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. 

Bread.  Love.  Bread.  

I’m on a tiny bit of a vacation these days.  Tiny.  Seriously.  Also… I’m kinda still working, but that’s mostly because I can’t help myself.

While I’m away… sort of away, I want to show what I love.  Can I share a bit with you?

Here’s one thing!  I love that you can now sign up to get my rambling posts in your email inbox.  Kinda sweet, right?  Just drop your email in the little “subscribe me!” box to the left.  Oooooh technology.  You’re rad. 

Freya Art and Design.  I love her prints, like the one above.  Colorful and playfully designed with a touch of thoughtful innocence.  I dig it.  

I recently got an email from 12 year old Catherine in Nova Scotia.  Catherine.  Thank you for your email.  You’re super sweet and I wanna squeeze you till you squeak.  Seriously.  I’m glad you like the Old School Brownie recipe.  It’s a real winner…. so are you.

I have serious affection for Beckie of Movies of Myself.  Why?  Well… she’s hilarious and approachable and real.  Aaaand, she plays a huge part in determining my musical taste.  Thank you Beckie.  I wouldn’t sound even the least bit cool trying to talk about music without you.   You’ve got taste girl!

I think I would love love love this Zuni Cafe Cookbook.  I went to Zuni Cafe in San Francisco last weekend.  Holy Heck!  Their food is a dream, but really…. this Bloody Mary set my world right.  It was divine.

You know what I also like quite a bit?  You.  I’m thinking about doing another Ask Joy the Baker session…. ok, mostly because I’m terrible at responding to individual emails.  What do you think about that?

Coming this week:  Pancakes.  I ride a bike in clippy shoes… to be explained.  And Ask Joy the Baker- burning questions answered.

I think it’s important that you all know something about what comes out of my kitchen:  it ain’t all pretty folks.  Not every creation that comes out of my kitchen is pretty, polished and ready for its blog debut.  The reality is that I have my fair share of flops, dropped eggs, burned butter and dirty dishes… I just don’t usually show those kitchen tidbits with you.  Tricky, right?

Today is your lucky day.  Here’s a peek at the flops, disasters and otherwise icky recipes I’ve tried and trashed.  

Chilled Blueberry Soup.  Ok, seriously.  Who are you trying to fool?  This was just an elaborate recipe for blueberry juice.  You tricked me and I resent you Blueberry Soup.  This won’t be soon forgotten.

Low Fat Chocolate Mousse with tofu.  I think I over whipped the eggs with this little darling.  It was so thick and tough   just all around noooooooot cute.

Greek Yogurt Frozen Yogurt.  I wanted to love you, but holy heck you were thick and rich.  Too thick.  Too rich.

This Nectarine Cobbler overflowed… big time… while I was one the phone.  There was screaming and cursing… mostly because I should have known better.

You were supposed to be a fresh peach scone.  Instead you decided to be a bland peach cookie… that’s just not good enough.

Ooooh Cinnamon Rolls.  You didn’t fail me.  I love you.

Chocolate Chip Potato Chip Cookies.  I must have eaten a cool dozen of these cookies trying to decide if they were good or not.  I knew with each cookie that they were absolute rubbish.  Bleck. 

Apricot Scones. Flat and beige Apricot Scones.  Note to self:  figure out how to make scones.  Seriously, how have you not mastered this yet Joy?

Avocado Milkshake.  Boooooring picture plus do not like.  The photo and taste gods were not with me on this day.  For this, and for all of these recipes that I tried and failed.. well, I suppose I just have to shrug my shoulders and laugh you off.  Thanks for the lessons… and the memories?

Have you seen the newest Food & Wine magazine?

It’s a good one, made even better if you have a Sharpie marker and a couple of giggly girlfriends around.

It’s all about the best new chefs of 2009.  It’s about dudes (plus one ladydude) that are young, hip and magic in the kitchen… like Vinny Dotolo (bottom left with glasses) and Jon Shook (bottom middle with a heart drawn on his shirt) of a restaurant called Animal in Los Angeles.

Animal is the kind of place that turns lamb tongue into something I might actually consider eating… and enjoying.  They also work wonders with chicken liver and rabbit loin.  On the real.

