It has often been said that artists are their own worst critics. This is a statement, of which I definitely am inclined to agree. I hold myself to such an impossible perfectionist standard with this blog, demanding only the best and most creative recipes, writing and photography from myself always. ( I would probably go so far as to say that three quarters of my creations do not even make it onto the site, even the ones I am most proud of or the ones that truly tasted the best!).
I’m off for an impromptu overseas trip this week. I plan to relax and relish in the awe of new surrounds, sights and experiences. In the spirit of new experiences and as I travel, I have lined up a guest post from one of my favourite bloggers.
Today’s guest post is brought to you by the fabulous Aimee of Twigg Studios. I stumbled upon Aimee’s blog, soon after starting my own. Her french inspired treats; in particular, all her creatively flavoured macarons and decadent cakes drew me in – validating our equal love for all things french and sweet.
I always like to have a daily treat available in the evening – after a long day it’s good to have something decadent as a nice reward. Citrus meringue tarts have forever been a favourite of mine. In particular home-made citrus meringue tarts, as they are rich and delicious without being too sickly sweet, as patisserie bought tarts often can be.
I spent the majority of this week doing a whole heap of nothing. I made everyday trips to the grocery store (I’ve quite liked buying my ingredients based on daily whim lately), visited the movies twice (I cannot fathom getting through this awards season without having viewed all the potential winners), watched several inspiring crime documentaries, read books, drank tea on my couch and finally got back into my French lessons.
Often the process of cooking, adds to the pleasure of eating. And I think that these Stone Fruit Brioche Tartlets are case in point. For this recipe, I spent time at the farmers market, hand-picking my ingredients fresh from baskets.
Sadly, I never have had the satisfaction of picking produce that I worked for, nurtured or hand-reared from the earth. Food of my own, grown by my own hands. Nor too, have I had the luxury to live on my own countryside property, where wild berries poke seductively out of bushes or where succulent stone fruits hang loosely from branches.