A potato or two is enough to whip up a wholesome meal any time of the day. Potato is a man's best friend, and we couldn't agree to it more! It is simple, easy to make and can be given any form or texture as per your wish - from crispy French fries to gooey mashed potato. Aloo is versatile to the core, hence, we love preparing different delicious dishes with this amazing vegetable on a regular basis. While some popular aloo dishes like aloo paratha, aloo jeera et al never fail to win hearts, you also get multiple recipes that will take you by surprise. One such unique recipe is aloo ka achar. Yes, you read it right. This dish is basically an achar made with aloo.
We all know achar has no strict recipe to follow. It gives you enough room for experimentation. In fact, you can literally make achar with any ingredient you want. This particular dish is an instant achar, which makes a popular side dish in Nepali cuisine. Pair it with rice and dal or paratha, aloo ka achar offers a dash of spice to your palate. In Nepal, this dish is called 'aloo ko achar'.
How To Make Aloo Ka Achar | Aloo Ko Achar Recipe:
As mentioned earlier, it is an instant achar recipe, which means this dish can be prepared in no time. It is best enjoyed fresh. However, if kept properly, you can store it for 2-3 days.
Aloo ka achar sees multiple variations in Nepali food culture. While some add onion, cucumber with aloo, others like adding veggies including green peas and carrots. But what remains common in every recipe are white sesame seeds (safed til), mustard seeds and timur. For the uninitiated, timur is a Sichuan pepper-like traditional Nepali spice that is extensively used in different local dishes to add flavour and that extra zing. However, if you do not get timur nearby, you can replace it with black peppercorn in the recipe.
All you need to do is mix aloo with onion, green chillies, white til, lemon juice, black pepper etc and pour a tadka of methi-infused mustard oil. It is so simple that anyone can whip it up like a pro.
Click here for the step-by-step recipe of aloo ka achar.
Prepare this achar and add some unique flavours to your meal today.
Along with jazz, the French Quarter and Mardi Gras, amazing food has always been a hallmark of New Orleans. It’s found in both local cafes and in famed restaurants known the world over. At one of the most renowned — Commander’s Palace — there’s someone new in charge of the kitchen. Jamie Wax speaks with Chef Meg Bickford, the first woman executive chef in the restaurant’s long history, about caring on a tradition while making a mark of her own.
foody.indah.link AuthorCheyenne Trujillo - King Cakes at Edgar’s Bakery come with a baby on the outside. Photo via Edgar’s Bakery’s Facebook
February is a month of celebrations, including Black History Month and Mardi Gras, which falls on February 16th this year. Celebrating Carnival looks different because of Covid-19, but enjoying King Cake is still the same. Keep reading to see where you can get your King Cake in Birmingham and what other royal treats you can find, too.
Love eating king cakes but don’t know what they are?
Are the colors for justice, faith and power or royalty, friendship and wealth? Photo via Savage’s Bakery’s Facebook
Here is a rough breakdown of Carnival. Epiphany or Twelfth Night is on January 6th and celebrates the first manifestation of Jesus Christ.
After giving gifts to children in honor of the three kings, a special cake is eaten for the occasion too (hint: that’s the King Cake). King Cakes are usually a cinnamon Danish pastry decorated with purple, yellow and gold colors that have different meanings depending on who you talk to.
All of this feasting leads up to Mardi Gras or Fat Tuesday—the last day to indulge before fasting for Lent. Bakeries include a little plastic baby that represents baby Jesus, and tradition says whoever finds the baby must buy the King Cake next year.
If you found the baby last year, here’s where to get your King Cake this year.
1. Edgar’s Bakery
Is there a pastry that Edgar’s isn’t famous for? Photo via Edgar’s Bakery’s Facebook
You can not talk about Edgar’s Bakery without talking about their strawberry cake. They make strawberry King Cakes as well, combining two wonderful sweets. Edgar’s Bakery bakes traditional, pecan praline, cream cheese and strawberry King Cake.
2. Bengtsson’s Baking
Bengtsson’s Baking has more types of King Cakes than you can eat. Photo via Bengtsson’s Baking’s Facebook
Bengtsson’s Baking’s King Cakes comes from a traditional New Orleans recipe that you can enjoy here in Alabama. They make traditional brown sugar and cinnamon King Cakes as well as a wide variety of filled ones. Nothing sounds sweeter than a Mississippi mud chocolate King Cake.
