White food, coming through! Sorry, friends; this is just one of those things which will forever keep me out of “professional food photographer” territory; my inability to photograph pale food well. It’s like a curse.
The August Feast is here! It was here almost a week ago, but who’s counting? I’ve been busy poring over each page, as it’s the magazine’s annual bear hug to the best St. Louis has to offer, culinarily speaking. Not an awkward hug, either: St. Louis bear-hugs right back, and it’s something to behold, especially if you’ve lived here all your life as I have. And while all this food love happens, while gorgeous plates of food are styled and captured on film, I get to work with…paste! Continue reading →
Well, friends, it’s that time of year again: one of my favorite people/bloggers, Rachael (aka Movita Beaucoup) turns another year older, and we all get to celebrate by making ridiculous cakes in her honor. I’ve done two cakes so far for her: this crazy miniaturized bakeshop thing and this cereal-turned-into-donuts one, both of which were incredibly fun to make, even if they didn’t win. And they didn’t win, people: I manage to lose every. single. time.
This year, the theme is crappy cakes: all we had to do to is enter a crappy cake into the competition. As luck would have it, I’m pretty crappy at making a crappy cake, because my need to do everything correctly? let’s just say it doesn’t translate that well into screwing up a cake purposefully. I’m also prone to intense overthinking, and as the translation of “crappy” could mean myriad things, I struggled to interpret what she meant. Crappy like bad? crappy like gross to eat? Crappy to whom and in what way? On and on it went. Continue reading →
Have you noticed I almost never do pie recipes? Do you know why? Pie fear; it’s as simple as that. I’m forever afraid of a flimsy, uncooked pie crust (or worse, a burned one), a soggy center, undercooked fruit, too much thickener, and so on. And I love a good pie. It’s a silly thing to be afraid of, so I thought I would work out my fears here for a little bit. Smart, considering it’s the end of summer, and I missed almost all opportunities in the summer fruit department.
Except, perhaps for this one: consider it my farewell to summer/transition to fall pie, because it uses some of my favorite mid- and late-summer fruits and pairs them with a hint of spice befitting of autumn’s fast approach. Continue reading →
Somehow, with all the food and food learning this blog has produced, my favorite thing has been learning how to copycat things that one could normally buy at the store. It’s like a specialized hobby within the more general hobby of baking and cooking. Maybe it’s lazy, because I’m taking someone else’s idea and just trying to figure out the details, but the end result is the same: I get to make my favorite things at home, which means I get to eat them at the peak of freshness. Continue reading →