Saturday, January 26, 2013
Monday, January 21, 2013
Something strange has been happening here in Southern California lately. The weather, our fair and constant friend in these parts, has seemed to turn against us. I awoke on a recent morning to find ice on my windshield, and that the frost had killed the last of my bell pepper plants. Now, I know that the rest of the country has it much worse than this region when it comes to winter. However, buildings in this area are not made to withstand the cold. Especially not my 1950's bungalow triplex, which has no insulation, and contains vents in the floor that open up to the outdoors through vents in the crawlspace, so the inside of our apartment is always within 10 degrees of the outside temperature. Always.
Monday, January 14, 2013
With the winter season has come a slightly shrunken garden. I have some winter crops growing (broccoli, brussel sprouts, cabbage, lettuce, peas) but none of them have produced much of anything yet, except my radishes. They were ready for harvest last weekend, poking their red heads out of the ground for a couple weeks until I yanked them out of the soil and saw how long they'd actually gotten, which was pretty long. I have a longstanding love with the radish, as is evidenced by this fun little short film I made when I was just a wee teenager. Nowadays the radishes I prefer to grow are of the French Breakfast variety, which means they're tall and skinny with a bright crimson coloring and cute little white bottoms.
Sunday, January 6, 2013
There is nothing that shouts a bright and cheery "Hello, friend!!" to the New Year quite the way that pie does. As such, I made pie!
And not just any pie, mind you, but I pie that I hadn't even heard of until my good friend Beejoli mentioned a pie place here in LA that sold it. I love pie, and when I learned there was an entire family of pies I knew nothing about, I immediately went into full research mode and consumed any and all information about chess pies that I could.
Thursday, January 3, 2013
Most of us know nougat as that ivory-colored layer of fluffiness in snickers & milky way bars. Almost marshmallow-y, but a bit thicker and more spreadable.
I am here to tell you that there is another kind of nougat.
One that is light, yet solid, and incredibly sweet. One that slowly melts on your tongue like a cloud of whipped honey. One that is tricky to make (especially the first time) but is oh so lovely and delicious when you get it right.
The first time I had this type of nougat was when I was studying abroad in Paris in 2007. There are many little candy tents stationed all over the city, especially near the metro entrances. I, being a long-time lover of any and all candies, frequented these stands often and finally decided to try the little white square that had almonds visible from the sides. It was so neat and clean and dainty-looking, just holding it made me feel like I was someone special. Then I ate it, and felt like a queen (only someone of a high-ranking monarchical authority would be allowed to eat such delicacies, of course).