Before I discover the art of participating in a bake-a-long group, I would scout a cookbook book, mark all the recipes that I wanted to try and then would promptly put back the marked cookbook in the shelf and forget about it.Read More
Tom and I are celebrating out second wedding anniversary this coming Tuesday. I’m sitting writing those words, and I still cannot believe it’s been already two years since our wedding.
Tradition says that you should give something made out of cotton for your second anniversary, but seriously – whose husband would be excited about new pajamas or a bath robe or bed sheets? I know mine wouldn’t.
Instead of cotton, I knew that I needed to continue my trend and feed him – just like I been doing for the past seven years we been together.
Other than pie, Tom loves anything that has lemon in it. His favorite candies are lemon drops and when I got this book and was reading through it, this recipe just had his name all over it – I needed to make it happen.
So when Marie mentioned that if we have any special occasions coming up and we are interested in certain recipes to mark them and let her know so she would put them on the list.
I been very excited with these and I could not wait to make them for himRead More
Making this cake was a time for me to go back in time.
I was twenty-something years old, and it was the summer of 1990. It was my first trip to Europe and my first trip to Italy. I was going to finally meet my extended Italian family - Great aunts, uncles, cousins, my grandparent’s siblings both set of grandparents had over 10 brothers and sisters, so it was a very, long visiting trip.
It was an exciting time for my twenty-year old self.
As a home baker, I think we all get comfortable with our baking, collecting those recipes that speak to your own flavor profiles and those of our family. Like a nice comfy blanket, no matter what, when you wrap yourself in it, you are safe.
I think one of the reasons that I joined a bake along in the first place was to expand on those comfortable recipes. I wanted to develop my flavor profiles and also my baking techniques. I wanted to feel afraid and experience those hit and misses. I truly believe that we learn the most with our failures rather than our successes.