What does the last of the housewives do?

Category: Baking

Better Choc Mint Slice

It’s been a long day, and I’m now officially only treasurer for one organisation again. I could blog about the Oscars, but I didn’t watch them and haven’t seen any of the movies nominated except The Hobbit. I think Twitter does a pretty good summary, and it really looks like metallic is having a moment, doesn’t it? I wish velvet would, also fluffy hair, but heigh ho.

What I wanted to tell you about was that I’ve had another crack at chocolate peppermint slice, and I really think I’m getting there. I’ve done more of a pastry base this time, with a kneaded peppermint fondant and a much harder chocolate topping. I’m also rather pleased to have come up with a recipe that uses one egg white and one egg yolk, I never get around to using leftover egg components.

The base is adapted from one in my perennial favourites, The Good Cookie. They suggest it as a good base for slices, and they’re right. You put in your mixing bowl one cup of flour, one third of a cup of caster sugar, one third of a cup of cocoa powder and 125 grams of cold butter and mix it until the whole lot resembles breadcrumbs. You then chuck in an egg yolk and two teaspoons of cold water and mix until the whole lot starts to come together in a dough like fashion. Press it into a baking paper lined slice tray and bake for about twenty five minutes. If you weren’t doing a chocolate base, you’d use one and a third cups of flour and no cocoa powder, and would probably add in half a teaspoon of vanilla essence and you could also bake until it starts to brown, but you’re not and you can’t, so don’t.

Meanwhile make the peppermint fondant. Beat the leftover egg white until soft peaks start to form, or you get bored, whichever comes first. Beat in two cups of icing sugar. Add in some peppermint essence. I used half a teaspoon, but next time I’ll go crazy and use a whole teaspoon. The fondant will taste minty enough on its own with half a teaspoon of essence, but I think you need more to go with the chocolate. You will have formed a soft dough, which you turn out onto your bench top and sprinkle it with more icing sugar. Knead it like bread dough, you’ll be dissolving the sugar crystals and making a smoother feeling mint layer. Press it onto the cooled base.

I would then leave it lying about somewhere for a few hours, or overnight. Somewhere the ants can’t get to it. The mint layer dries out, which is what I’m after, you may prefer it wetter. Then you spread it with 170 grams of dark chocolate melted together with thirty grams of butter. Harmonie, not Pepe Saya. It’s turned out to be a pretty good ratio, it gives a chocolate layer you can cut without shattering, but not too melty. I would usually melt the chocolate with the butter in a heatproof bowl over boiling water, but I got a bit daring and did it over a low flame in a little glass saucepan, stirring constantly. I got away with it too, and it was easier to scrape out of the saucepan. With the heatproof bowl I never feel I can get all the chocolate out, I have to wait for it to set and then scrape it out and eat it with a teaspoon and that sets a bad example for the children.

Perhaps not quite the canonical recipe yet, but much closer.

Viennese Shortbread

The Horror has decided that I’ll be reproducing his favourite cafe treats. We’ve succeeded with the pistachio friands. The chocolate chip biscuits still need work, but are acceptable for the moment, especially as the cafe up the road from school has started stocking them again. How about Viennese shortbread then, hey? And what about baklava?

I have a phobia of filo pastry so no baklava for the foreseeable future, but Viennese shortbread seems doable. I’ve never understood why people like it, it’s two stodgy biscuits sandwiched together with some red flavoured plastic and dipped in dubious chocolate at one end. I think it’s because I keep a fairly close eye on the Horror’s chocolate intake, he can pretend he’s eating a biscuit, when he’s actually in it for the chocolate.

I found an excellent recipe which worked perfectly, a bit unusual for the net. It is this. Cream together 220 grams of butter with 55 grams of icing sugar. I highly recommend the Pepe Saya butter for this recipe. Go nuts with the creaming, you’ll probably need a machine for this. I will eventually review the KitchenAid, just hold your horses. Cream in half a teaspoon of vanilla essence. Mix in (gently does it) 55 grams of corn flour and 170 grams of flour. Let it rest while you go and mark up the attendance records for your choir. Now comes the tricky bit.

Have a think about Viennese shortbread. It has a distinctive shape that can only be produced with some kind of piping arrangement. Knowing this I popped out this morning and purchased a syringe style piping mechanism. It only had icing nozzles, rather than batter nozzles, but it looked as though it would do. I loaded it up with the very soft dough, it really was almost a batter. The wretched thing disintegrated almost immediately. Look.

