Progressing into the final months of 2020 provokes a period of reflection, as with every passing year and every winter. In hindsight, I don't believe to have accomplished much besides an incredulous amount of cooking, chore doing, and virtual meeting partaking. That said, I am grateful for employment, and the sheer ability to execute my assigned duties from the comfort and safety of my own home.
1) Earl Grey Almond Latte
Making the most of my gifted Sloane Heavenly Cream, soon-to-expire unsweetened almond milk, and exceptionally floral Knotty Coppertop Honey, I commenced the week with a low-impact Earl Grey Almond Latte.
SK's comparatively more savoury rendition of the high-fibre breakfast item was found to pair best alongside fresh fruit.
Opting to make the most of a discounted local pumpkin wedge and my Stainless steel OOMOMO tart shells, I undertook the 3-day project later to be recalled as the soggiest Pumpkin Tarts in history. The endeavour had purposely been separated into three days for the sake of preserving wrist wellness.
From pickled onion starters to pickled celery in egg salad, I must say I've exerted quite a tremendous amount of effort into vinegar-based preservation over the past COVID-filled months, particularly as someone who steers clear of highly acidic condiments. I've learned throughout these various attempts that it is, in fact, essential to boil the pickling mixture. Don't be lazy.
Inspired by SK's morning glory breakfast cake yet deterred by the thought of intense moisture (mould alert!!), I set out to re-purpose the remainder of my stubby carrot threads into a nutmeg-less carrot cake. Tahini was swapped for a spoonful of peanut butter and toasted coconut shreds.
Cream cheese frosting was, of course, not to be exempt. And truthfully, I couldn't be happier at the opportunity to use up the leftover portion from my tiered mousse cake.