For the first time in my life I’ve kept a journal. I have repeatedly tried and with great excitement I would carefully select a fabric bound notebook with hundreds of blank pages and infinite possibilities. I dreamed of the words that would fill those pages with images of an older me reflecting on the memories and my poignant words that would turn those memories into lessons that shape who I am today. I would painstakingly choose a pen with a black point – not too thick, not too thin – and begin to fill the pages. Closing the book with a sigh eagerly anticipating what the next entry would hold. Returning to the journal I re-read the entry and push aside the book with embarrassment as to what I wrote. This is why I have stacks of journals with hundreds of empty pages and a few torn pages marking where the single entry once lived.

This blog has become my first journal to extend beyond the first page. Truth be told I have done the equivalent of ripping out some of the pages but many have remained despite my deep desire to not ever have to look at my images from the first four or five years.

I imagine you readers don’t view these pages as journal entries as they often don’t go beyond our dinner the night before but I look through them and each entry, each meal, each photo marks a place in time that I can now draw from because I recorded it here. Little pudgey fingers that enter the frame as I’m trying to photograph cookies and eager eyes peering over my set, words that hint at our days and the reality of what life looks like in those moments. There is a part of me that feels selfish for including all of that. The words that are found in many how-to writing books instruct to think of the audience but the truth is many times I’m thinking of myself.

I’m imaging myself scrolling through these pages after years have passed recalling every sense that the images provoke and laughing over the stories scattered throughout the pages. Remembering the times that were hard, appreciating the good and trying so hard to refrain from deleting the entries that no longer meet my standards.

In no way do I dare discredit your part in all of this, dear reader, but when I think of my audience many times it’s my family and me, much older.

During the days leading up to Christmas my husband and I looked through images from the Christmas a year before. And while it seems it was only yesterday the images tell a different story. My baby girl was actually that – a baby. One that lays content on the ground and where her smiles are still so new to us. The boys were both a bit more round containing the last little bits of baby pudge and now they are boys; tall and slender, strong and tender.

The years pass more quickly than I ever thought possible and yet in their pages are hundreds of memories and the evidence that much changes in a year.

So forgive me while I have a moment and read through my journal over the past year. It’s been a great one, hasn’t it?

2011 exceeded my wildest expectations. We started the year off with lofty and well thought out goals. Many achieved, some were tried only to find that a better option was prepared for us, and some I’m still working through.

In the midst of it all we ate well.

There were quick meals and lingering date nights.

Quick Garlicky Noodles

Dating My Husband: Peanut Butter Pie

There were birthdays and cakes. Lots of cake.

Gradient Cake. For her 1st.

Poppy seed cake with mascarpone and strawberries

Lego/Pirate party

And oh the sandwiches.

Ham, gruyere, and arugula

Pork meatball Banh Mi

And then there were opportunities that I never dreamed would become a reality.

I’m on TV, whee!

Shot for BonAppetit.com

I was reintroduced to film.

Of course there was chocolate. There’s always chocolate.

Butterfingers

Cadbury Eggs at home

Chocolate Chip Toffee Bars

And a few incredible trips.

A coffee tour of Portland

Morocco

Thanks for reliving these moments with me. Such a blessed year. So much to be thankful for, so much to learn from and make me stronger.

If at the end of the year you can say you’ve laughed, cried, and became a bit wiser than I consider it a successful one. And if there was chocolate, there must always be chocolate.

Happy Goodbyes to 2011. Hello 2012.

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As one of the bench markers testing this relationships longevity, I asked Gabe if he liked The Simpsons shortly after we started “hanging out”. He seemed indifferent. – this was, at the time, a big deal for me as it was nearly an institution in our family. Sundays were not just “Nacho Night” they were “eat-nachos-in-front-of-the-tv-while-watching-The Simpons-night”. To not like The Simpsons was, in a sense, to not like a part of me. Luckily, I’ve changed.

He also didn’t like coffee. Luckily, he’s changed.

This is what happens when you marry young. You know one another before you really know yourself. People warn you to live your life first, to discover who you are before the marriage seed is planted in your mind, and for some, that is probably a wise decision, but we were a different story. We met, hung out for a couple years, I moved to Italy for 6 months, and then I realized I would be crazy not to spend the rest of my life with this guy. This “Mexican with a beard”, (which is how I first described him to my parents when telling them of my crush) who wore two button-up shirts at one time, carved his beard into the most creative forms imaginable, played the bass (hot), and loved me in a way that I never thought possible.

