Can we agree here? Meetings suck. So much so, we’ve decided that whenever we have to conduct a meeting, we will combine it with something enjoyable, something so good that we might forget that we’re actually having a meeting.
Apparently, most of the people we saw at the Hotel Plaza Athenee in Paris last week, had [...]
A good friend of ours is a Home & Garden Party designer (this is sort of like Pampered Chef and Tupperware parties), so last night I joined her at one of her parties and provided a sweet table. My husband had suggested that we do something together and while she does her selling, I could [...]
My cousin Olivia brought some Tai Yang Bing (Taiwanese Sun Pastry) back from Houston. Oddly, I had never tried these before, probably because my parents aren't into sweet stuff and I fear things that are in the same family as moon cakes. The sun pastries are pretty good. The layered pastry (made with lard) is flakier towards the outside, doughier towards the inside, and filled with some kind of go
Thinking of visiting over some relatives or friends? Sometimes it's hard to think what to bring when you go to a place where there are cute little kids, teens, mom, dad, grannies and a whole bunch of people around. A pack of some pastries to go with breads can be an option. Considering ages of the household, it's better that you have some sweet treats for the kidsto enjoy and tasty breads for the
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Spread with a hot cocoa-flavored icing and sugary marshmallow swirls, [...]
Daydreamer over at Dreamers Loft tagged me for a meme. She has a site mainly dedicated to the pastries she makes like the picture above. There's some great photos and recipes of her desserts on the site. Since I've done this meme before I'll just refer you to the seven facts about me here.
THURSDAY.Chaotar pastry. Well, not exactly, but it was definitely a tad bit dry.And the biscuit didn't go too well too.Friday.Our school has very talented talent. Look what I found in 201 (or was it 203)'s classroom!Human Intelligence. (bte I am so proud that QSS is the only school in sg to offer this okay)Guess what, today was on CLONING. I'll tell you what I think, alright.I don't know who was the asshole who started this, and I personally don't care. But this is definitely not going to work. Some madman in his fucking laboratory thinks this is some FUCKING GREAT HELP it's going to do the world, he's got it wrong. The world, as it is, is overcrowded, overpopulated, manifested with rich asses and dumbasses alike. We do not need any more of these, neither do we need any more pirated humans
First of all happy new year to everybody! This is the first posting of 2008 Quattro Gatti (four cats) is the first new place I visited in the new year. When I met my friend we didn’t know where to go yet, so we biked into the Jordaan. My friend saw a new place [...]
Culinarily speaking, Berlin is a city of great diversity and almost endless choice - with dining choices ranging all the way from American junk to the oriental delicacies. There is, of course, the huge selection of street foods, including all varieties of wursts and sausages, pizzas, soups, Turkish döner, and all kinds of sandwiches with [...]
This bakery decided to make pastries shaped like poops but no the exactly the taste you're thinking right now. The fillings for these pastries include chocolate, raisins and corn. I'm curious on how it taste like.Source: LH168Tags: pastries bread poops shit chocolate
It 's time to go back to Merapoh again. Stopping by at Raub purposely to go back to this unmarked Kopitiam in the heart of Raub. I previously had stumbled upon this Kopitiam , keyword "stumbled" after I had lunch at Ratha Curry house, "Famous Curry Fish Head Restaurant". Unfortunately for me, it was only famous, I wished it was delicious too. So the story begin after we had lunch at Ratha's. While walking back to our car, we were talking about how you can be famous , yet your food sucks. How come in the heart of Raub town we couldn't find some nice chinese food to sample wan ? Just as that thought came by, we saw a Chinese Kopitiam, really traditional koptiam la. Inside I saw a lot of people queing up to buy something, that attracted my attention.What were the signs of a succesful restaurant, or a place that sells good food. Firstly, you must see a crowd. Secondly there have newspaper clippings of their establishment published in various news papers. Thirdly, if
These days, there is much demand for high quality and delicious cakes and pastries. Cakes and pastries have become staples in special occasions such as birthdays, weddings, debuts, baptism, anniversaries and the like.
Because of Filipinos natural love for celebrating special events, there is big business in cakes and pastries. At present, bakeshops continue to mushroom [...]
Even though I don't generally like sweets, I do get a craving every once in a while for a good French pastry. It seems I may get a chance to taste the real thing next Spring when I accompany my daughter on a school sponsored trip to Paris, France.
We travelled to Rome, Italy last Spring and one of the greatest helps we had was when we were able to have a guide of any sort for the city and
Last week, the eater invited me to her bridge potluck party. She requested that I make a dessert to bring along, since that’s what I seem to do. She gave me one day’s notice so I had to be resourceful. Luckily, for me, I had a chiffon cake in the freezer that just needed a filling and some decorations. I wasn’t happy with just that, so I offered up a bonus dessert of Swedish Profiteroles.
Everyone seems to like profiteroles. Light, airy, filled with cream; how could they be any better? The Swedish variety is topped off with a small disc of short dough before they are cooked. The end result is an even crispier, sweetened top, and an interesting look and texture. They have the added benefit of not needing to be glazed so they were perfect. Bake and fill, it couldn’t have been any easier.
I’m never happy just making any old pastries, so I had to spice things up a bit. I decided I would fill both the cake and the pastries with what my pastry teacher would hav
