When I was in LA last weekend, I wandered into a shop on Abbot Kinney that had at least a hundred cake pedestals in a variety of sizes. My heart leapt at the sight! I was going to buy at least 5 of them. And then I saw the prices tags. 

The smallest cake pedestal was 8" and cost $68. The pastry gig doesn't pay that well and there is no way I can afford a $68 cake stand. 

Logging onto one of my favorite websites (and stores), Anthropologie, I found a cake stand that is cute, has a cover and fits my budget. $24? I'm sold!

I've moved past my denial. Hand-whipped cream through my anger. Bargained with the fates for the return of Gourmet. Eaten whole pints of dulce de leche Haagen-Dazs in my depression and have finally arrived at the acceptance. Gourmet is gone. 

While I subscribe(d) to both, Gourmet and Bon Appetit, I honestly have never given Bon Appetit as good and thorough a read as I always do with Gourmet (typically pulling the tattered copies from my purse a month later when a fresh and shiny copy arrived in my mailbox). 

This article is from the Los Angeles Times about the editor of Bon Appetit, Barbara Fairchild. While not overly in-depth, it is nice to know a little bit about Ms. Fairchild, seeing as I've read all of Ruth Reichl's books and feeling a special kinship to her.

Just from the brief article, I like Barbara Fairchild a little more than I have in the past when reading her editor's letter at the beginning of every issue. 

Perhaps Bon App will replace Gourmet as the tattered food mag always in my purse. Perhaps. 

This quote comes from the Wall Street Journal article written about David Chang and his new book from his restaurant Momofuku
. I like how he describes the restaurant industry and why he chose to write his book in the tone of his true voice instead of sugarcoating it and making the restaurant industry sound pretty and clean.

Mr. Chang says the book's tone is a conscious attempt to capture the brutal, gritty and exhilarating tone of the restaurant kitchen. "There are so many more f-bombs and terrible things that happen in restaurants. It's an ugly, nasty business, the cooking world. It's hard, hot and grueling. Other books choose not to document this," Mr. Chang says. Prettifying the restaurant business and the world of food is fundamentally dishonest, he says, which is why he includes the recipe for a pig's head torchon (a cylindrical pâté) with instructions to "grasp that fact" that "pigs have heads."

It's been a very long week. My partner at work has been dealing with her ill child and therefore has been calling out sick. Each day, my production list looks a little bit longer and soon 9 hours stretches into 10 and then into 11. I've been considering cutting out the whole driving home and just setting up a cot in the back office between the fax machine and bookcase that holds my pizzelle maker. 

Exhaustion has taken hold. But so has the desire for a leisurely glass of vino.

"She owes you a drink," the head chef said to me the other day.

"No," I reply, "she owes me a bottle of wine. With a curly straw!"

He laughed, but I was serious. 

My wine of choice for said bottle would be Middle Sister's Pinot Grigio (actually a blend of pinot grigio, chenin blanc, and chardonnay). While I do find the wine incredibly tasty, I initially picked up the bottle because the label was fabulously designed with a likeness of a drama queen (who reminds me a little of myself). 

It's light and crisp with apple and pear flavors. Under $12? Even better! 

A perfect conclusion to a long week at work. Curly straws are optional, though, I recommend them.

Song of the Day: "Boys Wanna Be Her" by: Peaches 

Starbucks has a new look…unique? Supposedly, each revamped store will have it's own locally inspired interior. The first boutique store opened in the UK on Friday, and has a loft-inspired decor. Starbucks plans to roll out this concept in the UK and then on a global scale as stores need refurbishment.

I wonder which US Starbucks they will revamp first? Seattle?

If anyone has any pictures of the first one in the UK, please email me.

Design Week UK