Eat: New Orleans / Cochon

When I go on vacation, I like to eat. I mean, yes, there are other things to do, sightseeing etc etc, but I think an important (maybe the MOST important) part of a trip is tasting the food.

When I went to Portland, I ATE LIKE CRAZY. No, REALLY, it was ridic how much I ate. I shared with you two parts, the best of FOOD & DESSERT. 

This time around, I didn't FORCE my travel partners to eat the way I usually would, but we still ate some AMAZING food which I am of course going to tell you all about.

My FAVE you ask, Cochon. In case you're wondering, Cochon means PIG in French. *oink oink*

I'm not sure if you know this about me, but I'm a vegetarian. Well, I guess I am technically a Pescetarian, because I LOVE ME SOME FISH. So, why did I want to go to a place called PIG?! Well, for one, one of my gals on the trip loves her some meat, so I gots to allow her to get-it-done, but REALLY it's because Anthony Bourdain visited it during his Layover New Orleans and it looked ace (and WAS). 

We actually planned on going there on a Monday. We figured because it was Monday, it would be empty and we could just stroll in, get a perfect table and a lovely evening. GOOD THING WE CALLED TO MAKE SURE. When we called on Monday around 5 to see if they needed a rez, they informed us that they were COMPLETELY BOOKED until 9pm THE NEXT NIGHT. Whoa. Tony (yes, I refer to Anthony Bourdain as TONY now)  must be right about this place. 

We took the 9pm rez and anxiously awaited.

It was worth it.

Chef Link of Cochon is known for the traditional Cajun Southern dishes he grew up with. He works with local pork, fresh seafood and ingredients. Fresh. Authentic. Perfect. Just what we wanted.

Named one of the 20 Most Important Restaurants in America - you need to go, NOW.

We got  there a little early, and it was no problemo. We actually even got a table outside (it was a fantastic evening weather wise as well!). 

We snatched up a few drinks and apps immediately. 

The grilled shrimp with cucumbers, peanuts, chiles & goat yogurt (for only $11!) was a perfect combination of flavors. Fresh and light, which was a great way to open a meal!

I think Nicole and Amy would agree with me that the Wood-Fired Oysters were the star of the show. These plump Louisiana Oysters, topped with a butter mixture which including Vietnamese Chili sauce, melted in your mouth. After slurping up the oyster, we literally drank the rest of the mixture, because we wouldn't imagine leaving anything behind in the shell. I would eat these every day the rest of my life if I could. EVERY. SINGLE. DAY.

I'm not going to lie and say I remember what was actually in this, although I did find a recipe here, which I plan on attempting, but I CAN tell you, it is one of the best things I ever put in my mouth. It was a thick stew with the most incredible catfish. This photo does not do it justice, at all (cut me some slack, it was dark and I had a few glasses of wine). My gals had some incredible things as well, but THIS was the entree winner. OMG. As I sit here, I am dreaming about it, my mouth is watering, and I contemplating buying a plane ticket to go back and get it. YUMMMMM.

ok. DESSERT. OBVS. Pineapple Upside Down cake, freakin' cornmeal cake with coconut served with lime sorbet and dulce de leche. YES, I'LL TAKE 10 PLEASE. The cake was perfectly moist. Like. Perfectly. Moist. (Did I mention I don't even like the word MOIST but I simply cannot think of another word to accurately describe this cake.) I honestly didn't even need the ice cream, but it was lovely as well.

So the summary here. GET IN MAH BELLY. I'm feeling very inspired by this meal. It was simple, yet complex. He really does stick to homestyle cajun that simply does not disappoint.

Have you ever been to NOLA and/ or eaten at Cochon? NOOOOO? I think it's time you book a trip.

ps- I was so inspired by this meal, I decided to give one of the recipes a go, and I'll be posting it this Friday, can you guess which one I gave a go?

When you're down and out...

ughhh I know, it has been a LONG time since my last post.

I could sit here and make excuses for myself. or. not.

I have had a less than great few weeks. I am not going to go into some sad story about what has been going on, everything is fine, will be fine, and we will get past it.

I had a lovely vacation with my besties in NOLA & cannot wait to tell you (and show you) all about it!

