Browsing Tag

nuts

Brown Butter and Hazelnut Chocolate Chunk Cookies

Brown Butter and Hazelnut Chocolate Chunk Cookies

I burn, I shiver; out of the sun, and into this shadow.” – Virginia Woolf, ‘The Waves’

It’s the little things that bring joy. Entanglements of flowers. Cookies wrapped in bows, shared or devoured alone. Details and thoughts that last for longer than just instantaneous pleasure. I’ve always managed to live between two extremes. Living in a catatonic state of violence or softness. And, it took me years to realise how to balance out both the light and dark aspects of my personality. My life was once withered, and now, it’s coated in roses. Kind of like these blooms. More precious the light than the all-consuming darkness. The shadows in these images, the shadows in myself, wear darkness so beautifully. Meant for me, and me alone. The suffocating entanglement of wild, so beautiful, so abandoned, so delicate. Choking everything that comes close. Strangulations of floral, ivy, vines and opalescent blossoms. Each strand, competing for breath. Intimately engulfed within each other. Both beauty and ugliness, light and darkness, existing in all aspects of life.

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Italian Orange Blossom and Almond Cake with Orange Curd, Mascarpone Swiss Meringue Buttercream and Salted Caramel

Italian Orange Blossom and Almond Cake with Orange Curd, Mascarpone Swiss Meringue Buttercream and Salted Caramel

But spring is mine. In the heat trapped between our cupped palms, I hold every spring on earth.” – Dulce Mariá Loynaz, from ‘Absolute Solitude: Selected Poems.’

The writer lives two lives. The first self, the living, the experience, the pure impulse and instinct. The second self, the creative, the slowed psychoanalysis, the agitation for heightened living, the poetic madness. Each fragment of identity, culminating into prose destined for written page. Dissolving into atmosphere, blossoming into illusion. And loving. Loving everything. The point of loving being pure, unadulterated ecstasy. The modern romantic infatuated with all that blooms, engulfed with literature, with song, with poetry, with people, with cities, with jazz. The many faces of light, darkness, agony and pain. An unwavering passion for life, and all its mysticism.

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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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Chocolate Hazelnut Cake with Gianduja Praline Swiss Meringue Buttercream

Chocolate Hazelnut Cake with Gianduja Praline Swiss Meringue ButtercreamChocolate Hazelnut Cake with Gianduja Praline Swiss Meringue Buttercream

I was a winged obsessive, my moonlit feathers were paper. I lived hardly at all among men and women; I spoke only to angels. How fortunate my days, how charged and meaningful the nights’ continuous silence and opacity.” – Louise Glück, from “Ancient Text”

This years birthday cake. Twenty-one! The truth, I don’t usually celebrate. Call it elitist or detached (or both), but rejoicing age, another year older, has never been something I yearned for. I blame my love for American Beauty on the sort-of self-deprecating ideals that stem. The kind of societal ideals that entail certain life’s milestones to be reached within the perimeters of a new age. A kind of pursuit in identity and self-obsession, that always set my warped line amongst the straight. A good cake, that’s the extent I’m willing to go.

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Chocolate Walnut Brioche Babka

Chocolate Walnut Brioche BabkaChocolate Walnut Brioche Babka

“How I wanted to be that sky – to hold every flight and fall at once.” – Ocean Vuong, from Night Sky with Exit Wounds

Some context, this post is currently being written from the onyx-lit sky on a red-eye flight, the passing moments becoming etched into memory of mind. Red eye, perhaps the only time I can use that word in all it’s euphemism and glory. I delicately fear flying. Not for all the ways you’d think. I can’t sit still. Ever. There’s too much to do. It’s in my fear of ticking time passing. It’s the feeling of becoming stagnate. It’s uncomfortable. It’s feelings and emotions all tied up in a single destination – New York

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Funfetti Marzipan Blondie Bites

Funfetti Marzipan Blondie BitesFunfetti Marzipan Blondie Bites

“And what is beauty? Terror.” – Donna Tartt, The Secret History

I have two things for you today. Some words on the 12.657541 hours (a tiny exaggeration) that I, and countless others spent trying to grease butter and brioche’s wheels to perfection. And the recipe for these Funfetti Marzipan Blondie Bites that helped console me when everything went askew.

It’s no secret that I don’t mix well with technology. Navigating plug-in’s, updates, servers, and all the tech paraphernalia that comes along with owning a website – is an indecipherable realm. I can’t code, I have no idea what a server is, and I couldn’t read a style sheet if my life depended on it. I’m sure I could learn – but my brain isn’t naturally inclined that way.  

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