Back To The Basics

Happy Sunday Evening! I absolutely adore Sundays, but I have to admit that when the evening approaches and the sun begins to disappear I start to feel a little sad. Sad because that means that the weekend is pretty much over and another work week is about to begin. Not that I hate the week days, but Sunday is the only day that both my husband and I have off at the same time. Such is life :) I hope all you readers out there in blog land had a lovely weekend filled with just the right amount of sweets!

And since we are on the subject of sweets.... I have an announcement to make. Nothing big, just something I want to say nonetheless.

I have been thinking a lot about this here blog ever since someone who shall not be named (OK, it was me) accidentally erased all of her photos. I have been trying hard to go back and upload, and have gotten some put back up, but there is still much to do! So with that being said, I have also been thinking about my time in Culinary School a lot lately. I LOVED CULINARY SCHOOL!! I loved wearing my chefs coat, I loved breaking down recipes, I loved being covered in flour, kneading dough, learning from my wise instructors, and trying to pronounce all the crazy, yet important French culinary terms! (Which I just have to say, my husband is fluent in French, so I have a cheat sheet :) AND I realize now that even my instructors have been saying them wrong. HA! Take that Chefs!)  I want to get back to the basics, back to my culinary roots. I will still be making cakes, and my Etsy shop will still be up and running, but now I also want to talk more about desserts in general. I want to share more recipes, baking tips, tutorials, and I am going to try to at least post once a week. This is a big step for me, I know I am not the best blogger and I usually only post once a month if even! But this is something that I'm gonna try really hard to do, so hold me to it OK! :)

 I am proud to have been taught by some of the best! Chef Smoake and Dewitt have been on The Food Network Challenge many times. I still admire all their talent and experience.

I have a whole shelf full of cookbooks, but theses are some of my favorites, and I'll be referring back to these in many upcoming posts.

I am excited to branch out more though this blog, and yet still stick to my culinary roots!
I hope you all will join me!

Cheers