School, Seattle, The Northwest… The World?
October 9, 2009 at 10:40 am 1,595 comments
I think the first time it happened was near the end of April last year.
I was standing in line for lunch, feeling bored and hungry and a little irritated, when someone tapped me on the shoulder. I turned around and faced a girl I didn’t recognize, whom I’d never met before. She looked a little nervous and said, “Sorry, I just had to ask – are you the girl with the food blog? My mom and I really like your photography.”
It was such a strange feeling and such an unexpected moment, to be recognized. It didn’t feel like fame, but I had no idea how else to put it. I thanked her, gave a real smile because I was grateful and honored, and went on with my day in a much better mood. But it’s happened over and over again since then.
On Facebook, I have an album called “Food Photography.” It has around 250 comments and is “liked” by 40 people, many of whom I never talked to until they complimented me on my baking. I’ll be sitting in environmental science when someone will quietly complain, “I’m so hungry!” and give me a meaningful look. The sophomores who ride my bus smile at me and ask if I’ve made anything neat recently. And teachers stop me in the hallway to say they’ve heard about my blog, and could I please write down the address for them?
Even though I’m a senior and my high school is relatively small, I’m not well known. I have classes with the same people over and over, and I’ve never been much of a social butterfly. And I know I’ve said this before, but it’s true – when I first created 17 and Baking I didn’t tell anyone about it because I thought it was embarrassing. I didn’t think it would be cool to have a food blog. I thought people would think I was weird. So I kept it to myself and tried to hide it from the world.
I only showed it to one of my friends when I’d written about him, and I thought he would get a kick out of seeing it. To my surprise he ended up making a blog of his own (suited to his own interests) and linked to mine. Unlike me, though, he wasn’t shy about sharing, and soon many of my classmates had seen his blog – and through it, mine. (If you are interested, he has a great economics blog called the Marginalist.)
To my surprise, people didn’t think it was uncool or strange. Food is universal. Food brings people together. Because really, when it comes down to it, who can resist anything warm and fresh from the oven, whether a sweet chocolatey cookie or a soft chive-studded cream cheese biscuit?
As I began to write this post this morning, I received a message on Facebook from an old friend I haven’t talked to in four years, N-. “Hi Elissa,” she wrote. “I don’t know if I’ve told you this before, but my big sister goes to Berkeley and she loves to bake, and she likes your blog.” N- continued on to tell me that her sister decided to have a bake off with her new roommates. One of them suggested a certain cookie recipe from “this blog… seventeen something…” to which N-‘s sister (whom I’ve never met) exclaimed, “That’s Elissa!”
It was one of the most incredible things I’ve ever heard, to have spread not only through school and the food blogging world but to college students in California simply having a bake-off. It lifts me off my feet and makes the sun shine out of my heart. Thank you for reading my blog – thank you, thank you, thank you!
Normally I wouldn’t, but I’ve got to ask – if you’re reading this, please leave a comment! Whether it’s your first time visiting or I’m welcoming you back, I’d really appreciate it if you left your location. I’m just curious to know where my readers are. I’ll start… Seattle, WA!
I don’t often opt for savory over sweet, but breakfast is one of those things where I crave salt over sugar. I’d had my eye on these Chive Biscuits for a while when I decided to make them. Part of the appeal was the inclusion of buttermilk and cream cheese. More than anything, that made me think of soft, flaky, and savory biscuits. They didn’t get as tall as I expected, but with chives from our own backyard and a squiggle of clover honey, they felt like home.
Cream Cheese and Chive Biscuits
From Martha Stewart’s Baking Handbook
Makes 12 biscuits
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 tablespoon granulated sugar
1/4 cup finely chopped fresh chives
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
4 ounces cream cheese, cold, cut into small pieces
1 1/4 cup buttermilk
Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix.
Turn dough out onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll the dough to a 8-b-11-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap in plastic, and refrigerate for 30 minutes.
Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, divide the rectangle into 12 equal squares or rectangles. Place on prepared sheet about 1 1/2 inches apart. Refrigerate for 1 hour.
Preheat the oven to 425 degrees F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a wire rack to cool.
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Entry filed under: Breakfast/Brunch. Tags: breakfast, chives, cream cheese, herbs, savory.
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17 and Baking 
1. SONJA | May 30, 2011 at 5:16 am
SONJA FROM BARCELONA, SPAIN.YOURS IS ONE OF THE FEW FOODBLOGS THAT I CHECK ON A REGULAR BASES. KEEP IT UP, GREAT JOB DARLING.
