It’s just over four years since I published my first post on this blog. And it is with some sadness that I put it to rest. No, I will not be deleting it. I just won’t be adding new blog posts to it for the foreseeable future. The reason? I have accepted a dream job in food publishing and will be dedicating myself wholeheartedly to that.

"those who don't believe in magic will never find it"
roald dahl

Blogging about food has let me share my passion, continue to learn and has connected me with new friends. When I started blogging, I dreamed about working in the food world full-time. I read all the food blogs I could find, I watched all the food shows, I read Julie & Julia and other food memoirs and immersed myself in food culture. And its grip on me has not loosened.

"it takes courage to grow up and turn out to be who you really are"
ee cummings

In these past four years, I've learned more about cooking, my camera and basic knife skills than I ever expected. My life has changed in many ways. I was a stay-at-home mom; now I'm about to step into my dream job. I took my health for granted; now I'm a cancer survivor. I've visited Paris for a weekend and spent a week in Mexico learning about food and travel. I've studied Basic Cuisine at Le Cordon Bleu and learned about making pictures from Penny de Los Santos.

And through it all, you, my readers have become my friends. I’ve learned from you. You’ve encouraged me with a virtual hug when I needed it. And you’ve inspired me in so many ways.

Holstee Manifesto

I have had this quote on my wall at work since the day I found it on another food blog. While sipping my coffee, I'd glance at it and remind myself that life is short, to live my dream and share my passion. I will continue to do that, and I hope you will too. Live authentically. Be who you are. Share your life. Love what you do. Keep in touch!

~Shari
whiskfoodblog[at]gmail[dot]com

Here is only a sampling of some of my fond memories from the past four years:

Working through Basic Cuisine
Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes)
(Whisk Wednesdays)

A kitchen of spun sugar stickiness
Caramel Cake with Caramelized Butter Frosting and Spun Sugar
(Daring Bakers)

Experimenting with my daughters
Santa and Snowman Milkshakes

Getting creative with coin rollers
Lenox Almond Biscotti
(Tuesdays with Dorie)

My favorite dessert of all
Floating Islands
(Tuesdays with Dorie)

One of my favorite posts because I enjoyed making this cake with one of my daughters
French Yogurt Cake with Marmalade Glaze
(Tuesdays with Dorie)

The secret ingredient chefs use
Veal Stock
(Whisk Wednesdays)

My go-to dessert
Carrot Cake
(Tuesdays with Dorie)

My fancy pants dessert
Crème renversée au caramel (Reversed caramel cream)
(Whisk Wednesdays)

My favorite drink from Mexico
Horchata
(Bringing Mexico Home)

I will never forget Blogging the Art of French Cooking and the marathon hours that went into putting together this web-based companion that works alongside Julia Child's classic cookbook, Mastering the Art of French Cooking, Volume I. I assembled hundreds of inspiring pictures and engaging articles written by you: the worldwide food blogging community about the recipes from this book with the hope that this project would offer something new to Julia Child fans.

Thank you for visiting! It's been a blast!

"wake up every morning with the thought that something wonderful is about to happen"
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