Nothing scarier than the terrifying speed of the bug sized bird blindly tossing itself from sweet to sweet. Any summer event and this describes me to a tee. Happily chowing down on anything sweet or savoury, but preferably fried or flambéed, soaked or syrupy.
The hummingbird has only the shortest season and this is likewise preferred for myself. I like to get summer fit in the spring, only to undo many a button on my shorts whilst indulging in the first long weekend of May. I do not need anything for very long but I surely do need it. Indulgence is a favoured topic of mine but not often am I justifying it blindly. This year has been rather a strain on the mental health and I truly do not care to justify my actions anymore.
Recently I was told of the 3 styles of love that can be triggered in the brain. Lust, Romance and Future. I can see all of this in a deep fried doughnut covered in sugar.
I Lust for this simply from the smell. Staying downwind of a doughnut stand is maybe when I move the slowest and happiest. The Romance comes from having something fried fresh and only for me. I know this is not true but I am happy in my ignorance. I do not care who has gone before or who will come after, this is my moment! The Future comes in a more contrived method, surprisingly difficult to pair every life lesson with food but here goes; I wish to make the danish ‘love balls’ on valentines. I wish to make cake doughnuts for parties and summer bonfires and picnics. Most importantly I wish the first lesson for my children in the kitchen is to be with a big ol’ pot of scorching hot oil.
Everything is love and everything is fleeting, simply like our not so humble hummingbird.
Sweet potato doughnut
2 large sweet potatoes baked and pureed
2 cups milk
1/2 cup canola oil
1/2 cup sugar
2 tsp dry yeast
5 1/2 cups flour
1 1/2 tsp salt
3/4 tsp baking p
1/4 tsp cinnamon
1/4 tsp ginger
pinch clove powder
heat all the liquids and sugar.
cool to a warm temperature to infuse and activate the yeast.
rest for 1 hour warm
knock down and portion to your desired size.
rest for 30 mins warm again
deep fry at 325f or 165c