Hours: Monday-Friday 9AM-5PM | Saturday 10AM-3PM
Location: 2033 Hidden Forest Ln, Montevallo, AL 35115
Price: Traditional King Cake medium $28, large $45 | Filled King Cake medium $28, large $45
I’m going to miss King Cake season. Photo via Savage’s Bakery’s Facebook
Complete with festive ribbon. Photo via Savage’s Bakery’s Facebook
Savage’s Bakery first opened in Birmingham in 1939 and continues to serve delicious treats in downtown Homewood. Savage’s Bakery is another spot baking fresh King Cake in Birmingham. They offer cinnamon and cream cheese filled King Cakes.
Packaged and ready to go home. Photo via Homewood Gourmet’s Facebook
Homewood Gourmet already changed their Facebook profile to match the Mardi Gras mood. They make mouth-watering scones (the hazelnut one is heaven), but they are a seasonal spot for King Cakes in Birmingham too. Get a traditional King Cake or a cream cheese filled one.
Look at that glaze. Photo via Hero Doughnuts & Buns
Is it a doughnut or a mini King Cake? Photo via Hero Doughnuts & Buns
Hero Doughnuts & Buns serves all the sweet and savory things you need in your life. During Carnival, they make King Cakes. You can order one of their King Cakes with a 48-hour notice. However, you can get their king rings everyday you crave. Trussville will be getting a location soon too!
Get a whole cake or just a slice for yourself. Photo via Cajun Boys and Our Poboys
Aside from their food, the best part about Cajun Boys & Our Poboys is their three convenient locations. Their locations in Chelsea, Pelham and Birmingham make getting your King Cake much easier. Satisfy your Cajun craving with their delicious food and get a King Cake to go.
7. Heritage Coffee
Carnival in a cup. Photo via Heritage Coffee’s Facebook
This coffee shop is serving King Cake in a coffee mug. Heritage Coffee crafts a tasty King Cake latte. Nothing looks more festive than this cup. Keep yourself warm and celebrate with this latte. You can get find this latte inside of the Cotton’s in Ensley, a community space hosting Heritage Coffee and Treś’ Fine Clothing.
This is even better than the blue slushies. Photo via Rougaroux’s Instagram
Pairs well with the King Cake slush. Photo via Rougaroux’s Facebook
Instead of traditional King Cake, Rougaroux is making mini King Cakes and slushies. Chef Amanda filled her most recent King Cake cupcakes with lemon curd. Their slush is a nice mix of King Cake soda and rum with a slight citrus bite.
Cinnamon-orange cheesecake filling glistening from the side. Photo via Ruby Sunshine
Like a Mardi Gras parade on a table. Photo via Ruby Sunshine
Starting tomorrow, Ruby Sunshine’s King Cake-inspired French toast is back. This seasonal special Brioche French toast is stuffed with a cinnamon-orange cheesecake and Crofter’s strawberry preserves. It’s topped with green, purple and gold sanding sugar. If you’re not feeling a full meal, their King Cake beignets pair well with coffee.
Bethenny Frankel attends a Mexican Fiesta where she shares a sneak peek of the newest addition to Skinnygirl Cocktails' line of more than 20 offerings. To commemorate the launch, close friend and world-renowned pop artist Romero Britto presents her with a personally designed, one-of-kind bottle at Astor Place on March 3, 2016 in New York City.
File / Ilya S. Savenok / Getty Images for SkinnygirlShow MoreShow Less3of3
Bethenny Frankel at an interview on July 29, 2013, before the launch of her nationally syndicated talk show "bethenny."
Scene…Bethenny Frankel, former star of the reality TV show the “Real Housewives of New York,” has bought a home in Greenwich. The 50-year-old found of the Skinny Girl cocktail line was seen last summer on a boating excursion in Greenwich with her then-boyfriend, businessman Paul Bernon, and former RHONY housewife Dorinda Medley.
Scene… Marianacci’s on Sherman Street in nearby Port Chester, N.Y., a favorite of many Greenwich residents, reopened last week for dinner after it has been closed since November due to New York State’s coronavirus restrictions. Jim Marianacci, owner of the 70-year-old landmark Italian restaurant, noted that the dining room is operating at a safe capacity. Notables who have dined at the popular eatery in the past include former New York Gov. George Pataki, famed lawyer Alan Dershowitz, the late Greek heiress Christina Onassis, actor Tommy Lee Jones, the late Italian-American singer Jimmy Roselli, the late MLB great Phil Rizzuto, former New York Yankees manager Joe Torre and actors from “The Sopranos.” Open Mondays through Saturdays, the restaurant also offers special menus, a takeout menu, curbside orders, delivery via DoorDash and weekday lunches. For more info and reservations, call 914-939-3450.
