Well, I had plenty of stewed maple quince and apple, and decided to put a spin on one of my favourite cakes. Two, actually – it’s a hybrid of my favourite apple and cinnamon teacake, and a ginger cake similar to this one. But with GOLDEN SYRUP CREAM CHEESE FROSTING BECAUSE #YOLO
A few things I think are just ace. With apologies to Grinspoon.
I barely even know where to begin with this month’s roundup of things I’m digging. What a great month! For real. I feel like mostly all I did was eat and sweep the floor (because all I ever do is sweep the floor 50 times a day), but so much good stuff has gone down. Lemme show you.
Note: I’ve republished this recipe from 2010 (one of my first!) with a few updates because it is on HIGH rotation here at VMHQ and I though y’all would like it. One of the few soups I make again and again over the years and am excited to eat every time. Enjoy!
When I was in my teens and out of home, I had to very quickly learn how to eat when there isn’t much money. In my early 20s, I prided myself on being able to make dinner for four people for under five bucks – something I think inflation has ensured I probably could never do again!
Having said that, I just had like, five ideas. Anyway.
I always made things from scratch (except pasta, heaven help me) even while at full-time uni and at full-time weekend nightclub partying. It’s stood me in good stead even though I have slightly more than the strict budget days of old (and the I don’t have to shop at the supermarket at 8.45pm to get the marked-down specials), and I still prefer humble, hearty cooking than to fancy frou-frou bits. I’ll leave the frou frou to the experts.
I travel quite a few times a year, both for work and play, and while there’s ALWAYS something I forget (coming to you live from an interstate hotel room without the right bra for my party dress tonight, watch out everyone at chest-height), I’ve mostly gotten it down to an automatic art.
There isn’t much to my routine, I’m a minimalist traveller after all, and I mostly do it in a rush and with only half my mind on the job, but it works for me. It ensures I get where I’m going with what I need, and that I’ll be entertained on the way.
I’ve had some bad situations with bread and butter pudding. Really bad. So bad, in fact, I didn’t eat them for about 20 years. Then one day, someone made me one and I ate the damn lot. They were kind of appalled and said somewhat stiffly “I was hoping you would share it with your family” and I didn’t have the heart to tell them nobody liked it.
Nobody but ME, that is!
(in their defence, one person in my family doesn’t really eat dessert and the other was a fussy 17-month-old. The third wasn’t even born yet. Nobody tried it).
I ate it for breakfast, and I ate it for dessert and declared myself out of the bread and butter pudding drought. Begone!
So every year about this time, I get my weekly bread and butter pudding recipe on, always upgrading the custard to bread ratio, and basically eating the lot myself.
And then I read this genius post by my mate Rachel – who was making bread pudding from the thousands of uneaten sandwich crusts her four kids created in a day. GENIUS I TELL YOU.
Of course, I had to put hot cross buns and croissants and whatever else I had on hand in mine because that’s how I roll, but sandwich crusts? Amazing. In they go to the freezer every time I spot some that the kids don’t want. Oh I’ll eat them. Warm, covered in custard and cream…. oh yes, I’ll eat them.