by jessica yoon
Last night, I had the sudden desire to make Halloween cookies. I have a couple gatherings this weekend and thought it would be nice to have some festive treats with me. Since it was so late minute, I decided to forego coming up with a new concoction and came up with a Halloween cookie idea using a recipe from my archives.
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Aside from being a little homesick, it’s also been hard saying goodbye to all the people I met during this past year. Most of the friends I made are fellow students and/or similar globetrotters like myself, so leaving France has inevitably been around the corner. Expected as it may be, goodbyes are always sad and a bit melancholy. But to make the most of it for two friends, I decided to make some goodbye brownies for our farewell picnic.
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It’s been quite an extraordinary year. Being in Paris and learning patisserie has been like living a dream that I never even dared to dream. I have so much to be thankful for and even more to look forward to in the next year. I have no idea what’s to come, where I’m going, or what I’ll be doing, but I’m excited to see how all those answers unfold!
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I recently discovered this speculoos spread that brought me back to my childhood in Korea. The sweet, spice filled flavors reminded me of a simple, rectangular biscuit cookie my mom had stashed in the cupboard for tea and snacks. I never found these biscuits to be particularly special; they were tasty but a bit everyday and mundane. However, now that I’m away from home, spending the holidays without my family for the first time, any flavor, smell, or object that reminds me of the familiar has become special.
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Chocolate, chocolate, chocolate.
Lesson 6: Opera
Joconde sponge cake with layers of ganache and coffee buttercream.
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