Tomorrow is my great-grandmother, Leila Hazlett’s 100th birthday. Wow. There aren’t enough words for me to express how much this woman means to me (and to my entire family) and how very blessed and lucky I am to still have her in my life. In fact, it’s a good thing that I’m typing this, otherwise I wouldn’t be able to finish my sentences at all….I can hardly talk about Baba without tearing up. I know there’s no way you can know how special Baba is or what she means to us. But believe me when I tell you, this is one amazing woman.
Most people look up to their grandmothers and try to be like them, etc. I don’t just look up to Baba, I channel her. I strive, on a daily basis to be the kind of woman she was and is. She raised 4 kids and took care of a husband during wars, the Great Depression and the Dust Bowl; she didn’t have ready made pie crusts, boxed brownie mixes or bags of frozen vegetables, yet there were always warm, delicious meals on the table every single day. She fed, clothed and nursed an entire household and did it with a smile on her face. She and Pop had the kind of marriage every couple dreams of- trusting, passionate, caring. As kids, she’d let us play with her old paper dolls, rummage through her jewelry boxes and play with her old bottle collection. She put together little cricket boxes for my sister and me filled with small little trinkets and tidbits that would probably be worthless to most people, but to us they’re treasures. She had the entire family over for Sunday dinner week after week. When I spent the night, she’d let me take a bath in her big claw-foot tub with her good bath beads and let me use her cold cream (to this day, I still love the smell of Ponds cold cream); then I’d go to sleep wearing one of her long nightgowns. She told us stories. SO many stories! The same stories that I’ll tell my children and grandchildren someday.This is no ordinary woman. She is a proud, strong, graceful Southern lady and she’s everything I want to be.
And she was one heck of a cook. Every time I step in my kitchen, I try to channel Baba. I now take pride in cooking meals and taking care of my home and husband. I have family over every chance I get. This is what Baba taught us- take pride in your family and cherish them. And serve them hot, steaming plates of fried chicken, homemade buttermilk biscuits and a gorgeous, flaky, golden peach cobbler. Food is important. Food brings a family together around a table. Baba’s peach cobbler is sublime. It’s what I’ll eat for breakfast, lunch and dinner every day in Heaven. I’ve never made one on my own before. I’ve always been afraid of falling short. Maybe this is the year to honor Baba and my heritage with the dish that holds my family together like glue. We’ll see. This blog and all my cooking successes and disasters is dedicated to Baba. This is why I’m so proud to cook – because every time I create a new recipe for my family, it brings me one step closer to being more like Baba. I thank God for her. I’m so lucky that she’s gotten to be a part of so many important events in my life and my sister’s life. She got to see us both get married and begin our own families. She’s gotten to hear all about my operas and my travels overseas. She’s seen my marriage blossom and grow and she’s gotten to see what a wonderful, godly man I married. Baba has impacted every life she’s encountered and our family is SO blessed to be celebrating the 100th birthday of the most special woman in the world.
HELLOOOOO! We’re back! We’re tan and probably about 5 pounds chubbier than we used to be, but we’re happy to be home! Omigosh, y’all – we had SUCH a fantastic time in Cancun! The place we stayed at was just amazing- the food was great, our room was great, the pools (there were like, 7 or 8 pools including a lazy river!) were awesome, the people were super friendly and the beach….oh man, the beach was just pure heaven! It wasn’t crowded at all; in fact, you could always get a fantastic spot on the beach or by the pool at any time of day…ahh, to be there again, sitting under a large tiki umbrella snacking on chips and guacamole, sipping on tropical drinks….I’m telling you, pure heaven. However, it is good to be home. We certainly missed our sweet Izzy Bear (although I don’t think she missed us nearly as much! She was livin’ it up at my parents’ house, getting treats and toys and torturing her ‘Aunt’ Beatrice, my mom’s dog), and I definitely missed all of you! Here are just a few pictures from our trip- enjoy!
And finally, one of the pictures our friend Andrea took- she’s seriously amazing!
I absolutely love it when food bloggers post pictures of their kitchens on their blogs- I love to see other people’s kitchens and get an inside look at where it all happens! It’s so much fun to see personalities come to life through that person’s kitchen style; the way they decorate, what colors they love, what kind of gadgets they like to use, what cookbooks they display, etc. So I decided that after 2 years of food blogging, it was about time you all got to see where it all happens! So……welcome to my kitchen!
