
I'm Jess.
Sweet Amandine is where I come to post recipes, tell stories, share photographs, and practice writing. I was born in New York City, grew up in Ohio, and I now live in Cambridge, Massachusetts with my husband, Eli (rhymes with “jelly”), and my daughter, Mia. Here are some of the other places I’ve called home: Seattle, San Francisco, and Jerusalem. For a short time after college, I also lived in Oxford, England, where I tasted my first good curry and learned to put milk in my tea.
I don’t believe in secret recipes.
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Here are answers to a few questions that I sometimes receive. If you have a question that I haven’t answered here, or you’d just like to say hello, please send me an e-mail at sweetamandine (at) gmail (dot) com. I love hearing from you.
Did your brain really explode?
Yep. I’m all better now.
Are you on Twitter? Flickr? Facebook?
Yes, yes, and no.
Do you have a recipe index?
Yes, right here.
Can I sign up somewhere to receive your posts via e-mail or RSS?
Yes, over here.
What’s your “real” job?
I’m a PhD candidate in Yiddish literature. If you want to read some more about that or, more likely, you’re looking for a good tomato soup recipe, click here.
What kind of camera do you use for the photos on this site?
It depends on the day. All of the photographs in the header, and many of the photographs on this site, are 35mm, medium format, or instant film. I use a variety of cameras, including a Nikon FM2, a Pentax K1000, a Yashica Mat, a Hasselblad, a Minolta Instant Pro, and a Polaroid Reporter. The rest of my photographs are digital. Until October of 2009, I took them on a Canon PowerShot, which is a point-and-shoot camera. Then, Eli and I invested in a Nikon D700 with a fixed, 50mm f/1.4 lens. (To “zoom in” you move your body.) I now make all of my digital photographs with this camera.
Can I use one of your photos on my site?
All of the work on Sweet Amandine is protected by copyright. So are the photos that I have posted on Flickr. If you would like to use one of my photos, please ask me first. I work hard to create this content, and I like to know where it goes. As long as you’re not using the photo for profit, you don’t alter it in any way, you attribute it to me and link back to Sweet Amandine, I’ll almost always say yes.
Can I advertise on your site?
Thank you for your interest, but no, I do not run advertisements on Sweet Amandine.
Can I send you a product to review?
I don’t write product reviews or host giveaways on this site.
Which pots (or knives, or baking pans, or appliances) should I buy for my kitchen?
The one tool that I cannot recommend strongly enough is an oven thermometer. Ovens, even shiny new ones, run hot and cold all the time, and the temperature in there can make all the difference to the success of your recipe. Beyond that, I hesitate to offer too many recommendations. I find that these things tend to be a matter of personal preference, so it’s really up to you! If you’d like to see some of the kitchen tools that I like best, you can click over to the Sweet Amandine shop on Amazon.com. I also posted some of my favorite books, music, and games there.
Are all of the recipes on Sweet Amandine kosher?
Yes.











































Hi- Love your blog! Check out http://thejewishhostess.com.
ReplyDeleteHello
ReplyDeleteI found your blog last November when I wanted to make a cassata cake for my sister in law for her anniversary. She lives in Ohio and always talks about this cake. I had never heard of it. When I read all the recipes online, I thought ew these cant be right:) Candied fruit and marzipan. Then I found yours and it sounded just like one she got from a Kosher bakery in Cleveland. So I decided to give it a try. On a side note I am currently in culinary school in Texas becoming a pastry chef (2nd career), so I used your ingredients but made the custard the way I was taught in school. I also used mixed berries, instead of strawberries due to allergies. I must say this cake was a hit with with our family. There was not a single crumb left. Fast forward to today- I am in my final week of kitchen labs in school and I have to prepare 3 celebration cakes. I have decided to use the cassata cake again. Its a huge risk but I am hoping it will pay off. I had to use a high ratio cake to with stand the fondant but I am hoping that it will be just as fabulous as the version with your lighter cake. Thank you for such a fun blog. I am not one that reads blogs, but I love your site. PS Do you know Carraid Obrien? She went to BU and also works in Yiddish Lit, actually she is not Jewish but lived in Israel with me, speaks fluent Hebrew and Yiddish and always confuses people:) Ha I know its a small field:)
Hi Jess,
ReplyDeleteJust discovered your blog and absolutely adore it!!
Can't wait to read everything but just wondering if you would be willing to share any details about your apartment in Berlin? It looked gorgeous and we are going for a week this summer and I'd love to find out whether it was available!
Thanks a million :-)
Hi, Clare. Thanks for your note. So glad you found me here! We found that apartment through an online listing - I think on Craigslist. It belongs to a young couple that just so happened to be going away the very weeks that we wanted to be in Berlin, so we rented it from them. It was perfect timing! If you can find a situation like that, it's pretty great. Much less expensive than renting a vacation flat from one of those services. I can tell you, at least, that the apartment is in a neighborhood called Prenzlauer Berg, and that we really enjoyed living there for the summer. Happy travels!
ReplyDeleteAnd Monique818, please forgive my extremely delayed reply. I do hope you'll still check back. That is a fantastic cake story! Thank you so much for sharing it here. I hope that the cake served you well for your final kitchen labs. Three celebration cakes?! That sounds, frankly, terrifying! About Caraid O'Brien I know of her, but I don't know her personally. Yes, it is a small field!
Wow where are you earning a Phd in Yiddish, that's awesome!
ReplyDeleteWas intro'd to your blog by another food blogger in Colorado. It's nice to see such interesting details about the woman behind the blog, and I live locally so I'm hoping to see dining out posts!
Oh Jess, I just stopped by to see if there was a new post, and my, oh, my. Sweet Amandine's new look is beautiful. What a treat it is for us readers to enjoy your elegant and thoughtful photography during each visit. And the new font is lovely, too.
ReplyDeleteHi Jess,
ReplyDeleteWhat kind of digital camera do you use?
Anonymous - I use a Nikon D700 for my digital photographs. (See above for more information about my photography.)
ReplyDeletecarolinehelen1019 - I don't write very often about restaurants on this site, but I have been meaning to put together a list of my favorite places to eat in the Boston area. Stay tuned!
And Molly, thanks so much.
thanks jess, i have also been using a 35mm film camera, cannon ftb, but recently had a baby and wanted to invest in a digital camera.
ReplyDeletethanks,
adi
Hi,
ReplyDeleteJust came across your blog. Love your photographs and 'fun' writing style. I just started a blog about sweets a couple months ago; so very new to the 'blogging' world. I love to eat, but more so love to create it; baking mostly, so any dessert intrigues me. Oh, it's FabulouslySweet.com
I will definitely be following you to what new and inspiring creations and clever thoughts you have! I 'LOVE' celery too, btw. Will for sure be trying out the recipe!
: )
I linked your photo of Salted Chocolate Almond Toffee to my Pinterest. Love, your blog buddy, Kimberly Spice http://cupsofcoffee100.blogspot.com/
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