This past Monday marked another birthday for me as well as the beginning of spring break at school. Some friends on Facebook asked who was making my cake, and I had to say "no one" because 1. it was true, and 2. I hadn't planned on baking anything that day. However, I did enjoy a breakfast of pancakes (topped with agave nectar) with John. So, I had a little cake, as it were.
Since then, I've been splitting my semester break between homework and projects for school and enjoying the fabulous weather. Yesterday, Tanya and I ventured into NYC for a day on the town. We couldn't have asked for a sunnier spring-like day. We started at the Museum of Art and Design, where there was a truly remarkable cut paper exhibit (you must go see it, if you're in town).
One of the highlights of the trip was dining at Angelica Kitchen on fantastic vegan fare and sharing the best dessert I've had in ages. I confess that it was probably sweetened with maple syrup, but once in a while, I can splurge. It was an apple blueberry crumble pie that was perfect in every way. I'm going to try to duplicate their artistry at home using agave nectar carefully, because the best thing about this pie was that we could taste all of the flavors. It was sweetened very lightly, and spiced even more judiciously. It will take great restraint to recreate this delectable delight. But I'm up for the task.
In the meantime, you might note that my blogging will be a bit uneven. I begin volunteer work in the Plainfield Public Library's archives on Monday as well as work on a pretty intensive project in the Rutgers University archives later in the week -- in addition to my regular schedule of stuff. Oh, and then there's Passover, so no leaven-y baking for me from the end of March through the beginning of April.
All that to say, you may see some seasonally appropriate previously-posted items during the next 7 weeks (in addition to original material) while I endeavor to end the semester and graduate on a high note. Until then, enjoy spring!