Absence makes the heart grow fonder?
February 20th, 2010 | 20 Comments
Sorry, guys, but my job has been demanding my attention for days, nights, and weekends lately. This happens from time to time, because we take our jobs very seriously. We all know that advertising is on par with saving lives, right? Obviously, I haven’t baked a crumb in the last few weeks, and have been doing a lot of vending machine eating in general. I will return once our clients are happy. In the meantime, eat some fine pastry on my behalf, will ya?
20 Responses to “Absence makes the heart grow fonder?”
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ABOUT ME
I had a career going in advertising when one day I got the crazy idea to start over and become a pastry chef. Now I'll show you what I learned working in fine dining restaurants all over NYC right here with step-by-step photos. So grab your rolling pin and join in.
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I’ve been missing your lovely posts and photos!! I’m glad you still have your priorities straight, though haha. Take care!!
Hello Irina, I’m a relatively new but faithful reader of your blog & I’ll be patient. I look forward to reading more of your open & humble writing, seeing all your photos & your recipes. I like your spunk, & enjoyed reading how you got into the food industry. Keep up the great blog!
Carolyn
I know just how that is. Paralegaling is also very serious stuff :). Good luck and look forward to your posts when you return!
Sorry to hear you’re working so much. 🙁
Looking forward to your post as I love to bake. Tioday I was thinking about Cinnabon and how they sell the mini cinnamon rolls and thought they would be great for a church gathering I attend. I have made regular sized cinnamon rolls(eight fit into an eight in round cake pan) but would like to make the smaller ones. Any suggestions how to adapt. Do you think a mini cupcake pan would work? And how long and what temperature should they be baked at? I would appreciate your thoughts on this.
thanks ,
peg
Hi Peg — I would use the same 8-inch cake pan, and make my rolls smaller. When you sprinkle the dough and roll it up into a log, just make that roll thinner/smaller, so when you slice, you get mini pieces. Then I would gang up 12-16 in the pan, and bake for the same amount of time.
Take your time, we will be patient!!!
I feel your pain! I used to work at an agency where “saving lives” was actually part of the company statement. No joke. I finally got annoyed enough with all that lifesaving that I quit so I could bake full time 🙂
Knowing how demanding a job in the advertising line can be, I stick to simply marketing. Kudos to advertisers like you!
I’ve already been missing you!! Come back soon 🙂
I’ve been checking your website often. I was wondering when I would see another of your delicious creation, now I know why. Job first! 🙂
DEEPLY looking forward to your return to blogging that delicious pastry!
Will continually check back to see if you’ve returned! Take care.
Will be happy when you’re back and you have time to blog, but completely understand how busy life is. I work in a VERY similar industry and just found my way out the otherside of six seriously intense weeks of campaign development. So I can completely imagine how busy you are!
we miss you! hope everything is ok… looking forward to your great step by step photos and recipes!
I’ve been checking your website often. I was wondering when I would see another of your delicious creation, now I know why. Job first! 🙂
Okay, I’m missing you now. I hope you’re okay.
I just made the chocolate frosting on the Dobos torte, but I followed your photos. I was deciding between that frosting and the other one you made for your Quadruple Chocolate Cake.
I can’t wait for you to come back. At least let us know you’re okay.
I just came across your site and love it. I must try the ginger ice cream. I love it and can never find in the menus of restaurant, specially Japanese Rest.
Now I can make my own thanks to your recipe.
Keep on posting your recipes and photos. They are great. Thanks.
Looking forward for your return.
I just came across your site and love it. I must try the ginger ice cream. I love it and can never find in the menus of restaurant, specially Japanese Rest.
Now I can make my own thanks to your recipe.
Keep on posting your recipes and photos. They are great. Thanks.
Looking forward for your return.
I just came across your site and love it. I must try the ginger ice cream. I love it and can never find in the menus of restaurant, specially Japanese Rest.
Now I can make my own thanks to your recipe.
Keep on posting your recipes and photos. They are great. Thanks.
Looking forward for your return.