Lemon-y Cupcakes

I have been without my own, personal, address for which I pay rent for all of five days now, and I’m mostly loving it. On Wednesday, when I moved out of my house, I went straight down to Saffron Walden, near Cambridge, to stay with Jack (pictured here, hemming my jeans). We went to the pub, juggled on the Common, made vegan bolognaise – which he couldn’t manage all of. TAKE THAT, carnist. Beans are filling, yo. I failed to take any photos of the couple of days whatsoever.

Returned to Canterbury on Saturday as I had to be here tonight to catch my train to Ashford tomorrow in the ay. em. for my Eurostar to Paris and, when tidying Thom’s house, found the ingredients to make Golden Cupcakes from Vegan Cupcakes Take Over the World! Basically; flour, canola oil, sugar & soy milk but finding that in a non-vegan house was a bit WOOP. So I mixed up some batter and added a little lemon juice in the mix. Since I had just used the lemon juice for wiping down the walls (lemon juice is a brilliant kitchen cleaner by the way. Oven cleaning tip: half lemons, put in water, heat slightly. Lemon-y water will evaporate, acid will break down scum, oven will clean nicely. Sweet.) the lemon-y icing reminded me a bit of housework. Delicious nevertheless, although, Thom’s oven doesn’t heat up properly so the cakes are burnt on the outside and still a little soggy on the inside. They were well recieved, however, and when I left the room, I even heard Bex exclaim ‘vegan food is, actually, quite tasty!’ to someone unused to vegans whipping up cupcakes at moment’s notices. Yeah.

My Eurostar leaves in six and a half hours, so I ought to probably get some sleep before then. A bientot!