I have a new love.
My new love is time consuming, but totally worth it. Easy on the eyes – well, most of the time.Action packed, with humour, drama, and hilarious nineties throw-backs. Read the rest of this entry »
I am surrounded by boxes.
I have to go over an obstacle course to get to my door.
I’m typing this on my bed because my desk is covered with stuff.
But five months after everything went pear-shaped, I finally have a place to call home.
Home’s a funny thing. Home is, famously, where the heart is, but it’s also where the people welcome you, where you can hang your hat up, where you can put your feet on the furniture and your alcohol on the windowsill. Home is where you keep your crap, literal and figurative in more than one sense. Home is where no questions are asked and also where all the deep questions are asked. Home is when you can say that you’re stuffed and ready for bed and you can just go there. Home is re-discovering old clothes and old books. Home is baking at ten o’clock at night and rearranging the furniture to suit yourself.
I had a day off today! It went something like this:
Wake up. Realise that I don’t have to get up because it’s my day off. Turn off alarm and go back to sleep.
Wake up again. Snuggle deliciously in bed. Read a little bit (T.C. Boyle, Wild Child. Get on it). Snuggle a little bit. Check the social media.
Get out of bed, put comfortable hoodie and moccasins on. Pad to the kitchen and toast myself a bagel. Make tea.
Bring tea, bagel and banana back to bed to eat.
Realise I have to wash my sheets at some point. Get dressed and organise washing. This included clothes, sheets, dishes, kitchen…. I went on a bit of a bender. Then I made cupcakes. I like to have a clean slate when I’m cooking.
And no, this post does not include cupcakes. They’re not ready for public viewing yet. (They’re still naked!)
House inspection time! I’m looking for a place to live in. It’s hard.
Library. For the free internet. And here we are still.
At the moment I am currently sitting relaxing in the sun in Perth after a week of gorgeous sun, surf and hanging out with my amazing family. It doesn’t get much better than this.
Hey! So today on YouTube is the Project for Awesome. The Project for Awesome began in 2007 when the vlogbrothers decided to take over YouTube so that for one day, instead of it being about cats and memes and random music videos and people making fools of themselves in front of their cameras alone in their bedrooms, it was all about charity.
Merry Christmas! It’s December! This is important for a few, very important reasons. Very Important.
1. Christmas is coming up. This month is Christmas month! Trees, carols, baubles and
2. Christmas cookie time! so super excited. These gingerbread men are just the beginning.
I have a problem. Can I tell you about it? Read the rest of this entry »
I was one of those people in school who didn’t have many friends. For some of the years I was at school the most prominent memory I have is reading in the library (or some other enclosed space if the library was closed) during lunchtimes.
Big time nerd, guys. But that’s ok. I survived school (barely) and am now fairly confident in my nerd-dom. Recently I discovered the Brotherhood 2.0 project (follow here) and started watching. Basically, John Green (author of Looking for Alaska and An Abundance of Katherines and Paper Towns and co-author of Will Grayson, Will Grayson) and his brother Hank Green (creator of EcoGeek) decided to embark on 365 days of textless communication, and vlogged back and forth every weekday for a year. Through that project they coined the term “Nerdfighter” and got me hooked. If I’d discovered this project in its duration, the year of 2007 (when I was in year 10) I feel like my entire school experience would have been different.
Now I feel like it’s partially my responsibility to spread awesome wherever I go, because, hey, I’m a nerdfighter. Definition here (among other info):
So, when I finished studying the other night, I rewarded myself with making these cookies. They don’t look like they’re meant to because I have a smaller tip than was suggested, but that’s ok because you can make words out of them! Like this:
It’s pretty cool. That there at the bottom is a blob of cookies that stuck together that my housemate decided looked like a person. Seeing as it was a certain person’s birthday, it worked.
Don’t forget to be awesome.
Rosewater, Lemon and Polenta Alphabet Cookies
So originally these were Orange Polenta Crescents, because instead of rosewater you use orange flower water and instead of lemon zest you use orange zest. And you pipe them into crescents using a 3/4″ star tip. I didn’t have orange flower water, oranges or a 3/4″ star tip, so I improvised. They’re still really good. They’re pretty addictive, actually.
125g (1/2 cup) butter
80g (1/3 cup) caster sugar
1 teaspoon rosewater (or orange flower water)
finely grated zest from one lemon (or orange – probably could have used more)
165g (1 1/3 cups) plain flour
80g (1/2 cup) polenta
Preheat oven to 200 degrees celsius. Line two baking trays with baking paper.
Place butter, sugar, rosewater and zest into a food processor and process light and fluffy. Add eggs, one at a time while processing. Add flour and polenta and pulse until a smooth dough forms. This might not quite happen at first – stick with it.
Put the mix in a piping bag with a 2cm (3/4”) star tip and pipe 7cm crescents onto the trays. Alternatively, use a smaller tip (this will really work your wrists) and pipe alphabet letters or lines and curvy bits so you can form them later.
Bake about 15 minutes, until pale brown around the edges. Cool on trays and then on a wire rack. They’ll keep for about three days in an airtight container.
Although I really love David Leite’s recipe for The Ultimate Chocolate Chip Cookies (and I have yet to fully follow the recipe, seeing as I haven’t had cake and bread flour on hand at the same time…) I can’t commit to using just one recipe every single time. There are so many different chocolate chip recipes out there and I want to try them all! They all sound so delicious. And let’s face it, who wants to pass up taste testing a million different chocolate chip cookie recipes? Tell me. Because I must meet them and swat them over the head. Seriously.
There’s not much else to say, really, except that chocolate chip cookies win over the hardest of hearts, and everybody loves them (everybody. I mean it. As if you didn’t know). I made them for camp and they were gone in record time. Even though they really didn’t look as pretty as I’d hoped they would. They kinda went really wonky with the chocolate chunks sticking up in places and going all oozy around the edges. Just goes to show how much people love chocolate chip cookies.
Well, without further ado, here is the recipe. I got it off honey and jam, this beautiful photography and food site written and taken by a twenty year old (man, the talent in the people my age!) which is just amazing. Hannah was doing her own chocolate chip cookie recipe testing and got this one from Alice who writes savoury sweet life. Incredible.
Chocolate chip cookies
250g butter (I used unsalted and then added the salt. Alice and Hannah suggest salted.)
salt (if using unsalted butter)
1/2 cup white sugar
1 1/2 cups brown sugar
2 tsp vanilla extract
12 oz flour (Hannah asked very nicely to weigh it, so weigh it I did.)
3/4 tsp salt (more if it’s sea salt)
1 tsp bi carb soda
1 1/2 tsp baking powder
2 cups /16 oz/ 400g/ 2 blocks of chocolate, broken into chunks. You can use chips, but this way is better. Trust me.
Preheat oven to 185 degrees celsius. Line two baking trays with baking paper.
Chop up the butter and add the salt. I think I added about 1/2 a teaspoon. Cream the butter. Add the sugars and beat until light and fluffy. Beat in the eggs one at a time, then the vanilla extract.
Sift the flour, salt, bi carb soda and baking powder together. Fold the dry ingredients gently into the wet mix, in two or three batches. Fold in the chocolate chunks. If you need to, use your hands to get the chocolate chunks distributed evenly throughout.
Roll into tablespoon sized balls and space out on baking tray – these babies spread, so about two inches between each is probably minimum. Bake about 12-15 minutes. Let cool on tray for about 5 minutes, then remove and cool on rack.