21 September 2015

banana bread the domestic goddess way

When it comes to baking, I trust Nigella Lawson with all my heart. Her fairy cakes? Fail-safe and tasty. And spiced Christmas cookies? Wonderful. Baked goods aside, she also has a peanut noodle dish that I have been eye-ing up on her website. So when life presented itself in the way of ripe 59 cent bananas at a local grocery store, the only smart thing to do was to bake banana bread. 

This recipe is one of the best, my mum said so! The rum-soaked raisins add just the right, spiced touch. Plus, you can just dump all the yummy extra rum into the batter as well, instead of draining it away like the original recipe said to do because that would be a silly waste of rum. I'm sure that this banana bread can be made vegan easily enough; just substitute the eggs for flax eggs or a mix of oil, water, and baking powder. 

However you make it, this banana bread will leave your place smelling wonderful (and bring all the boys to the yard?). Cut yourself a thick slice then enjoy with a mug of hot tea and a wooly blanket. Because you deserve to. 

  •  cup dark raisins
  • 5 tablespoons spiced rum
  • 1 ¼ cups all-purpose flour (unbleached is preferable)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 9 tablespoons unsalted butter (melted)
  • ¾ cup sugar (I used raw coconut sugar)
  • 2 large eggs
  • 4 small very ripe bananas
  •  cup chopped pecans
  • 1 teaspoon vanilla extract

  1. Put the raisins and rum in a small saucepan and bring to a boil. Once boiling, remove from heat, cover, and let sit for about an hour so that the raisins absorb most of the liquid. Drain once they are nice and plump and loaded with rum.
  2. Preheat the oven t° F. In a medium bowl mix together the flour, baking soda and powder, and salt with a wooden spoon until well combined. 
  3. In a larger bowl, blend the melted butter and sugar. Add in the eggs one at a time, stirring with your wooden spoon, then mix in the pecans, drained raisins, and vanilla extract. 
  4. Now it's time to add the dry to the wet. Pour the flour mixture one third at a time into the wet ingredients, mixing thoroughly after each addition. Pour the batter into a parchment lined loaf pan, place in the oven, and bake for 1-1¼  hours. 

27 August 2015

France & Morocco | photo diary

I arrived home a few days ago from my family trip after a wonderful and destination filled three weeks in Morocco and France. As a family, only my mother has had the opportunity to visit Morocco with her sister, whose place we stayed at outside Casablanca, and as a result the rest of us had a blast of the new continent lifestyle when we arrived. Never mind the 45° C temperatures in Marrakech, it was the fruit vendors on the side of the highways, donkey carts driving next to the regular taxis, resounding calls to prayer every few hours, and the tiny markets open until 2am that made me cherish this new culture shock. Our time in France was calm but just as amazing. We saw some long time family friends and were able to explore the adorable little villages that scatter the countryside. One thing I noticed about the south of France, specifically Aveyron, was how wide the organic style of living was. Everyone was growing, raising, or passionate about organic food! I think that fact alone will bring me back for an extended period of time. 

Three weeks was a good amount of time, not too long that we became tired with each other but not too short that we found ourselves wishing we could do more. A Goldilocks happy medium. On our last night we had dinner at The Chartier on Rue du Montmartre in Paris and it was outstanding. It's been around for over 100 years and looks like something out of a Manet painting; I had to give it a shoutout!

That's all for now- I've been up since 5am (I guess jetlag hasn't left me yet) but I hope you're all having a wonderful end of August. 

1 August 2015

travels, sweet scents, and endless cereal

As of this Sunday I will be on vacation with my family for the next three weeks. We will be flying to Casablanca and taking a weekend in Marrakech, then making our way back to France to visit friends in the south and north regions. Finally we conclude our trip with a couple nights in Paris to be surrounded by as much art as possible. Or at least that's my plan. This is most likely our last big family trip, at least as one group together which is why I want to spend as much time as possible with them, absorbing the new sights and cultures, and as little time on my phone. It's a whole new level of relaxation when you aren't attached to some sort of gadget. So goodbye phone, laptop, and all other social media forms, I'm unplugging. 

