Healthy Afternoon Snack
Greek Yogurt topped with boiled Wheat, mixed Nuts, Pomegranate, Sesame,Mint, & Honey!
Cherry Tomatoes & a Honey Roasted Vegetable TART.. Topped with an EGG
Sister Love- Early Breakfast.
Sweat n Sour Apricot and Lemon Jam
Rye, Corn, & Honey Bread
Yogurt, Nuts, Dried Fruits, &Honey Trifle
June 20th. Lemon, Lavender, Ricotta, & Goat’s Cheese Tart.
OK, here is the deal. I am still a student; therefore I don’t have much money in my pocket. Thus, I am renting an “eeeh” apartment in the heart of the city for a whole bunch of dollars.
Today, which is of course another rainy day, I decided to bake a vanilla soufflé. Why…why?? Can somebody let me know why did I make such a stupid decision?
I started by scaling accurately all of my ingredients. I went through my notes to refresh my memory and I began the process. For those of you, who are not very familiar with soufflé baking, making a soufflé is definitely NOT the easiest procedure. There are a number of steps you should follow and carefully monitor.
The important thing you have to remember is that a standard soufflé requires 3 elements; a base, the preferred flavoring ingredients, and egg whites. As you can imagine you have to make sure you nailed each element in order for the final product to be perfect. However, the most challenging part in soufflé baking doesn’t involve any of the above steps, rather is directly related to the actual baking process. And imagine what one needs for mastering this step? Eeem.. Let me guess.. An oven that doesn’t suck, maybe?? Now guess what I don’t have in this beautiful apartment, which except from my roommate, I also share with hungry mice and evil bedbugs. All right, bedbugs are taken care of and mice haven’t paid us a visit lately. But this stupid oven is still there; giving me this malicious smile of victory every time I try to bake something.
Having at the back of my mind that I have to deal with this oven I decided to try baking the soufflé. The end product? A grand fiasco, where the bottom and upper part of the soufflé was burned and the middle part was raw.. Sounds ideal for a seared steak, but disastrous for a delicate dessert. Of course with no structure to hold its shape, by the time I removed the soufflé from the oven, it collapsed in less than a minute. Along with the soufflé my baking mood also sank from cloud number 9 all the way down to disappointment.
Moral of the story: Student apartments in Boston aren’t worth their money at all!! Other than that, I learned a number of tricks and I am ready to utilize on my next oven battle.
Today I set out to meet with a friend at my favorite coffee shop in Boston. As soon as I opened the door and I stepped out I regretted the moment I decided to leave home. Thank you Boston for being rainy and humid as hell and making my already lion looking hair look even better. Anyway.. After a lovely train ride, I finally reached my destination. Thank god, this time, we didn’t have to wait to be seated. As always I quickly order my hazelnut latte and rushed towards an empty table in case somebody else “stole” my mentally claimed spot. While I was talking with my friend about doctors, diseases, and the health care system I caught with the corner of eye a young child taking a bite out of a fruit tart. Needless to say that the first thought that came into my mind was to violently grab this finely glazed tart out of this child’s hands and eat it all on my own. Noo.. I didn’t even come to my mind to buy another one.
When I got back home all I could think about was fruit tarts.. Fruits tarts with all kind of fruits- strawberries, blueberries, raspberries, apricots, kiwi… Therefore, I decided to take action and make a homemade fruit tart. I knew that it is easy to prepare so I took I quick glance at my school notes, I checked if I have all of my ingredients, and finally I started baking. An hour and half later I had already devoured the first mini tart and I was wondering If I should attack the second one.. I have to admit though.. Although the tart was absolutely delicious.. Eating it was not even closely as satisfying as the thought of stealing this young boy’s tart and eating it in front of his confused eyes…
A friend of mine suggested to me the other day to start a blog. She thought that the adventures I encounter during cooking would make a great storyline. Of course you would now wonder why? To tell you the truth, I have no clue. But since I always wanted to start a “perfect little blog” -which would be devoted wholly and solely to pastries - I decided to give it a try and challenge my luck. I already challenge my patience, everyday, by making pastries in a professional kitchen so its time for me to start whining about it. No, seriously now.. I do spend 5 hours a day learning and prepping deserts since I attend a baking and pastry certificate program. Great!!! I get to eat sugar on a daily basis.. oooh.. I also get to bring home at least a dozen of different pastries. Imagine how happy my roommate is, who tried to start a diet these last few weeks. Other than my roommate’s and my epic failure to control our appetite, my pastries seem to be very popular among our friends, who keep asking for more. And after they have tried one of each bombard me with a million questions. You know.. Bringing home everyday all kind of sweet temptations somehow makes you wonder about the “behind the scenes” story. What’s hidden behind the pretty appearance and sweet taste of a chocolate croissant or a lemon meringue pie? Why does this stupid éclair taste so good that it makes me want to devour the other 17 in this box? Eeew! This cheesecake tastes like s**t! And somewhere along these lines is where my own little blog tale begins.