Learning to juggle

I always wonder why things always seem to happen at the same time, whether they be good or bad. Do they like it, or what? I don't know if they like do though, because it makes more complicated to spend enough time for each of them. Let me give you an example. 

Nasty Cookies

Sometimes, there are works that speak for themselves. I have a long list of paintings, sculptures and photographs waiting to be used in the blog. I can spend hours just browsing the internet for artists, when I have a word that I wish to express with images. My list grows just like my mood varies on what I want to cook, but sometimes a picture gets straight to publication. This is what happened with this picture of Winslow Homer. I admit that some days ago, I did not know his works, and it's fun to think about how I approached him. 

The icing on the cake, litterally

Here is finally the end of Easter recipes. The day is far away now, but fortunately this is not a sufficient reason not to try a recipe. Especially since it can be easily adapted to every day. Just change the icing. After making my biscuits, I found that the ensemble was missing some chocolate. Not that I would always respect the rules, but if there's one day to eat chocolate, then Easter is (and after as well, because you need to empty the stock). What I propose today is just to fill your little cupcakes with one or two chocolates for a melting and fragrant heart. 

Last drip of Easter dough

I have said before that I'm often surprised to see it's sometimes the ugliest preparations or those that seem to have failed, that others like most. But the funny thing is, it's mostly men who make this remark. I guess you don't necessarily need to spend hours putting up incredible recipes to please them, and sometimes even being a little wilder and offhand can make a good cake spicy. 

By the Hedge of the Window

Sun was shining, strong and hot against my face. Morning was calling. Or afternoon, maybe. I wasn't sure anymore. I rubbed my hands against my forehead and down to my chin.

Where was I? I didn't want to open my eyes to know it. I wanted to know it before I did. I tried to feel everything my body was touching. A soft mattress, cushions, big and full, and a cover. A single one. A thin layer that didn't cover my feet. But they weren't cold. They probably were sunbathing.

The twisted side of Pâtisserie

message from January, 31st :

When I meet with friends, I always take great pleasure at the mere idea of finding a original recipe to offer. Since my attempt to cook Tagada strawberries for New Year's Eve, I've wanted to bake something with candy. So when I stopped several times on a recipe of a Carambar cake on different websites, I couldn't resist. I did it, and that was the best idea I had that day. I'm still dancing for it.

Stained glass window biscuits

message for Christmas of 2009 :

I found perfect cookies to put a small Christmas tree with golden thread to keep them high. But that's a shame to leave them in there because they are really good, very dry and crispy, yet softer after a few days of waiting. In addition, it's quite cheap, doesn't take place in the house once the holidays have passed. The best point : every year you can renew these. This recipe comes from many websites, but I found it on the great page held by Jasmine.

Jonsi's trufflelesque fudges

message for Christmas of 2009 :

I promised myself that I would make the squary chocolate fudges Jonsi & Alex showed on their website. Though the shape of the ones I made is nothing like the originals, I think they taste the same. At least I hope so. I gave them the form of marbles, because it was the easiest to do (apart from the obvious shapeless rock) and I rolled them in cocoa to prevent them from sticking together.

This is the first time I had to use agave syrup and I was really curious to try it. Its texture is similar to honey, but the taste doesn't resemble at all. This is not particularly tasty. It reminds me of cactus though I've never tasted cactus. But what is sure, is that this syrup has quite a phenomenal sweetness which inspires me lots of culinary experiments!