food
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This past year was a tumble. A dive that started – what felt like – a few seconds ago. Possibly with a busy sunday lunch at the restaurant, with only Guillaume and I doing service. And to be honest we had no clue about how this whole restaurant thing worked. I remember our first ice-cream quenelles . I remember making way too much mise-en-place because we were so terrified we would run out during service.
foodbeam
Yes, I know. It’s a salad. Who wants to go to a vegan website and see a recipe for salad? I keep salads to an absolute minimum around here. So when one does show up, it’s a freakin’ delicious salad.
VeganYumYum
bakerella.com
I was in Chicago last weekend for the Home and Housewares Show . It was incredible and so fun to come back to the city. I’ve only been one other time and it was very cooold. But thankfully this weekend was filled with unusually warmer weather. I enjoy taking pics with my phone – it makes snapping quick photos much easier than pulling out my main camera sometimes and you can do so much with them using photo apps. There’s a few iphone photos mixed in this post if you’re wondering why they look a little different.The last of my three Easter cake tutorials. A cute little Easter bunny cake! I have made a fondant grass border instead of a ribbon this time.... I am back with the second design for a sweet and easy Easter cake. I have used a fondant covered cake board this time. Instead of a...
CakeJournal
Today is six weeks to the day that I returned from Italy. That is stunning to me because in my mind, I still feel very much there. In the mornings, in particular, I can recreate my time in Italy with such clarity that I swear I’m sitting at my kitchen table in our little house waiting for the espresso to come up so I can have colazione (breakfast). I can hear someone filling a container from the fontana (fountain) just steps outside our front door.
Cream Puffs In Venice
Have you ever found yourself standing by the open freezer door with an open carton of ice cream, trying to spoon every scoop along the chocolate-vanilla line all the way down to the bottom the carton into your mouth without getting ice cream all over your hand the further down the carton you get as a valley of vanilla and chocolate form on either side, hoping that no errant bit of strawberry taints these perfect, yin-and-yang spoonfuls? Wow. Well...uh...neither have I. But just in case there's anyone who has, in such moments, wondered "what's up with Neapolitan ice cream?"