Utterly useless. But I had to find a replacement for the plunger, that batter needed piping and I had a coffee date coming up. I looked around the kitchen for something that might fit into the barrel. Tiny schnapps bottle, no, rolling pin, no, dogs ear wash, no thank goodness. Off to the beading table. Aha! Empty spool of artistic wire fit perfectly, you can see it behind the torn plunger in the photo. I had to push it down with my muscular thumbs, but it worked a treat. Because it was an icing nozzle I had to lay down a triple width to make a nice sized biscuit.

Bake those at 160 degrees for fifteen to twenty minutes, or until pale golden in colour. While they were cooling I dashed off an opprobrious email to the distributors of my self destroying syringe. They emailed back almost straight away saying that such a thing had never happened before in the illustrious history of their company and I should return it straight away for a new one which would most certainly not collapse immediately on me. Hah.

Anyway, when the biscuits are cool, get out some jam. Not fancy stuff, you want a smooth thin layer. Also melt some chocolate in a heatproof bowl over boiling water. Jam pairs of biscuits together. The dip the end in melted chocolate. Very gently. These biscuits are fairly delicate, you may want to spoon the chocolate over them. Place them back on the baking tin and stick them in the fridge to harden the chocolate.

They may look like the Viennese shortbread you get in cafes, but they are so so very much better.

Hot Cross Buns

I’ve waited until February to make them. Yes, it is very distressing to see them in the shops before Australia Day. I like having a bit of usually pointless seasonal rhythm to my baking. Fruit cake at Christmas. Hot cross buns in Ent. Curse you iPad autocorrect. Lent. An Ent wouldn’t eat a hot cross bun. Actually, that’s it really, everything else I make year round.

This is one of those just bung all the ingredients together recipes. I’m pretty sure it’s a Donna Hay one, and I haven’t even played with it at all, it’s good as is.

I sometimes think I should start a YouTube channel for a real cooking show. There’s a gaping niche there. Today it would go like this. Search for metal bowl, not the one with the rubber bottom because we want to put it in the oven. Realise it’s in the fridge and it’s full of chicken stock. Rummage in the pantry for the Glad mini zip locks I decant half cups of chicken stock into to put in the freezer. Discover three empty boxes. Toss these in recycling. Realise recycling is full and take out same. Etcetera. That’s how real people cook, nobody ever has everything all lined up in glass bowls before they start.

Anyway, once you’ve washed your metal bowl until it doesn’t smell of chicken stock any more, place in it the following ingredients. Twenty grams of fresh yeast and a cup and a half of milk. Get in there with your fingers and squish the yeast until it has dissolved into the milk. Go wash your hands. Now add the rest. Four and a quarter cups of flour (sounds a little fussy, I grant you, you could definitely use four cups, then add the rest when you’re kneading), two teaspoons of mixed spice, two teaspoons of cinnamon, an egg, a cup of sultanas, half a cup of currants and fifty grams of melted butter. Mash all that together until you have a sticky heterogeneous lump, then dump it onto a flour covered workbench. Dust it with a good handful of flour and start kneading. The recipe suggests to keep going for eight minutes, but not even I’m anal enough to time myself and besides, I did a pump class this morning. You knead it until the dough feels smooth in between the fruit, but still a little sticky. It will have sucked up a bit of flour by then.

Wash the mixing bowl and tip a little oil into it. Wipe it around and place the dough back into it, you can now leave it to its thoughts if you have all day, or if it’s hot, but I don’t and it isn’t, so it’s going in the oven with just the light on. Wait until it has doubled in bulk, then get out that roasting pan that I seem to make everything, or a jelly roll tin if you have such a thing and line it with baking paper. Divide the dough in half, then in half again. Take one quarter and stretch it out so it’s like a very fat sausage. Divide that in three and shape each bit so it’s round and place it in the tin. Repeat until you have twelve buns. Cover it with a cloth, and back under the light. After about an hour they should have risen to be all squashed together.

Take a mini zip lock bag and place in it one third of a cup of flour and a quarter of a cup of water. Mix it around until it has combined, then seal the bag. Snip off a tiny corner, about half a centimetre. Squeeze lines of flour paste across the buns to form crosses. Or any pattern you like really. They spread out, so don’t get too fancy.

