Generally I am slow at posting what I make (average delay of a couple months to a year). This is no exception: rhubarb season has passed, but I’ll slip this in anyways… and there may be more rhubarb recipes coming even later!Continue reading
Certainly advocates are not a monolith, but some of the key advocacy organizations leading the current movement such as Black Lives Matter TO, have not recommended body cameras as a measure to reduce police violence. On the other hand, body cameras seem to be a popular proposal by governments, and a frequent recommendation in police service use of force reviews I’ve read. As I’ve explained before, I think it is best to follow the lead of advocates.
A recent discussion I had about body cameras has prompted me to write up my impressions on the debate in order to formalize my thoughts for any future discussions. In sum, I would characterize body cameras 1) a reform with a small potential benefit likely outweighed by a large cost, and 2) furthermore a measure that maintains/increases the scope of policing, which is the opposite of what the defund movement is pushing for.Continue reading
I have lamented before that roll cakes really ought to have some colour contrast between the cake and the filling – because otherwise, what’s the point of going through the trouble of rolling them up together?
This cake is about as contrasting as you can get – shades of complementary colours juxtaposed against each other (also a muted version of the colour palette of Coraline’s room – in the book). The cake is tinted an earthy green from plenty of pureed mint, and filled with a pink strawberry mousse.Continue reading
It didn’t feel all that long ago that the blog had hit the five year mark. Now apparently it’s six!
Last year I effusively pledged my undying love for baking. Previous years, in awe that my blog was somehow still around, I expounded on all that I had learned (blog-wise, that is) and constructed ambitious plans for the future (blog-wise as well, that is). But having crossed the five year mark last year, I think I’ve reached the age at which individual years no longer feel as significant. It’s a rather comfortable state to be in, actually.
At this point, blogging has taken on a routine and easy familiarity. While I may not always have time in my life for the recipe testing/photographing/editing/writing that goes into it, by now I’ve learned (after a number of nearly year-long casual hiatuses) that that’s fine. While sometimes not much may change here, it’s hardly going anywhere. (And I still have 70+ drafts lolling about in various stages of completion so there’s usually some content I can dredge up even when I don’t have time for baking).Continue reading
This ice cream has a bit of a peanut butter and jelly vibe – though without tasting too much like peanut butter as I am not much of a peanut butter-person. Brown sugar and kinako (toasted soybean powder) flavours a mellow, toasty ice cream base interrupted by frosty chunks of roasted strawberry.Continue reading
It’s already been well over a week since the Jun 29th Toronto city council meeting where they debated the possibility of defunding the police and other reforms. I caught the last three hours of the livestream. A few things: I doubt I’ll watch another city council meeting for a while given I’m not typically interested in most items on the agenda. But when there is an issue you’re interested in, it can definitely be worth it as the coverage you read in news articles can only cover so much of what happened (though now I get the value of Twitter such as in Jennifer Pagliaro’s thread on the meeting!). It’s also a rather good way of getting a sense of the councillors’ leanings after hearing all of them speak, debate, and then hearing their names called a dozen times in the rounds of recorded voting.Continue reading
Growing up, mango was my favourite ice cream flavour, especially as it was an occasional treat at some restaurants. At home I would acquiesce to strawberry.
This mango ice cream is rather different from the one I used to love, infusing the base with cardamom and lemongrass. It’s not an intensely mango ice cream to avoid overwhelming the other flavours – rather it comes across creamy and fragrant, with a gentle layering of fruit for brightness.
Certainly different… though this ice cream does have the similarity of being my current favourite ice cream!
Homemade granola bars and I have had a long sordid and crumbly history. Recipes that I came across often relied on honey as an important binder which meant that it was used in quantities that semi-obviated why I wanted to make my own granola bars in the first place – I wanted to make something much less sweet! When I tried to reduce the sweetness, the recipes I made trembled at the sight of a knife, crumbling into pieces once I tried to cut them into bars.
A couple of years ago I thought that I had finally come across a granola bar that didn’t crumble and wasn’t too sweet, as it used more nut butter as a binder. But when I tried to make them a second time, full of confidence, huzzah for hubris! as they too crumbled on me.Continue reading
Growing up, I always ate pomelo with my grandpa because he was the only one willing to peel them. We’d score the top – always needing to cut deeper than expected to get through the pith – and then wrestle out the fruit from the centre (you can find some photos of the pomelo peeling process here) keeping the peel in one piece. My grandpa would then put a plate on top of the peel to help it dry flat into a flower, and thereafter it would spend a couple months dangling somewhere in the kitchen.
Nowadays I can peel my own pomelos (and I sometimes even cut my own pineapple! how I have grown), though I still look forwards the arrival of pomelos every winter.
For me, part of hashtag-quarantine-cuisine is reacquainting myself with the contents of my parents’ cupboards. Such as a tin of black olives with a best before date of Feb 9, 2011 (or perhaps Aug 2, 2011 – I never remember whether the day or month comes first – but either way we can assume 11 refers to the year). I asked someone to try an olive for me. Surprisingly, or rather unsurprisingly, the olives tasted fine.
After meeting my family’s approval for consumption, I still had some reservations of eating them straight. Or perhaps more accurately, I don’t often eat canned olives as a snack, so they ended up being chopped into a paste via food processor. Spread onto a butter-enriched bread dough with crumbled feta produced this savoury babka.Continue reading