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We Heart Ramen

15 Apr

I am a college student but here in UC Davis I don’t eat instant ramen very often. The Dining Commons (DC) is just that good and convenient enough that I don’t have to cook up ramen. However, this really cool infographic was brought to my attention:

We Love Ramen Infographic
Created by:

Original link:

Isn’t it cool? I thought so too and decided to make my own version of ramen. Granted this isn’t going to be super healthy but I did my best.

My ramen with egg and vegetables (red/black/green things). Photo taken using my smartphone's app called "PicsArt"; setting: Pastel.

Nell’s Quick Ramen


  • 1 package of ramen
  • 1 egg, boiled (takes 5-7 minutes, depends on how well you want the egg to be cooked)
  • 1/2 cup frozen vegetables, thawed
  • ground cayenne pepper OR freshly ground black pepper to taste (optional)

Ramen Ingredients


  1. Cook ramen according to package. Usually this means 2 cups of boiling water per 1 package of ramen. Cook ramen in boiling water for 3 minutes (or package’s required time).
  2. Thaw and warm up frozen vegetables in microwave. For my microwave, it took 1 minute. It will vary based on strength of microwave.
  3. Slice up boiled egg in about 1/4 inch slices.
  4. Once the ramen is cooked, pour the entire contents (water and noddles) into a medium bowl. Mix in vegetables and ground caynene pepper or black pepper to taste. Sprinkle a little bit of the spices from the ‘spice packet’ provided in the ramen package. Do NOT pour it all if you want to reduce the sodium (and unhealthiness).  Top with sliced egg.
  5. Eat and enjoy!
My thoughts taste-wise? Not too bad actually. Of course I didn’t use all of the spice packet so the flavor wasn’t as strong as usual but I added the ground cayenne pepper to give it a kick. Having the egg slightly “gooey” helps too.
Glad this infographic was shown to me. I’m tempted to try to Spaghetti Ramen and Breakfast Ramen too… :)

My Almond Brittle Adventure

15 Jun

Went to the SF Ferry Building again today. Seems like I just can’t get enough of the Embarcadero area! I seriously love this place though. It’s particularly attractive when the sun’s out and the Ferry Farmer’s Market stalls are out.

As I was sampling the delectable goodies among the stalls, I happened to munch upon almond brittle.

It was delicious.

Dark Chocolate Almond Brittle - Close Up

Unlike the previous almond brittle that I have had from the store, this one was not as hard probably because it was not processed as much. I’m not sure but I’d like to think it was at least.

I couldn’t actually see as many whole almonds in there as some of the major brands, but the almond flavor was still dominant. It was thinner than most kinds too. Either way, I couldn’t leave without buying a 4 ounce package of the dark chocolate almond brittle.

When I run out of almond brittle, I’m going to have to make some. Any one have any recommended recipes?Dark Chocolate Almond Brittle

I haven’t much else to say except that I absolutely love going to the Ferry Building. The specialty foodie restaurants and fresh produce are simply irresistible!

If you go, check out  G. L. Alfieri’s Fruit and Nut Stand. At the stand you can find an assortment of nuts, nut butters, almond brittle varieties, and more. Reasonably price though not cheap.

To order from G. L. Alfieri online, click here.

Just remember that the farmer’s market is there on Tuesday, Thursdays, and weekends from 10 am to 2 pm. Plan wisely!

“Kitchen Chinese” by Ann Mah

10 Jun

Just had a wonderful day at Pier 39 and Fisherman’s Wharf showing around a friend (Ivy) from Ohio. Watching her look at the everything – the sea, the people, the food – was refreshing. I know that sometimes I crave to go the Wharf sometimes too, but my reaction to the Wharf was nothing compared to her amazement and interest.

As we sat eating strawberry nutella crepes, we looked on at the crowds of tourists snapping photos, shouting about, and stumbling through their fanny packs and purses. I couldn’t help but mention how silly they look. To that she said, “They do look pretty silly, don’t they? I just find it so cool how they come to visit YOUR city. In Ohio, no one comes there with as much enthusiasm.”

And she was right (as far as I know).

I tried to imagine not living in a tourist-attracting city. It was hard to say the least. No more red double-decked buses, noisy tour guides, and swarms of tourists that are willing to pay $25 for a “I <3 SF” shirt and a load of magnets with funny messages like “The choice of dinner today is: Take it or Leave it”.