My only concern is… well… only one awesome lady chef this year Food & Wine?  Really?

I suggest you get this months issue.  Also get a marker… maybe a glass of wine too.  It’s Friday, do it up right.

If you’ve hung around these parts long enough, you may have pieced together a few facts about me.  You probably know that I have a strange and undying affection for pancakes.  You probably know that my family loves biscuits, and I’ve been known to drop an entire cake all over the counter top instead of on the cake plate.

You may know that  I shoot all of the food on this website with a Canon Rebel XSi and a 100mm macro lens.  It’s fancy for me.  Only a few months ago, my camera was worth more than my car.  I love this camera, but for everyday shooting… for the shots on the fly and on the go, I reach for my camera phone.  I know, it sounds crazy, right!?  It’s just that sometimes my little iphone is the easiest way for me to document my happenings on the sly.

Below are some fun facts and camera phone pictures from my life this year.  It’s a little peek into my world.  Some food.  Some shopping.  Some reading and some wine.  I just want you to see that not everything in my life is as staged and well lit as the stuff that I show you on my dining room table.

I’ll spare you all the shameless self portraits I may or may not have taken with my phone.  Ok… I’m embarrassed.  Come on… let’s play Joy the Baker’s camera phone life.

Fun Fact:  The Suzzallo Reading Room at the University of Washington is one of my favorite places in the world.  I can’t tell you how many times I’ve fallen asleep while trying to study in that library.  I’ve even fallen asleep and missed the last bus home.  Overnight at the library?  Let me tell you… not all that cozy.

Fun Fact:  I’m not good at window shopping.  I hate window shopping.  I looooooove regular shopping.  What?  Colorful shirts and necklaces?  Yes. Want.  Please and thank you.

I fly from Los Angeles of the Bay Area often.  It’s only a 45 minute flight and I’m pretty convinced that I might die every time the plane takes off.  It’s not that I’m afraid of flying, it’s just that being way up in the sky and moving super fast kinda wigs me out.  This brings me to my next point:  the vodka tonic.  Have one…. not two.  Two is a mistake.  Trust me.

Sometimes I sit near dudes like this on the plane.  Whoa!  Nice jacket!  Sir, you look like a rock and roll dinosaur.  I mean that in a really awesome way.  One question, can I pet you?  Seriously.

All of that flying from Los Angeles to the Bay Area, the plane cocktails, and the rock and roll dinosaur petting, is to get to this guy.  Hey Simon.  Hi.  I think he likes the Suzzallo Reading Room too.

Sure, Simon’s cat Orion probably looks like a cat.  Orion is actually a shark.  He is unrelenting and agile.  He will attack your toes in the middle of the night with exactly no remorse.  He’s looking pretty smug.  He always wins the toe battle, but I win the being human battle.  Wait… does that count for anything?

Some Sundays I sneak off to my local library, sit on a crowded couch and read books.  Here’s why that’s awesome:  it’s free, it’s cooler than Starbucks, kids know to be quiet, and the people watching is too legit to quit.

Fun Fact:  I can make you a beautiful chocolate wedding cake, but please please please don’t ask me to make you a cup of hot chocolate in the microwave.  This task is either more confusing than it looks, or I totally suck.  You decide.

It’s possible that sometimes I eat a container of Tic-Tacs for lunch.  It’s never a good idea.  It always gives me a belly ache.  Wintergreen, how you tempt me so!

When I need more than Tic-Tacs, my Dad never lets me down.  His tacos make the world right.  Plus, look at that smile!

Philippe’s French Dip in Los Angeles is one of my favorite places to eat.  When my parents were dating they used to go to Philippe’s .  When my Grandfather worked at the post office, he used to go to Philippe’s.  I’m convinced their au jus is in my blood.  Hot dang it’s good!

Me:  Hey!  Friend!  Take a picture of me holding my gelato!

Friend:  Really?  Joy?  Really?  I’m trying to order my gelato.  Can you wait?

Me:  No!  Quick!  Take a picture of me!

Friend:  Ok… but you know you’re totally annoying, right?

Me:  Right.

