Saturday, March 31, 2012

New York panoramas

Off again on some travels. This time it was New York for a course last weekend but there was time to catch up with friends and for trips to museums and the Brooklyn botanical garden, seen here.

Monday, March 19, 2012

Spring is here!

Bit of a crocus fest today when I got home. After taking off the autumn leaves, these little guys sprung up. If only they had real saffron.

Sunday, March 18, 2012

Post St. Patrick's day

It was an Irish feast yesterday. After last weekend's Irish film festival, we basically just stuck to celebrating St. Patrick's day with food. I think that's a good way.

Seeing as I don't drink beer, I can consume Guinness in cake form. I found the recipe here, which is basically the Nigella Lawson recipe, that I can't find. I've searched all of her cookbooks that I own and nothing. This is driving me crazy because I know I made it before.

with the addition of candy shamrocks

Not as good as my mom's soda bread but I did use a recipe from a book she gave me! Irish cheddar did accompany it.

And there was corned beef and cabbage, although that's not actually Irish and the cabbage wasn't my favourite Irish spring cabbage.

Sunday, March 11, 2012

Spring is here?

Great weather today. I thought on Thursday that the place need some signs of spring so I bought these flowers. Always handy for doing some indoor studio practice too.

We had a great day out yesterday with a trip to the Tiff Lightbox for the Irish Film festival. Today was a taking advantage of the warm weather and doing an early spring-clean and getting in some exercise as well.

Saturday, March 10, 2012

Busy week

Well it was a busy week this past week. Work, doing volunteer work for an art organization, an assignment for my NYU class and an exam and an orientation to join a photography collective. I'm not complaining since I've enjoyed it all. I do have some emails to write to people. Will email soon!

I did manage to fit in a macarons baking class and they actually looked like the real thing! I was shocked. They also tasted like the real thing (also important!).

At the baking supply place where I took the course, I also bought financier moulds and made this recipe. The recipe didn't say how much salt and didn't mention when to put in the almond extract (I'm not even sure it really needed it). I put in a pinch of salt and put the extract in when I poured the wet ingredients in.