Chile Baked Salmon with Lime Butter
In case you've never experienced social anxiety, here's a handy snapshot of it:
While I place my order for a sandwich at my local coffee shop, I make eye contact with the cashier to be polite. The eye contact flusters me, though, so I immediately look down and pretend my wallet is very interesting. The counter next to me is also intriguing. The floor is simply fascinating.
While the cashier scans my card, I worry about whether or not my face looks weird and whether or not I’m doing the right thing with my hands. What’s the right thing to do with your hands? I don’t know, but probably not whatever I’m doing. I shuffle them every few seconds to try to increase the likelihood that they’ll be doing the right thing whenever someone glances. Or, wait, does that decrease the likelihood? I stop shuffling. I start again.
Once my order is placed, I sit down in a booth with a sigh of relief and wait for them to call my name when my sandwich is ready. But something is bothering me. I’m a little deaf and it’s kind of loud in here. What if I can't hear them call my name? My brain conveniently replays a full technicolor memory of a time I did miss my name being called at a restaurant and was snarked at, which made me want to melt into a storm drain and live out the rest of my life as the inconspicuous layer of sewer scum that I apparently was. So that was pleasant.
Roasted Peaches and Shortbread Ice Cream Sundae
I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!
My Plugrá summer patio party was a smashing success! Now it's time to share the recipes I created for the occasion. Here's the menu:
Appetizer: Chipotle Shrimp on Cheddar Sweet Potato Coins
Entreé: Chile Baked Salmon with Lime Butter
Dessert: Roasted Peaches and Shortbread Ice Cream Sundae
The whole meal was SLAMMIN' and I can't wait to share every recipe with you! But you know I had to share dessert first.
Strawberry Sour Cream Kuchen
Six years ago I sat down at my computer and wrote my first post on Willow Bird Baking. Since then, I've grown as a blogger in many ways, but perhaps most significantly in my photography. Great photographs seem simple and attainable — surely we can all position a dishtowel and plate of food on a table? — but are surprisingly elusive. The good news is that there are a few simple tricks that can dramatically improve your photos.
one of my first photos (left) versus today's photos
Here are 5 of the most important things you can do to improve your photography:
Hot Strawberry Cake with Ice Cream
No, YOU've made 80 different versions of the same cake because you care more about eating cake than you do about seeming creative.
One of many awesome things about being a food blogger is that I can do whatever I want. I'm my own boss. I can make 800 variations on this cake because it's amazing and delicious and I want to eat 800 variations of it. I can use this space to tell the stories I want to tell and share the food I want to share.
But I've noticed around the interwebz that some people seem confused about what blogs are and whether blogs are the right choice for their food/reading needs. Some people would actually be better served by recipe websites like Food Network or AllRecipes. So I'm going to help you out.
Here's how to tell if you should be using a BLOG or a RECIPE WEBSITE:
Hot Raspberry Cake and Ice Cream
From Barcelona journals:
I want to stop this thin woman with air-dried hair in a soft blue sweater holding a baguette and walking through the park. I want to understand her life.