Then there’s work.  I work in a restaurant that I love love love.  But wait… what restaurant?  Why won’t I tell you where it is?  It’s not that I don’t think you’re all lovely.  It’s not that I don’t have deep and tender affection for you… it’s just that I have to try to save myself from the potential creeps that might be quietly lurking around here.  You understand, right?

Here’s the view from the top on market day.  Zak is unpacking produce from the farmer’s market.  Pretty dreamy, the produce that is.  Zak’s not such a sight for sore eyes either… but don’t tell him I said so.

Here’s a view from the bottom on cheese day.  Boxes and boxes of gorgeous Italian cheese.  More fun to eat than unpack.  Fact.

Sometimes I’ll walk past these beauties in the kitchen at the restaurant.  Octopodes.   Does this gross you out?  A little?  Yea.. me too.

Is this better?  Loads and loads of cookbooks?  Yea… I thought so.

Fun Fact:  That was a dang good cookie.

My one pot garden has grown leaps and bounds since this photo was taken.  Also, a spider has moved into the pot.  A spider!!!!!! In my garden!!!!! I know… it’s normal. It’s good.  It’s not that I’m afraid of spiders… it’s just that I’m totally and completely afraid of spiders.

That spider is important.  It will eat little critters that try to hurt my precious tomatoes.  Still, I don’t exactly like it.

I’m working on videos.  This means a lot of cables and buttons and lighting.  It’s fun… you’ll see.

My friends and I?  We like to eat.  We like to eat and drink.  Here, friend Rachel works on a giant bowl of Japanese noodles.  There’s a hard boiled egg in that bowl.  I know because I took a giant bite out of it.  Success!

We like to combine food, holiday and competition.  Remember the Easter Day Cupcake Bake Off?  Yea… we did that.  Here, Dean talks about her crazy sausage cupcakes with sage butter.  Holy heck!

We also like to drink from brown paper bags.  This is a blind Sauvignon Blanc taste testing.  Which is from Chile?  Which is from California?  Which is from France?  Let’s talk about it…. ok, now let’s drink it all!  Sweet.

I live in Los Angeles, and this sort of scene and the related traffic jam is a weekly occurrence.  It’s really not all that bad.  Truth be told, I think it’s kinda cool.

Geez!  Giant rose!  If you can guess the amount of petals in this rose you win the rose.  Ok… not really.

Life is pretty rosy these days.    Hope you enjoyed the peek into my camera phone world!

You mentioned once that you were an English major in college. What did you want to be when you grew up? Did you ever do it? How did you move from English major to Baker Extraordinaire?

I was an English major in college. Ironically enough, reading makes me fall asleep. Crazy, right? Somehow I managed to work my way through five (yes, it took me a while) years of college. I worked two jobs through college, always with food, often in kitchens. For those years, I either had my head (fast asleep) in a book, or my hands elbow deep in dough. When I finished college, I found that I loved baking so much that I didn’t want to stop working with food. I somehow wanted to find a way to incorporate my love of story telling with my passion for food. So far that journey has lead me here- cooking, photographing and writing for you fine folks. I honestly can’t think of any place I’d rather be!

Have you thought of making healthy versions of some of your recipes, or proposing a corpus of kid-friendly, healthier recipes that use fruit sugars and fat subs for a more conscious approach of your culinary art?

I think butter is beautiful. I think sugar is dreamy. I think cream is over the moon. I bake with ingredients that put a smile on my face. I certainly wouldn’t consider the treats on my site as everyday meal-time staples, but for a special occasion… when you need to reach out to that inner sugar fiend… this is a good place to come.

If you’re looking for fruit sugars and fat substitutes, I just may not be the baker for you. It’s just not what I’m passionate about these days. While I do have a handful of healthful recipes like my Gnarly Muffins… these recipes just don’t bring a sparkle to my eye like cream, butter and chocolate do.

What kind of camera do you use? Did you take classes or is it just the camera that creates those gorgeous shots?

I use a Canon XSi with a 100mm macro lens. It’s a lovely, easy to use camera, made even more awesome with the fancypants lens. Can I tell you a secret? There was a time when the lens to my camera was worth more money than the car I was driving. True…. that’s really true.

