I have pushed back against the idea of pumpkin doughnuts for as long as we have had a doughnut shop. This week I had an epiphany. Suddenly the idea that we shouldn't have a pumpkin doughnut on principle seemed as silly as my refusal to serve lobster when we ran a restaurant in Maine. In both cases I stonewalled the item because "everyone does it." I decided that there was no need for me to do it too. As I eventually learned with the lobster situation, it is not whether or not someone else is doing it that matters. It is whether or not we can do it better. Now we are diving into the pumpkin patch with this perspective to motivate us.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
