“Toxic masculinity ruins the party again.”
“Toxic masculinity ruins the party again.”
Pour me plaindre ou m’aimer je ne cherche personne;
J’ai planté l’arbre amer dont la sève empoisonne.
Je savais, je devais savoir quel fruit affreux
Naît d’une ronce aride au piquant douloureux.
Je saigne. Je me tais. Je regarde sans larmes
Des yeux pour qui mes pleurs auraient de si doux charmes.
Dans le fond de mon coeur je renferme mon sort,
Et mon étonnement, et mes cris, et ma mort.
Oui ! Je veux bien mourir d’une flèche honteuse,
Mais sauvez-moi, mon Dieu ! De la pitié menteuse.
Oh ! La pitié qui ment ! Oh ! Les perfides bras
Valent moins qu’une tombe à l’abri des ingrats.
—Marceline Desbordes-Valmore, La Ronce
The most essential factor is persistence—the determination never to allow your energy or enthusiasm to be dampened by the discouragement that must inevitably come.
James Whitcomb Riley
Happy 7th birthday, La Pêche Fraîche.
It’s hard to believe how quickly these years have flown by. I would very much like to slow down, please.
“Times certainly are sad and mad and from a scientific point of view so utterly unnecessary.”
I love you also means I love you more than anyone loves you, or has loved you, or will love you,
and also, I love you in a way that no one loves you, or has loved you, or will love you,
and also, I love you in a way that I love no one else, and never have loved anyone else,
and never will love anyone else.
Jonathan Safran Foer
The evening sings in a voice of amber, the dawn is surely coming.
When I was one-and-twenty I heard a wise man say,
‘Give crowns and pounds and guineas
But not your heart away;
Give pearls away and rubies
But keep your fancy free.’
But I was one-and-twenty
No use to talk to me.
When I was one-and-twenty I heard him say again,
‘The heart out of the bosom
Was never given in vain;
‘Tis paid with sighs a plenty
And sold for endless rue.’
And I am two-and-twenty
And oh, ’tis true, ’tis true.
A. E. Houseman
I am awaiting the cool luxury of September and Autumn to sink into me, into my bones and the clouds and the breeze and the branches of the trees.
Instead, New York has gotten a miserable late-season heatwave. It’s a disgrace to my favorite month. Just yesterday, the heat index was 105 degrees F! Gross! I am legitimately just a puddle of sweat and skin cells. Lovely visual, I’m aware.
As I mentioned in my last post, I can’t be bothered in this heat to turn on the oven.
What’s more, last night my air conditioner broke… I was ready to jump out of a window. There is a unique hellishness about sitting in a tiny New York shoebox apartment in sweltering heat even after the sun has set, unable to open the windows for relief due to the drive shaft trash smell and the fumes from the pizza shop below me. Pizza scent may sound appealing, but 24/7 it is truly nauseous. Trust me on this one.
The heat makes me lazy and a little insane. I’m much more prone to losing my shit over little things; I am lethargic (still haven’t fully unpacked from LDW in the Hamptons…) and unmotivated. And mostly, I am antsy! Give me fall!
I am praying it won’t be this hot for my birthday, which is next Sunday! I think we should all expect a pavlova to show up on this page in honor of, well, me. /shrug/
This beaut of a cheesecake is raw, vegan, gluten- and sugar-free, and utterly virtuous.
I’ve made cheesecakes like this before, and I really enjoy them, even if I don’t follow a raw lifestyle.
The cashew and coconut milk base is ultra creamy. It barely need any sweetener, so a drop of maple syrup does the trick.
A bracing helping of matcha helps to balance the richness, and a salty-sweet date and almond crust provides a thoughtful chewiness to each bite.
I decorated mine with strawberries, freeze-dried raspberries, and chopped pistachios, because it’s what I had on hand. And, for the record, with this heat, it’s still summer fruit season so stock up on strawbs!
When I was home, I even picked and devoured some rhubarb. And the peaches I bought at the farmer’s market this week were better than the apples that I bought, so that says something.
Enjoy it while it lasts; you don’t know what you’ve got, etc. etc.
