“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
I have always loved being in the kitchen, from the second my grandmother placed that bent wooden spoon in my hand, placed me up on a stool and instructed me on how to stir pasta. My grandmother couldn’t bake a biscuit without burning the bottoms and I never heard the phrase “from scratch” come out of her mouth, but what she did teach me most about the kitchen was that it required flexibility, creativity and above all a love of food.
My mother on the other hand was the master of baking; churning out muffins and cupcakes by the dozen for school bake sales and parties, crafting castles cakes for birthdays and breads for the holidays. Even after working full days she would come home and pour over the latest Betty Crocker mini book for ideas, she cooked and baked enough to make an army proud and instilled in me those qualities of organization and preparedness.
Mix together these two strong women, add a few years, a sprinkle of experience, a dash of courage and foreign cook book (Edmonds Cookery Book if you are interested) and you get a girl with a passion bordering on obsession for baking the new and interesting, always sticking to the motto “the more egg whites, the better!”