Those Neglected Things

December can be rough. It can be busy and lonely and hectic and joyful and forgetful and cold and dark and rainy and bright and sunny and ecstatic all at the same time. Without even trying.

It’s this way for me, at least.

I got into the swing of things and was all full of holiday cheer for the most part, but it meant that some things fell by the wayside. There were posts I started to write that never went anywhere. Pictures I took for posts that will probably never even get started, and post ideas that never got pictures.

There was also the small matter of relicensing my small business, Infamous Pastries. I was *supposed* to do this before the deadline of December 31, or else have to pay an extra fee for doing it late. When I remembered that I still hadn’t done this last night just as I was falling asleep, I wept. The tears were tears of both sadness and relief. 

I’m going to be honest here when I say that I don’t think I am cut out to run a business as a self-starter. I am an incredibly hard working person, and I could run a business probably without many hitches if I’d been going down that path for a while with the same job. But I am not an entrepreneur, it turns out. 

I love what I do. I’m a pastry pro at heart. I love the chemistry, I love flavor, and I love pushing the limits of both. I do pretty good with trial and error. I work incredibly well under pressure and even though I generally dislike working with the public at large I seem to be pretty good at it when it comes to helping brides choose wedding cake flavors, etc. I’m bossy enough to get people to do what they need to do, and nice enough that they still like me later. I love to eat and to share that sweet little something with others. I love baking.

I am also an artist. I have been painting and creating art since I was very small, and I even went to art school for a brief time. Turns out, art school didn’t suit me very well (too commercial for me, ironically) so I came home and found a way to create and express that I never really connected to being creative and expressive before. Through food. I went to pastry school and I loved it. I would go back in a heartbeat.  I love the 3 dimensional aspect of a cake as sculpture, and I love to get the flavors just right, layered they way paint is layered on a canvas. 

But artists are notoriously bad self-starters and have for the most part terrible PR skills. That’s why there are so many artists who make no money doing what they love. And I guess I am doomed to fall into that category for now.

Reflecting back on 2011, it was like December on crack. It was every possible emotion and then some. I started a business and decided subconsciously to let it flounder when I found a way to express myself that matched my lifestyle better and came more naturally (blogging). I watched a baby grow into a little girl and grow even larger in my heart as a result. I fell even more in love with Joe, while still feeling like I was somehow growing apart from him because of the things going on in our lives. 

I hope I haven’t neglected too many other important things this past year that were important, because I had a lot of other things to do. Go for walks in the rain with a toddler, make pies for people I love and laugh out loud at silly things. 

I know that there is one thing for sure I didn’t and then did neglect: these marshmallows. When they were in the house we kept nibbling them before I could even give any away, and I had to hide the rest to stop us from finishing them all up. I finally gave some away, then I forgot about them because there were cookies and tarts and cakes. There are a few still hiding in the back of a cupboard somewhere. 

They are simple to make if you have the right tools and you can add pretty much any flavoring you want, so long as you don’t add too much liquid. I had a girlfriend over to make them and we made three batches, all different flavors. We had a blast, and she was glad to do it with me because “I got her through” chemistry class, or so she claims, and wasn’t sure she would have been able to do it without me. They’re easy to make, but I did give her a lot of info that she wouldn’t have learned just making them out of the book. Don’t be frightened of candy making–it’s not even as hard as just plain living.
Basic Marshmallows
Adapted from The Professional Pastry Chef, by Bo Friberg (best textbook I ever bought)
Makes one 9×12 pan, about 3/4″ thick, or spread into a high sided sheet pan for thinner mallows

You kinda need a candy thermometer for this recipe. It’s not a big deal, I promise. 

Cornstarch or powdered sugar
3 Tbsp (18g) unflavored gelatin powder
1 cup cold water, divided
1 lb granulated sugar
2 ounces light corn syrup
4 egg whites (about 1/2 cup)
optional flavorings

Prepare the pan you will put the finished marshmallows in by lining it with parchment paper and dusting lightly with either the cornstarch or the powdered sugar. 

Sprinkle the gelatin in a wide bottomed metal or glass bowl and pour 1/2 cup cold water over it. Stir it with a chopstick to make sure all the gelatin gets moistened, and set aside to soften. Once it’s all softened, put it over a pan of simmering water so that it gets warm and leave it there until you need it at the end. You need it to return to the liquid state of water, but you don’t want it to be too hot.