Bake them for about forty minutes at one hundred and eighty degrees. As soon as they come out of the oven brush them liberally with sugar syrup. You make sugar syrup by putting a quarter of a cup of sugar in a tiny saucepan with about an eighth of a cup of water and heating until the sugar dissolves. You don’t really have to do this, but it does make them very shiny.

Yes I know my crosses suck. Let this be a lesson to you, children, don’t let your mind wander when making the flour paste. Also, if you drop some on your toes you’ll notice a bit later when you’re picking the kids up from school that it looks as if your pedicure has gone mouldy.

Standard Chocolate Chip Biscuits

When I was a new mum I leaned towards the “chocolate? I may as well feed my children broken glass dipped in arsenic” school of thought. Don’t deny it, you’ve been there. And gradually, year by year I’ve been worn down by shopkeepers giving the kids a bit of chocolate, school teachers handing it out, relatives sneaking it to them, the kids finding my secret stash, Easter. Now I’m looking for any way I can to hold them between coming home from school and dinner. I’m not at the point where I’d buy them a chocolate bar, but I’m on that slippery slope.

I was looking for the classic chocolate chip cookie. Actually, I was being nagged by the Horror to find the recipe for those big ones with the twenty cent sized choc chips that you get in nicer cafes. Specifically the cafe near his school which we sometimes frequent in the morning after dropping the Moose off at some ungodly hour. Well, that cafe doesn’t stock them any more, I don’t know why but I’m guessing that too many of them were breaking in half. Fortunately the Horror has grudgingly agreed to have a croissant instead, so I can still enjoy their delicious coffee, but he wanted that cookie again. This recipe is just listed as chocolate chip cookies in my Pillsbury book of family recipes, but it’s very close indeed to the classic Toll House cookie recipe.

Cream together 170 grams of butter with a cup of brown sugar and a quarter of a cup of white sugar. Mix in an egg and a teaspoon and a half of vanilla essence. Mix in 2 cups of flour and a teaspoon of bicarbonate of soda. Mix in half a cup of dark chocolate chips. Flatten apricot sized chunks of dough onto a baking paper lined tray. Press into each biscuit a large dark chocolate chip. I thought it would be too fiddly to use the big ones all the way through, you don’t get an even mix.

I use the Belcolade chocolate drops for the big ones, the Callebaut for the small ones. Bake for ten to twelve minutes at 180 degrees, or until golden on top.

Of course they’re not exactly the same as the ones at the cafe, they’re slightly softer. The Horror, in the interest of science, had to have two to make sure they weren’t the same.

I should stop caring what he thinks. But it’s hard to resist a tough audience

Choc Mint Slice

My husband likes to make requests of me, he thinks it makes me feel useful. Some make me furrow my brow not inconsiderably, like the “please sort out the Outlook 2010/IMAP problems”, which has defeated greater minds than mine. Some I greet with whoops of joy, like “please can I have morning tea for ten people for a meeting on Sunday morning”. Catering, but without the paperwork.

I decide to give him tea scented shortbread, ANZAC biscuits, hazelnut biscotti and something chocolate. He put on his sad face and said “but, there aren’t any ginger nuts!”. He keeps asking not to make those because he’ll just be compelled to eat them all, and then where will the schoolgirl figure be? Men. I can just about make them in my sleep, so he got a batch of those. The chocolate brownies I usually make just weren’t quite right, so the kids get them (there’s only three pieces left). I’m wondering if Pepe Saya butter isn’t so great with chocolate or what’s going on. It was the perfect opportunity to make some chocolate mint slice, something I’ve been contemplating for quite some time.

I knew what I wanted was a more robust version of the after dinner mints that I’ve stopped refining because I kept eating them. The Internet wasn’t the place for recipes because a mint slice appears to be one of those weird recipes that people want to make with crushed up mint chocolate bars. Why wouldn’t you just eat the chocolate bar? Women’s Weekly Cakes and Slices had the closest to what I was looking for, but it will need to undergo further refinement, so let me know if you want to volunteer for testing.

