Amagwinya and parties

I've got to get this out real quick, there's a lot to write. A lot. In 6th grade I used to think that 'a lot' was one word until one morning my friend Maryse told me that her sister (her older sister in a higher grade) taught her differently. Thank goodness I'm teachable otherwise I'd be walking around thinking a lot was alot.

I missed posting on Friday because I opted for a change of pace and also there was a Relief Society lesson to plan - no, this is not my new calling, I was a last minute stand in and therefore aimed to prepare hard because "if ye are prepared, ye shall not fear". It went pretty well. Let it be known that I just love Relief Society. It's inspiring to be in a room filled with women who's focus is on service. A shout out to all those hardworking Relief Society sisters throughout the world! According to Wikipedia, there's 6 million of us living in over 170 different countries, wowzer.

Alright so the three musketeers aka mommy, daddy and baby boy, have new dwellings. It's the same house but we're now renting the top floor. Loving It! The wood flooring is perfection and the attic aesthetics are an interior designer's dream (not that I'd know what interior designers dream of). But this space is truly the perfect canvas in home decor. All that's needed is a few updates in paint and furniture. I guess I'm into projects now as this will be my first time doing manual labor - read painting a wall. It seems people do their own painting around here. So let's say goodbye to job creation. How on earth will the economy survive without suburban house painters? A real tragedy indeed.

Oh and a week ago we had ourselves a good'ol time celebrating baby boy's 1st birthday. I didn't take any decent pictures as I was sort of lost in the fun. And nothing went as planned which means the day was as beautiful as can be. We spent time with friends, there were DIY decorations, a cake, amagwinya and presents. It seems there's a tradition in the Schamel household as I've noticed that for all important events we serve amagwinya: our wedding reception (which was in the evening), baby boy's blessing (a morning affair) and now his birthday party (an afternoon celebration). How funny is that? My favorite childhood food just fits in all of our important gatherings. Now back to the party, we know he'll never remember any of it- duh, we're not delusional here - but, we, the parents, will remember. And this being the first of hopefully many more babies, husband and I wanted to do our best to make it special. Because we love that darn baby so much!

Since mentioning amagwinya I thought to add the recipe below in case anyone is interested and for that future important event in our lives when I'll need to remember it, yet again. It'll save my ma having to text it to me as she had to during the first few weeks after I got married. She has always made amagwinya for us and as some of you will one day discover, with marriage comes that unfortunate realisation that the designated cook is...you. Unless you're my mother in law and have bagged yourself an executive chef. Although I can without a doubt declare that no one and I mean no human being on this planet can hook up a mean grilled cheese sandwich like my rock star of a husband. Boom! A honey pie he is!

Now, how about that recipe...

Amagwinya

1 litre of white bread flour
1 10g packet of active dry yeast
2 teaspoons (10ml) of salt
2 tablespoonspoons (30ml) of sugar
350ml of warm water
4 tablespoons (60ml) of cooking oil for the mixture
Cooking oil for deep frying

Mix all the dry ingredients with a hand or fork until well blended.
Add the 60ml of oil to the warm water and stir.
Add the oil/water mixture to the flour mixture and stir to make a thick dough.
Sprinkle some four on a clean board and knead the dough thoroughly with your hands – about 10 minutes.
It should be elastic, smooth and not sticky.
Put the dough in a large oiled plastic bowl in a warm place to rise to twice its size (I wrap it with blankets) – about 45 minutes.
45mins later - Turn it onto the floured board again. Knock the air out and knead the dough again.
Divide the dough into balls, roll them between your hands and then flatten, placing them on a floured board to rise again.
They will double in size in about 15 minutes, and then they are ready to be fried.Heat the frying oil in a deep pot until a piece of the dough dropped in sizzles straight away and floats to the surface.
Fry about 3 or 4 dough balls at a time – don’t overcrowd the pot.
With a slotted spoon, move them around until they are golden on all sides, then lift them onto a sheet of paper towel to drain.Repeat until all the balls are cooked – then add the filling of your choice, and enjoy!
(Recipe courtesy of www.dogtail.co.za)

And for the birthday party pictures: