hi old friends (and new)
it is I, back with a recipe that is actually almost exactly the same as this one but transformed–
My intention was to make something crazy. I was thinking along the lines of… an apple oat crisp and a pumpkin cinnamon bun having a baby, only the baby would not only be cute but also elegant and posh and be able to stand on its own two feet at a high tea.
I’d say I got halfway there. You can’t tell from these photos but figuring out how to arrange the apple slices in an aesthetically pleasing way was actually such a dilemma. I felt very discombobulated, so I gave up and placed the slices around in a circle (how boring) but somehow it ended up looking like a rose (elegant!!). Then I couldn’t bear to cover that with an apple crisp topping around the edges, like I initially planned out in my head.
So no, I guess the apple oat crisp pumpkin cinnamon bun baby will have to be born another day.
Baking this bread, and these photos, will forever be associated with good memories. Why? It was a special, special day.
I had started the bread off, proofing my yeast. But it was 10 minutes until 10:00 am, which was when the COLDPLAY TICKET PRESALE opened up, and whenever it’s that kind of environment (think course registration) I end up not being able to do anything but sit around and twiddle my thumbs and click refresh. It’s the anticipation, okay. Let me have my fun.
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Okay, not going to lie, I was hoping I’d end 2015 with a bang or at least make some celebratory Christmassy fancy holiday chestnut buche de noel (I even have the heavy cream sitting in my fridge), but instead I present you guys with some more boring muffins, my specialty, haha……..
I do have a good reason though, I have a special friend whom I met briefly while interning/volunteering last summer, and even though we traveled together for two or three days, we really connected well and life has a funny way of bringing people back together again. Anyway, she stopped by Vancouver after her exchange over in New Brunswick (lol) was finished, and it’s been a really action packed week, as it’s got to be when you’re trying to show someone the highlights of your home city.
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These are really good. Shockingly good. Like, why-have-I-not-waffled-everything-in-sight-yet good.
I don’t have much to say about them, other than you should make them, and eat them 0.000243 seconds fresh out of the waffle iron.
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HIRING: hand model. must be able to hold things. hot things and cold things. light things and heavy things. multiple things or one thing. must have not-so-pretty, wise-looking hands with character, maybe some protruding veins to symbolize life. must have hands that can tell stories without words. hands must be chiral. short nails are a must because long nails = the chalkboard noise.
BENEFITS: some hand lotion and maybe nail clippers.
What I realize is missing from my photos is some sort of presence of life. Shots of people tearing apart bread, rolling up the dough while basked in the dim evening shadows. The in-the-process-moody photos. The sort of photos that grip you with the lighting and mood, that stir up some memories of childhood or family, that conjure up aromas and tastes in your mind. You know, even if it’s something as simple as muffins on a cooling rack and one arm grabbing one, another unwrapping one.
It sounds weird talking about hands as separate entities. They very well could be. Continue reading →
I feel awfully behind when I post a pumpkin recipe in late December. By now, it’s been long forgotten, replaced by peppermint, gingerbread and eggnog flavours. But I can have pumpkin spice flavoured things all year long.
I heavily favour recipes that make use of fruit/vegetable purees, because I love the moisture it adds, in addition whatever nutritional content is left after baking. And it makes it qualify as breakfast food. Ahem. Banana, apple sauce, pineapple pulp, date paste, carrot, zucchini, avocado, it’s all brilliant.
I was lured by Averie’s
promise of the best pumpkin cinnamon rolls. As much as I love cinnamon rolls, there’s a certain amount of guilt I associate with biting into a warm, ooey gooey, buttery, sweet bun that makes it less enjoyable. Same goes for brownies. And so I was very light-handed with the sugar, resulting in a much less guilt-ridden treat.