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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Passionfruit Green Tea Custard

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That’s green tea? It looks a little like…

Don’t say it. Don’tsayit. 

If you google image ‘green tea’ or ‘matcha’ desserts, you’re welcomed with a vibrant shade of green that can only be described as a matcha shade of green. You just know it when you see it. I don’t know why, but today, that shade of green has just eluded my custard completely. Instead it’s more of a… kale-smoothie green. A pea-puree green. Even Adobe Lightroom couldn’t save me.

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Truthfully, green tea has always been low on my radar of flavours. I’m an earl gray fan. Chai. Flavours that can’t be ignored. Green tea just fades into the background all too often, and I fail to appreciate its subtleness. Actually, half the time I think I’m tasting vanilla– I was utterly confused the first time I tasted a green tea frap.  Continue reading →

Black Sesame Layered Banana Bread

I make an embarrassingly large amount of banana bread. Every time those bananas ripen, banana bread comes out of the oven that night. My body is probably 90% banana bread. To be fair, banana-anything is quite forgiving and it’s quite easy to make a healthy baked loaf from it. So that it’s breakfast-friendly.

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Fig Blueberry Crisp

It’s funny how tastes can change. I remember when I was younger and my dad was making us sandwiches for lunch, my choice of spread was Cheez Wiz (I know. I’m cringing too), while my brother’s was peanut butter. And I remember how sometimes for breakfast, my dad would make savory things– noodle soups, cheese-topped tomato macaroni– and I would gladly eat it.

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