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Insipred, At Last
2007-10-01 10:54:00
After a short hiatus from baking and blogging, I have finally found the inspiration to pick up the wooden spoon once again and get back into the groove. It was only fitting that this luscious Strawberry Brulee tart from Bourke St. Bakery in Surry Hills would be just the thing to shake off all that blah that I found myself in. Not to mention the trip we took to the Hunter Valley for a wedding- who doesn't love a good excuse to go away to the country?Besides going away on our short-lived road trip, I've been keeping myself busy working on other projects, but now that I've given myself sufficient respite from the kitchen I am ready and raring to get in there and get my oven mitts back on. Absence does make the heart grow fonder, or should I say the stomach?And it's great to see that you all didn't stay away from the blog while I was gone...Pictures from our weekend in the Hunter Valley coming soon.Copyright Jennifer Oh. All Rights Reserved. This material may not be published, rewr...

A Lot of Hot Air
2007-09-19 11:30:00
It seemed all to coincidental that the battery on my mac died the same time I decided to take a little creative hiatus. So for a whole week I have been pretty much computer-less, thanks to Apple and their unreliable range of macbook batteries. Apparently this is a fairly common problem and frankly I am pretty pissed off. Luckily my macbook is still under warranty. And so my love-hate affair with Apple continues.But on to better, tastier things. Like Taleggio cheese.Taleggio is an Italian cheese that originates from the region of, surprise surprise, Val Taleggio. As a cheese, I think Taleggio is one of those that just have to revered. It's been around for centuries and the process of how authentic Taleggio is made has changed very little. The cheese is usually left to mature in limestone caves or cellars and are washed in a special salty brine every week in order to inhibit the growth of certain moulds.The cheese has a thin orangey-yellow rind, which you remove to expose the soft, s...

When Bloggers Lose Their Fizz
2007-09-11 10:02:00
What happens when you don't feel like blogging?Well, you don't.I needed to be fair on this magnificent orange and date tart, so I thought that I would wait until I was in a blogging frame of mind, lest I give it a foul review just because I wasn't feeling all too generous with my words. I don't know exactly what it was; a culinary funk, blogger's PMS, just lazy? But what I do know is that although I kept eating and baking, I just wasn't in the mood for documenting it with the sheer enthusiasm and veracity that I normally possess. Let's just call it a pause in the culinary freight train that has become my life since the inception of this blog.I know for the past year and a half, I have been relentless in baking, cooking and chronicling my every move in the kitchen and the market. I must admit, I got a little tired of it all. I just wanted to make something, and eat it straight away and not have to wait until it has been adequately captured and recorded for the purposes of blog...
More About: Bloggers

Gnocchi Two Ways
2007-09-06 02:23:00
No sooner than when I rejoiced over the advent of spring that winter comes back to bite us in the you-know-what. Winter weather has returned and so have the rains. I don?t know if this is Sydney?s way of welcoming the dignitaries arriving for the APEC conference, but it sure hope it doesn?t stick around for too long. I was just enjoying the sunshine and warm weather, and I could smell summer was just around the corner. Now it feels like summer is around the corner and down five more blocks away. What is with this erratic weather? If you wanted to conjure up what the weather has been like, well it?s the kind that makes you want to stay in your pyjamas all day, the kind that makes you crave something warm for your belly and it?s the kind of weather that forces you indoors. Be that as it may, there is no need to fret. I have something sunny and light to wash away those cold weather blues.Gnocchi - it probably isn?t the first thing you would think of when you cite being ?light? as one of...

Springing Into Action
2007-09-01 10:37:00
It?s official, spring has begun! And today felt exactly what you imagine a perfect spring day should be. The morning started off with a little rain, but then made way for the sun to peer through the clouds and dissipate all the dreariness.Even though the weather had already bade winter farewell a whole week ago by offering Sydneysiders a premature glimpse of what was to come with unusually temperate conditions, the weekend was the ideal time to soak it up. According to the weather bureau our temperatures have been about 10° above average the past couple of weeks, which apparently is unprecedented. I don?t know if global warming has anything to do with it, but these abnormal weather conditions do have slight advantages, even when they are a little short-sighted.How, you might ask, did we spend such a genial spring day?Well firstly we made a trek to the Prymont Grower?s Market, which occurs on the first Saturday of every month in Sydney. It?s a real crowd puller and pleaser, and even ...
More About: Action

