Skip to main content

Monthly Munch: May

Spring is definitely here, and our boys are growing as fast as the plants.  We managed outings to a medieval market, a vintage car show, and an art festival, and celebrated Graham's birthday.


Toby

- is reading more and more.  He made a good attempt at Dr Seuss' Great Day for UP! from the library, and read a short thank you note that I'd written to some friends.  He amused us one time we were out by picking up one of my books, dragging a chair into a playhouse, and sitting down to read.

- says his favourite colours are purple and red, his favourite food is noodles, and his favourite toy is an "odd-stickle" (obstacle) course.

- loves running around in the rain with the laundry basket on his head.

- also enjoys it when we open all the windows in the car.


- went to a birthday party in a Superman costume, but hasn't quite mastered the Superman pose.

Like this?

Or this?
How about this?

- ate "the biggest strawberry in the world"

Quotes:
"Dad's forty-one now, and on Tuesday he's going to be forty-blinking-two!"

On seeing a particularly long-legged dog: "That's bigger than a giraffe!"

To me: "You're a little girl."
Me: "I used to be a little girl, but I'm not any more."
Toby: "Did you die?"

Theo
- still has big blue eyes, and has developed a sweet smile (not shown!)


- weighed 14 lb 10 oz at his latest weigh-in (6.65 kg if you prefer metric).

- finds his big brother most entertaining.

- reckons he could stand up if only Mum would let go of him


Thankful for:
- a lot of laughs with my church small group

- sunny days in the garden

- more than £1 a day to buy food (one of my friends did the Live Below the Line challenge this month)

Recipe of the Month

I seem to have got into making regular cakes into cupcakes - and my mum has just given me some beautiful cupcake cases, so there will be more to come!  I adapted this carrot cake recipe long ago, and as far as I know it's still delighting customers at Cairns Cafe.  If you want a large cake, bake in a lined 8" x 12" pan.


Carrot Cake Cupcakes

8 oz plain (all-purpose) flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
12 oz sugar
8 oz grated carrot
3 eggs
10 fl oz vegetable oil

Place all ingredients in a large bowl and beat with an electric mixer until well combined.
Fill cupcake cases 2/3 full.  Bake at 180°C (350°F) for 20-25 minutes until springy.
Ice with cream cheese icing.

Cream cheese icing
3 oz softened butter
3 oz full-fat cream cheese
12 oz icing (confectioner's) sugar
1 tsp lemon juice

Beat well until fluffy and creamy.  Pipe onto the cupcakes using a large star tube.  If you want to add carrots to your cupcakes, tint a few spoonfuls orange and a few spoonfuls green.  Use a no. 10 writing nozzle for the carrot and a leaf nozzle for the tops.

I got 12 rather well-filled cupcakes (the deep American kind, not the shallow fairy cake size) plus a mini loaf cake.  I reckon it would stretch to 15 not-quite-so-over-filled ones if you wanted.

Comments

Popular posts from this blog

Baby Language

For some reason baby equipment is an area in which American English differs markedly from British English. As well as learning how to care for a baby, we had to learn a whole new vocabulary! Fortunately we are now fluently bilingual, and I have compiled a handy US-UK baby dictionary for you. Diaper n. Nappy Mom says if you can read this change my diaper. The first time you change one of these you will be all thumbs and stick the little adhesive tabs to yourself, the baby and probably the changing mat before you get them where they ought to go. A few years later you will be able to lasso a running toddler and change them before they even know what's happened (yes, I have seen it done). You will also get through more diapers than you ever thought possible, creating scary amounts of expense and waste. Hence we are now mostly using: Cloth diaper n. Reusable nappy Cool baby. No longer those terry squares, the main drawback is that there are now so many types it can be qu

our new apartment

Moving was a slightly surreal experience given that our new place looks almost exactly the same as the old one, except for being a different layout. That's what you get for living in a throw-'em-up-and-pack-'em-in apartment complex I guess - albeit a very nice one. So, entering apartment 433: To your right is the master bedroom: with en-suite bathroom: and looking back, from your left, that's a walk-in closet, door to the hallway and door to the bathroom: Following the layout so far? OK, go back to the hallway and put your back to the front door again, and this time walk straight forwards into the sitting room: As you can see, ahead of you is the door to the balcony: for which I have grand plans for a herb garden and other plants. Leading off the living room is the dining area: and if you walk through that and round to your right you reach the kitchen: Go back through the living room again: and if you turn right (

Speedy Steamed Pudding

One of the highlights of being in catered halls for a couple of years at university was the sponge puddings. Great big sheets of chocolate or vanilla sponge, carved into hefty blocks and doused with thick custard. The main courses were edible at best, but those puddings would fill you up for a week. Good solid puddings, whether baked, steamed or boiled, have been a mainstay of English cooking for centuries. Something about the cold, damp, dark winters inspired British cooks to endless variations on suet, jam, currants, custard and other comforting ingredients. Once I left the nurturing environs of my parents' house and university halls, pudding stopped being an everyday affair and became a more haphazard, if-I-feel-like-making-any event. And steamed puddings especially, with their two hours over simmering water, don't really lend themselves to spur of the moment dessert-making. However, technology has moved on since those first days of puddings. I'd been vaguely