I have always thought how much fun it would be to be a kid, and go back to primary school and early high school knowing what you know now. Think of all the situations you could save yourself from! The cringe-making moments of such intense embarrassment that you can hardly even think about them now without squishing your face up and sucking air in past your teeth in a “that’s GOTTA HURT” type fashion. Just think of them! May I propose a solution? Of course I may. Here it is – Just be a kid now. Who wants to be the one who is always “serious”, the one who’s always frowning upon people for being silly or fun. But what’s that? You’re worried about what other people might think of you for acting like a big kid? I get it, friend, I’ve been there. For reals, though, that’s a pretty weak thing to be worried about. Some people are living pay check to pay check here, and you’re worried about what people will think? That’s lame. What would 4 year old you have though? Well, if Piaget’s theory on stages of cognitive development is to be believed, you really wouldn’t have understood the concept at all, as you would still be in the “operational” stage. Wherein you can’t understand the idea that anyone exists outside of their relevance to you, or that they could have emotions or a point of view that is different to your own. From that description, I can think of a couple of different adults who have already jumped on this “stay a kid forever” band-wagon. But just being a selfish ass is not really what I’m talking about here. I just want to be free, and happy in the simplest way. Kids do it every day, and if all it takes is a glass of chocolate milk, or some peeled grapes (memory from my childhood there), then heck, I think I owe it to myself to give that a crack. So here’s my suggestion, makes some crumpets, and just pile on as much jam as you can possibly handle. Homemade Jam, if you’ve got it. And enjoy! This recipe is even great to make with kids, as there are plenty of ingredients to add, and plenty of stirring to do.
This recipe is my own adapted from a couple of different sources, the primary one being Sherry Yard’s “Desserts by the Yard”, Houghton Mifflin, 2007. Which is a fantastic book for anyone who loves creative twists on classic desserts, that are also presented in a cool way. Dig it. Ingredients:
1x 7g sachet instant yeast
1tbsp light muscovado or brown sugar
300g Plain or Bread Flour
Big pinch of salt
1/2 cup warm water
1 3/4 cup warm milk
1 tsp baking soda
1 tbsp water, extra To make the crumpets, place the yeast, sugar, flour, and salt in a bowl, mix to combine and then make a well in the centre. Pour in the warm water and milk, making sure they are not too hot – lukewarm or just over blood temp is best, and then whisk pretty vigorously for about 3 minutes to combine. Set aside for 45 minutes to an hour, or until almost doubled in size and bubbly. The mixture will be like a thick, stretchy batter.
Once the mix is doubled, place a heavy based frying pan over a medium to low heat. Dissolve the baking soda in the extra water, and stir into the batter. To cook the cumpets, lightly spray the now heated pan, as well as 4 metal egg rings, and place them on the heat, spoon just under 1/4 cup of batter into each ring, and cook, turning down the heat if necessary, until bubbles form through the top of the crumpet, and the top of the crumpet looks almost dry. Flip them over to finish briefly on the other side, and then serve immediately, or split and toasted the next day.