There are obvious reasons I get excited about flying back home. Family. Friends. Sunshine. Nature. Fresh air.
Friday, July 29, 2011
Sunday, July 24, 2011
I fell in love with this cake for the first time two years ago, without even having tasted it. You see, I fell in love with its picture on Lottie and Doof. And the accompanying text by Tim didn't hurt either: he claimed that this was his favorite cake, a cake he only makes for himself and never wants to share. I bookmarked the recipe with the intensions of making it immediately.
Tuesday, July 19, 2011
Sometimes I'm kind of ridiculous.
I'll get so fixated on a dish - because I saw a recipe, a photo or read a description - that I will not sit still until said dish is in my stomach, regardless of what it takes.
Case in point: the other day I was reading one of Molly's earlier blog posts on Orangette, in which she wrote about her lovely summer lunch: thick slices of heirloom tomatoes on toasted, sprouted wheat bread with a slathering of mayo, salt and pepper - "so drippy, so delicious. I was almost reduced to slurping". Her description managed to paint such a mouth-watering picture in my mind that a tomato sandwich was all I could think about ever since. A drippy, juicy, slurpy, totally fresh and seasonal tomato sandwich.
Wednesday, July 13, 2011
I hear there are places in this world where it's hot right now. Like I don't want to move hot. Like let me just splash water on my face...forever hot. Like I never want to turn on that oven again hot. And while I'm sitting here in a sweater, typing these words, let me just say: I feel your pain. I barely survived the last few unbearably hot summers back at home. And, therefore, in the spirit of 'not a lot of moving' and definitely 'no oven knob turning', I made these ice pops.
Sunday, July 10, 2011
Before I start talking about these cookies, let me just say, I am not a cookie person. I choose cake over cookies any day, I never buy cookies, and I really don't enjoy making them.* With cakes, once the batter is finished, you pour it into a pan and your job is basically done. With cookies, once you have prepared the batter the real work starts. The rolling of the dough, the shaping and forming, the re-rolling of the dough that wasn't used, the re-shaping and re-forming. (And no matter how much effort I put into it all, all my cookies always have different shapes and sizes, and are never particularly pretty.) And then I have to bake them in batches, because they never all fit onto one tray and so I'm always constantly waiting by the oven, and..
Thursday, July 7, 2011
Confession 1. When a recipe doesn't work out, I blame the recipe. It's quite easy to do, as the author of the recipe is never around to protest, and it makes me feel better as well. Obviously, I tell myself, the recipe was screwed up, not my cooking skills. And normally, once a recipe has failed me I don't go back to it. In a world where there are a million recipes I want to try, I don't really feel like giving recipes that didn't pan out a second chance. Normally.
Monday, July 4, 2011
I realize I haven't dedicated much (more specifically - any) time on this site to solving my quest for the perfect blueberry muffin. And seeing as that is one of my top priorities here, I need to right that immediately. Especially since I spotted the first English blueberries the other day.
Friday, July 1, 2011
The background story to this dish?
"Are you home for dinner?"
"Yep - can you please make something healthy?"
"Anything in particular?" (don't say salad, don't say salad, don't say salad)