Back in the summer when basil was aplenty, I thought about making huge jars of pesto to store for use in the coming months. I only managed to make a lone medium-sized jar before the season ended, but I knew I’d want to make this pesto swirl loaf when temperatures cooled. My thing for bread and pesto goes a long way…
Years ago, I was friends with a girl called Nkechi. We were part of this truly dedicated book club where half of the group wrote fan fiction in their spare time. While reading Under the Tuscan Sky, one woman wrote Under the Tucson Sky, and everyone except N and I thought it was so clever; we sort of bonded over that.
I should probably tell you now that I didn’t go to Broken Biscuits for the coffee; I went specifically for their baked goods. At Honor Café, where they serve the most exquisite pastries with their coffee, I may have mentioned how perfectly delicious my muffin was, and it lead to this discovery; an adorable little bakeshop in the 11th arrondissement. A few of the other “third-wave coffee” shops around Paris serve pastries from Broken Biscuits too.
So one late morning, before a planned picnic at Buttes-Chaumont, we made a long walk of it and stopped for breakfast at Broken Biscuits.
We’re now in the deep depths of fall and I’ve felt incredibly unprepared for this shift in season. What with the wet, windy and dark grey overcast days; it feels like it has rained every day for the past month. It’s been a tad difficult adjusting to this dreary weather.
I haven’t cooked much lately because I lack motivation, which is weird, because you’d think dark rainy days would inspire comforting soups, rich bubbly stews and fragrant pastries to fill the house with warmth. Nope, we’ve been subsisting on meals we put together hastily and take-out. Take last weekend for example, under the dark wet afternoon sky, we gave up and ordered from a (vegan) pizza joint for our little book club gathering. When I make it to the market, I look for nourishing veggies that come together in a flash like this roasted cauliflower, chickpea and kale with harissa.
You won’t find a lot of avocado recipes here; that’s because I don’t eat that much avocado anymore…
This wasn’t always so; a long time ago, I ate so much avocado I got sick, then I couldn’t even look at an avocado without wanting to throw up.
The thing that gets me the most is avocado toast; it’s everywhere, looking delicious and tempting but I don’t want to get into them lest I overdo it.
I eat the odd avocado every once in a while, and this is one of my favourite ways to get my fix – in this quick and way avocado hummus. It’s great stuff indeed, fresh, delicious, simple and so easy, it comes together in under fifteen minutes.
The buttery wholesomeness of avocados brings a layer of creaminess, and a rich flavour to the hummus.
Isn’t it amazing how time flies? It was still summer the last we “chatted”; I can’t believe it’s been a whole month since then! Oh well, vacations have a way of disrupting everything, but I suppose that is a good thing.
I’m optimistically back to regular posts now. Although, I must admit that I started working on this particular one a month ago, just before I left for vacation. I was going to use my three-hour layover in Montreal to finish up the post. Instead, I found one of those little airport “spas” and treated myself to a manicure.
Back then, this roasted potato, black rice with crispy chickpeas seemed like the perfect start to autumn, before the pumpkin and squash craze took over.