I was going to give this a nicer name like “The Tragedy of Pot and other tales of Woe” but I remembered that I only cooked two things this week so that would be inaccurate.

And the second tale isn’t actually sad.

The Tragedy of Pot

Once upon a time, there was a pot.

Pot lived in a cupboard with all his brothers and sisters. Pot was happy because he was the biggest of them all.

One day, pot was taken out, filled with banana pudding (he finally got to sleep in the air-con box), and then dropped on the floor.

RIP Pot.

I believe the above is why I’m not suited to be a children’s writer.

But yes, we met with a tragic occurrence this week when my pot of banana pudding was dropped (not by me!) just a day after it was made. It was a little painful to hear the news because vanilla pudding is surprisingly hard to get a hold of in Singapore, but at least those who tried the pudding liked it. And a friend wrote a very nice eulogy for pot:

“Pot brought joy to all in many ways, blessing others with its sweet goodness. Although slightly portly, its belly full of gold (banana pudding) will surely be missed.”

It’s nice when my friends take part in my dramatics.

Sanpin Tea-infused Scones

Since my pot of banana pudding was broken and we had finally finished the monster cake from the week before (this is truly the month of bakes – I wonder if I can attribute this to the phone detox as well?), there was room in the fridge and in our bellies for more food.

Of course, I made scones. I’ve had a jar of clotted cream in my fridge the entire week and the only thing I was trying to decide was… what type of scones should I make?

After looking through my cabinet, I decided to make sanpin tea-infused scones to try and finish up some of my tea stash. I also made the mistake of mentioning that I might come back from Japan with more tea and both my grandmother and Josie Jie Jie very firmly told me that I already had Too Much Tea and that I shouldn’t be buying more.

Perhaps that’s the real tragedy of the week.

(Odds are I’m still going to buy tea)

But the tragedy I was thinking of when I titled the post is the fact that the sanpin tea doesn’t really come through in the scones. I suspect it’s because I was infusing directly into the milk and only infused for about 20 minutes, so the taste is very, very subtle. Next time, I’ll try infusing overnight.

The book is turned to the recipe on Earl Grey because that was the recipe I based this off! I don’t have Earl Grey in my house because I rarely find ones that I like so I normally just substitute other types of tea.

I’m actually pretty happy at the number of times I managed to cook this month. I normally don’t really cook so four is a great improvement. Hopefully, this good habit continues!