Chockywoky X The Hunters' Kitchenette pt. 2/3
It's over. It's all over.
Gone are the tests for this year, gone, ended, finito. OVER.
Though the final test ends with us leaving the lab in twos and threes, with subdued chatter, I am satisfied. Satisfied, not with my results (which I haven't gotten back), but rather, for the effort put into these papers. The nights spent under the harsh white light of my desk lamp amidst a cluttered desk stacked with papers, glasses sliding down the bridge of my nose as I fervently flip pages. More importantly, this semester, no, year, rather. This year of studying, of learning, of absorbing. Of experiencing and developing.
But not only in terms of academics.
I've grown as a person, one who has learnt of much, and this blog with me. I don't know how many of you out there are reading every word I have here (okay, I do know my number of page views, but y'all have been very, very silent readers), but whatever happens, just know that I appreciate so, incredibly much.
I've got time on my hands, so I'll tell you all a part of the story, the story of how this blog was sprouted.
It's a few months short of when I begun this website, with cringe-worthy design + photographs (don't even talk about site content). I came here, not just to start a blog for fun, but to seek respite from those inner-demons which tormented me day and night, inside and out. As such, I begun cooking - breakfast and lunch. Lunch and dinner. Dinner and what was in-between. I cooked, day in and out, starting with French toast, rice bowls, oatmeal and all sorts of odd, unearthly snacks (like French toast cups). Cooking was my paramour, my passion, what sustained me, what I depended on like a crutch to a disabled person. I spent my time in the kitchen, warm with the distiller running, pans clanging and pots clopping as I whisked, sifted and stirred. The ting of the oven was always welcome, and the sizzling of moisture upon a pan never failed to please me.
Cooking was what brought be out of the shell I once wore and encased myself in. It brought strength to my limbs, a smile to my face. As such, I wanted to share. I wanted to share these experiences I had with every one of you who's out there, reading these words and perhaps snickering or sniffling (I'm no good at people-reading), to bring a smile to your faces and perhaps brighten up your day.
But that's not all cooking has done for me. It's brought me to opportunities, to people I've never met, to a whole community of people out there in this great, big world.
Despite these, I am not effervescent, far from that. I am not exhilarant.
I am humbled.
I'd like to thank many people, some of whom are here, reading this, others not.
Namely, my parents, who have been there to support me a hundred plus percent, who (grudgingly) fund my cutlery and culinary purchases and act as guinea pigs for my recipes. My art teachers, who have provided me a greater insight into this incredibly complex world of art which no matter what, I will not fully grasp. My friend Meghan, who's given me advice and shown me the way when I needed it.
And finally, but the furthest from least, you. Thank you for reading this blog, for being (silent) listerners, and for those of you who have tried out my recipes and provided the words which spur me to continue writing and making.
Once again, I'm here creating - the second (of three) instalments for The Hunters' Kitchenette, maker of the creamiest, silkiest nut butters. Here, I've got one of my classic cakes, this time in pear, texture and all, topped with an almond butter glaze and burnished with toasted almond slices. It's soft, not overly though. Moist, but not sopping. Mildly sweet, but not lacking taste.
Pear Cake with Almond Glaze & Toasted Almonds
makes cake for one
1/3 c flour
1/2 tsp baking powder
1-2 tbsp. maple syrup
2 tbsp. milk
1 tbsp. The Hunters' Kitchenette Almond Butter
1 tbsp. maple syrup
1 tbsp. almond silvers
1. Preheat oven to 180c.
2. Skin, core and chop your pear before blending in a food processor into a puree.
3. Sift flour and baking powder before adding in other ingredients. Add a tablespoon more milk if mixture appears to be too dry.
4. Bake in a greased ramekin for 25-30 mins, adding a plate scattered evenly with almond silvers at the twentieth minute.
5. Remove and let it cool.
6. Meanwhile, stir almond butter and maple syrup to form a smooth mixture. Pour over your cake and scatter almond silvers over. Enjoy.
-to be continued-