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<style scoped>
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@import url('https://fonts.googleapis.com/css2?family=Viga&display=swap');
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@import url('https://fonts.googleapis.com/css2?family=Roboto+Mono&display=swap');
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* {
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border: 0px black solid;
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background-color: #ffe6e6;
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}
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.title_story {
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font-size: 80px;
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font-family: 'Viga', sans-serif;
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padding-left: 20px;
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padding-top: 20px;
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}
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a:hover {
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color: hotpink;
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text-decoration: none;
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}
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a {
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color: gray;
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}
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.content {
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padding-right: 50px;
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padding-top: 40px;
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font-family: 'Roboto Mono', monospace;
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font-size: 15px;
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padding-left: 20px;
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}
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#egg_images img {
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width: 100%;
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padding-top: 40px;
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}
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.container_width {
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max-width: 100%;
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padding-left: 0px;
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padding-right: 0px;
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}
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</style>
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<template>
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<b-container fluid class="container_width">
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<MenuBar/>
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<b-row>
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<b-col md="8">
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<p class="title_story">The bite that keeps on chewing</p>
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</b-col>
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<b-col md="2">
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<a href="/ricecooker"><b-img class="img-fluid" src="media/rice.png"> </b-img></a>
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</b-col>
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<b-col md="2" class="small_icon">
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<a href="/pretzel"><b-img class="img-fluid" src="media/pretzel.png"> </b-img></a>
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</b-col>
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</b-row>
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<b-row>
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<b-col md="5">
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<div class='content'>
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<p>
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Lately there’s been a lot commotion around baking. I guess that, during these times of economic uncertainty and increased safety in regards to our health, baking has regained its historic potential in terms of comforting and nurturing our struggles. Whether we bake a modest loaf of bread, or we venture in the realm of flamboyant pastries, there’s no denying that it is a zesty and satisfying endeavor.
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</p>
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<p>
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For me, this lockdown has been considerably ameliorated by the prospects of cooking as a practice which brings order, stability and serious amounts of satisfaction. I’ve been tapping into some behaviors which I rarely had time for prior to this forced isolation situation. I’ve been seriously developing a structuring habit in terms of batch-cooking and efficiently (re-)using ingredients which resulted in minimal waste, compared to earlier days when I had to deal with forsaken spoiled items that didn’t get the chance to be prepared in any way. I’ve also previously had a strange aversion for working with dough, batter and ovens, mainly being intimidated by my past failures with unrisen cakes and rock-hard pizza crusts. Thus, having more time on my hands during the lockdown has resulted in an enhanced persistence and a newly found soft spot for baking.
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</p>
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<p>
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However, it’s hard to find resources which were quite common prior to this lockdown situation. Stockpiling and other anxious behaviors make it difficult to still come across the basics, such as yeast or plain wheat flour, which are main staples of European dough. In an attempt to stay resourceful and simultaneously seek novelty, I’ve started looking into rice flours and their glutinous possibilities. The incredibly gratifying chew of Japanese mochi soon revealed itself to me in cake form: Black Sesame Mochi Cake with Black Sesame Caramel.
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</p>
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</div>
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</b-col>
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<b-col md="7">
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<b-container fluid id="egg_images">
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<b-row>
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<b-col md="2">
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</b-col>
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<b-col md="8">
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<b-img class="img-fluid" src="media/cake/black_sesame_mochi_cake.jpg"> </b-img>
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</b-col>
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<b-col md="2">
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</b-col>
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</b-row>
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<b-row>
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<p>The recipe is as follows</p>
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</b-row>
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</b-container>
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</b-col>
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</b-row>
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</b-container>
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</template>
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<script>
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import MenuBar from './MenuBar'
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export default {
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name: 'cake',
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data: function() {
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return {
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}
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},
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components: {
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MenuBar
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}
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}
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</script>
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