a pink posting this thursday

so c has told b that she can't make mollie all cute and pink (snigger snigger)...

but b isn't going to let this one go, oh no, she's pretty determined to give mollie a sweet wee girl persona... she's been waffling on all week about how cool pink can be...

*note the wee puggy model is not mollie

good pink and bad pink huh, b says pink can be pretty funky, just think coconut ice...

she says pink can be very retro like this cool pink china piece...

hey b it looks a bit like mollie's furry mom!

i wonder if this could be a pink china piece depicting my furry momma?

blue's idea of pink this week is to support a lot of mums out there, you see, pink is the colour of breast awareness... and october is breast awareness month - this is the cool campaign running in nz we think it's sad but still pretty retro funk...
sadly c's momma, dianna, lost her fight to breast cancer...

b never met dianna but knows they would have been great friends, dianna was a 'hostess with the mostess' - we have this old polaroid of dianna and c's dad glen at c's 21st... c's the one hiding behind the bubbles, wonder if it's pink asti spumante... soooo 80's... OMD look at c's hair!!!

dianna loved to bake for partys, every time we see the kiwi classic pink lamingtons we think of her...

posh pink lamingtons

melted butter for greasing

½ cup self-raising flour

½ cup plain flour

½ cup cornflour

6 free-range eggs at room temperature

1 cup caster sugar

4 cups desiccated coconut

Icing

1 cup frozen raspberries, thawed

6 cups icing sugar

pink food colouring to colour

Preheat oven to 160°C. Grease and line a 4cm-deep, 23cm x 28cm lamington pan with butter and baking paper, allowing the paper to overhang edges of the pan slightly. Sift flours together into a large bowl three times. Beat eggs and caster sugar in a Mixmaster on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl. Sift flour over egg mixture and gently fold until just combined. Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the centre. Cool in the pan, then cover with a tea towel and set aside overnight. Turn out sponge, trim edges and cut into 24 squares. Spread coconut over the base of a baking tray. To make the icing, crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes. Sieve raspberry mixture into a clean bowl, discarding solids. Sift icing sugar into a bowl. Combine ⅓ cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth. Whisk in enough food colouring to reach desired colour. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl. Roll in coconut and place on a wire rack to set. Makes 24.

while we are on the subject of mommas, b's momma is apparently going to fly up and visit me... woof hoo i am tickled pink, cos it will be a first and a major cause for celebration... b loves this pic of her momma and look she's got a pink plastic bag!

apparently after seeing the pretty colours in b's momma's photo b had an inspiration...

after much searching she has now declared this afghan is to be the colour inspiration for mollie and because she's my hooman momma i guess b's word rules... hey c got anything really really dirty to do???

pee ess - i was out minding my own business and i found b & c a pink flower on bodie's lemon tree... nice! we miss you bodie cat.

next week blue's colour of choice is green... hey guys that sounds kinda familiar...