Today, as on many days when I’m alone with Bert, we’re busy in the morning then have to fit in a dog walk after Bert’s luxuriously long lunchtime nap and before it gets dark. As a result, I bribe him into it by taking the pram and iPad, along with dummy, blanket and John.
So today at 4pm a maudlin Bert was dressed in his oversized fake fur deerstalker hat and only-just-big-enough green parka, dummy in, looking like a Russian gangster who was no less sinister for being tiny. Meet Sweet Cheeks – happy to sell you a sawn off shot gun for the right price.
Me: Look at the beautiful sunset!
Bert: [taps away at Dinosaur Trucks with very cold hands]
Me: It’s like Christmas lights in the sky!
Bert: [taps away at Dinosaur Trucks]
[Ten minutes’ silent trudging]
Me: Look, a digger.
Bert: [glances up, agrees] Yellow digger. [Back to tapping at Dinosaur Trucks]
In my pre-child fantasies there was more Boden knitwear, stamping through crisp leaves and collecting of acorns involved.
Makes 6 muffins
150g golden caster sugar
150g sunflower oil
150g self raising flour
100g ground almonds
100g frozen cherries, dusted in flour
Preheat the oven to gas mark 4/ 180. Beat together all of the ingredients, except the cherries, till smooth, then stir the fruit gently into the batter. The flour dusting helps stop them from sinking to the bottom of the muffins. Divide the mixture between six muffin holes, making sure there are cherries in each. Bake for about 30 minutes, till golden and risen.