Friday, July 30, 2010

snacks for meals


spicy potato wedges with cheddar and garlic yogurt, chunky guacamole with whole wheat toast.

nothing crazy ambitious today, just some snacks overflowing with my favorite flavors. piping hot russet potatoes with a spicy crust of cumin, chili powder, cayenne, and many other spices. dipped into chilled zesty yogurt, a healthy play off the potatoes-with-sour-cream idea. finally melty bits of cheddar round out the texture of the decadent dish. crispy, fluffy toast piled high with green spread. guacamole stands as a rich manifest of the timeless interlude of salt and lime, enhanced by the earthy tones of over-ripe avocados. red onions and tomatoes cut through the initial creamy sensation, the bite nuanced by the sharpness of the lime.

these comfort foods are simple mixes of great, classic flavors. everyday food for everyday people!

Thursday, July 29, 2010

hello.... TUNA!


since it's been much too long since i've last posted, i put a fair amount of effort into today's "eats". i had a great time messing around with the presentation since the dish itself is so simple and fast.
light tuna salad with a rainbow of vegetables, served with "plaid" curry-paprika toast and avocados

i was quite sad to discover my radishes were gone. i searched the kitchen high and low, but i assume they accidentally got thrown out. instead i used red bell pepper to add some red to the rainbow, and next time i make this fresh radishes will be very warmly welcomed!

rainbow veggie tuna salad
  • one 3 oz. can of tuna, preferably canned in water
  • 3/4 cup finely diced crunchy "rainbow" veggies (i used carrot, red onion, celery, and bell pepper. i'd also suggest radish :), jicama, cucumber, corn, broccoli, beans, even crushed almonds or apples. the sky is the limit!)
  • 3 tbsp non-fat greek yogurt
  • 1 tbsp dijon or other spicy mustard
  • salt and pepper, to taste
drain tuna and mix well with diced vegetables. 
add yogurt, mustard, and salt/pepper. 
stir to combine. 
garnish with vegetables or spices, if desired.
serve over salad greens alongside plaid toast (recipe follows). 

---

"plaid" curry-paprika toast
  • 2 slices wheat bread
  • 2 tsp butter, melted
  • 1 tsp paprika
  • 1/2 tsp curry powder
  • long strips of paper, in varying widths
slice off crusts (optional). 
toast bread to a golden-brown, then brush with 1 tsp each of butter.
arrange paper strips in a desired plaid pattern on each toast.
sprinkle paprika first, then curry powder over papered toasts
carefully remove the paper strips
serve immediately to accompany tuna salad.

a messy college kitchen

tuna salad with no mayo, who would've though it tastes so good. guilt-free and delicious! crunchy veggies, tasty tuna, crisp toast...and i have a thing for avocados with seafood. wonderful. and the spices from the toast are a welcome complement to the creamy salad.

two things i've learned so far in my blogging adventure:
  1. preparing and setting aside each ingredient before starting a meal ensures no mistakes and timely meals. (learned the hard way)
  2. good presentation is the clearest way to express dedication to the diner. contrary to my earlier post, clean plating and thoughtful details are an indication that throughout the preparation the chef has not only designed the taste, but also savored the aesthetic quality of the meal. it shows great time and energy have been focused to create a unique dish.
what else will i learn as i continue? simple ideas like that become integrated into habits and personality through application. so, food blogging as with anything, becomes perfected through practice. 

practice makes perfect, anyone? imagine that!

Saturday, July 24, 2010

quinoa!


the stuff i used to be afraid of! the dining hall would always serve it for the vegans and it looked so weird i would always stay away.

after doing some research however, i realized it might be worth a shot. described as chewy, slightly nutty, and one of the few plant foods that are a complete protein (all essential amino acids for humans).

it's so good! i kept eating bites of it plain, i love the texture. i've heard it's good for breakfast too, with fruit and honey and such.

it cooks just like rice and reminds me of couscous... so if you haven't tried this grain yet, give it a chance! you will not be disappointed.

i ate so quickly that i got hiccups!








white quinoa with red onion, avocado, red bell pepper, baby spinach. tossed with olive oil, lemon, salt/pepper.