I also have to tell you that I’ve actually never take a photography class. A dear friend handed me a SLR camera, gave me a 15 minute lesson all about aperture and depth of field I think he might have mentioned shutter speed once or twice… but that was it. He knew what I wanted to shoot and he showed me exactly how to do it.

The 100mm macro lens It’s totally worth it, isn’t it?

Yes. Yes it is.

Did you go to culinary school? Do you currently work at a bakery? Have you been working at a bakery for your entire professional life?

Here’s the deal: I’m a self taught baker. I didn’t go to culinary school. Why? It was just too darn expensive. As a result, I’m no master at cream puffs, my bread baking is sometimes a comic tragedy and fancy French desserts make me break out in a cold sweat. But that stuff just isn’t where my passion lies. I’m more interested in getting in the kitchen with my Dad to recreate his favorite pie, or filling my kitchen with girlfriends to play with cookie recipes. My approach is all about food, stories, laughs and love and I didn’t feel like I needed culinary school to teach me that.

What recipe ingredients are worth splurging on?

Whatever you love… it’s worth splurging on. I love food, so I think the good stuff is worth seeking out. Recently I’ve come to love raw, artisanal honeys. The people at Ames Farm seem to know what they’re doing with bees. They have lovely honey that I usually eat by the spoonful. I also love love love good chocolate. I like to buy Valrhona when it comes to my chocolate baking needs. Expensive, yes… but the quality is absolutely worth the extra dough.

What’s the best tasting rolled fondant?

I’ve always thought of fondant as that thing that I’ll be forced to peel off of that slice of wedding cake that I’ve been sooooo looking forward to at my third cousin’s wedding. Fondant isn’t for taste… it’s all about the look. Fondant is a rolled, sugary, gummy icing that often covers wedding cakes. It creates that smooth, flawless look that is all the rage these days. The taste, invariably, leaves a lot to be desired. In the few instances that I’ve used it, I’ve mixed Pettinice fondant with shortening (to make it even more pliable and reduce cracking) and a few drops of clear vanilla flavor. It didn’t do much for me… but maybe I’m just not a miracle worker with fondant.

Are you going to write a cookbook?

I would love love love to write a cookbook! The farther I truck along on this blog journey, the closer I get to producing a really special book. When that book is ready to meet the world, believe me… you’ll be the first to know!

Where’s your Yellow Cake recipe with Swiss Meringue Buttercream!?

Hmmm… is it possible that I don’t have a yellow cake recipe here on my blog? Yes, it’s entirely possible. Why? Because I would always choose chocolate cake over vanilla. Even still, this White Cake recipe is pretty dreamy, and this Swiss Meringue Buttercream is just downright awesome.

Will you hold baking courses!? Pretty please!!!

I’d love to! Would you come? Would you really really come?

Is blogging really worth your time?

Blogging is what I do after a long day of work. Taking pictures, thinking about, preparing and writing about food is at the front of my brain just about all the time. That I get to have a little space in the world where I can put all of that energy is such a blessing. Yes… blogging is worth every second of the time I give it.

What’s your favorite cookbook?

There are a few cookbooks that always find myself falling back on.

I love The Pastry Queen. The Gourmet Cookbook has gotten me out of more than one baking bind, and The Modern Baker is a fabulous and totally approachable pastry book.

My chocolate chip cookies always come out flat and crispy. I want them fat and chewy. What am I doing wrong!?

I’ve baked up my fair share of flat and crispy cookies. It happened all the time when I was a kid baking chocolate chip cookies from the recipe on the back of the Toll House bag. But WHY!? Truth is… I don’t exactly know. Sometimes it has to do with a hot hot oven. Throw an oven thermometer in your oven to make sure that it’s only as hot as the dial says. I love Alton Brown’s Chocolate Chip Cookie recipe using melted butter and bread flour. I chill the dough in the fridge for at least three hours (I think overnight is easiest), and preheat the oven as I dish out the cookie dough. I bake the cookies for a good 12 to 14 minutes and haven’t had a problem with ultra thin chocolate chip cookies since.

Do you prefer cake or raised doughnuts?

I have to go with raised doughnuts. I think they’re absolute magic. If, however, you wanted to send me a boat-load of cake doughnuts… I would kindly and enthusiastically accept.

