As if the weather Gods had heard my silent pleas for winter, it rocked up all bold and cold over the weekend. It’s officially sweater weather and to celebrate this momentous occasion I’m wearing the fluffiest jumper I own and plotting my first PSL of the season, all while scrolling through Halloween decorating ideas on Pinterest.
I’m also getting ready for an even colder climate, because this weekend I’m flying to Toronto for my
annual poutine fix cousin’s wedding where I’ll be one of her bridesmaids and official joker – ah, the good ol’ English accent… gets ‘em every time.
Also can I just say how giddy with excitement I am about experiencing my first Thanksgiving on Canadian soil? So giddy.
In other news I baked these little pots of indulgence over the weekend, and let me tell you, they are G O O D. No – better than good, they are fantastic. Why? Because they are fudgey, sweet but not too sweet, and look impressive when they emerge from the oven grandiose and soufflé-like. Plus they’re flourless, take minimal time to make, and that Earl Grey cream? Decadence just got the British treatment. We so fancy.
I’ve got to be honest though, up until a couple of months ago I wouldn’t have dreamed of drinking black tea let alone putting it in cream, but then I was introduced to the world of JING and all of their wonderful teas, and I’ve been drinking it ever since.