birthday

I started with my favorite cake, a génoise, and with some fresh peaches and raspberries from the farmer's market and some various creams — whipped and bavarian (pastry cream and more whipped cream) — I made myself a pretty satisfying birthday cake.

Odd Bits

I haven't been this excited about a book in a while. Yesterday I turned thirty, and today this arrived in the mail. Perfect birthday present to myself. (Now I just need to make time for some head cheese making).

Moreover, Tongue with salsa verde and potato-radish salad? Yes, please. Beef heart tartare? Swoon. Finnish blood pancakes? Tripe in Calvados? I can't wait.

Another great work of culinary writing and creation by Jennifer McLagan.