Out there… Focus on French Cinema 2021 will honor the Cinema of Belgium, on a new digital platform, from April 21 to April 30, along with a curated selection of new film releases and recent festival favorites. The 2021 return celebrates the 16th edition of the event, following the successful 15th anniversary edition in 2019 that welcomed 7,000 cinéphiles to Greenwich, Stamford and Manhattan. The new virtual cinema slate featuring 10 movies over 10 days is in response to the coronavirus crisis and will allow moviegoers to enjoy the best of French-language films from home. Viewers can screen one film per day, then take part in Zoom discussions with programming director Joe Meyers and invited guests. FFC Chair and co-founder Renée Ketcham said, “As enthusiastically as we roll out our virtual red carpet, none of this will ever approach the experience of an in-person festival.” The FFC team acknowledges the importance of the big screen and the “audience experience.” For more info and tickets, call 203-253-7632 or go to focusonfrenchcinema.com.
Out there… Greenwich Emergency Medical Service Inc. is hosting a virtual wine and cheese fireside chat to honor first responders at 7 p.m. Friday, Feb. 5. GEMS staff will use an ambulance to deliver a “Tasting-In-A-Box” to participants’ homes, with three bottles of wine from Josh Cellar Wines and a cheese, charcuterie and chocolate box from Marcia Selden Catering. Participants will then hear from Josh Cellars Wine Founder, Joseph Carr, sommelier Theo Rutherford and cheesemonger Lydia Caspari from Arethusa Farm. GEMS is also hosting an online silent auction and opportunities for residents to donate to support the lifesaving work GEMS. For tickets ($200 for two adults, and with a “Lifesaver Ticket” at $350) and more info on the silent auction bidding or to donate, visit Gems2021.givesmart.com.
Scene… Home goods guru Martha Stewart of Bedford, N.Y., has brought a new line of CBD dog treats to the market. Stewart, who partnered with Canopy Growth, is offering a pet line that includes soft-baked chews and oil drops in three different cannabis-infused formulas, including wellness, calm and mobility. Stewart, who joined Canopy as an adviser in early 2019, was introduced to its founder by her friend and cooking partner Snoop Dogg. By the way, the dynamic duo will host the “2021 Puppy Bowl” scheduled to air on Super Bowl Sunday on Animal Planet and stream on Discovery+.
“What lies behind us and what lies before us are tiny matters compared to what lies within us.”
― Ralph Waldo Emerson
And that’s all for now.
Later…
Got a tip? Seen a celebrity? Email Susie Costaregni at thedish2@yahoo.com
From one former all-time great Jags player turned coach to another ... what are your thoughts on Mark Brunell becoming the Detroit Lions quarterback coach as his very first NFL coaching job?
I was a bit surprised when former Jaguars quarterback Mark Brunell became the Lions' quarterbacks coach; although we speak relatively often, I didn't sense he was looking to get into the NFL as an assistant. But upon reflection, it makes sense. His children are college age or older, so the year-round time commitment demanded of NFL assistants presumably won't be as difficult as previously would have been the case. As far as getting the Lions' quarterback coaching position, it's really not that surprising. Brunell played 19 seasons in the NFL and played two seasons with the New York Jets when Detroit Lions offensive coordinator Anthony Lynn was the Jets' running backs coach in 2010-2011. And it's not all that unusual for a former player to get a first job coaching the position he played. It will be interesting to watch Brunell moving forward. Quarterback coach is often a jumping point to coordinator and beyond. Brunell is 50, so it's not absurd to think he could rise and do well in this position. My sense is that will happen. We'll see.
Fred from Naples, FL
In your opinion is the jump from No. 25 in the draft all the way up to where Florida tight end Kyle Pitts will be selected (anywhere from Nos. 8-12) too expensive for the Jaguars to consider with all their draft capital?
First, we don't know where Pitts actually will be selected; I've seen mocks with the former University of Florida tight end going in the teens – and even in the somewhat later teens. Jumping there certainly comes at a different cost than moving to Nos. 8-to-12 or so. Moving from No. 25 to No. 8 might cost the Jaguars the No. 33 overall selection (the first selection of Round 2) or it could cost a third-round selection and multiple later-round selections. Moving from No. 25 to No. 18 might just cost a third-round selection or so. I doubt the Jaguars would move up to No. 8. No. 18 obviously makes more sense. We won't have any idea what it will take until the draft begins because there's no way to know if Pitts would "fall" into a reasonable range.
