I was itching for a reason to bake a cake. Since my sister left, cakes and all sweets had been put on hold as a household of two cannot justify projects that serve eight (and let’s just say my restraint, when something sweet lurks on the counter, is next to zero).
A few days ago, lured by a recipe I saw on goop, I found myself at the stove stirring a tapioca pudding made with almond and coconut milks and a bit of maple syrup. Since the cancer diagnosis a year ago, I had to make some changes to my diet and eliminating refined sugars is one of them.
Yesterday I walked in a restaurant kitchen for a training session and the first thing I noticed was that, among the cooks, there were no girls: a common state of affairs until a few years ago, but things are changing. Women are more and more present in professional kitchens, holding their own, and no longer relegated to pastry only.
I have a strong antipathy towards cupcakes, for no other reason that they became so popular and I never quite understood why. A cupcake is just a piece of cake baked in a cup with frosting on top. Like cakes, they come in all sorts of flavors and decorations and colors. And, since the cupcake craze started, ridiculous looking and ridiculous tasting options have proliferated.