Sometimes you find yourself facing one of those cheesecake situations; and sometimes bucketfuls of cashews, or Londonfuls of them, give
you a stomach ache that makes you question your chances of survival, and you
consider tofu instead, and remote islands, or give it a Japanese twist and go
for seaweed powder and loss in translation, or perhaps yoghurt or coconut oil
or frozen bananas or cauliflower or the Land of Oz; and the options are so many
and the fear of the unset so
unbearable and you’re almost tempted to sack it off altogether and sit on the
kitchen counter and eat sprinkles on toast until further notice; and in the end
you find yourself whipping up cheesecakes out of millet and dates and peanut
butter just for practice, and when you head to
the fridge and casually grab a slice and eat it, your surprise could almost equal that of a little kid whose flying house accidentally squashes a wicked witch to death, as, geographical metaphors aside, you come to the realisation you’ve just made the best
cheesecake you’ve ever had, and it's fair to say you've had a few.