Friday, July 23, 2010

"i've made a huge mistake"


if each cake teaches you something... this one was my toughest prof yet. 3 different times i thought this cake was over! most of it was a shot in the dark... the first one i didn't really blueprint, and the first one i didn't look at a single recipe, finished entirely by touch.

if you've never watched arrested development, 1) you really really should, it's fantastic. 2) the following might not make much sense. i chose to make a banana cake (à la Bluth's frozen banana stand). i messed with proportions of AP flour, sugar, baking soda, mashed banana, lemon juice, ground flaxseed, plain yogurt, olive oil, salt, cinnamon, nutmeg. a very healthy cake (not entirely intentional, i ran out of eggs). the only problem was this made for a very soft, almost soggy cake :/, so it was extremely difficult to keep the layers tidy.


but the flavor? soo yummy, a light fragrant cake.
giving the sides a crumb coat. 


i had to freeze the cake intermittently to ensure that it wouldn't fall apart while i handled it. also had to use powdered sugar so the surfaces wouldn't stick to the cooling rack. 


a very high maintenance project so far!


---




the making of some vanilla-lemon buttercream frosting


sweet cream butter, confectioner's sugar, twist of lemon, vanilla extract, himalayan pink salt.










when i asked lauren about some of her favorite things, i learned blue, orange, and yellow were among those. 


originally the nest was to be spun sugar, but i wanted this cake to stay pretty for a while in order to surprise lauren. hence i didn't think it would be a good idea with this hot and humid weather, though it definitely would've been a nice touch. next time, better planning!


the chicken, eggs, and nest are white chocolate fondant. if you watch this show, you know what the chicken dance is! some of the bluths have their own chicken dance, and michael always says "has anyone in this family ever even seen a chicken?!"


i labeled the characters in the style of the intro, because let's face it i'm no professional and my chocolate silhouettes can be misleading. i had a very difficult time with these, particularly the "his father" one (george bluth sr.) that is why the surface of that one isn't smooth, and ultimately the reason it's on the back side of the cake :)
3-tier banana spice cake with vanilla-lemon buttercream frosting.
 adorned with white chocolate fondant chicken and pure chocolate silhouettes. 

chicken dance, banana flavor, arrested development through and through. hey brother!

playing catch-up. ketchup?


here's a couple things from the past few days i didn't put up

--

open-faced chicken salad sandwich. wheat bread, baby spinach, chicken salad (diced grilled chicken, greek yogurt, garlic, cumin, cilantro, hot sauce, lemon), tomato, alfalfa sprouts.

check out this rain...


the tiger is getting married

the neighbour had a get together, and after a few beers i came home very hungry. this is normally the point i would order fast food... but money's tight, and so is my belt! found a satisfying alternative.

portobello and white button mushroom chunks, simmered in broth and goat cheese. 
with chopped cilantro, lemon, and paprika.

this was so wonderful.. quick and easy. rich but not heavy. love the way mushrooms get more and more meaty as you cook them, and how they release flavorful broth. enjoyed this with toast, but i think crusty baguette would be perfect to sop up the juices at the bottom of the bowl. reminds me of french-style eating.

Thursday, July 22, 2010

summer tea, take 2


look, better pictures of that iced tea concoction from earlier this week. i changed up the tea though, due to the fact that i ran out of the blueberry kind, oh no. but i wouldn't let that stump my efforts to stay healthy and cool this hot summer!




iced matcha green tea lemonade w/ ginger
  • water, 3 cups
  • ginger root, 3 tbsp (grated)
  • matcha green tea, 1.5 tbsp 
  • lemon, juice from one half
  • honey, 1/3 cup (i used meadowfoam honey)
in a pot, add water and ginger. bring to barely a boil then remove from heat. add matcha and stir well, then lemon and honey. allow to cool for several minutes while packing glasses to the brim with ice. while still somewhat warm, pour tea into glasses, serve and enjoy!

matcha and ginger pieces sunk to the bottom, and it almost looks like some kind of sunrise cocktail.  rimmed the glass with honey, garnished with lemon and sprinkled with matcha (would've been nice to have a sifter, but ah well). cool and refreshing! not to mention healthy :)

Wednesday, July 21, 2010


hmm... today's eats have been oatmeal with honey and bananas, random crudités (what a fun word!), and ze following pasta for dinner.
fettucine tossed with roasted chicken, sundried tomatoes and spinach in a light basil and goat cheese sauce. topped with crushed pepper and parmesan cheese. served with whole wheat toast.


i craved cream sauce pasta, but was aiming for something a little lighter than my go-to dish. today's sauce was simply olive oil, a sprinkle of flour, yogurt and milk, goat cheese, garlic and freshly chopped basil. every ingredient left its own imprint on the sauce.. after simmering for a bit the flavor became rich and pronounced. choosing fresh "ingredients with character" eliminates dependence on heavy fattening items to add taste, thus making it easy to cook delicious and healthy meals.

most of today was devoted to prep for lauren's cake (shout out to her for lending me her camera by the way :D) and once again on cake-building day, it was hot. heat certainly made things interesting and left me dreaming of air conditioning, spacious counters, big freezers... ahh, but more about the cake later.

