A couple of weeks ago, I got an email from the Italian newspaper Corriere della Sera saying that I was nominated for the Cucina Blog Award for Best Food Writing. The event took place last week, and while I didn't actually win the award, I'm still amazed I was even considered for it. Given the fact that I haven't actually written something on this blog for over six months, it seemed like a weird chance of faith more than anything else.
Read Morebreakfast
peach bacon waffles w/ earl grey syrup
I think it's been established that I'm a breakfast person. Mostly because that short, slow hour of coffee and solitarity is integral to my sanity, but probably also because it's the only time of day when you can eat something sweet and actually call it a meal. Smoothies, yogurt bowls, French toast, cake or leftover pie ... if it's sweet and delicious, I'm happy to call it breakfast.
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baked lemon poppy seed doughnuts w/ blackcurrant glaze
I once set myself the goal of reading Marcel Proust's A la recherche du temps perdu. All two thousand four hundred and one pages of it. In French. It started as a seven year plan - one year for each chapter -, but seven years quickly turned into eight and now we're eleven years down the line and I still haven't gotten past page 200. [...]
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maple rum popovers
It's been a while.
I wonder if it was rude to tell you that this place is my haven and then disappear for two months. Or is that just part of the deal? I've definitely felt frustrated not having the time to be here, but sometimes it's difficult to know the difference between the things we want to do and the things we think people expect us to do.
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chocolate pecan babka
It was bound to happen. My blog is two years old today, and I have no idea what to write. Not for lack of feelings - I'm feeling all kinds of proud and happy and grateful -, but simply because my mind is all over the place. [...]
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apple dulce de leche danish
My alarm goes off. Thomas grumbles. It is 6 am on a Sunday morning.
I get out of bed, find slippers and pajama pants, and head downstairs. I turn on the light, then the heating, the oven and the kettle. As I wait for the water to boil, I rinse my french press, discard the remains of the day before, and measure 40 grams of coarsely ground coffee. [...]
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