It’s going to be a very hot day. I am not complaining. I am sitting in my backyard in the early morning sunshine, a cup of tea in hand. I am having it now before it becomes too hot to enjoy it, listening to the Barred Owls hoot: “Who cooks for You?”. Yes, they do actually call to each other early in the morning, much to the consternation of our sons, who are late sleepers. I stretch my stubby little bare toes out wide in the luxury of warmth and realize my shoulders are not up around my ears. Summer has finally arrived. [Read more…]
Administer Liberally
My dear friend had a stroke last week. I was shocked and concerned and felt helpless to do anything to help.
He is one of the most positive people I know, has never ever said NO to me, when I have asked him to be in a play for little to no money, and gives the best shoulder rubs to bring down tension before a show, not to mention he is a superb dance partner.
Bean to Bar Beginnings
I visited my pal Rachel Sawatzky, the Cocoa Nymph, this week. She has a fabulous chocolate shop on the west side of Vancouver. I got to work there for a day, last year, and my respect for the artisans who dip and decorate beautiful chocolate truffles and bonbons increased tenfold by the end of the day, when my back and legs were cramped and my fingers permanently (or so it felt) curled, as though around a metal dipping fork.
And I loved it. It was great to spend a day in a vibrant, active, delicious smelling business, immersed in chocolate and friendly people. [Read more…]
That Fruity-Biscuity-Chocolate Thing
I gave a tiny Mason jar of caramelized white chocolate to my dear friend, Steph. She looked intrigued, but was a bit mystified.
“Umm, this looks fantastic,” she said, appreciatively regarding its golden depths and even the white marbling on top. “How do I eat it?”
A very good question. Being chocolate, it had of course, solidified at room temperature, and needed to be melted gently, over a bain marie or in the microwave, to get it out of the jar. [Read more…]
Caramelized White Chocolate – playing with tempering
Last week, I spent a couple of Zen-like sloth-paced days caramelizing white chocolate in my oven. The process cannot be rushed by turning the heat up or you end up with a pan full of seized, burned chocolate bits(a crime), and requires you to stir the mass every ten minutes or so.
I love those “or so” recipes. Little stress, and a generous helping of “trust your senses” involved. My kitchen smelled fabulous for days afterward. [Read more…]
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