I turned 30 last week. I don’t really know how that happened, but I’m going to play along and claim that I’m OK with it, and that I’m not remotely having a miniature crisis of self. I celebrated with good friends, eating pizza at my favourite place in Walthamstow (long term readers and anyone that follows me on my instagram will know that that’s SoDo Pizza Cafe), before flying off for a week in Iceland with my girlfriend, Maddie. Iceland was an absolutely incredible trip, including the best cinnamon bun of my life, numerous mountains, black sand beaches, infinite waterfalls and the most metal church I’ve ever seen. I’ll probably get around to that trip properly at a later date, but it was something from that adventure which prompted me to crack out my new bundt tin; Skyr. It’s everywhere in Iceland and you can use it in the same way as yogurt for most things, but it’s a bit thicker with a slightly different flavour.
I’m here with my second post in a week, and I feel like I’m ready to get back into a proper groove. After only baking a couple of times in January, in the last week alone I’ve baked 3-4 times. So lets get straight back into it. This week I’ve finally made something that’s been on my list for ages; crumpets. I got the poaching rings several months ago and just didn’t get round to it. I love crumpets though, I love the way you can coat them with huge amounts of butter and it both soaks into the holes and pools on the top. The way it dribbles down your arm while you’re eating it. I love covering them with marmite, for a strong tang, or some sweet jam or marmalade.