So. I kind of know how to cook. It isn’t unlike knowing how to design -
you start out with an idea, you look for ingredients, sketching it out,
you gather it all together and in the mixing bowl or cooker that
parallels to Adobe Illustrator or Indesign, you make it all happen.
Sometimes there is a learning curve in which you have to seek
instruction from a cookbook or webex… Then there is the presentation
and the guests/family members that parallel to clients get to tell you
what they think. It is then up to you as the GRAND CREATOR to decide to
take what you are told or perceive as being critical and either embrace
or internalize for self incrimination. The difference, however, is
that once a design is complete – its out there for the world to see and
if you change it, the results can be detrimental. Cooking – one can
really only improve on..

Most of my usual dishes are light
versions of comfort-food cuisine.. Lately, however, I have been
challenged to become good at something that I have rarely attempted
before… BAKING. As it turns out, its not so easy… which is probably
why BAKERS find
themselves in an entirely different section of the culinary world. I
can feel those of you that know me laughing. Yes. Patience is an issue
here (as I put the frosting on before I bake). But, I am open to new
things, and with Will and his food allergies, I am taking on the
challenge..  And so… as I attempt to step into the circle (pie plate
collection dusted off from my bridal shower) I sure could use ONE OF
THESE:

That’s right. The KITCHENAID ARTISAN STAND MIXER. Now you know I’m serious.

PS. Now taking sponsors.

Throwback posts:
Things Just Got Ugly
The Meat Eating Vegan
Chicken Again?