A few tips about successfully making a raw cheesecake:
Don’t line your pan with parchment paper unless you want divots in your final cake.
If you don’t have a high powered blender, soak your cashews in cold water for at least 8 hours. They should be swollen and soft, but not slimy. You can keep them at room temperature or in the fridge.
If you have extra crust, or want less crust, don’t toss it! And don’t lay it on super thick as it can get hard in the freezer! Just roll the extra crust into energy balls. They make for fantastic snacking and/or decoration for the cake.
Use any combination of fruit and nuts to decorate that you want. Green tea goes really well with stone fruit, berries,
nuts, and chocolate.
Use high quality matcha here: since the cake is not being baked, any overt bitterness won’t be covered up by sugar/butter.
Raw vegan cheesecakes, previously:
Raw Matcha “Cheesecake”
makes 1 6-, 8-, or 9-inch cheesecake, depending on how thick you want it
for the crust:
150 – 200 grams (1.5 heaping cups) whole almonds
12 dates (or as needed)
big pinch sea salt
for the filling:
500 grams cashews, soaked overnight
big pinch sea salt
100 grams (7 tablespoons plus 1 teaspoon) coconut oil
400 grams (1 2/3 cup) full-fat coconut milk
100 – 160 grams (1/3 – 1/2 cup) maple syrup
juice of 2 lemons
2 teaspoons matcha powder
Make the crust: pulse almonds with dates and salt until the mixture forms clumps and can be rolled into a cohesive mass.
Press the crust mixture into the bottom of a 6-inch springform pan.
Place pan in fridge while you prepare the filling.
Place all ingredients for the filling except the matcha in a large blender; start with the smaller amount of maple syrup.
Blend on high speed until smooth and creamy with no lumps remaining, about 5-10 minutes.
Take out half of the filling.
Save approximately 5 tablespoons of the white filling and place into a piping bag fitted with a star tip and place in fridge; pour the remaining amount over the chilled, prepared crust and place in freezer.
Meanwhile, blend the matcha into the remaining half of filling; taste and add more maple syrup as necessary.
Once the white filling has completely set, pour the green filling over.
Freeze until fully set.
Decorate with piped stars and swirls of the white filling; arrange freeze-dried raspberries, strawberries, and pistachios over top as desired.
The sweetest surrender of winter
She put up a flag it is waving
The thunder of summer is rumbling in
And I haven’t seen you in days
And my how that feeling has changed.
I have been homesick for you since we met.
A Father’s First Spring, The Avett Brothers
Honestly, I feel seen by this satire piece. A little too seen.
Why is the universe trying to @ me?!
OKso… Scroll to the bottom for the recipe for this fabulous, no-bake, super easy summer strawberry tart. And ignore the rest of my babbling. Thankyou.
No prose today, no chopped up “poetic” lines.
Just things that make my heart go thump. That are mostly related to food.
This cake, nothing short of glorious, from Michelle, who made it from Lyndsay’s new book Coco Cake Land stopped me in my tracks as I scrolled through instagram, enough so to make me immediately open up her blog on my computer so I could see it full screen.
While the oven is off, I’ve been making salads on salads, but mostly the same ones on repeat. This spicy sweet slaw with peaches may have to be entered into the rotation, because the combination of ingredients seems delightful.
This! Picnic! Has! Me! Inspired! Courtney’s posts always bring a smile to my face, and this one was no different. So dreamy and aesthetically pleasing: and that cherry clafoutis looks like a recipe I need to try stat.
In the same cherry vein, Scott’s rustic cherry galettes “kissed with cognac and floral orange” are simply divine, no? I haven’t made a single cherry thing this summer, which is sad indeed.
Jamie Beck of Ann Street Studio has to be one of the most brilliant creatives out there right now. Her photos make me want to say fuck it and pack up all my things and leave New York for the French countryside. Consider this a warning that they may do the same to you when you see them.
I’ve picked yoga back up and have been thoroughly enjoying the Y7 in my neighborhood. It’s a cracking good workout, and sweatier than you can believe.
