Good morning everyone! Inspired from an episode that I watched from the Food Network Star, I created this metaphor to symbolize the all the great experiences that I have checking out your blogs. I wrote this poem back in January 2018, but it’s been sitting in my draft box for a long time.
Blogs on WordPress are the countless types of desserts on the buffet of life Matcha Green Tea Cake Coconut Creme Pie Sinfully Chocolate Brownie Angel Vanilla Cake Pistachio Nut Pudding Sour Lemon Tart Raspberry Kolache Fortune Cookie Sitting on a plate looking delectable Various guilty pleasures Some may delight the senses You may be allergic to others Blending in with your morning tea, coffee, juice, or milk Each one delivers a unique experience
A few weeks ago, I had a lovely dinner at a Mediterranean restaurant called Dallah Mediterranean Cuisine after hanging out at the computer hardware store. My boyfriend and his friend wanted to go after seeing this ending scene in a Shawarma restaurant from The Avengers. Yes, interesting reasoning for choosing a restaurant! 🙂
As for me, I appreciate a novel experience and I’ve read various articles about how Mediterranean food is very healthy. We walked over to Dallah’s down the street. The moment I walked inside the restaurant, I was taken to another world. I gazed at the beautiful unique decor.
Not sure if the company I was with was joking with me, but the dog on the shelf is a Greek god named Anubis. If I stare into its eyes, I would supposedly die. 😉 Anubis is affiliated with mummification and the afterlife. Anubis had various roles as a protector of tombs, an embalmer, a guide for souls.
The symmetry and pattern of these paisley designs kept my attention for a while. It reminds me of the flourishes I would see on old US dollar bills.
Not sure what this map was all about, but the story around the perimeter made me wonder what was going on. I thought it was like a profile of various explorers of a crew.
I have never seen a chandelier quite like this star-shaped one below.
Rested in the view from my seat – enjoying the twinkle of the sparkling lights above table.
I ordered a beef souvlaki wrap: a beef tenderloin kabob wrapped in a homemade tanour bread with garlic sauce, tomato, lettuce, pickles. The salad is light and refreshing. The souvlaki was delicious and filling.
I also ordered a set of 4 falafels which are golden brown spiced chickpea patties fried to perfection. Crispy on the outside and savory on the inside. The tzatziki sauce was a white cream that was light and creamy with a touch of lime. Dipping this warm bun into the cool cream was a delight!
I couldn’t forget the yummy dessert! I loved the baklava. I love the layers and the cream. Overall I had a wonderful day and will cherish this rich experience with friends. The waitstaff was responsive and understanding even when I accidentally spilled a glass of water on the table as I was trying to take a picture.
Ace, Elusive conundrum Encumbered by your gold standard When did three little lines that form the letter “A” dominate our lives? Iconoclasts have grown within your regime Our pursuit towards the milieu of achievement has developed our acumen Sine qua non in certain realms
Alright, my poem may be a tad dramatic! 😉 Today, I was collaborating with my study group at a beautiful venue downtown called The Pearl. The city recently finished building a water park which lights up at night for the kids to play in. I’ve been thinking about joining the yoga group that meets out here on the AstroTurf at night.
One of my study buddies treated me to a gourmet “Raspberry Hibiscus Donut” from a place called Maybelle’s Donuts after I excitedly pointed out that I’ve never seen a donut like this one before! According to readers of the city’s magazine, Maybelle’s has been honored with the “Best Donut award” in the “Best of the City” category.
This artisan donut just seemed unique to me because I enjoy taking pictures of hibiscus flowers and drinking hibiscus tea. I even had a strange dream where a hibiscus flower was chatting to me insisting that I call her Hibi for short. 🙂 However, I never heard of it being an ingredient in desserts. It was certainly delicious and tart!
Previous Posts in 2019 A to Z Challenge ABCDEFGH I J K L M N O P Q R S T U V W X Y Z
So I just finished decorating my cake after a busy day teaching a youth group how to make sushi! I decided to go with a fruity creation after munching on some fruit the other day. I decided to improvise this Betty Crocker Mango Layer recipe by pairing it with strawberries. I created the cake last night and stuck it in the freezer so that the texture would hold as I applied the frosting. I sliced the strawberries into thin slices so that I can place them in between the layers. I sliced the mangoes into small cubes to decorate the top. Showered it with sprinkles and more frosting and….
Voila! Overall, it was a labor of love! Hope you enjoyed my colorful creation! ❤
Cinnamon raisin buns are lightly sweet, soft, and better than cinnamon toast. They disappear quickly but this cinnamon raisin buns recipe is so easy to make.
Recipe type: Bread and Pizza
Serves: 1 dozen buns
For the bread dough:
⅔ cup heavy cream (at room temperature)
1 cup, plus 1 tablespoon milk (at room temperature)
1 large egg (at room temperature)
⅓ cup sugar
½ cup cake flour
3½ cups bread flour
1 tablespoon active dry yeast
1½ teaspoons salt
To finish the buns:
2 tablespoons sugar
2 teaspoons cinnamon
½-2/3 cup raisins
1 large egg, beaten with 1 tablespoon water to form an egg wash
simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water
Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
Roll out each piece into a rough 8×4 inch rectangle. Sprinkle with cinnamon sugar and dot with a few raisins. Roll into a cigar, and cut the cigar in half lengthwise, leaving one end attached (it’ll look like a pair of pants). Twist the two pieces together, and then roll the whole thing into a snail shape, tucking the ends underneath the bun. Lay on a baking sheet, cover with a clean kitchen towel, and allow to rise for another hour.
Preheat the oven to 350 degrees F. Brush the risen buns with egg wash and bake for 13-15 minutes. Right after they’re baked, brush with simple syrup.
I gathered all of the ingredients I needed for the bread dough. I think my egg beater wasn’t powerful enough to mix my ingredients, so I kneaded and folded the dough by hand for 20 minutes. I then left the dough to rise in a warm place by the oven for an hour and a half. Afterward, I kneaded the dough some more and separated it into 12 pieces.
I took a rolling pin and began flattening each piece. I sprinkled some sugar and cinnamon. Then I sprinkled the raisins.
I preheated the oven 350 degrees. I rolled it into a cigar shape, and cut it in half to look like a pair of pants. I braided the two pieces, and then I rolled it into a snail shape tucking the ends at the bottom. After letting all of the buns rise for another hour, I brushed the buns with the egg wash.
I didn’t have a baking pan, but inserted it into some foil cupcake holders. I do think that the baking pan will give it more room to expand. I popped it into the oven, but I ended up baking it roughly 30 minutes instead of the 13-15 minutes on the recipe. I tasted a piece after 15 minutes, and it was still doughy even though the outside looked ready. It could be due to various factors. Maybe it was the kind of dough I used or the kind of pan that I put them on.
This is how it looks after 20 minutes in the oven. The egg wash does a wonderful job with the buns!
I brushed some light sugar syrup, and it’s ready!
I gave some to my roommates who really enjoyed them, and said they were delicious. One of them added some extra frosting. She’s a sweet tooth! I delivered the rest of the fresh buns to my coworkers down the street. They were really excited to see them and even more excited to hear they were made from scratch. All in all, it was a pretty good experiment if I say so myself!