Opera and Doughnuts

Last evening, I made apple cider doughnuts (Recipe here) for the boys to take with to Film Streams for the Metropolitan Opera Simulcast today. Outside food is permitted, which does help when you have a child with food allergies. My husband was kind enough to volunteer as chaperone, leaving me the luxury of sleeping in this morning. Just before the opera was to begin, my phone rang.

"Uh, did you know this is a five hour opera?"
"Well (stalling) I think there's a couple of intermissions..."
"You said this was a shorter opera."
"It is...for Wagner."

Good thing I made those doughnuts. I'll make sure to have a nice dinner ready when they get home (spaetzel, anyone?).

The recipe by the way, was excellent. The addition of wholemeal flour gives them a beautiful colour and nuttiness. For readers outside of the US, the "Cider" used here is not the alcoholic sort, but what most of the world calls, "Cloudy apple juice", "Fresh", or "Pressed." I did not use the glaze in the recipe, but tossed them in a paper sack with cinnamon sugar. The recipe made twenty doughnuts and holes, half of which I froze in small packets to be re-heated on weekend mornings. I also used fresh oil from a new bottle which was extravagant, but worth it. I make doughnuts about once every three or four years, so why not make them as nice as possible? As a bonus, the smell didn't linger in the house next morning.