Even so, this looked like one of those recipes where they’d let their attention wander a bit. The base was unusual, but I took them at their word and it produced a fairly dense cake layer, which worked well when the slice was at room temperature, but not when it had been refrigerated. Here’s how to make the base:
Mix together 2/3 cup of flour, 1 teaspoon of baking powder, 2 tablespoons of cocoa powder, 1/4 of a teaspoon of bicarbonate of soda, 1/3 of a cup of caster sugar and their grams of softened butter. Stir in a third of a cup of water. Stir in an egg. Pour this lot into a baking paper lined 25 by 30 cm slice tin or, in my case, roasting pan. Bake at 180 degrees for about twenty minutes.

I was happy with the peppermint filling. You mix a tablespoon of vegetable oil with two and quarter cups of icing sugar and one and a half teaspoons of peppermint essence in a heat proof bowl. Actually, it doesn’t mix at all, so you add in three tablespoons of milk. When you’ve incorporated most of the icing sugar and you have a stiff paste, starting mixing it over a saucepan of boiling water until it becomes spreadable. I’d suggest wrapping you hands in a teatowel, steam burns are unpleasant. If you can’t get it to form a paste, add a touch more milk. The recipe oddly didn’t specify the amount of peppermint essence, but I thought one and a half teaspoons was about right. Spread the paste over the slightly cooled base. You want to wait a bit, otherwise you’ll tear the base up. Stick this into the fridge until it’s firm.

They then suggest melting 125 grams of dark chocolate with 90 grams of unsalted butter (in a bowl over boiling water) to spread over the top. Now I know from experience that if you just melt straight chocolate and spread it on the slice you’ll get a chocolate layer that is very delicious but impossible to cut without shattering unless you want to muck around with a hot knife. The butter is to make it softer, but as it turns out I think this combination is too soft, you have to lick your fingers after eating. I might try 40 grams of butter with 170 grams of chocolate next time.


I’m also going to try for more of a biscuit base next time, then I can have the soft chocolate on top and serve it refrigerated. Or if I stick with the cake base, a much firmer chocolate layer. I wouldn’t mind trying this version of peppermint fondant in an after dinner mint either, maybe in disc form dipped in chocolate. But perhaps I should be thinking of my schoolgirl figure.

Oat and Choc Chip Biscuits

“It’s not my favourite biscuit”, said the Horror, reaching for a second. “I don’t love it but I don’t not like it”, he continued, alternating bites with sips of miso soup. He’s a tough audience. The Moose managed to suck down two in the thirty seconds between arriving home from tennis and his piano lesson, I may have to mop down the keys. It’s an excellent lunchbox addition, the kids are calling them choc chip Anzacs. I got the recipe from the Pillsbury Family Recipe Book which, though utterly loony on the salad front, has some pretty interesting biscuit recipes.

Cream together half a cup of butter with half a cup of caster sugar and half a cup of brown sugar. Add an egg and realise as it hits the butter that it’s off. I have been playing a bit fast and loose with my eggs, I don’t put them in the fridge. I generally go through a dozen every week or two, but the weather has been very peculiar lately and I notice that organic produce is a little more touchy than factory produced stuff. I didn’t want to chuck out the butter out and start again, that Pepe Saya butter is pricey. Worth it, but pricey. Here’s what I did. I gave some advice to the cat about checking eggs before adding them to anything. The cat turned his head sideways at me. He doesn’t care for biscuits. Then I tipped the majority of the egg into the sink. I put a little bit of cold water on top of the butter and swished it around, then tipped it out. Did that a couple more times. Then I carefully scraped the very top layer off the butter and washed that down the sink. Then I stuck my head in the bowl and took a deep sniff. Clear.

I cracked another egg from the same box into a measuring cup. It was fine, so into the butter and mix to incorporate. Add in a cup of flour, a cup of oats, a teaspoon of bicarbonate of soda, a teaspoon of vanilla essence and half a cup of chocolate chips. Nice ones. I was going to say not ones from the supermarket, but you can actually get Callebaut chocolate chips from my local supermarket. Mix it all in and put chunks of the fairly sticky dough onto a baking paper lined tray. Bake at one hundred and eighty degrees for about fifteen minutes. My mix made twenty seven biscuits. They spread out quite a bit. They’re not as crunchy as Anzacs.

You know, modern traffic really does have a whiff of rotten egg about it? Either that, or there’s still some stuck to my jumper somewhere.

