things we eat and drink, at home and out and about
I went to the bakery the day after I found myself immersed in the Saint Blaise’s celebrations vortex, and I saw a sort of colourful bun on the shelves behind the baker. I asked what they were, and she said that it was their own take on Saint Blaise’s buns!
Continue reading “More takes on Saint Blaise’s celebrations”
Several years ago, I wrote about Saint Blaise’s buns, a type of sweet that is made in Benidorm. This saint is not popular in my home area, so I totally lose track of when Saint Blaise is each year.
However, it happened that I am in Valencia today and it is Saint Blaise, and it turns out that they do celebrate Saint Blaise in Russafa! And of course, there is food and edible things to mark the celebration.
So on we go!
Continue reading “Saint Blaise’s celebrations in Valencia”
This is a revised version of the original recipe from Nigella.
When we made these last year, we faithfully followed the recipe to the letter, and while the result was very nice, at heart we knew that it could have been better.
So this year I decided to repeat the recipe and not go for better but for PERFECT. I printed the recipe so I wouldn’t miss a beat while cooking, but afterwards I did so many things in slightly different ways and added so many annotations that it almost is a different recipe (while still being a recipe for hot cross buns), hence I am posting it here.
Long story short: we had a chance to spend last Saturday in Paris, and so we did!
We were there for less than 12 hours. Yes, it sounds preposterous, but we embraced the absurdness of it with efficiency and organisation: we identified a few things we could do, but left ample margin to do so, booked a restaurant for lunch, and then executed with precision.
It really helps to live close to St. Pancras, so we could walk to the station and be there less than an hour after waking up. So, we were on time, and so was our train.
As I said in my Fogassa d’Ontinyent post, I have been trying to locate the “proper” recipe for this for a few years already.
I think I started searching for a recipe in 2018, as November approached and I desperately wanted to eat a fogassa but could not visit Spain for multiple reasons. And I thought: Well, it is “only” a sweet bun, so it can’t be that hard to find a recipe for it, right?
Well, turns out that it can!
Continue reading “The quest for the perfect fogassa d’Ontinyent”