Zac from Austin, Tejas
I like asking you varieties of the same question; it's like looking for chink in the armor. It's fun! How far would the current Kansas City Chiefs team have gone with Gardner Minshew II (or one of our other backups) at quarterback? Or a similarly all-around excellent 2020 team?
Not as far.
Paul from Jupiter, FL
So Houston Texans quarterback Deshaun Watson's agent is also former Jaguars and current Los Angeles Rams cornerback Jalen Ramsey's agent - do you think David Mulugheta's whiny, take-my-ball-and-going-home tactics are going to change general managers' opinions on going after players who hire him? I, for one would be leery, having seen this show now twice.
You're referencing Ramsey seeking – and getting a – trade from the Jaguars to the Los Angeles Rams in 2019, and Watson seeking one from the Texans now. Could Mulugheta's presence in both situations give general managers pause to take a player? Perhaps. A bit. But only a bit. Talent usually wins out in these situations. If Mulugheta keeps representing good players, the NFL will keep selecting them.
Howard from Homestead, FL
If Deshaun Watson is all that, shouldn't the Texans' pick (held my Miami) be a lot higher than No. 3? I get that he's a good quarterback. But in a league which favors the quarterback, shouldn't a talent like his yield more than four wins, especially seeing that two came against the Jags?
Watson's really good – and a franchise quarterback indeed is typically enough to ensure his team selects somewhere outside the Top 5. I emphasize "typically" because there are exceptions. All reports in recent weeks have indicated many issues about the Houston Texans this past season, and many of those same reports indicate that Watson perhaps played at an extremely high level given the circumstances. I admit I'm not as high on Watson as many NFL observers. I see him as very good, though not necessarily at the level of quarterbacks I consider elite. But in this case, it may be hard to blame the Texans' woes on the quarterback position.
Nathan from St. St. Augustine, FL
Hi, John. Do you think it could be beneficial to add the Rooney Rule to coordinator positions? I think it could help get names out there that might not otherwise get interviews, and the more minority coordinators you have the more likely to start getting minority head coaches.
NFL teams as of this offseason must interview at least one minority candidate for vacant offensive, defensive and special teams coordinator positions.
Reuben from Pikesville
Regarding your response regarding former Executive Vice President of Football Operations Tom Coughlin and Ramsey: I used to work for a corporation that owned a movie studio. We gave two big stars each $50 million exclusive contracts after they each had one hit because we knew that people pay to see stars, not suits like me. Ramsey was a star, Coughlin a suit. Jettisoning Coughlin (if that would have placated Ramsey) is a no-brainer. (In the 80s $50 million was big money even in Hollywood.)
It wasn't a no-brainer. Say you "jettison" Coughlin to placate Ramsey. What would have been next? Firing the coach to placate him if he decided he didn't like the coach? Say he got into an argument with a teammate and wanted the teammate gone? Do you "jettison" him, too? Ramsey is a great player. Do you just keep giving him whatever he wants whenever he wants? I suppose some people would have done just that. I can't call not doing so a bad decision.
John from Jacksonville
Sir KOAGF - I need help. Each year, when the Senior Bowl arrives, my mind quickly defaults to Senior Citizen Bowl. I envision a bunch of old people playing a football game and spending the week talking about old times when they could jump and bend. I'm even approaching this milestone in the coming years. How do I get my brain to remove this erroneous vibe and to default to what it really is?
Get more sleep.
Ryan from Reality
John, you stated in an answer about the Jags stability in Jacksonville that "Khan wants the Jaguars in Jacksonville and he will do whatever he can to make it work until proven otherwise." I'd love to believe that. But clearly he's not willing to spend what it takes to keep the Jaguars here if the city is not willing to foot some part of the bill. Shad has the money. Would it be nice for the city to help out? Sure. Should they? Probably. But since they're not, this becomes a test of how much Shad actually wants to make this work in Jacksonville. If he's really willing to do "whatever it takes" to make it work here, and if Lot J and other developments are really necessary to keep Jacksonville viable, then Shad needs to be willing to spend his money to make it work. If he doesn't, then he is putting a very clear number on how willing he is to keep the team in Jacksonville.
