Dark Chocolate Merveilleux with Honey and Lavender

Dark Chocolate Merveilleux with Honey and Lavender

“When I woke, the morning light was just slipping in front of the stars and I was covered in blossoms.” – Mary Olive, from Blue Iris

There’s always been a deep desire within my soul to run. I feel it in every fibre, every atom, every crevice and fleshed crack. To escape to unknown possibility, without destination or desolate end. Where the air remains warm, slow and unhurried.  To wander in a kind of nomadic existence, tethering on the side of both light and dark, fleeing to some kind of self-induced euphoria. Where she grows in radiance, impenetrable desire and luminous ecstasy, wearing her bona fide sins like stars that illuminate the endless night.

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Brown Butter Rye Crêpes with Whipped Chestnut Créme

Brown Butter Rye Crêpes With Whipped Chestnut CrémeBrown Butter Rye Crêpes With Whipped Chestnut Créme

“This jasmine in the July night is a song for two strangers who meet on a street leading nowhere. Who am I after your two almond eyes? the male stranger asks. Who am I after your exile in me? the female stranger asks. Well then, let us not stir the salt of ancient seas in a remembering body. She was re-creating his warm flesh, and he, hers.” – Mahmoud Darwish, “Night That Overflows My Body.”

Straight up, Happy New Year! I’m here with a new recipe for Brown Butter Rye Crêpes with Whipped Chesnut Créme and mixed musings on meaning, intentions and fresh starts. So much occurred this year past, none the least of which was able to be foreseen – pure and achingly beautiful in life’s manifold unreliability and without fail uncharted timeline. And that’s the perfect part. Being able to live a life that’s in constant contention with the everyday.

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Brioche Doughnuts with Matcha White Chocolate Glaze

Brioche Doughnuts with Matcha White Chocolate GlazeBrioche Doughnuts with Matcha White Chocolate Glaze

December. This heart full of tears and of night.” – Albert Camus, Notebooks.

The tree is up. The balsam branches wildly twinkled with warm lights, hints of gild. There’s tapered candles, and wood, woven stockings hung on brass animal-esque ornaments. I could go on and on, but I won’t. It’s become hard to embrace the Christmas season. Not, because I don’t love it…I do, trust me, I do. It’s more that, lately, I’ve been feeling like there’s something missing, something I’m so desperately desiring to experience.

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Pink Champagne, White Chocolate and Rose Layer Cake

Pink Champagne, White Chocolate and Rose Layer CakePink Champagne, White Chocolate and Rose Layer Cake

There are stars in your dark side, brighter than the sun.” – Andrea Gibson.

Layer cakes are happening more than usual in my kitchen. It’s to be expected though, willingly or not, the holiday season of extravagance – is upon us. It’s an occasion deserving of cake, a sparkling Pink Champagne Layer Cake made even more decadent by the addition of White Chocolate and Rose. It’s so perfect for a celebration. 

What’s strange is that champagne has never been my celebratory drink of choice. Perhaps it’s because I’ve always shunned any kind of forlorn tradition that deemed what I should be, do…drink. It’s definitely part of my subconscious superiority (or subjective inferiority) complex that seems to permeate through everything I do. It’s a precipice, and I’m slowly working on it. It will forever be xo café patrón that I turn too to make my heart sing. But champagne in baked goods? It’s something extra. I’m hooked, completely and utterly. 

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Dark Chocolate, Raspberry and Nougat Ice Cream

Dark Chocolate, Raspberry and Nougat Ice CreamDark Chocolate, Raspberry and Nougat Ice Cream

I could be healed by the sheer courage of continuing to live. I could heal myself” – Anaïs Nin, Henry and June

I didn’t anticipate a lot of things about the life I’m living now. I didn’t anticipate how I could turn something I love doing into a quotidian lifestyle. I didn’t anticipate all the experiences had, memories created and the people met along the way. And I sure didn’t anticipate how I could travel doing what I love, often. 

The past month saw me travelling to New York, to the Middle East, then to Sydney. All-in-all, over a month away from home. The next few months will see me going abroad again too, back to America and then to Europe. It’s becoming a regular pattern, being away for extended periods of time. And even when I am ‘home’, it’s far from me.

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Matcha, White Chocolate and Pear Muffins with Almond Streusel

Matcha, White Chocolate and Pear Muffins with Almond StreuselMatcha, White Chocolate and Pear Muffins with Almond Streusel

“Gone, gone again is Summer the lovely.” – Edna St. Vincent Millay, from Collected Poems; Song.

It’s Spring, flirting with heavy elements of Summer and few of Winter. Some days hot, some cool. Never an in-between. I’ve always thought that Spring was a rather fickle season. It’s the hardest change to observe. I can pick the indescribable scent of summer, the heat, the smell of the  ocean – the days long. It feels like sunshine, the world pulsating and alive. I can feel the crisp breeze of autumn, the fall and rustle of leaves, life beginning to turn towards hibernation. And I definitely can feel the bitter chill of winter, stagnation and first frost. The night looming with every passing moment.

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