I believe every cook has its challenges. Every cook has its qualms. As for me there are only two things in this culinary world that always gave me the apprehension. It is the yeast and the beat-till-stiff-peak thing. Oh yes, shamefully, as a cook, I have yet to even bake a bread myself, the thought of culturing a colony of yeast and then kneading them together and then hoping they would multiply and make your dough grow fat, seem so daunting, impossible even. But then, yesterday I had just overcome the other one of my culinary shortcomings, though not without some glitches. Before this, I had failed before in my attempt unknowingly, when I baked the birthday ... read more

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