Wednesday, December 10, 2008

Homestyle therapy.

When life kicks you up the arse, it is best to bake. I think, I learnt patience and upped my zen by baking. I think this is my fourth night in a row with only a couple of hours sleep, and I have officially run out of sleeping tablets.
And, after working at the gallery yesterday and going to the night market against my body, I had to take the day off. I am convinced that I have an eye infection as I can't stop crying out of one of them so, it makes it hard to read.

I had intended to bake these and go to the SHAC free-free exchange, gathering thing today, but then I realised that I am not into uni life. I hate mingling with uni people and I would rather swallow glass while being lit on fire and defecated on at the same time.

When a poster says to bring something to exchange or a skill or a haircut, I can only imagine the majority of upper-middle class spawn documenting their beginnings of rebellion, hoping it will make it to the news for their parents to see. I can see a sea of green, blue and pink hair, as if a dairy product had gone off in the fridge, swarming through the length of Faraday St. Then, after they dissipate, the remaining few, who probably organised it and are too hungry to cook, will end up going to Threshermans for those awful baked goods and pub food, without the pub.

Savoury polenta muffins to mend what a leotard cannot
Makes 12
6 slices of prosciutto, diced (optional)
1 finely diced onion
1 large handful of decent olives pitted and diced
1 fresh tomato, diced
kernels from 1 cob of corn
1/2 barrel of La Luna Goats cheese, diced
150g plain flour
150g polenta
1 tbs caster sugar
2 tsp baking powder
1 tsp salt
2 large eggs
250 mL milk (I used soy, so it made the batter sweeter. If using moo, add more sugar)

Preheat a fan forced oven to 190 degrees.
Saute off the prosciutto if using, and transfer to paper towel. Sweat off the onion in the prosciutto fat or rice bran oil and set aside.
Mix the flour, polenta, sugar, baking powder and salt together in a large bowl.
Whisk the eggs and milk together.
Add the egg mixture to the flours and stir, halfway through, adding the other ingredients.
Divide into a 12-hole greased muffin pan and bake for 20 minutes or till it tests done.
Serve with a chili and tomato chutney.

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