A cake meticulously tested and frosted with care for the woman who encouraged my creative endeavors from day one. From the moment I could hold a paintbrush to the instant I started my blog back in 2008, she told me that I was talented and more importantly, that if I tried my best, that was enough. Without her support, I might never have grown confident enough to share my recipes and photos with the world.
This cake is a token of my appreciation for the woman who lifted me up with her boundless love, generosity, and unshakeable belief in my abilities. In college, I went through a trying period of personal growth and transformation. Without Mom to talk me through it, it would have been far more difficult to see the light rays peeking through the storm cloud.
Did you know that store bought mayo is usually made with highly processed, inflammatory seed oils? Soybean and canola are the worst offenders. These oils are processed using high heat methods and solvents that may damage the polyunsaturated fatty acids in the oil, causing rancidity. And if there’s one food additive you want to avoid, it’s rancid oil! My homemade mayo uses extra light olive oil, which is very mild tasting, and more importantly, chock full of heart healthy monounsaturated fats that are less prone to heat damage. Watch out for labels that proclaim a mayo is made with olive oil, because if you look closely, the ingredients list will show soybean or canola oil as the first ingredient. Moral of the story: If you want mayo made with healthy oil, you have to make it yourself.
If you’ve never made homemade mayonnaise before, you should try it at least once. I guarantee once you see how easy (and fast!) it is to make America’s favorite condiment right in your own kitchen, you’ll never want to go back to the store bought kind. To see it being made in action, feast your eyes on my first ever Youtube tutorial! I hope you’ll find it just as fun to watch as I had making it. What do you think? Would you like to see more of these instructional videos?