A Lightly Floured Surface
Peyton SandersGateau much time on my hands
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 62 | Founded | 3 years ago | Last Issue | 3 months ago |
| Active | |||||
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No, not a tart...but a tarte
Ok, back.
Took a hiatus to focus on moving, work, etc. Looking forward to 2026 and becoming slightly better at cooking with each day. Sharing what I can on here and the processes that come with it. Today we tackle what all people have thei...
No Room For Square Plates In a Round World
I swear with every ounce of my integrity to never serve anything on a square or rectangular plate. No good meal is made better by such earthenware prisons. The advocates for these plates cite space efficiency, modern aesthetic, and minimali...
Rise To the Occassion
“Beat egg whites to stiff peaks” was a phrase I was deathly afraid of for many years. Even still when those who don’t bake a lot see it on a recipe, they tend to move along. But stricken with jealous rage seeing the pint-sized arrogant 10-y...
Thank you for eating
Hey everybody, welcome back. And hello to many new faces.
photo by Bailey Garrot
It’s been a minute. I’ve procrastinated. I bet you have too. But always make sure you’re productive in your procrastination. While I haven’t exactly been act...
Opulent Bakewell Tart & Tubby Custard
If I tell you this tart takes 48 hours to make, would you still make it?
The English have such a way with words for their kitchen creations…
Flies graveyard, Knickerbocker Glory, Eton Mess, Spotted Dick, etc.
The encyclopedia of English...
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gateau much time on my hands
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