Five

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Changed days

Neil and I have been married five years today. No more partying late into the night. If we stay up past 11, it’s because our monkey child won’t go to sleep.

Hardcore

What Neil said (in the video).

Today, she bopped about in her high chair during lunch to Tone Lōc’s Wild Thing. Oh dear.

Choices

The most important argument in favour of compulsory voting is — if you don’t vote when presented with the opportunity, you have no right to complain about your government or where the country is going.

What?

WTF is a blog coach? SRSLY, this is a job now?! If only I’d known when I started my online journal at Uni. I’d be a fucking guru by now.

Ovaltine and walnut muffins

We had a jar of Ovaltine as well as some leftover walnuts, and for some crazy reason, I decided to make some muffins. I have no idea why. Some adjustments need to be made to this basic muffin recipe if you’re using a fan-forced oven, because the results have been a wee bit dry. It might be dropping the oven temperature a wee bit or adding more oil. Neil’s suggested adding a ramekin of water to the oven while baking to increase the humidity (his mum is a top home baker). People who actually bake should tell me, and I’ll update what I’ve written here. Now updated, see below for changes.

Ovaltine and walnut muffins
Ingredients
1 egg
120ml milk
4 tablespoons vegetable oil
200g plain flour
50g Ovaltine (or Milo)
50g light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
Handful of walnuts
Preheat oven to 200°C / 180°C (fan), grease a 12-hole muffin pan.

Beat the egg, then stir in the milk and oil. Sift flour, sugar, baking powder, salt, and Ovaltine into a large bowl. Add the wet ingredients and start gently stirring before adding the walnuts. Make sure all the flour is mixed, but leave the batter lumpy.

Use a spoon and start dividing the batter into the muffin pan. I do one dessert spoon scoop per hole then top up if there’s any extra. Just try and keep them even. A spatula also really comes in handy at this point.

Bake for 15-20 minutes. Serve with freshly whipped double cream, if you like the feeling of your arteries hardening as you eat.

Ovaltine and cherry muffins
I made a second batch which are much more moist, this time with Ovaltine, no sugar, and loads of cherries (two cherries per muffin!).