I’m writing this post from the Grand Velas resort in Carmen Del Playa, Mexico. I know, I’m having a hard time believing it myself. I’m attending Food Blog Camp for 5 days of hands-on workshops with the great David Lebovitz, Matt Armendariz, Jaden Hair, Elise Bauer and Todd and Diane , and Adam Pearson.
The white sand and shimmering emerald waters remind me of home. The workshop reminds me why I love creating recipes and sharing them.
I’m here with several fabulous ladies. We flew in from L.A. together on a red-eye, only made tolerable by having friends with whom to commiserate. We get 5 gorgeous days to spend in the sun and glean from some of the best.
I’ll be back in a few days with a full recap, new recipe, and some exciting news. In the meantime I’ll leave you with this fabulous orange cream tart. A shortbread-like almond crust filled with a subtly sweet orange custard – a perfect way to end just about any meal.
I’m going back to the beach now. . .