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


Friday November 13, 2015

The Ghost of BraveTart Past

Hello, sweet friends.

Yesterday, my web-host decided to eat the BraveTart database in a server migration. Fortunately, I had a backup of all my blog posts, recipes, and photography, so most everything was quickly restored. Unfortunately, Mail Chimp decided to interpret that activity as a call to action.

sugar cookies with pearl sugar

I’m sorry to assail your collective inbox twice in a morning, but it seemed silly to let the Ghost of BraveTart run amok without explanation. I’ve been laying low, continuing to work on The Infamous Book, as well as some amazing projects with King Arthur Flour, Eating Well, Saveur, and Serious Eats, which I look forward to sharing as soon as I’m able. Until then, I wanted to dash off a short explanation and apologize for the misfire.

Much love,

Stella


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28 comments and counting

Nov 13, 2015 ·  8:53 AM

Yay Stella! Glad to have you “back”, even if it took a server crash to get you here! Looking forward to all the new stuff coming!

 · Mad Cow · 

Nov 13, 2015 ·  9:49 AM

We miss you around here. Did I imagine you were also working on a cookbook? Is that still going on? Your roasted tomato sauce (and many other things) are a staple in our house. xoxoxox

 · Kathryn · 

Nov 13, 2015 · 10:41 AM

Good to hear from you! Glad you outsmarted your hardware and technical support. We will have to make a batch of macarons to celebrate!

 · Ron · 

Nov 13, 2015 · 12:10 PM

I was overjoyed to see “The latest from BraveTart” Show up in my inbox.. Ahh I see it was all just a little (big?) glitch, but so glad to see that you are still out in the universe, making things more delicious one recipe at a time.

 · Eva · 

Nov 13, 2015 · 12:24 PM

Yea! So glad to hear from you again. I too was thrilled to receive an email ~ who cares if it was an old post! Have enjoyed your posts on serious eats ~ made your butterfingers which were amazing!

 · swinegar · 

Nov 13, 2015 · 12:43 PM

Glad you’re back!

 · Auntiepatch · 

Nov 13, 2015 · 12:47 PM

I’m elated and relieved the site is back. Your Archived section is like Aladdin’s cave. It would be a shame for it to go into server heaven.

 · Loan · 

Nov 13, 2015 ·  2:06 PM

Cannot wait to hear what you have been up to!

 · Mardi Michels (eat. live. travel. write.) · http://www.eatlivetravelwrite.com

Nov 13, 2015 ·  2:42 PM

Miss your posts!! Thanks for the update can’t wait for the book and your future posts. All the best to you! Cynthia

 · Cyn · 

Nov 13, 2015 ·  2:55 PM

Hola! Good to hear you’re still around! And if you have any plans to visit King Arthur (you know, as a guest lecturer, a grand poobah, or just a tourist) let me know: I live about two miles away. Yeah. It’s glorious and deadly.

 · Jen · 

Nov 13, 2015 ·  3:12 PM

Saw the mail,inspired me to go into my kitchen and make macarons. Thank-you again for your recipe and directions, they turned out beautifully. But I still want some Cadbury eggs!

 · Kym · 

Nov 13, 2015 ·  3:26 PM

So good to hear from you, Stella! Sooo glad to hear ur incommunicado because of wonderful opportunities. FYI, I’ve been slowly printing out ur recipes JIC as I live in fear of losing access to peanut butter Nutella but good to know ur on the job!
Coincidentally, 2 days ago, I did church wkshp on “gifts from the kitchen,” which really should’ve been called “gifts from the Bravetart.” Having little time to prep, I just pulled all my faves out of the fridge: caramel, strawberry reduction, Nutella, corn syrup. My class started with 2 people, but word got around & it suddenly lots of people popped in, “What is this about homemade corn syrup?!” I’d also take the crystallized pieces as CS “candy” – big hit. Imagine the crowd if I’d had time to make PB Nutella or sprinkles. Took the rest to work & everything was gone in 60 secs. So I think you’ve got some new converts (all your recipes were attributed). Thanks again for sharing your talents!

 · MA  · 

Nov 13, 2015 ·  5:55 PM

Woo hoo! I certainly don’t match the inescabable internet but I thought you may have missed my idiotic questions – think “oatmeal creme pies” – and, I can only assume, my equally idiotic cyber conversations! tee hee Dare I say, “Welcome home!!”? It’s pretty cool you’re back in/on the web!!

Shelby

 · Shelby · 

Nov 13, 2015 ·  5:56 PM

You’re back! Even briefly! Looking forward to hearing about all your projects. I’m running a “Bake Like You Mean It” club at school on Saturday mornings, and half the recipes come from you!

 · trav45 · 

Nov 13, 2015 ·  9:49 PM

So looking forward to reading whatever wonderful things you want to share with us.

 · robynlip · 

Nov 14, 2015 · 12:04 AM

Great to be receiving your posts again! Also, great to see you…the picture turned out so amazingly amazing. Hope we can get together sooner than later. In the meantime, I will look forward to seeing your name in my inbox again! xxoo

 · jwebb · 

Nov 15, 2015 ·  8:09 AM

Wishing you the best…welcome back!

 · PJ · 

Nov 16, 2015 ·  7:53 AM

Welcome back!

 · Ines · 

Nov 18, 2015 ·  5:18 PM

Was thrilled to see your name in my email que once again, and look forward to your hearing about your new adventures! Welcome back!

 · Vicki · 

Nov 22, 2015 ·  8:42 AM

Stella, I enjoyed the article in “Eating Well.” Have a wonderful Thanksgiving!

 · Uncle C · 

Nov 22, 2015 · 10:02 PM

Stella, I’m so happy to see a little update on the blog! And even more happy to see you’re out accomplishing great things! Keep it up girl!! Wishing you the best <3

 · Melanie · 

Dec 02, 2015 ·  7:20 AM

wow, just the time of the year when I’m planning of making your beautiful bûche for Christmas. Greetings from France !

 · Mireille · 

Dec 09, 2015 ·  8:28 AM

Hi Stella
Welcome back. I see many comments are lost in this migration.
Waiting for The Infamous Book.

 · ceca · 

Dec 14, 2015 ·  2:54 AM

Hello Stella! I was hoping for some words of wisdom. I tried making macarons (using your recipe), and although my first batch turned out wonderfully, my 2nd and 3rd batch were awful. Everything went according to planned until I put the little buggers in the oven, and then then melted and became one giant bubbly mess. When this first happened with the second batch I turned off my oven and let it cold down (as I was wondering if it got too hot?), and I also let my macrons mature a little longer on the counter before sticking them in the oven for my 3rd batch. Once again the 3rd batch looked so perfect until 5 minutes in the oven when they started to run and combine. I have read several other blogs and did not see anyone else report this problem… your help would be much appreciated!

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