Audrey Hepburn once said, "Paris is always a good idea".  I have never been to Paris, but I'm sure she's right.  This quote keeps playing in my head this summer, but instead of Paris I replace it with Hawaii.

I'm just going to throw this out there, if you ever feel an urge to pick up and leave for an island.. do it.  I have the convenience of having 3 months off because I'm a teacher, but this summer, this island- it's been my favorite adventure yet. And it's taking everything in me to drag myself back home.  

My current summer address is the North Shore, the mecca of surfing.  And with that, comes a wonderful assortment of people and feelings.  I love walking into a grocery store with no shoes without dirty looks.  I'll even make this confession... At the apartment I currently sleep, we haven't locked the door once.  In fact, I'm pretty sure we haven't even shut the front door.  I know, 10 girls are asking for it.  But it just ends up that way... no one ever shuts the door.  PS, the best part of my apartment is that the ocean is our wall paper.  Literally.  We are right on the beach, and the ocean is our backyard.

So let's bring this all back to food.  I'm a strong believer in what I've dearly termed "foodcations".  And this mentality has been a marvelous portion of my stay on the island.  I have made it a note to have seafood everyday, and never shy away from trying a new exotic taste.  Hawaii has not disappointed me yet.

As I've basked in all this Hawaiian/Beach/Seafood glory, I've been inspired with ideas.  And this is where all of my new insanity begins.  Here's a little history:

I've had a couple dreams for awhile:

1- Create a bakery.  Creatively bake my way into a small amount of side money.
2- Own a hippy van.  It all started in New Zealand, which is story that can be save for a post on another day.

So how come I can't combine the two?  Own a dessert van/food truck!  Yes, I think I'm on to something.

And it all came together in Hawaii, the refuge I came to in order to escape my life for a summer.  In return, I gained 5 pounds (let's pray no more) and got the name and idea for my dream.  Sweet n' Sandy, combining my love for the beach and baking.  And that's where I currently find myself.  Join me, a Jr. High cooking teacher that's going to attempt to be a food truck entrepreneur.  

Let's just take a moment of silence to commemorate this culinary masterpiece.

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Okay, so my first post is going to be a slightly pathetic confession.  I've lost count, but I'm pretty sure I've attempted to make these stinkers 9 times.  I was successful once.  And that one successful time is still debatable, since my finished macaron shell was quite rough in texture.  These cookies have awe struck me.

My first exposure was when I was living in New York as a 22 year old for a summer.  A friend pointed out a shop as we were walking by.  As I stepped in I was marveled by all the beautiful pastel colors... and the prices.  I managed to scrounge some change to buy my first lavender French macaron.  It was strange, but I was impressed.  The rest of that summer I went to a couple other macaron shops and indulged on an exotic French cookie.

Ever since, I've always been fascinated.  Whenever I find a shop that sells them, my impression of the bakery exponentially increases.  I probably shouldn't post this embarrassing picture, but here I am in Sydney enjoying a pistachio macaron a little too much. 

I know the science behind the magic of these cookies.  Made mostly of egg whites, they are touchy and even the weather outside can effect your result.  Combining egg protein with natural nut fat is asking for a fragile concoction.  I did study this sort of thing in college, but I am still no expert.  I guess this is my online attempt to say "bring it on" to this cookie in public. 



"Dear French Macaron, I will make you.  You do not own me."