It might feel like absolute zero outside, but Spring has sprung - and so time to get rid of the leaky old website and present a new, gussied-up version.
While that's in the works, I"ve joined the blog squad on the interwebs. I'll try to post photos, recipes, baking news, and the random flotsam and jetsam that float through my head while I'm making 200 milk chocolate espresso tarts.