Quintessential Winter
2007-08-27 13:25:00
No matter what the weather is, most of us somehow find a way to find fault, grumble and whine about it. It?s always either too hot, too cold, too sunny, too windy, too wet, too sticky. And I admit, I am usually a prime suspect for such behaviour; in the winter I moan about how I can never get warm enough and then come December and the Sydney summer descends on us and I complain about how insufferably hot it is.The weather has always been a talking point, a conversation starter I guess, and why should it be different on this blog. You have probably heard me complain several times about how cold and wet it has been the past few months and I bet you?re sick of it. Well before you leave, I should mention that this time I have nothing to complain about. Nothing. Absolutely nothing. Sydney?s weather today was as perfect as the proverbial postcard.But before winter is all done and dusted, I thought I would make her one last meal to send her off in style before she makes her way up into the...
More About: Winter , Essential

Flip It Like It's Hot(cake)
2007-08-25 13:17:00
As for me the notion of breakfast, as a meal, generally oscillates between the comfort of routine and the pleasure of ceremony. Somehow, you can have the same thing for breakfast everyday and it?s no drama, as if we need to start the day with one constant before we are hit by all the variables that follow throughout. Then there is the ritual of the café breakfast, now that?s another thing.We?ve made it somewhat of a sport to go out for breakfast here in Sydney, and if you are even trendier or sporting a hangover on a Saturday morning, it?s brunch. But it seems that the café breakfast, no matter what time of day is experiencing a revival. Before, it seemed rather preposterous that you would even leave your house at such an early hour to go and have breakfast out, when you can have a perfectly good one at home, but times are a changing. Nowadays, the hottest thing in Sydney?s eateries is the breakfast menu and I?m not the only one who has noticed.But then again who can maintain such a...
More About: Cake , Flip

This Cookie's A Winner
2007-08-21 12:04:00
Even though this is all wrapped up in pretty blue ribbon, no, this isn?t the surprise I was talking about before. I know some of you have been anticipating with bated breath what this surprise is. And I do hope that it eventually lives up to all this hype I have inadvertently bestowed it with. But I just have to find the time to make it, just for the simple fact that I don?t want to rush it. I only a have a small portion of the stuff, so I must be cautious lest I ruin it and have nothing to show.So it will have to wait until later in the week, as I have a packed schedule these next two days filled with birthdays, dinners and soirées. It?s just as well that I love to eat (and drink), as I would tire of all these shindigs. But, alas, that surprise must wait. Don?t worry I am itching to create something newBut here is something I made earlier.If you like all things pretty, then for me, lavender is usually what comes to mind; its delicate lilac blossoms, its fragrant aroma and it's bea...
More About: Winner , Cookie

Market Favourite Creates Splash At Home
2007-08-15 02:49:00
What? Another yeast concoction?Yes, that's right, I am finally getting my yeast legs, and just like like that little mound of dough that expands and increases in size, more and more my confidence with working with yeast is growing. I've never been happier. I've never had this much repeated success with yeast before, it's unprecedented!Now I know how it really feels to work that pliable dough in your very own hands, kneading, pulling and stretching those protein strands to elasticity, wow. I know it sounds awfully food-geeky of me but it was really thrilling, I can see why bakers are so willing to get up so early for their craft, this dough-business is definitely worth it.Okay, okay, I promise I will start to control my elation; I can feel most of you are slowly starting to back away from the crazy girl enthusing fanatically about dough and yeast. I'm dropping the ball of dough and my hands are up in the air.These new yeasty concoctions are Turkish Gozlemes, which are basically ...
More About: Market , Home , Splash , Create

Waiting For a Friend Cost Me Money
2007-08-11 13:50:00
I was at the organic market this week and was just browsing through the aisles while waiting for a friend to turn up to lunch. I wasn't intending on buying anything but there's something about the consumer in me that just cannot resist certain things. I'm all about aesthetics, if it looks good then it has my attention straight away. Things that look unusual or cute have me at hello. So by the time I set foot outside the store, in my clutches were a few impulsive buys and I had somehow ended parting with $13.75. Something I didn't intend on doing at all. I never thought that waiting for a friend would cost me money. Not that $13.75 is at all steep, but I am supposed to be on a strict financial diet as I am saving for an overseas trip- every cent counts. And it is becoming more and more apparent that impulse spending is my most wicked vice. This is what I bought.Firstly, the picture above is a roll of cacao and sugar tablets that you can dissolve in milk and turn into hot chocolat...
More About: Money , Cost , Friend , Waiting , Wait

