Fifty three years ago, a young man passionately in love, fathered his first child.
A little girl.
Without the help of how-to books; with a complete disregard for social influence he began to teach her to speak. He started by telling her stories. Lovely tales about their family’s history, god, love and about life.
His way of speaking taught her the importance of language and instilled her love of expression. She became a child poet. Her poems, full of the intensity and nonsense of a novice were the subject of hours of discussion. For him, what she wrote was secondary to why she was writing it. The young father challenged his little girl to understand her true self and not be misguided by the noise around her.
In time, the poetry was left behind with all the other trappings of childhood but he continued to tell her stories. Different stories used to deliver subtle life lessons. His steadfast love of story telling gave him the tool he needed to teach his daughter the confidence of limitless possibility. His story’s messages inspired her to seek joy and to love life fearlessly.
He still tells her stories…
Love you, Dad.
DAD’S FAVOURITE VANILLA CUPCAKES
makes 12 cupcakes
preheat oven 350*F
2 cups all purpose flour,
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup milk, at room temperature
THE STEPS:
- Line muffin tin with cupcake liners
- Sift flour 3 times before measuring…spoon the flour in to the measuring cup and level with a straight edge.
- Sift measured flour, baking powder and salt together and set aside.
- Beat shortening with sugar until light and fluffy
- Beat eggs in one at a time
- Beat in vanilla and continue beating until mixture is light and fluffy
- Fold in flour mixture and milk in thirds, alternatively, ending with milk.
- Spoon into paper cups
- Place in oven and check at 25 minutes by inserting a toothpick in the centre of the cupcake. The toothpick should come out clean.
- Remove from oven and set on cooling rack for ten minutes.
- The cupcakes should come right out of the muffin tin – paper intact! – allow to cool completely on rack.
- Ice with CHOCOLATE FROSTING
THE LOVE: Be sure to take the time to pre-sift the flour. It will make your cupcakes lovely and tender!
one year ago: fiery chimichurri
two years ago: dark chocolate and toasted macadamia nut cookies
three years ago: vegetable and pecorino frittata
Thanks for reading.
