• Radio Silence

    Well, I've been busy with life, baking, and painting. After a many year hiatus, I'm making stuff again! It feels great to play around with long-forgotten supplies and skills. Check out my instagram to see the latest.

  • It's Holiday Market Time!



  • PCS Pop-up is Open

    We are so excited to tell you that we've opened a pop-up shop at 30 Spring Street in Williamstown, MA! We are open Thursday through Sunday, from 11am to 4pm. In addition to PCS goodies, we are carrying jewelry, pottery, cards, and art from some very talented local artists. We also have coffee beans roasted by Assembly Coffee Roasters in Pittsfield, MA. Stop by, say hi, and shop!

  • Not Quite Perfect

    If you've checked my blog anytime in the last few weeks, you'll realize what a fitting title this is. I've been trying to finish this post for the last couple of weeks. I keep rescheduling the date when the post will appear to give myself more time to come back and work on it, yet I keep forgetting and it keeps publishing incomplete. 

    As most people with small children learn rather quickly, life changes drastically after the baby arrives. I've been trying to be okay with how things get done these days. Like incomplete blog posts. Like constant piles of dirty dishes, dirty laundry, piles of clutter. But the most important thing is that my little girl is happy and thriving. She doesn't care about the mess. And it's a good lesson for me. It's okay to not be perfect. It's okay just to be.

  • We're Coming Back!

    After a rather long hiatus this summer, I am looking forward to returning to the markets for the holiday season. My little girl is over five months old now, and I'm incredibly lucky to be able to spend so much time with her. However, I miss baking and I miss seeing my customers every week! It'll be great to see everyone soon.

  • Why I Like Making Wedding Desserts

    I love working with brides, and I love making desserts for weddings. On the day of a wedding that I'm catering, I think about my own wedding which was nine years ago this past July. We had a rustic affair, the ceremony and reception at a local non-working farm, in a barn that was painstakingly cleaned and fixed up for the owner's daughter's wedding the year before ours. We had the ceremony at the top of a small hill. There were sweeping views of the Pownal valley and hay growing high around the mown path. We wrote our own vows (I guess a cliche these days!) and had both of our sets of parents speak about their long-running marriages. It was one of the most beautiful days of the summer, perfectly warm with low humidity and a cool evening. The barn looked magical with soft lighting and purple hydrangeas that my mom lovingly picked from her own garden and brought up with her. I remember how excited I was that day, how happy I was to have my family and very closest friends surrounding us with their love. It makes me feel honored to make desserts for someone else's special day because I know they will treasure the memories with the same dearness as I cherish my own.

  • Boston Cream Pie

    I have a July birthday, which I loved and hated when I was a little kid. It was great because parties could be outside and include ice cream cake, but I could never celebrate by bringing cupcakes to school to share with my classmates. For years, I requested a Baskin Robbins ice cream cake with mint chocolate chip ice cream. Then, we moved to a new area and didn't have a ready source of ice cream cakes. At that point my most-requested birthday dessert became my mom's Boston cream pie. This misnomer of a dessert is actually a cake, stacked with vanilla custard between two layers of cake, topped with a chocolate glaze. My mom's particular version used hot milk sponge cakes, homemade vanilla custard, and melted chocolate chips that solidified into a solid cap of brittle semisweet chocolate on top. There was always a little custard left over from making the cake that my dad and I would share. It was his favorite cake, too. Even now, my birthday still makes me think of Boston cream pie, hot summer days, and the wild orange daylillies that seemed to magically open right on my special day. 

  • Experiments: Chocolate Granola

    I'm supposed to be taking it easy at this point. I am nine months pregnant and taking a little break from farmers' markets now, but I still can't stay out of the kitchen! Part of the reason is that I've had chocolate granola on my mind for the last three months. 

    Sometimes people ask how I get ideas to make new things, and this is how: I get obsessed with an idea until I make it. And the idea is usually quite specific—I imagine chocolate granola, but not just normal granola with chunks of chocolate in it. I know that I want it to have a depth of chocolate flavor without being too sweet for breakfast. I know I want it to include cocoa nibs. And it needs to be crisp with some sort of nut.....almonds? sunflower seeds? I draft a version of the recipe to start. I try to make a relatively small amount in case it's a total disaster. As I'm putting it together, I make careful revisions to the recipe in a notebook. Then it bakes and cools, and I taste it. I form my own opinion, and then have my husband taste it without telling him what I thought about it. We compare notes, I make notes, and then it's ready for round 2 of testing. Usually, there's some lag time before I make it again so I can decide if my initial impression was right. 

    In this case, my chocolate granola was nearly right on. I would change a couple of things when I make it again, but I'm thinking it will join the ranks of my maple and olive oil granola when I'm back at the market. Keep an eye out for it!

  • Thanks For A Great May

    I feel so lucky to be starting my fourth season at the Walloomsac Farmers' Market this year. It honestly makes me so happy to get up at the crack of dawn on a Saturday morning (really!), start up the oven, and bake tray after tray of scones, sugar buns, galettes, and whatever's on the menu for the week for my customers. I love catching up on the week's news with the other vendors, and seeing my customers (many of whom feel more like friends) and getting feedback on last week's treats. The market is such a wonderful community of people, and I'm so grateful to be a part of it. I'll miss everyone while I'm taking a little break....but don't worry, I'll be back before long!

  • Changes

    Spring always brings to mind change more than any other season. Its arrival is dramatic in New England; snow melts and gives way to countless colors of brown and mud, which eventually gives way to piercing emerald greens and bright blossoms. It seems to take forever, but then one day when you wake up, it feels like the green came in just overnight. Every year, I wonder if it's possible that the hills were this brilliant last year.

    In farmers' market news, the outdoor season starts up in two weeks, on May 4th! Farmers have already been bringing spinach, Swiss chard, and arugula to the markets in past weeks. Potted basil from Wildstone Farm showed up last week, as did candy-colored French radishes from Mighty Food Farm. I love to see more and more variety appearing every week. 

    And in more personal news, my expanding belly will soon bring about a sizeable transition to my home and business. We are working hard to cull our own belongings as new things arrive every day for the little one. It's an exciting time for sure, but slightly anxiety-ridden to imagine what life will look like from the other side. But that's the nature of change—you never know exactly what will happen until it does.



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