Selected Posts
Stella ParksBest New Pastry Chef
a handful of sprinklesWhy Weight
total eclipse of the tartTotal Eclipse of the Tart
chocolate sprinklesHomemade Sprinkles
plaid tartAbout BraveTart


Sunday April 7, 2013

Zeno's (Pastry) Paradox

I once read you should never apologize for not posting often enough on your blog, that it only calls attention to your own lazy disinterest. But having gone so long without any update, breezily jumping back in without even mentioning it seems like the bigger faux pas.

The problem isn’t that I’ve got writer’s block, it’s that I’ve got writer’s blog. Despite my infrequent updates, in the last few months I’ve done nothing but write. I’m just having a hard time figuring out how to balance writing a book with writing a blog. Hell, I’m having a hard time figuring out how to balance writing a book with holding down my day job.

dark chocolate pave

I love sweets, but between work and the book, I spend twenty hours a day in a sugar coma. I wake up thinking about desserts, spend my entire workday making and tasting desserts, come home to read, research and write about desserts, then fall asleep to dream about ‘em. It’s like a sugar marathon, and pouring that much energy into something makes it hard to think about anything else. (Except salt. I’m always thinking about salt…)

Keep reading»





Recent

Posts

Cocoa nib wedding cookies

Cocoa Nib Polvorones

2⋅27⋅2013

You’ve probably heard of Mexican wedding cookies or Russian wedding cookies or just plain ol “wedding cookies” before, but you may not know how they got their name. Little known fact: they’re so good you’ll want to marry them.

32 comments


Shooting Star


coconut white chocolate Gianduja

Ounces Versus Fluid Ounces

2⋅17⋅2013

If you think one cup equals eight ounces, I’ve got some good new and some bad news for you. Bad news: you’re totally wrong. Good news: it’s not your fault. Your measuring cups have been lying to you all this time.

28 comments


Shooting Star


how to prepare a pastry bag

In the Bag

2⋅5⋅2013

12 tips for making pastry bags the mess-free, stress-free kitchen tool they’re meant to be.

53 comments

Visit the Archives to check out previous blog posts or the Recipe Box if you'd rather browse desserts.