Mimosas are a part of a balanced breakfast, right?

You know it’ll be a good day when it starts with old friends, orange juice and champagne. That excellent start was followed by caramelized banana french toast.

Unfortunately, I had tried to make a pink grapefruit granite for dessert. I say tried to make, because I used a recipe from my restaurant days which called for a significant amount of vodka. Vodka doesn’t freeze at the same temperature that water does, so while the boozy granite froze quickly in the super-freezer at the restaurant, it didn’t freeze as nicely when I tried it at home. In the end, I nixed the granite and served a citrus salad instead.

On a completely unrelated note, I am sipping a lovely pink grapefruit cocktail.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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