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I'm all moved in and would love to welcome you here at the upcoming studio open house:
This new space is where I bring handmade creations to life and curate vintage, reclaimed, and upcycled home décor that tells a story. Come say hello, take a look around, and see what I’ve been working on. Whether you’re just curious or love unique finds, I’d love for you to stop by and visit. This space has been a labor of love, and I can’t wait to share it with you. Hope to see you there! While packing for my recent move, I found a beloved recipe for "torta Mendicrim" written down by my mother decades ago. Mendicrim was an Argentine brand of soft, creamy cheese that became extremally popular when the company published an easy recipe on the container lid that used ratios: for example, one container of Mendicrim, one container of sugar, one and a half containers of flour. Mom's recipe is more of a reminder to herself, without much detail because she made this cake countless times. I remember how delicious it was, especially after school at the kitchen table, sharing slices of warm cake with Mom in our little house in Ciudad Jardin in Buenos Aires.  Mom's recipe:
Torta Mendicrim 1 small container Mendicrim (or cream cheese) 2 eggs 1 container sugar Vanilla extract MIX AND ADD 1 1/2 container Blancaflor flour (or self-rising) Low oven "Summer It turns me upside down Summer, summer, summer Just like a merry-go-round." -- The Cars  |
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