Friends,  

The truth is… I haven’t quite been able to get my act together since my move.

I’ve been trying to distract you with posts about my box grater.  I’ve been trying to distract you with candy giveaways…. but that’s all starting to feel a little silly.  

The fact of the matter is, my KitchenAid is still unplugged and my new oven needs a good scrubbing… and, I just ate a giant slice of store bought coconut cream pie.

Want to take a peek into my new space?  Suuuure you do… come on in!

My walls went from a super intense turquoise to a lovely shade of light blue/grey.  I also painted my concrete floors navy. No the edges aren’t perfect.  Nope.  That’s ok with me.  Daniel… you gave me edges with character.  I like you and I thank you.  

I painted my door navy too.  It’s now the sexiest door I’ve ever seen.  

I like big pillows.  I like a lot of big pillows.  

The ceilings in my loft are metal.  There are all sorts of metal beams and bars.  Perfect to offset my sparkly blue glass chandelier.  I feel pretty. 

I had a ridiculous amount of cookbooks to unpack.  

My tiny couch is blue.  My little rug is lime green… and yes, that’s a frog pillow.  That’s a frog pillow that I latch hooked a few years back.  I didn’t have many friends.  I was single.  I didn’t have a blog.  I latch hooked myself a pillow.  Don’t judge me. 

Asher was the shining star who helped me carry big, annoying things like mattresses and dressers all around… up and down.  I paid him in pearls.  Cheap, fake pearls.  God bless him.  

Thanks for being patient while I settle in.  I’ll be back with sweets real soon.  

I want caramel corn.  So… that’ll happen real quick  like. 

Three things I love:

Bacon.

Candy.

People that make special things with special ingredients.

aaaand bonus.  You.  I think you’re awful swell.

Because I love all of these things, I thought I’d share a little something with you.

Morning Glory Confections is a Los Angeles based artisan brittle and candy company.  We’re talking handmade, small batch candy with amazing flavor combinations.  

The best part?  I want to send you some!

The Bacon, Spanish Paprika and Cashew Brittle recently roused my interest.  It’s sweet and smoky with just a lingering bit of salt and spice.  It’s absolutely delightful.

Because I couldn’t help myself, I also tried the Almond and Bacon Dragees.  Lightly candied and crunchy almonds triple coated in semi sweet chocolate, dusted in cocoa powder and tiny bacon crumbled.  Subtle.  Chocolate.  The perfect crunch.  I ate them for breakfast this morning… I wish I were kidding.  

And because I couldn’t order from Morning Glory without getting my absolute favorite treat… I also got a Fleur de Sel Peanut Brittle.  It’s perfectly salty and sweet and marvelous.  

I’m sharing with you!  Three of you darling people will win some Morning Glory.  Just leave a comment on this post from now until Saturday at midnight.  Say hi.  Tell me my hair looks nice… it’ll make me feel good.  ooOh happy day!

This post could also be entitled:  

     Can’t Bake Now… I’m on the I-5.

     Joy the Driver and Lauren the Snack Coordinator

     Joy the Baker eats 6 pounds of Chex Mix between San Francisco and Portland

     or simply… Joy the Baker moves her sister from Los Angeles to Seattle in a Budget moving truck creatively nicknamed Budgie.  

It’s early Tuesday morning.  My Mom makes Lauren pose with her moving truck.  That’s not weird, right?  Not weird at all.  

The I-5 between Los Angeles and San Francisco.  Green, trees, produce and trucks.  

This is a picture of my sister driving.  Let me tell you why this picture is a small miracle.  

See, my sister just learned how to drive last week.  She got her license… last week.  She’s 26.  She was afraid to drive until… last week.  And now… here she is driving a moving truck at 80 miles an hour down the highway.  

I told her to slow down.  I told her to calm down.  I told her that there was no room to screw up.  I don’t think that helped. 

I snapped the picture during the whole 20 minutes that I let my sister drive between Los Angeles and Seattle.  It’s not that she’s a bad driver.  It’s more that I’m kinda a control freak when it comes to things like… my life and living.

