Unconsciously inspired by our most recent CNF project, the first draft of this most recent post was written in a creative non-fiction-like format. Looking back on it, I find it kind of funny. By all means, enjoy:
I bit into my newest creation, the miniature cinnamon roll. There’s a soft crack as my teeth sink into the middle of the baked good. Buttery goodness floods my senses. Each individual layer of the puff pastry melts on my tongue one after the other. I groan in mock pleasure as my brother walks into the kitchen to get his fill.
“I suppose I’ll try one, “ he remarks, sarcastically. “If it’ll make you feel better.”
Overwhelmed by the salty-sweet taste of the cinnamon sugar interior, I say nothing. At that moment, there was nothing on my mind but taste. No sights, no sounds, no scents, just the taste and textures in my mouth. And what a taste and what a texture. Most of the flavour is derived from the cinnamon mix that coats the inside of the pastry. With a mix of cinnamon, and both brown and white sugar, a sweet flavour is what you’d expect. However, with the addition of salt into the mixture, a juxtaposition of sweet and savoury is created. That, added with the crispy, flaky texture from the pastry itself, leaves you gaping in awe after the first bite, and wanting more once you’ve finished.
As you might expect, my family’s completely on board with the direction that I’ve been taking with this project. They love the fact that they get to eat all of the baked goods that I make, under the guise of “testing their quality”. Unfortunately, the circumstances that I’m currently under have made it difficult for me to consistently make desserts. Thanks to the Covid-19 pandemic, the renovation that was scheduled for 2020 was delayed to the start of the summer. Moreover, due to labour shortages, material delays, and the like, a five or six month project has been extended to almost 8 or 9. Forced out of our partially destroyed house, my family has had to find alternate living spaces. After a month in an airbnb at Yonge and Eglinton, we’re currently boarding our second abode, which is closer to both school, and my original home. While my Mom likes to call our present situation “Nomadic”, I prefer the name, “Unfavourable”. Mostly in the kitchen department. In this particular apartment, the kitchen space is very small. The small amount of counter space that is in the kitchen, is often times covered by some sort of appliance that might have been stored elsewhere, if not for the small amount of storage space. For other types of baked goods, a lack of counter space might not be a massive problem, but for puff pastry, it’s a necessity. The key feature of puff pastry is the layers, and to get these layers, effort and space are needed in rolling out and folding the pastry. Thanks to my incredible improvisational skills, I made it work, by splitting the dough into two parts, and rolling it out separately. I wonder what kind of kitchen awaits me in the third (and hopefully final) apartment. It doesn’t really matter though, because no matter what terrible kitchen is thrown at me, I’m positive that I could still make something delicious.
Puff Pastry Recipe: https://www.theflavorbender.com/quick-easy-rough-puff-pastry/
Cinnamon Roll Recipe: https://www.wellplated.com/puff-pastry-cinnamon-rolls/
I completely agree with your remarks about kitchen space. Trying to bake or cook in a small kitchen is a nightmare. I don't have a particularly small kitchen, but there are 7 people in my family. That means that there is just an insane amount of pure STUFF everywhere -- including the kitchen counters. At the end of the day, I usually just have the stovetop as my surface. Needless to say, there's always at least one bowl that gets knocked over. I mean, it's not the end of the world, but it does suck.
Anyways, I'm really glad the cinnamon rolls worked out! I actually enjoyed the creative nonfiction style of this post. I could almost smell the aroma!