Comments on: Sugar High Friday #4, or how I got my hands on a pain de Gênes

By: Rita

Rita — Fri, 20 Nov 2020 19:36:57 +0000

I found this blog after looking up Genoise (featured on the Great British Baking show) which led me to a Wikipedia entry mentioning a cake made of almond paste (in passing, as in, “not to be confused with”) Almond paste! I love almond paste. So here I am. Now, what happened to Michael and Becky? What did you do in Paris? I’m wondering if this cake can be made with almond flour? So many questions…

By: Judith

Judith — Tue, 16 Oct 2007 21:07:00 +0000

I love the way you write.Coming up on this a little late but I put the book on my Amazon list because I just love French treats. I wish I had almond paste, but oh well. Adrienne Rich, also love.

By: Molly

Molly — Tue, 11 Jan 2005 23:54:00 +0000

Pusekatt, any ole recipe is fine with me, as long as it involves chicken and Coca Cola! Or a tasty tart. You'll note that I don't make up many recipes from scratch either...

And Jennifer, thanks for coming to visit. I've long enjoyed your site and will definitely try to be a regular in SHFs to come!

By: Anonymous

Anonymous — Tue, 11 Jan 2005 15:24:00 +0000

Molly, what a beautiful recount of history for us to enjoy! Now if I had only had a piece of your gorgeous sounding Pain de Gênes to indulge in whilst I read…that would have had made all the difference!

Thanks for joining in on Sugar High Fridays and I hope to see you again (and read about your exploits) next month!

Jennifer – http://www.domesticgoddess.ca

By: Pusekatt

Pusekatt — Mon, 10 Jan 2005 22:46:00 +0000

Molly,
I am so good at following recipes but lack the creativity of coming up with my own recipes 🙁 However, I always modify recipes – does that count? I promise to post a really good recipe for some tarts I made last week though 🙂

By: Molly

Molly — Mon, 10 Jan 2005 06:29:00 +0000

Pusekatt, you’d better start posting recipes soon!

By: Pusekatt

Pusekatt — Mon, 10 Jan 2005 00:22:00 +0000

Hi Molly,
As usual, I am hungry by the time I finish reading your post. The cake sounds divine!
Now, here is an interesting observation. Here in OZ I have been telling people FOR YEARS about chicken in Coca-cola and beans cooked in beer. People look at me like I need to get some ‘professional help’ – I am so glad you have validated my memories of such food – I know I was not ‘seriously tripping’ 🙂

By: debbie

debbie — Sun, 09 Jan 2005 14:27:00 +0000

Woo-hoo! Thanks, Molly. Just please don’t, you know, sue me or anything if it turns out I’m mistaken…

By: Molly

Molly — Sat, 08 Jan 2005 20:03:00 +0000

Thanks for the compliments, ladies! If you like almond paste and appreciate simple, tea-type cakes, this is a don’t-miss.

And thanks for the pointers, Debbie, re: copyright! No physical violence will be necessary. I’ve been torn for a while now about printing recipes that, in some cases, I’ve only adapted in tiny ways, and I haven’t found a solid solution. But I, like you, am always peeved when someone gushes over a dish and then doesn’t offer a recipe. So it’s official: although I’ll carefully consider each case, I’m going with your guidelines. It just makes sense. Policy enacted! See above for the recipe!

By: debbie

debbie — Sat, 08 Jan 2005 17:35:00 +0000

What a great post! Citroens, Adrienne Rich, and cake all in one story, and the photo is gorgeous. I could strangle you for not posting the recipe, though...

(I used to work at a major publisher of cookbooks, btw, and my understanding is that as long as you credit the book/author it's ok to provide a recipe or two. Most savvy publishers realize it's good marketing for their books.)