- Savory, delicious
- Appealing to the senses
- Opulent, sumptuous
2. Lush noun
- Intoxicating liquor
- A heavy drinker, especially a habitual one
“Hello, my name is Lauren and I am NOT an alcoholic.”
However, I fully (and proudly) admit to being an alcoholic cook/baker. Its a funny thing really since, truth be told, I’m not much of a drinker. Don’t get me wrong, I love to sit down with a nice glass of wine or hit up a local brew pub every now and then, but I consider myself a rather occasional drinker.
The thing is, I view alcohol as a flavor enhancer, a food additive (its a shame that phrase has such a bad connotation now). Just a small amount can give depth to any dish; its subtle flavor teases the tongue without overly asserting its presence. In a way, alcohol is similar to umami, in that it is a rather enigmatic flavor sensation, often an ephemeral brightness followed by a richness that lingers on the tongue. And yet, I use so many words and still fail to aptly describe the sensation. So I guess you’ll just have to try it out for yourself to see what I am talking about.
About This Blog
I set out to write a blog focused on baking with alcohol. As I mention in my first post, I love making rich, indulgent desserts and I am not shy with the bottle (in my desserts that is. I’ve never tried baking while intoxicated. I don’t think it would end well…). But while I focus on dishes that incorporate alcohol in someway, it is not a hard set rule and you will find many non-alcoholic recipes here. Along those same lines, I will feature more than just desserts. In this blog, you will find a collection of recipes ranging from breakfast, to lunch, to dinner, and, of course, dessert.
I am a born and bred Californian. I grew up in the San Francisco bay area, received my bachelors degree in molecular biology from UC Santa Cruz, then moved down to Southern California for graduate work. I am currently working on a PhD in biology at UCLA. It can be stressful at times, but two major hobbies keep me sane: Brazilian jiu jitsu (I’m currently a blue belt) and, of course, baking.
My passion for food arose, strangely enough, through several battles with anorexia. The thing about anorexia is that you become obsessed with food. It’s a control issue really. For every morsel I put in my mouth, I had to know what was in it, where the ingredients came from, how it was made, so and and so forth. Of course, at that time, it all boiled down to “how many calories are in this?”. Needless to say, I had a very unhealthy relationship with food.
But, for all that, anorexia had a beneficial side effect. I became obsessed with food. I always felt more comfortable making my own meals, so I learned to cook and to bake. Though it began as a means to control what I ate, it quickly became an activity that I took immense pride and joy in. And, as I recovered, I learned to use it as a tool to prevent myself from relapsing. I never, ever want to lose the passion and satisfaction that I have found in experimenting in the kitchen. Baking is my creative outlet. I delight in trying new and crazy recipes and take immense pride in sharing my recipes. And this, this pride and pleasure and fascination and sometimes even exhilaration in the kitchen, is a constant reminder to take joy in cooking, in baking, in food, in experimenting, and, indeed, life in general.
(as cliche as that sounds)