I was 21 when I told Gabe I would spend the rest of my life with him. He was 22. It never felt like a fairy tale, I couldn’t and wouldn’t tell you that Gabe was the only one for me but what I could tell you was that I loved him enough to choose to make this commitment and I vowed to make that choice everyday for the rest of my life. As life has carried us through different seasons of joy and sadness, as life has a way of doing, it becomes more and more clear to me that Gabe is indeed the one for me.

And now he drinks coffee. He also slurps coffee producing an even spray across the tongue in order to best taste his brew. This is not how he always drinks coffee, thank goodness, instead this sort of seemingly rude behavior is reserved for cuppings – a session in which one tastes multiple coffees and then rates and discusses them at great length, marking their sweet, sour, and bitter notes on a scientific wheel while jotting down scribbles such as “shoe leather, fermented blueberries, and tobacco”. He liked that particular cup. I did not.

When we were first married I was just beginning to fall in love with food. He patiently waited as I labored over cake batter tweaking and tasting, baking and re-baking, all the while he just wanted cake. Seven years later I still love food and I still love him even though it takes him a solid twenty minutes to produce one cup of coffee in the morning – you know what? I love him BECAUSE it takes him twenty minutes to skillfully brew his morning cup.

Gabe has grown to appreciate all that goes into a single cup of coffee. He has traveled to Guatemala and met coffee growers. He returned with stunning images and the excitement of a young boy explaining to me the process of turning the red coffee cherry into a green bean ready to roast. And now I watch this man that I’ve known for nearly 11 years as he slurps, spits, and scribbles down notes in his journal that is in existence solely for the purpose of recording coffee flavors and I can’t help but fall in love with him more.

Never would I have imagined that my husband would be schooling me in the subject of coffee nor did he know what he was getting himself into but we made that commitment to love and support one another wherever that takes us. If I can love him in-spite of his undying devotion to nacho-cheese sauce that squirts out of a pump found at sporting events or gas stations then I’m pretty sure I can love him through anything.

This cupping took place at Onyx Coffee which is located in Bellingham, WA. If you are ever in that area you must stop by. Their passion for coffee education is unmatched in the area. They are coffee purists encouraging you to leave the cream and sugar in order to taste the coffee the way the growers and the bean intended it to taste. Stop in for a coffee flight or just to hear Edwin and his crew speak about coffee with such passion and authority.

Previously on Film Friday

1, 2

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Today I saw my first roll of film from this camera. My expectations were low as the camera tech warned us that the lens was not functioning beyond f1.4. This, was told to us after I shot an entire roll.

We anticipated each frame to be drastically over-exposed. As you can see here, that is not the case. Maybe they had some magic machine that managed to save my film. Whatever the case, I’m happy.

Gabe is to blame for my rekindling love of film. Last year he picked up his Pentax and shot a few rolls. The images that came from that camera remain to be my favorite pictures of our kids –  as you can imagine we have a few (hundred thousand) pictures of those three so that is saying quite a lot. Digital photography, in my opinion, has yet to capture the depth of color that is visible in film.

Wednesday we talked endive. I shot identical shots, one digital and one film. Compare.

digital

film (scan, processing done by Panda Lab in Seattle. Besides some very minor cropping, I did no retouching)

Now granted I need to work on the manual focus of my new camera but don’t you see the difference?

While I’m not planning on making the jump to film I do really love to have the option. Digital and film both have pros and cons and I get giddy shooting with either.

So I thought it might be fun to regularly share a few film shots with you. If you’ve been around here for awhile you may have noticed that I’m not so good at keeping up with blog series’ that I start. So while I’d love to assure you there will be a film photo every Friday I wouldn’t hold your breath. Especially since said camera is now in the shop for 3-5 days while she gets a full inspection. And also, said film camera requires film and processing that requires cash.

Regardless, I hope you enjoy them and most likely, there will be more – I just don’t know when.

Happy Weekend!

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There are some questions that I get repeatedly. In which case I figure there is probably more than a couple of you wondering the same thing. So why not answer a few of those questions right here for all to see?

