twentyeight landscapes

I discovered the magic that is Costco cheesecake (not the frozen kind) only this year. Something about that thin layer of cream they put on top just really ties it all together.

We used to get the frozen kind when I was a kid, and I would turn the slices over and scrape off the graham cracker crust, leaving the cheesy custard for my parents. [Similar to buckets of KFC where I'd pull off all the fried skin and generously save the meat for my parents. This is probably about when they realized they birthed and raised a monster.] Anyways, I was not the biggest fan of cheesecake, but ironically, the first dessert I learned to make well was in fact a cheesecake. And then I was obsessed with making them. Not sure what happened since moving to Wisconsin because I haven't really made a cheesecake since. But it's nice to have reminders of those that I used to love every so often. Kavin and Steph shared the Costco cheesecake love with me on Easter Sunday and today I roasted some sesame, quinoa, and the last of some rando slivered almonds to top for some extra textures. And happily ate it all, cheesy custard part and all. Oh, how I've matured.

Then I had to cleanse myself with a bowl of snow fungas, gogi, lotus seed, and Asian pear soup. Served cold minimally sweetened with honey.

Sipped while reading more Pachinko atop the treehouse.

Late lunch of leftover ravioli from a couple days ago pretty much knocked me out. Well figuratively. I mindlessly rolled out more pasta sheets instead of doing anything remotely productive. PSA: rolling out pasta dough is v v soothing.

Added purple cilantro flowers and red strawberry powder to these ones.

It made for a very lovely speckled carpet of dough.

Cut these guys on the thick nood setting and stored away to taste another day.

Closed out the day with some fridge-and-pantry-clean-out baking.

This is a graham cracker crust with grahams from Mexican s'mores night in February (which feels like a lifetime ago), layered with grapefruit curd from Sohntasting cake, topped with coffee frangipane recently made at Joyce's request when I asked her for suggestions for the almond meal I made half a year ago.

Not bad for scraps baking.