This is the gif I told you about.
Wind as a token of my love for colder days.
Days made of rain pouring down the windows. And a roaring sky. Oh and the occasional lightning too, welcomed with more vowels than our alphabet offers.
Don't you love animated gifs ?
From me to you, Gaïa – Cake de voyage au yogi tea
[Yogi tea journey cake]
It was the end of autumn and my days were spent on a farm, milking goats and making cheese. I met her. She had a name from the earth and an Australian accent.
Dans le jardin
[In the garden #1]
We picked radishes. A big fat handful of them. We cleaned them under running water and kept the leaves for a soup. We ate two strawberries straight from the plant.
Réussir le fondant pâtissier blanc, pas à pas – Mastering white pâtissier fondant, step by step
One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green too.
Les vagues
[The waves]
I drove along the coast on Sunday. It was raining. Of the fast windscreen wipers kind. And the wind would push waves on the road.
I stopped. And my cheeks turned pink.
On thunderstoms and first kisses – Caramelised Jerusalem artichoke velouté
It’s been oh-so-quiet around here lately. Perhaps, that’s what happens when I have too much to say, too much to do, too much to look forward to.
But last night, I saw the dark sky turn into fireworks.
A bicyclette
[On a bicycle]
I’ve been riding my bicycle through the beach, and putting tray after tray of madeleines in the oven. It smells lovely around here. Of warm butter and vanilla.
You should come.
Those three words – Gelée d’huile d’olives
[Olive oil jelly]
In autumn, with figs, a young brillat-savarin curd, and a warm sponge so full of vanilla seeds it’s almost grey. Perhaps, a few toasted and salted almonds for crunch.
In winter, with caramelised apples, a white chocolate granita – not unlike snow, crystallised rosemary, and fresh apple bubbles.
You’re my favourite flavour
One day I will tell you why I’ve been so quiet this past month. Right now, it all gets down to my bed, a virus, a bottle of water, and way too many pills for one girl to take.
La vanille
It’s hard to play favourite with vanilla.
Tahitian vanilla (or for the geeks out there, and that includes me, Vanilla tahitensis) is a bit of a outsider – considered its the only vanilla to contain heliotropin – with its floral burst and nutty undertones.
Et des morceaux d’arbres tomberaient du ciel – Le cake très chocolat
[And pieces of tree would fall from the sky - The ultimate quadruple chocolate loaf cake]
I plan to spend this autumn collecting dead leaves and horse-chestnuts, drinking coffees with warm mittens on, drawing the nights away, and day-dreaming about je ne sais quoi.
Réussir la crème pâtissière, pas à pas – Mastering pastry cream, step by step
It was a day at the end of September. A couple of years ago. I put on my pied-de-poule trousers for the first time since the internship I had done the summer before at Pierre Hermé.
PS. Une brioche avec un peu plus de beurre
[PS. A brioche with a tad more butter]
London, sometime in April.
I made a brioche. In five minutes; and five days. We woke up early to shape and proof the dough.
Skinny dipping – Double chocolate profiteroles
I haven’t been hanging out with my laptop much lately. You see, I’ve been sort of busy doing this. And some unexpected things. Of the good kind.
Like a lunch at Mauro Colagreco‘s Mirazur – which you will certainly hear of next week – and the less-than-occasional dip in the waves.
Comptine d’un autre été – Des chouquettes
[Lullaby from another summer - Sugar choux puffs]
I could tell you how my dad would take me to the boulangerie after school, as I was smaller than the smallest tree of your garden.
