From New York City Getting out of bed this morning with sore feet and an aching back didn’t bode particularly well. But I tried to think of it as a sort of happy hangover from my first day hanging out with the pastry staff at Bubby’s, and I headed out again from the West Village to embark on my second day. The fact that I’m back in my rented room now, waiting for the double dose of Ibuprofen to kick in, tells you that 1) it’s sometimes a load of bullshit when people tell
From New York City A guy on the 1 train uptown at 5:30 p.m. motioned me that I had something on my face. I checked my reflection in the subway car window, and I had a huge schmear of flour across my cheek. I was also smiling. The schmear and the smile pretty much sum up my day. It began in the polar opposite way most of my days begin: standing in the dark on the loading dock of a restaurant in lower Manhattan, with a pastry assistant and a chain-smoking line cook, trying to figure out how to get
From New York City I’ll be up and out around 5:30 a.m. tomorrow, cruising for a good coffee on the way to Bubby’s in Tribeca from my room in the West Village. Chef’s jacket is tucked into my bag, ready to go (the less I have to do at that hour, the better). I’ll have my pie charm on a chain around my neck. Wish me luck as I try to find a place in the kitchen that doesn’t annoy the hell out of the staff while they turn out a gazillion pumpkin, pecan, chocolate peanut
From New York City We’re here. We’ve gotten the whirlwind lunch-rush tour (damn, bum timing) of Bubby’s underground labyrinthine kitchen complex, where we couldn’t shake hands with one of the pie gals because she was, you know, holding a pie in each hand. I am posted at the moment on a bench outside because the restaurant is waaayyyy too crazy to be bothered. That’s okay… exactly what I expected. Thrilled to be here. Can’t wait to get into the kitchen be
Yep. CurvyMama’s packing to go off to New York to hang out in Bubby’s kitchen, an adventure made possible by the inscrutable generosity and what-the-hell attitude of owner Ron Silver and his pie guru, Ricardo. These guys are letting a total stranger into the kitchen for a week. They’re either awesome, crazy, or both. So my chef’s jacket and my trusty Dansko clogs are ready to go. The most comfortable shoes on earth, which I live in anyway, will now come in handy in a whol
I can’t think of anything that smells better than pies that are just out of the oven, sitting plumply on my stove grates for a nice long cool-down. The babies I’ve got perfuming the room at the moment are a pecan and a pumpkin, prepared for CurvyMama’s first official catering job. (yay!) We’ll box em up for delivery in the morning. Time to order stacks and stacks of aluminum pie tins and pink bakery boxes. If you bake it, they will come…
I’ve finally gotten the blog started! This will be my buttery little platform for sharing pie-making and pie-tasting adventures, whether they’re in my own kitchen or someone else’s. Follow me, tweet me, email me, like me, but most importantly, like my pies!