I was really impressed with all three lovely ladies. They were so well-spoken and funny - I enjoyed everything they had to say, from how they got into food writing, to their feelings on being pigeon-holed as one type of writer. Their accomplishments could take up more than one post from me, so let me just say that all three have published books, appeared on various TV channels, including Food Network and Travel Channel. Plus, you may have seen their articles in a variety of popular food magazines. They go around the country giving talks like this one, and are all wonderful cooks in their own right. Check out the dishes they created for the Master's Tea.
You can look through Monica's recipes, and catch her at one of her appearances, by going to her blog A Life Of Spice. Kim will take you on an amazing culinary journey in her own blog. And if you love Asian food (and let's face it, most of us do!), check out Andrea's blog Viet World Kitchen.
One of them said something that I know will stick with me forever. It's very simple, but really important for people striving to be good writers (emphasis on "good"). They said, "don't be fake, because readers will see through it soon enough, and that will ruin your credibility so fast that nothing will bring it back".
Too bad I can't segue that satisfactorily into my recipe for today! The deadline to submit a P-Dub recipe for the next FFPW round-up is today, and I was desperately looking for a recipe I could throw together without running out to the store - not easy when you have a 3 month old to consider. Seriously, why do I feel like we have to pack a suitcase every time we take out this tiny wee thing? And I absolutely hate lugging around that infant car seat of his - weighs a ton! So luckily, Ree always has simple recipes that I can count on. This one, however, was one that she tried from her Tasty Kitchen contributers. More on what I thought about it a bit later.Makes 9 squares
1. Preheat oven to 350 F. Butter an 8" x 8" baking pan.
2. Cream the butter and sugar together for 2 mins till light and smooth.