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8 comments to “How We Used to Flex in Texas”

  1. I guess we’ll have to go see about this Austin place. Also, just to be clear, how does Basque Cake good compare with I’d Like to Thank the Academy good?

  2. Bryan- It’s even better. Let’s go to Austin.

  3. Nancy in NJ says:

    June 16th, 2015 at 11:40 am

    This looks “be still my beating heart” good! I’ve been wanting to give Sbrisolona a whirl too. Any suggestions for a substitute for Amaro? Many thanks!

  4. I think it’s a fine excuse to go to Austin. Not that you needed an excuse.

  5. I was lucky enough to learn to make that basque cake when she taught it at the Peterson Garden Project. The cake obviously was amazing but the best part was really just learning from her, she was a great teacher. I’ve been thinking I need to attempt it at home.

  6. Super bummed that we lost such a talent–people of Austin, you’re in for a treat. Thanks for sharing this recipe with all of us.

  7. Seriously, I am missing your posts! I decided to come visit and read about the butterscotch bonet Saturday night. Kismet! I was scheduled to meet friends for brunch and coffee at Nico. So when they brought the dessert menu over it was a no-brainer.

    One od the best things I have eaten in a restaurant this year. Just exquisite! And I made my coffee date order it as her dessert as well. She is not normally a dessert eater and she agreed.
    Thanks for this post and I hope you are well.

  8. Thank you so much for posting these amazing recipes! I am really excited to up my pastry skills. Also, just finally added a scale to my Christmas list, thanks to you.