January 5th, 2014

10 hours to explore Paris

Coco&Me - www.cocoandme.com - Coco and Me - Trocadéro Plaza

(Pose~!)

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The day after teaching the chocolate workshop, I woke up early & checked out of the hotel. My Eurostar train back to London was at 18:15 that evening, which meant that I had something like 10 hours to explore Paris.

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The early morning métro was super busy with commuters walking super fast, especially at Gare Saint-Lazare (large terminus railway station) where I changed lines. – Is it my imagination or does the Parisians walk much faster than the Brits? Is that the secret to maintaining their trim figure I wonder…?

– Anyway, getting on the métro was a doddle. The system is similar to the tube in London – colour coded lines (also numbered) with the name of the final stop displaying which direction it goes to. And as for buying the fare tickets, Mrs C’s husband had kindly walked me to the nearest station to show me how to use the ticket machine. (Thank you!) :-)

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My first destination was Pâtisserie Carette by Trocadéro in the 16th arrondissement. I decided to go there prior to this trip by doing my research on Trip Advisor on where best to go for breakfast, & I read that the scrambled eggs at Carette was very good. That information coupled with the photograph of ‘French-style’ scrambled eggs… – had me. Because, though I knew of this ‘French-style’ egg cooking method from before, I had never sampled it. And what better way to introduce yourself to a new food than to eat the best from the very beginning? ;-)

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And it certainly did not disappoint my high expectations. It was sublime. French-style scrambled eggs (Oeufs brouillés), as you can see from the picture below, is much moister/ runnier. (And it came in a soup plate!) Oh-my-God, it was so heavenly creamy… Is this probably the best scrambled eggs I’ve ever had? Yes… Can I go back to my usual scrambled eggs now that I know better? Er…, no, not anymore. Not now that I have tasted the yummiest way to eat scrambled eggs ever! (… talking of ‘ever’, it was the most expensive scrambled eggs ‘ever’ too…)

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http://www.cocoandme.com/wp-content/uploads/2014/01/cocoandme_carette_paris.jpg

(Carette’s also came with two batons of perfectly flaky puff pastry. Hmm! Only the French…!)

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Another reason why I chose Carette is because it overlooks the iconic Eiffel Tower & I quite liked the idea of starting my Paris trip near it. ~ It seemed fitting! With only a minute’s walk from the pâtisserie to Trocadéro plaza, you get a fantastic view of the Tower that is across the river. A couple asked if I could take their photo, which I did. Then they offered to take mine on my iphone too. Pose~! (the photo is at the top of this article.) Ah, before you mention it, there were several police guards patrolling the plaza which made the place feel safe (& the couple looked like nice people anyway).

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Next stop – Les Halle located in the 1st arrondissement to visit the cluster of  cookware shops. I remember coming here over 7 years ago, visiting the same shops, especially falling in love with MORA. I overspent then & I overspent again this time. Lol… My purse strings loosen when I’m there…

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Coco&Me - www.cocoandme.com - Coco and Me - MORA in Les Halles PARIS - cookware shop - chocolate and pastry work equipment

(MORA. Pastry & chocolate work heaven…)

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Coco&Me - www.cocoandme.com - Coco and Me - MORA in Les Halles PARIS - cookware shop - chocolate and pastry work equipment

(Just look at the extensive stack of polycarbonate chocolate moulds!!!!!)

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Coco&Me - www.cocoandme.com - Coco and Me - MORA in Les Halles PARIS - cookware shop - chocolate and pastry work equipment - Hard polycarbonate chocolate mould - 3 dog

(Hard polycarbonate chocolate mould.)

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Amongst my purchase of a piping tip, cake tin & chocolate scraper, I bought this 3 doggy polycarbonate chocolate mould for 41 euros. Imagine…, white, milk & dark chocolate dogs… Or even strawberry or caramel colour/ flavour…, lining them up like soldiers. The chocolate figure could be solid or it could be hollow like an Easter egg. I could even stuff it with ganache like a bonbon! Or…, ah! What about shoving a strip of paper with a message in the hollow figure, just like a fortune cookie?! That might be quite cute…! – Possibilities,  possibilities…!!

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Coco&Me - www.cocoandme.com - Coco and Me - MORA in Les Halles PARIS - cookware shop - chocolate and pastry work equipment - Fèves ceramic ‘beans’ to nestle in the Galette des Rois on Epithany

(My new collection of fèves. The size of each charm is less than 2cms.)

