On a brisk Tuesday morning, weekend brunch can feel very very far away. Oddly enough, it is at this darkest hour (in terms of brunch availability) that I like to think about it. It should come as no surprise to anyone that I like to make fairly epic brunches that are anything but off-the-cuff. Yes, my lazy Sundays require a fair amount of planning which, depending on your perspective, may seem deeply sad or aspirational. I may be wildly Type A about my weekend plans, but when it comes to sketching out something as delicious as this Swiss Chard Spanish Tortilla with Tomato Horseradish Jam, it’s a form of relaxation in and of itself. And the cooking? Well, what could be more satisfying than living out your Tuesday aspirations on a Sunday? It’s a delicious circle of success.
When I was whisking the glaze for these Almond Sour Cream Doughnuts, a funny thought flew into my head, “When did I become so obsessed with pink?”. The natural answer for most pink-loving girls is “For as long as I can remember”. I mean, the moment we girls spring from the womb someone hands us something fluffy and pink. It’s natural to form an attachment, I suppose. But I never did.
Hey, guys! So, we’ve arrived in the dog days of summer and I’m wondering, are you having serious FOMO right now? Maybe it’s because I call Canada (Land-O-Painful-Winters) home, but I feel like I haven’t lived. I haven’t gone for enough swims or taken enough sunshiny strolls. There are patios I haven’t sufficiently enjoyed and there are saisons, pilsners, and hefeweizens I have yet to drink. It’s all gone too fast. So, like any reasonable adult, I’ve decided to live in complete and utter denial about summer’s imminent end. And I’m kicking things off with today’s Heirloom Tomato Bocconcini Pie.
The number 1 realization I came to while making these Cherry Pistachio Danishes with Vanilla Labneh?I’ve never had a danish. Bizarre, right?! How could I have gone my whole life never eating an entirely ubiquitous pastry? It’s not like I’ve actively avoided them. They always seemed perfectly delicious. I mean fruit, cream cheese, pastry? Who could argue with that? I think my problem stems from an extreme love of too many pastries. I’m sure there have been many moments when I was confronted with the monumental decision of choosing between a Danish and fritter. To this day, I would still choose fritter. There just always seems to be something more exciting than a Danish in most of the pastry boxes I’ve peeked in.