I love Vermont! And Connecticut. And New York. I’ve been in all three states in the last 48 hours and I have loved every second of it.
I am here in Norwich Vermont visiting the headquarters of King Arthur Flour for their second annual Blog and Bake conference with 12 other bloggers from around the country. What a group. I won’t name names but such a great range of quiet, talkative, funny and everyone has such a great and different perspective on life and blogging. Like usual I feel like the little fish in the big and crazy world of food blogging but I love hearing about their experiences and some pretty hilarious stories of life.
And we’re all here to bake like crazy for three days and then head back home with our bags full of all this awesome stuff from the store that they have here. Please don’t tell my wife.
King Arthur Flour just opened up a whole new building here that houses that awesome/wallet draining store as well as a cafe and baking center. Best of all though is the classroom spaces with all the modern technology to host some pretty cool baking sessions.
Our first class was with author Susan Purdy who walked us through writing and developing a recipe. We were divided up into teams where we had to create a recipe from a group of ingredients. We made and tested it and then switched with the other team to try following the recipe that we made. We then critiqued each others recipes which included Susan covering the page ( I was the one that had written the directions from our team) with red marks and notes. Great experience and I think it will definitely help me think more critically about the things that I write. I’ve always hated red pen.
Monday started out bright and early with fresh pastries from the bakery. I won’t even tell you how many I ate. Classes included a bread basics and then a whole session on flours. All about their uses, what they’re made of and how they compare to the competition. I’ve got some great tips and information that I’m saving for some upcoming posts! It was so cool to hear all the questions about baking and there was a pretty big range of experience so everyone got to learn something and also share some tips from our own kitchens.
This was definitely the best looking braid. Don’t tell the other bloggers though. They’re kind of sensitive about things like that. 🙂
We then had the honor of filming a segment of Ciao Italia with Mary Ann Esposito. I even got to stand in with her and cook one of the recipes. She is such a great lady and it was so much fun cooking with her. She even gave us a signed copy of her book. My television debut will be in about 10 months and you better believe you’re going to be reminded before it airs.
We then went back over to the Norwich Inn where we’ve been staying and the chefs there created the same meal that she had just filmed for us as well as some other guests. It was a great dinner and it has been so much fun just being able to talk with the other bloggers. I have learned so much about blogging, photography and a few other things I probably won’t ever share here.
I’ll have some more coming later as we’ve got a whole day more to experience, so stay tuned!
Related Articles to Thyme In Our Kitchen
- Gingerbread Truffles
- Wild Rice Stuffed Peppers
- Turkey Taquitos
- Spiced Cider Donuts
- Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise
- Butternut Squash Galette
- Pumpkin Soup with Red Pepper Mousse
- Prosciutto-Wrapped Pork Loin with Roasted Apples
- Peach Pie Two Ways~ Vanilla Cardamom and Caramel
- Coca-Cola Cupcakes
- Caramel Pumpkin Pie
- Lime and Blackberry Italian Meringue Pie
- Bacon Ice Cream
- Red Velvet Cake
- Dinner In The Garden ~ A Summer Dinner Party
- Mardi Gras King Cake
- Chocolate Budino Tart with Olive Oil and Sea Salt
- Spiced Chocolate Torte Wrapped in Chocolate Ribbons
- Turkey Stock
- Jalapeno, Sage and Orange Rubbed Turkey
- Bagel Extravaganza
- Coconut-Vegetable Curry
- Addicting Lemon Cookies with Lemon Candy Chunks
- The First Recipe
- Homemade Idaho Potato Cheesy Tater Tots
- Cheddar, Rosemary and Garlic Pull Apart Bread
- Crispy Sweet Potato and Zucchini Pancake
- Flank Steak Tostadas with Cilantro Yogurt Sauce
- Whole-Wheat Sourdough Ciabatta
- Lemon Pudding Cakes with Raspberry Sauce
I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.