Turmeric Bun with Raisin Paste is a good way to begin a full month filled with celebrations and progress. September makes a massive transitional month for me. There are so many good things happening this month. My intention is to go into this month, fully present and ready to embrace all that is happening.Continue Reading “Turmeric Bun With Raisin Paste”
I can’t remember when I first made an olive oil cake. It was probably sometimes in the past few years of living in Boston. I do know that I keep reaching for it. Now, I have made myself an Upside Down Peach Olive Oil Cake. What a mouthful?!Continue Reading “Peach Week: Upside Down Peach Olive Oil Cake”
I hate food waste. I hate food waste so much that I create recipes to reduce my food waste. And from that adventure, in a long roundabout way, this Peach Rhubarb Jam bar was born.Continue Reading “Peach Week: Peach Rhubarb Jam Bar”
As with all things food with me, I was minding my business. Then the New York Times posted the most amazing picture of their peach focaccia. And I fell in love and I just had to have it. Not only did I have to have it, but I also had to make all things peach. So I spent my days in the kitchen cooking and my nights on the ‘net researching. Before I knew, Peach Week was born! Yes, it is Peach Week!!Continue Reading “Peach Week: Peach Focaccia”
Sometime last year, I started a relationship with a new nut. I have known hazelnuts for a while. But in the last year, our relationship deepened. And now, I am blending hazelnuts into flour in my newish food processor. Then I am making Chocolate Hazelnut cake with mascarpone cheese frosting and fresh berries. Yes, that relationship escalated. But this chocolate hazelnut cake is such a thing of beauty.Continue Reading “Chocolate Hazelnut Cake”
Yesterday, I went grocery shopping with Bee, the mother of my godson. And she said she had to buy Nigerian bread. So, even though we had nothing to buy at the African food store, two adult women and an almost two-year-old toddler drove to there. After so much effort, the bread was out of stock. Maybe we should have spent the time making Hokkaido milk bread instead.Continue Reading “Hokkaido Milk Bread”
Not to harp on about food waste, but I feel like this is my year of being resourceful. After I made the Chocolate and Grapefruit Challah from Breaking Breads, I had some leftover grapefruit confit. I decided to carry on the chocolate and grapefruit theme by creating a biscotti that featured both elements. This Chocolate and Grapefruit B
I have decided to maximize my resources in 2019. My shift in attitude has meant a new perspective of shopping. I am trying not to buy everything brand new. The thrift store has become one of my favorite places. After looking at all the books I own, physically and digitally, I knew it was time to use the library services. I still buy books but sometimes I borrow. Borrowing books is particularly easy because I realized I could use my library card for ebooks. I recently acquired the book, Breaking Breads by Uri Scheft from Hoopla, a digital lending service. From the book, I made this Chocolate and Grapefruit Confit Challah.CONTINUE
I wasn’t going to put up a post today. It is clear to me that I have reached that stage in my blogging journey where I feel like quitting. That stage where it seems all my flaws become apparent. It is the stage where I compare myself to everyone else and somehow manage to lose every round. Then I stopped and challenged myself to talk about something I am good at. That thing is apparent when you see this chocolatey blood orange curd tart.
My one thing that I choose to hold on to today is that I know how to read and transform recipes. I am the queen of using one idea and turning out a million and one things. A few days ago, I shared a parfait that featured a blood orange curd, a creamy yogurt layer and homemade granola. While making that recipe, I remembered that I once made my sister a jam and yogurt tart. Then I decided to make it again with the blood orange curd.
The crust on this tart is from Pretty Simple Sweet. When I was building this chocolatey blood orange curd tart in my head, I knew that I had to find a super easy crust recipe. This one from Pretty Simple Sweet delivered. The only amendment I made to the recipe was to replace some of the flour with dark chocolate powder. Everything else stayed the same.
Food is one of my most important creative outlets. It is one arena in my life where I feel confident. Sometimes I find my relationship with food strange. On one hand, I have a history of disordered eating. On the other hand, I have loved cookings since I was a child. The one thing I have learned from examining my relationship is that the joy I derive from cooking is often the power that allows me to focus on building healthy eating habits.
When I am able to play with my food, I am happy. I am happy when I realize that I have new skills and knowledge about food. By writing this post today, I choose to honor my creative relationship with food.