Blender Apple Muffins

I don’t have Thermomix envy. Well, actually, I really do, you may have guessed that by now. But a result of obsessing about that magic German machine has been getting the kids to buy me a blender for one tenth of the price of a Thermomix, and I’m determined to get an enormous amount of use from it. So far, I have been extremely successful. And yesterday I made muffins in it.

They’re still not the greatest apple muffins, but they’re an improvement on the Green Apple Muffins I posted a few months ago. I think they need more fat. And wheat germ. Half of them are gone already, so they can’t be too bad.

Place into your super dooper blender three small or two large green apples, cut into quarters and with the seeds chopped out. Don’t peel them. Add a quarter of a cup of oil, a tablespoon of sour cream, two thirds of a cup of brown sugar, a teaspoon of vanilla essence, a teaspoon of cinnamon and half a teaspoon of mixed spice. Zap it. You may need to use the poking stick (supplied with blender), or to stop the blender a couple of times to move the fairly stiff mixture around. Add an egg, and this time just use the lowest setting to mix it in. Add in a cup and a half of flour, two teaspoons of baking powder and half a teaspoon of bicarbonate of soda. Again, just use the lowest setting to incorporate that flour. Get in there with a soup spoon and make sure it’s all mixed in. I’m using baking paper squares again to line the muffin tins. You do need to prod the paper down first before filling them up, they’re a bit more fiddly than muffin cups, but they do look good, and that’s one less thing for me to forget when I go to the shops.

Of course the one I take a photo of (aiding homework) is in the second last muffin cup, I had to use them up. It is hard to get an interesting shot of a muffin, there’s a certain sameness about them. I feel sorry for magazine food stylists. Perhaps next time I’ll put it up a tree or something. This mix makes the fairly annoying number of ten medium sized muffins. Something else to work on, a mix that makes an even dozen.

Rustic Pistachio Friands

Yes, thanks, I did have a lovely long weekend. All I’ll say about it is that I appear to have acquired reverse seasickness, which can only be temporarily assuaged by spinning around like a whirling dervish. Some dive sites also recommend getting very drunk. It may come to that.

The beginning of the school year and the cupboard is, yet again, bare. I’m sure I left plenty of baked goods, but all that remains is some neglected fruit cake and a container lined with biscotti crumbs. The Horror puts in a request for pistachio friands. He had spent many months of solid nagging to get me to develop a recipe for these that he would find acceptable. Most recipes are just for plain friands with a couple of pistachios dumped on top, not even to be thought of. I managed to make some a couple of weeks ago, and he condescended to enjoy them very much. I even offered one to his piano teacher with his weekly cup of tea, but felt a curiously familiar xraying sensation pass over me as I handed over the plate. The Horror has inherited his father’s icy death stare! That boy needs to learn that he doesn’t get exclusive rights to any baked goods, no matter how much of a hand he had in the development of the recipe.

It was pretty simple in the end. I’ve just substituted a cup of ground pistachios for the cup of almond meal in the traditional recipe. I’ve been grinding nuts in an old coffee grinder we possibly got as a wedding present, and it does a pretty reasonable, if rustic, job.

So the recipe, if you want it, is really simple. You just mix together a cup of, in this case, pistachio meal, three quarters of a cup of flour, one and two thirds of a cup of icing sugar and a teaspoon of baking powder. Add 125 grams of melted butter and three eggs and mix well.

Except that I didn’t have any icing sugar, because someone at Coles today had my shopping list and had gone around before me taking everything I wanted off the shelves. I hate them so much. No, I won’t love Coles brand soft icing mixture instead, it’s probably made with the ground up souls of exploited farmers. So I gave my new blender an appraising look, and tipped in some caster sugar. I started it off slow, then cranked it up until there was a whirling snowstorm of sugar in there. Great, I won’t need to buy icing sugar any more. I should probably consider doing the nut meal in there too. What an excellent Christmas present that was.

Where were we? Oh yes, spoon the mixture into friand tins. That’s if you really want to thoroughly grease and flour them. I’ve been experimenting with using baking paper as muffin cases because I’m pretending to be an upmarket cafe, and they’re going to work well in friand tins because of the oval shape. So I take my baking paper and cut strips a third of the width across, if you see what I’m saying, then cut them off square. Yes, I should have taken a picture, but I’m in the middle of making dinner now, so use your imaginations. Poke the squares down into the friand shapes, then load them almost to the top with mixture, it doesn’t rise very much. I’m calling them rustic because of the consistency of the pistachio meal and because I’m using whole eggs. This is what they look like.

