randomstuff

My week has been quite exhausting.
I'm amazed that Mr M is still going (and stronger than me as well), as he's had so much more on his plate, and with less sleep to run on. God he's amazing.

I've had long days at work, dealing with a head cold, physical work moving a tonne of books, lost child/frantic parent issues, patron complaints, looming deadlines, and an annual performance appraisal (mine) where I ended up hearing about my team leaders' husbands' depression.
*phew*

Anyway - following on from the previous post and comments, I offer you glimpse into a fabulous picture book "Princess Max", and a recipe for the best cupcakes ever!

"Max knew he looked beautiful! Being beautiful was one of the things that made swaltzing feel so good! Max enjoys swaltzing even more than squashing snails and spreading Vegemite on the cat. But when his favourite cousin, Marty, calls him a 'weirdo', Max has to decide what he wants most of all."
'Princess Max' by Laurie Stiller, illus Gregory Rogers. 2001. Random House, Sydney.

Frosty Lemon Cakes
Beat 125g butter with zest of 1 large lemon and 1 cup caster sugar, until creamy.
Gradually add 4 eggs and beat well.
Fold through 1 + 3/4 cups almond meal and 1 cup self-raising flour.
Spoon into those patty cake papers in cupcake tray. It makes about 2 of those little-cupcake trays worth.
And yes you do need the papers otherwise you end up having to eat the bottom half of the cupcake out of the tin.
Which probably isn't that much of a problem really.
Now I think about it.
Oh yeah, and bake 20 minutes.While hot, remove onto wire rack and pour over a mix of 3/4 of a cup of white sugar and 1/4 of a cup of lemon juice.
Let stand for a couple of minutes.
Scoff.

This recipe has won over in-laws, old ladies, baking snobs, and scruffy boys at work.