The days tumble together, crammed with late-night recipe tests, morning tastings, and trips to the bazaar for exotic ingredients like freshly-dried sumac. The obstacles are tangible - balancing butter and flour, salt and spice. Chopping carrots into a brunoise is like breathing. I wear the gray apron from morning until night, until the pots are finally washed, a cold glass of wine is poured and that new guitar comes out for a little waltz. The windows are open, and the night pours in - punctuated by gunning car engines and those mangy cats screwing downstairs.
Strawberry shortcake was always my birthday cake growing up, but it has to be made with a shortcrust pastry pressed into a large tart pan. And the strawberries are glazed with a thin, nonsweet gelatiny glaze, that in Germany is a simple Dr. Oetker pack, but replicating it in the US is a super time sensitive task of cooking up a water-starch mixture.
❤️❤️❤️
Ok. Now I love strawberry shortcake even more!!!!❤️❤️❤️
A moment in heaven
Wise beyond her years.
Mmmmmm, I can taste it!
Strawberry Fields Forever baby!
Strawberry shortcake was always my birthday cake growing up, but it has to be made with a shortcrust pastry pressed into a large tart pan. And the strawberries are glazed with a thin, nonsweet gelatiny glaze, that in Germany is a simple Dr. Oetker pack, but replicating it in the US is a super time sensitive task of cooking up a water-starch mixture.