They look a lot more like real friands, with that rise in the middle with a little break in it, if you use finer meal and five egg whites instead of the three eggs. With the amount if friands we get through, I’m not bothering. These have a distinct murky green colour, a slightly chewy outside and a slightly heavy but recognisably friandy crumb. They’ve gone straight to the top of the Horror’s request list.

Monte Carlos

I have a delightful mother-in-law. No, really, I do. But she’s one of those self effacing women who doesn’t want to make a fuss, doesn’t express an opinion, says she likes everything and everybody, and feels it’s a little sinful to be sitting down when you could be tidying things up or making cups of tea. So when she incautiously let fall one day that she liked Monte Carlo biscuits, I was right on it.

I got this recipe from the Sydney Morning Herald a few months ago. It’s a filled coconut biscuit, which I generally find too fiddly to bother with, but I have had miraculously bestowed upon me a second hand Kitchen Aid and everything is different now.

Cream together 190 grams of butter with 125 grams of brown sugar and a teaspoon of vanilla essence. Beat in an egg. Slowly mix in 75 grams of dessicated coconut, 250 grams of flour, two teaspoons of baking powder and half a teaspoon of bicarbonate of soda. I don’t have dessicated coconut, I have coconut flakes which I pulverise in a twenty year old electric coffee grinder. This is a very sticky, wet mixture, and I may try adding an extra 50 grams of flour next time. Place teaspoons of mixture on a baking paper lined tray and leave plenty of room for them to spread. Bake at 180 degrees for about ten minutes, you want them golden brown. Leave them to cool completely.

Cream together 75 grams of butter (Harmonie, not Pepe Saya, as it isn’t going to be cooked), 190 grams of icing sugar, two teaspoons of milk and half a teaspoon of vanilla essence. With the Kitchen Aid you don’t even need to sift the icing sugar, you just let it do its thing until the mix is all pale and creamy. No wrist action required.

Tip your cooled biscuits upside down. They’re fragile, and actually quite nice on their own. Expect to break some. Grab some jam, I’m using IXL plum jam because it’s easy to spread. Pair up your biscuits and spread the butter mix on one half and some jam on the other, then gently press them together. If you eat them on the day you make them, they’ll be crisp on the outside and soft in the middle. A few days later will see them quite soft, but still rather delicious. I actually prefer them aged. I always have some butter mix left over, because I don’t like to overdo the filling. I would suggest eating this with a spoon while supervising the kids in the pool.

I have seen my mother-in-law eat these, but I’m pretty sure I’ll never know if she prefers them to ones out of a packet. Perhaps I’m over thinking it. They’re just biscuits.

The Corn Chip Experiment

I’m starting to sound like the Big Bang Theory. I like a theme. I found myself in possession of a packet of Mission Corn Tortillas with no takers, so today I thought I’d see into what I could transform them.

It all started because the Horror from Outer Space won’t eat sandwiches. Sometimes he’ll condescend to eat a roll if it’s fresh from the bakery, but only with nothing on it. He’s been going to basketball camp this week with only two whole cucumbers and a pistachio friand to sustain him, so I’ve been trying to find a way to get some additional unsweetened carbohydrate into him. I thought I’d try tortillas. He liked them in San Diego.

I should have known, I really should. If it’s a form of bread and has a use by date six months in the future it’s going to taste weird. I didn’t blame him for rejecting it. But I couldn’t throw them out, so I thought I’d turn them into corn chips.

There’s a thing I do with Lebanese bread that I thought I’d adapt for the occasion, I believe I mentioned yesterday that I don’t deep fry. If you take a round of Lebanese bread, brush it with melted butter, sprinkle it liberally with freshly grated Parmesan cheese, chop it into chip shapes and bake it for five minutes you have a snack that is impossible to stop eating. These corn tortillas have a different texture to the flat breads, so I sprayed them with olive oil (you know, you can get it in an environmentally detrimental spray can) and tried three different toppings. Parmesan cheese, Cajun spice mix and plain salt.

The cheese ones didn’t crisp up. The other two did, but the plain salt ones get the kid vote. They quite liked the Cajun ones too, but they were a bit too bitey for them. The Horror is considering taking them to basketball camp tomorrow, but it isn’t a long term solution. The hunt continues.