I think I’d miss San Francisco if I left it. In fact, I’m going to miss it a lot when I officially leave for my UC Davis summer program on June 20th. But it’s for college prep so it’s worth it, right?

Anyhow, as I was sitting with my friend Ivy, I started to remember the foodie book I had started. It’s a novel by Ann Mah called Kitchen Chinese. In Mah’s words, it’s “a novel about food, family and finding yourself”. And indeed, this is correct.

For Ann Mah’s website, blog, and updates on her current city (Paris), go here.

I have to say that I’m enjoying reading her casual writing. It’s almost like she’s talking to you. Basically, the novel is a fictional account – to my dismay – of the main character’s travel to China. The main character is a young women born and raised in New York as an “American born Chinese” so she doesn’t know any more Chinese than the basic words used when cooking in the kitchen. Hence the title, Kitchen Chinese. After a failed relationship and journalist career in NYC, she decides to move to China to follow her brainy sister who has somehow turned herself from an Ivy League nerd to a pop culture in-crowd member. China is where the main character finds herself and reconnects with her roots – all through adventures of food.

I can’t tell whether I just made it sound really cliche and boring, but you’ll have to at least see the book itself. I can’t say that the writing is superb, but it’s definitely a comfortable read. It’s been the perfect companion on the days I like to go to my neighborhood’s local cafe. Mah’s writing is humorous and funny. Sort of reminds me of my style, though I’m not too sure what my style is either.

Also, if they come out with a movie about Kitchen Chinese, you’ll be “in the know”! As much as I enjoyed watching Julie & Julia, I regret not having read the book. In fact, I don’t even own the book! It’s definitely on my “thing to buy” list though.

Did I mention that I was literally a month late from being able to meet her at the Van Ness Books Inc. store? I was so devastated. I was ready to ask her questions about her travels too! I just Googled her name and the book and found a list of her visiting/tour schedule. But alas, I was too late.

So if you’re looking for a casual entertaining read for those moments when you want to relax and read something without doing a major brain workout, then you’ve found the book.

By the way, I can’t wait until this weekend because according to the weather forecasts, it’s going to be sunny and warm with light breezes. What could be better than that? With this kind of weather, it’s time to go out and enjoy the city!

Join Me in the April Challenge: Cream Puffs with Lemon-Cream Filling

2 Apr

Well, the vote is in and the Lemon Cream Puffs recipe is the winner! (Thank you all for voting!) I have not made them yet, but I wanted to post the recipe for those who wanted to join me in my Bon Appetit April challenge.

I would have probably made the puffs tonight for dessert, but as I reading over the ingredients, I am lacking whole milk and fresh lemon juice. Since I’m hoping to follow the recipe exactly without substitutions, I can wait until tomorrow afternoon to make them. (“Patience is the key, young grasshopper!” rings way too true right now.)

The Garden Project (a mini digression)

Butternut Squash, courtesy of The Official Body Building BlogAs the sun is setting and its rays light up my living room at the moment, I can’t help but actually soak it all in. I’m done with my homework for the day (with more studying to come next Monday) and I’ve got the wonderful and beautiful Saturday to look forward to tomorrow. The possibilities are endless!

“Why are you so extra cheery?” you might be asking yourself.

Well, because of the fact that I am now officially on Spring Break for a week! I finally have the time to do what I want to do: wake up late(r), watch Rachel Ray on weekdays, bake, visit some friends, and (hopefully) start my vegetable garden!

Ever since I fell in love with Butternut Squash, I’ve been wanting to grow some of my own. Because of the confines of my apartment, I don’t have a lawn, backyard, or any place with potential to nourish a growing seed, I thought I would buy large container and plant the squash there.

With spring here and summer on its way, I figured I could put the container on the top of the apartment complex, like on the roof. I have no idea whether it is legal or not, but I do know that the roof is strong enough – it can support several people. Direct sunlight is important for squash so the roof is a great plus too. If it is illegal, then I guess putting it inside near the window will have to do.

If I do end up planting my squash over break, rest assured that I will update you! I’d be happy to chronicle the happenings of my Apartment Garden. Maybe my experiment with its ups and downs will help you – if you do decide to plant your own vegetables – produce even better produce. If not, you can always simply sit back and read about my adventures.

