Making tiny molded sugars – no, not moldy sugars, sugars shaped in molds – surely pegs me as a fussy, fussy girl. Anyone who deliberately takes sugar from its god-given home – the pourable shaker – and hand-spoons it into wee tins has got to be a little touched, right? Fussy. But…is it fussy, or [...]
Posted in chef days, fruit desserts, pie, tarts, cobblers & crisps, recipes on Oct 4th, 2008
I am standing at my in-laws’ dining room table, using a short serrated knife to hack through an apple-almond dessert, and my heavy bracelet keeps slipping down my wrist. I lean in to cut, bracelet whomp. Push it up, falls back down. Up, down, back, clonk. It keeps whacking the pastry and driving me nuts [...]
