How many times does a recipe have to fail you before you decide that it just isn't meant to be? I used to simply set my maximum at three, the same philosophy
Have I mentioned how unapologetically cheap I am? Right
Had I anticipated enough courage to pick up the topic of peach and mascarpone again this summer, I probably wouldn't have cashed that sob-story so early. After that horrendous disaster of a pie, if that pile of slumpy menace could still be called that
Truth is, I was a tiny bit amused by the flock of defenders, friendly or hostile, who rushed to my incidental black tea cake to affirm America's tea presence. To the flag-swinging crusaders, amused at how unreceptive people are to a relative comparison and because the upset words validated just as much as saying
The agony of making creative effort in the kitchen is, more often than not (and don't tell me otherwise), we fall into the tormenting limbo between imagination and reality and sometimes the plunge feels eternally lasting. My current episode has been ruthlessly stretching into its 9th day-anniversary, on-going, in cold blood. Do feel bad because here it comes
I'm going to push my opinion-quota by saying that the US is the least tea-cultured among the other places I've lived in (Taiwan, Vancouver, Hong Kong
I know I know there must be a food-blogger authority staking-out behind a cyber-corner, waiting to ticket me just as soon as I violate the meter by hitting the "publish" button (just any second now
Drop down on a point back in time, all the way back in my 500-sqft studio in New York when I was joyfully smooching a pint of Ben'n Jerry's which I casually grabbed from the downstair 24hr-deli, and tell me that in the not-so-distant future, anytime-access to my beloved collection of ice cream-babies would be a thing of the past