For more information on growing vegetables in containers, check out the Sloat Garden Center website.

Without further ado, here is the April Challenge:

(Oh, please do not be daunted by the long recipe. I’d love to hear about your adventure in the kitchen while you bake these).

And, if I do not post before then, Happy Easter! :)

Cream Puffs with Lemon-Cream Filling

Courtesy of Sisi Carroll’s recipe in the Bon Appetit April Issue, found here


lemon cream filling

  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel
  • pinch of salt
  • 3 tablespoons unsalted butter, diced
  • 1 cup chilled heavy whipping cream

cream puffs

  • 3/4 cup water
  • 3/4 cup whole milk
  • 3/4 cup (1.5 sticks) unsalted butter, diced
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon salt
  • 1 1/2 cups sifted all-purpose flour (sifted, then measured)
  • 6 large eggs, divided


  • Robin eggs malted milk candy (optional)
  • 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

special equipment

  • Pastry bad with 1/2-inch plain round tip


Lemon-Cream Filling

  1. Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes.
  2. Transfer lemon curd to small bowl. Press plastic wrap onto surface; chill until cold and slightly firm, at least 2 hours. This can be made 2 days ahead. Keep chilled.
  3. Transfer chilled lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. This can be made 2 hours ahead. Keep chilled.

Cream Puffs

  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper.
  2. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirred occasionally.
  3. Add 1 egg to dough and beat until blended using wooden spoon. Add remaining 5 eggs, 1 at a time, beating until dough is smooth and shiny, 2 to 3 minutes.
  4. Working in batches transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smoother tops of mounds.
  5. Bake puffs 15 minutes. Reverse baking sheets. Reduce oven temperature to 350F. Continue to bake until puffs are dry, firm, and deep golden brown, 30 to 35 minutes longer. Cool puffs on baking sheets.


  1. Cut each puff horizontally in half. Pull out any soft dough. Fill puff bottoms with 1 tablespoon lemon-cream filling. Please egg-shaped candy atop filling, if desired. Press on puffs to adhere.
  2. Place white chocolate in medium metal bowl. Set bowl over small saucepan of barely simmering water. Stir until chocolate is soft and almost melted. Remove from over war; stir until completely melted and smooth.
  3. Using a teaspoon, drizzle white chocolate decoratively over each cream puff. Arrange filled puffs on platter. Refrigerate until chocolate glaze sets, at least 15 minutes and up to 3 hours.

Omnivore Books and Peter Reinhart & Friends

5 Mar

This is one of the days that I actually like my school administration. Giving the students a day off while the faculty are discussing the future plans was a great idea. (Thanks, Mr. Scudder and Dr. Hogarty!)

As you know if you read my last post, I wrote about how nervous I was for the anticipated trip to Omnivore Books to hear Mr. Peter Reinhart talk about the art of bread baking. Not to mention the fact that I had no idea what to make!

Recipe Story: The Applesauce Cake with Oatmeal Streusel

Last night I hastily did an inventory check in my apartment kitchen to find that I had no nuts, no raisins or cranberries, no gruyere cheese, or sour cream. I was completely at a loss of what to do. I mean, there went all my ideas for cinnamon rolls, gruyere puffs, and blueberry buckles. I took out all my baking books flipping madly trying to find a recipe that I could actually make when I saw it:  Applesauce Cake with Oatmeal Streusel.

“Brilliant!” I remember thinking as I remembered having applesauce somewhere in the fridge.

I read the directions which consisted of four simple steps, then began to measure out the ingredients. I took out the flour, sugar, baking power, applesauce, etc. I made the streusel part and then proceeded to make the cake part. I had everything prepared and sifted when it came time to add the applesauce. I opened the jar and frankly, my stomach lurched in disgust.

The applesauce was no longer applesauce. It was pink, fuzzy, and I think it winked at me.

However, I did not come all this way to give up, so I chopped up four medium apples, softened them in a microwave, added about 1/4 cup of brown sugar, and then swiftly pulsed them in a food processor. Ta dah – homemade applesauce!

Two cups of that went into the batter and it was ready to go. Lucky for me, it was well-received (and eaten) at the Omnivore Bookstore.

