Until a few days ago, this Blog remained a secret. A secret from those who know me personally, like friends and family. Some of my family members know I like to take pictures of food and post the recipes online, but none of them know it's a serious hobby.
A hobby, that slowly is growing into something more.
Why keep it a secret? Because this space is 'mine'. Thanks to the anonymity the internet gave me, I was able to write whatever I wanted without feeling like someone was 'watching me'. It explains why at the beginning I posted as Yadi I.
The sudden change of mind came when, in an email, HonestCooking.com asked me for my real name to set up my account as a contributor. I figured that people would eventually realize it's me, or someone who knows me would read one of my articles. So, I decided to 'come out of the pantry'.
The first person I told was my Dad. To my relief, he is very proud. My Mom already knew what I was doing, but never actually read a post before. This weekend I'm telling my Grandparents. Even though my Grandpa helped me build most of the backgrounds you see in my pictures, he hasn't seen the final product yet.
I guess my friends and extended family will eventually find out as my hobby gets more serious over time. Everyone should know about it by the time I move to Florida at the end of the year. We'll see what happens.
It's been ten months of incredible amounts of learning. Ten months of very frustrating moments when photographs don't come out as I want them, cake batter over flowing from the baking dish in the oven, burnt cookies and watery drinks. But for the most part, these have been the best ten months of my life.
Now, about the recipe: I've been cooking my way through Martha Stewart's Everyday Food magazine special issue for Summer. This recipe comes from Mindy Fox. They came out a bit cakey for my taste, but still very good.
- 1/2 cup chopped Almonds
- 1/2 cup of Sugar
- 1/4 cup melted Butter
- the zest of one Lemon
- 2 tbsp fresh Lemon juice
- 1/2 tsp Almond extract
- 1 whole Egg, plus 1 Egg white
- 1 1/2 cups All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/8 tsp fine Salt
-Preheat oven to 350 degrees. Chop the almonds and bake for 5 minutes. Set aside.
-In a large bowl, stir together the sugar, butter, lemon zest, lemon juice and extracts. Stir in the almonds, egg and egg white.
-In a separate bowl, whisk the flour, salt and baking powder. Pour it into the egg mixture and mix until incorporated. Cover with plastic wrap and refrigerate for 30 minutes.
-Once cooled, shape into a log (12 inches long x 4 inches wide). About an inch tall. Bake for 25 minutes. Take out of the oven, let it rest for 15 minutes.
-Using a serrated knife, cut into 3/4 inch thick slices. Place the slices back in the baking sheet and bake for another 8 minutes. Turn the slices, and bake for 8 more minutes. Take them out of the oven and place them in a wire rack to cool down.