Tuesday, July 20, 2010


sorry this is a bit late!


this tuesday i was without my camera. had an early dinnertime bbq... tomato-cumin-(among other things)-marinated chicken, giant portobello cap, onion cheeseburgers, balsamic garlic veggie kabobs.

the thing about bbq's is people are so eager to eat after watching roasting coals for a half hour, that i hardly ever have a chance to take photos! luckily my phone made it convenient to share with you a lo-quality pic of my portobello buger before i polished it off.


baby spinach, marinated grilled portobello cap, red onion, sliced tomato, greek yogurt w/ garlic, alfalfa sprouts, a spiral of hot chili sauce, all on white hamburger buns



---

and in an effort to be more healthy, i've been making this iced tea the past couple of days.

 i like to make it really strong and sweet, concentrated, then pour it while warm over a glass packed to the brim with ice.

yummy and healthy...hooray





blueberry breeze green tea (celestial seasonings), grated ginger root, meadowfoam honey, fresh squeezed lemon and orange.


(yea... realize that picture just looks like iced blueberry tea. well it really is just that... tastes like blueberry tea with a few things on its mind... or something.)

Sunday, July 18, 2010

helloo there


yes yes, i am quite behind. allow me to explain!

friday was all-day business with global.. lots of dancing friends and fun. then yesterday was recovery day.. lots of sleeping and down time. and today, well, i just ate some chicken salad sandwiches and kimchi. a life of dazzling excitement, no?

anyhow, i am planning another cake, this time for my lovely roommate. i hope to be done in the next day or so.

today an exciting thing was finally buying himalayan pink salt... an item i had long coveted which will now reside in my spice cabinet! it has a pure clean taste and adds a nice touch to well, anywhere you would use normal salt. also healthier for you, with a pretty light pink tint from the traces of iron oxide. so cool!

well, i'm tired, and i need to brainstorm. til next time.

Thursday, July 15, 2010

the taming of the radish


today for the first time, i bought radishes!

i've thought they're cute but was always a bit shy of the pepperiness that i can't quite seem to get used to. 

but could i snub these adorable little bundles?!

their naturally vibrant color added character to my lunch. these little veggies love working their magic for the camera!


whole wheat baguette toasts smeared with butter, topped with fresh radish, sea salt, cracked pepper

the creaminess of the butter was the perfect way to tame the peppery radish. each of the components meld in harmony to create something deeper and far beyond a mere mix of the individual flavours. i know it's hard to believe, maybe if you're not a radish fan, try this out! anyone can fix up this dish in a snap. i enjoyed my light lunch with a tall glass of ice water, on my patio in the cool breeze.

--

look at this odd picture i found on my memory card.... how do digital cameras do this?

electric pink remix of this post?

also... i am SO EXCITED to go here.. though disappointed in myself for not venturing earlier (bleh, "how is that even possible?" i wonder to myself) rumour has it locally grown tomatoes are the tastiest... and sure i believe it! i'm hoping to find some gorgeous heirloom varieties..and other great treasures!

Wednesday, July 14, 2010

the heat doesn't stop..


successfully ran again. looked up google maps today to find out the route i've been doing is 2 miles. not... bad? i suppose it's a start.

i threw the rest of the chicken wings into water and have been simmering it for the last 3-4 hours. my goal is to end up with spiced chicken broth, and i'll figure out some way to use that up.

made homemade tortillas for a chicken quesadilla earlier, but i mean a quesadilla is a quesadilla (no matter which way you cut it! har har). it wasn't "thick" or "overflowing" so i felt there wasn't much reason to take a picture. perhaps next time, if i make a more decadent one, then it'll be high time for some glamour shots.

anyhow..

made a stuffed bell pepper (sadly, singular... a rainbow of colors would've been nice however). also such a versatile dish, basically stuff whatever you want into the pepper, and bake for about 25 min at 375F.

green bell pepper stuffed with: rice, marinara sauce, ground beef, basil, garlic, ginger, diced white onion, diced portobello. topped with a generously peppered slice of roma tomato.


dished on the little plastic plates that shows koreans playing 널뛰기 (essentially a crazy seesaw).. i've been eating off these plates since childhood. comfort food on nostalgic plates...warm happiness all around :)

i ate this by cutting it down the middle, squeeze of lemon and crushed sea salt over each half. hold and eat just like pizza!

