Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!
And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.
He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.
When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.
School’s back today. We’re on the homestretch to Christmas people. We’re in for a scorching couple of days which somehow seems appropriate.
But let’s take a moment to talk about lunchboxes. There are parts of the world where you don’t need to pack your kids a lunch. CAN YOU IMAGINE!? I hate it with the heat of a thousand suns.
The worst part is trying to not become pray to food brand marketing but once you say no to the snack packs, back off to the muesli bars and no way jose to anything with sugar you’re basically sending your kids to school with twigs and bark.
I know more virtuous people than I who make up batches of things on the weekend, freeze them then pop them in lunchboxes but whenever I’ve done that the kids never eat it. WHAT IS WITH THAT?
Anyway, I made this Smitten Kitchen recipe the other day and three of the four of them ate them. Into high rotation they go!
Suse did a wonderful thing for me the other day. She alerted me to the existence of Krista at bigandlittle who, like me, has three boys, and is expecting her fourth child as well. Get this, her third is 10 days older than Jasper and her due date for this one is the same as mine. She’s been having some grief as well during this pregnancy – tooth and money related – and well, we all know how much I love the phrase “misery loves company”.
Anyway, she posted the other day about a nearby German bakery where she got the freshest, most delicious doughnuts. And me? And doughnuts? Well, its a love hate relationship – in that I really really love them, but only want the best, not the chain store variety. And in Australia, finding that is like near impossible.
But the latest Donna Hay magazine – a creation that also shits me because enough of chicken breast with lemon zest, all photo shoots looking the same and pasta presented in neat little hills – had a recipe for cinnamon fritters and when I saw it, I thought, YUM. But as a rule, I don’t deep fry at home. I mean, effort vs reward and all that.
Anyway, Krista’s post inspired me to brave the big vat of oil on the stove surrounded by small(ish) children. So behold… I made Cinnamon Fritters and they.were.fucking.fantastic.
1 cup caster sugar
1/2 tsp ground cinnamon
1/2 cup milk
1/4 cup caster sugar
1 cup plain flour
1/2 tsp baking powder
vegetable oil, for deep frying
– mix the sugar and cinnamon together and set aside
– mix the egg, milk and sugar together
– fold in the flour and baking powder
– heat the oil in a wide deep saucepan (I used a wok) over a medium heat
– drop teaspoons of the mix into the oil and deep fry for 2-3 miunutes or until golden
– drain on absorbent paper, then toss in the cinnamon sugar. OH.MY.GOD.