Omnivore Books – the one and only food bookstore in SF!

Omnivore Books on Food
3885a Cesar Chavez Street
San Francisco, CA 94131
Tel: 415.282.4712
Hours: Mon-Sat 11am-6pm, Sun 12-5
Omnivore Books Sign

Speaking of Omnivore … I was excited to head to this bookstore. How could I have not heard about a food bookstore in San Francisco? It is the only one of its kind and it escaped my knowledge. Before I had arrived, I browsed through the website and instantly felt that I was going to like this place. It had new books, old books, signed books, and pictures of a cute and well-lit bookstore in a vibrant and friendly neighborhood on Caesar Chavez Street.

I was not disappointed.Omnivore book shelves

Though I arrived late (I blame the alarm clock for not going off properly!), I somehow fit into the packed little bookstore. I  dissolved into the mass of people sitting in chairs and on the floor and the others leaning against the back bookcases quite easily. I was 20 minutes late, but as I always think “better late than never”. I was just thankful that my mom and I found parking only a block away.

As Mr. Reinhart was talking, I couldn’t help but notice how cute the bookstore was. I do not know if Mr. Reinhart chose this place or the bookstore invited him or a combination of a mutual agreement, but it was definitely the perfect location.

Owner of Omnivore Books: Mary

Owner of Omnivore Books: Celia

It was big enough to accommodate all 30 (or so) of us, yet it was small enough to have this familiar, cozy atmosphere. It was as if all of us had gathered humbly to hear an experienced baker and philosopher talk about his life findings and point of view. We all had crowded in together captivated by the eloquent speaker.

If an outsider had looked in, we probably looked like a family in a home because that is how it felt like: a home.

After Mr. Reinhart finished his lecture, I was able to meet the owner of this bookstore: Celia.

Assistant: Samantha; Owner of Omnivore: Celia

After talking to her, I knew that this was a bookstore I would be coming back to whether it was for the upcoming events, new baking books, or simply to visit a familiar place.

This is a must visit place for any foodie living or visiting San Francisco.

Like Omnivore? Check out their upcoming events here.

Peter Reinhart and Bread as More than a Symbol

I know that I am young so I cannot say with any truth at least “I have seen it all”. I have actually embraced the opposite outlook in life. I am so excited to explore the world around me, meet new people, and learn about new and different things.

Having said that, I’m sure that it comes as no surprise that when I walked into Omnivore and saw Mr. Reinhart, heard him talking about the 12 step process of bread baking, the techniques of professionals and tips for home bakers, and relating the literal process of bread baking to the spiritual transformation, I was completely stunned.

I could not believe that the man I had seen on the back flap of The Bread Baker’s Apprentice was there. This was the same man that I had written a letter to and emailed back and forth to! And there he was standing right in front of me. I was blown away.

As I listened to what he was saying what interested me the most besides the actual bread making techniques was his comment of the four layers of transformation especially how the basic literal level is usually over-looked.

Peter Reinhart lecturing

To paraphrase what he said, “I always knew that bread was a symbol, but I never considered that the actual process of bread baking in the oven was in itself a transformation”.

If you think about it, what he said is true. He went on to say that though the yeast dies when the center of bread reaches 140 degrees, the outcome of the soft, vulnerable living dough is a beautiful, tasty, crusty bread. The theme that he was talking about was “from death comes life” like a rebirth, or in religious terms, the Resurrection.

A religious interpretation from Mr. Reinhart might be expected from him since he was once a brother. (Even at the brother’s house, he worked as the cook there). But, his insight offers another view on the simple task of bread making. Bread has truly been a staple for many cultures all over the world throughout history. There must be a reason why. And Mr. Reinhart gave his interpretation that does indeed make sense.

The parallels between baking bread and Christianity do seem quite numerous. Whether or not it was intended to be so, I did enjoy Mr. Reinhart’s perspective and will most likely be sharing this revelation with my friends.

The book written by Peter Reinhart from a  Theologian’s perspective: Brother Juniper’s Bread Book.

*He also mentioned that he is in the process of writing another theological book as well due to come out in a few months.

The Other Noteworthy People: Wolfinger & Cohn

Eric Wolfinger - photographer and bakerAfter Mr. Reinhart finished talking, the event broke out into “casual mingling mode”. We were all encouraged to try the baked goods that the other guests brought including Raisin Bran Muffins, pecan(?) tartlets, puffs, and my coffee cake.