Tuesday, July 13, 2010

one more thing for today...


absurdly hot weather... 84 F currently with no breeze. :( at almost midnight

my pain-reliever: store-bought (yes, there's no way i have the tools for this) mango sorbetto, yellow peach slices, sprig of basil. (i love basil and fruit... see summer smoothie).

dairy-free makes for an extra-light dessert..and even without cream, still so good.. who would've thought

a pretty picture to match a pretty dessert! hooray

---

wow, another jog today. can i keep this up? let's hope.

came home starving yet again, and decided to make those chicken sandwiches. i prepped these yesterday evening, starting with thigh fillets. i beat them with a rolling pin to about 1/4 " thickness, then marinated them overnight in a mix of cream, egg, white vinegar, and hot chili sauce. bathing chicken in milk or milk products (i would've chosen milk or buttermilk, except that i have none) helps tenderize the meat.

on a plate i dredged the moist chicken pieces in a mixture of all-purpose flour, baking powder, salt, pepper, and chili powder. let it sit for a few minutes while i heated up oil and prepped the other parts of the sandwich. fried 3-4 min on each side or until golden brown...and transferred to a paper towel cookie sheet. (i didn't deep fry, just a shallow pool of oil in the pan).

since we had leftover hamburger buns from the other night's bbq, i toasted and lightly buttered these while the chicken was frying. i also made a dressing/sauce for the sandwich.. basically a mixture of light mayonnaise, meadowfoam honey, spicy mustard, red pepper flakes, and a touch of hot sauce.

spicy crispy chicken sandwich: hot crispy chicken fillets with sweet n' spicy dressing, fresh baby spinach, red onion, roma tomato, and fresh jalapeño slices. served on toasted and buttered white hamburger buns.


and delicious! like a tastier, and slightly healthier version of a typical fast food crispy chicken sandwich. i loved the gorgeous sunset red color of the dressing and the crunch from the fresh veggies. the best part was the combination of the heat and honey.. goes so well with fried chicken. what a tasty way to use up cheap buns!

Monday, July 12, 2010


this morning i went on a run. AHH. for a half an hour, and it kicked my butt. seriously... it's time to get back into shape.

i came home and showered, and then realized i was ravenously hungry. i made some homemade tortillas (super easy) and melted cheese on one side. i used this to wrap a mix of bell pepper, onion, mushrooms, chicken (the meat from the wings yesterday :D) fresh spinach, and salsa up for a quick mini-burrito... and yes i ate it so fast there was no time to even think about taking a photo. how typical of me, eh..

anyhow, it was very filling and the chicken sandwiches i was thinking of making tonight, i have left to bathe in their cream marinade over night. instead i made some mashed potatoes, easy one-pot meal. and after running i crave something fattening and pleasant!

a blend of russet and red potatoes, mashed with butter, cream, chicken broth. flavored with a little cheddar cheese, rosemary, garlic, salt/pepper. sprinkled with smoked paprika.


as a poor college student i have few fancy kitchen tools, and used a small empty pasta sauce jar to mash and smooth my potatoes. :)


how can you go wrong with mashed potatoes?! it's like pizza... you can add whatever you want. bon appetit.

Sunday, July 11, 2010


leftover wings from yesterday's bbq.... marinated in all sorts of stuff as follows:

tomato paste, hot sauce, fresh garlic and ginger, cumin, coriander, crushed red pepper, black pepper, cilantro, paprika, chili powder, allspice, sliced white onions, a dash of olive oil.

baked at a high temp for ~40 min. the place smelled great while they cooked.



next time i'll probably use a different cut of meat, the wings were a little greasier with chewy skins.

i got what i paid for i suppose! little more than a dollar a pound.

the flavor was nice and rich, the warmth of the spices was deliciously expressed and pulled together in the baking process.




