Lo and Behold

I didn't know where the live jazz music came from. Though it seemed not too far away but yet nowhere to be found. As much as I wanted to know, I couldn't bring myself to stand up and wander around to find out. Instead, I sat there, took my journal out and started writing. It was late at night and all the stores near by had already closed. The restaurant and the street lights were on but everything else was off. It was quiet. But in the way that you could feel somebody else was still awake. They just didn't talk much. Nothing new. Nothing is boring. It was just the way I liked. The peachy color from the street lights were enough to let me see the white paper clearly. My legs were so sore from standing all day in the kitchen and the steps in front of the museum didn't seem to help my butt feel any better. All the words were written down, filled the white paper with black ink. I actually have never been good with journaling. But I tried to be, at least. My head just can't seem to contain much of many little thoughts I always have in mind. Each day they started to fade away so fast. So I have no choice except to write them all down. When done, I looked at the fuzzy handwriting and told myself it was the best I could do. An exhausted day like that, I should just gave myself an exception and thought I'd do better tomorrow". Anyway, that was pretty much what I told myself everyday - Candice.

Apple Cobbler

When I made this apple cobbler, I didn't stick to the recipe that much. In my opinion, you can't really stick to the recipe if you are cooking with fruit. It all depends on how sweet and sour you like your dessert to be. So feel free to adapt this recipe to your preference.

For pie crust

2 1/2 cup flour

1 tablespoon sugar

1 teaspoon salt

2 sticks of butter

Cold water

One egg

Mix the butter in the flour until it gets coarse meal texture before adding cold water. Dont make it too wet. Just a little to bring the butter together with the flour. Or until the dough is soft and silky. Form the dough into two balls. Chill them in the fridge for at least half an hour.

For the filling, I don't really strict about the measurement of each ingredient because it really depends on your taste preference. If you like sweet like I do, dont be shy with the sugar! I also used both kinds of apples to add more sweetness. I recommend you try the filling before put it all together in the baking pan and see if you need more or less usgar.

4 Granny Smith apples

2 Fuji apple

1/2 cup White sugar

1 tbsp A little flour

Lemon juice (depends on how sour your apples are)

1/2 cup Butter

1/2 cup Brown sugar

1 tsp Cinnamon

1 tsp Allspices

Cut the apples. Melt the brown sugar, white sugar, butter, cinnamon, allspices and lime juice on the medium heat. When done, mix it with the apples.

Topping

6 TBSP cup Butter

1 cup flour

1 1/4 cup brown sugar

1 1/4 cup white sugar

1 tablespoon cinnamon

2 cups of cashew nuts

Chopped the cashews. Combine everything in a bowl. Use your hands to make the mixture into big crumbs. Lay the puff pastry on the bottom of the pan and top with apple mixture then again with with another puff pastry. Bake for 20 minutes. Take it out of the oven and top with the nuts topping and bake for another 15-20 minutes. Or until they look done.