I wish I could say I had a good reason for not posting anything new for months now. I mean, I have several little reasons. Things like exams and newspaper duties. Things like a new job for the summer (administrative duties). And then another job.
I know what you’re thinking. Why on earth would you pick up another job when you’re already exhausted every day after your first job?
The human body has this really cool way of having multiple solutions for any given problem that might get thrown at it. For instance, if you experience a drop in blood pressure, not only do your baroreceptors activate to send information through your ninth and tenth cranial nerve to the Nucleus Tractus Solitarus in your hypothalamus, which through its nonadrenergic receptors sends information to the magnocellular neurons. This is all to increase your levels of vasopressin, but if that doesn’t work, your angiotensin levels also increase, which go to the subfornical organ of your hypothalamus to also send info to your magnocelluar neurons.
This all is to say two things:
1. The human body is wicked crafty.
2. I am slowly but surely losing my mind in my attempts to study for my midterms.
Today, I whipped up a batch of red velvet cookies, complete with semisweet chocolate chips. They’re perfect for Valentine’s Day if you need a gift for your significant other—or for eating any other day of the year because, well, they’re delicious.
You know those moments when you’re just inexplicably craving an enormous, sweet, mouth-watering baked good from a neighborhood bakery? Whether it be a flaky pastry or a moist slice of cake, there is something almost illegally enticing about a bakery’s sweets. Sometimes I walk past a coffee shop and have no intention of having any caffeine, yet feel myself itching to press my nose against its display case like a five year old anyway. I don’t know how they do it, but bakeries just have this way of making everything look delicious. Any banana bread they make will always look more inviting than something I whip up at home. One day I’ll find their secret.
I’ve never been a huge fan of bucket lists. It just feels really chore-like to put things I want to do in life on a list that reminds me too much of my to-do list for school. Of course, that’s definitely a personal opinion and this isn’t to say that bucket lists are bad at all! However, despite the fact that I’ve never been much of a bucket list user, I started something quite similar to (if not exactly the same as) a bucket list. It’s a list of my cooking and baking goals—and it just keeps on growing.
You know that feeling that you get when you’re at a restaurant or a potluck or just searching recipes online at 1 in the morning (No? Just me?) when all of a sudden you can’t help but think: “Man, I have to try making that!” Yeah. I get that feeling all the time.
So yeah, I’m not big on bucket lists. But this list has helped me really visualize what I want to make in the future, and it prevents me from forgetting certain dishes. The list is clearly way too long to be just a side-thought in the back of my brain.
So I have a confession. Fruits don’t last very long in our apartment. As in we usually have to go grocery shopping specifically for the sake of replenishing our supply of bananas or pears or apples. My roommate and I eat several pieces of fruit per day, which means there usually isn’t much left for baking. I’d love to make banana bread and pear tarts more but somehow we always manage to polish off all our bananas before they get overripe enough to bake with.
I’ll be honest with you—I didn’t understand the craze over macarons at first. They weren’t creamy, moist, or crunchy the way most of my favorite desserts were. They weren’t particularly buttery or flaky like a good pie crust, they weren’t rich or decadent like my favorite peanut butter brownies were, and they certainly didn’t boast fresh fruits the way a great berry tart would. But it didn’t take long for me to try a few new flavors (pistachio, hazelnut, and coconut to name a few) and slowly, savoring each bite, subsequently fall for these bite-sized treats.