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I also bought 2 assorted bags (9.50 euros a bag) of dinky fèves. – Fèves are ceramic ‘beans’ to nestle in the Galette des Rois on Epithany. The rule goes that the lucky person who finds it in their slice of pie would then become the King for the day! (Check out my Galette des Rois designs from last year!) – – Do I need all these feves? No. But but but… y’know what it’s like, This Girl Can’t Help It…

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After this, I hurried to the Rose Bakery in 9th Arrondissement to meet… guess who?! Clotilde from Chocolate & Zucchini! Yup, I asked her out for lunch! Yayyy, after all these years, I finally got to meet her! Super exciting! And it was so absolutely lovely chatting with her. There was so much to talk about!! It was non-stop! Lol. In a strange way, it felt like we’ve met before, because we knew so much about each other through our blogs & also through the email exchanges over many years, ever since she mentioned me on her brownie recipe back in 2009. (I also wrote a guest article on her blog last April too) ^^.

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Coco&Me - www.cocoandme.com - Coco and Me - Rose Bakery in Paris with Clotilde - mushroom risotto

(Clotilde! ~ Mushroom risotto!)

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After Rose Bakery, my Paris food pilgrimage continued on with my travel bag with chocolate-work equipments from the workshop the day before, & the new purchases from MORA & marrons glacés from G.Detou, plus a signed book from Clotilde that she gave to me (it’s her new French Market one, which now I have two copies of, since I owned one already! By the way, I’ve tried several of her recipes from it & I can vouch for the book! ^^).

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Conveniently on the same street as the Rose Bakery, there is Popelini, a choux à la crème (cream puff) shop. It is a cake shop that was on my list of ‘want to go’ places. Resisting the urge to say: “May I have one of every kind you have, s’il vous plait?”, I picked out the one that is on the left of the picture below. Well, it had the most cream on it didn’t it?! Lol! Happy to report, it was delicious. Wicked in sizing.- Moreishly small, & dainty in a hip sort of way.

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Coco&Me - www.cocoandme.com - Coco and Me - Popelini, a choux à la crème (cream puff) shop - Paris

(The choux display in Popelini.)

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Two to three minutes stroll down the same street toward the Notre-Dame-de-Lorette station, is another great cake outlet – Patisserie Sébastien Gaudard.

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Coco&Me - www.cocoandme.com - Coco and Me - Patisserie Sébastien Gaudard -  a mini Le Paris Brest, it's circular shape representative of a wheel to commemorate the Paris to Brest bicycle race. - Paris

(Le Paris Brest.)

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I purchased a mini Le Paris Brest, it’s circular shape representative of a wheel to commemorate the Paris to Brest bicycle race. It is choux pastry cut horizontally piped with praline cream inside. So pretty… And so perfectly made. Respect. And what is it about these small card plaquettes that make a pastry look so darn special! It sure adds the value-factor don’t cha think?? Although…, from a seller’s point-of-view, I guess it only works when you’re a high-end (& well-known) establishment that people want to parade perhaps? – Like, it’ll totally work to its disadvantage if the establishment were a Lidl (discount supermarket)…, for want of an example. One would be foolish to take around a pack of Lidl branded cakes if in need to up your game to impress.

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Coco&Me - www.cocoandme.com - Coco and Me - Patisserie Sébastien Gaudard -  mendiant tart, tarte - Thin tart shell packed with mixture of dried nuts swimming in good-looking caramel. Very Christmassy. - Paris

(La tarte mendiant. Thin tart shell packed with mixture of dried nuts swimming in good-looking caramel. Very Christmassy.)

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After this, I managed to go to another ‘must-go’ destination on my list. La pâtisserie des rêves par Philippe Conticini near Rue du Bac station in the 7th Arrondissement. I bought the lemon tart that has a ingeniously created meringue top. I knew about it from watching his website video sometime ago! – By the way, I recently heard that La pâtisserie des rêves is opening its London branch this February! Yayyy! Me says I-Can’t-Wait.

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Walking down the same street going south, I found the famous Angelina on the opposite side. It is their new outlet which is take-away only, no tea room. Happily surprised, I, quite naturally, walked in & bought their famous Mont Blanc (6.70 euro) Y’know, to sample ofcourse…, for research… cough cough.