Place the egg whites in the bowl of your stand mixer with the whip attachment.

Combine the sugar, corn syrup and remaining 1/2 cup of water in a heavy bottomed saucepan over medium heat. This is where the thermometer comes in handy. You are going to boil the sugar to 245ºF. But wait! Once it reaches about 230ºF, you should turn the mixer on high and start your egg whites. They need to be whipped to stiff peaks. Watch closely because the sugar will get very hot very fast starting now. When it reaches 245ºF, turn off the heat and lower the mixer speed to about medium. Very slowly and in a thin, steady stream down the side of the bowl (not over the whip or the syrup will fly out!) very carefully pour the sugar syrup. Once the egg whites start to look pretty glossy and there is a lot of steam rising out of the bowl, you can pour a little faster but do not just dump it in there or it will not be pretty. (Just take my word for it.) After you’ve got all the syrup in there, and with the mixer still mixing, pour in the gelatin, making sure to scrape out all the last bits of it with a spatula. Mix it for a second and then turn the mixer back to high speed. Let it whip until it’s got a nice fluffy texture and smells amazing. 

Add a little (tsp or so) vanilla or other extract now if you want and whip for a second longer. You can also fold in crushed just about anything, like we did with candy canes in one batch and Daim candies in another. About 1/2-3/4 cup per batch should do you right.

Pour it out into the prepared pan, spread with an offset spatula or the back of a clean spoon and sift more powdered whatever you chose over the top. Let set completely before cutting out of the pan. With a knife dipped in hot water, slice cleanly around the edges of the pan. Invert it onto a cutting board or other clean surface, and cut into desired sizes. You should dip your knife and wipe it on a clean cloth each time you make a new cut, for the best results.

* I made a chai version here, and to do that I steeped 2 chai tea bags in one cup of boiling water and then let it cool before using it in the marshmallows. At the end I added about 1/2 tsp of allspice and 1 tsp of ginger. It was awesome, and they are really amazing in homemade chai lattes. Just saying. 

Traditions Made New

A couple of years ago we started having people for New Year’s Day brunch, which was I guess some sort of weird indication that we were becoming grown ups or whatever. It was the year after we bought a house, so maybe that had something to do with it. The first couple of years we spent the entire day totally hungover, but the hangover has slowly become less and less. 

This year instead of a brunch I prepared a four course dinner for a few close friends, and we just ate and drank and ate some more, and then we watched Bridesmaids. It was one of my favorite NYEs ever, and I’ve had some pretty amazing ones.

The next day was the birthday of my Aunt, so I made a cake for her and took it to a large family gathering at my Dad’s instead of the brunch. The timing was perfect to have the burden be on someone else to host a big New Year’s Day event, because of how busy we’ve been this month.



We spent the afternoon in the sun: a very welcome change for the start of the year. One that I hope will be a good sign of things to come. It’s been a dark December.

One thing this means we missed out on was the annual NYD tradition that started that first year, one we like to call “Eat the Year.” It is pretty much what it sounds like. We make an edible “20**” and then we consume it as a group. There has also almost always been some sort of skype/gchat thing happening, the most notable being a bi-coastal dance party. Over gchat. Moving on.

Original Eat the Year. We were a little egg crazy: new chickens, and someone brought duck eggs

Well this year we did “Eat the Year” over gchat with some of the original creators and it was great. We had to eat all of it ourselves, since we were the only ones here, but it was good just to see the smiles on those friends faces as we just said hi for a minute and talked about what they year might bring (building more shelves, obviously). 

Good bye, 2011. You rocked.

For me, this simple tradition is just a way for us to mark the start of the year with the people that really matter to us. We feed our bodies with the food, we feed our heads with the idea of a fresh thing, and we feed our hearts and souls with a meal made with hope and love and joy in mind when it is made. It’s nourishing all around. 


I hope the start of your year was as joyful and full of love as mine. Maybe this year you will start a new tradition, or find a way to keep up an old one that maybe needs some of the dust brushed off of it. And however you spent the time ringing in 2012, I hope it is the best year yet.