Blog Post List

This blog post list contains the most recent blog posts from The Messy Baker in reverse chronological order. You can also browse by recipe category or use the search function.

02 Jun
My Birthday Wishes

It's my birthday. And since you are all lovely people, I just know you want to get me something. Something nice. Something special. Something I've been dying to get for myself but won't because I'm not a materialistic person. Because I'm so thoughtful (and already have...

01 Jun
Cookbooks You Should Buy Just for the Photos
I recently recommended Helene Dujardin's book Plate to Pixel. Not only is it extremely informative, it's full of gorgeous photos -- photos that make you feel like stopping what you're doing and sitting down to eat. Not in an "I'm starving. What's for dinner?" kind of way. But in a "It's summer holidays and I've got all the time in the world to relax and have a bite with you" manner.  Her photos have a voice and they're singing, "Summertime and the living is easy." And voice is one of the hardest things for an artist to develop -- whether your'e a writer, painter, sculptor, filmmaker or photographer. Other than practice, practice, practice, the best way to develop your voice is to expose yourself to different styles. The following cookbooks all have impressive photography, each with its own distinct feel. While the photos might not always make you feel hungry, they will make you feel something -- young, happy, serene, curious, nostalgic or inspired.
30 May
Review: Plate to Pixel
Hang onto your harddrive, this is going to get a wee bit technical. I'm about to talk photography. If you're here for a recipe and don't know an f-stop from an f-bomb, grab a cookie from the TARDIS and poke about the archives. If you are a food blogger who struggles with photography, top up your coffee and sit down. In a rush? Here's the short version. If you have a digital SLR and struggle with food photography for your blog, buy Plate to Pixel: Digital Food Photography & Styling by Helene Dujardin. Now. Got five minutes and a full mug ? Here's the long answer. I have read books on food photography. I have taken online photography lessons. I have even taken the time to read my camera manual. And still photography remains my single biggest frustration. It's hit or miss and until now I couldn't tell you why. While I understood the individual concepts, I struggled to bring them together. Having read Plate to Pixel, the pieces are finally coming together.
27 May
Five Years In
I was poking about the archives, looking for inspiration and to my shock realized that Christie's Corner recently turned 5. Five? Five! How'd that happen? As a classic ENFP, I don't stick with anything that long. Okay, I've been married for almost 9 years, but to keep things fresh I rearrange the furniture every six months. And yet, this blog has been quietly chugging along in one form or another for half a decade. What gives? To be honest, there are times I have considered throwing in the dish towel. I've often asked myself, Does the world really need another recipe for butternut squash soup? After all, other than an embarrassing amount of cat hair wafting about my kitchen and a natty TARDIS cookie jar, what sets me apart from the others? But just when I am ready to pack up my camera and wipe the virtual counter clean, a book, a person or an idea comes along that says, "Keep going." And you know me. I always do as I'm told.
Tripel Chocolate Brownie Cookies - Made with love by
24 May
Recipe: Triple-Chocolate Brownie Cookies
This is Mairlyn Smith. Like me, she has a  frequently misspelled first name and a passion for chocolate that borders on illegal. She even has an impossibly small kitchen (like mine was until last year). I had the pleasure of interviewing her earlier this month and the longer we talked the more I realized we had in lot common. By the end of our conversation, the only difference between us -- other than hairstyle and a few inches of height -- is that I don't go into grocery stores with a big blade and hack at the root vegetables. Other than that? We're practically twins. She also wrote a health-conscious cookbook that fits my tagline, putting flavour before looks. Unlike many health-focused cookbooks, where fibre content and finger-wagging trump taste and joy, Mairlyn's Healthy Starts Here!: 140 Recipes that Will Make You Feel Great is rooted in pleasure and practicality. She believes, and backs up with studies, that treats are essential to your emotional health. She believes if  something is "good for you" it should also taste good. She believes cooking shouldn't be so complicated you end up huddled in the corner nursing a bad case of carpal tunnel syndrome and an anxiety disorder.
24 May
TARDIS Cookie Jar

This is a TARDIS Cookie Jar. It's mine. You can't have it. If you want your own, and I know you will, you can buy one here. It's the best cookie jar in the world. No. Make that The Universe. Why? Well, being a TARDIS* it's bigger...

