When I first met Comrade he told me that he “Didn’t like sweets.”
1. That’s not a thing. 2. I’m a pretty open minded girl, but I gotta draw the line somewhere. (I have a baking blog for God’s sakes! I have pastry flour on all my clothes. I spend my money on unsalted butter over toilet paper. I’d rather get an offset spatula for my birthday than jewellery!) 3. Challenge accepted. (What can I say? I liked his face).
Was this foreshadowing some kind of incompatibility? Nope. Turns out we’re quite the dynamic duo in the kitchen. Comrade is an inspiring chef. Let him loose in the grocery store and he’ll put together flavour combos for a meal that will blow your mind. Then I’ll serve a sugar-butter delight for a one-two punch that will leave you in food coma for days. That’s my definition of a power couple.
You’d think having two people in a tiny mid-town kitchen with no counter space would result in someone getting stabbed with a fork. This is easily avoidable if you: clean as you go, drink wine, play catchy tunes, and grab a handful of ass whenever you can.
We were making dinner for his sister, her husband, and their two adorable babies, whose little angelic faces had a tendency of blooming up at me and melting my heart. (I made these yogurt banana pops for the babies. Babies fucking love sprinkles.) It was my first time meeting his sister. I don’t know if she liked me. But she liked my cheesecake and that’s close enough.
And by the way, my pie totally won over Comrade.
…Or… maybe Comrade won over my pie?
Either way, make this cheesecake and you can win over your friends and family at your next shindig.
MINI CHEESECAKE WITH RASPBERRY SAUCE
Graham Cracker Crust 1 cup graham cracker crumbs or crushed digestive biscuits 1 tablespoon granulated white sugar 55-65 grams butter, melted
Cheesecake Filling 2 - 8 ounce packages of full fat cream cheese, room temperature 2/3 cup ) granulated white sugar 1/8 teaspoon salt 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 cup plain yogurt, room temperature
Raspberry Sauce 1/4 cup of water 6oz raspberries 2 tsp brown sugar
Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the centre of the oven. Line 12 muffin cups with paper liners.
In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.
In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, and yogurt and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 22 minutes or until firm but the centres of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate for a few hours or even overnight.
To make raspberry sauce add raspberries, water, and sugar to a small sauce pan over medium-high heat, reserving a few raspberries for garnish. Bring to a boil and then simmer for ten minutes or until it starts to thicken. Place in refrigerator to cool completely.
To serve, gently peel off the paper liners and place on your serving plate. Serve with raspberry sauce and fresh berries. These cheesecakes can be covered and stored in the refrigerator for several days.
Doesn’t that sound depressing? Well it wasn’t. Not even a little. It was madly delicious.
For my birthday I wanted all my favourite flavours to come together in a sweet and salty showstopper. That meant pretzels. That meant chocolate. That meant peanut butter. That meant heaven on a cake stand.
I couldn’t even find the cake of my dreams on the internet, so I invented my own, and unveiled the rich and decadent manifestation of pure pleasure at my birthday party.
At first I thought I would invite everyone out to [super awesome hipster bar] to drink an obnoxious amount. But then I thought, “No. I want to throw a dinner party.” Dinner parties are a very important part of white people culture, after all. So I invited everyone over to get obnoxiously drunk in my itty-bitty apartment instead.
I asked my Comrade, “Are you nervous to meet all my friends? All at once? In a really tiny space where there’s no escape?”
He said, “No. I’m excited”
I was surprised, “Really?”
“Do you want me to be nervous?”
“I’m more concerned about what we’re going to put on the menu.”
It took ALL day. I learned that Comrade is a really slow chopper. He learned that I will spaz the fuck out if we don’t follow a recipe exactly. In conclusion, turns out that wine and handsome Russian men are really good at curbing my stress levels in the kitchen.
And by the way, he admitted that if the friend situation got hairy, he’d jump off the balcony. We’re only on the fifth floor after all. And he’s a strong man.
PEANUT BUTTER FILLING 8 ounces cream cheese, softened 1 cup chunky peanut butter 1/2 cup sugar 2 tsp pure vanilla extract 1 cup well-chilled heavy cream 3/4 cup salted roasted peanuts, chopped Kosher salt
CHOCOLATE TOPPING 4 ounces semisweet chocolate, chopped 1/2 cup heavy cream
GARNISH Crushed pretzel and peanuts
Preheat oven to 180°C (350°F) and grease a 20cm springform tin and line the base with baking paper. Place pretzels in a food processor and pulse to a fine crumb. Add sugar and melted butter and pulse to combine. Press mixture into the bottom of the prepared tin, pressing tightly into an even layer. Bake for 10 mins or until just going golden brown on the edges. Remove from oven and cool on a wire rack.