Looking in from the entrance to the dining room. The kitchen is right off of the dining room and a lot of the time I end up using the tables as extra counter space or a cookie/cake cooling station.
I love this shelf! This is where I keep all my Fiestaware plates and bowls- and lots of other colorful odds and ends!
This is the dining room. We don’t have a breakfast area, really; just one big area with two small sections (sort of). This is the table I take all my pictures on, and it’s my great-grandmother’s furniture- it’s been in the family a long time!
Close-up of the dining room table. I just painted it- it used to be black and white striped (which you’ve probably noticed in all of my old pictures- there were always stripes in the background!)
The “breakfast area”- sort of. Basically just the other half of the dining room. The kitchen is just off to the left there.
And here we are, finally- the kitchen!
My favorite picture in the house!
The American Woman’s cookbook (the green one) is the first cookbook my great-grandmother bought as a 19 year-old bride over 80 years ago. And in the background is my new apron (the pink one) that hubby gave me for my birthday last week!
The smallest pantry known to man…*sigh*
Looking into the living room from the dining room
And of course, my kitchen wouldn’t be nearly as happy and full of love if these two characters weren’t in it!
So there you have it- my cozy little kitchen (…and dining room)! This is where it all happens- the good, the bad and (definitely), the ugly! I really hope you’ve enjoyed the “tour”!
Ok, I know for a fact that there are LOTS of us out there; hard-working people who’s passion in life is baking, baking and more baking. We’ve baked and decorated cakes for our co-workers, made cookies for our friends’ baby showers, catered parties with trays and trays of beautiful baked goods, and maybe even won a few baking contests (hehe!). We’re bakers. We’ve worked hard and have finally developed a sense of pride and accomplishment in what we do. Now it’s getting closer and closer to being time to take that next (and giant) step forward: opening a bakery. If you’re anything like me, you might be wondering how the heck this thing works. How hard is it? How much money will I make? What if I suck? (Ok, you might not be wondering that- maybe that’s just me!)
Photo: Catherine Ruehle, Sublime Bakery
I’ve had the (freaking sweet!) opportunity to do an interview with Catherine Ruehle, owner and head honcho at the Sublime Bakery in Fort Worth, Texas. As some of you may remember, I won a cookie baking contest back in December and the Sublime Bakery started selling my winning cookies. I had the pleasure of having lunch with Chef Catherine and getting to know her; and she graciously agreed to give me this interview- how cool is that? I thought it might be a big help to those of us who aspire to open our own bakeries someday. Catherine has recently been on TWO Food Network Cake Challenges (they’ll be airing soon!), has worked with David Tutera, and her cake business is among the best in the Dallas-Fort Worth Metroplex. And now we get to “hang out” with her for a few! Cool! A lot of these questions came straight from you- I asked the girls on a popular cooking forum what questions they’d like to ask a professional baker and they came up with some great ones! I threw them in there with a few of my own and I think we came up with a pretty good interview! Here goes:
Just how crazy are the hours? I think so many of us have these grand ideas of strolling into the bakery around 8 AM, popping a few cakes in the oven, greet a steady flow of happy customers until around 5 or so, then call it a day. How realistic is that?Yeah, well, that’s not very realistic, but it depends on how your business is structured and how many people are sharing the work load. When I first opened I worked from 5am to 8pm 6 days a week. Now that I have more staff, we don’t have the pastry case for walk in, and we open 2 hours later each day, I work from 8am to 5pm on Tuesday and Wednesday, a bit later on Thursday, a LOT later on Friday (sometimes past midnight to get the wedding cakes done for Saturday), and Saturdays vary depending on deliveries. But, I also put in at least 3 hours at home every day after work (on the computer) and I always have a LOT to do on my “days off” as well. When it’s all said and done, I usually work 70-80 hours a week. If you’re not prepared to live your work then you just shouldn’t consider opening a shop.
What do you think is the most important tip for successful baking?Start with the best ingredients and make everything from scratch, every day. Don’t skimp for the sake of a couple of pennies profit, don’t cut corners. Most important, LOVE what you do and hire others who love it too. If you don’t love it the product will suffer, guaranteed! Funny story: a while back, just out of the blue, we were having trouble with our cakes sticking really badly in the cake pans. The cakes were breaking when we turned them out because they were sticking so bad. It was such a pain, we tried everything and just couldn’t figure out why this was happening all of a sudden. Then we had a “staffing change” and someone who was really unhappy left the bakery. Like a miracle, the cakes stopped sticking the very day she left and haven’t stuck again since. True story.
