Parenthood is Hazardous

While walking down the hall of the typically quiet mother and baby unit yesterday, a classmate and I were startled to hear LOUD retching sounds coming from the “relaxation lounge” on the unit. We hurried to the doorway where we were observed quite a scene playing out inside. A young man was choking and retching loudly, his face beet red and punctuated by wide, panic-stricken eyes and bulging forehead veins. Behind him stood a green-clad “environmental services” worker (aka housekeeper), who was whaling on the young man’s back, pounding away with all her might. Before my classmate and I had time to intervene, the man hacked up what turned out to be a large wad of melty, gooey pizza cheese. An OB doc who had breezed into the room quipped, “well that’s what you get for eating pizza at this time of the morning,” and the housekeeper calmly went back to emptying the garbage cans. The man thanked her, wiped his mouth on a napkin, and after taking a sip of water went back to hurriedly chowing down on his pizza breakfast. 

Hey guy, I know it's nerve-wracking to be a new dad, but I think your partner and infant would prefer you to take your time and maintain your airway.

Strawberry Daiquiri Cupcakes

From the author of "Are You Sure That's Vegan?" comes this recipe for vegan strawberry daiquiri cupcakes. I frequently make chocolate cupcakes using this recipe, but I had the urge to try something new so I teamed up with a dear friend and fellow cupcake lover to give these a shot. The result was incredible! I have had several requests for encores, and each time I've made these cupcakes they have lasted no longer than 2 days in my house.
The only variations I made to the recipe were to use an entire can of frozen strawberry daiquiri mix (12 oz. I think), and to add some shredded sweetened coconut to the icing.
I always think it's funny when people are surprised that vegan food tastes "normal" and even delicious, but this recipe is sure to please any cupcake enthusiasts, vegan or not.

Cupcakes:

2 ½ cups all purpose flour
1 cup white sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup canola oil
¾ cup frozen strawberry daiquiri mix
(thawed)
½ cup water
1 teaspoon vanilla extract
½ cup unsweetened applesauce
2 tablespoons rum (optional)

Preheat oven to 350°F. Line muffin tins with cupcake liners.
Mix water and thawed daiquiri mix together, set aside.
In a large bowl, combine all the dry ingredients and mix with a large spoon. Add the oil, applesauce, vanilla,
rum, daiquiri mixture and stir until all the ingredients are combined and there are no lumps.
Fill the liners till they are ⅔ full. Bake for 20-25 minutes or until a toothpick stuck in the centre comes out
clean.
Let them cool for a few minutes in the pans, and then remove them and place on cooling racks to cool off
completely.


Coconut Butter-cream Icing:
1 cup vegan margarine*
3 cups sifted icing sugar
2 teaspoons coconut extract
1-2 tablespoons soy milk

To make the icing, beat margarine for about 30 seconds. Continue beating, adding the icing sugar ½ cup at
a time. Beat on low speed till smooth. Add the coconut extract and soy milk and beat again.
Ice when the cupcakes are completely cool.

*I use Shedd's Willow Run Soybean Margarine