And that's my life for the next three weeks! I hope to have a lot of pictures by the end of it- mostly of the colours and olives of Morocco. Lots and lots of olives. 

Earlier this week I had a burst of inspiration and decided to make a mood board. It took me a while to figure out GIMP which has been sitting unused on my computer for well over a year now. The result is the above mishmash that I'm quite proud of. Hopefully you get the vibe that I've been feeling recently. 
  1. Oh Gorilla Munch, you wonderfully simple cereal. Who knew three ingredients could yield so much love. 
  2. I recently went to Lush with a friend of mine after wandering around downtown for a while, catching up and rediscovering our city. I got sprayed with Vanillary and immediately fell in love. Then I fell even harder as it developed with hints of sandalwood and caramel. I'm all about those sweet scents, what can I say!
  3. Pemberton Music Festival was last weekend. I might be still scrubbing off the dirt and trying to ignore the lingering ringing in my ears BUT I had an amazing time. One of the best shows I saw was Father John Misty. His album I Love You, Honeybear is perfection, check it out!
  4. I've been admiring the jewelry on Anomie for a while now. Basically since Chelsea opened her online store. With a second ear piercing in now, I've taken a big interest into earrings because now I have two options per ear! Not too sure if they ship to Canada however, but I am head over heels in love with this simple uncut gemstone style. Hopefully there's a place in Vancouver that sells similar ones? I would be all over that. 
Au revoir for now... 

29 July 2015

spiced vanilla plum jam

After the little plum gleaning trip I did on Sunday with a friend of mine, I have copious amounts of small wild plums. I'm talking a good couple of pounds here! I had no definite plans or recipes that I wanted to make with these bright little fruits, but I knew whatever jam I was going to cook had to involve vanilla. I found this recipe online and while my version might have follow it quite closely, I still wanted to share this recipe. 

I have used agar agar only once before when making raspberry jam. Even the mention of the ingredient brings back such wonderfully strong memories of a farm I worked on in France. I remember standing over a hot stove, stirring a giant pot of raspberries with both hands, listening to Timber Timbre on the radio... That was the only other time I have used agar agar, but I gotta say this experimentation with the algae-based agent was a success. The trick is not to overcook the jam and trust in its gelling powers; all will be well when the jam cools, trust me. 

For this batch I think I added too much clove. It's a very strong spice so I also recommend adding it "to taste" instead of just trusting the recipe. I never trust recipes... That might be a bad thing. Not only does the orange zest contribute pectin to the jam but it adds a much needed alternate flavour, because basic plum can be a little boring. The vanilla bean and cinnamon tie everything together and you are left with something sweet, spicy, and rich where all the flavours mingle in the sugary goodness that is homemade jam. 


  • 2 lbs wild red plums
  • 2 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon agar agar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 vanilla bean
  • zest and juice of one orange

  1. Wash and dry the plums gently with a tea towel or paper towel so as not to bruise the fruit.
    Place the whole plums in a large cooking pot, the pits will be removed while cooking.
  2. Cook gently for approximately 25 minutes or until the plums are soft and pulpy. Using a slotted spoon (or potato masher), squish the softened plums so the pits are loosened and can be spooned out.
  3. Add the sugar, agar agar, and lemon juice, stirring constantly until the sugar has dissolved.
  4. Bring the jam quickly back to the boil and cook for approximately another 20 minutes or until the jam is thick and reaches setting point. Make sure you're always stirring; you don't want the fruit or sugar to burn.
  5. Pour into warm dry sterilised screw cap mason jars. Fill until around 1cm from the top. Finger-tighten and, using a tea towel as to not burn yourself, turn the jars upside down and let cool for at least 4 hours. 
  6. Label the jam jars and allow them to rest for 2 weeks. Then enjoy!

