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Its been a quite week, but i've made a t.

Swedish Potato's

My mothers parents hail from Sweden. In fact she has repressed memories of head cheese and raw herring. Herrings are my favourite fish, so now i know where i get it from. I call these Swedish potato's (i can in no way verify their Swedishness) and they are one of my autumn favourites. Not quite roasts, not quite chips and not quite baked, the best of all three.

Ingredients

• 2 crushed garlic cloves
• 1/2 tsp of salt
• 1/4 tsp sweet smoked paprika
• pinch of hot smoked paprika/ chilli powder
• 1/2 tsp cumin
• 12 potato's (King Edwards wil do)

Directions

Preheat the oven to 220 degrees C. Slice the potato's leaving around 5mm between each slice. I do this on a large sturdy wooden spoon so that i never cut through the potato completely.

Meanwhile blend the garlic, spices, salt and butter until smooth and finger over the top of each potato, making sure some gets between the slices. Bake for 35 mins uncovered until coloured and slightly crunchy on top. 

Balling

Kicking it with the superfro's tonight, just time to shine the moon boots and tighten the handles. Bring the game.

What you didn't know about a fro

Never touch a fro you don't know.

First order

I've had to step up a gear to complete my first order. Perhaps my scalpel skills are not what they once were. The thing is i've got my eye on some new screw punch heads for intricate patterns and some spiral tea cake cases. I'm going to make a flourless chocolate cake for Freya's birthday and i want it to be perfect. That = a lot of cards so i'm gonna get started. I've ordered some envelopes and plastic casings as requested.

My good friend the marbled dinosaur.

A book to fill

I've a book to fill. Time to sharpen the knives then.

Same again please

Same again. This time for my recipes.