月別アーカイブ: 2016年11月

I have been holding on to this post, impatiently, for that right moment. You know that moment when everything is aligned, the timing is perfect, people are waiting with baited breath and you just know the moment is right.

The moment in question is the one where spring arrives, with complete finality. Spring is lovely, if albeit short, and there is nothing quite like those first few days where the temperature is finally not cold anymore, all of nature aligns itself to start bursting forth and you simply know that you won’t have to deal with frost warnings for at least next four or five months выставка туризм Гонконг.

Yeah, well, it’s May 18 and I’m still waiting for that moment.

And patience has never been my greatest virtue.

Screw it. I’m jumping in anyway nuskin.

So, inspite of spring’s inability to commit, I have finally committed to the pavlova.

For those of you that have been fans for a while, you’ll have to forgive me. I am fairly new to pavlova, having only made my first one last year.

thanks to the dreamy pavlova creations I would regularly spot in Donna Hay magazines and Nigella Lawson baking books. But I was always afraid to try one, which seems strange to me now, given that not a lot scares me when it comes to baking.

But you see, we all have our baking mountains to climb! I put my big girl apron on and climbed that pavlova mountain and haven’t looked back since.

As I recall, I made my first pavlova for Easter 2013 and I’ve made many since dermes.

What does autumn taste like to you? Millions would likely respond with a resounding cry of “pumpkin spice” without a second thought, while others might venture down the less celebrated paths of chai, chili, apple pie, or perhaps speculoos. Happily, this isn’t a question we need to fight over. There are no wrong answers, nor any unsatisfying suggestions on this list. They all share one common thread, and that is a palate of bold, warm, yet utterly soothing spices. Colder days call for hotter dishes; succulent blankets to wrap around our tongues. While there’s never a bad time to ramp up the seasonings, a well-equipped spice rack comes in particularly handy around this time of year hong kong travel tips.

I might hem and haw in my typically indecisive fashion, but in my heart I always know the answer immediately: Gingerbread is my everything when the temperatures drop and the sunlight wanes. Something about the combination of sticky dark molasses paired with the bite of ginger, belting out its sweet song along with a full cadre of spicy backup singers, makes it feel as though everything is right with the world, at least for those fleeting moments of indulgence. If it were lacking even one of those critical spices, the harmony would be thrown out of balance Туризм Гонконг.

Even so, I can’t help but tinker. Lately I’ve been obsessed with smoky flavors, starting with a few innocent additions of smoked tofu and beets gracing my daily salads and quinoa bowls. Now I’m looking farther afield to the dessert course, finding little if any smoky sweets to experiment with. Clearly, this is a void that needs to be filled. I can think of no better candidate to step up to the plate, quite literally, than gingerbread. Smoky chipotle powder is right at home here, adding a piquant peppery accent to liven up the typical palate. Smoked salt was an obvious winner to continue the theme throughout each tender, sticky bite, and crunchy smoked almonds absolutely seal the deal. It might sound overwhelming in print, but there’s no denying the taste- It may be difficult to return to the same old gingerbread blend after adding a bit of smoke into the mix hong kong local tour.