I finally decided to climb out of my funk, I gave myself a deadline, and it is time.

I surrounded myself by great people and things I love (like designing and baking of course!).

WHEN YOU'RE DOWN AND OUT, GO OUT AND GET DOWN! 

From now on, when you (or me of course) are feeling down and out I want you to remember to force yourself out of that comfy couch, take a steamy shower and go out and get downnnnnn. It will help, promise. If it doesn't help, give me a ring and I'll come help.

Put on that song that you love to dance to (c'mon I know you have one), slap on your favorite threads and your best dancing shoes. Don't like to dance (liar!), just get out and be with people you love, and remember to smile and laugh.

I'm excited for the posts this week, and I hope you are too!

xoxo- JS.

Mint Lemonade Cupcake w. Lemon Curd & Lemon Frosting

So far we did PMS 230- Chocolate Raspberry Cheesecake, and PMS 366- Tiered Pistachio and they looked and tasted AMAZINGGGG! SO WHATS LEFT? Clearly, yellow needed to be incorporated into this palette. The last and final Spring Cupcake in the Pantone series here is a MINT LEMONADE filled with LEMON CURD. Boom. PMS 100. Nailed it.

I had never made Lemon curd before (ok, I'll be honest, I had never EATEN lemon curd before) so I gave it a shot and I am so happy I did. The mint and the lemon curd go perfectly together. The frosting is super light and creamy, and compliments the flavors and textures like WHOA.

CLICK HERE FOR THE FREE DOWNLOADABLE RECIPE CARD.

Yields 12 Cupcakes in standard liners

FOR THE BATTER/

1¼ cups all-purpose flour

¾  cup sugar

½  tsp. baking soda

½  tsp. salt

1 stick butter

½ cup milk

1 egg

½ tsp. white vinegar

½  tsp. vanilla extract

zest of one lemon plus some juice

1 medium bushel of mint

1 / To make the mint-infused butter, heat 1 stick butter, milk and mint over a double boiler. Once butter is melted, turn heat down and let sit for 15 minutes.  

Turn heat off and let sit another 15 minutes.  Press through a sieve to remove mint leaves and let cool to room temperature

2 / Preheat oven to 325˚F. Line a cupcake pan with 12 cupcake liners and set aside.

3 / In a medium bowl, combine flour, sugar, baking soda and salt.

4 / In a separate bowl, whisk together milk, egg, vinegar, vanilla extract and lemon zest.

5 / Add the wet ingredients to the dry ingredients. Whisk on medium speed until just combined.

6 / Lightly squeeze the lemon (that was zested) to add a bit of the fresh lemon juice, to taste.

7 / Spoon the mixture into liners filling  ⅔ the way.

 Bake for 18-22 minutes or until toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely before assembling.

FOR THE LEMON CURD /

6 large egg yolks

Zest of 1 lemon

½ cup lemon juice

12 tbsp. sugar

8 tbsp. unsalted butter, cold, cut into pieces

1 / Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.

2 / Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

3 / Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

4 / Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

FOR THE FROSTING /

8 oz. package cream cheese, softened

½ stick butter, softened

3 cups confectioners sugar

1 tsp. vanilla extract

juice of one lemon

1 / Using a mixer, blend the butter and cream cheese together until well combined.

2 / Gradually add in the confectioners’ sugar until fully incorporated.

3 /  Finally mix in vanilla and lemon juice.

ASSEMBLY /

Lemon Curd

Cooled Cupcakes

Frosting

Candy Lemon Wedges

Paper Straws

Cupcake corer (or knife)

Piping bags (for curd and frosting) and tip of your choice!

1 / Using a cupcake corer or knife, core the center of the cooled cupcakes out.

2 / Fill a piping bag with the cooled lemon curd.

3 / Fill the cored cupcake with the lemon curd.

4 /  Pipe the frosting on the top of the cupcake with your favorite tip!

5 / (Optional) Garnish with lemon candies and adorable paper straws!

I LOVE HOW THESE CAME OUT. THEY ARE JUST FREAKIN' ADORABLE. 

