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Cake obsession well under way
Well, I have found a new obsession — cakes. No, not eating them — making them. Actually, decorating them.
And, as is usual with my new obsessions, I have gone a bit overboard. I’ve already easily spent more than $200 on cake decorating paraphernalia, signed up for a cake decorating class, and talked my sister-in-law into trying to start a business down the road. I’ve researched business names, Web sites and even asked a friend to come up with a logo.
When I tell people — mostly my family members — of my aspirations, they scoff. Their reactions range from “Yeah, right.” to “Is this going to be like when you bought the piano so you could learn how to play — four years ago?”
I suppose they have good reason to doubt my intentions, but it doesn’t bother me.
I’m never happier than when I’m in the midst of a new obsession.
In the same vein, our indulge page this week features Cindy Gross, someone else obsessed with food. Cindy is the subject of the first of our profiles on amateur chefs.
Now, we didn’t just happen across Cindy accidentally. She and Alan Simmer, my Insider assistant and indulge correspondent, produce a blog on The Courier’s Web site, www.wcfcourier.com, called “Best Served Warm.” In fact, look for excerpts from Cindy and Alan’s blog to accompany chef profiles on future indulge pages.
If you would like to share a recipe with us, call 291-1586 or send an e-mail to holly.aarhus@wcfcourier.com or alan.simmer@wcfcourier.com.
And, as is usual with my new obsessions, I have gone a bit overboard. I’ve already easily spent more than $200 on cake decorating paraphernalia, signed up for a cake decorating class, and talked my sister-in-law into trying to start a business down the road. I’ve researched business names, Web sites and even asked a friend to come up with a logo.
When I tell people — mostly my family members — of my aspirations, they scoff. Their reactions range from “Yeah, right.” to “Is this going to be like when you bought the piano so you could learn how to play — four years ago?”
I suppose they have good reason to doubt my intentions, but it doesn’t bother me.
I’m never happier than when I’m in the midst of a new obsession.
In the same vein, our indulge page this week features Cindy Gross, someone else obsessed with food. Cindy is the subject of the first of our profiles on amateur chefs.
Now, we didn’t just happen across Cindy accidentally. She and Alan Simmer, my Insider assistant and indulge correspondent, produce a blog on The Courier’s Web site, www.wcfcourier.com, called “Best Served Warm.” In fact, look for excerpts from Cindy and Alan’s blog to accompany chef profiles on future indulge pages.
If you would like to share a recipe with us, call 291-1586 or send an e-mail to holly.aarhus@wcfcourier.com or alan.simmer@wcfcourier.com.
More Stories from Waterlooinsider » Editorsnote
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