Merry Christmas!

Merry Christmas, my lovelies!

For the past five or six years, Christmas day has looked like this: lying around in my pajamas alllll day, eating popcorn, and watching movies. The Christmas movie rotation includes My Fair Lady, The Sound of Music, and Dr. Seuss’ How the Grinch Stole Christmas! (the original cartoon, not the Jim Carrey version).

This year, I’m dog- and house-sitting. This means that I’ll have to get dressed and feed her, and while I’m up I may as well head to my parents’ place and make them brunch. I’m thinking waffles with boozy bananas. Maybe some bacon for the salty-sweet thing. That should do it.

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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