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Showing posts from March, 2011

Norm's March Memories -a photographic challenge

Norm has challenged us to a list of 16 pictures to record some of March's moments. I thought it was a great idea, here's my list...

1. Celebration

Buergbrennen : a bonfire to celebrate the end of winter/the beginning of spring, a Luxemburg tradition

2. Stripy

3. Empty

4. A game

Look Mama, I've drawn you!

5. New

Love the colour, had to buy them (my third pair currently)

6. Work

Maya hard at work during a kids' cooking session

7.  Growing

Tiny blossoms on a nearby bush

8. Homemade

Homemade banana date pecan smoothie and homemade fudge bar

9. Favourite

My favourite people

10. Blue

Blue Cinderella Barbie, blue shoes, on blue carpet

13. Flight


12.  Pattern

Some afternoons look like that

14.  Yesterday


15.  Fabric
16.  Loud

I cheat, but I love this matrioschka fabric and her outfits often  scream "I'm five years old, I live for pink/cartoon characters/princesses!"

Banana bread, I love thee

I've made plain banana breads, banana bread with chocolate bits, or with peanut butter, vegan banana breads, I've even developed my own low-fat recipe for the book, I have tried many variations, from soft and moist crumbed to rich and dense, and now I think I've finally found the best recipe for it, not low-fat but with a rich buttery taste -without being greasy or too rich. It's Mark Bittman's recipe, the man who introduced the world to the no-knead bread.

I think banana bread is what I bake most often, after brownies. It's the perfect treat for any occasion and any time of the day and it's not usually too heavy on butter or oil. Sometimes I just wish some of our bananas (always fair-trade and organic) were left to go very brown and unedible, even by me -and I like my bananas with brown spots- just so I can justify baking it. There's something very comforting about it, its smell, its taste, its homely look.

I may have overbaked this one a little but aft…

Tarte au sirop d'érable et au lait fermenté

In English here.

J'ai eu du mal à commencer ce billet. Faut-il mentionner le Japon? La Lybie? D'autres événements majeurs du monde? Faut-il vous dire de faire des dons? Qui je suis pour vous dire ce que vous devez faire? Vous savez ce que vous avez à faire, chacun décide pour soi. Vous savez ce qu'il se passe aussi bien que moi (je ne regarde même pas les infos à la télé).

Alors à la place, je vais vous parler de cette tarte que j'ai faite, tirée d'un livre que j'ai acheté, en fait, ce que je fais d'habitude, ce que je fais de mieux peut-être sur ce blog.

                                                                                     Je pourrais peut-être me recycler dans la décoration de mugs.

Je sais que Baked : New Frontiers in Baking a reçu la super hype quand il est sorti, mais j'ai choisi d'attendre et d'acheter le deuxième livre. Baked Explorations (de Matt Lewis et Renato Poliafito) revisite les desserts classiques des Etats-Unis, d…

Buttermilk maple syrup pie

En français ici.

I had a hard time thinking how to start this new post. Should I mention Japan? Libya? Other major things happening in the world? Should I tell you to donate money? Who am I to tell you what to do? You know what to do, what's right for you. You know what's happening as much as I do (I don't even watch the news on TV).

So instead I'm going to tell you about this pie I've made, from a book I have bought, you know, just what I usually do, perhaps what I do best on this blog.

                                                                                     Considering a new carrier in mug decorating

I know that Baked : New Frontiers in Baking got super hyped but I chose to wait it out and get the second book instead. Baked Explorations (by Matt Lewis and Renato Poliafito) revisits classic American desserts, some that are not necessarily well-known here, and takes them to new -modern, hipster, moustache-wearing- levels. There are many things I want to …

Carrés beurre de cacahuètes et confiture (sans lait & sans oeufs)- Vegan peanut butter and jelly bars

English text in purple!

Après avoir abusé de crack pie, et après un court séjour en Bavière, pays des saucisses et des bretzels, il est temps de revenir à des nourritures plus équilibrées. Je ne sais pas pourquoi mais j'ai toujours l'impression que les pâtisseries végétaliennes sont meilleures pour la santé et font moins grossir que les autres. C'est peut-être hypocrite de se voiler la face comme ça, mais bon, parfois les illusions ont du bon. En tous cas, on ne maltraite pas les animaux, c'est déjà pas mal de leur foutre la paix de temps en temps.

After I ate too much crack pie and after a short trip to Bavaria, the land of sausage and pretzels, it is time to go back to more healthful eating. Somehow, vegan baking always seems more virtuous and lesss fattening than regular baking. I may  be a hypocrite or putting my head in the sand, but sometimes illusions are good. At least animals haven't been hurt to produce the recipes and it's not such a bad thing to lea…