The color and decor of these is so spring and fresh and wonderful and beautiful and and anddddd..... I AM OBSESSED. I really thought that I needed to incorporate a "drink" cupcake into the spring cupcake mix, and what says spring like LEMONADE. 

So what do you think of the whole collection? Are there any other spring cupcakes you would have mixed in here?

DIY / Simple, Cheap, Reusable Silk Screen!

Admit it, we all love tote bags. How many do you have? I have about a bajillion, and I am ok with that! I have been wanting to learn to silk screen for a while now, and i actually do have an actual class coming up, but what if you just wanted to whip up a quick design on a few items. Maybe make favors for something? Having a craft sale? So how do we create a repeated custom design? 

The above examples is SUPER EASY and I know you could just use stamps, but we are keeping it simple here just so you can see the process. This will work with a more complicated design or your choice! When you are done with your screen, you will be able to wash it with just water and save for your next run. How. Freakin. Ace. Is. That.

SUPPLIES / Fabric Paint, Paint Brush, Scissors, Marker, Outdoor Mod Podge, Stockings (I used super cheapo ones), Embroidery Hoop (8 inch pictured), and a Canvas Tote (I scored these babies for $1 each!) or really any fabric you want - a shirt? pillow case? ANYTHING!

1 / Cut your stocking into a square and stretch over your embroidery ring. 

2 / Draw your design directly onto the stretched stocking. If the direction your design is matters, lay the flat, stocking side of the ring down, that is how you will have to lay it to apply the design your bag!

3 / With your paint brush, apply the Mod Podge to the space around your design. Apply it in a thick coat so you don't see any of the spaces in the stocking. Allow to dry completely! (I left it over night just to be safe, because this ish is super sticky!)

4 / When the screen is completely dry, lay the stocking side down onto your fabric.

5 / Apply the fabric paint to the design.

6 / Carefully peel back the screen. It ain't going to be perfect, but its perrrrrrrty good.

7 / Run the screen under water and it comes clean for reuse whenever you want.

Its super easy to make as many bags as you want out of this because it washes super clean so easily!

I AM SO EXCITED TO TRY A MORE COMPLICATED DESIGN USING THIS METHOD!  So easy, so cheap, and so perfect! What do you think we should screen next?!

New Orleans here I come!

I am in New Orleans and loving ever second of it. The Food. The music. The people. ALL OF IT. These simple poster designs are amazing and needed to be shared.  I cannot wait to tell you all about everything we do and see and eat!

Tiered Spring Pistachio Cupcake w. Pistachio Frosting

Numero Dos in our Spring Cupcakes inspired by Pantone colors! Nothing says spring like green. These April showers bring May flowers for sure. The trees are blooming. The lawns are growing. Flowers EVERYWHERE. It's a lovely time here in NYC. 

For this collection of cupcakes, I didn't just want to push myself in the flavor department, I wanted to see what I could do to blow my clients mind with decore as well, and I think I nailed it. For the Raspberry Chocolate Cheesecake cupcake from last week, we experimented with piping CHEESECAKE as roses, but I was in NY Cake and saw some amazing gum paste flowers THAT I JUST NEEDED TO HAVE. 

PMS 366, I adore you. These tiered cupcakes really kicked my butt, but they came out incredible. The recipe is SUPER easy, but applying all the edible pearls and flowers was really intricate and tried my last nerve! I added almond extract to elevate the nutty flavor, and I think it was a perfect choice!

These darlings did cave a bit, but don't fear, they are still amazing and you can just cover it with frosting!

CLICK HERE FOR THE FREE DOWNLOADABLE RECIPE CARD.

Yields 12 Cupcakes in standard liners or 6 tiered cupcakes (plus 2 standard and a few babies)

I mean, c'mon, have you ever seen such beauty in something EDIBLE!?

FOR THE BATTER /

½ cup pistachios

¾ cup sugar

2 tsp baking powder

½ cup butter plus 2 tbsp.

1 cup flour

⅓ cup milk

1 / Heat oven to 300˚F and line a standard cupcake pan with liners*.

2 / Put pistachios into a food processor with ½ cup sugar. Pulse until very finely chopped.

3 / In a large bowl beat the, remaining sugar, butter, eggs, flour and milk with an electric mixer until smooth.