While walking around, I was able to meet some really cool people like Eric Wolfinger, a baker at Tartine, and Allen Cohn, photo secession baking assistant of Artisan Breads Every Day.

Talking to each of them made me feel that I could work as a full-time baker. I’m sure there are certain things in life I would not be able to do like perhaps buy a mercedes-benz every two years, but I realized that maybe I don’t mind being a “starving baker” (what an oxymoron, right?) If he could live out his passions for photography and baking, then so could I.

For Eric Wolfinger’s Website on photography and baking, click here.

Originally from Los Angeles, Eric Wolfinger explained to me that he actually majored in Political Science, but then took on baking because it was his passion. Mr. Reinhart recounted a story from his book Artisan Breads Every Day in the Epilogue of when Eric brought a “smoky, crisp flaky crust[ed]” French bread to a dinner that made Mr. Reinhart stop in his tracks.

Calling himself “The Wandering Cook”, he currently works as a baker at Tartine where he and the other bakers produce the same french bread that caused time to stop still for Mr. Reinhart. Once I found this out, I was so surprised at who I was surrounded by in Omnivore. There were so many professional bakers in my midst! Being able to talk Mr. Wolfinger was such an honor that I was delighted with the few minutes we stood and chatted.

Tartine's Pumpkin Bread, Fruit Bread Pudding, Blueberry Cake, and Banana Cake

The other man who I had the honor of meeting was Allen Cohn, one of two the photo session baking assistants for Reinhart’s book Artisan Breads Every Day.

Talking to him, I realized that there are other things that I can do to enhance my knowledge of baking. He was kind enought to write down in my notebook (yes, I actually brought a real notebook to take notes) the list of things that I should look up.

I believe the first thing he asked me was, “How do you measure your ingredients?”Allen Cohn

I knew where this was going because I had read that weighing the ingredients is much more accurate than using measuring cups since everyone measures things differently.

I responded and smiled guiltily, “With measuring cups”.

“You should really buy a scale. They’re only $40. I held a class one time and asked each of my students to measure out 1 cup of flour, and they each came out with flour weighing from 3.5 ounces to 4.5 ounces. It should weigh 4 ounces”.

As I was talking more to him, so much useful information was being tossed out that I had to ask him to write in my notebook. In it, he wrote down several links including links to The Bread Bakers Guild of America and The Bakers Dozen. He also recommended Bread by Hammelman Bread Science by Emily Buehler, and Bakwise by Corrher.

As you can see, I’ve so much to catch up on! But first things first, buy the MyWeight kd7000 scale, or else I would be failing Mr. Cohn and the integrity of bread making would be soiled!

For Allen Cohn’s Baking Website, click here.

The Summary

I am glad that I went today and that my mom was kind enough to take the day off to take me. (Thanks, Mom!) I am glad that I did not hide my applesauce streusel cake at the last minute. (I had whispered to my mom, “Take it back to the car. No one is going to eat it”. She refused after seeing me work so hard last night). I am glad that I met so many wonderful people, including Celia and Samantha from Omnivore. (Celia was Omnivore’s photographer, I think, who was the first one to dare to try my cake! After she gave it a thumbs up, others followed suit).

Meeting other people like Eric Wolfinger and Allen Cohn made me realize that my dream to become a professional baker is possible if I just keep on baking. I was so lucky to be in the presence of so many experienced bakers who were willing to share their knowledge and experience with me.

I felt so honored to be mentioned by Mr. Reinhart in his formal talk ‘on stage’ in front of everyone too. At least five different people came up to me asking what my blog’s name is. (“Notebook Worthy”, I proudly replied with a smile). I’m also very thankful for Celia from Omnivore for tweeting about me to her 1,600 followers!, and Heidi Swason from 101 Cookbooks for re-tweeting her tweet! (ah, the beauty of the internet) Most of you are probably here because of her! :)

Also seeing Mr. Reinhart as a theologian and not just the bread baker was a nice experience too. Hearing him relate bread to religion was quite an experience, something I will take with me.

