In the past few years I have been perfecting the art of SCALE. And that is, how to plan for more than just 'a few cookies.' In this picture, I had just made gefilte fish to serve about four nights of Passover—of which I was only going to be at two of. This recipe … Continue reading 2017 Year in Food April – Passover Foods
2017 Year in Food February – Silicon Valley (Molds)
The temptation to use silicon molds was too much, and coincidentally I had made caramel so I figured "why not?" Not sure it's something I would add to my repertoire as an ongoing thing, but nice to know I can pull it off if I have to (sounds romantic, no?) January | February | March … Continue reading 2017 Year in Food February – Silicon Valley (Molds)
2017 Year in Food March – Macaroons
I absolutely love macaroons and I love dipping things in chocolate. So when I realized I got to do both it was a very exciting moment for me. I cannot regularly temper the chocolate correctly-- this seems like something like a B Chord on the guitar—I will have to keep on trying and trying … Continue reading 2017 Year in Food March – Macaroons
2017 Year in Food January — Ingredients
Joni Mitchell said "I am a lonely painter, I live in a box of paints" but I (on the other hand) live in a bin of spices, flours, flavors and extracts and mostly I love it. Having spent summers in the art studios at Buck's Rock Work Camp, I know that I prefer to stretch … Continue reading 2017 Year in Food January — Ingredients
Perfect Rice Krispy Treats!
In this blog, we always strive to make the routine extraordinary, and Rice Krispy treats are a case study. No one would argue that they are not a decades-old fan-favorite, a staple for the egg and gluten-free and probably the most popular 'bring-your-own' at PTAs and bake sales across the country. There are a few issues that … Continue reading Perfect Rice Krispy Treats!
Master of Low Arts 