I may not have let my sister drive, but I sure did let (make) her pump all of the gas.  Not her favorite part.  Fact.  

We stopped at Shasta Lake in Northern California to stand still and look at water and mountains.  

A self portrait seemed like a good idea.  All we got was bush and blurry eyebrows.  

We parked Budgie illegally.  We kinda just stopped her on the side of the road.  That’s cool, right? 

A cool 10 minutes beyond the sunshine of Shasta Lake we hit the snow.  We hit it hard.  Driving through the snow stressed out my Southern California self.  This was deeply disturbing to me.  

Lauren made me pull over so that she could jump around in the snow.  I was still stressed out until I saw her leaping, jumping and eventually falling into the snow.  Cute.  Super cute. 

We finally made it to Seattle.  I’d gone through a Costco size bag of Chex Mix, ungodly amounts of dried apricots… and there’s half of a strawberry cheesecake in the truck that I don’t want to talk about.  

Somewhere just outside of Portland I put my cranky pants on.  I was tired of driving.  I was tired of having to eat Chex Mix to stay awake, and I just wanted to be in the Seattle to drink the cup of coffee that I’d been waiting days and days for. 

We made it.   Thank heavens.  This is the view from my sister’s apartment.  

And then I took my cranky pants off, because I turned around and saw this face.  The darling face of my darling little sister standing in her very first apartment on the very first day in her new city.  I’m lucky to have been able to share this journey with her.  Sisters are friends forever… that’s what we tell each other… because it’s true.  

Then… we unpacked the truck.  It had its obscene moments.

To make up for those obscene moments, my sister bought me a latte and a doughnut from Top Pot.  Holy heck!  This set my world right.  

Sure I drove days and days to help my sister with her big move.  But maybe… a tiny itsy bitsy part of me was in it for the Seattle coffee… I ain’t gonna lie. 

Three things.  Can I tell you three things?  Do you mind getting all up in my business for the next several minutes of your life?

Remember two short weeks ago when I was moaning and groaning about not living in the cool part of town?  I wanted to live in a loft downtown despite my disapproving pocketbook.  

Remember the part where I cleaned my kitchen and waxed on and on about appreciating the things you have…. that the grass isn’t always greener… remember I said all that?  Well… I changed my mind.  I’m moving to a loft downtown.  

I’m sharing my space with new people and I have turquoise walls.  And I have no idea how to arrange and decorate my room.  Seriously.  I need help.  I’m lost.  Can we trade room design for baking lessons?  SOS.

My little sister… the girl my heart beats for… is moving to Seattle.  We’re driving from Los Angeles to Seattle this week.  Sister road trip!  I’m looking forward to Red Vines and french fries… believe this.   If you see a giant UHaul truck puttering up the California interstate this week, please just have kindness in your heart when you cut us off.  Seattle or bust.

On the Lamb held a Violet Hour supper brunch.  

There was Creme Fraiche Quiche.

Can you see my face back there eagerly grasping for something?  What am I reaching for with such elation?  

Money… I wish I were kidding.  

Here is a fact about trying hard to live the dream with On the Lamb (the pop-up events and catering firm my friends and I started)… no one ever tells you how much gosh-dang-holy-heck-geeeeeez work it is.  My ankles are sore just thinking about it. But really… the excitement, the uncertainty, the new friends, the creativity, the occasional punching match… I wouldn’t trade it.  The oil burns and sore ankles are all so quickly mended when I remember that I’m trying to live my best life and I’m doing it with my two best friends… and all of these new friends that we get to feed!  

Thank you to Sandy and Jason of Enid and Edgar.

Thank you to Dan for taking such lovely photographs.  

Thank you to… you, for being so loyal and lovely and so… here.  

Let’s talk about this weekend’s adventures.  There were highways, gas stations and bridges.  I might have a made friends out of strangers although there was too much wine to be clear on that.  Aaaaand!  I taught my first cooking class.  In Sonoma.  That happened.  

Take a peek!