4 / Divide the batter between cavities and bake on 22-25 minutes or until a skewer poked in comes out clean. Cool on a wire rack.

FOR THE FROSTING / 

1 ½ cups unsalted butter, at room temperature

1 cup confectioners’ sugar

⅓ cup finely ground pistachios

1 tsp. salt

1 tsp. almond extract

1 / Beat the room temperature butter and confectioners’ sugar in the bowl on medium-high speed for 2-3 minutes, or until fluffy and pale yellow.

2 /  Add the ground pistachios, salt and almond extract and beat for an additional 2-3 minutes. If you would like to color the frosting the way I did, add tiny drops of green food coloring while beating until you reach the desired shade!

ASSEMBLY /

1 / Allow cupcakes to cool completely and pipe the prepared forsting on teh cupcake with your favorite tip!*

* If you would like to create tiered cupcakes like I did, you will need cupcake pan sizes. I used standard and 2 smaller sizes. This recipe yielded about 6 tiered cupcakes, and an extra 3 standard cupcakes. (Of course plus a few more super-minis that I nibbled on!)To tier the cupcakes, I smear the frosting on every size cupcake. Then stack the mid-sized one on top. I did not remove the liner, but you can. Then (obviously) add the smallest cupcake to the top. I actually didn’t have liners for the teenie-tiny cupcakes, so they don’t have liners on them.

THESE FLOWERS! THESE. FLOWERSSSSSS! OMGEEEE are they not INCREDIBLE?! Yes, they were a bit more pricy then the typical decore we use on this blog, but it was for an important event and I wanted to WOW the PANTS OFF the crowd (mission accomplished!)!!!

I AM OBSESSED WITH THIS LARGE ROSE. It was a perfect fit for the standard cupcakes that were left.

If you want to see how all of the beauties turned out, check out the gallery below (and by "if you want to" I mean FREAKIN 'CHECK OUT MY HARD WORK, THEY LOOK AMAZE-BALLS.

Dont forget to download your free recipe card for keeps!

Can you think of any other ideas for spring cupcakes I missed? We have one more coming next week, can you guess what I went with?

Twenty- Eight.

As I mentioned on Monday, my birthday is Thursday. I am turning the big 28. I am not one of those people that considers their birthday just another day, on no my dear readers, I am OBSESSED with it. I haven’t worked on it in about 6 years, but I am this week because of some work deadlines and that I am going to NOLA next week!

I mentioned to my friends that there better be cake (none of them bake like I do, and I ain't makin' my own damn cake!) and the two that I consider the most boss when it comes to things like that said they got it, so Im excited (better be good!).

Every year, as we all do, I think about the past year. Turn over in my head some of the best and worst decisions I have made. Try to figure out if I hit the goals I set. Was it a good year? A meh year? Was I happy most of the time?

Overall- I think yes. I was happy most of the time. I am happy at my job. I spent a lot of time with great friends. I STARTED THIS BLOG.

Although I have been pretty content, I think that there is a huge amount of room for improvement. A combination of life changes, career goals, revamping some sections of the blog and adding additional features.

Twenty-eight is going to be my year.

I am going to make a conscience decision to be a better friend, sister, and daughter. I am going unplug when I need to. I going to identify the things that add to the happiness in my life and invest in that. I will stop spending so much money on things, and instead spend it on activities that I will remember forever. I am going to provide interesting, original content for you. I will be trying to learn more about cake decorating and baking. I am going to design more for myself. I am going to make some progress in some projects that I have sitting on the back burner for far too long. I am going to try to expand my blog tribe. I am going to choose to be positive when I can, and keep my bitch face down to a minimum.

I am sure there will but a ton of other things I want to do and accomplish, but today, this is where I am starting and I am excited to share with you everything along the way.

Inspiration / Week of April 15 2013

Hey y'all! How was your weekend? Mine was swell. I had a lovely Saturday with an old friend who I haven't seen in a while, popped by to see my pop and got some birthday cash and have been having incredibly good luck on OkCupid. Go me!

