What I think is that you have to use everything life gives you – like opening an icebox and reaching inside – and you use it well and modestly and hope that you’re a little better at it than you were yesterday. Since you are being judged by an audience, you must supply them, not with a fantastic dinner every day, but sometimes with a glass of milk.
– George Balanchine
My name is Liz and I’m a self-taught pastry cook based in Montreal. I always save room for dessert.
I spent my twenties getting a Fine Arts degree, but it was always cooking – baking really, that took over my brain eventually. Art and pastry, they used to squabble… but pastry pays the bills, you see.
Oh, that and I’m obsessed with it.
I never went to culinary school, I learned everything I know on the job (and from reading a lot). And there is always, ALWAYS more to learn.
So I plan. And practice. Blogging is a huge part of that, part of my journey towards becoming a pastry chef. It helps me to keep accurate records, and forces me to hone my recipes to a point where others can make them too. I hope you enjoy coming along for the ride!
You mention some mysterious names in your posts. Who are these people?
I refer to the most important people in my life by nickname. My husband, who’s been by my side for five years, I call him the Ninja because he is quiet and dark and can slip around unseen when he wants to. My baby boy is Muffin because I cannot resist a food related name. There are others. Those two are my world, though.
Why is your blog called Bubble Tea For Dinner?
I don’t know. I was drinking a lot of bubble tea at the time. I’d just gotten back from Taiwan and they really do make it best. I know it’s a silly name. Let’s just say my brain is never on the main meal compared to my love affair with dessert.
Some of your recipes are copied word-for-word from the original authors. What gives? That’s not cool.
Oh geez, I know. I had zero idea about blog etiquette when I first started BBfD. I think that total naiveté is a big part of why I didn’t include a lot of recipes in the older posts, but I’m fixing it. Everything is recent history is legit. Boomshanka.
Partly it’s veganism’s fault and I didn’t want to pretend like I knew how to make pastry cream ’cause back then I didn’t. I do now.
Yeah, it’s the way to be! Or to each their own. At any rate, I used to be vegan, and my vegan blog is called Kamutflake Girl, there are a lot of cakes there, too.
Can I collaborate/send you things/complain?
Hell’s yeah! I’m easy like that. I’d love to hear from you!
I archived all the desserts of the world once. It’s on my Pinterest.
I mostly hang out on Instagram though.
And Facebook, but only to post about weird, arty, food-related things.
My Twitter is just for show, but you might convince me to use it more often.