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March 16, 2018
When I moved to New York City after college, I worked at Cartier, in their flagship store on Fifth Avenue. It was a great job, although I was too young to appreciate how lucky I was to have it. Fashion was my first love and I wanted to work at a magazine. I had some promising leads, the best being an interview to be one of three assistants to Bazaar's then-editor-in-chief, Liz Tilberis.
I didn't get it, losing out to someone who spent junior year abroad with one of the other assistants. How unfair! This was the beginning of my crash-course on how New York City works; it's all about who you know, silly! I regrouped and decided to go in a slightly different direction. I still loved magazines, but instead of styling models, I wanted to style platters of food. Back then, Gourmet was at the pinnacle of American food magazines, with Martha Stewart Living and upstart, Saveur, right behind. Food styling wasn't a career anyone had heard of at that point and maybe the barriers to entry would be lower? I left Cartier, went to culinary school and interned at Saveur. I made the transition from fashion to food and never looked back.
I was a decent baker before culinary school but couldn't cook to save my life. In order to become the food stylist I wanted to be, I needed cooking skills, too. I learned them, and now I'm also a good cook. Baking is my default, though; it's something that feels natural and easy to me. I go through spurts where all I want to do is bake in my spare time and I'm in one of those right now. In the last week I've made gingerbread cake for a friend who came to dinner, crumb cake for a neighbor who helped me out of a jam with my car, and today, scones for Saint Patrick's Day.
Every once in awhile I think "what would have happened if I stuck with fashion instead of food?" I'll never know, of course, but I do know food is a universal language, something we all have in common. The ability to cook and bake has given - and will continue to give - me a way to say thank you and I love you to all the important people in my life. Based on that, I'm very happy with my choice.
Irish Soda SconesMartha Stewart Living March 2018
2 cups unbleached all-purpose flour2 teaspoons baking powder¼ teaspoon baking soda¼ cup granulated sugar½ teaspoon kosher salt1 stick cold, unsalted butter½ cup dried currants2 teaspoons caraway seeds1 cup cold buttermilk1 cup confectioners’ sugar2 tablespoons whole milk¼ cup grated orange zestPreheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt. Cut butter into small pieces; work into mixture with your fingers or pastry cutter until dough resembles coarse meal. Add currents, caraway seeds, and buttermilk; stir until just combined.
Scoop ¼ cup-size mounds onto a parchment-lined baking sheet, 3 inches apart; bake until bottoms are golden, 15 - 20 minutes. Let them cool on sheet. Meanwhile, combine confectioners’ sugar, whole milk and orange zest. Drizzle over scones; serve.
May 08, 2018
March 04, 2018
Those of you who are friends in Oldwick and on Instagram know I’ve been out of town the last few weeks. I was in Paris and London, where I stocked up on inspiration as well as one-of-a-kind antique and vintage treasures for the shop....
January 27, 2018