Ariana Grande’s new album… (I didn’t particularly want to like it! But I can’t stop listening to the title track! Help-me-I-am-stuck-in-an-endless-pop-earworm.)
Quinoa tabbouleh with tons of lemon juice.
In season cherry tomatoes (the little orange ones, especially).
Raw walnuts straight from the freezer for snacks. I don’t know why I love this one so much.
Since Miss Summer’s tyrannical reign still grips New York City in sweaty, vice-like jaws, I have absolutely zero desire to even LOOK at my oven, let alone turn it on. I mean, yech.
This tart is thus happily no-bake. I made it in honor of dear Miss Naomi, who recently
ditched me and broke my heart switched jobs to a fabulous new workplace. Hurrah!
Nilla wafers, with their sandy vanilla sweetness, are crumbled up and mixed with a hefty pinch or two of salt and plenty of melted butter. Pressed firmly into the pan, it’s just a titch different from a graham cracker crust—a little less nubbly, and with a stronger buttery profile.
It’s delicious and somewhat unexpected, and it’s a blank canvas for the fruity fillings.
Next, tart, lush lemon cream is spread thickly over the crust. It’s like a lemon curd that has been emulsified further with extra butter, rendering it super silky and smooth without losing the true, clean citrus profile.
Thinly sliced strawberries, brimming with juice and summer tidings, are carefully arranged on top and brushed with the thinnest layer of jam to keep them shiny.
This is a simple, easy-to-make tart, but it showcases the best of summer baking sans oven. I hope you love it as much as my friends did!
No-Bake Strawberry and Lemon Cream Tart
makes 1 9-inch tart
for the crust:
336 grams (12 ounces) Nilla wafers (or other dry vanilla cookie)
25 grams (2 tablespoons) granulated sugar
1/2 teaspoon salt
113 grams (8 tablespoons) butter
for the filling:
1/2 cup plus 2 tablespoons (150 grams) lemon juice
3/4 cup (150 grams) sugar
1 egg yolk
1/2 cup (113 grams) butter, cut up
1 pint strawberries
marmalade or jam, for brushing, optional
Make the crust: pulverize cookies into crumbs.
Mix in sugar and salt, then drizzle in the butter until texture is like wet sand and forms clumps when pinched (depending on the humidity of your kitchen, you may not need all of it. If things are still dry after 1 stick of butter, you can add a tablespoon of heavy cream).
Press into 9-inch tart pan and refrigerate.
Make the filling: place lemon juice, sugar, salt, eggs, and egg yolk in a bain-marie (a bowl over a simmering pot of water).
Whisk vigorously over medium-low heat until combined; whisk every 30 seconds or so to prevent lumps from forming.
Cook for 7-10 minutes, until thickened and at a low boil.
Remove from heat and pour into a blender canister or another bowl if you have an immersion blender.
Allow to cool for 5 minutes, then add the pieces of butter in and blend on high speed until light in color and thick.
Allow to cool completely before spreading into tart shell.
Slice strawberries very thinly (about 1/8 thickness) and group by size.
Starting with the largest slices, ring the edge of the tart, points facing outward.
Repeat, making concentric circles with smaller and smaller sized berries.
In the center, place a strawberry cut into a heart.
Gently brush with warmed marmalade or jam, if desired (this will lock in the juices).
Tart best served the day it’s assembled, although it will last in the fridge overnight.
I FOUND you and I lost you,
All on a gleaming day.
The day was filled with sunshine,
And the land was full of May.
A golden bird was singing
Its melody divine,
I found you and I loved you,
And all the world was mine.
I found you and I lost you,
All on a golden day,
But when I dream of you, dear,
It is always brimming May.
Paul Laurence Dunbar
LONG TIME NO TALK.
I never expect to be gone as long as I am… I do find that sometimes it’s hard to sit down and write, as much as I want to. Gone are the days of free-flowing writing. They have been gone for a good, long while, actually.
I used to write poetry, jotting down notes every time a line or two came to me. Now, it all feels forced and terribly childish. I can’t bear to let myself alone with a thesaurus, for fear of everything reading like a middle schooler’s first essay.
