We are Bette Jane and Krisla! Through mutual friends and a passion for all things tasty, the three of us (Krisla + Bette Jane + food) have developed a beautiful friendship. Subsequently, we are compelled to share it in the forms of rambling posts and experimental recipes.
Mello! I am Bette Jane! I love to write, read, explore, garden, bake, culinarily experiment, photograph, draw. I am a careful-meat-eater-in-search-of-a-word-identity-that-will-probably-end-in-arian, thinker, oldest sister, hungry gnome. But to be more elaborate:
Joyful exercise is my dig. Mostly because it could refer to anything but probably not sweating it out in a gym.
I think food should mean more and less. What? My posts try to explain. Ultimately, I love food and its cultures.
‘Doodle’ is a significant word-replacer in my vocabulary.
Avocado is a fruit. I could marry avocado.
I could also marry Jennifer Lawrence (believe it), bell hooks, Andrea Smith, half-Foucault, Lena Dunham, Toni Morrison, Christopher from the ferry, Carl Jung, Edna St. Vincent Millay (conditionally), Garry Winogrand, Jean Mohr…we’ll see who proposes first.
I am grateful for sharing these rants with you.
I love trees; always have.
And I like the word ‘always’! Doodle always. Always doodle. Always doodle trees.
A few wonderful, loyal, ridiculous friends have been my family. I’ve had them forever, like pocket lint in favorite jeans. It’s easy to forget, but they really make your pants soft.
Gnomes are apart of life. They get hungry.
The avocado will probably be first.
Hello, world! Krisla speaking. I am all about science-y things. I actually don’t really like to write. Nor do I have any experience in photography. But, I do love food and have developed a passion for cooking and baking. This blog is a way to document and store my baking adventures and recipes, as well as stay connected with Bette Jane while we are doing our own thang in this wonderful world. One of the things that attracts me to cooking is learning about the chemistry behind food. Why do we put baking powder in our banana bread? Why do egg whites form stiff peaks when you beat them? I think that understanding the chemistry of cooking makes the act so much easier and more fun. That way, you learn to be flexible with the recipes, or even make up your own! Also, I love cooking because I simply just love to eat. Other tidbits:
I want to invest in a hot air balloon one day.
I am a Vietnamese American who has grown up eating my mother’s delicious, traditional food. This means that I didn’t grow up eating very many sweet desserts. But it also means that meat and seafood are essential food groups and I enjoy eating things that most people might say are weird and funky. YUM.
I live in the gorgeous and underrated state of Washington.
My favorite dessert is creme brulee,
but I have yet to attempt to make it myself (see our recipe here!). I also really love the marriage of chocolate and peanut butter, fruit pies, and all things involving puff pastry.
I love Ellen Degeneres.
I enjoy baking for other people. Especially in the form of care packages :)
I have lovely people in my life. My family is very important to me. My cousins are a riot. My friends are silly goofs. And my boyfriend, Mike, is probably the coolest person I know. Probably? Definitely.
I play the piano. (Need a pianist at a wedding, anyone?)
By the way, I LOVE weddings. It’s really what motivated me to devise my hot air balloon investment plan. So I can witness proposals and officiate weddings for whoever wants to get married up in a floating basket in the sky. Brilliant.
Feel free to contact us: hungrygnomesblog [at] gmail [dot] com