19 July 2015

sunday night roundup | #2

Hello, hello! I hope you had a very lovely week filled with sunshine, adventures, and good drinks.

The past couple of weeks were pretty great overall! I managed to make it to the art gallery with my dad to see the Italian religious exhibit and got a couple of swims in throughout the week. Otherwise I have just been working (#nannylife) and reading. One of my goals for my twentieth year is to read all the Harry Potter books because when I was younger I only made it halfway through Order of the Phoenix then I quit and just stuck to the films. BUT I've been reading since last Wednesday and I just started Prisoner of Azkaban. I'm swept up in the magic all over again.

I also went plum gleaning with a friend recently and now I have about 3 pounds of little red plums just waiting to be canned. Jams and chutneys are in my future.

Oh, and I did a little garlic haulin' from our garden! This years crop is a few weeks early, but you can never have too much garlic.

Without further rambling, here are some internet-y things that have interested me in this past week! 
And finally, some tunes to get you in the mood to dance, go wild, and let loose. All rap/hip hop this time- some of my favourites and some new ones. But all with a sick beat to fuel whatever needs fuelin'.

Until next time... 

10 July 2015

developing a green thumb

They say there is nothing more therapeutic than gardening, and I have to say I agree. If you're every feeling stressed or upset or just generally out of whack, I highly suggest weeding. There is nothing more satisfying that tearing out plants by the roots. Bonus points if you're able to pull out one with a large stubborn tap root. 

The only time I would garden would be when my mother would force me to and I would half-heartedly move pots around or dig holes then stop after half an hour. Yet recently I've been inspired to grow my own food myself (mostly for the prospect of carrots, let's be honest). I'm a total advocate for home gardens, I thinks not only a great skill to have but you are in control of what you want to grow, weather permitting. 

I'm lucky enough to have room in our backyard to for my own little garden plot! So far I have around 5 small rows of lettuces, pak choi, and kale. They're absolutely adorable at the moment, my little seedling babies, and I can't wait till they're fully grown. Now I've expanded my bed to a small raised area which will be used for carrots but since the soil isn't warm enough yet I decided to plant radishes. Not only are they crispy and wonderful on salads but they have a growth life of 20-25 days. That's nothing! This means I'll be enjoying them by mid June! Can you tell I'm excited??

I'm extremely lucky to have a mother, who is a total green thumb, that can answer all my growing questions and who has an entire library gardening books that I can reference. If you're new to gardening or want to start growing your own food, here are a few things I have learned so far: 
  • Fence the beds with wire or some other mesh if needed. Garden beds are very attractive litter boxes for cats. I've learned that the hard way. 
  • If you don't have enough space, you can use a plastic container. Salad mixes usually come in them that you can easily reuse. Just fill it with some potting soil and seed it! Be careful how much you plant though, you don't want it to become too crowded. I would say 3 seeds per row in a 9''x5''x4'' container. 
  • Be patient. You don't want to pick them too early. I know they look delicious and adorable but the flavour strengthens as they grow!
  • Grow what you want. There is nothing more boring than waiting and watching something grow that you aren't interested in. Which leads me to my last point...
  • Use heirloom varieties. There is a lot of information out there on heirloom varieties of plants that is easily accessible. The benefits of these particular seeds is that the final plant will be something beautiful and unique ( have you seen those striped tomatoes??) instead of manufactured. It also shows support against the monoculture seed and crop producers. Always a plus. 
Have you been cultivating a green thumb too? Succulents are always and perfectly acceptable.

