P3: pajamas, pudding and popcorn

I’m usually a pretty positive person, so take me very seriously when I say this: I detest New Year’s Eve. It’s the one night of the year when everyone feels obligated to make an arse of themselves, and when was the last time that turned out well?

Every year, I swear that I’m boycotting it but then I get invited to a bunch of parties by people I vaguely know. Crippled by an inability to say no, I say yes and end up taking transit to go back and forth between parties of people I don’t really have any interest in talking to. Boo-urns, I say.

So this year, I have grand plans. I’m going to stop by Hanson‘s place in the afternoon to play Guitar Hero and meet his fiancee, and then I’m coming home. I’m going to change into my pajamas, pop some popcorn, and eat pudding. On the couch. You are welcome to join me. To the couch part, I mean. It would be rude to invite randoms to Hanson’s place.

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.

Categories 2008, HomemadeTags, 2 Comments

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