I spent an evening in and around San Francisco.  The Golden Gate Bridge.  It chokes me up.  It makes me a little teary eyed.  It’s just a bridge.  Why would a bridge make me want to cry?  Weirdo.

I stayed at a lovely resort tucked just behind the Golden Gate Bridge.  I got lost trying to find it.  So lost.  But look at this place?  Doesn’t it look like where you’d want to fall in love with Ryan Gosling if you were Rachel McAdams?  

Long grass.  It’s got character.  

Birds.  Boats and buildings.  

I spent the rest of the evening in the city without my camera.  If you are two of the three women that were with me that night… you should be glad I didn’t have my camera.  I’m just sayin.  Wow.  Wine.  Wow.  We all have our ‘too much wine’  moments.  I remember mine:  in front of The Pioneer Woman and Steamy Kitchen.  Oops. 

I made my way to Ramekins in Sonoma.  Above is James.  He was my hype man.  He said nice things and introduced me to the class.  Awesome.  Thank you. 

The kitchen at Ramekins is gorgeous.  My kitchen is never this organized.  

Nor does it ever have this many people in it.  

Cameron is making Creme Fraiche Quiche.  She’s a dear. 

Jessica is peppering some biscuits.  Rad.  

Danielle is cutting biscuits.  Nice form. 

Jessica brought Tom.  He’s the silent type.   He got his hands dirty.  

Everyone gathered ’round the griddle making pancakes for themselves.  I’m pretty sure I’ve found heaven.  

Meet Annie.  She’s the most dear, lovely and gracious lady I’ve ever met.  Annie, thanks for your endless help and support with this class.  Thanks for the hospitality and for loving macarons enough to stop a taxi.  You’re great.  

And… this is what the drive home after a crazy weekend looks like…

… but this is what if feels like.  And.  Yes.  I did sing every Fiona Apple song I know on the drive home.  I also ate a cheeseburger.  And chocolate.  

Thank you to all of you shining people who came out to Ramekins for my first baking class.  Big hugs of appreciation to the fine folk at Ramekins who made my class run like an absolute dream.  I’ll be back.  April. 

On the Lamb threw a Speakeasy last night… complete with Bathtub Gin and Juice, Pork and Wild Boar Sliders and Cherry Bourbon Ice Cream. There was bourbon and scoundrels as far as the eye could see. Before we get down and dirty with my new favorite ice cream flavor, here’s a peek at what setting up a roarin’ Speakeasy looks like.

A Speakeasy requires a guest list, a password at the door, and a cash box for cashmoney.  

The menu.  Stellar.  

I think every good Speakeasy should have the option to play Spin the Bottle… don’t you? 

As the night progressed, we would come to know these strawberry flavored marshmallows very well.  

Silly games for a party full of strangers.  

We are the ladies of On the Lamb and we require pretty dresses.  

We had streamers on the ceiling.  No… these streamers did not hang themselves.  We hung them.  Every one. 

Ever go snooping in a medicine cabinet?  Yea…. me too.  We have candy in our medicine cabinet.  Everybody wins. 

Brioche buns for the pork and veal sliders.  Shut up.  So good!

We run a tight ship.  Our night was all planned out.  

And before we got the hungry grumpies from all our prep work, Rachel made us lunch.  Bless her soul. 

The Speakeasy was a raging success.  Pictures of the evening will be up shortly.  I was running around with food and cocktails, not my camera.  Thank you to everyone who shared their evening with us.  You people made our gathering amazing!  Y’all know how to bring the fun!  Thank you for your support and your thirst and your appetites.  

If you’d like to know more about On the Lamb and be on the mailing list for our upcoming events, check out onthelambfb.com.  Oh!  Daily Candy likes us too.. RAD!

Now let’s get down to business.  We have some ice cream to talk about… just about the best ice cream ever!  Bourbon soaked cherries in a gorgeous vanilla ice cream.  Take a few days to soak dried cherries in bourbon.  They’re amazing in desserts, in cocktails, in your face… you can’t go wrong.  

