The Candy Man

Good evening, friends and neighbors!

Since I’ve lost weight and turned on to a more healthy lifestyle, my tastes have definitively changed.

I no longer crave (and no longer look forward to baking) saccharine-sweet things like I used to, piled deep with the butter and sugar that is cornerstone to pastry as a whole.

Instead, my tastes look toward more European recipes. When I was in culinary school, the running joke was “Take a European pastry, triple the sugar and fat, and you’ve got an American recipe.”

The joke is more true than you might think. European pastries and sweets tend to be considerably less sweet than American counterparts, and focusing on natural sugars like fruit- or more complex sweetness like that of dark chocolate- for their appeal.

That said, my sweet tooth may be diminished, but it’s still strong- though not always for pastry.

For reasons I can’t always eloquently explain, where elegant pastries in a case won’t always seize me…

a bag of rainbow-colored gummi frogs will not fail.

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Dealing With Cravings

Good evening, friends and neighbors.

The bike ride to the cafe is only about 10 minutes on the way there, and 15 or so on the way back because of hills. There’s a certain part of it that I really enjoy- it’s when I

BAGEL.”

pass by Laurelhurst park. Sometimes I cut through and then I can ride a long-bomb hill right down to the

BAGEL WITH CREAM CHEESE AND LOX. AND CAPERS.”

cafe. It’s an exhilarating part of the morning. On Thursdays and Fridays, Chris the bread guy is on and usually leaves a freshly-made plain bagel on my work bench

YOU ARE MY GOD.

WHERE’S THE GODDAMN LOX. AND CAPERS.

F*&*ING TEASE.

… It’s a good way to get the day started.

Sesame bagel with lox, cream cheese, capers, red onion, and dill

Pic from MyJewishLearning.com

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