enlightened appetite

Baby, I’ve got something to tell you. Maybe you should sit down first.


I’ve been cheating on you.

I swear, it started off completely innocently. I just wanted to see what else was out there. I didn’t mean for it to turn into another blogging gig. But see, and I just really hit it off. Maybe it was the community of like-minded folks, the fabulous posts, or the really awesome logo. 

I know I said that I was working late Thursday night, but that was a lie. I was actually at the launch, held at the South China Seas Trading Company. Don and Joyce had all of us over and plied us with exotic beer and amazing food. I know, I should have been stronger. I should have said no. But I’m just a foodie, you know? I’m not made of steel.

Rather than get your hate on and feel threatened by the other blog in our relationship, maybe you should just get to know it a little bit. Maybe we can all be friends.

(I’ll leave out the tawdry jokes about blogging three-ways. I’m way too mature for that. Right? Right.)

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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