Khan has spent his money to make the Jaguars work in Jacksonville. He has spent on TIAA Bank Field in situations in which he wasn't obligated to do so. He was willing to spend on the area around the stadium and remains willing to do so. He has shown a consistent desire to make the Jaguars work in downtown Jacksonville – more than many owners in his situation would have done. What's not going to happen is Khan spending all the money in those situations. He wants to be in Jacksonville. But it has to be a partnership. No matter how many ways the question is posed and asked, the answer will remain the same. And the answer will be correct.
Fred from Naples, FL
2021 will be the Year of Trevor Lawrence. Is it possible that good fortune strikes us twice and Mr. Optimism, Vito Stellino, finally retires?
Vito is retired.
Michael from Columbus, Ohio Via DUUVAL
I'm not even thinking about 1-15!! This is probably the most exciting off-season in Jaguars franchise history! We have Urban Meyer as head coach! We have two first-round picks and will most likely select a franchise quarterback with the first pick of the draft! Wouldn't the icing on this HUGE cake be former Jaguars left tackle Tony Boselli finally making the Hall of Fame?
It would be awesome. My guess is you'll get your icing sometime soon. If not in this offseason the next one.
This is possibly one of my favourite cakes, and it happened completely by accident. I have a cupboard stuffed with pots and jars of spices to inspire me when cooking dinner. I make Middle Eastern and Asian dishes quite regularly, and love how a fragrance can transport you to a far away place. A little wanderlust is something many of us are experiencing right now.
Here, I wanted to make a lemon and honey cake, tart, sharp and citrusy, with a light-as-air sponge and sweetness added from beautiful local honey. While a lemon and honey cake would have been lovely on its own, I wanted to add another layer of fragrance and flavour. I opened the cupboard for a peruse through my spice collection, in the hope that something would jump out at me.
I am not usually one to throw a bit of this and a splash of that into cakes, because with baking, you really don’t know how good your guess is until your bake comes out of the oven. And by then, your labour of love may have been for nothing.
When I opened the kitchen cupboard, I spotted a spice that is sometimes neglected. Cardamom comes in the form of gorgeous green or black pods full of intoxicatingly aromatic seeds. Once cracked open, they fill your kitchen with the most wonderful aroma. I often use these in savoury dishes, such as curries and stews, but on this particular day my memory shifted back to a time when I paired cardamom in a dessert with white chocolate, and the result was unbelievably good. Cardamom seemed to me like a spice that would transform this simple lemon and honey sponge cake; and it completely delivered.
If cardamom is something you can’t get hold of, feel free to leave it out, but with it, this cake is a gorgeous alternative to the familiar. The cardamom isn’t spicy or overpowering, but lends a delicate and subtle warm fragrance, and an added depth of flavour.
I have used whole pods in this recipe, grinding the seeds in a spice grinder to make two teaspoons’ worth, but use ground cardamom if you prefer. This cake is gorgeous drizzled with the lemon honey syrup and served with crème fraiche.
FORT COLLINS, Colo. – You can get away with some things at times. Generally not on successive nights.
Colorado State found it out the hard way. After turning the ball over 19 times on Wednesday – and finding a way to beat Boise State by 22 points even – the Rams pressed their luck on Friday night at Moby Arena. This time it was 18 turnovers, but the results were far different. They had a chance to take over the top spot in the Mountain West with a sweep, but 18 more turnovers led to a far different outcome.
Boise State took full advantage the first 10 minutes, building up a 23-point lead which was just enough to hold off a late Colorado State run in an 85-77 victory.
"I'm obviously really disappointed in the loss, but probably more than that even, I'm disappointed in how we played," CSU head coach Niko Medved said. "I think a lot of things that we really emphasize and we wanted to get done didn't show up."
Turnovers were the main culprit, though it is not a party of one at the table. The Rams (12-4, 9-3 Mountain West) were still able to shoot really well the game before despite them, which didn't happen on Friday. And they were also lacking the stops required to get extra chances when previously being careless with the ball.
"Tonight it was the defensive end. We didn't have the toughness, the energy that we needed to execute," he said after scoring a season-best 24 points, 18 of which came in the first half. "We had a lot of turnovers in the first game, but we were able to get stops. This game, we weren't able to get any stops."
The Rams went from dominating the paint to giving way to the Broncos (14-2, 10-1) inside. The rebounding was a dead heat, not a big advantage. And even though the hosts led by 1 at the break, Medved really felt Boise State had played the better half.
The first 10 minutes of the second half, they definitely did. They turned Colorado State miscues into 24 points and scored 36 points inside. The Broncos were shooting better than 70 percent in one early stretch, even though they had troubles at the free throw line. It was rather uncustomary play for the Rams, especially in a key game.
