The last week has been amongst the most stressful ones I’ve been through this year. It had started to reach a point where I felt like the stress was starting to have an actual, physical impact on me, making me listless and unwell, like I had a hangover, except with zero alcohol consumption.
I bought the most average plums of the season the other day. They were lush and dark, and quite firm (most lush and dark plums that are purchase-worthy ought to be a little soft; I should have seen the signs), but were a little too tart to taste.
My earliest memory of choux pastry is from college. We used to order up éclairs, because as impoverished students, the moderately priced chocolate éclair was just about within budget. The lightness of the pastry convinced me quite early that to make this would be an act of great skill and workmanship.
Strawberries are usually in season in Bombay between the months of November and March. Around this time of the year the prices drop to a point where buying a ton of strawberries and making jam sounds like a very good idea.
Until I actually made it myself, I always thought making cheesecakes was something reserved for the advanced baker. This cheesecake is actually put together in a blender in just moments.