No doubt about it – this is my signature pastry. I baked it sooooo… many times both for festive and everyday occasions, so by now I am quite fast when forming the little crescents. It is a traditional sweet pastry in many European nations made with a light yeasted dough and ground walnuts or ground poppy seeds as rich filling. I like how they are not uniform in size – at least not in the way how I make them – and also how some might have a little bit more filling than the others. It is a little bit […]
It started with the pinks and yellows, followed by the whites, blues, and some reds. The colors in our garden and in the neighborhood say everyday – spring is here.
Recently I’ve been thinking a lot about how to make the most out of my days. Realizing that everything we go through in our lives lead us to the priceless moments of living, we should focus on not missing them. And we shouldn’t make our lives complicated.
For a simple soufflé-like pancake that could be served with cinnamon or vanilla sugar, yogurt, fresh fruit or compote of your choice, both for breakfast or as dessert, this recipe is simple, easy to make, and quite versatile.
White snowdrops and purple hellebore from its shady location in our garden nodding to the incoming spring. Bright clumps of silky crocuses joining in the welcome.
“As human beings, our greatness lies not so much in being able to remake the world […] as in being able to remake ourselves.” — Mahatma Gandhi
You can say good bye to boring oatmeal, if you cook it with a little twist. I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013. Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.
Today, my parents would have celebrated their 60th anniversary. Today, my mother would have been 79 years old. I miss both of them.
“A number of porcupines huddled together for warmth on a cold day in winter; but, as they began to prick one another with their quills, they were obliged to disperse. However the cold drove them together again, when just the same thing happened.
Saffron is not the cheapest spice, but you need only a few threads, and it will give a beautiful yellow color to the cooked rice; so it’s worth it to give it a try.
When it comes to baking, my first thought is to usually use walnuts, because I love them so much. For me, I think they rank even higher than chocolate.
There were no fanfares, no fireworks, not even cakes. But it was a celebration. It actually all started on Friday, a day earlier, waking up to snow. We had an unexpected snow day – a leisurely day of reading, relaxing, and eating too many cookies.