The impromptu departure from the internets? I think I can explain. You might remember this event of late last summer. After that sad moment, there were two full months of agony involving repairs, mistakes, more repairs, insurance companies, more repairs and formal complaints and finally one more repair. But even with all those repairs, the insurance company did not authorise the replacement of a £20 part that was damaged, as it was still functional.
Or at least it was until last week, when it sparked about a foot in the air, right through the speaker, as I was editing photos. Then nothing. No power. And much grumbling about insurance companies and repairs from me.
So right now I am once again waiting for the insurance company to make a decision. I can give my computer to them for an unknown amount of time, hope they fix something right, and not have to pay for any of the repair, since it’s still part of the first claim. Or I can take it to the shop myself, lose it for a few days and pay for it. Or I can scream out of a frustration and buy a shiny new one and promptly move my insurance policy.
In the meantime, I am not online much at all. Or offline. I can manage a bit here and there with some clever trickery. But mostly I am:
♥Drinking orange and cinnamon tea
♥Baking and eating orange and cinnamon and carrot cupcakes
♥Sewing dresses from curtain fabric
♥Wearing said dresses to both Singalonga Sound of Music and work
♥Rereading The Order of the Phoenix in anticipation of the event known as A Harry Potter movie with Helena Bonham-Carter
♥Preparing for some upcoming workshops here
If you feel like throwing the technology on the floor, here’s a recipe to give you something to do. And if you’re in this part of the world, you’ll have plenty of hours of daylight to do something this week.
♥Orange and Cinnamon and Carrot Cupcakes♥
60 mL vegetable oil
2 large eggs
100g brown sugar
1 teaspoon vanilla extract
1 tablespoon undiluted orange squash (or orange juice concentrate)
35g Bird’s custard powder (half a single serving packet)
200 mL boiling water
160g plain flour
1 teaspoon bicarbonate soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 medium sized carrots, grated
I felt like I was making this backward, but here’s how it went:
Start with most of the dry ingredients in the mixing bowl, including both sugars, flour, soda, cinnamon and cloves.
Mix the custard as you normally would—put the powder in the bottom of the gravy jug, boil the kettle and fill to the 200mL line. Stir until thickened.
Add the custard, oil, vanilla and orange squash and stir until well mixed. Add the eggs and mix until even.
Stir in the grated carrots at the last minute, just before you are ready to pour into the pan.
Fill cupcake papers 2/3 full. Bake 18-22 minutes, or until a chopstick comes out clean. Remove and let cool on a rack.
♥Orange and Cinnamon and Cream Cheese Icing♥
200g plain cream cheese
100g unsalted butter
400g icing sugar (more or less to taste)
40g brown sugar
2 tablespoons golden syrup
2 tablespoons cinnamon
1 tablespoon undiluted orange squash or juice concentrate
1 teaspoon vanilla extract
15g Dream Topping mix (half a packet)
Essentially, put it all in a bowl and mix it up. Clearly you’ll want to add the icing sugar a little bit at a time, unless you like the snowy-kitchen look.
The dream topping will make this go quite soft while you’re mixing—make it the night before, put it in the fridge, and it will ice just fine in the morning, and make it through the day on the table in the staffroom.
Garnish with more cinnamon, coconut flakes, walnuts, or whatever else seems to be handy.