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Coco&Me - www.cocoandme.com - Coco and Me - Patisserie Angelina - famous cake - Paris - Mont Blanc eclair cake window display.

(Window display at Angelina.)

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Coco&Me - www.cocoandme.com - Coco and Me - Patisserie Angelina - famous Mont Blanc cake - Paris - sweet meringue base, very flat & small, mountain of lightly sweetened chantilly, & chestnut cream beautifully piped over it.

This Mont Blanc was consumed in the Eurostar, half way inbetween France & England. Yet again, happy to report that this was also amazing. I’m so glad I bought it. I also don’t know of anywhere that sells Mont Blancs here in London, other than in Laduree in Harrods, & I’m never down that end of town. For me, it’s intriguing to sample good cakes, especially those that are their signature ones,  to see what’s so winning about it (or, I sometimes pick out the most obscure item on the menu if it sounded unfamiliar.). – Eating them is like deciphering like a detective, I taste each component separately first, then eat it as a whole to see how it unites. Oh, it’s super fun!

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Angelina’s Mont Blanc is simply a thin sweet-meringue base, mountain of lightly sweetened chantilly, & chestnut cream beautifully piped on it. The chestnut cream was really special. Flavorsome, not too sweet, & also very dense. A lot denser than I thought actually, which by the end, really filled me up. I imagined eating this with their famed hot chocolate in their famed tea room. I reckoned it’ll be too much for me. Though, then again, I guess you’d be spending a long time in the tea room, taking time to eat & drink, soaking in the grand atmosphere…?

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Anyway, back to the story about my trip walking down Rue du Bac. After Angelina, weighed down by even more things to carry – cakes, & then souvenirs for my kids that I bought in Pylones – I walked in to a large Food Hall called La Grande Épicerie de Paris. This again, was only a stones throw away. (The walk down Rue du Bac toward the south is a food dream alley!)

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Thinking ahead to supper-time on the Eurostar heading home, I bought a slice of ‘Le Croque Classic’. An indulgent double-decker sandwich made of bread, turkey, pancetta, cheddar, tomato, cucumber, hard boiled egg, iceberg salad, mayonnaise & worcestershire sauce. 5.90 euros. Not sure why it’s called ‘classic’ (I would’ve thought croque is more like croque monsieur with ham & cheese only? I might be wrong though! ^^), but it was worth every penny & went down well.

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Coco&Me - www.cocoandme.com - Coco and Me - La Grande Épicerie de Paris - 'Le Croque Classic'. An indulgent looking sandwich made of bread, turkey, pancetta, cheddar, tomato, cucumber, hard boiled egg, iceberg salad, mayonnaise & worcestershire sauce. 5.90 euros. - Paris

(My take-away food to eat aboard the Eurostar.)

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Coco&Me - www.cocoandme.com - Coco and Me - French madam deliberating a panettone loaf in La Grande Épicerie de Paris -  - Paris

(French madam deliberating a panettone loaf in La Grande Épicerie de Paris.)

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I deliberately left pâtisserie Sadaharu Aoki for my final destination before boarding the Eurostar as I knew I would be buying the most cakes there. Thinking, oh yeah, I can walk from La Grande Épicerie to his shop on Rue de Vaugirard no problem – wrong. Gah, I was lost. It seemed simple enough on the map, but somehow I walked around a block twice. Not what you want to do when your bag is digging in to the shoulders.

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Nevertheless, I trudged on, only because I’m not in Paris so often am I & if I missed going there now, the next time will probably be way away in the future. Luckily though, after about a troubled 15 minute “Oh dear I’m lost” moment (which felt like at least double its time), I found the pâtisserie. I bought these 3 items: Genmai-cha (Japanese roasted tea) eclair, millefeuille with vanilla crème pâtissière & another of those in green tea version.

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Coco&Me - www.cocoandme.com - Coco and Me - pâtisserie Sadaharu Aoki - Genmai-cha (Japanese roasted tea) eclair, mille feuille with vanilla crème pâtissière & another of those in green tea version.- Paris

(These survived the Eurostar journey!)

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Coco&Me - www.cocoandme.com - Coco and Me - pâtisserie Sadaharu Aoki - Genmai-cha (Japanese roasted tea) eclair, mille feuille with vanilla crème pâtissière & another of those in green tea version.- Paris

(Cross-section picture to just prove to you that I took my time & didn’t wolf it down…!)