5 July 2015

sunday night roundup

So many of the blogs I read and love create lists of things they come across, enjoy, and feel the need to share with the rest of the world. I've been wanting to do something like that for a while, and on a weekly basis, so here it goes! The inner list-fanatic in me is ecstatic.
  • My friend gave me Feminism is for Everybody: Passionate Politics by bell hooks for my birthday a couple weeks back. It's such an amazing read; she nails the definition of feminism simply without being simplistic. Here are some quotes to get you hooked.
  • This post by Happyolks about cobbler, self-love, and nature has got me feelin' all sorts of inspired.
  • These beautifully simple date squares are just calling out to be made for a picnic/potluck! 
  • This Portland farmer's instagram... I don't even know where to begin. Baby goats everywhere! Except now all I want to do now is finish my degree as soon as possible and run off to start a farm with lots of goats. 
  • The best beach/sport sunscreens as decided by the Environmental Working Group. Very, very important since this summer is one of the hottest yet, especially where I live. I'm going to keep an eye out for the Jason Naturals one now... 

22 June 2015

apricot pecan granola

Quick recipe for today! I haven't been able to write anything recently, either due to lack of time or inspiration. My summer chemistry course has ended and my only commitment at the moment is work so hopefully I will be able to create more content. But for now I want to share a granola recipe I created a few weeks back!

During the school year when I had class at 8 or 9am I would usually leave my house by 7:30 to get there on time. At that time in the morning, I'm not that hungry but I know that once I get to class my stomach will start rumbling like a thundercloud. Granola is the best (and yummiest) solution possible.  Put in a jar with plain yogurt and some fruit it's the best breakfast that actually keeps me full until the afternoon.

My granola recipes change each time I make a batch but I always stick to whole rolled oats, a syrup, and raisins as a base. Usually I throw whatever I have on hand into a bowl but recently I have been wanting to create a specific favour combination. Thanks to this post by Pale Lily, I found out how to make it form little bunches! The addition of sugar and letting the granola cool completely allows it to form those wonderful little clusters. The inspiration here were the dried apricots, imported from Afghanistan, that I bought at a Persian market! They're not sweetened so they retain their pure, delicious, apricot-y flavour. Mixed with pecans and honey, this made for a seriously delicious breakfast option. Or lunch, or dinner... I'm not picky. 

  • 2 cups organic whole rolled oats
  • raw pecans
  • dried unsweetened apricots
  • 1/4 cup raw honey
  • 1/2 cup vegetable oil (I used canola) 
  • cinnamon
  • 1/4 cup organic coconut sugar
  1. Preheat oven to 300°C and prepare a baking tray with parchment paper. Before mixing, lightly chop the pecans and slice the apricots into strips. In a large bowl combine oats, pecans, apricots, cinnamon and sugar. 
  2. In a separate bowl whisk together the oil and honey until lightly combined. Pour over the dry ingredients and mix so that the dry ingredients are coated in sugar/oil. 
  3. Spread the granola mixture on the baking tray around 1cm thick. Press granola down flat. Bake at 300° for 15 minutes or until oats start to brown. Remove the tray and turn the granola so the underside can be properly cooked as well. Press down in the tray again, turn the oven down to 250°, and bake for another 10 minutes. 
  4. After 10 minutes, turn off the oven and leave granola inside. This will give it a chance to dry and crisp together. Once fully cooled, break granola into small chunks and store in a glass or plastic container. Best served with yogurt and bananas. 

2 June 2015

garden update | 02.06.2015

As I have mentioned before, I wouldn't consider myself a gardening enthusiast. Yet something has definitely shifted because I have found myself spending mornings before work or sunny afternoons when I return from class tending to my little patch of veggies. I even catch myself just looking out the window to see if they're still alive. Or that my cat isn't pooping in the beds. 

One of my main inspirations is Tara Weaver's blog Tea and Cookies. She is a writer from Seattle and her blog focuses on food, travel, gardening, and the stories that accompany each experience. In this post she writes about the garlic harvest and how the whole process can be a simple metaphor for life; "in these darker days of winter, that is what I am thinking about: what should I be planting now? In my life, in my relationships, in my career: what do I want to grow?"

Some pretty prominent questions as I enter my twenties. 

