gfron1

BTW, the substitution on the recipe is kalamata which are really great in that cake too. Every recipe has substitutions for every foraged ingredient.

so eat 'em up!

Starting to get pics back from the shoot yesterday. This is a recipe I hadn't made in years but that I put in the book. I forage Russian olives, pickle them, then work them into an orange almond cake.

...and another photoshoot. Easier to motivate my photographer now that he has his payment.

I've chatted with folks at the cafe many times and use their saguaro syrup, but still haven't made it down. I"m going to try on my vacation in January. I promised Tyler I wouldn't make it into a foodie trip, but maybe I can lure him with the mission.

As much fun as it is to scope, I think it makes much more sense (as was said earlier) to do a YouTube channel. What's the point of making a video that only lasts 24 hours

I'm going to give scoping another try tomorrow at 4 MST. I have a new dish I created today that I think will be fun scoped.

I assume that when I give gifts I'm going to eat some so I use what I would want to eat.

I'm just cracking up. You're actually #3 and orders keep popping in. I hope at some point the publisher wants to see the manuscript

I want to say again - holy cow is Wix.com easy. I've had a long standing fear/hesitance to do web design because of the early days of having to code. Now its so logical and easy. I added ecommerce functions, newsletter email grab, navigating buttons that weren't part of the original template. So friggin' easy!

Ha! Not a fluke but I wasn't going to advertise it til the publisher tells me its sent to the printer. I emailed you just now with the same message. I'm still working on the site but I'm super glad to know it worked! And note the small incentives I included with the purchase Congratulations purchaser #1!

Put up a dummy page today. I found Wix.com super easy to use. HERE

Not sure if this is "a thing" that I don't know about. If you mean, beer kit, I use them regularly. And by kit, I mean you buy a specific recipe that comes all milled and in a bag ready to go. I use Austin Homebrew primarily, and find their instructions the best. I used to use Northern Brewer but found their instructions a bit confusing.

It was a Mexican candy that was like flat tire treads. Both roofs then got sprayed with bronze cocoa butter.

So a note about my question above. My earlier question did play out on this project - the royal icing didn't adhere at one point. I think I figured out why - the surface may have had some loose flour. After that we took a damp towel and cleaned every piece before applying the icing and it worked like a charm including the bumpy drive across town with the house in the back of my SUV.

Here's my house for the year. Went to a Montessori school fundraiser.

and from my agent:

The PS on the bottom refers to my requesting a 1/3 or 1/2 dust jack ala North and many other books that have come out recently. I don't know what the financial impact is, but she approved it so we're going to have it. The other design ideas I've requested that are not too mainstream 1) Photo reference in the index and 2) 2 page photospreads with with text/recipe overlay. Haven't heard on those yet.

I asked a question about photo requirements, and the larger question of - when do we talk to designers...

Gray Kunz is what most people go gaga over. I prefer spoons for a dime at antique stores.

I like to remind people to check out Amazon UK and the other country sites for books not available in the US. This morning I picked up: Honey & Co The Modern Preserver Our Korean Kitchen Shipping for the three was $19US.

Just low grade truffles. I'm having a difficult time telling from the website if they're from Italy or Oregon. I think Italy but the one you showed being sold from a company in Oregon. My 2 cents...pass. The low grade ones just aren't worth it. HERE's the manufacturer's website.

I love learning about this process. I wrote my agent saying "this is crazy," and her response:

I'm now thinking a different angle on this. If you aren't cut in, will you be happy and be able to continue working their without a grudge? If not, then be direct, ask, take the fate that's handed to you good or bad, and move on with your life.

I'm in agreement that the boat has left the dock. Maybe a generic question like, "Will there be opportunities for employees to buy into the business (hee hee) or finders fees for major investors?" But even that feels awkward and risky to me.