What this blog is, really, is a series of love letters about the people in my life, and sometimes to vegetables. There’s even one love poem, about speculoos. It’s never truer than with cakes, and a round cake on here is almost always a food-based emotional outpouring, because I’ll only make a big, proper dessert, big enough that it could almost be a weapon, for someone I really care about*.
This one was for the work wife.
It’s weird, the intensity of the relationships you form at work, with people you see more than your housemates and family. The ones that are right there when things go wrong, and bring snacks to remedy it, and the ones that make you cry with hysterical laughter. Read More
There are very few things about modern cookery that actually make me sad. For my dad, the great tragedy is chilli being added to everything – chilli ketchup, chilli chocolate…other things. Some might be disappointed by the rise of burgers, or perhaps by how their native or favourite cuisine has been bastardised as its slipped into the mainstream, like Mexican food expert Diane Kennedy is.
I’m just sad that if you google macaroon, you get pages and pages of macarons, with not a shred of coconut in sight. Instead of golden, moist treats, it’s all smooth domed meringue, glued together with ganache or curd. The humble coconut macaroon has been usurped by the finicky French macaron. Read More
“You like baking, right? Do you accept cake commissions? She said you’re really good at cookery.”
Flattery may get you everywhere, but it doesn’t make receiving a message like that from your friend’s dad any easier.
“Chocolate. Would you like a challenge?”
Eek. Only a little hesitance. “What are your ideas?”
“Popping candy and jelly pieces. Is that possible?”
“Like the Marvellous Creations?”
Obviously I had to say yes, despite the unshakable feeling that it would all go horribly wrong, based on past experience. Not because I can’t bake, but because I only ever seem to fluff it when it’s important.
Move over, all other variations, for I have found the most warming, accidentally-boozy, rich hot chocolate out there. Even if you make it with low-calorie drinking chocolate, we’re talking thick, dark, and creamy. This is serious business. Meet caramel spiced rum hot chocolate.
inally, finally, it’s Feeding Month. For 31-ish days, it seems perfectly reasonable to bounce from caffeine high to sugar high to booze.
I for one am full in the throes of festive eating – the table between my colleague and I is now mostly orange citrus fruits and shortbread.
Four years on since my last Christmas in retail, I’m not sure I can say, “Well, Christmas starts in October for me!” these days, but it can start now. I’ve bought wintery candles, and started writing party food lists, and decided to put the tree up when my flatmates were out, because that is the most boring bit. The moment when you drop the box and scoot back in case of spiders; the trying to work out how the hell the base goes together. The lengthy task of separating out branches.
But with that done, it’s all fairy lights and glitter from here. And a lil too much food, of course. Read More