This is the first time growing a mesclun mix so there's a pretty steep learning curve. Some of my poor lettuces are bolting, going to seed too early. They can't tolerate high temperatures which unfortunately is exactly what May is like right now - very hot. Only 3mm of rain from an average of 60mm in the past. Other than the bolting problem, which I am trying to fix by snipping the long upward shoots at the base of the next major leaves, they are doing wonderfully. I recently added more soil provide support and some more nutrition. My main goal with these lettuces, the lacinato kale especially, is to grow those full, dark green plants complete with thick, bubbled, crunchy leaves that you can't help but imagine cooking frittatas with. Maybe the frittata dream is just mine? 

Next on the list of things to do is to cut the smaller outside leaves on most of the plants. This will support new growth and (hopefully) lead to the full plants that I want. Then thin the radishes out to give them more growing space because they're really taking off! 

23 May 2015

strawberry banana coconut muffins

Procrastibaking [proh-kras-tuh-beyk-ing] verb: the art of baking something in order to put off something else you need to do. 

This word could not be more appropriate at the moment. I have a Chemistry midterm on Wednesday that I have only been lightly studying for. I really should get going on those practice questions... 

Lately I've been flipping through a few cook books that we have out of boredom recently and came upon this recipe in one called 500 Gluten Free Dishes. I know the title sounds exactly like a terrible Buzzfeed article which is why I hadn't taken interest in it until this past week. It's surprisingly useful; they include a good base pastry flour blend recipe as well as suggest variations for all of their dishes. Of course I didn't stick to the original recipe, mainly due to lack of ingredients, but the changes I made were oh so appropriate. 

First I substituted the canola oil for scented coconut oil; I omitted the almond and corn flour and added more coconut flour; used whole milk instead of buttermilk; left out the eggs; and added 1 tsp psyllium husk. 

The amount of coconut in this recipe makes me happy. The flour, coconut oil, and shredded coconut all add to the subtle but present flavour while the banana and strawberries add sweetness. The texture on these muffins is perfect. Absolutely perfect. They spring back and don't crumble to a million pieces like gluten free muffins can do. You can easily make these vegan by using almond milk or even coconut milk if you want a dynamic coconut quality. I used as many organic options as I could but that's just personal preference, feel free to use the variety which best suits you.  


  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 3/4 cup organic coconut flour
  • 1 tbsp baking powder
  • 1 tsp xantham gum
  • 1/4 tsp salt
  • 1 tsp psyllium husk
  • 1/2 cup organic palm sugar 
  • 1/3 cup organic unsweetened shredded coconut
  • 1 1/4 cup whole milk
  • 5 tbsp organic scented coconut oil
  • 2 tsp vanilla extract
  • 1 ripe banana
  • 1 cup ripe strawberries cut into 1cm pieces (I used frozen)
  1. Preheat the oven to 400° F and line a 12-cup muffin pan with paper muffin cups. 
  2. In a large bowl, sift together flours, baking powder, anthem gum, salt, and psyllium husk. Stir in shredded coconut and sugar. 
  3. In a separate bowl, whisk together milk, vanilla extract, and coconut oil. Don't worry if the coconut oil pills together. Cut the banana into small pieces, add to bowl, and slightly mash with the whisk. Add strawberries. 
  4. Make a well in the centre of the dry ingredients and quickly pour in the wet ingredients. Stir quickly and lightly until just combined. Do not worry about a few dry bits or lumps and be careful not to over mix
  5. Spoon into muffin cups and bake for 20-25 minutes until golden, film to the touch, and well risen. Serve warm or cooled with a good cup of tea. 

17 May 2015

breakfast | 03.05.2015

Oh Sundays, you're always so relaxing. This photo is from over a week ago but I distinctly remember this Sunday because the weather was beautiful, almost 20 degrees out) I spent almost all of it reading and lying in the sun. This book is long finished, along with Of Mice and Men, and I'm currently loving A Long Way Down by Nick Hornby. I am on a serious Hornby kick this year... 

