Fat Tuesday is this week and I’ve never been to Mardis Gras, but I absolutely love New Orleans. The city is so fun and so beautiful and the food is unreal. Of course, my initial thought for a Mardis Gras recipe was a King cake, but I wanted to give it my own little twist. I also considered a beignet because it’s basically my favorite food in New Orleans. But I also want to keep my recipes as easy as possible. When I look at a recipe, even though I love baking, if it looks difficult or time-consuming I procrastinate on making it and then end up buying a box at the last minute. Some of it is probably that I love sweets way too much and just want the final product to be ready! But a lot of it is because I live in a tiny apartment with a teeny tiny kitchen and a complicated recipe is stressful. Especially when I know I can make something just as good with a lot less stress! Continue Reading
After much anticipation, I finally watched Chef’s Table Pastry on Netflix. I waited and waited and waited for the April release date to finally arrive, and then when it finally did my husband went on a bunch of trips and told me I had to wait for him to watch! So here we are. We finally watched! (Don’t worry, no spoilers here!) The first episode features Christina Tosi of Momofuku Milk Bar. As I learned more and more about her history and her work and her preferences, I felt like she and I were the same person! Except for, you know, the creativity and talent and success part… I really admire her so much and she is such a strong inspiration to me. Continue Reading
When we lived in Louisville, the St. Patrick’s Day parade day was one of my favorite days of the year. It seems like everyone in the city comes out for that parade. And to make it even more fun, it usually coincides with March Madness basketball, which is such a big deal in Louisville. Here in Boston, the parade is much larger, usually much colder, and I hear it’s a bit rowdier. I have yet to attend a Boston St. Patrick’s Day parade, but it seems like quite the event!
Pies are hard. I envy bakers who have mastered making pies. Any recipe that I can’t sneak a taste of before I serve it makes me nervous. And with pies that have to cool before you cut them, it’s so hard to know if they’re done enough. When I created this recipe, I based the cook time on the cook time of a standard lemon meringue pie. When it came out of the oven, the meringue looked beautiful…