I feel like grapefruit gets a bad rap because of that fad diet that they got dragged into, and I will admit that there are probably few things as pathetic as a lonely grapefruit half for breakfast, but if you’re eating it for fun, it really is pretty tasty. Like, sometimes I want a citrus fruit that isn’t an orange, you know? And in those moments, the grapefruit always has my back (even if there is really no good way to eat it raw, I mean, thank god I wear glasses otherwise I would have gone blind by now from the arterial spray every time I try to jab my spoon in it).
Thanks, grapefruit. You really just need a better marketing campaign, that’s all. Maybe the agency who does the Old Spice ads could help you out? Something to look into.
I’ve been baking as hobby for the past 15 years and I’ve just now made my first bread pudding. It’s kind of embarrassing, because bread pudding is one of those failproof, go-to desserts that most bakers keep in their arsenal, like a basic chocolate cake or sugar cookie. But I’ve actually got a pretty decent reason (excuse) for why it’s taken me this long to tackle this particular dessert – the thing is, I really, really love bread. If you set a loaf of bread in front of me, you should probably first hack off a couple slices for yourself, because no matter how large the loaf is, I am pretty much guaranteed to devour all of it. By myself. In one sitting. It’s like my hypothalamus (I’m so glad my four years of psychology didn’t go to waste) stops working whenever I’m around bread and I’ll just keep eating it until it’s gone. It’s rather impressive, really. On my resume, under Special Skills, it says able to consume an unlimited amount of baked yeasted dough. Come at me, recruiters!
I don’t want to jinx it, but I think this brutal winter might kind of maybe possibly potentially be over soon-ish in the sometime near future? Which means it’s time for fresh fruit again! Namely, stone fruits, my favorite of which is the peach, but since those aren’t quite in season yet, I opted for the criminally underrated plum.
If I could capture the smell of these muffins, I would turn it into a perfume called Essence du Petit Dejeuner and sell it for $50 a bottle. And I don’t mean it like that gimmicky pizza or bacon perfume – I would legitimately wear this as my signature scent.