Last summer, when we went to London, we went to a bar called Bourne & Hollingsworth. It’s one of those places that I had very fond memories of and wanted to bring my boyfriend to see. It’s a tiny place down a set of stairs. It’s extremely easy to miss. The small space is decorated like a grannies house and a lot of their drinks are served in teacups. If you manage to get a table, sitting listening, to the random music from the 90s is a treat. The best part about being there though it watching the bartenders make the drinks. They don’t put on a show of it, but they are meticulous in what they do. Each ingredient is carefully added, muddled or squeezed and the results are original and amazing. Given the price tag of the beverages, we only tried one drink each, but there were so many on the menu that looked amazing, and I’ve remembered a couple of them ever since.
Poppy seeds are a very underrated seed. Luckily, thanks to my bagel adventures at the farmer’s market, I always have a huge mason jar full of them ready to go. So, this morning when we wanted to make some tasty pancakes for breakfast but had no fresh, pancake-suitable fruit on hand, my mind went straight to nuts and seeds. As I glanced through our cupboard, the poppy seeds stood out to me. I never, ever use them in anything other than bagels, for no good reason at all. In fact, we both love poppy seed centric desserts. On top of that, the only fruit I did have were some beautiful cara cara oranges, and poppy and orange are a match made in heaven. So, poppy orange pancakes is was.
Last week, it was absolutely freezing here in Calgary. I have to be careful what I wish for, because last month when it was 30C outside and our apartment was sweltering, I caught myself looking forward for when things would finally cool down and I could be in our apartment without dying of heat. Now that it’s been 10C (in August!) I am swaddled in blankets and wishing that the sun would come back. All of this to say, one of the things I normally avoid in a summer recipe is having to turn on the oven. I’m sure like most people, when you are hot, the last thing you want to do is add to that heat by turning up the oven or standing in front of the stove.
I used to be a cereal-only girl for weekday breakfasts. But, I can confidently say, that is no longer the case. Now, I am generally a cereal or smoothie or oatmeal breakfast lady. I think I can attribute this change to working from home. There is something nice about eating the same thing every morning that makes it so much easier, faster, and more predictable (in terms of how much food you have to bring to the office, what time you’re going to get hungry etc) when you’re working from an office; luckily, I don’t have to concern myself with consistency anymore.