This ice cream base is Alton Brown’s recipe.  I love that it is devoid of eggs.  Sometimes ice cream bases with egg yolks get a little too… eggy for me.  In this recipe, the cream is heated to 170 degrees F, then cooled overnight and churned the next day.  It works out wonderfully!  The bourbon in this recipe really works to keep the ice cream pretty soft even when it’s in the freezer.  Dreamy.  Do it.  

Cherry Bourbon Ice Cream
     adapted from Alton Brown

     makes 1 quart of ice cream

     Print this Recipe!

2 cups half and half
1 cup whipping cream
3/4 cup granulated sugar
2 Tablespoons cherry preserves (not jelly. preserves)
1 vanilla bean split and scraped
1/4 cup bourbon soaked cherries, roughly chopped
1 to 2 cups of bourbon for soaking cherries, 2 Tablespoons bourbon for the recipe

Make bourbon soaked cherries by combining 1/2 cup dried cherries with 1 to 2 cups of bourbon. Let the mixture sit in a clean jar with a lid, for at least two days. Once the cherries have plumped up you can make this ice cream with the cherries and a bit of the bourbon… and you can sit around just sipping on the rest of the bourbon. Deeelicious.

Combine all ingredients except the chopped cherries and bourbon, in a large saucepan over medium heat. Place a candy or frying thermometer in the milk mixture. Stirring occasionally, bring the mixture to 170 degrees F. This is pretty hot for milk. If your milk breaks a bit, don’t worry too much. It’ll work out in the end.
Once 170 degrees F is reached, remove the pan from the heat and allow to cool slightly. Remove the vanilla bean and add the chopped cherries and bourbon.  Stir to combine  and  place mixture in a lidded container and refrigerate overnight. This will allow the flavors to mellow and improve the texture of the milk.
Freeze mixture in an ice cream maker according to the manufacturer’s instructions. The mixture will not freeze hard in the machine but will increase in volume and be the texture of soft serve ice cream. Place the mixture in a container with a lid and freeze for at lease one hour before serving.

We three?  We always have our mouths in motion, our wine glasses full and our eyes wide… looking for trouble.  

Let me introduce you to On the Lamb Food and Beverage.  We’re a roving catering and events firm made up of three unstoppable Los Angeles women:  Whitney (the sommelier), Rachel (the chef), and Joy (the baker).  

How does this all work?  Here’s how:

First we find an often obscure, always stellar location around Los Angeles.  We design an amazing theme and a ridiculous menu.  Then, here’s the best part… we invite you.  You come.  You meet other cool, unpretentious people who are as dorky about food and drink as you are.  You have a great time and love your life.  That’s exactly how it works.  

Our next event:  The One Night (Stand) Speakeasy on 02.14.2010.  

Would you like to keep up with On the Lamb?  

Email onthelambfb (at) gmail (dot) com to put your name on the email list.  Space is always limited at these shindigs, so be diligent.  We know how to throw a party.  That’s a fact. 

All up in the Internet?  You’ll also find us cavorting around Twitter and Facebook like a bunch of floozies.  Join us!

What’s the deal?  People blog.  People make awards.  People vote.  It’s not too complicated… it’s also kinda fun. 

I’ve used the Bloggies voting page to find some amazing new (to me) blogs.

17 and Baking.  You’re my new favorite…. but I think I might have a baking bias.  Honestly.

The Bloggess… ooh you have made me laugh.. oooh you have made me blush. 

Oh!  Now might be a good time to mention that Joy the Baker was nominated for Best Food Blog.  That this happened is… I dunno… a cross between a miracle and a dirty trick.  It’s fun.  It’s humbling… and heck yes!  I’m excited. 

Go on… find some new favorites, case a few votes.  

Here’s what the last two years have looked like around these parts.  Come along… let’s reminisce. 

Once upon a time I made a podcast.  It’s totally dorky.  I can’t bear to watch it.  It’s like listening to your own voice on the answering machine.  Too much.  Totally.  Dorky.  

I made these cookies waaaay back in the day when Barack Obama was still battling it out with Hillary Clinton.  My Dad hated it.  He hated it so much he left a nasty comment on my blog.  Yea…. that happened.  Thanks Dad.  Love you.  Always.