Anyway, Jo Nesbo is a great Norwegian crime writer. I don't know if I would consider him "the next Steigh Larsson" but his books are pretty gripping. The Devil's Star is the fourth in the Harry Hole series. I started with The Redbreast, the third, which is definitely in my favourite crime/mystery novels ever. This particular book starts with a young woman found murdered in her flat with one of her fingers missing and a red diamond in the shape of a star underneath her eyelid. Set in Oslo, Harry and the police department are hesitant to use the words "serial killer" but by the third murder, everything falls into place and apart. It's well paced, extremely well researched, and has a neat little twist at the end. I finished this in about a week and I always recommend his books to someone looking for a summer read! 

For breakfast on that wonderful Sun(ny)day (get it??) I had a bowl of plain Greek yogurt, a small handful of plain Cheerios and granola, some sliced mango, and raisins thrown on top. Unfortunately the granola was a weird sweet boxed kind I found in my house because I haven't made any as of late. I keep promising myself I will and I promise you I will take pics and write about it! These are my favourite kind of breakfasts though, I can put whatever my heart desires on the yogurt and it's always satisfying. 

What kind of breakfast do you make yourself on a relaxed Sunday? Have any book recommendations? Let me know! Oh, and if you want to follow me on Bloglovin' you can do so here!

16 May 2015

current favourites

The weather in Vancouver has been gorgeous for the past couple of months, I believe we have been hovering around 15 degrees since last March. This really mild weather from slow global warming is pretty terrifying, to be honest. I think the scariest thing is that many flowers and fruits are flowering ahead of time which does not align with the life cycles of bees. Ah I digress, I could talk about all the ways we can slow climate change for hours on end. Right now I want to talk about things that are making me happy or have made me happy recently!

I'm a total sucker for lists (as you might have read in the About Us page...) so what other format should this have taken? Not an essay that's for sure.

To quote Slam by Nick Hornby, "things are ticking along quite nicely,"  and they honestly have been. I finished my first year in my degree and declared my major, so now I actually have direction in my studies. I've been reading so much more, been watching some good tv shows, listening to good music, and making some wonderful recipes. Additionally, the relationships in my life right now are so, well, fun. For example my brother is at an age where we can talk about almost anything together and, no joke, we are borderline bff's. We even go to the gym together! When things are going well one tends to enjoy the minute details of life.

And without further rambling, here is what I have been enjoying recently:
  • Slam by Nick Hornby. A heartwarming story about family, relationships, and what moments define "growing up." Hornby writes from the perspective of a 15 year-old boy and his voice is absolutely wonderful, you can't help falling in love with this kid. 
  • Carrots. This may seem totally out of the blue but damn I have become a carrot fiend! Bring me a sweet, organic carrot bouquet (preferably of the rainbow variety) and I'm yours. 
  • I had a bellini this week at drinks with a friend of mine and even though they're insanely sweet, I'm already looking for the best in Vancouver. 
  • Another drink is iced coffee! I had an iced americano from Our Town cafe on Kingsway street and it was amazing. Strong with a hint of cocoa and when topped with lots of cream absolutely delightful. 
  • So many good tv shows where do I start... The Mindy Project is amazing. Silicon Valley. Game of Thrones season 5. Girls season 4. Archer season 6. Just to name a few.
  • Style the Natives run by Charly Cox. This girl is wise beyond her years and writes with such poetic elegance, it's always a pleasure when she posts something new. 
  • Finally, music. I jumped on the Spotify bandwagon and made a playlist! These are some of my indie/folk/alternative tunes that I've been digging. I've been listening to a lot of rap recently and could do a whole separate playlist on that, but maybe next time. 

