Baked and bruised

Pastry making is an art that I never really had an interest in until I went to cooking school.  It's there that I learned to make different types of pastry – sweet, savoury and the famously scary puff. Of course the perfectionist  in me wanted to do the best job I could. Well, it turns out I can’t make a very good puff pastry – but I find it comforting to know that many great chefs have shared that they can’t either. Thank goodness.

A magical mousse

Did someone say chocolate? Yes, but not just any chocolate – dark, rich and creamy and smooth chocolate mousse. I apologize for the delayed first post of the month. I’ve been feeling a bit stuck -- it's that time of year where I have to re-think life and work, and torture myself with deep and existential questions.