You will need all of the above plus some salt and a half dozen eggs.

In true Delish style, there are many shortcuts in this recipe from using a packet cake mix to melting the butter for the upside down pineapple layer in the tin in the oven.

Drying tinned pineapple rings on kitchen towel.  Is there anything more retro-fabulous?

You can never stud an upside down cake with too many glace cherries.  I ate the rest of what I had for a very sugary breakfast.

My tip is to follow the advice of comments on Delish’s webpage and to bake the cheesecake in a water bath.  Just be sure to wrap the bottom of the tin in several layers of alfoil.  Amazingly, the pre-baked cake layer didn’t get soggy or burned from being baked again with the cheesecake filling.  I’m pleasantly surprised that my cheesecake turned out as fluffy as it did and with minimal cracking on top.  I was a bit hasty in removing it from the springform tin though so there’s a bit of dodgy business around the edge as you can see.  Nothing a bit of tinsel can’t hide / fix.  Thanks for the idea, @robbjody.

As busy as this time of the year gets, there’s always time for an indulgent session at the hairdresser.

My hairdresser finally convinced me to give balayage a go.  I’m loving it sick.  I wasn’t sure the colour would show up on my Chinese hair but it does and I’m feeling as Bergdorf Blonde as a fortysomething Chinese mum can reasonably feel.  Just a bit nervous about how long I’ll be able to keep the colour looking as fabulous as it does today.  I love my swimming in chlorinated pools and I love my haircare from Priceline and Woolies.

Before I go, I’d like to wish everyone whose been Lovin’ Life and reading along here in general, a Very Merry Christmas and A Happy New Year.  May you be extra kind to yourselves over the next few weeks.  Do and eat what gives you joy, take deep breaths, surround yourself with love.  Send those texts, make those calls.

Be well and see you when I see you. 

SSG XXX