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I’m jealous of the perfectly caramelized top on the millefuille. It’s not weeping (wet). Other than the only niggle of the genmai-cha sprinkled on top of the eclair being slightly soggy & had lost it’s crunchy characteristic, all three purchases were ah-mazing. So good. So perfectly balanced. Sadaharu Aoki is my favourite pâtissier… Shame he doesn’t have a London branch… (Or, then again, perhaps that’s a good thing?? My sugar-fueled figure certainly doesn’t need the source of maniacal obsession so close by!)

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Coco&Me - www.cocoandme.com - Coco and Me - pâtisserie Sadaharu Aoki - Genmai-cha (Japanese roasted tea) eclair, mille feuille with vanilla crème pâtissière & another of those in green tea version.- Paris

(This was a freebie gift! Sadaharu Aoki’s ‘Chocoron’. Macaron coated in Domori chocolate. Cute transfer on one side like a chocolate bonbon.)

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Anyway, thank you for reading this rather long post! I hope you enjoyed it! ~ Happy New Year everyone! xx

December 26th, 2013

Merry Christmas 2013!

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Homer: Now that just leaves little Maggie. Ah, a squeak toy. It says it’s for dogs, but she can’t read.

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VERY MERRY CHRISTMAS! 

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How did you spend your Christmas this year?

Did you get a present that you wanted?

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This year Mr.D gave me a beautiful Marimekko teapot, & I gave him a Hario glass teapot!! – I guess we’ll be drinking a lot of tea from now on! Lol! ^^ As for the children, our boy was given a Hubsan x4 Quadcopter (a dinky remote controlled indoor flyer that RC enthusiasts would nod their approval to), & our girl received a well-made toy accordion which still sounds pleasant to the ear even when played in a muddle (phew!).

Santa (cough cough) gave them each a Mosaic Craft Kit, an attempt for sure to keep the kids busy while the parents have a well deserved rest…

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We ate our Christmas dinner on the 24th, like we always do. And it’s always me that cook. Again this year it was roast duck, brussels sprouts with crisped up bacon, duck-fat roasted root veg (potatoes, parsnip, carrots), home-made gravy sauce. It all went well & got chomped down, which is a delight after 3 hours of cooking in the kitchen.

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The party itself is always the usual fair too – children popping the Christmas crackers throughout the dinner, reading out the silly jokes that fall out, the adults having a vague attempt at guessing the answer whilst sloshing in copious amounts of red wine. Ofcourse, elemental to the cause, we don on the cheap yet colourful paper hats. The dessert was, funnily enough, my usual flourless chocolate cake (that I sell on the stall), simply because I had an order to make 2 of these that very morning, & I decided to make an extra one for us too. (There’s no rest for the wicked…?)

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Today (26th), I write this blog post from bed…! I’ve gotten a terrible cold, I’m feeling terribly woozy. Sore throat, gunky nose. Every year around this time I get ill like this – even after a year of having caught no cold. It’s as if my body reserves all this bad stuff for when I finally find the time to relax… Mr.D has taken the children to the local cinema so the house is quiet right now. Bliss…

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Anyway, dearest people who read this blog, VERY MERRY CHRISTMAS! And I wish you the very best for the coming year!  Love, T xx

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December 3rd, 2013

Coco&Me chocolate workshop in Paris!

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Guess what, guess what, guess what!?  

Something really exciting happened & I just have to tell you!

This time last week I was in Paris! No, not as a holiday, but was there to… (ahem!) teach about chocolates…! Yes! It was all expenses paid (Eurostar, over-night hotel stay, plus lesson fee) & so much more…! I know, tell me about it, it’s totally amazing what happened, & I’m totally over-the-moon & thank my lucky stars! ^^

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It was about two months ago I think, I received a message from Mrs C, a long-time blog-reader of mine, that she would like me to do a chocolate workshop for her. It was her 40th birthday this year, & her friends had gotten together to gift her with having a workshop by me! But that she lives in Paris…, so the question arose as to where it’ll be held. Mine? Well…, I have a firm policy not to teach at my family home – which Mrs C totally understood as she herself has a child. In which case, at hers in Paris? Ooooh, Paris? What? Me go to PARIS?! And to top off my already elated ear to ear grin, Mrs C offered to sort out the expenses for the train & the hotel! Oh.My.God!? Seriously!? So at that point I was on the telephone to my Mr D who was at work, asking him for his opinion/ what he thought. Although, to be frank, regardless of Mr D (who did enthusiastically agree also), my mind was already made up on going anyway! I mean, what an opportunity!