"That and rebounding," David Roddy said, the former being the turnovers. "They started off early getting four offensive rebounds and putbacks, and that's eight points right there. Again, turnovers, it seems like a common theme right now. We're just way too skilled and way too good to be turning the all over that much."
Then things changed. The Rams went on an impressive run, trimming the lead down to six points with 2 minutes remaining. Boise State spread the floor and went deep into the shot clock two possessions in a row, missing two shots as the clock expired.
But the first time, Colorado State rushed down the floor, dribbled into traffic in the paint and turned it over. The next time, a missed shot and the Broncos did do their job at the charity stripe at the end.
"You've got to give them some credit. They're long and athletic," Medved said. "They're a team that's kinda interesting. They really gamble a lot in the sense that they're going to slap. If I had a nickel for every time we drove it and they reached around and punched the ball … I mean, just over and over and over again.
"We clearly didn't learn our lesson. You have to give them credit, because they are long, they are quick. But at the same time, a lot of those we shot ourselves in the foot."
Those were bullets they just couldn't dodge for a second consecutive night.
Cooper, who is currently studying computer science at Columbia University in New York City, told Insider that her first Ramsay attempt was actually the first "human face cake" she had ever made.
"I had just joined TikTok and I saw an advertisement on the Explore page for something called 'Ramsay Reacts,'" she recalled, referring to Ramsay's TikTok series reacting to cooking videos from fans.
Cooper first caught Ramsay's attention when she tried to make a cake of his face back in August.TikTok/Gordon Ramsay/TikTok/BakingThursdays
"I have always loved and idolized Gordon Ramsay so when I saw that, I thought of how I could contribute to the trend and create something worthy of capturing Ramsay's attention," she said. "A cake of Gordon's face just sounded like such a fun idea to me, so I went with it."
"If that's my face then you need to get your eyes checked!" he wrote in the caption of the clip.
"Oh lord, no, really? What is that?" Ramsay exclaimed as Cooper sculpted his face on the cake. "Ugh, Halloween!"
"My darling, you've got the wrong Scot, that looks like Gerry Butler!" he added, referring to the Scottish actor Gerard Butler. "Or my granddad, but he died 10 years ago!"
"I remember checking my phone after returning from a hike to see my video flooded with comments that he had reacted to my cake," she told Insider. "Even though he roasted me, I was ecstatic. I watched him on TV growing up since I was a kid, and he noticed something that I made!"
After a few months passed, Cooper decided to give the Ramsay cake another go
"I had more experience with face cakes and modeling chocolate in general," she said. "I had more tools, better recipes, and better techniques for making cakes. I figured it was as good of a time as ever to try again!
Cooper used a screenshot of Ramsay's reaction to her first cake as inspiration for the second, joking in the TikTok video that she had "emotionally, physically, and spiritually recovered from Gordon's sick burn."
Cooper used a screenshot from Ramsay's reaction video as inspiration for her second cake.Amanda Cooper
"It's the new year which means time for new chances, right?" she added. "So Gordon, how about now? I know it's not perfect but, still think I've got the wrong Scot?"
Cooper's video caught Ramsay's attention once again as he joked: "Tell me you're going to get your act together."
"What is that? Hold on a minute," Ramsay exclaimed as Cooper began making her second cake. "It starts to look a little like Flavortown, hold on. No, stop it! Stop it! That looks like a 90-year-old Guy Fieri, really!?"
"You've traveled from Scotland to Flavortown, love," Ramsay joked in the caption.
Cooper couldn't believe that another of her videos had caught Ramsay's attention.
"I was so happy," she said. "I was also pleased to see that while Ramsay himself might not have approved, the people in the comments were happy with my progress. It was very motivating and made me want to keep going!"
Cooper plans to keep baking as she continues school, and says there will be a third Ramsay cake in the future
A post shared by Amanda (@bakingthursdays)
"My real love is for baking and making people laugh," she said. "Always has been. Someday I hope to open an unconventional and fun bakery for that kind of thing."
But Cooper wants to practice her skills a little more before showing off another cake to Ramsay.
"I think I have a lot to learn!" she said. "While I'm not professionally trained, and I consider 'Baking Thursdays' a very fun and informal page, it is something I am so passionate about. I want to get better and I want people to have fun with me in the process."
"I'm so happy with everything I've learned in between my first two Ramsay cakes, and I will be so proud if I'm able to learn that much more before the next one," she added. "After all, they say the third time's the charm!"
