Sitting in a cafe by myself, working away at my laptop, is exactly what I’ve been daydreaming about for months. But now that I’m here, focus escapes me—or at least focus on what I’m supposed to be doing. I can’t stop opening my phone. `
Life
Break Over & Big Changes
Happy (almost) summer! You may have noticed I haven’t updated WhipSmart Kitchen in a while. If that bums you out, first of all I really am sorry and it has not been out of disinterest. Second, thank you for your support and I’m glad you enjoy what I do here. Now to do some ‘splainin. Now, the reason I’ve been away is because we’ve got some big things poppin’ around here…
It’s Still A New Year… Get A Fresh Start!
How crazy is it that spring is already here? It’s pretty cool outside here, but feelings of newness and invigoration are undeniable for me. Flowers are blooming… okay, they mostly bloomed in the 75º February weather and froze over in March. Regardless, spring is about new beginnings and new life…
Introduction, Promises and Fear: Why You Should Go for it in the Kitchen this Year
This is actually my second food-related place of residence on the internet. You may have seen my first blog, “Recipe Repository” on Tumblr. To be honest, that blog was just a placeholder to post some recipes and musings while I built this. It’s taken a little longer than I had hoped, but I’m super excited it’s finally up and running!
Wedding Cake Revisited: How to Eat A Year-Old Cake
The perfect anniversary dessert. Dry on the outside, gooey on the inside.
Tastes mostly like the ice you used to scrape off the sides of the pizza bagel freezer at the grocery store when you were little (you know you did!), yet smells reminiscent of broccoli and marinara sauce. Cuts like bread pudding and has a mysterious stream of water leaking out of the bottom.
Romantic, right?
Is that how you picture year-old frozen wedding cake? We need to talk. It doesn’t have to be that way.
