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	<title>SHE BAKES &#187; Saffron</title>
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	<description>because I always liked show and tell....</description>
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		<title>Pre-desserts of seasons past</title>
		<link>http://www.shesbaking.com/pre-desserts-of-seasons-past/</link>
		<comments>http://www.shesbaking.com/pre-desserts-of-seasons-past/#comments</comments>
		<pubDate>Thu, 20 May 2010 18:02:14 +0000</pubDate>
		<dc:creator>Jacquie</dc:creator>
				<category><![CDATA[Pre Dessert]]></category>
		<category><![CDATA[Black Olive]]></category>
		<category><![CDATA[grapefruit]]></category>
		<category><![CDATA[Milk Chocolate]]></category>
		<category><![CDATA[Saffron]]></category>

		<guid isPermaLink="false">http://www.shesbaking.com/?p=19</guid>
		<description><![CDATA[There are so many things I want to post about and so little time. I&#8217;ve been recording my work for sometime now just so I can reflect upon it&#8230; Here are some shot of a couple old pre-desserts. Pre-desserts were the first works that I managed to get onto menus and I really felt like &#8230;]]></description>
				<content:encoded><![CDATA[<p>There are so many things I want to post about and so little time. I&#8217;ve been recording my work for sometime now just so I can reflect upon it&#8230; Here are some shot of a couple old pre-desserts.</p>
<p>Pre-desserts were the first works that I managed to get onto menus and I really felt like they were mine.</p>
<p>This first shot was the grapefruit pre-dessert at Rush. We were coming up on Stampede and I was lying in bed one night thinking about freezees. I went in the next day, pitched the idea and VIOLA, I was sealing, filling, and freezing cryo-vac bags for half of service.</p>
<p style="text-align: center;"><a href="http://3.bp.blogspot.com/_2usmJmt43HA/S_YrwaOlqVI/AAAAAAAAAFY/61Ix3uAWTgU/s1600/Rush+grapefruit+sorbet.jpg"><img id="BLOGGER_PHOTO_ID_5473610507789642066" class="aligncenter" src="http://3.bp.blogspot.com/_2usmJmt43HA/S_YrwaOlqVI/AAAAAAAAAFY/61Ix3uAWTgU/s320/Rush+grapefruit+sorbet.jpg" border="0" alt="" /></a></p>
<p>This next shot is the pre-dessert we were running at the restaurant this past winter, I came up with it in November of 2009. The first one is presented on isomalt glass for a photo shoot (this shot is on the website) The second is how we presented it during service.</p>
<p style="text-align: center;">Milk Chocolate + Saffron + Black Olive<br />
<a href="http://3.bp.blogspot.com/_2usmJmt43HA/S_YrhnjQrgI/AAAAAAAAAFQ/KGImMSChWLE/s1600/colbornelane047.jpg"><img id="BLOGGER_PHOTO_ID_5473610253667970562" class="aligncenter" src="http://3.bp.blogspot.com/_2usmJmt43HA/S_YrhnjQrgI/AAAAAAAAAFQ/KGImMSChWLE/s320/colbornelane047.jpg" border="0" alt="" /></a><br />
<a href="http://www.shesbaking.com/wp-content/uploads/2010/05/13331_217391562891_79228172891_4230488_4369531_n.jpg"><img class="aligncenter size-medium wp-image-85" title="13331_217391562891_79228172891_4230488_4369531_n" src="http://www.shesbaking.com/wp-content/uploads/2010/05/13331_217391562891_79228172891_4230488_4369531_n-200x300.jpg" alt="" width="200" height="300" /></a></p>
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