since earlier today i went downtown and helped myself to two huge slices of (some of the best) pizza with chicken, jalapenos and extra cheese (yes, extra).. i figured it was time to give my body the nutrients it was starved of, finally! (oh yea, did i mention i ate 라면 4 times in the last week?! horrid!)

red pepper tilapia over fresh baby spinach, drizzled with homemade balsamic vinaigrette.
side of tomato slices.
vegetable medley of baby portabellos, yellow bell pepper, red onions, and wilted baby spinach. sautéed in light chicken broth, salt and pepper to taste.


oh ps.... i checked out some of the coolest, most beautiful blogs after that long entry i wrote a couple days ago. i want to strive for better and better presentation! this means brainstorming, and looking around for inspiration. i want this blog to continue to improve in writing, reliability, simplicity/elegance.... etc etc

as for tonight however, i'm sorry this post isn't very well thought out, this includes the boring photos with awful lighting. i am very tired! haha

Saturday, July 10, 2010


today... for lunch i made a lovely basil-tomato cream rotini dish with mushrooms and chicken breast... and i did not take a picture. served it out and it flew away in a snap. i am simply the worst food blogger. more to come!!

Friday, July 9, 2010

some thoughts


who would ever want to eat a strawberry cupcake? that sounds awful to me. maybe it's one of those things like white sugar and tomatoes that end up surprising us all in the end.... hm...

---

i love food television so much, it's sad actually. i eagerly allow anthony bourdain to take me around the world, alton brown to my local farmer's market, and after that i can't help but sit and imagine. there is nothing like a well-made video montage of food paired with clever narration to remind me what cooking is all about. it's enticing, stressful, fascinating, sensual, hedonistic, passionate, comforting, cathartic.... it can be cultural, political, spiritual, sinful, spontaneous, romantic, nostalgic,... each dish reflects sentiment, captures an idea, the interactions of each flavor driven by experimentation.

one down side to tv.... the main focus is presentation. of course, all tv, media is presentation. they are trying to sell you these products and ideas, maybe urge you to take a trip to the caribbean for a seaside brunch of nutmeg-crusted grilled red snapper. selling ideas, fantasies means flawless presentation. even looking online at the musings of "pro-foodies" makes me drool! beautiful serving plates, mood lighting, vibrant backdrops, complete with a crisp image courtesy of a DSLR to capture the shine of a sheet of melted caramel adorned by a.... you get the idea. 

if food plays the role of the middle-man between the chef and diner, what is lost in translation when the presentation is sub-par? (i can't help but wonder) is anything lost? or do the flavors alone speak volumes?

---

today i baked little cheesecake brownie cups... for OVER AN HOUR. this mistake left me with soft, chewy centers and cookie crisp edges. these reluctantly dropped from the muffin pan only after putting up a serious fuss. ah well. 

i threw together some simple pasta salad to chill in the fridge. it's such an easy way to use fresh or leftover pasta. some olive oil, balsamic vinegar, garlic, dried oregano, fresh basil, salt, pepper. fresh cuts of sweet bell pepper, roma tomatoes, red onions. simple, fresh.... classic.... delicious!! i think pink peppercorns (there are a few lone ones stranded in my pepper mill) subtly added fresh color to this dish. it's a nice touch

also for a hot dish i used leftover rice (today's theme is... leftover starches?). for spicy chicken fried rice. it's easy to add "east asian" character to any dish. just like other exotic cuisines.. once you have an understanding of the basic balances of flavors you can easily improvise to cater to any whim. it's wonderful... but i'll save that topic for another day. canola oil, sesame oil, soy sauce, rice wine, white vinegar, garlic, red pepper, ginger... fried with day old rice. add diced chicken, carrots, bell peppers, jalapeños, onions... almost anything. salt and pepper to taste, sriracha hot chili sauce, it's a great dish for those miscellaneous bits and scraps in your fridge.. like a garbage disposal meal. FRIED: ipso facto delicious mind you :)

as you can tell if you read this blog, i am an amateur. on all counts! 
and
as you can see from the pictures, i did not care to arrange my food today. point and shoot.

as today's chef my message is that even these simple dishes with cheap ingredients, even on ordinary plates, repetitive lighting and mediocre photo quality, represent my life today. i am no 3-michelin-star chef, i'm an engineering student who loves to cook. i will always remember these times as when i fell in love with culinary arts as a medium for bringing joy to those around me. so look again at the pictures, these 3 dishes arranged in my front window, the window i sometimes open to pretend that i work in a cake shop (yes, pretend, like play pretend) the picture of my student apartment where i have made so much home-cooked college food. stop by for a bite and a visit!




