As light as a bug

This could work well as a tagline for this limited edition Longchamp le Pliage bag, the Bug collection.

Bought in year 2010, this was my very first Longchamp. I have to admit, it was kinda late for me to be jumping onto the le pliage bandwagon.
The le pliage design was indeed too plain for me to be attracted to. Hence, when my dear friend nini bought her Bug le pliage in small size, I knew I had to have it too, in large size.



The bugs then bite my sister and mom, making them both wanting the le pliage. Mom bought the brown, while sis bought the red.
And I just can't resist the fuchsia. What? Who was it that said they are plain bags? Can't you see how yummy these colours are? Shessshh



Ohhh and then the Darshan collection were released. Such a beauty. Big bird must be jealous of me. Bwahahaha



Err.. So I bought another Darshan. Not my fault. It's fuchsia!

The thing that I love most about le pliage is that it is foldable when not in use, saving storage space. And yet it can become completely roomy when you need it to.



Because it can be kept flat, it has become the bag of choice during my recent overseas trip. And due to that similar reason, I bought the Darshan yellow, twice!

Hmm.. That reminds me, I may need to start doing my handbag inventories.

"Moist" is my middle name

But you can call me Buttermilk cake, hehehe..

I was having a stressful day and needed to calm myself down last night. As I vet through the fridge, I saw the carton of buttermilk that's about to expire.
So, waste not!

Here's a very simple recipe I managed to google up from the net.

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 cup sugar
125gm butter (half of the 250gm bar)
2 eggs
1 tsp. vanilla extract
1 cup buttermilk

Mix well the flour, baking soda, baking powder and salt, put them aside.
Beat butter with sugar.
Add in the eggs, and vanilla extract. Mix till fluff.
Add in half of the flour mix, and mix till smooth. Add in half of the buttermilk and mix till smooth. Continue with the remaining.
Bake at 180degrees for 30 mins or till brown.
U can use any type of baking tins, this time I'm using bundt pan.
Oh by the way, you can add in a spoonful of lemon zest and lemon juice into the batter above for more lemony flavour.

Lastly, drizzle the lemon sauce on the cake after it has been cooled on the wire rack.
Some suggests to lightly poke with toothpicks all over the top part of the cake so that the lemon sauce would go deep inside the cake.

To make the lemon sauce, just heat up 1/3 cup of squeezed lemon juice and 2 tbsp sugar, till thickened. Well, actually, the sugar part is quite subjective. Taste the sauce and add in according to your preference.

I opt to use the star-shaped sprinkles this time just to spice up the boring look.
Plus the fact that thats the only sprinkles I have left! LoL!

Have fun baking!