Rosemary Farchard

Remember? And the gold cakes of that time were as large and colourful as this. The whole can be used as a staple food for the whole family, perhaps with one left. It's been gone for years. It's almost white. It was only at this table in Focasha that the sporadic memories buried deep in the sea floor were touched. Scattered memories are a little bit lumped together: big gold pies, either platinum or salty or sweet; large as a disk and thick; and yellow with yellow skins, which appear to be evaporated to the ground, which then explodes in the oil pan. Italian staple bread, gold pies, nothing but the same circle. But suddenly they found a connection. It is always regrettable that interest in baking does not stimulate parents ' taste buds, soft and sweet bread, and will never match their traditional stomachs. And now, by accident, we find the point that parents can accept. O'Fung's main food bread, no sweets, with chewing. Rosemary Farchard, can you think of it as a gold cake