I've always identified myself as more of a savory lady. I've told myself that baking is for the mathematical and calculated -- and cooking, for the experimental and bold. Sweets are lovely, but I have always preferred to seek them out rather than prepare them myself. As a New Year's resolution, I'm going to try push my culinary horizon and hone my measuring skills by learning more about this practice. Imagine how fabulous to be the kind of person that can "whip up" a madeleine? Or perhaps quickly bake a fig tart?
Just you wait...
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