The Yearly Pilgrimage — Tartine

Ooh baby. I've said it before, but if you are ever in San Francisco, might I suggest a visit to heaven on earth, AKA, Tartine Bakery? I really think it's one of the high points for a foodie spending time in SF.

If you go, know that there will be a line out the door. And know making it through that line will be well worth the wait. From the croque monsieur, to the bread pudding, to the meringues, to the ever-so-delicate lemon tart, it is seriously all good.

And consider yourself lucky if you can catch a glimpse into the kitchen. The hero chefs are all players in a controlled symphony of baking, frosting and dolloping. Enjoy the show!

In preparation for our Thanksgiving week... fresh, homemade butter! And it's so simple to make this tasty goodness.

Needed:
Heavy cream
A pinch of salt
A jar with a tightly fitting top

1. Fill the jar about halfway full with heavy cream. 
2. Screw on the lid and shake for about 15 minutes. Note that about 10-12 minutes in, the cream gets so thick it's hard to shake at all. But persist!!! Just after that point, the butter gloms together, the buttermilk separates out and it becomes super easy to shake.

Enjoy!!!

Hand Whipped Cream

Wow. Forgot what it was like to actually make whipped cream by hand. It's just two wonderful ingredients, 1 cup of heavy cream and 1/3 cup of sugar. Using a hand wisk, wisk it up for about 12 minutes or so, or until the cream gets thick and forms peaks.

Talk about scrumptious, wow.  Happy Thanksgiving you all!