I am headed to Atlanta with work tomorrow, my birthday is Thursday and I am having a little gathering on Thursday AND Friday. Boom. WAIT IT GETS BETTER. I am leaving for New Orleans with my 2 besties on Sunday! I have never been, and plan on eating like a king the whole time. Do you have any recommendations on where to go?!

I am all smiles this morning, and thought I could start this inspo post with a smile for you. That cutie-pie above is Birdie. Do you know the Blog BleubIrd? No!? Well, you should. Its by far my fave blog family, written by mama James, I adore her and her family! Check out these Conversations with Birdie, you won't regret it. You're welcome.

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I spied this branding for Gummy Industries though DesignWorkLIfe last week and fell in love. Check out more here.

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The work of Steph Baxter really has me feeling inspired. I have been wanting to play around with food and design for a while now, and she freakin' nails it.

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My power cords always look terrible. So many cords hanging around! I love this decorative power cord DIY by Natalie for DesignLoveFest. Looks so simple too!

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i AM OBSESSED WITH THIS SITE. Anonymously share you secrets. The image in the background changes on its own. They even email you a daily secret if you sign up. It's pretty ace, and the guy that started it is kind of awesome too. 

So thats what's making me smile today. What is making our skip an extra beat?

ps- this cake.

PMS 230 / Chocolate Cupcake w. Graham Cracker Crust & Raspberry Cheesecake

Sorry it has been so long since a post, but this one is totally worth the wait. Chocolate, Graham Cracker. Raspberry Cheesecake. In. A. Cupcake. Yum.O.

I was hired to created Spring inspired cupcakes, and some may say I went a little crazy. I imagined up three types, inspired by three Pantone colors, with three different types of decor. Yes, some say I’m cray, but I’m ok with that.

Although they were for spring, a chocolate cupcake was necessary for the bunch, I can’t disappoint my people! So I got to thinking, what can make it “spring”... well the icing color of course! BUT I didn’t want to just dye the icing, that is what I call cheating! So I had to think up something. Hmmm, what goes good with chocolate, well, raspberry of course! BUT let’s take it up one more notch, and make it RASPBERRY CHEESECAKE. BOOM. NAILED. IT. PMS 230 in a cupcake, here we go!

CLICK HERE FOR THE FREE DOWNLOADABLE RECIPE CARD.

Yields 12 Cupcakes in standard liners (you'll have extra cheesecake though!)

FOR THE RASPBERRY CHEESECAKE /

½ cup sugar + 2 tbsp. (for raspberries)

1 pound cream cheese, softened

½ tsp. vanilla extract

2 large eggs, lightly beaten

½ cup sour cream

Pinch of sea salt

¾ cup raspberry

LOOOOOOOOK AT THOSE BEAUTSSSSS!

1 / Preheat oven to 275˚F.

2 / Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tbsp. sugar, and set aside.

3 / Beat cream cheese with a mixer on medium speed until smooth.

4 / Add sugar, then vanilla until well combined.

5 / Add eggs, scraping down side of bowl as necessary. Add sour cream and salt. Pour batter into spring form if you have, if not, any pan (I used a 9 inch glass) will do, because it doesn’t matter if the cake stays together, you will need to ruin it anyway!

6 / Bake until sides are set but centers are wobbly, about 45 minutes. Refrigerate 4 hours or overnight.

FOR THE CRUST /

¾ cup graham cracker crumbs (about 8 full graham crackers)

2 tbsp. sugar

3 tbsp. unsalted butter, melted

1 / Stir together the graham cracker crumbs, sugar and melted butter until well combined.

2 / Press 1 tbsp. of the mixture into the bottom of each cupcake liner.

FOR THE CUPCAKE BATTER /

1 stick unsalted butter, cut into 4 pieces

2 oz. bittersweet chocolate, chopped

½ cup Dutch-processed cocoa powder

¾ cup all-purpose flour

½ tsp. baking soda

¾ tsp. baking powder

2 eggs

¾ cup granulated sugar

1 tsp. vanilla extract

½ tsp. salt

½ cup sour cream

1 / Preheat oven to 350˚F.

2 / Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3 / Whisk flour, baking soda, and baking powder in small bowl to combine.

4 / Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over.

Whisk until batter is homogeneous and thick.

