Winter Break in Pictures

It’s almost the new year! Which means it’s time to clean out all my old photos. And what better way to do so than to upload them all here?

Lunch at Boston Pizza with the family. Featuring cheesy garlic bread over seven-cheese ravioli, shrimp tacos and fries, and sun-dried tomato and chicken quesadillas with sweet potato fries.

The cheesiest pasta, made at home with jarred marinara, topped with fresh mozzarella cheese and served with buttery parmesan naan bread and spicy sautéed broccoli.

Roasted potatoes and broccoli with baked maple-soy salmon over rice, and some time at a local coffee shop (Coffee and Vanilla) with high school friend Joanne.

I’m kind of in love with Costco’s stuffed peppers. These were served with plenty of Parmesan cheese (more added after, of course), sautéed carrots and asparagus, and fresh corn on the cob stir-fried with green onions.

More time at a coffee shop, this time with high school friend Medha at Juillet Café.

Another day, I enjoyed leftover roasted broccoli, chopped up into an egg scramble with freshly-grated Gouda. The toast was extra special, being Mom’s favourite brioche bread with butter.

One more coffee shop: yesterday, I spent time with the lovely Rachel at The Birds and The Beets, where we chatted over some great dishes. I loved the cheddar-filled egg scramble with spicy mayo and greens in my breakfast sandwich, and Rachel had homemade yogurt with granola and jam.

Guys. I read a new, obsession-worthy book! Initially, I forced my sister to buy and read Scythe by Neal Shusterman over the summer, and she obliged reluctantly. Unfortunately, she wasn’t a big fan. I finally read it myself this winter and fell in love with the beautiful, futuristic world and captivating concept. If Neal Shusterman and Suzanne Collins (author of the Hunger Games trilogy) were given the same prompts – futuristic North America, teenage boy and girl in a deadly competition, justification for murder, modernized Roman weapons, archaic Greek and Roman names, malicious and all-seeing government à la Big Brother of 1984 – you’d end up with two incredibly different, yet similar, tales: Scythe by Shusterman and The Hunger Games by Collins.

Here’s the synopsis on the inside cover of Scythe:

A world with no hunger, no disease, no war, no misery. Humanity has conquered all those things, and has even conquered death. Now scythes are the only ones who can end life—and they are commanded to do so, in order to keep the size of the population under control. Citra and Rowan are chosen to apprentice to a scythe—a role that neither wants. These teens must master the “art” of taking life, knowing that the consequence of failure could mean losing their own.

Screen Shot 2017-12-26 at 10.08.52 PM

Onto an entirely different thing: party food! Mom and I made Christmas Eve dinner for friends and family, including a special chocolate cheesecake, crackers with Laughing Cow cheese, hummus, and maple smoked salmon nuggets, stir-fried veggies, a seasoned turkey with gravy, baked potatoes, and almond banana muffins.

Finally, Mom made these pearl meatballs, a Chinese dish that involves ground pork, ginger, green onions, and spices, with glutinous rice rolled overtop before steaming. These are one of my favourite Chinese meat dishes, particularly with purple yam underneath while steaming.

There was a bit of experimentation in the kitchen, where Seline and I tried to make Ricardo’s checkerboard cake. It was fun to make (and an absolutely painstaking process), but didn’t turn out as expected – hence the lack of photos of the finished product. It tasted good though, but how could it not, with homemade buttercream frosting, homemade pound cake, and homemade caramel?

Checkerboard Cake

Serves 8

INGREDIENTS

Caramel

  • 3/4 cup sugar (150 g)
  • 1/4 cup water
  • 1/2 cup 35% cream/heavy cream

Frosting

  • 3/4 cup unsalted butter, softened (170 g)
  • 2 cups icing sugar (250 g)
  • 1 tsp vanilla extract

Cake

  • 1 cup unsalted butter (226 g)
  • 1 1/4 cup sugar (250 g)
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups flour (256 g)
  • 2 tsp baking powder
  • 1/3 cup milk
  • 3 tbsp cocoa powder
  • 3 tbsp more milk
  • cocoa for garnish

INSTRUCTIONS

  1. Caramel: Cook sugar and half the water until mixture is golden brown. Add remaining water and cream. Simmer 2 minutes. Cool completely and set aside.
  2. Frosting: Beat all frosting ingredients together until smooth. Set aside.
  3. Cake: preheat oven to 350 degrees.
  4. Butter two 9×5 inch loaf pans.
  5. Cream butter and sugar.
  6. Add eggs, vanilla, and beat until smooth.
  7. Combine flour and baking powder.
  8. Stir dry ingredients into previous mixture, alternating with milk.
  9. Divide batter in half.
  10. Add cocoa powder and extra milk into one portion of the batter. Mix gently.
  11. Spread chocolate batter into one loaf pan.
  12. Spread vanilla batter into the other loaf pan.
  13. Bake in the middle of the oven for approx. 40 minutes, until a knife comes out clean. Cool.
  14. Remove from pans. Slice off the rounded top of the cake.
  15. Slice cake in half horizontally.
  16. Layer slices alternately of chocolate and vanilla.
  17. Spread caramel between each layer, so they stick together. Level the sides of the cake.
  18. Slice the cake vertically into three long pieces.
  19. Lay a slice of the cake flat, and cover with caramel. Layer with remaining slices, alternating the colours to form a checkerboard with caramel between each layer.
  20. Frost the cake with a very thin layer with a spatula. Chill for 20 minutes in the fridge. This is a crumb coat which will prevent chocolate crumbs from appearing on the frosting.
  21. Spread the remaining frosting.

That’s it, guys – happy rest of 2017! 🙂

One thought on “Winter Break in Pictures

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s