Good afternoon, friends and neighbors.
I am a cook. More specifically, I am a baker- or pastry cook, as one of my previous job titles went.
I am also, by virtue of being born in the late 80s, a member of that currently-most-accursed of demographics… a millennial.
And things are getting real out here, folks.
“… Millennial!”
Good evening, friends and neighbors.
We cooks exist outside of our natural habitat, you know.
We can breathe atmospheric air, are generally harmless unless provoked, and can even function in polite society.
Not necessarily that we LIKE it, of course… but we can.
Good morning, friends and neighbors.
Since the first time I heard it in the retrospectively-awful-yet-beloved Rankin-Bass animation of The Hobbit, this has been one of my favorite quotes in all of literature.
As Thorin, the Dwarven King, lies dying of wounds he sustained in a battle started in part by his own greed and bitterness, he speaks his last words to Bilbo Baggins are:
“Child of the Kindly West… if more of us valued your ways- food and cheer and song above hoarded gold- it would be a merrier world. Sad or merry, I must leave it now. Farewell.”
Whenever things get a bit too dark and heavy in this world, I try to remember that, and I try to do whatever I can to hold back the darkness a little longer.
I write some nice stories. I bake some pastries, and make people smile… and I thank Heaven that there are people in this world with the means and desire to do more than that.
Today is about them.
Good evening, friends and neighbors!
Since I’ve lost weight and turned on to a more healthy lifestyle, my tastes have definitively changed.
I no longer crave (and no longer look forward to baking) saccharine-sweet things like I used to, piled deep with the butter and sugar that is cornerstone to pastry as a whole.
Instead, my tastes look toward more European recipes. When I was in culinary school, the running joke was “Take a European pastry, triple the sugar and fat, and you’ve got an American recipe.”
The joke is more true than you might think. European pastries and sweets tend to be considerably less sweet than American counterparts, and focusing on natural sugars like fruit- or more complex sweetness like that of dark chocolate- for their appeal.
That said, my sweet tooth may be diminished, but it’s still strong- though not always for pastry.
For reasons I can’t always eloquently explain, where elegant pastries in a case won’t always seize me…
a bag of rainbow-colored gummi frogs will not fail.
Where: Toro Bravo,
120 NE RUSSELL STREETPORTLAND, OR, 97212(503)281-4464
Everyone’s trying to save a buck these days.
Restaurants, cooks, workers, all of us. Even bakers- ironically- are having trouble making a little dough.
Sadly, when belts get tighter, it invites fewer opportunities to loosen them. You start finding ways to bring in a little cash- and moments when you get to spend that cash are limited to special occasions.
That’s why I’ve been pretty light on the restaurant reviews as of late.
It’s also why I’m writing this one on my wife’s insistence.
It was our anniversary, after all- and she loves watching me be a food nerd.
Yep, still adorable.
