Liz Denys

I wanted to make a special pie for my amazing boyfriend, Matt, on his birthday a month ago.

A few days ago, Lea Coligado, a junior at Stanford, wrote about some of the sexism she's experienced in computer science.

When we ask ourselves "why aren't there more women in tech?"

You and I meeting for the first time.

Keybase updated their verification methods to include a command line method that relies on echo, gpg, perl, and curl.

i I sit down in my premium economy seat, the abbreviated way of saying "economy as it was fifteen years ago, but at a higher premium," and deeply internalize my physical constraints for the next six hours.

When I'm plowing away at a project, I almost always feel confident in my abilities.

Keybase seeks to be a "public directory of publicly auditable public keys" with simpler usernames than PGP and verified account linking to popular sites such as Twitter and GitHub.

So I made a purse shaped like the Gogo Yubari's meteor hammer for a Kill Bill themed party...

When I was 10, I was programming in Logo after being introduced to it in my school's required computer class.

Only a fraction of my blog is about technical or "geeky/nerdy" things.

Seeded from low entropy to become roughly 8 minutes long.

Acrylic on canvas, version 2.

Sharpie on computer paper, Photoshop to brighten the colors.

There's something about using your escape from the cold as an excuse to bake cookies that really makes it feel like the Christmas season (or maybe I just like having excuses to bake).

The area around the Zürich Hardbrücke train station, while not exactly a center of tourism, is quite a captivating neighborhood.

"Walkway to east building," where arguably necessary conveyor belts come with sparkling lights.

Art near the B gates: "Altocumulus Lenticularis" by Inigo Mnglano Ovalle.

The view shortly after waking up while camping at Marshall Beach, Point Reyes.

Taken while admiring the beach at Tulum.

Madeleines are probably my favorite baked good - both to eat and to make.

I spend a lot of time sharing the secrets of my cooking and my baking, but today, I'm sharing some of the secrets of my kitchen.

If I call the soup I've been making nearly weekly for the past few months French onion soup, I'm probably lying a little bit.

I've never understood the common obsession with chocolatey baked goods that aren't insanely rich.

I grew up on pumpkin muffins.

I went most of my life without having fennel.

Last September, I baked a grumpy fuzzball cake for SIPB.

I made the graphic with the GIMP, and the typeface used is Helvetica Neue.

Remember how I was craving chocolate chip cookies not too long ago?

Meet Bernice: Bernice is a Hobart-motored thirty-two and a half year old KitchenAid stand mixer.

I don't blog that much about savory food: savory food for me is even more technique-based than recipe-based, so I find it limiting to discuss one dish because it's a particular combination of techniques on a very particular set of ingredients.

But you still have large blocks of Valrhona dark chocolate and are craving the flavors of chocolate chip cookies?

I don't have a lot of complete memories from my childhood.

Once upon a time, I stumbled across a reasonably accurate Szechuan recipe for dan dan mian.

I'm not frequently a fan of flavored lattes.

I love to make and eat quiche.

Creamsicles were one of my favorite desserts as a child.

Earlier this week, I made bacon cheddar scallion biscuits because I had been craving an especially savory breakfast bread option for those mornings that you wake up a little bit later than you'd like.

It's beginning to feel a lot like fall: the weather is finally cooling down, leaves are browning, and pumpkin spice lattes are abundant.

Every time I come across this photograph on my computer, I am impressed by how simultaneously dull and sharp the sky was that day in San Francisco.

When I had come across an article on "sneaking" citrus almond poundcake out of a food processor in Mark Bittman's column, I realized that it had been too long since I had even eaten poundcake.

I've been getting into baking bread a lot lately instead of focusing more on the sweet and pastry side of things.

Given four batches of a dark chocolate cake for two circular layer cakes and two small loaf cakes, vanilla buttercream frosting, chocolate buttercream frosting with black food coloring, homemade white vanilla fondant, homemade black chocolate fondant, a b…

I often find myself cooking, or sometimes even baking, without recipes or even measuring cups and spoons.

Simple syrup finds its home in any well-stocked bar because sometimes sugar doesn't dissolve easily enough.

Replacing white bread with wheat bread has been becoming more and more popular recently, and people seem to be wondering how to generally add more whole grains to their diets.

My friends (and lots of other people, too) know that I bake a lot.

Isn't everything?

Just a cleaned up version of a silly little comic that I came up with during a 6.033 (Computer Systems Engineering) recitation last semester:

My subconscious seems to be running in 6/8 time with the beat on the dotted quarter and 60 beats per minute; at least, whenever I sit down at a piano without sheet music in front of me, I always converge on that setting.