Everything I know about food, parenting and life in general I’ve learned from someone else. One who has been there before me, paved the path, made mistakes, and has learned from said mistakes. The people who have taught me mean more to me than I could ever possibly express. Their vulnerability and willingness to share their talent and secrets with me is a gift I don’t take lightly. I still have much to learn (much) but there is little that makes me happier than being able to inspire others with the gifts God has blessed me with and share the lessons I’ve learned along the way.

So if you have questions please don’t hesitate to ask. I can’t promise I’ll get to them all but I will sure try.

Here’s the first question I’m going to tackle:

“I am interested in becoming a baker and/or chocolatier,
however the only school in my town that offers a Culinary degree has a
schedule from 9 to 4 Monday thru Friday. I’m unfortunately not in the position
yet to quit my current job, so in the meantime I’m hoping to train myself as
much as possible at home and take any community classes I can. Do you have any
books you recommend that will help me learn the science and proper techniques
behind baking and chocolate making? Thank you!”

Good for you. I did the very thing. Studied like crazy at home while working at bakeries and restaurants. My first night working at Spago I quickly realized (or it was sternly pointed out to me) I couldn’t quenelle if it saved my life. At 2 am I stopped by Ralph’s and picked up a gallon of ice cream. I didn’t go to bed until my quenelle’s were perfectly formed scoop after scoop after scoop.

Baking Illustrated is a wonderful book. Brought to you by the people of Cooks Illustrated. In it there are very basic baking recipes from scones to cookies, cakes to crumbles. By their very nature they’ve exhaustively tested each recipe and explain their choices in offering up the recipe they liked the best. Through simply reading through the book you will get a better understanding of common ingredients and how they interact with one another.

I often tell my students in my classes that you have to be prepared to make mistakes. I do it all the time! It’s what you do with those mistakes that makes you a great baker. Understanding your ingredients is crucial. YOU control the ingredients – don’t let them control you.

So to that end I also recommend Understanding Baking, How Baking Works and Baker’s Manual (5th Edition). All of these are great resources in getting a better idea of the chemistry involved in baking. Baking is a science – that’s exciting, not scary. Sticking to a basic ratio (Ratio: The Simple Codes Behind the Craft of Everyday Cooking – a must!) you’ll have great success and can insert much creativity from there. But you must first know how it all works.

You can also buy the textbooks that are used in Culinary school.

Baking and Pastry: Mastering the Art and Craft

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

These are exhaustive books that cover all basic baking recipes. They are great foundational books to understand the classic pastries and the basic ratios of the recipes. Having a solid foundation of classic baking will allow you to be more creative and give your pastries a unique twist.

To whet your creativity, look to the pros. They’ve studied pastry for years and offer an unending source of inspiration and encouragement. Some of my favorites – Elizabeth Falkner’s Demolition Desserts: Recipes from Citizen Cake So creative and fun.

And of course both books by Sherry Yard are fantastic and I’m not just saying that because I worked with her and helped on the second book. I can attest to her recipes and she offers solid practical tips and advice.The Secrets of Baking: Simple Techniques for Sophisticated Desserts

Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever

Alice Medrich’s recipes are flawless. Classic, simple and most often the best sweets I’ve had.

Bittersweet: Recipes and Tales from a Life in Chocolate

She has so many great books. This one is one of my favorites. Of course I adore chocolate.

Speaking of chocolate – that’s really how my passion for pastry began. I started a handmade chocolate business. I had a bit of training while working at The Essential Baking Co. in Seattle but really most of what I learned I read in forums online. Specifically egullet.com. There are thousands of members and many of them are so generous with their time and talent. They put together pictorial tutorials that make learning how to use cocoa butter transfer sheets a breeze – for example.

My last bit of advice is to do just what you are doing. Ask questions. I’m honored when people ask questions of me. I think I can speak for many in this industry when I say our passion for food pours freely and the more people that we can get excited about cooking and baking the better.

This work is hard and it must be fueled with an immense passion because you will get burned – physically and emotionally. You will be exhausted in every sense of the word. You will forget why you ever fell in love with sugar in the first place but as with all things in life don’t forget to step back to gain perspective. Sometimes you’ll need to put down the whisk and go find the very source of inspiration that started this whole crazy process. When periods of doubt hit and I’m debilitated by my exhaustion I am inspired by others – their books, their food and their passion. I’m refueled and can return once again to the kitchen with more energy and creativity. For that I am so grateful for this generous community. Glean from it, grow from it and when you are able give back to it.

