New York and Attempted Treacle Tart

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Autumn. What a beautiful word, even, let alone the season. I think New York City is similarly synchronized in word and meaning: tall, short, tall, long, close together, spaced, dotted, lined, new, old.

The thing is, I made this treacle tart, and it looked just delicious. I daresay I was proud as I sidled this crispy, Harry Potter- and fall-inspired dessert out of the oven. But, unlike ‘autumn’ and ‘New York City’, its presentation bears little resemblance to tart reality.

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Nonetheless, it’s a union of peachy, almond, ginger and treacle (minus one chink in the lattice). And I beseech the internet for a recreation that, like autumn and New York (subjectively, bien sur), isn’t all appearances.

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Carrot Cake

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What is it about those open-minded desserts, the ones that integrate vegetables with sweet muff and fluff? With savory, tart squelchy toppings?

Maybe ‘squelchy’ doesn’t set the right mood. Borders on ‘queef’.

Carrot cake brings it right back.

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Almond Milk

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Non-dairy beverages are coming in all sorts of fascinating forms. My mom is a hemp milk drinker (after a series of explanation on its not having THC properties); my sister gets down with coconut; plenty of people get their liquid oat on; and I really love almond milk.

A friend with nut allergies walked into our kitchen the other day, expertly scouted the area, and murmured:

“I hear you’re milkin’…”.

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