After spending so much time in the kitchen during the past few weeks (and months!), I got to thinking about the hows, whys, and inspiration for cooking and baking. My baking style, as my art and probably who I am in general, has evolved over the years. I find that art and baking closely parallel each other in approach. I don't like to start with an entirely empty slate, but rather, appreciate a starting point: a recipe, a fragment of bark or paper. From there, I start collaging textures, flavors, colors on top of each other. This may sound haphazard, but it's actually a slow and careful process. I don't just dump in the cinnamon, I think about whether the Ceylon or Vietnamese would give me the flavors that I want. Collages sit for weeks, sometimes months, waiting for the next perfect mark or scrap of paper. I admire the purists who create the perfect pure lemon meringue, or are painters of realistic still-life, yet I get distracted easily and want to create layers of interest, of flavor, of texture.
And on another note, is anyone interested in a jam/jelly swap? Basically, both sides agree to a trade, and both parties send their respective jars to anywhere in the states! What d'ya think? If you're interested, please drop me a comment!
Posted on Tue, June 29, 2010