on early summer and sweets at breakfast
i like sweets for breakfast
more than at any other meal in fact.
it’s a habit i picked up
in my apprenticeship days.
an assigned task
that led to a lasting affection.
when we were finished
baking the breakfast pastries
and set to start on afternoon tea
we’d stop for morning coffee.
i was the newest on the team then
and it was my job to sort our break.
it was easy to remember,
it was always the same.
day after day, morning after morning
chocolate and butter sandwiches
and small cups of coffee.
i’d take warm white buns
straight from the rack,
the kind with little hats on top.
i’d rip them horizontally
and place a thick slice
of cold unsalted butter inside
atop that, two chocolate batons.
it was delicious
ALL CAPS DELICIOUS EVEN.
rushed by the clock ticking,
eager to get on with our day.
it’s a memory akin to
the one i talk about here.
it was a little bit of perfection for my then, twenty year old self.
with that though, let’s get back to today.
i like early summer almost as much as i like sweets at breakfast.
i like the start to the season.
i’m particularly taken with
the colours of roses
and the round heavy of peonies.
i like other people’s gardens
their pretty scents
and their look-at-me beautiful.
i’m fascinated with how
trees turn from willowy silhouettes,
to tall kind of, minarets of green.
i like how grass,
that seemingly days before
near four feet tall.
i like that along the train tracks
beside the place where i sometimes live
there’s a strip of wild like that.
apparently one day bare
then the next all sorts of green.
there’s a perfect spot for my table there
alongside a white bush that blooms.
and you know what
there’s a special kind of beauty
in watching the
city wake up from that place.
sheltered in that little spot of green
right in the centre and untended of it all,
yet right in the middle of the city.
magic in eating sweets for breakfast there.
magic in the company
i keep there.
a new collaboration with my good friend
birthday wishes to my sweet and super talented friend celine today!
if all goes well, we’ll be updating HG on monday.
curious about the recipe?
i’ll be including more recipes here soon
but for now, here’s
a quick run down of my process.
the pavlova we ate that morning
was one made with a recipe really
it had brown sugar plus white
and was topped with a tart grapefruit moussaline.
(that’s about 50% curd and 50% whipped cream give or take)
we topped that with early summer fruits
macerated in a tiny bit of homemade raspberry jam,
vanilla bean, water and lemon zest
that we let stand in a covered bottle for just over an hour.