5 / Divide batter evenly among the graham cracker crust cupcake liners, filling each three-quarters full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6 / Cool completely on a wire rack.

ASSEMBLY /

1 / Using a cupcake corer or knife, core the center of the cooled cupcakes out.

2 / Fill a piping bag with the cooled, set cheesecake*. If the cheesecake is thick and you think it won’t pipe properly, using an electric mixer beat it for about 2 minutes to get a better consistency.

3 / Fill the cored cupcake with the cheesecake and then pipe on the top of the cupcake with your favorite tip!

* As you see, I attempted some roses. They all came out a little different!

First I attempted this one. I dropped some food coloring along the seam as instructed. I was doing well, but I didn’t let my cheesecake set long enough, so it was a bit loose. Also, I needed to refill my bag, so I wasn’t able to add the food coloring along the seam again, because it was a mess!

This video even though it isn’t in English shows how you can do a rose also!

I wound up just circling around the cupcake, starting in the center, on many of them, and they were cute too!

So if you have a super special occasion, you should make these. I understand that the cheesecake adds a whole extra element (and a ton more dirty dishes) but take my word for it, you will put a smile on everyones face!

Don't forget to download your free recipe card for keeps!

Have you experimented with unconventional icings? I tried pumpkin pie (link) a while ago, and it was a crowd favorite, what else can we cook up?

Design Inspiration April 1 2013

Today marks the first day or April, which means it's the last month of me being 27. Yes, you heard me correctly, I am turning 28 this month (on the 18th to be exact). I'm not one to complain about growing older, but 28 seems like I am entering adulthood. Well, I know I TECHNICALLY AM an adult, but 28 really is coming for me. 

Over the past year, being 27, I have been happy. I started the blog, I have a job I love, friends I can't picture my life without, a wonderful family, and overall a good life, but nothing is perfect and there is always room for improvement. There have been several let downs over the past year, and I have identified some things that need to be changed, which I will be sharing with you over the course of the next year. 

This month I will be setting some goals, not only for the blog, but for 28. I've decided 28 is my year, and "saying it out loud" to you means I have to stick to the changes. I am establishing and developing some great new regular posts for you, which I think you will be as excited as I am about!

Today I baked some of the most challenging and beautiful cupcakes I have ever made, which I will of course be sharing with you, and I am exhausted, but feeling inspired. Here are some things that are inspiring me today.

via have & Hold Design

I am fortunate in that I DO make something pretty much everyday, but I think I need to head back to basics and create some personal projects with my hands. I think to step away from work and the blog and the computer will be good for me- and I'm not just talking the DIY and baking stuff, I mean some design work, some illustration, remind myself why I fell in love with it all to begin with. Paint? Cutout? Glue? SURE! You should also make something today.

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Speaking of back to basics, I am loving some of these simplistic logos, posters and designs I am seeing on the web. Who said we have to over design. Thoughtful design. Back to basics, that's what I'm talking about.

Made by ED

I am obsessed with this. Emma Daniels makes some RIDICULOUS custom cutouts. Now, I don't think I am gentle and meticulous enough for something like this, but the idea of it is inspiring and CRAZY.

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I went to college for illustration, which I LOVE and I am think will always be my core, so when I see something like this which is so well designed, and well illustrated and thought out ... SWOON. This piece is particularly inspiring because it's EVERYTHING and so simple and well done. This piece reminds me to think outside the box and just go for it, but also that using what you know best can really surprise even yourself.

Smitten Kitchen

... and let us not forget baking. I baked my arse off today, and it was challenging, and frustrating, and some of my best work and some not so good, but I have to remember to continue to push myself and try new things. I am also going to try to reallllly learn about baking. Yeah, I do it, and it works (most of the time) but I'd like to study it more (a class maybe?) and get the basics down a bit more so I have more to share with ya'll! Scones is on the list of something to try, so I will be turning to Smitten Kitchen for some pointers, she's freakin' ace. 

So there's what inspiring me in the start of April. April will be about getting back to basics and pushing myself. I have a few weeks until my bday, and plan on spending them setting goals, for the weeks, months and year ahead. What are some of your goals this month?