Hello, you lovely people of the Earth. I know. Its been a long time. 5 months and 6 days, to be exact. I had a few issues with WordPress and I was completely unable to post anything during these months, I still haven’t got it solved, but I got a little chance to make this one post in collaboration with my good friend/fellow blogger/incredibly pretty/smart/talented/humble/shining example of human perfection Nate Crawford from the blog TermiNatetor Kitchen (I told you I would write it all down, Nate).
Let’s just start this post by saying that I can’t believe I had never shared a brownie recipe here. Better late than ever, I guess, right?
If you read my last post, you know that I was testing a white wine pudding cake recipe that I came up with in one of my sleepless nights. Yeah, I think that ship is sailed, the cake always turns out way too heavy and way too sweet for my liking, so I figured I could share something a bit different, instead. Let’s make it clear that this isn’t just any brownie recipe, oh no, my friend. This is THE brownie recipe. THE fudgiest, chocolatiest, bestest brownie recipe ever (I do realize none of these words exist. And that I used the words “brownie” and “recipe” way too much. Expect to see more throughout this post).
So… apparently, I have a job now. Yep. Adulthood, here I go (
somebody save me!). Nah, just kidding, if anything, I am excited to finally be able to live my own life, pay for my own bills, have my own money to spend and control. I think I reached a point where living with my parents just doesn’t make sense anymore, and, somehow, that makes me happy.
And this is the end, my only friend… the end (if you know that song, I’ll love you forever). Last friday I finally graduated so.. I guess it’s official, I’m finally a chef. To me that’s still just a title, though, I don’t actually consider myself a chef yet, mostly because I believe that the name is earned with hard work and experience, and I still have none.
If you follow my Sorted Food feed, you know that I have a sick obsession with turmeric. From smoothies to soups and even more soups, I just really love its pungent, almost metallic flavour. My mother says that my taste buds are weird since I prefer sweet foods over savoury, but, at the same time, I like my sweets to be more on the strong/bitter side, so not that sweet (wow I said “sweet” a lot.. well, you got the point). But, really, I’m not the only one who’d rather have a well-balanced dessert over a verging-on-diabetes one, it’s just that, in Brazil, people like everything to be either loaded in sugar or loaded in salt, and I hate both so….. maybe I was born in the wrong country?…….
Happy 2016, everybody!! I hope you all had an awesome holiday (which I’m sure you did ‘cause nobody has a worse social life than me) and I know you are already tackling your New Year’s resolutions, right? Right? (Who am I kidding?)
Happy Holidays, you lovely people, I hope y’all had an awesome Christmas! Around here was all about tons of tasty food and a brand new AWESOME japanese chef’s knife that my uncle got me as a Secret Santa gift. Speaking of food, the following recipe is actually a take on the dessert I made for this year’s dinner, which was a little vanilla and orange pie with a cherry whiskey jam on top. It was very delicious, but it didn’t turn out quite the way I wanted it to, the filling was way too loose and there wasn’t enough pastry to hold it in, so it turned out really thin and I had to freeze it before serving, otherwise the filling would just go everywhere (talk about improvising..). It wasn’t a problem at all, though, in fact, from the two pies I made, there were only three pieces left, which I think is a good sign.
I don’t know about other places, except for Italy, but here in Brazil we know Christmas arrived when dozens of panettone boxes hit the shelves of the supermarkets and bakeries across the country. Oh boy, do I love the holidays…
If you are not familiar with Panettone, it’s basically a sweet, enriched bread, with crystallized fruit throughout. It has its own distinct flavour, due to the panettone essence, and the texture varies from country to country, I believe. The italian – and original – version tends to be drier and less sweet than the brazilian one, which is quite soft and buttery, both delicious, nonetheless. We also have the habit to switch the crystallized fruit for chocolate chips, dearly called Chocottone (I know, creative), or even make a blend of dried fruit and chocolate.
Let me tell you something: growing up sucks. Don’t do it, let’s all just join hands and fly to Neverland.
I know what you’re thinking, “Can you stop complaining? This is life, you’ll just be avoiding the inevitable, so you might as well get on with it right now”. Yes, yes, and you are completely right, and the biggest part of me wants to leave home and get a life of my own as soon as possible, but it’s like being trapped in a maze, you know you have to find a way out, but you don’t know which path you should take. It’s the worst feeling. I have hopes, dreams, expectations, and I will work towards them, but I wish I knew how to begin.
It is finally over. 3 days ago was my last day at university and, at the same time that part of me is relieved for not having to waste so much time on traveling for one place to another and actually focus on getting a job, the other part is missing it already.
I know I’ll miss seeing my friends everyday, we spent 2 years working together and I can safely say that they are the most amazing people I’ve ever met (stop with the emotions, Laura… get your shit together, woman..). Not to mention my teachers, which just taught me so much along the way, they became my friends as well. And now, I gotta go deal with the stresses of being an adult, which, as terrified as I am, makes me happy. I feel like adolescence (or pre adulthood) doesn’t fit me any longer.