San Francisco, 94114, United States
I think a food stylist would be a cool job to have, but, I like doing it on my own dishes b/c I’ve made them myself! Wouldn’t feel the same with other people’s food.
Here’s a photo of my signature cupcake w/ the gum paste flower on top. I made them for a birthday party.
Charlotte, I love your recipes and your Images. Did you ever think of becoming a food stylist? It’s a talent not everyone can do. You should think about it.
Brunch grub ideas: Buttermilk biscuits with chives and vanilla pound cake. Made these last Sunday for a family brunch. Also served bacon, eggs, and yogurt w/ fruit to round out the meal. I also made a pluot coffee cake but didn’t take a picture.
Charlotte, I have to that say all your creations look heavenly. What you do in the kitchen is the absolute antithesis of what I do. I am certain I could never produce such a work or art, it is just not in my genetic makeup.
However, looking at the perfection of your crème caramel picture, I wonder to myself if there is the slightest possibility that, should you publish the recipe, I might just give it a try.
Creme Caramel (Flan)
Apricot Galette w/ Nectarine Coulis and Chantilly Cream.
Nice looking cream puff. That’s one recipe I am definitely going to try — this weekend!
Char - Looks beautiful and yummy. Can’t wait to taste! Marian, David & Sophia
I like the picture. It looks like a perfect Sunday morning treat!.