Ver-what? I realised that I hadn’t made a giant cookie in ages, so I made another one, a vergeoise version this time. A vergeoise giant cookie with chocolate chips.
I also hadn’t written a post in ages, which I can blame on working too much. I had quite a list of things I wanted to discuss here, so I might as well write about them all now. Hold on tight because this post might become a bit far stretched.
Let’s start in chronological order, with my new cake tin. Mr. H. got me this fancy Le Creuset cake tin with removable sides for Christmas. Isn’t it cool? Bonus points: the big orange button goes well with the colour linked to the name and design of my blog.
Perhaps it’s a bit too late to talk about New Years resolutions. I had declared my resolutions in Instagram – how superficial does that sound, declarations through Instagram – that this year I wanted to be conscious, be brave and be better. I also made a joke about not making crazy resolutions about running 10km every morning before work, because it won’t happen. Also because I’m always resoluting (I think the word resoluting doesn’t really exist) to run more and I’ve always failed. But…
But during the first days of January I got some new running shoes. New year, new running shoes. I love them. They are perfectly adapted to my foot type, which tend towards a flat arch and pronation. As bizarre as it may sound but they are so light and make my steps land in a stable manner, that I don’t think about how I’m running with them on, I just run. Without having to bother about if my technique is right or not. More. Faster. Better.
Never say never. Finally I’ve made another resolution. No crazy running resolutions, I just want to reach a goal of being able to comfortably run 10km by the end of the year. As comfortably as uncomfortably can be when it comes to running that is. With my eternal too much work situation – which includes being away from home a lot – regularly running is hard to pull off. However, I’m happy to report that today I did about 9km, the last third of which was by bike. Yeah, I picked up a bike from the Barcelona public bike transport system and finished with that. Cheating I know, but better than nothing, and let’s not forget I still have 11 months more to reach that goal. I think I’m going to somehow try to get used to bringing my running gear with me when I need to go off on work trips. Are you a runner? Do you think that’s a do-able resolution?
David Bowie died. I usually don’t feel upset about celebrities. But this time it was David Bowie, one of my favourite artists. EVER. We had been listening to his new album, released just the Friday before, all that weekend. And then he was gone. For me he was a melodious genius. I’m sure nobody has ever made this crazy comparison, but to me his dynamics of melody were at times just as great as the classical pianist Vladimir Horowitz, so prodigious that it could even be diabolical. Thus on 10th January, I was borderline on teary all day long.
Back to a happier note, on 17th January my blog turned three years old! Three years of blogging. Congratulations to me. Some around me had predicted I wouldn’t pull this off for more than two months. See, never say never. Although my posts have been quite sparse lately, but I’m still going. Of course I’ve learnt a lot through these three years of blogging, things I never thought I would before I began blogging, such as better cooking, photography, fonts, CSS and html. I didn’t even know the existence of CSS or html before blogging. The best thing though, is the obvious fact that behind each blog there is a real person, along with their real life, talents and issues. The bestest (another word that doesn’t really exist) thing about blogging is that I’ve had the opportunity to meet some of my blogging buddies in person, plus a few others I still need to personally meet, and we are now fantastic friends. I’m so grateful to have met you, you all know who you are.
Vergeoise and Chocolate Chip Giant Cookie Recipe
What exactly is this vergeoise thing? When you buy sugar in France, and you decide to go a bit more profound on what the labels on the packaging state, you realise that sugar can be quite an adventure. So many types and so many textures. I found a complete guide to French sugars here by David Lebovitz by the way, check it out. For this giant cookie I used a sugar called sucre vergeoise. It’s traditionally used in the North of France and Belgium, and often confused with another brown sugar called cassonade. Both are dark reddish brown and clumpy looking. The difference is that cassonade is a slightly refined cane sugar, while vergeoise is a refined beet sugar coated in a darker sugar syrup to make it darker.
2/3 cup vergeoise
1/4 cup crème fraîche
1 cup flour
1/4 teaspoon baking powder
1 cup chocolate chips, sea salt
Preheat the oven to 180°C.
Melt the butter. Add the vergeoise sugar and mix. Add the egg and whisk until thick. Add the crème fraîche and mix until smooth. Add the flour, a pinch of sea salt and the baking powder. Stir. Add the chocolate chips. Stir.
Butter a cake mould. Arrange all of the cookie dough inside. Sprinkle some sea salt on top.
Bake for 20 minutes. Then increase the temperature to 200°C and bake for another 3 minutes to make the top more golden.