use real butter

After recycling, we dropped by the post office and I got some books in the mail that I had my sights on for the last several years. I think I’m ready for them now:

continuing education, indeed!

I made a torte today with my hexagon ring mold and glazed an extra almond cream torte for some variety. I was telling Nicole when I purchased the ring mold, the cashier said, “Isn’t this an octa something? It has how many sides? one… two… three…” I told him it had 6 sides and that it is a hexagon. “Oh yeah,” he nodded, “you must do math…” Is it that I hang out with science-types almost exclusively or that this person is particularly geometry-dumb?

experimenting with pretty edible decorations

I went to pick up some lovely ring molds this afternoon in addition to a few truffle tools. Anyone can slop together things that taste good (well, maybe not anyone), but I think incorporating presentation with taste, texture, and structure is the most fun challenge of plating desserts. I picked up a hexagon mold too. I hope to make something striking, yet elegant. I have no idea what it will be other than chocolate.

After my small pastry equipment acquisition, I met with Jeremy and our friends at Brasserie 1010 (aka Brassiere 1010, Bra 1010, Lingerie 1010) for Happy Hour. The food here is pretty good and aside from the regular crew, we were joined by Dave and Fran – two incredibly nice and fun people. There was food, I had camera in tow – what would you expect of me?

a toast to jeremy’s grant and drunken laughter

**Jump for more butter**