Sunday, July 4, 2010

!!!!!!!!!!!!!!!!!!!!!!!!!


presenting...

\\\\\\

BERRY PATCH NARUTO BIRTHDAY CAKE

4 layers of: fudge cake, choco-raspberry-orange cheesecake, more fudge cake, and white raspberry swirl cheesecake. hugged by a chocolate wall, topped with dark chocolate ganache, white chocolate fondant naruto figure, and fresh raspberries.

this cake took a good 2 days! since i had to bake without a springform pan i created a "foil sling" for my regular 8 in cake pan... 2 pieces of foil perpendicular to one another molded to the shape of the pan, with lots of grease and a round of wax paper to prevent sticking

i poured the pan less than half full of cake batter.. baked at 350 for 10 min or until the top was dry to the touch. a good thing to remember is that brownies rise, and cheesecake does not! so plan accordingly when combining rising pastries with heavier items from the custard family.

while letting the cake crust cool, i swirled homemade raspberry dessert sauce with the master cheesecake recipe to create the top layers. baked for well over an hour at a low temp, til just barely set. after letting that cool, i did the same thing but this time with the choco-raspberry-orange cheesecake layer... made by adding melted dark ghirardelli chunks, raspberry dessert sauce, and some orange zest/juice to the master recipe batter. no swirls this time, i wanted the rich chocolate flavor to be uniformly masked by the fruity notes.

i also prepared the chocolate fondants to let them set overnight along with the cake. the next day, i first stacked the cakes on top of another, and covered the top in dark chocolate ganache. i love ganache... how tasty and versatile it is. it is so easy to customize the texture and consistency of your product. plus, who can go wrong with heavy cream and chocolate? the ganache hardened nicely, giving the top a neat appearance.

then came the hard part!!

i had such problems with both the fondant and the chocolate wall because yesterday's weather was SO HOT and my apartment gets even hotter. think... the tropical rainforest exhibit at the botanic gardens... and it's only a slight exaggeration. a pencil thin line of chocolate took FIVE HOURS to harden even slightly. this put a serious kink in my plans as far as timing is concerned. which is why i was up so late to finish this cake in a somewhat timely fashion.

anyway, a little bit about the star of the cake. in case you don't know what naruto is... it's sumeet's favorite anime/manga. it's kinda fun to watch, though since i haven't watched many consecutive episodes i'm a bit confused. my personal favorite character is kisame. and i love how all the characters are styled. here are some of the main personalities from the show:


naruto episodes have typical "anime-style" clouds... i read that clouds are an important symbolic aspect of any japanese art. i drew some japanesque clouds onto the pattern for my chocolate wall, which i assembled in two parts. next time i will be sure to invest in acetate sheets or any study plastic transfer sheets instead of relying on wax paper, since this was responsible for the "rippled" texture of the wall. (but in this case, i think the uneven texture worked in my favor because it nicely supplmented the "cloud" idea of the wall. so, not bad.)

working with white chocolate fondant is much like working with play-doh... except the hot weather made it more of a gooey, oily mess :( the colors blended beautifully with the original white, but i swear i made the naruto figure at least 10 times. i ended up standing in front of the freezer, door open with a plate, and worked with them there. it was the only way to keep the fondant at a proper consistency. phew.


the raspberries that were leftover from the dessert sauce were used to top the cake... and voila.
naruto berry patch birthday cake....

happy birthday, sumeet!

now, i'll go enjoy this cake today and report back about how i liked the flavor. i hope it's tasty!!



report! : the cake was a hit... people loved it, but definitely said it was very rich. don't say i didn't warn you! while only 8 in round and a few inches high, i baked this cake hoping to serve many people. the best way to accomplish this is....well, pack as much sugar, fat, chocolate, cream, etc etc HEAVY THINGS in there as possible. success! i thoroughly enjoyed this as well. pat on the back.

Friday, July 2, 2010


don't worry that i haven't posted! i am in the 2-day process of building a very fancy cake. so far i've hit a serious road bump..... i am lacking one 8 in round cake pan. i forgot the first layer needs to chill completely before i can remove it from the pan, and i still have one more layer i need to cook x_x i am trying to devise a solution right now, but we shall see.

stay tuned!