cleaning up crumbs

It is obvious that I haven’t been posting with any regularity of late. I know I’ve apologized profusely for this before, but I thought perhaps I should explain why. It’s not that I don’t have the time (although I do admit time is somewhat strained) because I will make the time if I am inspired; but rather because I am a perfectionist and feel I have been half-assing this blog because it has not been evolving in the direction in which I originally intended.

When I first started the blog, it developed organically. New ideas and recipes were shared, people commented which in turn inspired more ideas and experiments, and participation in blogging events brought interaction in a round-table of sorts. I have befriended so many creative, inspirational and talented bloggers, attempted recipes I probably wouldn’t have under ordinary circumstances, was interviewed for C&H Sugar, and just had fun. I am incredibly grateful for every opportunity this site has presented.

But it’s been slow over the past few months because life has been busy and I haven’t had the time to document my trials and tribulations on a timely basis. When I finally get around to posting, I realize that what happened a month ago is no longer of keen interest. So my ideas resurface, but in the garbage bin. That’s not to say I haven’t been baking and eating at home, taking part in exciting experiments at work, or attending intriguing events. I have. And I apologize for not sharing them with you.

I have also been less than inspired because (pardon my French) my damned camera has been broken and I cannot afford to purchase another one yet. I have been posting crappy pictures without creative backdrops using my Dad’s ancient camera that basically has no viewfinder, and it’s a crapshoot guess at to what will end up in the frame. I crave the creative process of staging the photo’s inception – styling my food, picking out backdrops and props, testing lighting and angles...

Anyhow, my intended purpose of this blog was to share, learn and discover new ideas, observations, ingredients, equipment, techniques and formulas. It was to document my growth as an aspiring pastry chef, in addition to (hopefully) inspire my readers to try their hand at recipes and techniques that may appear (at first glance) daunting to enthusiastic home cooks. And, of course, to encourage public discourse and the exchange of ideas.

I just feel like I have gotten off my original direction, but without good reason or goal in sight. And it is time to turn that around. There are so many things I'd love to do with this blog: more recipes, more photos, more features. With each recipe or idea, I want to show how its inception was born – what inspired me, amendments I’ve made (hey I’m not perfect and my recipes often don’t come out “right” the first time I attempt them), demystify uncommon ingredients and techniques….

So I’m going back to the beginning:

Curiosity is something I'm never lacking, and I’ll be the first to admit – I am by no means an expert in pastry. Dessert is so much more than simply a sweet or the end to a meal. It is the culmination of years mastering techniques, understanding roles and functions of each component, seeking out and selecting only the freshest and purest ingredients, and letting your creativity run wild. It is edible art that leaves the mind and palate open to many interpretations. It an indulgent experience of taste and sight. So, committed to improving my skills, understanding food, flavor and the elements of taste, I have developed a rigorous program of self-study which includes burying myself in cookbooks (over the years I have amassed a hefty collection) and other blogs, testing and tasting recipes, diligently absorbing as much knowledge about pastry, passions and restaurant life from my favorite Chef, as well as seeking out other pastry chefs for new techniques, advice, inspirations and philosophies.

With this blog, I intend to share my love, as well as learn new techniques, explore unfamiliar ingredients, recount somewhat humorous failures, and uncover the passions, pursuits and philosophies that make what we see and taste incredible.

Consider this first attempt as a failed recipe: it’s time to clean up the crumbs and try again fresh.


See more of the Pastry Princess' dessert recipes!

gilded fork, dessert, recipe, pastry, princess, Monica Glass, chef