This is the first post in almost three years that I’ve posted to this blog. And this post was actually shot over three years ago and has just sat in “drafts” for that whole time.
Gonna be honest, I never thought I’d be posting on the blog again, ever. I quit kitchens because I was burnt out, I quit the blog because I was burnt out. And I’ve never regretted that decision, even now.
But with the whole Coronavirus pandemic ramping up here in Canada, everything has shut down and I’m more or less stuck in the apartment with little to do. In two days, I’ve done a weeks worth of chores and household to-do’s and now I’m BORED AF.
Yesterday, I baked 6 loaves of bread. They looked nice and for a second, I thought about taking a photo of them. I shrugged and said, “Nah…” and that was that. But the thought of getting the blog back up and running, even just as a little temporary side-project, kept bouncing around in the ol’ noggin. “You said you’d never do that again,” said that prideful inner voice. But then again, I’m a stubborn ass bitch who usually does the opposite of what people tell me to do. Including what my inner voice sometimes tells me what to do. Multiple personalities? Possibly.
Anyways, maybe I’ll post some new things on here, maybe I’ll post the draft posts that have been sitting here for years and round-ups of old posts, maybe I won’t do anything… Who knows.
Also, STOP EMAILING ME. I HAVE THREE YEARS WORTH OF EMAILS IN MY INBOX AND IM GOING TO DELETE THEM ALL WITHOUT READING THEM.
Lilac Sugar
200 g granulated sugar
10 g fresh lilac flowers, stems removed, inspected for bugs and stuff
In a jar, tupperware container, or other sealable container, add the lilac and sugar and gently shake to distribute.
Let sit for 2-4 weeks before using
Lilac Simple Syrup
200 g granulated sugar
200 g water
20 g fresh lilac flowers, stems removed, inspected for bugs and stuff
Make a simple syrup by combining the sugar and water over medium-low heat until dissolved. Cool at room temperature for an hour.
Add the lilac flowers and let infuse for 30 minutes. Strain, keep in the fridge. Great in drinks.
