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
The Federalist Flavors- Alexander Hamilton 1/11/17
For Alexander Hamilton's birthday, I gleefully re-present the collection of flavors (The Federalist Flavors) I worked to create with my sister-in-law at Jane's Ice Cream and my family (my brother did the poster and ice cream containers)! We did it as a labor of love and then they were able to share it with the original cast of Hamilton … Continue reading The Federalist Flavors- Alexander Hamilton 1/11/17
Master of Low Arts 