When it comes to avocado, my family is equally divided: my mum and I adore it; my dad and my brother can’t stand it. Although meals are not something to be discussed democratically at home. Since I’m the one who cooks, I not always ask my picky brother what he wants for lunch because I know he would be delighted to live on french fries and ketchup. 
But I try to please everybody when possible. Mainly for security reasons: I’m afraid that a cataclysm would be unleashed if I tried to feed him with borsch and soups everyday. And that means no avocado in the salads. I could add it apart on my plate, but when I’m not in a rush I just forget about it.
Strangely enough, that doesn’t happen during breakfast. Usually I’m the one who prepares the coffee and set the table (the minus of being the first to wake up), and I just grab the avocado without thinking too much. Along with peanut butter, is one of the ingredients that can’t be lacking during that meal. On a toast, in the oatmeal or even in the morning cold cereals: I can put avocado everywhere (do you remember that white bean and avocado hummus?)
I saw a few avocado frosting recipes, but I never tried to incorporate it in the batter. Until last week. I had to make a quick cake to give as a present to the owner of the flat where I will life for free (people like this make me believe in humanity again). I still had to pick up a recipe for this month Tried & Tasted, so this “eggless spicy avocado cake” was the solution.
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I must had expected that: after all, 99% of summer jobs suck. This one couldn’t be different. Basically, I spent eight hours a day cleaning or pretending I am for the last two weeks. When the Russian family I worked for moved in, the flat was already clean. They wanted a full time housekeeper, but how long can you be cleaning a house which is nearly sterilized? I felt kind of stupid cleaning something that it is already spotless and shiny…..such a lost of time! But since I was getting payed for it, I went on polishing everything while I repeated for myself like a mantra: textbooks, university, textbooks, university…. Luckily, this Friday was my last day at work. Now it is time to work but in another way: I’m starting college in a month and I still have a lot to revise. Time to start panicking?
I haven’t posted anything because I haven’t cooked in two weeks, or at least not at home. They asked me to prepare a salad for them once and felt in love with it, so at least I will be remembered as a specialist in salads. The funny thing is that I hardly ever prepare them: I prefer steamed veggies or a green smoothie if I am craving something raw.
I already supposed that I’d have no time for cooking while working, so I prepared my recipe for Hapee Monkey in advance. My first guest post! (thank you Mable for giving me this opportunity). It was published more than a week ago (so I’m a little late) but check it anyway: zucchini pancakes.
29/365
30/365
31/365: Trapped in memories
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(559 words + 6 images, estimated 2:14 mins reading time)
One of the good things of not having English as your first language is that you can watch lots of series without feeling too guilty. Or at least, not so guilty. In a month and half I will start I degree which is held completely in English, so I thought it was time to start preparing myself for it. Because I don’t feel like studying grammar right now, watching TV serials on-line in original version sounded more funny. I’m sure I’m not completely aware yet of the mess I got myself. I must be crazy.
Anyway, after a lazy morning in front of the laptop, I realized it was time to prepare launch. I saw a very appetizing kale chips recipe in "My new roots" that I’d like to try, but with this abnormally high (even for the sunny Spain!) temperatures, the last thing I wanted to do is to turn on the oven. Nevertheless, I still wanted something that involved kale and seasame seeds. I had to go to the dentist again last week because of another hole in my tooth so a) I don’t get enough calcium b) I eat too much chocolate. Maybe both.
Reducing my chocolate intake is a too challanging task, so trying to eat more rich in calcium foods sounds easier; for instance, kale and sesame seeds. I also had some parsley I had to use, so the decision was made: green smoothie for lunch. If you have never tried parsely in your smoothie, you should . It has got a strong flavor, so start with small amounts. I never add water (or try not to) to my smoothies because it dilutes the flavor: juice is a much better choice. But I discovered that watermelon works pretty well too. You will have to add some liquid at the beginning, and I recommend lemon juice. It will remove the “greens” taste. Actually, citrus fruits in generals works well: lime, orange, grapefruit…..
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(706 words + 7 images, estimated 2:49 mins reading time)
22/365
23/365 Sweet
24/365: Petits fours (happy birthday!)
25/365: Pessimism
People say that pessimists see the glass half empty. But what if you don’t see water at all?
26/365: Just a hair flip
27/365: The Void
28/365
Tomorrow I’m going to Barcelona because of the matriculation. I’m beginning to feel nervous and I have more doubts every day. I still don’t know if I’m going to work this August either. My mind is such a mess at this moment.
I think miniature food is cute. It reminds me of canapés and parties. This is why I decided to try something different for my mum’s birthday (which is today): instead of the typical big birthday cake, I wanted to make this absolutely mouthwatering looking petits four from VeganYumYum.
First I thought about leaving them without a frosting. After all, they are small and cute on their own. Well, I was wrong: Lolo’s petitis four were small and cute. Mine turned out not so cute and definitively not small at all. Ironically, my petits four were not petit. I suppose the pan I used was too small and the layers turned out too thick. So instead I got eight medium sized, individual and chocolate covered cakes.
But not all the failures (or semi failures) are so bad. Because I had too much batter, I did a small cake apart with it. Yes, a still small but not so small round cake, this time on purpose. And I wish I did many of this instead, because they turned out perfect. I sliced some fruit, in my case apricots, and lined them directly inside the batter before putting it in the oven.
"Petits Fours" mini cake
Usually sponge cakes are tricky and difficult to do. I have no problems with coffee cakes and similars, but my sponge cakes attemps never turned out as I expected: too dry, too uncooked, too heavy, too crumby…..Until now. This was the first sponge cake that I could label as a "success". Please, don’t leave the lemon zest and juice out: it really adds a nice touch to it. The batter will be quite liquid, but don’t worry: as long as you don’t put too much batter in one same pan it’s not a problem (otherwise, you can finish with a uncooked cake on the top and burned on the bottom). Also, be careful when taking out of the pan: mine was extremly delicate.
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(582 words + 11 images, estimated 2:20 mins reading time)
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