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Our taste buds determine the route and this time they were screaming for coffee.

Portland has become a mecca for good tastes and lucky for us it is only a few hours away by car. Timed perfectly those three hours could be a pleasant, stop-less drive, giving Gabe and I plenty of time to talk and plan out our tasting strategy. If we miss our perfect drive-time window we bring ear plugs to mute the three passengers sitting directly behind us.

This weekend was a complete success – the drive was nearly silent thanks to naps and iPhones and the coffee did not disappoint.

We visited three coffee shops – Heart, Barista and Coava. There are so many more to try but there really is a limit to how much coffee one can drink in a day.

Our strategy was this. Across the board we ordered a macchiato. That drink, consisting of a single shot of espresso topped with a smidge of milk and a dusting of perfectly frothed foam, was the constant in our tasting. We would then get a drink that sets that particular shop apart from any other. For example if they were famous for Ethiopian Harar Longberry that was brewed with Unicorn tears (happy tears of course) then that is what we would get.

Before we get started I must apologize for that lack of detailed tasting notes. Between trying to take photos and wrangling three kidlets who had their fair share of hot chocolate as they trekked with their coffee-loving parents from place to place – I didn’t take great notes. My purpose here is to introduce you to three of the many great coffee shops that are brewing all over Portland. All of these places produce exceptional cups of freshly roasted and expertly brewed cups. The passion that is poured into each shot is savored – they take their job seriously. I find that incredibly inspiring.

So let’s get to it. We’ll start with Heart as that is where we started. Makes sense.

The kidlets enjoyed a weekend full of hot chocolate and baked goods. They are becoming quite the connoisseurs. I’m quite proud.

See the heart? Not the best I’ve seen but “A” for effort. She knew it wasn’t her best heart as she was quite disappointed.  I love that they take latte art so seriously.

This Mr. Barista was kind enough to give my brother-in-law and I a lesson on how to brew a cup of siphon. Yes, we do have that brew system at home and no, I don’t think the neighbors think it’s a coffee brewing system when they see it in our window.

Heart is one of the few shops that brew siphon (or vacuum) coffee. I’ll let Wikipedia explain because it’s a little beyond me. “A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee which is clean, crisp, rich and smooth compared to other brewing methods.”

I do know that it is very pleasant to drink. Very smooth with minimal residual grit or grounds that are present in a French Press brew. Nothing against French Press – it’s just different.

Someday we’ll graduate from the popcorn popper to this bad boy.

He’s so handsome.

I love that he loves coffee.

At Heart we drank -

Doppio Macchiato - Stereo Blend

Siphon – Colombia Which is described on their blog – “Flavors of pomegranate fruit, hard candy sweetness, and winey, with a clean green apple like acidity.”

I’ll tell you about Barista and Coava soon. I took far too many photos for one post.

Heart Coffee Roasters

2211 E Burnside

Portland, OR 97214

Phone: 503-206-6602

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I had plans to bring you chocolate today. It is Valentine’s day after all. I have plenty of ideas as to what I was going to make you but when it comes right down to it I would rather someone else make it for me today.

Of course you all know how much I love being in the kitchen, baking and cooking for friends and family, but even the cook likes to be served every now and again. Fortunately I am surrounded by much talent in the kitchen and do get to eat others’ food on a regular basis so really I have no excuse for this pathetic little pity party but alas here I am.  Would you believe that I don’t have people lined up at the door wanting to bake something for me? The nerve.

So today there are a few people out in Internet land who I would like to ask to come and bake for me. In return you will get a happy me, lots of sweet snuggles from the cutest little Valentine I’ve ever seen and you’ll probably get tackled by some crazy little wrestlers. Sounds fair right?!

Jen. Please come make this Pistachio Creme Brulee for me. Thanks.

The “I can’t believe I made that cake” from Huda is amazing. I’d love a slice of it’s deep dark chocolate cake with ruby red raspberries and perfect chocolate curls.

A cup of chocolate mousse and whipped cream?! Now THAT sounds like V-day to me. From Tara at It Smells Like Home.

