Since it’s coming up on the one year anniversary of this blog, I’ve found myself doing a lot of reflecting on how far this project has come. I think if you would have asked me a year ago if I had a goal it would have been so singular and obvious–start writing the blog. What […]
There’s a common phrase that goes “cooking is an art, baking is a science.” I take issue with this. I understand that people more closely associate baking with science because there are perhaps more obvious and exacting chemical reactions (leavening, to name a big one) but flavor itself is a result of chemical reactions between […]
One of the best sources I use for finding retro recipe inspiration is from vintage brand advertisements. And, since I (tragically) don’t possess an endless personal library of such material, I often turn to the internet for resource. Nine times out of ten I end up on Pinterest. I never really valued the site much […]
I’m not sure there exists another baked good that incites the same kind of pavlovian reaction as the Madeleine. If a Madeleine recipe does not in some way, shape or form pay homage to Proust then, I ask, is it even a Madeleine recipe? This one, I’m afraid, is no exception. If you don’t know […]
So winter finally showed up last week. I was out of town for the first big snowfall so I missed the annual tradition of soothingly watching the blizzard whilst tucked up on the couch and, instead, returned for the hellish aftermath that occurs, again annually, when everyone tries to go outside again and then collectively […]
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