Feelings

Ok. So. Sometimes you take initiative on something and it bites you right in the ass. Yes, I’m speaking from experience after taking my own advice. I don’t want to get into it too much, but I had a couple of rough days this week. I will say this though, if you care enough about something to get your feelings hurt over it, you’re in the right place.

Practice and prepare. And if you think you’re ready, go ahead and do it a few more times.

On a happier and more positive note, this week I cooked the best salmon I have ever cooked in my life. Salmon has been a tricky beast for me, but I nailed it this time if I do say so. If you’re in the Olympic Peninsula area, do yourself a favor and pick up a fillet of Cape Cleare salmon. Put some butter, garlic and lemon on it. You won’t be sorry.

I did a legit and for real happy dance in my kitchen when I saw that THE Sift and Gather cake studio started following me on Instagram. I have been in love with their work for some time and I hope our paths cross in the near future.

Until then I’ve been meeting with couples for consultations and it has got me so excited for this wedding season. I can’t wait to get my creativity flowing and fulfill all these gorgeous cakes for my client’s special days!

Typical consultation tasting set up. The flags and serving board are new additions and they got me feeling all kinds of professional.

Typical consultation tasting set up. The flags and serving board are new additions and they got me feeling all kinds of professional.

What I made this week

We already talked about my salmon success and now I would like to mention white chocolate. I’ve had a huge big of white chocolate sitting in my pantry for forever. Don’t judge me, it tastes fine. So, I concocted some white chocolate almond truffles. Ground almond into white chocolate ganache, covered in a glossy tempered chocolate.

Before their chocolate coating.

Before their chocolate coating.

The tempered chocolate has such a lovely snap and texture to it.

The tempered chocolate has such a lovely snap and texture to it.

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Next on the agenda to make are a semi-copycat/my own version of Trader Joe’s caramel cashew cookies. They make my mouth water just thinking about them. Of course I’ll be using some more of my white chocolate and my favourite nut, the cashew. Mmmm.

Happy week ahead!