I am a self-confessed cowboy boot-a-holic. If I’m really honest about it, I have way more boots than I have places to wear them, but I can’t bring myself to enter a 12 step program for it as I fear it would actually be boot scooting. Get it? 12 steps – boot scoot?? Dear Lord, did I just make a boot-scooting joke? Are there no depths I won’t stoop to????
I need to get out more.
As a completely uncoordinated gal, sky-scraping Manolos or Jimmy Choos were never going to moisten my knicks, but I do get my kicks over a hot pair of cowboy boots…..I’m also quite partial to a cowboy, but that’s an entirely different blog. One my Nana doesn’t read, perhaps?
I have 4 pairs (of boots, not cowboys), one brown fairly straight forward pair, one maroon with white stitching- my first love, one cream with an ostrich leather toe and one gold Xanadu style with studs.
I really love my cowboy boots. The only person I’ve ever heard of that loves cowboy boots more than me is BootMan. He was quite the fetishist. My love does not run sexual. Strictly above board.
Bootman was a customer in a bar where a dude I know worked. This dude was a bit of a Rock Dog and he has a collection of boots that kicked my ass. Anyhoo, BootMan gave Rock God an indecent proposal he could not refuse and once a month BootMan came to his house, and while my buddy read the paper and drank cup of tea, BootMan licked his boots while he wore them.
It was an easy $200, but still, how fricken’ weird is that?
I would totally have drunk coffee.
If one was to say I was a cowboy in the kitchen , one would be fairly bang on the money. I love reading food magazines and recipe books but then when it comes to making recipes, I have trouble not going all renegade. I think it’s because I’m such a know-it-all. I always think that I can make it better.
I do love to create in the kitchen but as with all inventors, sometimes I make a dog of a dish. Not often, but sometimes.
I recently made Turkish Delight muffins. Chocolate and rosewater muffin with dark chocolate chips and chunks of Turkish Delight in the middle. I made them with half almond meal and they were amazing in my head……..in reality, hmmmm, not so much.
They were dry, and kinda strange and even my darling D Man, with his two year old’s love of cake, wouldn’t eat it. I think when a kid won’t eat the chocolate muffin, you’ve truly stuffed it.
I ate them. Of course I did!
Waste not, want not, but they were not my finest.
However, like a scientist I let the concept evolve and from those dry, powdery nuggets something beautiful was born.
Chocolate, coconut and cherry muffins. Just like a Cherry Ripe, but almost healthy. They’re moist and yummy and not too chocolatey……..mmmmmmmm.
Yield – 12 muffins
You will need -
3/4 cup self raising flour
3/4 cup almond meal
3/4 cup caster sugar
3/4 cup shredded coconut
1/4 cup cocoa powder
40g dark chocolate, chopped into little bits
1 cup frozen or tinned cherries, halved (better than fresh as they’re more moist)
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vanilla yoghurt (low fat if you want – I didn’t because I don’t believe in it!)
2/3 cup milk
1/2 teaspoon vanilla essence
Pre-heat oven to 180C.
Throw all of your dry ingredients into a bowl and combine.
Make a well in the middle and remaining ingredients, stir until all combined and place into your muffin cases.
Pop into the oven for 35-40 minutes or until skewer comes out clean.
Grate a little left-over chocolate over the cooled muffins to make them all sexy like.