Gaby, I’d be happy to take a cookie (or two) off of your hands. Really.

While I’m chocolate-less today. Let’s not forget some of the chocolate we have shared together.

Drinking chocolate. Remember? Or there’s this version. Either way, prepare yourself for a perfectly dark, nearly spoonable (?) drink. Add a touch of Cayenne to turn up the heat.

You know, I just had a brilliant idea (actually I had this idea awhile ago but I just reminded myself – thank you blog). I don’t need to bake in order to enjoy an abundance of chocolate. Chocolate tasting!

While eating chocolate is extremely important (not just on Valentine’s day) my greatest hope for you on this day is that you feel and give love.

Happy Valentine’s Day friends!

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See that little photo of the blond with the glasses? That’s me.

I was asked by Glamour how I stay fit while being surrounded by food all the time. Hahaha. I told them that I walk to the bakery rather instead of driving

I have been asked this before and I often don’t know what to say. You see, I just make little choices. It’s the little things like choosing the stairs rather than the elevator, eliminating a bit of sugar from some recipes (I also don’t like things very sweet so it works both ways) and yes, I do in fact do some squats while cooking, holding my baby and blow drying me hair. It’s true, I do. But you will have to take my word for it as there will never be any photographic evidence. Hear me, dear husband. NEVER.

I don’t have much time for the gym and extended work outs so I try and fit in little bursts of exercise. I keep a set of five pound weights handy and if the kids are content for a few minutes I might just squeeze in a little bit of a workout. I think it is also important for my children to see the importance of moving, exercising and trying to stay healthy.

I have to continually keep myself in check and maintain a healthy balance as I have, in the past, gone too far into the world of diet and exercise. There was a period in my life where I really struggled with eating and trying to attain the “perfect” body. I became too thin and yet I still managed to find areas of my body that needed improving. See, that’s the point. There is no perfect. Don’t bother trying. What there is is acceptance that will eventually turn into confidence. Once I freed myself with the all the self-consuming thoughts I had more energy to love others and be loved in return. Much, much better.

You must get to the point where you feel healthy, happy and confident about the body you have been given. Life is too short to fret over it. There are too many incredible tastes to savor and much more important issues to put your energy toward.

Moderation is key, making small choices that add up to big ones and a few squats and leg lifts now and again never hurt – unless you pull a muscle, that hurts. But I think you get the point.

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First let me introduce you to one of my favorite Summer treats. Coffee Granita. You’ll find the recipe on Artazza.com (in fact you can find several of my recipes there and some incredible dishes too). It’s light, refreshing, doesn’t require an oven and so easy you can make your kids make it for you.

Secondly, I came up with 15 quick and easy breakfast ideas that are quite delicious and perfect for those frantic mornings where you find yourself eating in the car. You’ll find those at Parenting.com.

I never meant to let my last post linger for so long but as it turns out I’ve been quite busy and also incredibly tired. I can only imagine (and vaguely remember) the tired I’ll feel in a couple (or 4) weeks with a new born in the house. But for now I feel as if my body is preparing me for sleepless nights. I’m also just savoring these last few weeks. Holding on to my limited time of just having two kids to tend to, enjoying her every move from inside my belly and imagining what she will look like on the day that we finally get to meet our daughter.

I’m staying cool by hogging the kiddie pool and drinking plenty of icy non-alcoholic beverages. I have many fun things to share with you all but for now do me a huge favor and check out those links.

You are all too kind.

Which reminds me, I’ve been meaning to thank you. Your comments and emails mean the world to me although you’d probably never know it by my lack of responding. But please don’t stop. I read each. and. every. single. one. and they all bring a smile to my face (except the mean ones – those make me cry) and fill me with great joy. You all are such a motivation for me to continue to come to this place to share, teach, chat and learn. I’m so grateful for it and for all of you. So please keep it up and I hope that when more energy strikes me (in about 5-10 years) I will be able to respond to all. So thank you, thank you.

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It’s happened a few times in my blogging career where I seem to just slip off into an unknown void. Without an explanation my words, pictures and food cease to exist in cyberspace. And I hate coming back here apologizing to you kind people for my absence because you are so dear and so patient – but this time I think not only will you forgive me but many of you will know exactly why I’ve taken such a long hiatus from delicious food.