A looong time ago, we talked about how to decorate a cake!  It was fun.  There was caramel. 

I’m pretty sure I annoyed everyone in my family by taking pictures of them eating.  Just look at this sister of mine though.  Those eyes! I’ll never get over it.  Daaaang I love that girl. 

Two years ago I made an engagement cake.  Not my own engagement cake.  That wouldn’t have worked.  Yea…. wow. 

I’ve been to San Francisco a lot in the last two years.  There’s water.  There are bridges.  There’s amazing food.  If you’ve never been… well, now you know what you’re missing. 

I’ve been in love.  Love is nice.  Love should come with a warning sign. 

I’ve been on the other side of love too.  The break-up side.  Yea…. not as awesome as love.  The break-up side of love requires a lot of chocolate pudding .  More than you might think actually.  True. 

Shut up… I made doughnuts.

I love my Dad’s hands.  I’ve known them my whole life… it’s kinda weird.  Those are the hands that taught me how to bake.  Thanks Dad!  

I went to the Fancy Food Show in San Francisco.  Fancy it is not.  Snoozetown it is. 

I found a gum wall in Seattle with my name spelled out in green gum.  Turns out this is equal parts awesome and terrifying. 

I stomped through Napa like I owned the joint.  

Buttermilk biscuits make the world right.  I know.  I’ve done the research. 

Last year this little blog was named one of the 50 best food blogs in the world.  Aw, shucks.  

I don’t even want to tell you how many cakes I’ve dropped on the floor in two years. Let’s just say it’s between one and twelve… and it’s way more than one. Sometimes bad things happen to good cakes in my kitchen. 

I’ve had fun with confetti and friends in the last two years.  

S’mores Brownies.  Amazeballs. 

My Mom helped my plant a One Pot Garden.  It was lovely… until I killed it.  I don’t want to talk about it. 

I made Homemade Vanilla Extract.  You should too. 

Vegan Chocolate Cake with Avocado Buttercream.  I’m a weirdo. 

Last summer I threw a rooftop picnic in downtown Los Angeles…

and people actually came!!  Lots of people.  I love you people. 

Homemade and handmade pasta.  A dream come true. 

Last year I won Foodbuzz’s Best Baking Blog. That made me feel good about myself.  Fun fact. 

I also drank a lot of wine last year.  That made me feel good about myself too.  Wait…. that’s bad. Nevermind. 

Vacation.  Real life vacation.  I ended the last two years with a vacation, a bath tub and a lovely view from behind fancy drapes.  It was just about the most amazing thing ever. 

But really… the most amazing thing is that you decide to come here and be a part of Joy the Baker.  Maybe you’ve been here for two years, two months or two days… however long, thank you.  Really.  This little piece of Internet has become more than I ever could have imagined.  Is that totally dorky to say?  Yea… but it’s true.  I thank you.  

Want to have breakfast with me?

Better yet, want to make breakfast with me!?  

Heck yea friend!  Me and you and eighteen other brand new friends… making breakfast, drinking coffee, laughing, talking trash.   It’ll be great!

Here are the details:

Ramekins, Sonoma
California

Sunday, February 21st from 11am-2pm

Hands on breakfast baking course.  I’m teaching.  Keep in mind that this could get both awkward and silly.   

Cost: $85… which includes breakfast and laughs and me smiling all up in your face.   

Space: very limited.  

Head on over to Ramekins to sign up!  Select Cooking Classes then Class List.  My class is on the second page of the Class List.  

Come on!  Let’s make breakfast together! I’d love to see your smiling face.

Oooh!  Here’s a little update from Yvette at Ramekins:

Hi Everyone! I’m Yvette, and I work at Ramekins in Sonoma. We are thrilled that Joy will be here in February and April. We are experiencing technical difficulties with the website right now, so call now to reserve your spot with Joy! (707) 933-0450, extension *811. Ask to sign up for Joy’s class. You may also e-mail to:marlena@ramekins.com. Thanks and have a wonderful day!