Enjoy the versatility and beauty of the ingredient we call by many names. Whether you call it sucrose, dextrose, fructose, or glucose it is lovely. This is my homage to sugar and all things sweet!
Thursday, August 21, 2008
Credit Due
They really look like they know what they're doing.
Broccoli & Tomatoes doing their thing.
So much green, so little time.... This sucker was hotter than the average
jalapeno.
No instructions necessary for this pole bean plant. It just winds its way up and around the little post. A lot energy in this quiet little spot.
"You made my birthday cake, last march. It was the best birthday cake of my whole 24 years, and i'm not just saying that. Thank you so much." -Russelle Paul
She's a lovely pastry chef. Not only did she make me a deliciously rich flourless chocolate cake with a refreshing raspberry layer, she also made four light red velvet birthday cupcakes with cream cheese frosting. PEOPLE, I have not known cake. I have separation anxiety when I go to work. -Erin Riojas
I am happiest in the kitchen...yours, mine, theirs. I went to The French Pastry School in Chicago, Illinois. Working with sugar, butter, eggs and flour is like magic. The artistry of pastry is precious and peaceful.
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