A touch of Claire- baking, cooking& life

It's finally baking season again- winter is coming! Er, I mean, it's already here. It's such a cliche, but "how time flies!" Thanksgiving is just around the corner and my fridge is happily filled with meat and root vegetables (pumpkins, squashes, sweet potatoes, beets...). I highly suggest to try incorporating root vegetables to your bread dough. You will be surprised at how much they can help with the texture and flavor- your bread gets so much moisture and aromas. Bonus points- you also end up with beautiful color from the root vegetable you use.  Like today, I found these gorgeous purple potatoes from  Freshdirect , which were actually rare to find here. I feel that they are definitely more of a seasonal thing, probably because purple color is more festive XD? They taste quite similar to regular sweet potatoes/yams, with a slight hint of special aroma if you ask me.  RECIPE (finally!): Presoak the seeds for ~30min by combining: Flaxseed: 15g oats

Follow my blog with Bloglovin Isn't spring the moving season? Yes, to me I guess as I've been moving for two years in a row at this time of year. Sadly I finally moved out from the glorious upper east side of New York after being there for 4 years (can't believe! is it that long already??), to the "humble" Queens.. However, after I moved in, I'm starting to love my neighborhood. There is actually quite a few to explore and to discover (I mean, hmm, restaurant) in Queens. Indeed, I can't just improvise to make a call to order some Chinese food delivered to my door, or walk to the French bakery a few blocks away whenever I want. Luckily I can opt to make my own.  With a good multigrain bread, some jam/spread, slices of good cheese, I am considering myself having a perfect breakfast/brunch. Of course, the world is even better if there is a cup of tea :) Multigrain batards are the most frequently-ordered bread I do in store- they're crust