A Sticky Pudding To End Your Life With
2007-08-08 10:20:00
A few weeks ago, the people behind Chew On That asked me one of the hardest questions I?ve ever been asked in my life, and this is no overstatement. The question left me stumped. The question was ?what would your last supper be??I can see some of you already going into blank stares, lost in thought about which gastronomic fare you would bookend your life with. Sounds rather morose I know, but don?t let me interrupt that pensive state you are already in and let me ask you this same question. When faced with the last supper of your life, what would you get the chef to cook up? What would be the perfect culinary ending to your life? What after tastes do you want lingering on your tongue as you enter the after life?I had to tell the ever so patient people at Chew On That, that I needed some time to think about it, and even when presented with the deadline, I gave them the first thing that came off the top of my head. The thing is, my last supper was far from my mind, it?s not something ...
More About: Life , Pudding , Icky , Tick

Mushroom and Gorgonzola Rotini
2007-08-05 16:31:00
As promised, here is the recipe for the mushroom pasta I made yesterday for lunch using the fabulous hunk of cheese I bought at the markets . On a lazy Saturday afternoon, the last thing you want to do is linger too long in the kitchen. Now, this pasta is so simple and so easily modified that I don't even know if I should provide you a recipe. You could almost make it up as you go, I did. But here it goes. I used the regular swiss brown mushrooms you can find at any supermarket for this dish as that is what I had in the fridge, but really you can use any mushroom you want. If I were to make this again, I am imagining some porcini, chanterelles, oysters, or if you happen to be very lucky or loaded, you can lace the pasta with shavings of fresh truffle. Divine.You can't tell from the picture above but the sauce becomes a beautiful seafoam green and is quite runny in consistency. The taste is quite strong because of the gorgonzola, and if you don't want such a prominent cheese taste...
More About: Mushroom , Mush , Gonzo

Good Living Pyrmont Grower's Market: August
2007-08-04 18:55:00
My hands, brimming with newly bought wares were slowly getting tired. Two bags on each hand, a bunch of flowers clutched under an armpit and a handbag slung over the other shoulder. I don't remember having to walk so far to get to the markets. Especially when I got there just a half hour after it opened. I thought I was early enough, but judging by how far I had to park it was clear that the markets was the place to be this morning.Yes, that's right, it's the Good Living Grower's Market at Pyrmont again. It's been a bit of a spell since I last posted about these market- I was busy and sick the past few Saturdays, but this time I was determined not to miss it. Besides, with a winter's morning so hospitable as this, how could I resist?The first thing I passed was a floral stall that for some reason is tucked away in a corner apart from most of the other stalls. If it weren't for the fact that I entered this way and its convivial proprietor and perhaps the chocolate truffle stal...
More About: August , Ving

8 Quick Random Facts About: Me and Pears
2007-08-02 17:25:00
In my grand tradition of responding to memes dutifully tardy, here is my response to Kelly, Myriam and Jerry?s tag of 8 things you didn't know about me. And to keep this post somewhat food related and to also provide a smooth segue into the following pear and hazelnut recipe, I thought I would share some quick facts about pears as well. (The pear facts come from all over the Internet)JEN FACT #1She was born in the Philippines and immigrated to Australia when she was six with her family. She has called Australia home since then.PEAR FACT #1Pears that are left to ripen on the tree will turn mealy and unappetising. So most ears are actually picked before they are ripe and are left to ripen in the shop or at home.JEN FACT #2Jen once had to get stitches in her cranium when she was about 5, after an unfortunate mishap while trying to prove she was old enough to bathe herself. To avoid being too graphic, all I will say is that she put her head under a faucet when the accident occurred.PE...
More About: Facts , Random , Quick , Ears

Another day, Another Donna Hay
2007-07-30 18:16:00
Issue 8. It's the one I'm having a love affair with at the moment. And yes, you guessed right, it's a Donna Hay Magazine- the autumn issue, number 8.So far I have baked this, this and this from issue 8 and it?s not stopping there. Somehow Miss Hay has managed to compile all of my favourite cold weather recipes into this one issue. There?s a lot more where that came from and there?s still a gaggle of recipes I have book marked and there?s still a whole month of winter left. You still haven?t seen all of issue 8.And obviously you haven?t seen the last of Donna Hay. If I could paint a picture of how I want my dream kitchen to look like, well it would look like a Donna Hay Magazine- clean and crisp, modern with a few vintage twists. I absolutely love her taste, and not to mention the eye candy in every issue, it?s food porn at its grandest. And I actually hate calling it food porn, because it sounds rather vulgar, but unfortunately it is probably the most apt way of describing it.Any...

