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Because his words were drowned out by a familiar sound, one I knew from several decades ago, when I had five hungry boys around my dinner table, waiting not-so-patiently for me to serve up the food.
Hands closed around forks.
Fists slamming against the wood of the table.
Making glassware wobble ominously.
As now two generations of Mallicks demanded to be fed.
Charlie gave me a squeeze.
And we took our place at the head of the table.XXRECIPEEarl Grey MadeleinesIngredients:
3 tablespoons butter
1 egg
3 tablespoons flour
2.5 tablespoons sugar
1/2 teaspoon loose leaf earl grey tea
1/4 teaspoon vanilla
butter to grease madeleine panInstructionsPreheat oven to 350Melt the butter. Add in the Earl Grey tea.
Grease the madeleines pan.
Whisk the egg until it has doubled or tripled in volume.
Slowly add in the sugar.
Fold in the flour.
Refrigerate the batter for 30mins.
Spoon the batter into the flutes, only filling to about 3/4.
Bake for 12-14 minutes, until only the edges are golden.
Remove from oven and take out of the mold immediately.
Enjoy!
