tag:blogger.com,1999:blog-31083792.post861425026908226372..comments2023-07-01T04:13:35.023-07:00Comments on Adventures in Dessert: What is a memory worth?Unknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-31083792.post-38577422986033354342007-11-17T08:46:00.000-08:002007-11-17T08:46:00.000-08:00re, the apron:(I swear, I thought everyone would t...re, the apron:<BR/><BR/>(I swear, I thought everyone would think I was a jackass for not knowing but apparently it's a tricky thing): <BR/><BR/>If you are not wearing it over your head, fold the front part down, pull the fabric tight and put it where you want it on your body, cross hte strings around your back and then tie the strings TIGHT. tighter than you want them to be. <BR/><BR/>tie it in front, and the fold down a bit of the apron over the strings, which either hides them or keeps them up or does something magical so the whole thing stays up all day long! who knew? <BR/><BR/>also, the proper way to accessorize with a side towel is to bring a corner of it up through the string so most of the towel is by your body and one flap is over the top. so you can pull it out easily. <BR/><BR/>yes, the things we learn in school ;)so much cake so little timehttps://www.blogger.com/profile/01467986717530365998noreply@blogger.comtag:blogger.com,1999:blog-31083792.post-45367931643396056632007-11-17T05:16:00.000-08:002007-11-17T05:16:00.000-08:00ditto, re: the apron. the things we didn't learn ...ditto, re: the apron. the things we didn't learn in school, I swear!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31083792.post-30848919079300592222007-11-15T10:52:00.000-08:002007-11-15T10:52:00.000-08:00How is an apron property tied, anyhow?How is an apron property tied, anyhow?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31083792.post-8679894775235757142007-11-14T22:57:00.001-08:002007-11-14T22:57:00.001-08:00hi! Torte is made. I bet Dolly would be proud to s...hi! Torte is made. I bet Dolly would be proud to see it reproduced here in SF. Baking-wise, there were some things I did not love about it (the chocolate filling, the amount of sugar in the shortcrust, the way it gets handled/baked). But, craft aside, it is nice to make something you know is hard to find. Something with a tiny and dedicated audience. Something that can remind someone of home. And it's challenging to put a price on all the intangibles.so much cake so little timehttps://www.blogger.com/profile/01467986717530365998noreply@blogger.comtag:blogger.com,1999:blog-31083792.post-69454824243711577552007-11-14T22:57:00.000-08:002007-11-14T22:57:00.000-08:00This comment has been removed by the author.so much cake so little timehttps://www.blogger.com/profile/01467986717530365998noreply@blogger.comtag:blogger.com,1999:blog-31083792.post-25669681129115893092007-11-14T05:09:00.000-08:002007-11-14T05:09:00.000-08:00Lindsey,I'm very excited that you are making this ...Lindsey,<BR/>I'm very excited that you are making this torte. It is a torte I grew up with. My ma didn't make it,(every Ukrainian lady had her own signature torte) her slighltly loopy friend Dolly did. It would appear only on very special occasions, and only as a leftover , probably swiped off Dolly's dining room table by my mom to appease the pint-sized pastry fanatic also known as her daughter. I'm intrigued that you are getting to know this cake in a professional manner: a recipe treasured and in some ways "owned" by a Ukrainian lady now in her seventies.<BR/><BR/>As for pricing considerations: I know that my nice Ukrainian friend who commissioned this cake wanted to pay you whatever you felt it was worth; he respects your craft immensely. But as a sometime-freelancer I know how difficult it is to come up with a price that accounts for community, economic conditions, memory and culture. so yeh hey good luck with that! - and I cant wait to hear how it turns out.MBhttps://www.blogger.com/profile/12966239424084618024noreply@blogger.com