Pooch Pampering
2007-07-27 03:34:00
Now, I have been quite loyal in providing my family and friends, and even you my dear readers with as many toothsome morsels as I can. There?s been a lot of fodder exchanged on this blog and, many a meal has been passed around but somehow I have been forgetting one thing. What about man?s best friend?Well, it seems that my dog Jack has expressed his discontent at the way that I have catered to everyone else?s taste buds, but never his. Now we do feed him good (dog) food and even try to be creative by adding combinations to his normally boring cans of food. However it?s been far and few between the treats that really matter- the kind that comes from the heart.So when I stumbled upon this recipe on Chubby Hubby that he made for his puppy?s birthday, I knew it was Jack's sixth sense spurring me to bake these for him. Now I usually make a point to taste everything I make so that I can faithfully recount it for you on the blog. But this time I thought I would leave it up to Jack.As I me...
More About: Peri , Erin

Kinda-a Surprise
2007-07-23 03:50:00
You know how I have that strained relationship with yeast? Well, I think that relationship might be on the mend. We have never worked well together before but now things are looking up for us and we might actually make a great team. How do I know this? Well, by the way that these brioches have turned out (a big cheesy big cheesy grin erupts on my face).These are my first ever attempt at brioche. I always thought that they were quite complex to make, but then I thought about it and wondered why I ever hesitated in making them in the first place. Okay, so croissants are complex and puff pastry doesn't even seem to be in my capacity right now, but in comparison brioche is a cinch. And I'm not getting ahead of myself, nor am I overestimating my ability and I am by no means a yeast-baking expert. This post is merely an expression of exclaimed joy and astonishment over how successful this current yeast venture has been. Especially when most times the opposite has been the case.Most of t...
More About: Kinda

Bagel House, Rozelle (or How To Have a Carb Overload)
2007-07-21 11:52:00
I have often lauded over my love for carbs on this blog. And on many occasions I would state how great carbs were, in a spirited attempt to curb those who are anti-carb back into the habit. What can I say, I love carbs and would fight for them to the end. But can this carb lover ever get too much carb? Well let me say after a trip to the Bagel House in Rozelle, I can aptly say that I went into a carb overload. If it weren't for the immense pile of things I needed to do, I think my body would have gone into shut down mode just so my digestive system could process that inundation of simple sugars into my body. It all started when G decided that we needed to go to a tennis supply store in Gladesville as he needed some more things for work (he's a tennis instructor). Well whenever we are in the remote vicinity of Balmain, we always make the excuse to go into Darling St and make a pit stop into some of our favourite food haunts. One is Bertoni Casalinga, home of the Ciambelle alla Nute...
More About: Disasters , Ouse , Zell , Carb

Brownie Love
2007-07-19 13:30:00
I usually hate getting all those batch emails that get forwarded and passed around by most people. You know which ones I?m talking about; it?s not only the spam that bothers me, but it?s the junk mail that gets circulated by all your friends that are supposed to be hard at work in the office. Hey, aren?t you supposed to be working?Sorry to say, but I?m not really interested in the next thing that I should stop using because it might cause cancer, nor do I want to know that I will have bad luck or never find true love if I don?t pass on this email to ten people in the next five minutes. I think the only exception to this peeve is a forwarded email I received about chocolate and women. I can?t even remember the details of the email, not even vaguely, but I do remember laughing in concurrence about how right the email was about women and their affection for chocolate.I can?t speak for every woman, but I can speak for the ones I do know and it?s true, we cannot say no to chocolate. And ...
More About: Love , Brownie

Easy As Muffins
2007-07-15 06:10:00
I?m feeling a bit better now; the good news is I?ve now managed a little spring in my step and I no longer feel like that seething cesspool of bacteria like I did a mere week ago. I think my immune system suffered a battering while at the conference last week eating lots of nutritionally deficient foods like hot chips, pizza and meat pies. All great when on the go, but terrible when you are trying to fend off disease.So in my effort to wage war against those recalcitrant little bugs that have invaded my body and have yet still to pack up and leave completely, I bought a whole bag of Navel Oranges. Not only are they delicious this time of year, when they reach their season but they are also full of virus-fighting vitamin C. I don?t exactly know how adept they are at fighting disease, but it was more to soothe my conscience than anything else. I have little faith in antibiotics and really hate to even more pollute my body with drugs that I am happy to be sick longer and just let my ow...
More About: Muffins , Easy , Muffin , Fins