2. Lorraine - Seattle Portrait & Wedding Photographer | May 30, 2011 at 4:45 pm
Duvall, Washington…not far from you, I gather. :)
3. Nanna | May 31, 2011 at 8:05 pm
I juggle my time between Reykjavík, Iceland and New York City. I’ve been reading your blog for almost a year now and it’s the first time I comment :) I love your writing and photos, you never fail to bring a smile to my face.
4. Veronica | June 2, 2011 at 6:42 pm
Lawton, OK
5. Mita | June 3, 2011 at 1:13 pm
San Antonio, TX!
6. Sarah | June 3, 2011 at 3:39 pm
Glasgow, UK :) Soon to be Strasbourg, France!
7. Peggy | June 3, 2011 at 3:53 pm
Columbia SC…aka the armpit of the south!!
8. Hannah | June 7, 2011 at 12:51 pm
Denver, CO
9. Josh | June 8, 2011 at 5:58 pm
I’m a new reader, but your posts inspired me to make a new post on the news site I blog for! So, thank you. I too wanna write for a living, hopefully publish books. And direct. both, hopefully.
I’m also considering starting a new blog, separate from the website and posting more.
But I’m rambling, sorry! Thank you.
Oh! And I’m in Marietta, GA, right outside of Atlanta.
10. Karen B | June 10, 2011 at 6:04 am
Native Seattleite, home is now the Southwest of France.
11. Taylor | June 13, 2011 at 11:49 pm
College Station, TX
12. monica | June 14, 2011 at 9:58 am
SKINNING ?! * rhubarb is whack! Just cut it up and use it..Many recipes say pick PINK stalks for that reason…you get the pink color in your dish.
.BTW, PULL the rhubarb stalk, don’t cut it off the plant. THe plant likes that best and will create new stalks. I am assuming you know about the leaves being poisonous?? toss em into the compost.
13. Adam | June 14, 2011 at 1:47 pm
Detroit, MI
14. Bren | June 14, 2011 at 11:25 pm
Cedar Key, FL
15. Helen | June 17, 2011 at 8:27 pm
Birmingham, AL
16. Constance | June 19, 2011 at 11:27 am
Hey! I’m from Montreal, Quebec (Canada) and I just recently discovered your blog. All I can say is that I’ve been salivating a lot lately! Haha! As a young foodie and food blogger (at least, I’m trying to be one!), I find your blog very interesting and inspiring. I’ve been saving a bunch of recipes and cannot wait to try them all. You’ve gotten me back into my “cook like there’s no tomorrow” mode.
17. Iona :) | June 20, 2011 at 5:43 am
Waiheke Island, New Zealand :)
18. Michelle | June 21, 2011 at 10:59 pm
Gold Coast, Australia! :)
19. emily | June 24, 2011 at 10:03 am
houston, texas. :) love your blog!
20. Katie | June 25, 2011 at 2:51 am
Hi :) I like your blog a lot, thank for sharing :) I’m from Bulgaria :)
21. Megan | June 25, 2011 at 12:40 pm
Minneapolis, MN! I found your blog on the “Good Reads” section on the Smitten Kitchen blog.
Your photographs are mouth-watering!
22. Carolyn | June 25, 2011 at 8:01 pm
Loganville, Georgia :) My mom’s cousin found this blog and apparently had heard through the family grape vine that I love to cook, so she thought it would be perfect for me. I’m also a 17 year old baker but I got my start when I was five. I love your blog! The pictures are fantastic and I can’t wait to try the recipes.
23. Lorie Pagan | June 29, 2011 at 8:31 pm
Can’t wait to try your flag cake recipe! Very cool cake!
24. Laura | June 30, 2011 at 3:30 pm
Fort Smith, Arkansas I’m planning to try your flag cake recipe this weekend!
25. Angela Zarate | June 30, 2011 at 7:10 pm
Carrollton, TX right outside of Dallas. Just found your blog but I already love it! My sis and I are making your flag cake for the 4th!
26. ZoeTeddyGraham | July 1, 2011 at 1:40 pm
I’m a 14-year-old from Girdwood, Alaska! I found your blog through a link for your flag cake from Serious Eats. After perusing your recipe index, I realized that I’ve already made most of the recipes that you posted, which made me laugh a little bit. Keep up the fabulous work!
27. PeetyDraws | July 1, 2011 at 2:03 pm
I’m a reader from the good ol’ east coast – Washington, DC, more specifically. LOVE this blog!
