I just finished reading Garlic and Sapphires, Ruth Reichl‘s account of being the NYT food critic (yeah, it’s been out forever but I’m late to a lot of stuff). I loved how she included recipes instead of photos, so you can make the food she’s talking about. There’s a point in the memoir where sheContinue reading “Making Vanilla Cake”
The cupcakes are attended by beautiful, thin young women wearing black, as though they are ready to put Chanel makeup on you instead of selling you a cupcake. Each cake is nestled in a wooden holder inside the counter; the store is kept cool and closed off, the counter seems to be open to the back.