Now, this one is very important: Chocolate or Vanilla- which is better?Personal preference is for Chocolate (Good woman!)
I know you can’t give away very much information about your recent Food Network Challenge debut, but if you could sum up the experience in one word, what would it be? There is not one word that could possibly express my experience at Challenge. It was the most amazing professional experience of my life, without a doubt! My competitors are now my friends, I have Kerry Vincent on speed dial! It’s stressful, it’s emotionally and physically exhausting but it’s also exhilarating. It was 3 days of absolute heaven for me (I’m genetically inclined toward competition). I am DYING to watch the episode to see what they edit out and what they keep. It is a TV show after all, so you never know what they will make of it!
I know the main attraction at Sublime Bakery is the custom made cakes, but aside from that, what would you say is your number one item? I’ve heard great things about the S’Mores bars!Yes, the S’Mores are big. We also do a lot of gluten free and vegan cupcakes and bakery cakes. And our cheesecake lollipops are a big seller as well.
I think a lot of us really have no idea what goes into starting a baking business (I’m definitely including myself in that!). How difficult was it getting your bakery started?Yikes. That’s a loaded question. The hardest part is dealing with the city for permits and such. It’s a nightmare, I won’t sugar coat it. You need a contractor who’s done it a million times and even then it will be a nightmare. It will cost you at least twice what you budget and you’ll run at least a month late for your opening. Count on it. It’s a lesson in patience and perseverance and it you can get through that it’s good practice for running the business! Oh yeah, and don’t expect to pay yourself for a while, no matter how good you are and how successful your start up is. It takes time.
It seems like styles are constantly changing when it comes to custom cakes- what would you say are the latest trends right now?We’re doing more and more 3-D cakes which makes me very happy because they’re my fave. Clients are also wanting really personal cakes. For example, even our wedding couples are including sculpted figures of their pets or they’re wanting to include personal elements that reflect their hobbies and interests. Color is always trending, right now we’re seeing a lot of greens and purples.
What training/experience would you say is necessary/helpful for those that want to open a bakery?Training is always good but passion and a boat load of cash are absolute necessities.
Any favorite stories/experiences about owning a bakery?How much time do you have?
What do you do with any leftover stuff that doesn’t sell? Personally, if it were me, I’d most likely end up in the kitchen floor, shoving my face full of day-old cake! But somehow I doubt you do that! Well, one of the reasons we stopped the pastry case is because I couldn’t stand having product left over at the end of the day, even if it was just a couple of bars and cupcakes. Everything is special order now so we have no waste! I would usually give leftover product to my neighboring businesses and of course I’d take some home to my kids!
Ok, last one: Any advice for aspiring bakery owners? Show no fear and work like a dog!!
Wow- very, very helpful info! Thank you SO much for taking the time to give us all a little insight!! I really hope this has been helpful to some of you aspiring bakery owners! You can become a fan of Sublime Bakery on Facebook, or follow on Twitter to keep up with Catherine and all the cool things she’s taking part in!
A couple of weeks ago, I entered a contest at Bake It Pretty where you create a custom mix of sprinkles, then give it a clever name. Isn’t that just the cutest idea ever?! I mixed some pretty, pearly pinks and whites together and came up with ‘Bubble Bath’. Well, today they told me I’m a finalist! Woo hoo! So now I need your votes- all you have to do is go to the website (link below), select my sprinkle mix (‘Bubble Bath’) then click ‘vote’. That’s it! I’d just love it if you would vote for me!!
Click HERE to vote- thank you SO much!! Here’s hoping!
It’s that time of year again. Zero free time, peanut butter and jelly sandwiches or fast food for every meal, forgetting what my husband looks like. Those of you who have followed me from the get-go know what I’m talking about – opera season. Pretty much anyone who reads or has read my blog should know by now that I sing opera (hence the clever title, Sing For Your Supper) – this will be my 4th season with the Fort Worth Opera. I love it. I love the people, I love the music…the wigs, notsomuch, but pretty much everything about opera makes my world go ’round. We started rehearsals a week ago and since then I’ve had about 5 minutes of free time (which is, I’m sure you know, why my poor blog has suffered a bit). I’m lucky enough to have the afternoon off today (aside from Izzy’s ‘Four Legged Fashion’ photo shoot. What an adventure. More on that later!), so I’m taking the opportunity to fill you in on what’s been going on. And no, there’s no food involved (my oven is broken, hence all the peanut butter and jelly sandwiches)- so if you’re here strictly for the food – sorry. And bye.
