I’ve decided to start blogging again. Why? Because I missed it. Because why not. Because what else am I going to do while my baby naps. (Oh yeah–I had a daughter a couple of months ago! But more on that later. Probably.)
September means back to school for students and back to work for summer vacationers, and since I’m not going back to either of those things, I might as well go back to blogging. Right? Write.
A lot of stuff has happened in the past few months: Dave and I said goodbye to our carefree/child-free days of bar hopping and apartment dwelling in Toronto’s Trinity-Bellwoods neighbourhood and became home-owning, Rav 4-driving, diaper-changing, stroller-pushing east enders. Our new gig keeps us busy doing all sorts of things, like trying to stay ahead of a Mount Everest-sized pile of laundry, making our house feel like a home (I swear we’ll get window coverings soon!), and manipulating our facial muscles in ridiculous contortions in attempt to make our daughter smile. Sometimes it even works (proof below).
Things I haven’t been doing lately include, but are not limited to: baking and blogging. And bathing. Just kidding. I totally still bathe, although it’s been bumped down on the to do list these days. Taking care a human baby is hard work! But it’s impossible to complain about the job when your boss is so darned cute.
Anyway, here’s a Grandma Murphy-approved recipe for butter tarts. I thought these were the perfect treats for this post since our daughter’s due date was Canada Day (her actual birth date was July 2) and apparently butter tarts are considered a Canadian delicacy. Beware: they are sinfully delicious and almost too easy to make!
Note: I used this pastry recipe for the tart shells, but store-bought ones work, too!
1/2 cup raisins
1/2 cup corn syrup
1/2 cup brown sugar
1/4 cup butter
1/4 teaspoon salt
1/2 teaspoon vanilla
Preheat oven to 425°F
Cover raisins with boiling water. Let stand 5 to 10 minutes. Drain water. Beat in egg, brown sugar and the remaining ingredients. Pour mixture into raw tart shells–do not overfill. Bake for 10 to 12 minutes.