Hear Peter Reinhart Talk in the Taste3 Conference Here

Most of all, I was happy to be surrounded by people who shared my passion for baking. I have to admit that I do not run into too many student bakers at my school.

I have learned a lot about myself and the possibilities of the future because of the people I met today. It truly is rather exciting.

Double Treat: Omnivore Bookstore & Peter Reinhart!

2 Mar

Omnivore Event
March 5, 9:30 am:  Peter Reinhart

I am so excited for because in less than 36 hours I will be at San Francisco’s acclaimed Omnivore (Culinary/Baking) Book Store on Cesar Chavez Street. Why might I be so excited to be there at 9 a.m.? Well, because I finally get to meet and talk to Peter Reinhart, author of The Bread Baker’s Apprentice (and many other books)! He is coming to the Bay Area to talk about baking breakfast breads.

Complete List of Omnivore Events

At the same time, I am extremely nervous to meet him. Online it mentions that visitors can “bake some to share, if [they] feel moved!” I would love to bake something and bring it there, but I do not know if my baking skills are quite up to par to present it to the Bread Master himself! I was considering on baking cinnamon rolls using his recipe, but I thought that maybe that might be worse since he would know what the cinnamon rolls should taste like. Eh, I might just have to figure out something else. If you have any ideas, please leave a comment.

But anyway, I just wanted to share my anxious feelings as well as invite you to come out to this visionary bookstore. I have to say that I did not know that a cullinary bookstore like Omnivore existed. Then again, this is San Francisco I am talking about, so this should not come as much of a surprise. Still, I am quite interested to explore the bookstore itself.

Omnivore sells vintage books and signed books as well as newly released books. If you are looking for letter by M. F. K. Fisher, then you have found the correct place! These letters range from $50 – $200 so depending on how much you want to spend, you can have your pick.

So there you have it: a great upcoming event (Reinhart) and a lovely new bookstore (Omnivore).

And of course, I will write about Friday’s meeting and post up the pictures that I take. :)

Peter Reinhart: A Legendary Man, Philosopher, Baker

14 Feb

Peter Reinhart: Bread Master, Man of Philosophy

Peter Reinhart Links

  • Miniature Bio
  • Personal blog: Peter Reinhart’s Weblog
  • Amazon’s Collection of Peter Reinhart books
  • Video of Lecture at Taste3
  • Well, the topic for this post is really overdue because the person whom I am writing about deserves a lot of credit, but I digress no longer!

    My Story

    As I was trying to find a picture of Peter Reinhart’s Artisan Breads Everyday (the book I used to make Peter Reinhart’s cinnamon rolls that I wrote about here), I stumbled across the Mr. Reinhart’s blog at: I easily found myself musing over the different posts amazed that such a well-known author would have time to keep a blog regularly updated. I somehow ended up on his October post in which he wrote that

    If you send me a stamped, self-addressed envelope to: Peter Reinhart, PO Box 79157, Charlotte, NC 29271, I will send you a signed bookplate to paste into your book. This way you can buy the book from your favorite bookseller at a better price than I can offer you and still get it signed. In your note, please say who you would like the bookplate(s) to be signed to.

    Honestly, after I had finished reading it, I re-read it again because I have a bad habit of skimming over things rather than fully reading them. So after I re-read it, I realized that I had been holding my breath because I felt a tightness in my chest building up. I could not believe it – the Mr. Peter Reinhart gave out his address online for his readers to write to him to receive the bookplate(s)! It did not matter to me that I did not even know what a bookplate was or that the post was from October of 2009 because I was stunned. I stared dumbly at his post for a while longer and then scrolled around madly trying to read his other posts for clues as to whether or not he would be able to send any more. I saw nothing more than this on October 13th:

    Thanks to one of our alert readers, Canan K., it appears as though I screwed up the zipcode in the previous post. For those wanting signed bookplates, the correct address should be:Peter Reinhart

    PO Box 79157

    Charlotte, NC 28271   <I had written a 9 instead of an 8>

    Please refer to the previous post for related details. So sorry–if you already sent it to the other zipcode it may take longer to find me or it may get returned to you. Please give me it an extra week or so; it should sort itself out and the book won’t be released for about 2 more weeks. Thanks for your patience!