12 May 2015


Today is my wonderful mother's birthday, and two days ago it was Mother's Day. Needless to say I have been spending a lot of time with her. My mum is beautiful. She's such a calm, smart person who having been through a lot of difficult times in her youth has managed to learn from each experience. I am so happy to be her daughter, and even more grateful that we have a solid, loving relationship. Just knowing that she is always there for me and I can always turn to her for help makes me so happy.  When sitting down and thinking about it, she's such an inspiration to me as she never falters in her beliefs whether it be about raising children, gardening, or feminism. Anyway, enough sappy rambling! She's a badass and I love her. Oh, and she makes the best spanakopita in the world.

I had planned for the past few days that I would make her a gluten-free cake as she is slightly gluten intolerant. I decided on a chocolate earl grey bundt cake with lavender icing. I'll stick the recipe below, but be warned! Chickpea flour is not recommended for sweet items and made the batter kind of bitter... Next time I would use 1 1/2 cups brown rice flour and 1/2 cup almond flour for a better flavour.

The cake recipe is adapted from Shutterbean's Chocolate Earl Grey Cake. The icing is from a Martha Stewart recipe. 

I'm really happy with this cake! It might just be the prettiest cake I've ever made! Besides the slight bitter taste of the chickpea flour, it's a satisfying cake. Nice and light and chocolate-y. Let me know if you try it out.

Cake Ingredients:
  • 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 3 eggs
  • 1 1/2 cups organic palm sugar
  • 1/2 brown sugar
  • 4 ounce unsweetened chocolate, melted & cooled
  • 2 cups organic brown rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthum gum
  • 1 teaspoon potato starch
  • 1 teaspoon tapioca starch
  • 1/4 teaspoon kosher salt
  • 1/2 cup plain yogurt
  1. Preheat the oven to 350° F. Spray the bundt pan with cooking spray (I used coconut oil).
  2. Brew the tea for 3-5 minutes and set aside. Melt the chocolate in a bowl or pot over water and set aside to cool.
  3. In a blender, combine eggs, sugar, and butter and cream until smooth. Blend in the melted chocolate. Then add the flour, baking soda, baking powder, the starches, xanthum gum, salt, and yogurt. When fully combined, pour into the bundt pan. 
  4. Bake for 50 minutes. Test by inserting a skewer until it comes out clean. Let the cake cool and then try hitting it out of the bundt pan.
Icing Ingredients:
  • 1/3 cup milk
  • 1/2 teaspoon dried lavender
  • 3 cups confectioners sugar
  • red and blue food colouring
  1. Bring the milk and lavender to a boil for 3-5 minutes. Let cool and steep for 10 minutes. 
  2. Strain into a bowl and mix in the confectioners sugar and food colouring (1 drop red, 1 drop blue). 

Bringing It All Back (Home)

I've been slipping from my usual creative roots recently. It might be because my studies at the moment are very science-based or because I haven't felt extremely inspired by anything in particular. After I transferred from a visual art program across the spectrum to applied biology I promised myself (and others) that I would continue doing art, whichever format it may take. And now I'm here, at 2:20am on a Monday night after starting a summer course, finally writing another blog post.

I need creative outlets in my life, I honestly just can't function normally without them! I may delete this post if none of this works out but this should be in writing: I want to create this blog. I want to share my opinions, findings, and experiences with whoever is willing to listen and in turn want to participate with other bloggers in the same way. I have spent so much time perusing various blogs over the past few years. My timeline started with beauty, turned into fashion, then found its way cooking and even gardening. Reading all these wonderful stories and being a part of others' lives that I had no idea existed is a wonderful way of feeling connected in an internet culture that is weirdly disconnected. Plus, I feel so inspired when I see what some bloggers have created (specifically the food mmmm).

So let's start again, shall we? Hello, my name is Sophia and I study applied animal biology. I have a love for cats, photography, and soccer. I am also strongly passionate about good food and community and believe they intertwine perfectly. I may not be the best writer or photographer but I will always try my best. Hopefully, this little space will start to feel like my own as it begins to fill with little snippets of things I want to share and, hopefully, we can find common ground.