Hi friends,
Forgive me this longer-than-expected absence from posting; I had to leave town for a few days for some less than fun (to put it mildy) business, out-of-state. But though I have not been cooking the past few days, I have been writing and scheming on my computer. So tomorrow I fly home, where baby, husband and stove await, and I should have a post for you by tomorrow evening.
With affection,
Camilla
5.19.2008
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5 comments:
Hi Camilla,
I'm sorry to hear about your not so fun business, hope you're doing well. I'll be looking forward to that new post!
In fact, I've just started a blog of my own - only two posts so far, but that will change I'm sure! Come and have a look...
Katrin
Sorry to hear that the reason you are not posting is due to some not so fun stuff. Hope you are doing ok in spite of it.
Don't worry about posting until you have time. You seem very busy.
In your previous cheesecake post you recommended nonstick pan. I have read that these pans are cancer causing- what are you feelings on this?
This second question may seem far away from your blog, but since you received a phd and write cook books, I figure you have spent and continue to spend alot of time at your desk. How do you prevent yourself from constantly needing gum, life savers, etc while working? I find, I always need something in my mouth but don't always want hot tea or a beverage. Thanks!
Hi Katrin and Patsy--thank you so much for the words of good cheer!
Hi Lara,
Always a good question re: nonstick pans.
I don;t use nonstick skillets, more as mattre of preference (I like stainless stell and cast iron best).
There is some interesting research out there, though. The EPA currently claims there is no evidence re: causing cancer if used at normal cooking temperatures.
Several sources I've read (including an article in the New York Times) quoted the groups (e., The Environmental Working Group) who are trying to change the labels on nonstick pans. They want the highest temp rating to be changed from 660 (Dupont, who makes Teflon, uses this number) to 325 or 350. So I'm still in that range for cheesecake.
In the end, I make no claims one way or the other-I think it is good to read what the current science is and make yur own decision about what feels right :) It's hard these days, yes?
As for nibbling at my desk: working at my computer is one of the times where I absolutely forget about eating at all. Ironic, given that I'm usually writing about food in one way or another. But chewing minty gum definitely works for me in other circumstances (like when I'm testing recipes and trying not to lick the cake bowl or spatula 20 times over :))
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