Evolutionary Lemon Squares

 

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Who but spring! who but blossomy, strawberry spring could bring out the old in so much new?

Lemons.

Baking with the zip of lemon zest is like saying “resurrection” without any religious sentiment. Ah. It’s like a blog post about Emily Post eating vegan, oat-y lemon squares with her tea.

Just like that. Baby we’re back.

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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, 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 peach, 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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Sweet and Salty Fancy Bars

Now, when you hear the word “bars”, you might think “foolish health food” or “bland” or “$5 pitchers AND Tequila Tuesday”. Erase such thoughts. Well, it is Tuesday, so you may ponder tequila. But only for a moment! Then I strongly suggest you consider these sweet and salty fancy bars. A wonderful balance between nuts, grains and Mediterranean sea salt (fancy), plus chocolate, prunes and better-than-nutella…ahhhhh. They are a way back into love.

Please drink responsibly.

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