Dana, if I can hold my own in a kitchen and know exactly what you mean by the “texture of pastry cream” or learned that wonderful trick about freezing berries to express more flavor and better texture…that’s all thanks to your influence.
Raise the bar, girl.
Those who really want to learn…will find a way to leap over it.]]>
And I suffer from the same distorted sense of what is easy… although there is a distinct difference for me between what is easy at work (in the professional bakeshop) and what is easy at home.]]>
Btw, can you bring the honey mousse back on the menu?]]>