I didn’t plan on saying this now but I just can’t stop thinking about you all. Your kind comments and emails keep coming in and many of you have asked if I’m okay and if I’m ever coming back. Thank you for your continued support and presence in my Internet home – even though I don’t respond to all the comments and emails I read them all and each one warms my heart and makes me long to return to this place.

Okay – I’ve procrastinated long enough. Not that I don’t want to tell you – I’m just nervous and don’t even know how to put it into to words because frankly, I still can’t believe it – here it is….

We’re having a baby!

This will be number three and can I just tell you that I’m more nervous for this one than either of the other two little male punks that made their triumphant entry nearly 2 and 4 years ago.

We’ll have months to discuss my nerves and you can guarantee I’ll be seeking advice – especially from those of you who have three or more children.

But for now I’m just counting down the days until I’m out of the first trimester – not too much longer.

I will spare you the details of my daily afflictions but let’s just say that food and I are not friends. I eat because I have to and when I do it’s food that would have repulsed me before. Saltines, pickles and mustard – that was lunch last week. Buttered toast, Gatorade and noodles with butter and Parmesan have become regulars.

I dread when my husband makes coffee in the morning and I’ve asked him to refrain from mentioning any food items unless deemed acceptable by me. Last week in the grocery store he happened to mention white truffle oil and I nearly lost it in aisle 9. He’s still getting used to this rule as just a couple of months ago it was I that would be shunned from bringing up food – especially after we just had a rather large meal.

I can’t tell you how strange it is to go from being so incredibly in love with and passionate about food to wishing that it didn’t exist because just the thought, smell and look of it often sends me rushing to the restroom.

This has been the most intense “morning” sickness (they really should call it “all-day sickness”) I’ve experienced. I know it will blow over soon and at the end of it all – in September to be exact – I will be holding a precious baby. Having two examples of just how fast they do grow I don’t plan on this child ever being out of my arms.

So there you have it. I have no recipes to share because I haven’t been cooking – I will say though that Saltines, sharp cheddar, pickles and mustard make a tasty little cracker sandwich.

I anticipate just a couple more weeks of this sickness and really it should be letting up as each day passes – at least that’s what I’m hoping for.

I will be back, you can count on that. I have some incredible recipes to share – as soon as they sound good I’ll start making them.

Thanks again for being here, for cheering me on and appreciating great food.

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I’m waiting.

The recipe that I have to offer you tonight is still in the oven.  I thought maybe we could wait together.

Sooooo…. what’s new?

How have you been since the last time we talked?

Was it really just yesterday?

Have you seen these dishes?

And what about this corn? I know, right?!  FROZEN corn with mint of all things? This time of year? Seems odd but so alluring. Luisa’s insistence has convinced me that I need to make this. So I will be, on Thursday, for a very special someone’s birthday feast.

Oh my goodness. This tart. Nearly everyday I ask Tara if we can be best friends. She’s probably scared of me but I’m serious. I want to eat EVERYTHING that comes from her kitchen.

Hey! Here I sit just chatting away when I’ve neglected to tell you some thrilling news! A beautiful shiny chrome 6 quart KitchenAid arrived at my doorstep today.

You see tragically I’ve been without a mixer for nearly 8 months now. *gasp* In the midst of our move I leant my machine and it broke in the hands of the borrower. I couldn’t have been happier. For I was once the owner of a 5 quart machine and because of the “accident” I upgraded.

To make the machine feel right at home I’ve put her to good use on her first day here. Together we made Gingerbread dough (in case you were wondering, 12 cups of flour EASILY fits in the 6 quart),  marshmallows and meringue.

Which brings me back to what I came here to talk to you about. Meringue.

Sadly it appears as if I am just going to be a tease and tell you that they will have to wait for tomorrow.

It is currently 11:26 pm and even with the two shots of espresso I just consumed – I am fading fast – and the meringues are far from being ready to make their debut. In fact they’re as soft as the pillow that is currently calling my name.

Instead I’ll let Baron’s excitement for this project speak for itself.

“I want this one.”

“Eeeeee!!!”

“Yeah! This one right here.”

“Wait?! What do you mean they won’t be ready for hours?! Hrumpf.”

I feel you sweet boy. We’re all waiting patiently.

Thanks for waiting with me. Come back tomorrow – we’re making mushrooms!

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