One factor of Valentine’s you can always count on is chocolate, and lots of it. The only chocolate in this dessert is in the frosting, the cupcakes themselves are vanilla. They have a lovely, moist crumb and are made with coconut flour.
It’s been a while since I’ve done any SCD or grain-free baking, so I thought I’d change that. Oh, how I forgot how much I like the simplicity of it. No needing to blend multiple flours, etc. Don’t let that misguide you that gluten-free baking is not easy – it is easy! – however, I know that some people like simplifying their baking even more and think that blending multiple flours is too much.
So let’s be easy on ourselves this Valentine’s Day and make cupcakes that only need one kind of flour, and for that matter very little: only 1/4 cup!
Before we embarked on our journey, my Mum had bought a journal for me to record my adventures. Over the course of the month I spent in Fiji, though, email correspondence would prove to outweigh my journal writing. I found myself writing more details and my experiences in email correspondence to my family than I did in my journal, and that rivaled in length, which tended to be simple writings of the day’s events and weren’t as nuanced as what I wrote in my emails. I write in a journal at home, at times, but it seems there was more personal motivation for correspondence than – as I put it – writing to myself. I still have lots of pages to fill in that journal.
Next to that, I recorded with photos; uploading and editing them at home. (Hover your cursor over the photos in the post for descriptions.)
It took me a while to figure out how to organize this post and, even before that, where to begin and where to start this post. When I started writing, it was in a mostly jumbled, non-linear fashion; vignettes. Interspersed throughout this post are excerpts of emails I wrote back to my family, as I felt suited to the post, as they replaced the majority of my journal writing.
Wonderfully simple, I was introduced to kedgeree by the Two Fat Ladies. Using boiled rice, cooked flaky fish, hardboiled eggs, and seasoned with curry powder, it is a filling and satisfying meal that can be put together in minutes. It’s also a great way to use up leftovers.
Once served as breakfast in nineteenth century Britain (part of the then-fashionable Indo-Anglo cuisine), nowadays it is commonly eaten as brunch or dinner. A widely held belief is that returning British colonials brought it from India (tracing back to an Indian rice and beans or lentils dish called Khichdi; Clarissa and Jennifer from the Two Fat Ladies humorously relate this story). Another possibility is that it was taken to India by Scottish troops and incorporated into Indian cuisine. Either way, smoked haddock (the fish traditionally used, although any flaky fish works) is definitely a British addition.