Oh baby, you know that I love you. And I know that I don’t take you out as often as I used to, or spend as much time doting on you, but you know that I love you. Srsly. For realz.

One of these days, I’ll make it up to you. And I’ll get all pretty and dressed up and wear stupid shoes and drink too much wine and we can get messy drunk with beautiful food. And the waiter will smile because when I get messy drunk I’m still charming and beautiful (though clearly not modest), never boorish and lame. And I tip well. And I flirt in a non-threatening way. Harrumph.

In the interim, work is really cutting into my social life and blogging life. I’ll post some fabulousness once things get back to normal. In the interim, you can get your food fix on my Twitter stream. It isn’t all about chocolate – lately, it’s about pie! and! blackberries! – but it might do in a pinch. And if you don’t get this “Twitter thing” and want me to explain it to you, then you’re out of luck. Something about 140 characters and status updates and answering life’s perpetual question, “what are you doing?” except that no one’s status updates actually answer said question.

I’ll be back shortly, I promise.

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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One thought on “Sigh.”

  1. that second paragraph encapsulates a perfect, beautiful moment, though I don’t think it’s possible for you to be messy drunk. 😉

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