If this is your first time here you may be better served heading over to look at popsicles or brownies and coming back another day… It’s been an, interesting, few weeks on a few different fronts and I’m feeling a bit ranty.
Still around? Well you’ve been warned, and as always there is cake at the end so make yourself a cup of tea and take cover.
It’s not just that I’m ranty, I’m relatively pissed off and generally annoyed — at people who blame others for their mistakes or don’t take responsibility for anything, ever — at those who are passive aggressively nasty or ignorantly nasty or naturally nasty — at individuals who need to put others down to feel good about themselves.
Take for example the woman at a table next to us at brunch this past weekend. The one who’s screeching toddler, about 5 minutes into sitting down, pushed a glass of water directly onto my foot.
Whatever, it happens (and for the record I take no sides over the kids-in-restaurants-merry-go-round), so with no comment and little more than a sideways glance I simply picked up a napkin and proceeded to dry my sandal.
Now the lady could have apologised or, based on my indifference, could have even pretended it didn’t happen — however she instead flicked her hair and hissed in my direction “ugh, its ONLY water” while rolling her eyes at her dining companions and a second, equally screechy, toddler.
Of course I didn’t tell her where she could put that water, but had I it would have gone something like this…
“Dear nasty lady, are you pissed that I didn’t smile and say it’s ok and make you feel better that my shoe is soggy? Does my indifference make you feel uncomfortable? Does trying to make me feel bad about something that is not remotely my fault make you feel better?
How about you order another double shot skim latte and get over yourself. Because I don’t need your bull and I certainly don’t deserve to be the focus of your attitude problem.
Had you tried to help or even pretended to apologise for the accident I certainly would have smiled around the two-day headache pounding through my eyeball and said ‘no worries, no harm done’, but instead you directed your insecurity my way and made an already challenging day worse. Thanks. Oh, and eff off.”
Then late last night between making this bread and making lists for the coming week I stumbled across a little gem on Instagram. It seemed to fit, so I figured I’d share it here.
In short, at the end of the day everyone around you has a life full of things you have no idea about — be gentle with them as you pass through.
Ok, rant over, and I did promise you cake so lets get to it! This month my Secret Recipe Club assignment was Bklyn Locavore. A few years back Melissa embarked on a project to eat as locally as possible, sourcing pretty much everything — from produce, meat and fish to bread and condiments — from local markets and producers, and supplementing anything else with fair-trade goods bought in bulk from a local co-op. Brilliant.
In looking for a recipe to make her Pumpkin Ale Bread caught my eye immediately (as did her Pumpkin Granola and Bourbon Pecan Truffles however we’ll get back to those some other day) but as usual I waited until the last minute… and last night in the absence of a pumpkin in the crisper I turned to a bag of sweet potatoes, roasted a few weeks earlier and frozen. A quick defrost and blitz with a hand blender, and a rummage for the bottle of beer hanging in the back of the fridge from a BBQ Brisket earlier in the week, and I was good to go.
I swapped out and reduced the sugar; changed the butter for coconut oil; used whole spelt; and added a healthy spoonful of cinnamon, because why not. The resulting bread was moist and dense and just a touch spiced. Next time (and there will be a next time) I’ll probably make it as muffins simply to reduce the baking time, but this one is certainly here to stay. Now to somehow prevent myself from eating the entire loaf today…
Sweet Potato Stout Quick Bread
A wonderfully fragrant quick bread, perfect for any time of day. Adapted from Bklyn Locavore.
Makes 1 loaf
- 2 ½ c whole spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ c coconut oil, melted
- ½ c sweetener (I used half coconut sugar and half rice syrup)
- 2 large eggs, room temp
- 1 tsp vanilla
- 1 c dark beer
- 1 c roasted sweet potato puree (see note)
Preheat oven to 180°C (350°F). Oil a standard loaf tin with a bit of coconut oil, line base and two long sides with a strip of baking paper and lightly dust exposed short sides with a bit of flour.
Whisk wet ingredients — oil through beer — together in a large bowl. Whisk in sweet potato puree.
Sift dry ingredients over wet and fold to combine well. Tip into prepared pan and smooth top.
Bake for approximately 75 minutes, removing from oven when sides pull away from pan and a toothpick inserted into the centre has only a few crumbs clinging to it. Cover with foil for the last 15 mins or so if browning too quickly.
Cool in pan 15 mins then turn out onto a rack to cool completely before slicing and serving.
- Sweet Potato Puree: Scrub sweet potatoes, pierce a few times with a fork, wrap in foil and roast for about an hour until very tender. Puree with skins on once cool. You can also use pumpkin or carrot puree.
- Beer: dark beer like stout is best but you can also use a good ale and add a tsp or two of cocoa powder to the dry ingredients.
vegetarian // dairy-free // nut-free // soy-free