Numéro de la classe de cuisson sept – Chocolate & Crème Brûlée

Tuesday night’s cooking class at Edom Bakery was right up my alley.  Chocolate!  Need I say more? 🙂  Well, I’ll also say real crème brûlée, because because before we dove headfirst into chocolate work with Chef Kat Kilpatrick,  Chef Jackson taught us to make crème brûlée from scratch, including using a kitchen torch to caramelize… Continue reading Numéro de la classe de cuisson sept – Chocolate & Crème Brûlée


Simple Crème Brûlée Pie

I had extra eggs in my fridge this week, as I had bought some of my friend Melanie’s Aracauna chicken eggs to play with with my camera.  They are so beautiful! I love the pale blue color of them.   Here they are mixed with some brown eggs: I really want to keep chickens, but others… Continue reading Simple Crème Brûlée Pie


This is just to say…… I love plums

This Is Just To Say I have eaten the plums that were in the icebox and which you were probably saving for breakfast Forgive me they were delicious so sweet and so cold (by William Carlos Williams) I love plums.  Black plums or red, I love them when they are cold and juicy, straight from… Continue reading This is just to say…… I love plums


Sunny boiled vanilla custard

I have said it before: I love recipe- sharing. I think we who love to cook and bake, whether for family, friends, customers, or ourselves, owe a great debt to the cooks and bakers who came before us.  And we owe it to the younger generations to “pay it forward.” I like to think about… Continue reading Sunny boiled vanilla custard