I just realised that Narwhals are real. I can almost hear Homer going ‘D’OH!’ in my head. Since I’ve long associated these one-horned creatures with unicorns, it was pretty much a natural assumption to make.
Now I can’t decide if they’re as magical.
Today was catch up with mom and little sister day. So we tried our best to eat enjoy a leisurely lunch. Sounds like a chore; but it really is especially when we’re a family of gobble-gobble eaters. Blame it on not wanting to eat cold food, or rushing to catch the next next cartoon on tele, we just don’t do slow very well. In fact, I’d say you were silly if you tried. But then someone caught our eye and our conversation slowed, the chopsticks didn’t snap the food as quickly and the tea started to get cold. He walked in, big smile, the waitresses greeted him warmly like they knew who he was. So, who was he? Soon he was joined by a younger lady and another gentleman of a similar age. And it felt slightly rude to stare but he reminded us so much of our grandfather.
My grandfather was a force to be reckoned with; he clean out an entire fish in the amount of time it took to for us to reach the dinner table. His jokes were so funny we still make reference to them now. He could clear out a whole room full of people with his…farts.
That’s my grandfather.
Needless to say, my little sister and I thought of all sorts of lines to get us a hug from that cute old man, but decided we didn’t want to interrupt his lunch. Considerate much.
Earl Grey Cupcakes with Fresh Strawberry Cream Cheese Frosting (cupcake adapted from Primrose Bakery’s book)
4 earl grey teabags
250g GF flour blend
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1) In a small saucepan, heat the milk until almost boiling. Remove from heat and steep the teabags for 30 minutes. Meanwhile, preheat oven to 170°C, fanforced. Line mini cupcake tins with paper liners or if not using liner, grease well.
2) In a separate bowl, mix the flour, baking powder and salt together.
3) In the bowl of a stand mixer, beat the butter and sugar until lightened in colour. Add in the eggs, one at a time. Beat well after each addition.
4) Add in the vanilla. beat well.
5) Add the flour and milk alternately to the egg mixture and beat until just combined. Divide equally between prepare cupcake tins. Bake for 10-13 minutes or until a skewer inserted comes out clean.
6) Allow to cool completely before removing from tins. Frost with strawberry cream cheese.