In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
Place a heat proof bowl over a pot of boiling water, combine the chocolate with the heavy cream stir occasionally until the chocolate is melted and the cream is hot. Remove from heat and allow to cool, stirring occasionally until barely warm.
Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts and pretzels around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
Make Ahead The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.
DOUBLE CHOCOLATE ESPRESSO POUND CAKE CUPCAKES WITH CREAM CHEESE FROSTING
The other night my Comrade came over promising we could could bake cupcakes and get white girl trashed. In my opinion alcohol and baking are the perfect combination. They just go together. Like Bert and Ernie. So, we had vodka and beer for dinner and licked the batter off of spoons while being serenaded by euro trash from my shitty macbook speakers.
I don’t have real speakers, because mine caught fire a few months ago. (Serves me right for listening to 99.9 Virgin radio?)
Comrade wasn’t too shabby in the kitchen either. I put him in charge of the hand mixer, since men love power tools, and he pipped the frosting. Don’t they look wonderful, everybody?
Most cupcakes are airy and fluffy, but this recipe is adapted from the recipe of a pound cake, so they’re very dense and rich with a cookie-like texture. The frosting is made with cream cheese (the king of all frostings), so you know, even before you bite into it, that they’re going to be undeniably delightful. (And they were.) I also picked up some chocolate covered coffee beans and ground them up to dust the tops and help marry the flavours of the frosting with the espresso flavours in the cake. Winning.
Did we pig out on cupcakes? Not even. We only ended up sharing, like, half of one. All that time and work, but we were too full from our liquid dinner. It happens.
I sent him on his marry way with a dozen or so and he told me later that he would have attracted less attention if he was naked on the subway than with cupcakes. Well of course! I’ve mentioned this before, if you’re carrying baked goods you will get checked out twice as much, if not more. It’s a scientific fact. Trust me. I’ve done a lot of field research.
So I guess ya’ll can expect more cupcakes. Because I can’t wait to try a recipe from the book. Especially the peanut butter and jam cupcake! That’s right. The most amazing sandwich in the world has finally transformed into the most amazing dessert in the world. (Does that make it a breakfast food?) Sounds fantastic. Although I should probably post all my Christmas baking first… I’m a slacker.
3 ½ tbsp Dutch-processed cocoa powder 1 tsp instant coffee powder or espresso powder ¼ cup boiling water 1 ½ tsp vanilla extract 3 large eggs 1 ¼ cups all purpose flour ¾ cup + 2 tbsp granulated sugar ¾ tsp baking powder ¼ tsp salt ¾ cup + 1 tbsp (184 gr) unsalted butter, softened 1 cup bittersweet chocolate chips
Preheat oven to 350 degrees F.
Whisk to combine the cocoa powders, coffee powder, and boiling water. Let cool to room temperature.
Once the chocolate mixture is cool, whisk in the vanilla and eggs until combined and set aside.
In the bowl of a mixer, combine the cake flour, sugar, baking powder, and salt. Mix to combine.
Add the softened butter and half of the chocolate mixture to the flour. Mix on low until the flour is moistened and then increase speed to medium and beat for one minute to aerate.
Add the remaining chocolate mixture to the batter in two additions, beating for twenty seconds after each addition. Finally, mix in the chocolate chips.
Divide the batter amongst the paper cupcake moulds, filling each about 3/4 of the way.
Bake in the preheated oven for about 30-40 minutes, until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and let cool on a wire rack.
CREAM CHEESE FROSTING
½ stick butter, at room temperature ½ tsp vanilla extract 2 ½ cups powdered sugar 8 oz. cream cheese, cold
Beat the butter until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined. Beat in the powdered sugar.Gradually add small chunks of the cold cream cheese, beating well after each addition.
I baked this amazing pumpkin cheesecake on Thanksgiving for my family. A total waste, it would seem, because I’m related to people who “don’t really like pumpkin.” Still, I peer pressured the pumpkin unbelievers into taking a bite and they were all pleasantly surprised. They liked it!
This can only be explained by the cream cheese factor.
I’m pretty sure you could bake any flavour with cream cheese and people would still love it. Are you thinking of a disgusting flavour? Go on, don’t be shy. Let your imagination run through the gutter and back. Now take all that repulsive, raunchy, vile favour and mix it up in some creamy cream cheese mousse heaven. What do you got? Well, you’ve got a delicious dessert, mister.
