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July 2011
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September 2011

Why Did The Chicken Cross The Road?

To get to the other side
Conventional wisdom would answer: To get to the other side, but I think this chicken was just dicing with death. She kept scurrying across the road, albeit at what looks like a crossing, pecking at something and dodging cars and trucks. The Dog Car had just pulled up in its usual spot and when Lorelai Gilmore saw the chicken she almost fell out the car in her enthusiasm to 'meet' the chicken. Eventually Miss Chicken went to the left, up her driveway and back into her yard.

Gilly is green
Gilly has been experimenting with make up this week. I am not quite sure where she stuck her head, and let's face it there are plenty of places in our house with green things, but she ended up with a green face. Peri was very clean and tidy and smug, but when I lined Gilly up to have her face washed, Peri lined up too and would not go until she had her turn at special attention.

Peri being cute for a treat
I actually sewed something this week, a thank you knitting bag for the BionicKnitaWoman for the special flour. I forgot to take a picture. You never know, she might read this and send me one!! Our Dining Out Knitting Group went for tapas this week. And very delicious it was too, especially the sherry. After every sip I was forced to make tiny moans of enjoyment. It was divine!! I didn't have any dessert, but others confirmed the tasting plate was scrumptious.

Tapas Tapas desserts
I am baking Nigella's Chocolate Raspberry Pavlova right now, it is in the oven looking very good. I am having a trial run for MrsDrWho's turn at morning tea. I don't really need a trial run, but as I am going to MrsDrWho's for tea, and Mrs HouseOf will be there, I thought they would enjoy it. And they can decide whether the pavlova needs to be bigger or not. It will eventually be covered with some whipped cream, raspberries and grated dark chocolate. I am contemplating cooking the pavlova for this weeks 'P' recipe, though there was much discussion of the pikelet mixture in a squeezy sauce bottle to make letter and picture pikelets when dining out. I might even have a bonus recipe, who knows??

Pav
The very kind Yarnivorous thought of me when she was at Bendigo at The Show and sent me a gift: buttons!!! and some beautifully soft wool. And the greenest picture she could find as a postcard. Thank you so much!!

Gifts
Next month Self Stitched September is happening again and I am determined to particpate. In fact I was the first person to sign up. I am such a girly swot when I am enthused by something!!

I am definitely going to start some knitting this afternoon. I am going to search out my 2.75mm dpns and cast on for some socks for someone's husband. I really am!! The Sun is shining, even though bad weather is forecast, and it just feels like time to get my knitting out again.


Tuesday"s Letters Eat 26: 'P' is for Peach and Custard Cupcakes

Because I am all-powerful on my own blog I am having just one 'O' week, and going straight to 'P'. So to speak.

There is a bakery franchise here which sells peach and custard muffins for approximately $3-60 each. I am sure that these are far less expensive, I made 16, and I know exactly what is in them.

I used bought custard, very good bought custard, but I am feeling extra tired so it was one less step. There is nothing wrong with bought custard, it's just that I feel I have failed, bakingly. In the same vein, it's not peach season so I used tinned peaches. In Summer I would buy a fresh peach and use it, but tinned peaches are very good quality.

 

Peach and Custard Cupcakes    makes 12-16

  • 125g unsalted butter, diced and softened
  • 1 1/4 cups caster sugar
  • 2 tspn orange or lemon zest
  • 1 tspn vanilla extract
  • 3 eggs
  • 1 1/2 cups plain flour
  • 3 tspn baking powder
  • 1/2 tspn nutmeg
  • 3/4 cup milk
  • 440g tin of peaches, drained and diced
  • purchased custard

Preheat the oven to 180*C and line a 12 hole muffin tin with papers.

Start

Cream the butter and sugar until it is pale, creamy and light. Beat in the eggs one at a time.

Mix
Then beat in the vanilla and zest.

Flour and milk
Sift the dry ingredients together and then gently fold them into the batter this way: add 1/3 of the flour, 1/2 the milk, 1/3 of the flour, the rest of the milk and finish with the flour.

Mix in parts
Place one tablespoon of the cake mixture into each paper case, then some of the diced peaches and two teaspoons of custard, and then divide the remaining cake mixture between all the cupcakes.

Tinning up
Bake for 25-30 minutes and then cool on a rack. You can top them with some whipped cream or cream cheese icing, but I just dusted these with some icing sugar. These won't freeze at all and will keep for just a few days in an airtight container in the fridge.

Peach and custard