Chisa:
Had some fancy pants cocktails by Cocktail Gastronomy at @foodtruckrumble. LOVED the lychee pearls!
Chisa:
Right hand is feeling tweaky, so practicing calligraphy left handed. As a kid I really wanted to be ambidextrous, and went a week or so painstakingly doing my homework with my left hand. Oddly enough my left handed calligraphy is better than my left hande
Chisa:
Quince trst up on the blog today. They didn't turn out quite as planed, but I have enough poached quince left to have another go. Oh well, cooking is about experimentation after all!
Chisa:
So the quince tarts I made today didn't turn out so great, but the rest of the poached quince in their spiced syrup are full of promise.
Chisa:
Love the way rice paper rolls turn into a bit of a production at the table. Also made the dipping sauce on my own for the first time!
Chisa:
Sailor Moon as a #Valkyrie for today's @sketch_dailies. Too lazy for a reference, in case that isn't obvious!
Chisa:
Had a great time at Dr Sketchy's life drawing session today, with the sweet Kitty Litteur posing. I think I was the only one there who went digital!
Chisa:
Not completely successful, but worth a try! This guava and orange jelly is up on the blog now. I feel like I should post my mistakes as well as the ones that turn out well, rather than only showing the highlights. Cooking is all about taking risks after a
Chisa:
Rainy days just make me want to curl up on the couch with a book and a cup of tea. Will have to wait until after work though.
Chisa:
Attempting calligraphy flourishes tonight - SO much harder than it looks! Definitely something to work on.
Chisa:
#imaginarypokemon for today's #sketch_dailies. This guy is a numbat inspired ground/grass type with powerful claws.
Chisa:
Been making cheat sorbet (that is, blended pieces of frozen fruit) lately to satisfy the sweet tooth. This cheat melon and coconut parfait is now up on the blog.
Chisa:
SO much eating and drinking and shopping in Melbourne! This dessert at Cutler & Co. was the object of much envy from my dining companions.
Chisa:
My adventures in Tasmania now up on the blog! One of the best holidays I've had in Australia.
Chisa:
Fig, honey & homemade ricotta semifreddo with http://chigarden.com today. Probably the most technical but most delicious desserts I've done so far.
Chisa:
Trying out a replacement #Vietnamese lunch place in my new 'hood. Dao Vien's vermicelli w/ beef & spring roll just okay, but mega points for the iced coffee.