Okay, the Strawberry Cranberry Pie (blog coming soon) still disappeared much faster. So, I guess that’s why I don’t mind making this delight again for the Polish Prince, a true pumpkin connoisseur, so it can be properly appreciated.
More pictures and a Man Rating to follow.
GRAHAM CRACKER CRUST 1 cup graham cracker crumbs 1/2 cup crushed ginger cookies 1 tbsp white sugar 5 tbsp unsalted butter, melted
Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the centre of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan.
In a medium sized bowl combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake
PUMPKIN CHEESECAKE 2/3 cup light brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/4 tsp salt 2-8 ounce packages full fat cream cheese, room temperature 3 large eggs, room temperature 1 tsp pure vanilla extract 1 cup pure pumpkin puree
In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
In the bowl of your electric mixer or with a hand mixer, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the centre is still a little wet and jiggles when you gently shake the pan. Total baking time 40 - 60 minutes.
CREAM CHEESE TOPPING 1 cup sour cream, room temperature 1 tsp pure vanilla extract 1/4 cup white sugar
Whisk together the sour cream, vanilla extract and sugar. Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
I made these pumpkin cupcakes for his birthday party. Also known as “The 34th annual drinking contest” where all the winners are really losers. The next morning I woke up dying of thirst but everything hurt so bad I couldn’t muster up the strength to walk one minute to the kitchen sink. So I just lay on (the wonderful) Nancy’s couch thinking things like, “Dammit, I shouldn’t have done that.”
(Which is Hungover for “Dammit, that was fun.”)
One of my favourite parts of the night was when Nancy pinned me down and forced one of these delicious cupcakes into my face. Bitch is strong. I’m pretty sure there’s a slutastic photo of me with frosting all over my face… With ladies licking it off? God, we’re obnoxious. (EDIT: There is!)
We also bounced on the trampoline! (Which is a fantastic idea when you’re full of beer and vodka). And some handsome police officers stopped by around 4am to tell us to shut the fuck up.
We also broke the trampoline…
Anyway, I don’t think I “won” the contest, but I was definitely in the running.
The important thing is that these cupcakes are yummy. I doubled the recipe to make 24 and sprinkled half with toasted walnuts. They’re a great alternative to pumpkin pie. They’ve got a super moist pumpkin flavour and the frosting is killer. KILLER.
Rating: EAT YO CUPCAKE, BITCH.
PUMPKIN CUPCAKES 1 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp salt 1/2 cup unsalted butter, room temperature 1 cup granulated white sugar 2 large eggs 1 tsp pure vanilla extract 3/4 cup solid packed, canned pumpkin puree
Preheat oven to 350ºF. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the centre of one of the cupcakes comes out clean. Place on a wire rack to cool.
CREAM CHEESE FROSTING 4 ounces cream cheese, room temperature 2 tbsp unsalted butter, room temperature 1/2 tsp pure vanilla extract 1 1/2 cups confectioners sugar
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes.
OPTIONAL GARNISH 1 cup walnuts
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.
I made these Easter cupcakes for work. And then I forgot them at home.
But my family is really happy about it.
Also, I accidentally put four times the amount of vanilla extract into the batter. I swore like a sailor. But everything turned out better than expected - deliciousness was not compromised. If you wanna make the same mistake, I say go for it. Why not?
In other news, I went shopping for more prop plates with the Polish Prince. Will I ever get the hang of this whole food photography thing? Can I ‘set the mood’ and ‘create a story’? I don’t know. But the plates will probably look nice. Hah! Stay tuned.
This recipe yields 35 moist, yummy, adorable mini cupcakes, which you can decorate anyway your heart desires. If you’d rather 12 regular sized cupcakes, up the temperature to 375 degrees and bake for 25-30 minutes.
CARROT CUPCAKES 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 3/4 tsp kosher salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp grated nutmeg 3/4 cup unsalted butter, melted 1 cup packed light-brown sugar 1 large egg 2 tbsp plain low-fat yogurt 1/4 tsp pure vanilla extract 1 1/2 cups grated carrots (from about 3-4 medium carrots)
Preheat oven to 350 degrees. Prepare a mini muffin tin with paper liners or cooking spray.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 15 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.
Remove from pan to a wire rack to cool completely before frosting.
CREAM CHEESE FROSTING 8 ounces cream cheese, room temperature 1/4 cup unsalted butter, room temperature 1 cup confectioners’ sugar 1 1/2 tsp pure vanilla extract 1 tsp grated orange zest
Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and orange zest. Decorate cupcakes.
