About The Barrister
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| Foodbuzz Fest 2011. |
I am a traveler. Since 2004, I have been to Uruguay, Argentina, Tanzania, Kenya, Spain, Australia, Singapore, Vietnam, Laos, Cambodia and New Zealand. I even lived in Chile for six months. My palate is influenced by these adventures, with recipes pulling from Asian, Indian and Latin traditions, often in combination with the Californian and Jewish cuisines I have grown up with.
I currently spend my days in the San Francisco Bay Area, seeking food adventures and trying to keep from going crazy. I lug around my dearest laptop, a MacBook Pro named Henry II in honor of the British monarch who had strong ties to legal reform. My nerdiness knows no bounds.
You'll often see me talk about my neurotic dog Angel and my strange family. She's awesome; they sometimes are not. Also, feel free to ignore me when I bemoan my three year stay in the Midwest--it was good for law school but bad for living. I don't think I'll ever get over it.
You'll often see me talk about my neurotic dog Angel and my strange family. She's awesome; they sometimes are not. Also, feel free to ignore me when I bemoan my three year stay in the Midwest--it was good for law school but bad for living. I don't think I'll ever get over it.
About The Blog
The Baking Barrister blog began as a way to keep occupied during unemployment. In February of 2010, I came across a recipe from Artisan Bread in 5 Minutes a Day. If you haven't noticed from my blog, I like bread. So, I went out and purchased my first envelope of yeast, which was soon turned into a delicious rosemary boule. Easily amused, I decided to tackle cinnamon buns. While delicious, my non-existent yeast skills did nothing for me with regards to their fluffiness. Not used to failure, I soldiered on and over to my laptop. I am not joking when I say I spent days reading about bread making techniques and recipes. I devoured information in hopes of devouring better bread. I am now happy to report that my bread skills are much improved, and I bake a mean loaf.
The excitement I felt at conquering bread propelled me to branch out into other areas of the culinary kingdom with the final goal of leaving behind the reheated pasta and bowls of cereal that littered my life as a law student. Sharing seemed like the right thing to do--a way to keep motivated and meet people looking for the same. As for the name, I like alliteration and Cooking Counsel didn't call to me. Plus, Barrister just seems more refined and dignified, if not a bit pompous, matching quite nicely with my absurdity.
