"On Saturday I made Blueberry Scones and Peanut Butter Cinnamon Scones. I also made lemon curd. I was sort of thinking you could order a little side of lemon curd to go with blueberry scones for like an extra 50 or 75 cents; similar to how you order cream cheese to go with a bagel at a coffee shop. I made Strawberry-Rhubarb crisp with a toasted walnut crumble on top and whipped mascarpone. And then I made Lavender Macaroons."
-my new friend Christina Pack, the pastry chef
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