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Planning for the workshop was exciting & actually, pretty easy:

  •  I knew I’d definitely be showing how to temper chocolate on a marble slab, plus another tempering method called ‘seeding’ using the microwave. Although I prefer the marble slab method (as you can control the temperature better ~ which is very important when working with chocolate), the seeding method is rather useful when only a small amount is required, for example for piping a little chocolate decoration.
  • And of course the workshop should naturally delve in to how to adapt the tempering technique to actual products. You can use it to enrobe by dipping, & you can use it to mould for hollow & solid shapes.
  • Ganache & it’s wonderful variations must also be included in to the workshop too. Ganache, as most of you will know is double cream & chocolate combined. Simple to say, but the science behind it very complex, & the success lies with how well you emulsify the two entities: cream (fat suspended in liquid) & the chocolate (liquid suspended in fat). – – There’s various ways of flavouring the ganache too. Like brewing tea like Earl Grey with the double cream first to infuse it! Or what about making caramel with water & sugar, then adding that to the cream?  – – You can also control how soft you’d want your ganache by changing the ratio of cream to chocolate!

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So let me tell you about how the first day went.

My day started as I woke up at 5:30am. Outside was pitch black still & I wondered when the last time was that I woke up in the dead of night like this! But the excitement & the anticipation of traveling & giving a lesson blew away any smidgen of sleep in me no problem. Mr D kindly woke up early as well & drove me to a nearby station at 6:40am.

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Coco&Me - coco and me - www.cocoandme.com - station platform outside in the dark

(Here comes the train! And no, that’s not me in the picture. I’m not that stocky…!)

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Boarding the 8:30am Eurostar for the 2 hour+ journey, I arrive at Gare du Nord to meet Mrs C. We notice each other straight away (she sent me pictures of herself prior)! We both can not conceal our smiles & grins. Oh how happily bizarre this is! And how great that we managed to pull it off! There’s so much to say, so much to talk about!

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Coco&Me - coco and me - www.cocoandme.com - chez casimir in paris gare du nord - Coquilles St.-Jacques

(Coquilles St.-Jacques. Delicious!)

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We talked & walked to the nearby restaurant called Chez Casimir where Mrs C very kindly bought me lunch. Chez Casimir was a quaint & very French place. When we entered just after 12 noon, it was rather empty except for one couple by the window, but by the time our starters came, the place was heaving with locals. Considering it was only a Monday lunchtime, this place was doing very well indeed! (& that is despite it’s rather worn exterior, I might add! Looks can be deceptive… Surely I should know that lesson by now?? LOL)

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Now, let’s skip forwards to later that afternoon for the actual 3 hour lesson/ workshopI explained to Mrs C that we would be working with several recipes in tandem. The reason simply because there is a lot of waiting-time for the ganache to stiffen enough to pipe-able consistency & again more resting time required to then be able to roll them (or cut them) in to shape. – Working with several recipes all at once like this can sound daunting, but I should at this point mention that Mrs C is a very competent baker. And that this workshop is veering toward the advanced level.

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Coco&Me - coco and me - www.cocoandme.com - Broadway Market london E8 - personal chocolate workshop held in Paris 2013 - truffles, bonbons, moulded heart

(We made all of this in just 3 hours!!!)

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I hand over my hand-written recipe for Earl Grey Ganache Truffles. We infused the double cream with Earl Grey. Then re-heat it to pour it over chocolate to make ganache. I explain amongst other things that we exercise creativity & taste preference by deciding how much cream to chocolate ratio you use to determine softness, & how much dark to milk chocolate ratio you use to determine the sweetness.

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Whilst the Earl Grey ganache is cooling to correct consistency, we move on to make Caramel Ganache Bonbons. For this ganache, we first make caramel with water & sugar. Made with simple ingredients but tricky to successfully stir lump-free if you don’t know how. When medium-light amber in colour, we poured in the double cream that’s been warmed in another pot in tandem. It’s always a bit of a wow moment as the cream ‘fiercely erupts’ to threefold all of a sudden. I hold it as one of the little pleasures in the kitchen. This hot cream then gets sieved over the solid chocolate to form the final ganache.

