I like high heels. I like to cook. Sometimes I like to cook in my high heels.
I’m part Barefoot Contessa, part self-taught experimenter, part chef wannabe occasionally channeling her inner 1950s housewife, mixing whiskey sours and trying to perfect creme brulee while pulling a perfectly done meatloaf from the oven.
~gwendolyn
Those interested in using my photos for non-commercial purposes:
1) Thanks, I’m totally flattered.
2) Please photo credit Patent and the Pantry.
I can be contacted directly at: gwendolyn_richards [at] hotmail [dot] com.


24 Comments
May 9, 2008 at 3:37 am
Fabulous blog…will definitely be popping by for inspiration on a regular basis…but where are the famous cookies???
Dx
June 5, 2008 at 5:00 pm
I was here. I drooled. Good work.
July 27, 2008 at 9:36 pm
Great shoes
Whiskey sour. Hmmm. I used to make a mean Manhattan. My mom taught me the art when I was 10. Used to serve them to her Bridge Club. Today they’d report her to social services.
September 12, 2008 at 9:13 pm
I absolutely love the images! You should make a cookbook and supply your own pictures!
September 14, 2008 at 11:13 pm
Thanks Wannabe, that’s really sweet.
November 7, 2008 at 4:46 pm
Everything looks so delish! I love the photos and I love your style. I just happened to stumble on your website today and I can assure you that I will be an avid reader.
November 7, 2008 at 8:02 pm
Wow, I miss the 50’s. Thanks for the memories! Great blog. Photos to die for…and the food? Pssshhhhh, enough said!
November 17, 2008 at 4:50 pm
Ah, my sista done you well to mention your blog. The cookies are in the oven as we speak, er, email. Smelling terrific – oooo they’re done and soft in the middle. oh oh oh can’t talk, my mouf if full
December 1, 2008 at 4:26 pm
love the pics, love the food….
how about more pics of the shoes?!
you are so inspirational
Take it easy,
~yours, reenie
February 5, 2009 at 6:03 am
Hi, I find you web site on flickr (http://www.flickr.com/groups/foodblogger/discuss/72157608516772224/)... your photos are very kind and clean… bye
February 12, 2009 at 11:03 pm
YA-UM, nice site buddy. im gunna do the spag-bog sauce now….
Lachlan
February 27, 2009 at 12:48 pm
Hello!
I was looking for a great pasta recipe when a good friend of mine and yours, Susie told me about your site. Fabulous pics and recipe! keep up the great work! btw, luv your red high heels! I have a pair too
Kana
March 18, 2009 at 3:54 am
This is my food blog of the month.
March 25, 2009 at 2:27 pm
Lovely site. Gorgeous photos. Can I ask you what kind of camera you use, and lens. thanks for inspiring me to hang out more in my kitchen.
Rhonda
March 30, 2009 at 9:57 am
I love your site. Keep it up !
April 15, 2009 at 4:41 pm
I accidentally came across your simple yet striking website when searching for balsamic reduction! I love the photography. I will definitely bookmark & come by often. Thanks.
April 26, 2009 at 5:51 pm
Just stumbled on your blog. You take beautiful photos. Can’t wait to dig in and read more.
June 25, 2009 at 11:14 pm
Gwensang. Great job. I love this blog, the photos, the recipes, the writing!! You must parlee this into something bigger. This is definitely your calling.
August 1, 2009 at 4:10 pm
Ahhhhh … Gwen! “Divoon” yummies and awesome snaps! I’ll be checkin’ in bunches. Hot as the proverbial kitchen here in Van and we can’t get out!
)
A
August 8, 2009 at 7:08 am
Gwendolyn,
How does one subscribe to your Blog?
I have just spent 2 hours here this morning and would like to receive updates but I d0 not see a place to sign up.
What a great Food Blog this is!!!
Thanks,
Hot Pepper Dave (from flickr)
September 4, 2009 at 2:35 pm
Gwen, are you on Twitter? U must!
September 5, 2009 at 12:21 am
I am indeed. I’ve just added a button. But you can find me on twitter under the name of gwendolynmr.
September 7, 2009 at 10:59 pm
Great website… I really appreciate simplicity of the layout and the quality of the photography. Now following you on twitter too.
September 30, 2009 at 12:54 pm
Hi Gwendolyn,
Just discovered your blog. Looks great, I’ll be checking in often from now on.
cheers, Amy