Klaire.fr The Bojon Gourmet: Chocolate Rosemary Pots De Creme Perhaps I have an insensitive palette, but a pet peeve of mine is when an ice cream or chocolaty confection promises an intriguing flavor, then merely tastes like plain ice cream or chocolate. Not that there's anything wrong with plain ice cream or chocolate, but if balsamic vinegar is billed as a flavor, for example, then I want to taste balsamic vinegar, goshdarnit; otherwise, what is the point of putting it in at all? I once worked at a renowned SF restaurant for as long as I could put up with being treated like crap; i.e, not very long. Sabrina had a shrill voice. One day, I was actually allowed to do something slightly creative: I was instructed to make a truffle base of my choice for the day's mignardise, or the microscopic confections that are gifted with the bill at the end of the clients' exorbitantly expensive meal, perhaps to soften the blow of said bill. Happily, now that I am bojon, I can put all the flavor I want into my desserts. Makes four 4-ounce servings
AUSTIN KLEON is a writer who draws. 201 Ways to Arouse Your Creativity Arouse your creativity Electric flesh-arrows … traversing the body. A rainbow of color strikes the eyelids. A foam of music falls over the ears. It is the gong of the orgasm. ~ Anais Nin Creativity is like sex. I know, I know. The people I speak of are writers. Below, I’ve exposed some of their secret tips, methods, and techniques. Now, lie back, relax and take pleasure in these 201 provocative ways to arouse your creativity. Great hacks from Merlin Mann of 43 Folders Crêpe Georgette actualsanity La gazette de Zess 112 GRIPES ABOUT THE FRENCH 1. "We came to Europe twice in twenty-five years..." 2. "At first, when we came into Normandy.. the French gave us everything..." 3. "The French don't invite us into their homes.". 4. "The French rub me the wrong way.". 5. 22. 69. THE PRICES: "We're being gypped" 83. 90. 94. 102. 106. 108.
Sagesse des foules Monin -la joyeuse errance-