Posted at 4:16 am
I haven’t been to vernon in a what feels like a very long time. I had forgotten what it was like to look out and see vineyards and orchards rolling over hills of lush grass. Although the lake may be cold, it’s still as beautiful as I remember when I was five.
Because the weather is so warm here, everything is already in bloom. Therefor I had the chance to pick myself some wild rhubarb. Roasted with vanilla and citrus, and places on a bed of vanilla coconut cream. This dessert is as simple as my vacation.
Posted at 4:21 pm
This morning was hot, rainy and completely perfect. Spring days will soon be full of colour and life, and I can hardly wait. In honour of the season I baked some vanilla bean citrus doughnuts. The recipe was a simple yeasted dough enriched with a bit of extra fat to make it crispy on the outside and soft on the inside. I grated in some lemon zest and scraped in the vanilla seeds for extra flavour. They’re not your typical Tim’s or Krispy Cream, these dough boys are full of tradition, similar to a French beignet.