Baba Who?
2007-07-13 11:10:00
We are now smack bang in the middle of winter and I can feel it. As I sit on the couch, in my warmest winter woollies, thick socks, scarf and if I didn?t have to type I would probably have a pair of gloves on too. Sydney homes weren?t really made for frosty conditions; they were built more to withstand those harsh Australian summers most people know about. But it appears that the construction industry seems to forget that we have winters down here too, and it gets pretty darn cold.You will hear me every winter, every year, complain about the cold, and I realise that what I mean by ?cold? is quite feeble compared to what other people go through in say, Canada and Upper Siberia. It?s not even cold enough to garner any snow here, but no matter how you look at it, to me cold is cold. It?s cold when you can feel it in your bones, and feel it in my bones I do.So when on the hunt for recipes, all I was looking for was something to warm me up. Now after having a pumpkin stew for dinner, I n...

Outbarking the Dog and Surfing the Net
2007-07-09 07:25:00
I've confined myself indoors while recovering from what the doctor has now diagnosed as Laryngitis. So I have been giving Jack my dog a good run for his money as I've been pretty stiff competition in terms of barking it up. He's given up trying to out-bark me, i've won the past few rounds. The cough still persists and I've pretty much lost my voice, so on a social level, there is really no point in me going out or hanging out with anyone.So as I veg out at home alone, with the dog, lemon and honey tea in hand, the heater on, blankets strewn all over the couch and laptop firmly secured on where else but my lap, I browse the wide world of the web. I'm filling up my del.icio.us album with lots of tags of recipes I want to make and alas here are a few other things i've found that have caught my eye.Believe it or not, this is a toaster that I found on designboom.com. The toaster is called "Glide" because the toast simply glides through that little opening where the bread is heated...
More About: Surfing , The D

Under The Weather
2007-07-08 05:47:00
I held up pretty well all week throughout the conference where I was serving on the televesion crew, but now I'm feeling a whole lot worse. To give you an apt description, my throat feels like razorblades, my nose is blocked, my eyes are bloodshot and all I want to do is sleep. In order not to spread my "cooties" to everyone else, I am opting to strike out of cooking and baking until I get a lot better. But so as not to neglect this poor old blog, here is a recipe from the vault that I haven't posted about.I made this layer cake about 4 weeks ago and took photos but then completely forgot all about it. I think it may have been overshadowed by other pressing posts- like all those cookies I made during the bad weather week in the series A Cache of Cookies. Not that those cookies tasted so much better, but this cake disappeared with such speed and stealth that I almost forgot that I made it.The original recipe asked for groundnut oil, although as I was making this cake on the fly, I ...
More About: Weather , Under

Gone Shopping...
2007-07-01 19:53:00
You might be asking, why the influx of posts in the last few hours? Well the answer is that I won't be posting on the blog for a whole week. And this time, it's not just neglect but I am actually going to be away, so I thought that I would leave you with a few extra things to look at and muse over. I feel like this blog is my kid, so I feel the inclination that I should leave it an appropriate amount of rations while I'm gone. It must be that maternal instinct kicking in.I will be at a conference for a whole week and thus will be away from my laptop, my kitchen and that seemingly endless supply of sugar and butter. I might be able to sneak a peek or two at the blog, probably only short enough to read your comments and put them up. But during the week i'll try to secure myself a short pocket of time where I can make a quick detour to the supermarket and replenish my dwindling pantry. And soon enough there should be a new array of goodies for you to chew on.For now, let me take yo...
More About: Shopping , Ping

Let Them Eat Ice Cream Cake?
2007-07-01 14:12:00
My first experience with ice cream cake was when I was at a birthday party; I must have been around 5 or 6 years old. And since then I never really gave ice creams cakes anymore thought. To me they are just part of those juvenile whims that you try to shed once you reach a certain age along with say, wetting your bed and running barefoot around the neighbourhood in your PJs. Okay, so it might be a bit of a stretch to mention ice cream cake in the same sentence as wetting your bed, but you get what I mean.So you might be glad to know that I?m way past those childhood dilemmas but I think that it?s time to resurrect the ice cream cake. I?ve only ever seen the ice cream cake come out for two types of birthday parties- they are usually reserved for children?s birthdays and for those over the age of 60. Is it because we revert back to that child-like state when we get older and thus requires the presence of an ice cream cake? Well, I say enough of having it merely at the polar end of our...
More About: Ice Cream , Cake , Cream

