inexplicably drawn to this
daiyi; one day I will evolve into my final form, a glorious whale [_.]^
inexplicably drawn to this
spoiler alert: it is.
Two summers ago I lived with the most excellent assortment of kids at UCLA (shoutout to the best random roommates ever). I baked a bunch of stuff with (for?) them (written accounts of avocado bread and blueberry cornbread exist because apparently I used to write about my life instead of producing a few pictures and running away). The baking ended after I left, but the whole situation was strange in the first place because I don’t bake.
I do not bake. I cook. Cooking (at least the strange amalgamations of Chinese/American/Mexican cuisine habits I’ve picked up from various stages of life, I speak not of the pretentious Andy Matuschaktastic methods (oh god what if he reads this) (hi I am a fan)) is not an exact science but an exercise in feelings and intuition, the art of whipping up excellence from what you have laying around. Pinch of this, bit of that, all of the garlic. Nine times out of ten it’ll mysteriously come out delicious and the tenth you’re so famished you’ll eat it anyway. It’s rather consistent with my spontaneous lifestyle and haphazard tendencies and so I enjoy it. I might even be pretty good at it.
But two summers ago, I baked as well. When no one in a group is made for the job the person of least resistance slips in to fill the role, and I was that person. And I was okay with that. It also just so happened that one of our housemates’ deathly allergies gave me the perfect excuse to disregard recipes and make substitutions.
Fast forward to Tea House of the present. Jeana is undoubtedly the Baking Mistress of the kitchen, with Kerry occasionally chiming in with, say, a perfectly crafted cherry pie. There is no place for me in the baking realm, so I lurk happily in cookingland.
Except when I accidentally open the wrong cabinet in the morning and spy the box of cornmeal sitting on the shelf. I craved cornbread. I also wanted to not have to put on pants. I realized I had the technology. I googled a recipe then partially disregarded it, due to some combination of an inexplicable aversion to precise measuring tools and (perceived) incomplete arsenal of baking essentials. (ex: couldn’t find sugar, squirted arbitrary amount of agave into mix instead. I can feel the cringes.)
Also, despite my personal vendetta against plastic, the rigid yet floppy plastic scrapper things (you know what I’m talking about)
(here’s a photo in case you don’t know what I’m talking about)
are science’s gift to man. I salvaged a whole extra serving from the mixing bowl with this. You’re welcome, 6th favourite friend.
Verdict: Quite edible. I clearly didn’t add the agave-equivalent of 1/3 cup of sugar because it wasn’t sweet at all. It turned out much more savoury. Jeana is eating the cornbread with nutella as substitute sweetness. I’m inordinately avert to sweetness, I suppose, so plain was fine for me (‘: Jeana also suggested adding actual corn next time (this is how she makes her own cornbread, and it is amazing). Also hopefully we’ll have some coconut butter soon because I’ve gotten used to butter independence and inclusion of said lipid felt mildly like defeat.
Part of this complete breakfast. (Jasmine milk tea & cornbread, a righteous combination).
tldr; an approximation of what went down; or, some semblance of a cornbread recipe:
1 cup almond milk*
1/4 cup melted butter**
1/2 teaspoon salt
lots of agave***
1 tablespoon baking powder
1 1/4 cup flour
2? cup cornmeal****
Oven at 200C (that's 400F). Bake for 25-35 min. Mine took closer to 35.
* I assume milk will do just fine. But I didn’t have milk.
** I would usually use coconut butter but due to a recent baking rampage by Jeana we appear to be out. COCONUT BUTTER IS A STAPLE IN OUR KITCHEN. Feels like I brought that half full gallon jug from home just yesterday, how time flies. Another pilgrimage to Costco is on the horizon.
*** agave was used instead of 1/3 cup sugar, because I couldn’t find the sugar but also because agave is far superior anyway. I don’t know how much I actually used because I just glopped it directly into the mixing bowl.
****started out with 1 1/4 cup of cornmeal but after stirring the mixing stick some decided the mixture was still too liquidy and dumped in more cornmeal until desired consistency was reached. I’d estimate ~2 cups but ¯\_(ツ)_/¯
We didn’t find the waterfall, but there was a tree of rocks and also a pretty excellent sunset.
The idea is that the slits cast patterned shadows on the walls, but the display was housed in a room with fabric walls which weren’t taut enough to show off spirals and dots. I’ll try to get a better picture of the intended effect soon!
Construction: hand-cut with x-acto blade from black cardstock, sealed with gorilla super glue. The points/dots were made by safety pin jabs with the paper backed against carpet. Light was provided by a partially deconstructed desk lap (shade removed).
Not pictured: the dodecahedron and bulb were held in place with a wire structure that kept the bulb from touching the paper. Some mysterious force of will compelled me to grab the 200 watt bulb from amongst its more harmless brethren at Home Depot so the heat from the bulb was enough to burn paper on contact (empirical evidence from a concept trial lantern accidentally confirmed this). Luckily the wire frame held up against the bumps and jiggles of fabric maze tourists and nothing was set on fire (‘:
And now to reproduce this project with metal :D
If I’m able to, then perhaps I’ll be closer to portraying a true expression of love.
-Hayao Miyazaki (x)