And for dessert
And for dessert
Who am I kidding? These amazing creations are by Iven Kawi . . .
“Jakarta-based pastry chef Iven Kawi says she made her first honest attempt at baking in December of 2013 when she made a batch of Christmas cookies for her daughter’s school. As you can see, things have progressed quite a bit. Kawi now runs a bakery shop out of her home in Lippo Karawaci called Iven Oven where she creates elaborately decorated baked goods. Among her specialties are cakes adorned with terrarium environments where buttercream frosting is sculpted into an abundance of cacti and flower petals atop beds of crumbly sand or dirt. You can follow more of her work on Instagram. “
BOOKS! The 14th Edible Books Festival was held at Loganberry Books this weekend. People came and carefully set up their entries. Viewers paid their fee and carefully considered their favorites. After the judging was complete and the winners announced – the entries were demolished in less time than you can imagine. Here are some of the entrants this year.
The Monster Book of Monsters
Click Clack Moo
Pigs in Heaven
Not a Box
The Paper Dolls
And, in the adult category, Tequilla Mockingbird
March 28 is Something on a Stick Day
When I was a Girl Scout and we went camping, sometimes we took twigs, took off the bark, wrapped the end in biscuit dough and baked them over a campfire. When they were done, we pulled them off the twigs and stuffed them with jam. I remember them being one of the best things I had ever tasted.
I am not sure I would have the same response now.
These look good, though.
And then there are corn dogs.
Not me, but Japanese artist Gaku is . . .
“Japan has a rich tradition of food carving called mukimono. If you’ve ever eaten at a fancy restaurant in Japan you might have found a carrot carved into a bunny, garnishing your plate. But in the hands of Japanese artist Gaku, the art of fruit and vegetable carving is elevated to a new realm of edible creations.”
“One constraint to carving fruits and vegetables is that sometimes you must work fast. The moment a peel is removed, oxidization will start to discolor your artwork. So, depending on the variety, Gaku’s carvings are probably created within several minutes. Armed with a tool similar to an x-acto knife and a fruit or vegetable from the grocery store, Gaku carves intricate patterns that are often inspired by traditional Japanese motifs.
Gaku points out that the banana is great fruit to practice with because it’s cheap and easy to carve. When asked what he does with all his creations after he’s done, his reply is simple: he eats them. “Except for the banana peel.”
You can see more of Gaku’s creations on his instagram account.”
Cornflakes were invented by Dr. John Harvey Kellogg as part of the health regimen at his Battle Creek Sanitarium in 1896. Dr. Kellogg and his brother had some pretty funny ideas about health and healthy living, but the late nineteenth century was a time of plentiful ideas and experimentation that was based on wonky science. At Battle Creek these ideas also led to the invention of flaked cereals, graham crackers, and rice krispies.
For tattoo Tuesday, the Kellogg’s rooster . . .
March 1st is St. David’s Day.
St. David is the patron saint of Wales. He was a preacher and church founder, born sometime in the 6th century. According to Wikipedia, “His best-known miracle is said to have taken place when he was preaching in the middle of a large crowd at the Synod of Brefi: the village of Llanddewi Brefi stands on the spot where the ground on which he stood is reputed to have risen up to form a small hill. A white dove, which became his emblem, was seen settling on his shoulder.” Leeks and daffodils are also associated with St. David and are symbols of Wales.
I propose baking Welsh Cakes to commemorate the day . . .
“These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain; sprinkled with sugar (or cinnamon-sugar, our favorite); or spread with butter, and gilded with sugar or jam. In addition, they’re excellent the next day, warmed in the toaster as you’d warm toaster cakes.
Native to Wales, as their name suggests, Welsh Cakes are the perfect breakfast on the feast day of their native country’s patron saint, St. David — celebrated each year on March 1.”