Intellectual Food
2007-06-30 22:15:00
I don?t want to upset any foodie aficionados here, but I am a bit reluctant to jump on this molecular gastronomy bandwagon. You might think why the heck not? I jumped right on top of the cupcake craze and was suitably taken in by the no-knead bread fad and am completely convinced by wagyu. But somehow I am happy for this speeding bandwagon to zoom right past me. Perhaps it?s because I?m not convinced. The idea of eating foam really doesn?t get my mouth salivating, and to be honest neither does the sound of bacon and egg ice cream or snail porridge; it actually gets my stomach churning. Call me boring but I would much rather stick to eating my bacon and eggs just how they were intended- crispy and sunny side up. All this said, I am no authority on the subject of molecular gastronomy and to be honest I have never experienced the stuff. It all sounds too scientific for me. This is coming from the girl who tried every trick in the book to skip her chemistry class. Once you start talk...
More About: Food , Intellectual

A Cranberry Fixation
2007-06-26 15:32:00
It seems that I have been baking a lot from blogs lately. But who can blame me; I suffer from an overload of recipes from so many food blogs that continually tease and entice me with their recipes. And my eyes are never satiated; my bookmarks are full of recipes that I have spied, salivated over and envied and the list keeps growing. So what I decided was that it was high time I start tackling some of those recipes rather than just letting them go to waste. If my online bookmarks could gather dust, I assure you there would be a thick mantle of dirt that no feather duster could remove.So before virtual cobwebs start to form on these recipes, here is one of the oldest ones that has been sitting there for almost as long as this blog has been alive- Elise?s Cran berry Nut Bread Recipe. Now it not only seems that I have been baking from blogs lately, but it also appears that I have been baking with cranberries a lot too. I just can?t get enough of them, which I surmise is a probably a goo...

The Accidental Cake: Love At First Slice
2007-06-23 18:29:00
Contrary to what the title suggests, this cake never came to me through any sort of serendipity or eureka. It was by no means an inadvertent light bulb moment, but simply came about through pure chance; completely unintended and coincidental. Yet through this fortuity, this cake has afforded itself as one of my favourite gastronomic finds of late, tipped to become a staple in my kitchen and on future menus.The story of how the cake found its way on my kitchen table starts several months ago after receiving an email from a reader, K. She was looking for a ?chocolate marbled pistachio cake? that she stumbled across while skimming through several food blogs, but could not remember exactly where she found it. She suspected that perhaps the recipe was posted on my blog. After disappointing both her and myself that no such recipe was posted on this blog, I sent off a reply bidding K good luck in her search. And as luck would have it, I received another email from K not long after, informi...
More About: Love , Cake , The A , Cide , Slice

A Cache Of Cookies Part III: Checkmate
2007-06-21 16:47:00
THE WEATHER REPORTIf you have been reading the last few posts, you will have noticed that I have been chronicling this saga that we in Sydney have come to know as the weather. We?ve seen it all; being at the mercy of some sort of meteorological cataclysm, we?ve seen everything from rain to cyclones, to furious winds and even snowfall. After all the beating we endured in the last two weeks, it?s nice to see that rain clouds have finally been benched in favour of some sunshine. Although we?ve been told that this genial weather will be short-lived, it?s safe to say that sunshine is finally back in the game.COOKIE COMES FULL CIRCLEDuring all this bad weather, I started a so?called series of cookies from The Australian Women?s Weekly cookbook that I have been baking from while stuck indoors. So to cap-off this cookie trilogy of sorts, here is a recipe for cookies that comes full circle. Although these cookies are actually square, I use the same type of dried cranberries as I did in thes...
More About: Cookies , Part , Cache , Checkmate , Cookie

A Cache Of Cookies Part II: On Days Like These
2007-06-19 17:38:00
As the rains continue to pour over Sydney, it appears that most of the city has occupied itself in the business of talking about the weather. It has become somewhat of a national sport, where strangers who normally would have no business talking to each other find themselves engaged in conversation about the wild weather. While Sydney engrosses itself in a collective dialogue about climate conditions, predicted rainfall and dam levels, allow me to put my two bits in- in the form of biscuits that is.With all this wet, dreary weather, what one desperately needs is a good dose of warmth and comfort, something to cosy up to on the couch and if you?re lucky in front of a fireplace. And there?s nothing that says comfort like good cosy-up-on-the-couch food. Now if you are thinking, warm stews and hearty casseroles, then you are at the wrong blog. Although stews are casseroles are probably the perfect remedy for a cold winter?s day, I am the kind of blogger that usually turns to something s...
More About: Cookies , Days , Part , Like , Cache