In fact, the more I try to write, the more likely that the words won’t come, an inverse relationship that leaves me staring at a blinking cursor between pictures of cake.
Still, might as well give it my best shot.
May is quite the mixed month in my life.
Every year, a new, complicated layer seems to be spread over the top. It is hopeless to try to keep up with all of the different dates, but the whole month is permeated with emotions from each event.
May is (one of) my brother’s birthday month.
It is the month when a close family friend passed from here to the infinite.
It was my last class as a college student.
It was an anniversary, and now it isn’t.
It brims with spring and the promise of warmth.
It marks another year of this blog.
This is the first May in all my 22 years that does not demarcate a major change in scenery and activity for me. That is to say, I will keep working, I will stay in the same apartment, etc., etc., just in shorter skirts and fewer jackets.
There are no internships nor summer vacation for adults. I won’t be graduating or going to camp or home for an extended stay.
It is curious to feel static and still sense summer swelling.
Anyways. Abrupt change to cake because there’s nothing that really connects it to ~musings of May~.
This cake. I mean, dang. Couldn’t you just faceplant into those swoops and swirls of Nutella buttercream (because I could)?
It’s a banana snack cake, super moist with the addition of sour cream. The edges are slightly crisp from the high fat content, and the center is comfortingly squidgey and dense.
A great pile of Nutella buttercream, fluffy and heavily salted to cut the sweetness, is spread on top, without overmuch worry about it being perfectly smooth.
A pinch (or two) of sprinkles, and you have a happy snacking cake, easy to make, transport, and eat.
This is a good one to keep in your back pocket, folks.
Banana and Nutella are both total crowd pleasers, and for good reason.
(And now I am thinking about banana and Nutella crepes…)
The Ultimate Chocolate Cake
Raspberry White Chocolate and Nutella Éclairs
Assorted Cupcakes I and
Assorted Cupcakes II
Mocha Cake with Nutella Italian Meringue Buttercream
Maple Banana Cake
Banana Cake with Almond Dacquoise, Coffee Pastry Cream, and Chocolate Meringue Buttercream (AKA this girl’s 22nd birthday cake)
Roasted Banana and Salted Chocolate Cupcakes
Classic Banana Cake with Speculoos Glaze
Tropical Coconut Banana Cake
Vegan Banana Muffins
Banana Snack Cake with Nutella Frosting
cake portion adapted from Food52/ButterYum
makes 1 8″x8″ or 9″x9″ cake
for the cake:
130 grams (2/3 cup) granulated sugar
1/2 teaspoon salt
120 grams (1/2 cup) sour cream
30 grams (2 tablespoons) unsalted butter, softened
3/4 cup (about 3 small or 2 large) overripe bananas, mashed
1/2 teaspoon baking soda
120 grams (1 cup) flour
for the frosting:
113 grams (8 tablespoons, 1/2 cup) butter, softened
75 grams (1/2 cup) Nutella
30 grams (1/4 cup) cocoa powder
1/2 teaspoon salt
350 grams (2.5 cups) powdered sugar, as needed
30-60 grams (2-4 tablespoons) half-and-half or milk, as needed
sprinkles, if desired
Make the cake: preheat oven to 350 degrees F.
Grease and flour an 8″x8″ or 9×9″ pan liberally.
Cream butter, sugar, salt, and egg together until light and fluffy, about 4 minutes.
Stir in the sour cream and mashed bananas until about halfway incorporated.
Add the flour and baking soda and stir well to combine, scraping the sides of the bowl.
Spread batter into prepared pan and bake for 25-30 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
To make the frosting: whip butter on high speed for 3 minutes, or until very fluffy and light.
Add in Nutella and salt and whip for another 2 minutes.
Add in the powdered sugar 1/4 cup at a time, stirring slowly and increasing speed after each addition.
Add in the milk or half-and-half 1 tablespoon at a time; whip frosting between additions until the spreadability and consistency of the frosting are to your liking (this can vary enormously depending on the humidity and heat of your kitchen).
Spread frosting thickly over cooled cake, and top with sprinkles as desired.