My relationship with my Brazilian personal trainer didn’t get off to a great start. I first laid eyes on him at a small group training session where he introduced himself as the newest member of staff at the gym.
Then he said his name but there was a lot of competing noise and I thought he said, ‘Diablo’. Later on during the session he had given us an exercise to do but I was floundering with a lack of co-ordination and all in a tangle so I yelled out, ‘Diablo, is this what we’re meant to be doing?’
And then two women burst into hysterics saying, ‘It’s not ‘Diablo’, it’s Tiablo’. Now the reality here is that none of us is familiar with Spanish or Portuguese.
When Drew came home that night I told him the story and he said, ‘Tell me now you didn’t call him, ‘Diablo'”.
‘Why?’ I asked.
And because Drew dabbles in Spanish he said, ‘Because that’s ‘devil’ in Spanish. As if anyone would call their child, ‘the devil'”. So now I know some Spanish. And as I now know, his name isn’t ‘Tiablo’, it’s ‘Tiago’, so I’m not not only one who got that wrong. And I’ve just corrected it in my phone.
Anyway, after a rocky start we are now getting along famously and Tiago is even confiding in me. Yes, he’s let me know something very personal.
He can’t put on weight.
Cue the violins.
He was doing fun runs and mini marathons but he had to stop because with all the exercise he wasn’t able to eat enough to maintain his weight. I think he needs to have some food bloggers in his circle of friends.
It was lovely of him to share this news but probably if he was looking for sympathy he should share it with someone whose age isn’t impacted and reeling from declining hormones and metabolism resulting in war-path behaviour and a thickening girth.
After telling me I need to eat two pieces of fruit and five vegetables per day, I’m sure he wouldn’t have a problem with skeletal issues if he just adjusted to my diet. Did he even eat hot cross buns slathered in butter on Good Friday?
It’s always been a tradition that on Good Friday, hot cross buns are served. It’s actually not that difficult to make your own although, earlier in the week I did confess to a bun disaster. I’m not posting that recipe. This recipe is adapted from the Australian Women’s Weekly and is an oldie but a goodie.
I always make a double batch as it’s no extra effort to make more and the bonus buns can either be frozen for the other days celebrating Easter or be given away as gifts to family and friends.
If you can’t tolerate gluten, these can be made using GF flour and they’ll turn out just as well; I’ve done that in the past.
- 2 x 7gm packets dried yeast
- 1 tsp sugar + ¼ cup sugar
- 1 tsp plain flour + 4 cups organic flour
- 1½ cups lukewarm milk
- 1 tsp salt
- 60g (2oz) butter
- ½ tsp cinnamon
- ½ tsp mixed spice
- 1 lightly beaten egg
- ⅓ cup sultanas
- ⅓ cup currants
- For the Crosses:
- ½ cup plain flour
- ⅓ cup water
- For the Glaze:
- 1 tbspn sugar
- 1 tspn gelatine
- 1 tbspn boiling water
- Cream yeast with 1tsp each of sugar and flour. Add milk, mix well. Cover, stand in warm place 15 minutes or until mixture is frothy.
- Sift flour, salt, ¼ cup sugar and spices into a bowl. Rub in butter. Add yeast mixture, egg and dried fruit then mix in well. Cover bowl with a clean cloth, stand in warm place for 40 mins or until dough has doubled in size.
- Punch dough down, turn out on to floured surface, knead well until dough is smooth and elastic. Cut dough into 3 equal pieces then cut each piece into 5. Knead each into round shape. Put buns in lightly greased 18cm x 30cm lamington tin, stand in warm place 10 to 15 mins or until buns reach top edge of tin.
- For the Crosses:
- Sift flour, mix to paste with water. Fill into small plastic bag with small hole cut across corner. Pipe crosses on each bun.
- Bake at 250°C (475-500F) for 15-20 mins. Remove from oven.
- For the Glaze:
- Immediately brush with glaze made by dissolving sugar and gelatine in boiling water.
- Cool buns on a wire rack.
- - See more at: http://hotlyspiced.com/spelt-hot-cross-buns-and-the-emergency-meeting/#sthash.wsvNF4fC.dpuf