What’s your favorite ice cream flavor?

One scoop Rocky Road meets one scoop Strawberry ice cream meets homemade hot fudge. Yes.

Why do my cream puffs and gougeres bake into flat discs instead of puff into nice little spheres?

Ooooh geez. Remember that part of this Q and A when I mentioned that French pastry kinda makes me break out in a cold sweat? Yea… so…. I’m afraid just the mention of your flat gougeres is making me nervous.

Are you going to do anymore podcasts or what!?

Yes. Yes and Yes! I’m just trying to find the right way for me to do it. I’m not sure stuffy, instructional cooking videos is my style. I want to get out in the world and help tell stories about people and food. That’s what I want to bring to you…. and it’s taken me a bit of time. Have I mentioned how appreciated your love and patience is…?

Pie crust makes me suicidal, and my family loves pies. Can you save them from a pieless life?

I know. I really know. Pie crust can be a royal pain in the behind. You’re right. And you know what? I’m not going to sit here and tell you that pie crust is a no-brainer and I have an easy process you could do with your eyes closed. That’s just not the case. Pie crust takes time and practice… but you can totally, 100% do it. When I made an Apple Pie a few months back, I documented the whole process. Give it a whirl. You can do it… I promise.

Do you have a good cookie recipe that can be packed up and mailed well?

When I think of mailing baked goods, Chocolate Walnut Brownies are the first thing that come to mind. Here’s why: they’re chocolate, they stay moist for a good long while when wrapped individually, and they’re square and stackable… perfect for that shoe box care package.

Hey Joy, one of my friends said he recognized you from U of Windsor. Is it true that you were once a happy go luck Canadian, or is he mistaken?

Not I. I’m a happy go lucky Californian.

How do you generate traffic to your blog, and what other channels do you use to get your words out there?

Social networking is a beast that I have not yet mastered. It’s a nasty networking world out there. I only half understand it. To generate traffic I try to: take pretty pictures, write silly things, cook delicious treats, and use sites like tastespotting, and stumble upon and technorati. I’ve found that the biggest generator of traffic is quality, sincere and consistent content.

What would your last meal be?… and dessert?

Such an impossible question. Just too hard. I think I’d go for two Hebrew National hot dogs with spicy mustard and sauerkraut, my Dad’s potato salad, and a cold lemonade. For dessert: a root beer float.

I need a little cake decorating love. Do you use a special tool to slice your cake layers so evenly? Also, when serving the cake, how do you get the slices to look so pretty? I used a serrated knife and do wipe it between slices, but still get crumbs all over the slice.

I don’t use a special tool to slice my cake layers before I frost them. I find that a serrated knife, and a slow and even slicing motion do me just fine. I also just use a small butcher knife when slicing cakes, rinsing and wiping the knife down between strokes. Creating a crumb free slice of cakes might just be down right impossible, and I’m convinced that all that worry just takes away from the enjoyment of the cake. I know…I know… I’ve seen those perfect, crumb free slices of cake on Martha Stewart’s website too… I don’t know how do get my world as picture perfect as hers so I just stopped trying.

Part One means there’s bound to be a Part Two. Stick around!

Can we have a heart to heart?

Good.  Thanks.

The reality is… I’m up to my ears in emails from many of you lovely people.  Don’t get me wrong, it’s great!  I totally love it… but honestly, I’m overwhelmed.

Let’s make this fun.  If you have a question… any question, leave it as a comment to this post, and I’ll answer it.  Any and every question, answered… I promise. 

It could go something like this:

Hey Joy, do you really like pancakes as much as you say you do?  What’s your favorite toothpaste?  Do you have a recipe for peach cobbler on your blog?  And what should I make my Dad for his birthday?

My answers might be something like this:

Yes,  I really do like pancakes as much as I say I do.  My Dad’s pancakes are a little bit of awesome.  Aquafresh… the silver kind, that’s some good toothpaste.  Peach cobbler?  No not yet.  And for your Dad’s birthday how about Mocha Coffee Coffee Cake?