16 May
Recipe: Yogurt Chicken with Chutney Yogurt Sauce
This photo the best I can do. The final dish was delicious but it's all gone and I figured a shot of the bones wasn't going to cut it. So here are some of the spices you'll need. Trust me, you'll be glad you rummaged about in the cupboard for that hidden jar of allspice. The resulting sauce was so tasty I used what little was left over as salad dressing. This recipe comes from 100 Perfect Pairings: main dishes to enjoy with wines you love. My cyber-friend Jill Silverman Hough (we've emailed but never met) is the author behind this brilliant little book. When I asked her favourite recipe picks, she named some dishes, but diplomatically suggested my recipe-first approach needed a tweek. She wrote:  
My advice? Pick a wine you like, then pick a recipe in that wine’s chapter...  I think you’ll be most likely to find something that’ll really turn you on that way.
She was right. While it's not hard to get me excited about a delivery system for shiraz or cabernet frac, I get sulky when confronted by a chardonnay. But with a mom and two sisters more inclined to off-dry-pushing-sweet whites, I figured this was an opportunity to compromise. So I gave Gewurztraminer, my mom's favourite, a try. And I'm glad I did.
10 May
3 Reasons to Love Your Local Butcher
My local butcher shop isn't quite as picturesque as the one shown above. Even without cuts hanging in the windows or the latest specials written on the glass, I get an old-world feeling whenever I pop in. It's like I've walked into a scene from a BBC series set in small town Yorkshire, only the prices are in dollars and I can understand everything they say. Without  uncooperative shopping carts, long line ups and muzak nattering away in the background, I don't really feel like I'm grocery shopping. It's more like a friendly visit where money and meat exchange hands. While there's nothing wrong with supermarkets (except uncooperative shopping carts, long line ups and muzak), I find I'm spending more  and more of my grocery dollars at independent shops these days. At first I though it was about eating locally, but it's actually about community. After all, any chain store with a decent butcher can:
  • tell you know where your meat comes from
  • steer you towards the best (and not necessarily the most expensive) cut of meat
  • bring in special orders
  • custom cut / grind your meat
All you have to do is ask. So why go the the little guy? You likely won't fully appreciate your independent butcher (or green grocer or cheese monger) until you:
08 May
Happy Mother’s Day 2011
This is a my mom. Four years old and full of spunk. This photo, with an impeccably well-groomed child perched on an equally well-groomed pony, standing on a freshly swept urban sidewalk, shaped my vision of an ideal childhood -- the one I was so cruelly denied. For years I used to beg my mother to buy me a pet horse. Kind of like the one pictured above. Only bigger and with a longer mane. And without the spots. I wanted a chestnut mare. And if you're going to bother getting a horse, it might as well be the kind you like. "But dear, we live in the city." To her, the logic was so clear nothing more was left to be said. "We can keep the horse in the garage and I can walk it in the park." To me, these solutions were so obvious nothing more was left to be said except "What shall we name it?" I never got the horse.
06 May
Books that make you a better cook
Coddle! Fricassee! Macerate! Sorry. I just had to get that out of my system. I'd like to publicly thank everyone who took the time to give me a reality check the other day. Having read a few too many "how to write about food" articles, I researched myself into a corner. But you pulled me out, dusted me off and gave me a reassuring pat on the back. Thanks. I've been thinking a lot about what you've said and now feel confident that if I toss out a forbidden term you will either understand it, figure things out from the context or turn to Google. It also seems that you are a curious bunch who like to expand your gadgets collection as well as your culinary knowledge. So, here are four books I turn to often in my quest to develop new recipes or at least not cause any more kitchen disasters in the process. While they cover similar territory, each does so in a different way. I'm betting between the four, there's one (or more) that will suit.

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