Hi, all. I totally forgot to mention that I was going to be taking a cake decorating course this week at the Institute for Culinary Education (ICE) here in NYC! It was a four-day class (originally five but it got condensed), in which we made different icings and learned to make a variety of cake decorators’ designs, including borders, piped floral techniques, and specialized techniques.
Let’s decorate some cakes!
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Hi, gang. I’ve been a cooking fool lately. I am determined to finish the testing of the recipes for my cookbook-in-progress within the next few months. I don’t have a full-time job, so if not now, when?
Part of this testing is about stepping outside of my comfort zone and cooking with ingredients and methods that I am not accustomed to (i.e., that I grew up with). And since I’ve been working on this book since 2002, I’ve been doing that for quite some time. So, I really think nothing of taking an ingredient and using it in an usual way.
Let me explain…
Hi, gang. A lot going on for me right now so I’m spending some time catching up on stuff. The biggest news is this: My cookbook has been been picked up by a traditional publisher!! For those of you who don’t know the back story
, I self-published my cookbook early last year because every agent and publisher I hit up told me the same thing, which is that they really liked the book, I’m a good writer, the recipes sound delicious, yadda, yadda, yadda, BUT…I didn’t have a “platform.” So, everyone passed on it.
Hi, all! I hope everyone is managing to stay healthy and sane through the crazy weather the entire country seems to be having. My question is, what happened to summer? Here in New York, summer used to begin in May. I remember having classes in high school out on the campus (yes, my high school in Brooklyn actually had a campus) because it was too hot in the classrooms. Now, we’re lucky if summer begins by July! Global warming, people. It really bites.
This week, I want to talk about prickly pears. Why? Cuz I feel like it.
(Photo: www.thriftyfoods.com)