Baked

I have decided to halt this blog. Unfortunately, I've been neglecting it far too much as I'm incredibly busy with my new business. I...

In Seattle at this very moment, you can get some utterly amazing berries. This week for instance, I saw the emergence of blueberries, raspb...

Being obsessed with fruit since a young kid (fresh strawberries squished on rye bread with a sprinkle of sugar), blueberries and cream on a ...

I was talking to a friend last week, and she expressed disappointment in the fact that all I have on this blog is macarons. Sorry Deniz! In...

One of the reasons I started this business was about control. Sure, I am a control freak, I'll totally admit to that, I want to make wh...

In part starting this whole business thing was to try and keep me engaged and interested in what I make (also I'm a control freak so um...

Seriously I loovvee asparagus. It is chewy and juicy, it can be smoky, sweet, pungent and salty.  Right now (and I mean 'right' no...

Wow, what a reception. I really had such incredibly low expectations about who was going to buy my product that I was incredibly delighted ...

Wow, the trials and tribulations of starting a food business in the lovely state of Washington.  I thought it would be easier - but I ha...

I've been traveling around quite a lot recently. And one of the places I went was my hometown Melbourne, Australia. At the risk of sound...

I have just finished a 9 month stint as a chocolatier at a awesome chocolate shop. I haven't really shown what I worked on in this blog ...

I'm trying, yet again to begin a small business making food. Specifically I have decided to concentrate on baking French Macarons with v...

I made a ton of macarons for Valentines Day. They reminded me of my favorite ice cream I used to get as a kid: Neapolitan.  I'm sure my...

I love butter, there is no hiding that fact. However, I'm pretty picky with the butter that I do consume, especially when I'm at hom...

I have been locked away over the fast few weeks working like crazy to finish my first gingerbread house. It's the "Up" house f...

I had a ton of tomatoes this year - seriously I filled up a massive bag with them and sorted them out between the "green" bag and ...

It's mushroom season over here! It is amazing the variety and the amazing flavors that different mushies imbibe. Josh and I went mushy h...

This year we had a p-patch. Which, for those of you who don't know is a plot of land designated by someone to be a plot of land in which...

Cripes! It's been ages! I think it's hard to gain momentum when it's been such a loooonnnggg time between posts. I have been bak...

Chef of the Day or as the kids like to call it COD is our final project at school. We have to make 6 items and present them to our 3 chefs w...

As always I'm apologizing for being so incredibly slack with the posts of late. I have been baking (it's been the holidays how could...

I've been breading it up big at home lately - I realize just how much I seriously love to make breads.... But on the other hand I've...

Oh beautiful grainy, hearty breads I seriously like you. I think it's something that I have learned the more I make breads, the more I l...

I've been making chocolates lately. A lot of hard work, but I'm really enjoying it. Chocolate is challenging due to the finicky natu...

I finally found a good recipe. One that really works - consistently works. An Italian meringue base (egg whites whisked until bubbly, then a...

I'm at school again. Busy, busy and seriously busy. I will try and post - I am taking picts of what I'm working on there it's ju...