I’m officially obsessed. I want to make every macaron flavor in the Universe– every odd, outrageous, and wonderful flavor known to man– and file all the really memorable ones into my repertoire. But right now I have to experiment with recipes and techniques to find the ones that produce consistent results for me. And then I have to master them. And I also seriously need a better oven, but more on that later. Malcolm Gladwell says it takes 10,000 hours of hands-on application to become an expert at anything. And I know this is only my second try at macarons, but the improvement in knowledge from my first to my…
-
-
Lemon cakes and well wishes
It was an incredibly dreary day when I made this, and yet I could not allow it to permeate the purpose of this cake. The summer weather has been odd, abruptly throwing rain in the middle of heat waves whenever it felt like it, like a child throwing a tantrum, or maybe a person splashing water into the face of another in the heat of an argument. Either way, the clouds had caused the sun to cast a dark gray sheen over everything, but thankfully not on our moods. Jason was holding my camera as I messily assembled his birthday cake. ‘Hurry up, will you!’ He told me as he…
- All Things Pinoy, Asian Flavors, Christmas & holidays, Experiments & experiences, Foodie Life, Simple cakes
The Bibingka Chronicles– my first attempt
I remember the times when my Mother would occasionally take me to church after school, back when I was a little girl. Around Christmas season, there would be these stalls on the churchyard selling the lovely yellow bibingka and the purple puto bumbong, these Filipino pastries that were baked using traditional bamboo and ceramic cooking tools, and banana leaves. I used to think that this was the only right way for these Christmas staples to be made. They were the very measure of authenticity for bibingkas and puto bumbongs. These days however, we’ve got a slew of commercialised bibingka stalls in the malls, plus instant box-mixes I’ve always been hesitant…
-
Looking back and tapping into my Christmas Spirit
Can you believe it’s the last day of November already? I certainly can’t. This was probably the fastest year yet for me, and I don’t even feel like I accomplished anything particularly special this year. I always try to do at least one thing I consider epic- like something that goes toward a personal goal, or something to slash off my bucket list- each year. I don’t feel like I did any of that this year. Sometimes I feel a little like I’m living in limbo for the rest of the year, but when Christmas comes knocking at my door, I let it in and let myself bask in the…
- All Things Pinoy, Asian Flavors, Baking Recipes, Bread-making, The Breakfast Bin, Timeless Treats, Yeasted breads
Brightly golden Ensaymada sunshine
If you’re wondering where I’ve been this past week, I’ve been in the hospital. I got sick with the dengue fever and had to be confined for seven unfortunate days in the hospital, four of which were spent fighting off recurring high fevers. It was my first time being hospitalised and I hope I never have to go back for many many many years to come. I find it ironic how I never get seriously sick ever and the one time that I do it lands me in the hospital. It wasn’t the most pleasant experience, but I’m thankful to be home now. Today I’m going to share with you…
-
My first encounter with quinoa
We interrupt your regular apple and pumpkin-filled autumn foodfest with something hearty and healthful. Not that apples and pumpkins aren’t healthy, or that people ever get tired of autumn foods. Think of this as a sort of palate-cleanser, if you will. I’m just excited to share this recipe today first and foremost because it’s my first time trying quinoa! One of the things I love about having cookery as a hobby is the chance to get to encounter all these new and interesting ingredients. Quinoa may not be something new to you, but to me it certainly is. We’re all rice-eating folk here in the Philippines, but until I began…