This is an encore. I made this cake a few weeks ago for my sister’s birthday. I sent a slice over to my grandparents house and my papa called me later that day to tell me he wanted the exact same cake for his birthday (he turned 79!).
I did not want to make this cake again. It’s undeniable. And if it’s in the house, I will eat an unconscionable amount.
After we filled him with wine, steak, and cake my papa gave me some advice: quit being a copywriter, open a bakery, go on the Dragon’s Den and ask them for some money.
Since no one cares about her dessert preferences, whenever there’s a holiday, and the people demand chocolate, my mom will always buy her a single serving sized cheesecake from Metro. It’s little. And it usually has a gooey strawberry on top. It’s kind of sad.
So, she’s always thrilled when she gets to choose the dessert. This year for her birthday she only had one preference: lemon cake. Not lemon frosting. Not lemon filling. Lemon cake.
This cake tastes like dense, moist sunshine. It’s smothered in a velvety cream cheese frosting, but, unlike other cream cheese frosting, it uses Mascarpone, which makes it less tangy and seriously addictive.
Now it’s haunting me from the fridge.
Man Rating: I can’t believe we wasted all that money on tuition. You should have been a baker.
LEMON CAKE 1 cup unsalted butter, room temperature 2 1/2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 tbsp lemon zest 1 1/2 cups sugar 2 large eggs 3 large egg yolks 2 tbsp fresh lemon juice 1 cup low-fat buttermilk 1 tsp yellow food colouring
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
With mixer on low, beat in eggs and yolks, one at a time. Beat in lemon juice and food colouring. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool completely.
CREAM CHEESE FROSTING 8 ounces cream cheese, room temperature 8 ounce Mascarpone cheese, room temperature 1 tsp pure vanilla extract 1 cup confectioner’s sugar 1 1/2 cups cold heavy whipping cream
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency
DEVIL’S FOOD CUPCAKE WITH CREAM CHEESE FROSTING March is birthday month. There are so many March birthdays in my family I feel like I’m indefinitely in the kitchen. What happens in July that gets everyone so rowdy? How do I get in on it?
Consequently, there are a lot of Pisces wondering around. Too many. It’s unhealthy. We’re infamous for our (over) sensitivity. Which can often be perceived as weak, or at the very least incredibly irritating.
My mother told me a story once. She works in a daycare and there was a boy in her class named Michel. Michel was very sensitive, and it often cause problems because if his feelings were hurt, he’d lash out at other children, say mean things, become aggressive. His hurt would erupt.
At the same time, his sensitivity was one of his most admirable qualities. It could be beautiful.
There was another child in the class, a Russian boy, who didn’t speak English and whose mother recently died. Michel could tell the Russian boy was sad. He didn’t know why and he couldn’t communicate with him. Still, he sat with the Russian boy, made funny faces until he laughed, played with him wordlessly. What he did was such a basic, yet uncommon, display of human kindness.
Sensitivity is usually a double-edge sword. It can make you a maniac or a sweetheart.
Anyway, I’m really sensitive, so that story made me cry.
…Cue smooth transition back to cupcakes.
These cupcakes use the same Devil’s Food Cupcake recipe used in my last blog, but have a cream cheese frosting. People go crazy for cream cheese. If you have to bake something, and you really want people to mouth orgasm, do something with cream cheese. It works every time. It’s a human truth.
Man Rating: Delicious!
(By the way, there’s nothing more endearing than a grown man with cupcake all over his face.)
DEVIL’S FOOD CUPCAKES 3/4 cup unsweetened Dutch-process cocoa powder 3/4 cup hot water 3 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 1/4 tsp kosher salt 1 1/2 cups unsalted butter 2 1/4 cups sugar 4 large eggs, room temperature 1 tbsp plus 1 tsp pure vanilla extract 1 cup sour cream, room temperature
Preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
Makes about 32 cupcakes
CREAM CHEESE FROSTING
8 ounces cream cheese, room temperature 1/2 tsp pure vanilla extract 1/2 cup confectioners’ sugar 2/3 cup cold heavy whipping cream
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Makes 12 cupcakes
On the Bright Side: Imaginative and sensitive Compassionate and kind Selfless and unworldly Intuitive and sympathetic
On the Dark Side: Escapist and idealistic Secretive and vague Weak-willed and easily led
Likes: Solitude to dream in Mystery in all its guises Anything discarded to stay discarded The ridiculous To get ‘lost’
Dislikes: The obvious Being criticized Know-It-Alls Pedantry