Our Recent Posts

7 Baking Projects That Aren’t Sourdough

July 12, 2020

The Humble Joy of Breakfast in a Time of Crisis

April 5, 2020

The Weekly: A Panic-Free Mexican Vacation

March 22, 2020

1/1
Please reload

Please reload

Tags

The Weekly: Cake for Breakfast

February 23, 2020

 

A New York minute: 

Saturday, 10:24 a.m.

Sitting on my couch in my Queens apartment, I am exhausted. For having only been a four-day week, it was incredibly taxing. So instead of getting up and getting groceries like I normally do, I decided to make cereal and coffee and sit on my couch and watch Netflix’s I Am A Killer this morning instead. And on this episode (“Owning It,” if you’re interested), the former death row inmate’s story takes place in both my hometown and my college town, which is incredibly trippy. But it also makes me think of how my story, and that of those around me, could have turned out very different. So it makes me grateful that I had all the opportunities and love and care around me growing up that I did. Even though, I’m exhausted as I type this, I feel grateful for what I have now and everything that has led me here.

 

Stories that should be on your radar: 

“How My Worst Date Ever Became My Best” (New York Times), in which a woman unwittingly goes on a date with a man whom she had given a first date to decades prior and never called back. 

 

“Groundbreakers 2020: 50 Women Changing the World” (Worth), in which we highlight more than 50 women who are breaking barriers to push us all forward.

 

Food for thought:

Consider this: Cake…for breakfast. No, not pancakes or muffins. I’m talking legit cake. Well gluten-free cake, but still cake. That’s what I had on Friday morning from Bourke Street Bakery, which has been heralded as New York’s best bakery, though I don’t buy it. It is, however, very good. The slice I had was a chocolate date almond cake, which to my delight, was not overpowered with the cherry-esque almond flavor. They actually meant the cake had almonds in it, lots of them. The cake was crunchy from the nuts, chewy from the dates and sweet from the chocolate, which kept it from being sugary sweet. The top had this thin meringue-like crunch to it that I’m still pondering how they pulled off. Overall, a very good sweet-but-not-too-sweet breakfast option. 

 

Fashion hot take:  

This Meghan Markle outfit from January is the best thing she’s ever worn. I know, it’s not new, but I saw a photo of it the other day in a news story about her and Harry, and it made me realize how truly stylish (and not to mention wearable) that all-brown outfit is. And with its varying shades of brown, it totally makes me rethink the idea of monochrome. 

 

Best product of the week:

This beige cardigan from H&M. I ordered and received it this week, and I already love it. I feel a little like a grandpa in it, but I kind of dig it. It’s a different color from what I normally wear, but it makes for a cool, casual look with a white t-shirt and jeans. And it’s surprising soft. A very good cardigan, indeed. 

 

While that product might be more useful to me in the long run, the single product that made the happiest this week was a bag of Haribo gummy peaches from Duane Reade. It’s the simple things. 

 

One last thought…

Japanese cheesecake is wild. I tried it for the first time on Saturday, and I have some questions. How did they get it to have a fluffy cake texture that is still distinctly cheesecake-y ? Who discovered that cheesecake could be like this? Why aren't we eating more cheesecake like this? Japanese cheesecake is so confusing because it looks like it would be just like a regular cake, but the taste is so clearly that of cheesecake and somehow the texture, while fluffy and tender, still maintains some semblance of New York-style cheesecake. It's absolutely wild, and I'm very into it. 

 

 

Please reload

Contact

Follow

©2017 by The Residential Blonde. Proudly created with Wix.com