28. Kathy | July 1, 2011 at 2:28 pm
Just found your blog , absolutely fantastic will be an avid reader from now on
29. Amy Major Eberflus | July 1, 2011 at 10:47 pm
I googled 4th of July desserts and that’s how I found your blog! My (just turned) 17 yr old daughter reminds me a great deal of you! Not just your mannerisms (of which I observed when I watched the ‘spot’ you had on the news show out in WA) but both of you also share similar interests (writing, photography, baking). I wanted to thank you (especially as a disabled female Air Force veteran) for the beautiful, bright & delicious (looking, as I will make it on Sunday for our 4th of July celebration with neighbors the following day) dessert idea! I intend to do more looking & reading on your blog for future ideas! Thank you for your ideas & thoroughness! Have a blessed holiday. :)
30. Michelle Garcia Pitts | July 2, 2011 at 9:30 pm
Bakersfield, CA
I love your recipes. I am so insoired I think I will go back. Keep up the great work.
31. Michelle Garcia Pitts | July 2, 2011 at 9:33 pm
Whoops! I meant inspired and bake.
32. Erin | July 2, 2011 at 11:14 pm
Hi I am from Embrun Ontario Canada! I love your blog!
33. Liisa | July 6, 2011 at 11:21 am
Greetings from Estonia ;) What an amazing blog! =)
34. falconkmc | July 7, 2011 at 6:11 am
Hello from Melbourne, Australia. I followed a link on April Winchell’s Regretsy blog to find your 4th of July cake, and many other recipes besides, that I would love to try out (after working out the Australian equivalents for some ingredients and measures…)
35. mycouncilhousekitchen | July 7, 2011 at 12:17 pm
London, UK. I am in love with your blog.
36. jenna | July 7, 2011 at 6:18 pm
portland, oregon! i too followed a link from regretsy, and i am in love with your 4th of july cake! amazing technique.
37. Amy | July 7, 2011 at 6:50 pm
Here from the South Shore of Massachusetts! Looking forward to trying some of your yummy creations!!
38. Catherine | July 7, 2011 at 6:58 pm
Hi!! I’m Catherine from Austin, Tx! Like many others I found your blog through a link for the flag cake, posted on Glorious Treats. The first recipe I made was your banana bread and it was delicious!! Keep up the amazing work!!
39. Claire Broderick | July 7, 2011 at 10:20 pm
Your zest and verve is inspiring. You really should write a recipe book, I’d be first in line.
40. Bridget | July 8, 2011 at 1:47 pm
Columbus, Ohio!
41. Tricia Acciani | July 8, 2011 at 5:23 pm
Chino Hills, California
42. mrspkr | July 9, 2011 at 12:28 am
Just found you and can’t wait to try the American flag cake. My wife and I want to make it for her dad who was, appropriately enough, born on the Fourth of July!
Midlothian, Texas (DFW area) here. Looking forward to reading more!
43. liza leonard | July 9, 2011 at 12:18 pm
fairfield, ct!
44. Teresa | July 10, 2011 at 8:47 pm
Valdosta, GA and headed to Seattle, WA!
45. euna | July 10, 2011 at 8:49 pm
houston, texas :)
46. Jayme @ Runner-n-Spice | July 11, 2011 at 7:05 pm
Ottawa, Ontario, Canada!
47. Risa | July 11, 2011 at 10:44 pm
Commenting from Raleigh, NC. :)
I found your blog a couple days ago via Regretsy, after Helen took a stab at your flag cake. I’m a fellow college sophomore and I’ve taken a much more active interest in cooking and baking since I came home for the summer. Lately we’ve been having one night a week when my boyfriend comes over for dinner with the parentals on Tuesday or Wednesday and I’m in charge of the menu, and so far it’s been going great. I’m hoping to try these biscuits tomorrow night, probably with herbed chicken, steamed veggies, and a dessert to be decided.
48. Erinn | July 15, 2011 at 4:29 pm
Minneapolis, MN
49. Kayla | July 16, 2011 at 12:47 pm
I’m from Montreal, QC.
I’m 17 and I absolutely love your blog, completely inspiring.
Thank you for sharing all these delicious creations :)
Keep up the awesome work!
50. dana | July 23, 2011 at 4:51 pm
so happy to have found you! hope to find your mom’s challah recipe i just read reference to in one of your other entries. bake on!
dana — dallas, tx