persimmon, pistachio & mascarpone danishes

persimmon pistachio danishespersimmon pistachio mascarpone danish

Lately, my reading list has been dominated by non-fiction – Eating Right in America by Charlotte Biltekoff Maynard, Unsetting Canada by Arthur Manuel, and Superior: The Return of Race Science by Angela Saini to name a few. This list rarely gets shorter; half of them have are annotated with what page I’ve left off on, started but never finished. I read a bit and get distracted, or life gets in the way as it always does (or as I always let it) and then they’re due back at the library so I have to return them and place another hold…

They are all books I very much want to read, but I suppose what I’ve actually been craving is fiction! Immersive fiction! Thorough engrossment with no cracks in concentration for life (i.e. news articles and texts and instagram and oh yeah – responsibilities) to get in the way. Or rather, more so than fiction specifically, it’s character-driven stories.

My most recent complete read was one of those books you sit down and find yourself devouring as smoothly as a croissant or a slice of cake (like – they’re there in front of you and then somehow they’re gone), the memoir We Have Always Been Here by Samra Habib.

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some cookies, for the next time i read a book

oatmeal cookiesSAM_6074SAM_6098Oatmeal cookies, in all their lumpy nooks-and-cragginess make me think of old libraries and crowded bookshelves (I have some screencaps of my favourite book-ish scenes for you below). It’s an odd association, but they seem to be the right cookie for reading dusty hardcovers or thick block-ish softcovers.

As I’ve rambled about before, I hardly read anymore. So while I think these cookies are best with a novel, odds are that I’ll usually settle for a textbook. This summer I’m hoping to do some reading and overall it hasn’t been a bad year.

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pear, fennel and rosemary cake: a learning experience

So it’s been a few months. What has happened in between is summarized quite well by this cake: not much, and not much super delicious either. Though, while an underwhelming cake, this was a fairly productive learning experience.

There is a tendency for me to lean towards the richer and heavier cakes. I’ve internalized a caricature of genoise and biscuits as dry and tough, and consequently have also developed a slight prejudice against all butter-less cakes (though with a notable exception).

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