|Reviews for My Undetected Canoodling|
| Zoleka chapter 17 . 17h ago
Go ahead and leave us with a cliffy then dissapear for 7 years . Please update your story is good and is one of the only incomplete stories i'm not willing to give up on so please update and don't dissapear after that.
| M chapter 17 . 4/17
I just found your story and I am literally begging you to finish it, or continue. Just something! I'm on the edge of my seat. Please?! Pretty please?!
| Zoleka chapter 17 . 4/1
Hai , why are you doing this to us please please can you put us out of our misery and update I need to read more Roth and Tameka Janelle
| guest chapter 1 . 4/1
UPDATE UPDATE UPDATE PLEASE. you killing me here I check everyday to see if you've decided to finaly update imagine my disappointment so please please please update . great story by the way
| taara chapter 17 . 3/13
Why hasn't this story been finished in such a long time? Seems like there's just a chapter or two to go. Why then are you being so cruel? :(
| Mikariangel chapter 17 . 2/23
And... then you leave us at this cliff hanger for 7 years!?
thanks for writing this story though, i really enjoy it :P i just kind of want to know what happens next
| Lover Of Good 'Ol Books chapter 1 . 11/23/2013
You know I always came onto fictionpress as a guest and read whatever stories catch my interest.I have now created an account in order to pin your story(one of your many other marvelous creations) as a favorite,as well as follow it in order to know if you ever ever decide to update or better yet finish this great piece of art.
I'm laying it too thick aren't I? Well as long as you soaking it up I'm all glad!
But seriously though please post something,even if it's a A.N saying you're never going to continue your stories .
The suspense is killing me!
Okay so I've said my plea (a very long one I must say) just hope and pray that you answer my prayers.
| missing u chapter 17 . 10/29/2013
Pls updatw mo. I pls with a cherry on top. U have no idea how many times I have read and reread the stories all od them. If u aren't updating, u ought to publish ur works thx a mil
| Melly chapter 17 . 10/2/2013
I don't know any other way to beg of you to update this story. 2013 is coming to an end and you haven't updated this story. Please update soon.
| Jenny chapter 3 . 8/15/2013
2 bunches rhubarb, trimmed, cut into 4cm lengths
250g fresh or frozen blueberries
110g (1/2 cup) caster sugar
2 oranges, juiced, 1 zested
10 wide sponge fingers (savoiardi), halved widthwise
1 lemon, juiced
8 ginger nut biscuits, crushed
300ml pouring cream
6 egg yolks
2 tbs caster sugar
1 tsp vanilla paste or extract
3 egg yolks
110g (1/2 cup) caster sugar
750g (3 cups) mascarpone
300ml pouring cream
2 oranges, zested
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Preheat oven to 200C. Place rhubarb and blueberries in a ceramic or glass baking dish, scatter over sugar and drizzle with half the orange juice. Cover with foil and bake for 30 minutes or until rhubarb is soft. Set aside to cool.
Meanwhile, to make custard, place cream in a saucepan and bring almost to the boil. Whisk egg yolks, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated. Return the mixture to the pan over low heat and stir continuously with a wooden spoon until thick enough to coat the back of the spoon. Do not boil. Transfer custard to a bowl and place in the freezer to cool quickly.
To make mascarpone mixture, using an electric mixer, whisk egg yolks and sugar until tripled in volume. Add mascarpone, cream and orange zest, and whisk mixture to almost stiff peaks.
To assemble trifle, place sponge fingers in the base of a 4L (16-cup) bowl and drizzle with the lemon juice and remaining orange juice. Pour the cooled custard over. Top with half the mascarpone mixture and scatter with three-quarters of the crushed biscuits. Using a slotted spoon, carefully remove rhubarb mixture from the baking dish (reserving the fruit juices) and place over biscuits, then top with the remaining mascarpone mixture.
Place the reserved juices in a small saucepan and simmer over medium heat for 5 minutes or until thick and syrupy. Transfer syrup to a small cup. Refrigerate, along with the trifle, for 2 hours or overnight to cool completely.
To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.
| Passing by chapter 17 . 6/14/2013
Yo. Update. Please. I will die. I love you. Now I'm off to choke down my feels.
| Guest chapter 17 . 5/21/2013
YO TIME TO WAKE UP AND FINISH THIS STORY.
MAKE IT A GOOD ENDING.
I AM ADDICTED TO YOUR STORIES. THEY ARE SO FRIKKKIN AWESOME
| Melly chapter 17 . 3/13/2013
Seriously Analytical or Secretive how many years have it been. I really need an update please pretty please. Yes 7 years come on
| Melly chapter 1 . 3/4/2013
Secretive I know that is your pen name but seriously it has been almost six years since you updated this story and it is not fair to leave us hanging like that. Roth and Jane deserve an ending and as a fan I would like to see where this story goes. Please if you are still around please update
| Guest chapter 1 . 11/26/2012
I have never needed a story finished as much as this one, please, we're all waiting