By Gesine Bullock-Prado
A former Hollywood insider trades the Hollywood Hills for eco-friendly Acres—and lives to inform approximately it during this hilarious, poignant deal with of a memoir.
As head of her superstar sister’s construction corporation, Gesine Bullock-Prado had a closet choked with clothier outfits and the ear of the entire influential studio heads, yet she was once depressing. the one solace she came across used to be in her mystery pastime: baking. With each sugary, buttery confection to emerge from her oven, Gesine took one step clear of her glittery, empty existence—and one step in the direction of her precise future. sooner than lengthy, she and her husband left the trimmings in their Hollywood way of life at the back of, finishing up in Vermont, the place they all started the gem referred to as Gesine Confectionary. they usually by no means appeared again. Confections of a Closet grasp Baker follows Gesine's trip from sugar-obsessed baby to depressing, awkward Hollywood insider to reluctant grasp baker. Chock-full of eccentric characters, fantastically distinctive descriptions of her baking strategy, eternally humorous renditions of Hollywood nonsense, and recipes, the parts of her tale will attract someone who has ever thought of leaving the lifestyles they understand and fully beginning over.
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Additional resources for My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time
We stock our kitchens with foods that have been sitting on a shelf or in a warehouse for months and even years. We cheerfully buy foods that have been irradiated or pumped full of pesticides, herbicides, and fungicides, and in eating them we are committing a slow form of suicide. In our world today, a person who eats exclusively foods still in their natural states might be considered an extremist. Think about that. It’s considered completely healthy and normal to eat animal flesh pumped up with growth hormones and who knows what else.
The related scientific fact to understand is that every food comes with its own perfect complement of digestive enzymes. So, for example, if you cut an avocado in half and put it on the counter, it will start to break down because it has its own digestive enzymes within it. And because avocados also have a lot of wonderful plant fats, one of the enzymes they contain is lipase, which breaks down fat in the body. It’s really quite an amazing system. The thing is, these digestive enzymes are heat sensitive.
It was not only a different part of the world and a different culture and way of life; it’s almost as if it was from a different time and space. Our first dive center was only the third in Dahab, but by the time I left, in 2000, there were over fifty diving centers. “Progress” had arrived in force, and not in the way I had hoped and worked for. Nevertheless, I spent some of the greatest years of my life in Dahab. And it was at one of my dive centers, Club Red, that I started my first restaurant, a little Italian place where my friend Enzo Ferraro was chef, making only fresh handmade Italian pasta.