See?  We could be going places with this.  Maybe you have a question about my camera.  How about culinary school?  We could talk about that.  Anything at all… 

Let’s do it.  You ask.  I answer.  Easy as pie!

I’ll be honest, I have reusable grocery bags just about coming out of my ears.  The one big problem is that I leave the darn bags at home exactly every time I head out to the store.  I feel like a nasty whale killer every time I walk out of the store with a boat load of those thin plastic bags.  Sure, they’re good for cleaning cat liter, but still… the whales. 

Baggu figured it out for us.  Reusable shopping bags that fold and scrunch up into a little pouch that you can keep in your purse or in the back seat of you car.  I think they’re actually everything bags.  I’ve used mine as a gym bag, as a quick overnight bag and as a purse… but I’m a little hippie like that sometimes.  

I have three bags that I think you should have.  Let’s go ahead and call this a giveaway.  Three bags for three readers.  One each.  

Want one?

Leave a comment.  Tell me whatever you like.  You’ve got until Saturday, and then the random drawing and mailing begins.  

Can I talk to you about the Fancy Food Show?  Can I be completely honest?  

In some ways, the Fancy Food Show is a battle between people who want free stuff and vendors who aren’t all that eager to give away free stuff.  It’s a bizzare and sometimes troubling experiencing.  Take these macarons, for example.  Exactly everyone wanted one, and exactly no one got one.  It’s the Fancy Food Show, not the Free Food Show.  I get it.  Don’t get me wrong, I did manage to walk away with my fair share of goodies, but it’s not the free for all you might think it is.

Maybe it’s just me.  Maybe I’m too shy.  Maybe I need to work on my schmoozing skills.  Maybe it was the layers and layers of people clamouring about.  I dunno, but the Fancy Food Show made for a memorable, bizarre and overwhelming weekend.  

Here are some of the run of the mill details.  

The Winter Fancy Food Show is in its 34th year.  This year’s winter festivities were held over three monstrous days at the Moscone Center in San Francisco.  

More than 1,500 exhibitors from 35 countries packed the convention center.  Everyone had a badge.  There were plenty of dudes in suits acting like they had national security on their minds.  

Many producers from different countries banded together in specific areas, creating a sort of united front, if you will.  Leave it to the Italians to set up a giant flat screen television playing some sort of heated football match.  That combined with the wine and cheese made the Italian section one of the hot places to be.  Oh Italy.  

More than 50,000 products were on display at the Winter Fancy Food Show.  I think I got to about 50 of them.  That almost feels like a disgrace.  Almost.  

If the Fancy Food Show is any indicaiton of how we’ll be eating in the coming year, I’d say we’re all going to stuffing out faces with fancy chocolate, fancy water and lots of tea.  Luckily, I don’t think they’re in charge of what we’re actually eating.  

I don’t want to make this an advertisement for all of the product I saw during my time at the Fancy Food Show.  That’s not really my style.  I do want to give you a sense of my experience.  Take a look and we’ll talk more about this next week.

The Fancy Food Show is full of people who talk to you with this look on their face.  This man just happens to be super passionate about his Galaxy Desserts, mini-fancy-sweet-bites.

The Fancy Food Show is layers and layers of people.  Here you’ll see Hint Water.  It’s water flavored with the essence of various fruits and vegetables.  The trick with Hint is that they don’t use any sweeteners.  Just water and essence.  If you’re tired of the taste of water… maybe cucumber water will float your boat.

This man is making coffee like it’s his job.  Oh… yea… probably is.

My partners in crime at the food show: Simon, Lara and Mitch made all sorts of videos.  There is a food tasting video evidence.  Lots.  Coming soon.

Thanks for letting me share.  More next week!

Tonight, from San Francisco, I’m raising my glass to one heck of a memorable year.  

 There have been highs and lows, lots of learning, some tears and plenty of beauty.   

Loads of goodies have come out of my oven.  Photos have filled the memory of my computer, and silly stories have flowed out onto the Internet.  

Here we are at the end and at the beginning.  Like a hop, skip and quick restart.

Here’s to Dad’s who make pancakes.

Here’s to history in the works.

Here’s to Apple Pie 

and doughnuts hunts.

Here’s to a big, bright, sweet and happy future.

Happy New Year!