This year I’m in two operas: Don Giovanni (one of my all-time favorites) and a brand new, never before seen, world premier, Before Night Falls, based on the book of the same title.
Photo: FW Opera
My scene Don Giovanni is over before you know it – about 5 minutes long. Seriously. Almost not even worth the time. Almost. Since I adore Mozart so very much, I’m willing to do it for his sake. I have so many fond memories of this opera – my favorite scene in the world comes from it. I’ve done this scene countless times, but my favorite time was singing it in Italy with my dear friend, Christian (his Don Giovanni will literally give you hot flashes! He’s oh-so good!). It’s racy, beautiful and down-right FUN! (Please pardon the random subtitles…I couldn’t find a video without them!)
Before Night Falls is definitely the most difficult of all the operas I’ve ever been in. The music is seriously kicking my butt; it’s insanely hard. But at the same time it’s fascinating. I’m SO excited about this one – some of the most important people in opera will be there, including Opera News, to do a review! Also, they’ve told us we’re going to be on a new reality TV show all about opera and what goes into the making of a full-scale production (I don’t know all the details yet)! Woah!! This will be my first time to experience taking part in a world premier – this is very big! In case some of you were wondering, this opera is based on the 2000 movie, Before Night Falls, starring Javier Bardem (which is based on the original book I mentioned earlier). The rehearsals are so fast-paced and tiring, but getting to be a part of history is worth every minute! Those of you in the DFW area should definitely try to come and see it – I guarantee you won’t be disappointed!
Photo: FW Opera
So there you have it – the latest in my crazy, opera world. After June 6, it will all be over and things will go back to “normal”. Maybe I’ll even cook a meal or see friends or walk my dog. Wouldn’t that be nice……. In the meantime, please be patient with me and my poor little blog; it may suffer just a bit, but I promise to do my best to post as often as possible! And when you’re gathered around your table enjoying a delicious home-cooked meal, think of my poor, neglected husband eating chicken wings for the 5th time in a row and sitting alone with Izzy, wondering when his estranged, opera-singing wife will be home. Poor Joel. I’ll have to make him a big ‘ol Oreo cake after this!
Ok, ok, I know it has nothing to do with food…but I just thought I’d let Izzy show off her Halloween PJ’s! We really get in the Halloween spirit around here, so I thought I’d go ahead and start spreading Halloween warm fuzzies! Get ready for some fun Halloween-y treats coming soon!!
Sing For Your Supper has a new home….and a completely new look!! My sweet hubby has spent the last month working on getting me moved from my last blog to this one – I’m so excited!!! Hopefully WordPress will be a little easier for me to work with than my last one. Special thanks to my good buddy Andrea for coming up with this cute design – I love it!!! We’re still working out a few kinks, so please let me know if there are any problems seeing my page or subscribing to my RSS feed. Look around and enjoy the new me!
P.S. Please bear with me as we get those kinks worked out. Right now we’re getting an error when you post a comment. Your comment will show up, but you will see an error message. Just ignore it for the time being.
Unfortunately, there will be no TWD for me this week….washing my hands 20 times a day, never leaving my house, and staying away from large crowds is apparently exactly what it takes to catch this wonderful “Swine Flu” we’ve all been hearing about non-stop. Four days, five different kinds of medicines, one missed performance of Carmen, about a million cups of hot tea, 20,000 tissues and my entire collection of “chick flicks” later and I’m still nowhere close to being well. I was really hoping to be able to get in the kitchen and make Dorie’s Tiramisu Cake for this week’s TWD recipe, but apparently Mother Nature has other ideas. So instead of participating with the other happy bakers, posting gorgeous, mouth-watering pictures and talking about the deliciousness of cake – I’m sitting here in bed watching movie after movie with 20 pounds of gunk in my chest, forced to breathe through my mouth, and my head feeling like it’s about to explode. Good times. Here’s hoping I’ll at least be well in time for the final performance of Carmen on Friday and Mother’s Day…..cross your fingers!