Just a quick update because I spent all weekend working on an essay (and drinking and leaving my car in random places, but that’s inconsequential) and no one wants to hear about that, including me. Having casually mentioned at work last week that I might do churros for the blog, I have been constantly harangued about bringing some in for the demanding wenches lovely ladies I work with. So I guess I ought to do that…tune in during the week for the recipe!

In the meantime, here’s an awesome blog I found that recreates nerdy food from books, television and such. My favourite is the direwolf bread from Game of Thrones.

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So last week’s Monday post was supposedly an anomaly, in that it was written pretty much at the end of the day rather than the beginning, flying in the face of convention with regards to weekend updates. And I’ve gone and done it again this week because I just really hate getting up early and writing stuff before work, you guys.

This week’s recipe coming up is another banana bread one; the base dough makes enough for both this recipe and the loaf I shared last week. I always make a new recipe several times to fine-tune it and fully road-test it, and then a final time to take photos, and I was doing that on Saturday, intending to make my originally planned banana monkey bread with passionfruit and honey drizzle. If you’re unfamiliar with the concept of monkey bread, you’re about to be well-acquainted with it later in the week, but basically it is bread that you can pull apart in little lumps, and has a sort of saucy coating in amongst it. I had a sudden rush of blood to the head while making it (happens often) and completely abandoned the passionfruit and honey idea to go instead with a dulce de leche-style topping, which has now beaten out ‘indenture myself to the government for, like, my whole life in order to go to culinary school’ as the best idea I’ve ever had.

I also started packing up my house to move, which is happening in two months but I forsee that it will take me just about that long to get everything packed. I did three whole boxes before I lost the will to live continue with the task at hand. Packing houses up is the WORST.

Anyone do any cooking or baking in the weekend? What did you make?

 

I usually do a wee check-in on Monday morning but today I had to get up (or be forcibly gotten up, rather) at five in the g-dddam morning to drive my husband to the airport. And to make it even more tragic, daylight-saving having just kicked in meant that according to nature it was really four in the morning. Woe is me.

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I spent my weekend developing recipes; some of you may be thinking ‘isn’t that what she does all the time anyway, given that this is a food blog?’, and the answer to that is ‘no, I really don’t. Stop with the judging.’ I spend a lot of time doing incredibly worthy things like binge-watching endless television shows and attempting to cross-stitch pictures of cinnamon buns with cute little faces. That’s not going too well, by the way…I got frustrated with it and instead did a different, more straight-forward embroidery pattern that said ‘Don’t be a dick’, and gave it to my sister. I also spend lot of time reading, which is one of the scant number of hobbies I actually share with my husband. Luckily, binge-watching television shows is another. I’m being liberal with the terming of that activity as a ‘hobby’.

So anyway, I have been working on a recipe involving bananas, the perpetually close-to-rotting fruit that is ever-present in our house. I don’t know why we even buy bananas, really, but it leads to good recipes so I’ll continue to do so.

If you follow me on my Facebook page or Twitter feed, you might have seen that I managed to get not one, but two recipes past the moderator at Foodgawker, a website that compiles food blog recipes. It is, dare I say it with only a small amount of self-loathing and shame: ‘food porn’. I think it will be my new ‘it’s 9pm and I still haven’t fed myself’ meal idea reference.

Good morning! This week I am continuing with the deep-fried stuff – for those of you thinking ‘enough with the deep-fryer already’, that’s not how deep-fryers work; you have to fill them up with an exorbitant amount of oil at what feels like a great expense, then get your money’s worth by using that oil to the nth degree before you finally concede that it might be time to put away the fryer. You then also have to do a biohazard-level deep cleaning of your kitchen. Deep-fryers are fun. For those of you who don’t own deep fryers (or are sensible enough not to allow them in your home), I obligingly found this recipe from Averie Cooks which is vaguely similar to the apple fritters, but you bake instead of fry.

We had an election upon the weekend (news-flash) so I spent most of it swinging between feeling patriotic, nihilistic and just plain confused. Then came the inevitable day-after of being grief-stricken and disillusioned, with a whisky hangover thrown in for good measure. What more appropriate time to eat a few fried doughnuts than that, I mean really. There are probably rather a lot of Scots doing likewise with their battered Mars bars right now as well.

I will return to being decidedly apolitical within a few days I’m sure, it just takes a bit for my melodramatic streak to settle down. See you later in the week for fried brioche doughnuts, injected with tangy raspberry jelly! And also some leftover caramel sauce, because that’s how we do in this household.

Another Monday! I was intending to post a thing about Scotch pastry last week, and I thought I was on the verge of concluding the whole sorry episode and actually publishing it (it was kind of an unnecessarily drawn-out process), but then I had a sudden attack of concern that no one would have a clue what I was attempting to talk about if I tried to write instructions for it – the recipe in question being slightly more involved than others that I have posted up until this point – and decided that I needed to re-do the whole thing, with photos. So I did do it all again, with photos, and thus another weekend was spent heavily involved with pastry-making.

We have a new baby in our family, and on the pretence of bringing said baby’s parents offerings of food, my husband and I went a-visiting this weekend. I made scones, but to be honest they were nothing much to write home about, or to bring to someone’s else’s home for that matter. In hindsight, scones were an incredibly random thing to be offering to a new mother; she probably could have done with something more practical and nourishing than a tin full of baked starch and a bowl of cream. I did whip the cream though, so I’m sure that would have been really helpful to those concerned.

This week I have the afore-mentioned Scotch pastry lined up (finally), in the guise of an apple pie, and also a recipe I have working on that involves putting apples in the deep-fryer; as you do.

This new venture, called Baked – The Blog, is freshly-minted and already full of some amazing-looking recipes; worth a look I think. I also found this cool blog based on the food featured on the book/television series Outlander (which I watch fanatically every week). I am keen to try making the Atholl Brose, which as far as I can tell is an intriguing hybrid of a cream-based cocktail, and porridge.