    And this on October 25th:

    Hi Everyone,

    The zipcode screw up I made didn’t seem to stop the mail from arriving, so I’m sending out the first batch of bookplates tomorrow (Monday). Even the ones with the wrong zip still arrived. Thank you all for sending in for them and for including the self-addressed, stamped envelopes. I have over 200 requests already, so you can see how the costs can add up. My hand is cramped from signing the bookplates all weekend, but I’m just about caught up.  For those who still plan to request one, please see the previous two posts.

    I could hardly hope to think he would send me a bookplate – whatever it was – since I had read this post in January – JANUARY. This was THREE months after he had written the posts. He even mentioned the costs adding up. Still, I could not just let this go. After I had been waiting for a whole year to bake from one Mr. Reinhart’s books (particularly The Bread Baker’s Apprentice), I had received his other two books Artisan Breads Everyday and Whole Grain Breads: New Techniques, Extraordinary Flavor. Now just two weeks later, I stumbled across this bread master’s blog and his P.O. Box, and was now in closer connection to him than ever.

    As the young, ambitious baker that I am, I was determined to write him that letter any how. I figured that the worst that could happen was that one of his publisher’s or agents would come across it eventually, screen it, and then maybe (maybe!) it would reach him so that he could read it himself. The letter turned out a lot longer than I had expected  – two pages longer – but I enjoyed writing every bit of it. I ended up kind of telling a bit of personal history and explaining my love of baking. The last little paragraph was where I mentioned the book plate. I was not even sure how to introduce the topic, but I wrote to the best of my ability. I proofread my letter, then sent it out by the end of the week in a large manila envelope along with two pictures of my cinnamon rolls and garlic pretzels that I had baked based off of his recipe.

    About a week later on January 19th …

    I received an email from the legendary bread master himself! As you can imagine, I reread the email a thousand times before anything clicked in my head. I knew that I had written about my blog and included the link, but he actually found my email address on the site, and sent me an email! I could not imagine how my letter had gotten me that far! People do indeed read letters – no middlemen attached! Moreover, he mentioned my blog on his blog, which is probably how you ended up here in the first place. :)

    Well, after another email, he informed of several important places to eat at in San Francisco, namely ACME at the Ferry Building and La Boulange Bakery and Cafe on Filmore and California Street. I resolved to go to either bakery with my mom the next available weekend that we could to which she responded that we could go to La Boulange the very next weekend; so that’s just what we did. We went there, ate there, and indulged ourselves with the open-faced chicken with mushroom cream sandwich with tomato soup, the BLT with fries, and a vegetable galette. It was complete bliss. I ate everything single thing from every morsel of the freshly baked whole wheat bread to the last drop of the tomato soup. We left feeling happy and satisfied glad to have tried a restaurant reccomended by the bread legend himself. As for ACME, I wrote about it in my blog here. But basically, my favorite thing there was what was called the “Teeny Bread” because it was so soft and moist like a sponge cake.

    Now, about a month after the legendary email …

    • I set on my calendar for  March 5 to go to Omnivore books to see Mr. Reinhart for his book signing. I do not exactly have any more books for him to sign since he already sent in the bookplates, but I am going to show up anyway just to see him in person. I have no idea what to wear or what to say or what to bake! (On his blog, he wrote “Bring something delicious!”) I am open to suggestions of all kinds so please comment below.
    • After researching more about Mr. Reinhart, I came across his lecture in which he talks about the science of fermentation and whole grain breads. I listed the link below.
    • For my birthday (February 4th) my mom completed my initial “wishlist” book by getting me Mr. Reinhart’s award-winning book The Bread Baker’s Apprentice, which I have yet to try something from it. I have made the cinnamon rolls twice now. :)
    • Because my mom also got me other baking books and some friends pitched in and bought my some baking equipment, I think I’m going to try to create another page listing my baking tools and recommended baking books. I’ll probably call the page “In my Kitchen & On the Shelf: the baking tools and baking books I use”. This can be useful at times to understand how I bake and why certain things turn out the way that they do.

    I suppose that the end of my little update and story. However, I must thank Mr. Reinhart for his wonderful encouragement and for his wisdom:

    In the end, the goal is to work with your head, not just your hands.

    P.S. I want to wish you a Happy Valentine’s Day and Happy Chinese New Year! I wish I had made something more festive, but I’ll try to make something later today and then post about it on Monday.