Blueberry Almond Buns

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More blueberry recipes coming your way as we sadly bid farewell to the last of this season’s fruit. But in actuality, not really, since we can freeze them, immortalizing its peak summer ripeness. In other news, mention of “pumpkin spice” has already started, which is not okay in my book. I guess it should be, seeing as it’ll be September in a mere few days… but summer is my favourite season, which makes fall my least favourite by default. Fall is the Mondays of seasons. The back-to-school season.

I’ve been hiking loads and baking loads, so nothing new happening around here. Except these multigrain buns, of course…

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Raspberry Financiers

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I don’t know where the time went, but July had been a complete blur, and now we’re almost halfway through August…

I finished Masterchef Australia at my own pace about a week ago, and man, I cried during that finale. I don’t usually cry when I watch things, so it was really good, okay?! Especially after binge-watching the entire season and bonding with the contestants.

The Australian version of Masterchef is by far my favourite out of the ones I’ve watched (ie. compared to American or Canadian). I find that they don’t try to create tension or drama between the contestants, but instead put the drama into the challenges they’ve created, or the complexity of the food, or the chef they have to cook against. It’s just very food focused, and the judges (George Calombaris, Matt Preston and Gary Mehigan) are absolutely keen on helping the contestants improve week after week. And the contestants themselves develop amazing friendships and there’s never any spiteful comments directed to each other; it’s all very positive. There are also some heavy-hitters like Marco Pierre White and Heston Blumenthal who make guest appearances and push them a little farther.

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Hazelnut Berry Coffeecake

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Warning: long post mostly of me rambling about instagram and coffeecake and what turned into a mini critique of revolver, (not that I’m qualified of giving any out)– please scroll to the bottom if you’re just looking for the recipe & recipe notes! 

Let’s face it– eating will never be the same as it was before social media. On one hand I welcome it– it’s allowed us to connect with chefs and bakers, and take a “behind-the-scenes” look at the process of creating. Viewing photos on Instagram, for me, is the closest I can get to being there without actually going. We can menu browse before we even step foot in the restaurant– we may feign surprise or pretend to flip through the menu, but let’s face it– us serious diners have already read through every single line, and have already curated the perfect meal. Hardly anything is a surprise anymore, when we’re free to browse through reviews and photos on yelp or urbanspoon/zomato. On the other hand, it’s easy to fall into the trap of paying more attention to our devices than being fully in the present, using all our senses to appreciate our food.

I remember going to camp a long time ago, and being inspired by one of our camp counselors (total nature lover, once sat in a forest for 24 hours– overall awesome person), who ate breakfast outside everyday– no phones, just him, the food, and the environment.

Even though that image sort of stayed with me, I’d say I’m about the complete opposite of that and I eat breakfast while scrolling through my feed. (#sorrynotsorry?) It’s one of my main sources of inspiration for recipes, styling, etc. as well as new food places to try!   Continue reading →

Raspberry Almond Cake

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I work as a pharmacy assistant. It’s not the *most* dynamic sort of job, but I do get to interact with a wonderfully diverse group of people. Today I was ringing up a lady dressed in varying shades of pink– from her top, to her jacket, to her nails, to her jewelry– very spring-appropriate, I thought. (I silently applauded her, because pink is my favourite colour and has been since I was old enough to understand what a favourite colour meant). She kept her gaze fixed on me, even after she had inserted her card into the machine. Her fingers hovered over the keypad as she looked at me. Finally, she blurted: “but how can you be a pharmacy assistant when you’re like, grade three??”

I smile politely and told her I just finished my first year of pharmacy school. She nodded and said, as if to convince herself, “well yes, of course I wasn’t being serious, I know you can’t be working here if you were really in grade three…”

I somehow felt apologetic and tried to assure her lightly, “I know I look young”.

She just looked at me, her fingers still hovering over the pinpad.

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Frangipane stuffed Pineapple Bookies

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I’ll be running my first half-marathon TOMORROW (cue heavy gasping), and my superbly disciplined, nonexistent training regimen has left me *really* prepared. Actually, I’m pretty sure I developed shin splints from chronic never-stretching after running long distances, and my legs are getting payback at me, big time. I’ve also been preparing by eating really nutritious, healthy food, as evidenced by these buns (sigh). I should know better. So right now my body is nowhere near where I’d like it to be for Sunday, but I will sure as heck give it my best.

I’m counting on that marathon magic and adrenaline of having a zillion runners next to you. That helps too. Continue reading →