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At this point in the lesson, I was hoping for the Earl Grey ganache to be pipe-able, but oh dear, it’s too soft still… Gah… Okay-okay, er… so yes…, let’s pipe design on the chocolate mould!

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We melted 50 grams of white chocolate by the seeding method, which is the one of the two tempering technique that I wanted to show. We both took turns to pipe a simple design on the heart shaped chocolate mould I brought with me. – At which moment…, I felt a little proud. The very mould was what I purchased in MORA (a professional cookware shop in Paris) over 7 years ago. Who would have thought that I would be bringing it back to Paris, this time to use it to teach with!? :-)

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Leaving the decorated mould aside to dry, we got back to the Earl Grey, now pipe-able. We practiced piping as systematic as possible, spherical & all of equal size/ weight, because the uniformity of shape effects the final beauty of the product. Where as the caramel ganache, we simply cut in to squares.

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Time for tempering dark chocolate on the marble slab. Thermometer probe on the ready, we start with melted chocolate in the bowl. Pour two thirds or so on the slab & I showed how to use two metal spatulas to slosh the chocolate on the surface. Spread wide, then bring in from the edges to form a mound, & then repeat the process to keep the temperature of the chocolate uniform. (the edges cool faster than the middle.) When it cools to 29 degrees, we then put this chocolate back in to the original bowl to combine with the hotter non-marbled lot to bring the overall temperature up to 31 to 32 degrees. Et voila.

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Or so it should have been… My nerves got the better of me it seems, as the chocolate was not tempered perfectly. It wasn’t bad, still had it’s sheen, & it hardened readily, but not super shiny as I’d hoped to show. ~ What a downer. ~ I’m so sorry Mrs C… But being a saintly angel that she is, she told me not to worry, it wouldn’t have happened if I were using my own equipment & was in my own kitchen. Bless her. Really, thank you for being so forgiving…

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We trudged on regardless, & coated the truffles & the bonbons, which has its plentiful set of techniques to master, & of which I am not going to be writing about here in fear of being long-winded. Oh yeah, before all of that, we poured the tempered chocolate in to the heart shape mould & tipped most of it back in the bowl again to to leave a film of chocolate to form a hollow shape. I explained that if you stick both sides together it becomes a case like an Easter egg.

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Also, did I mention that along side all of above, we made Caramelized Chocolate Almonds? It’s a rather moreish & beautiful snack made by coating the whole almonds in caramel until it’s all sugared up, then coating it with tempered chocolate by constantly turning it in the bowl like a cement mixer! Another fascinatingly different way of coating with the chocolate other than dipping like truffles!

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At that…, we finally finished our lesson. And phew, oh boy, on later thought, now that I write about all that we did, I realize it was rather a lot…!

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Coco&Me - coco and me - www.cocoandme.com - Broadway Market london E8 - personal chocolate workshop held in Paris 2013 - truffles, bonbons, moulded heart

(By the end the work top was a mess! But Mrs C still smiles!)

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That evening, I was invited back to Mrs C’s & had a lovely supper. Mrs C, her husband E & myself had the most pleasant time, chatting, chatting, chatting! Mostly about food, … of course. Helped by the excellent wine, relaxed & relieved after having had a good workshop, I can tell you that I slept soundly that night in the hotel. And you Mrs C, you must’ve been really knackered too, no?!

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Mrs C, you have been more than accommodating for me. It felt like it was more than ‘just’ a workshop & I can honestly say that this is definitely the highlight of this year by far for me. THANK YOU VERY MUCH.

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cocoandme - Coco&Me - coco and me - www.cocoandme.com - private chocolate lesson in paris.

(Me, bebé & mum Mrs C.)  

cocoandme - Coco&Me - coco and me - www.cocoandme.com - private chocolate lesson in paris.

(Ooh, bebé! I Love~!)

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Ps: In the next post, I’ll write about how the following day went in my Paris trip! ‘Til then! Best, Tamami xoxo

August 29th, 2013

Join me at the Charity Afternoon Tea

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Hello~!!!! How are you doing this summer?? :) Is it hot where you live?

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Here in UK, we’ve been blessed with great weather pretty much all round! :) For example, around the end of July there was a long stretch of heat-wave too! I don’t mind a bit of hot weather but this heat-wave totally baked me in the kitchen on my weekly bake-a-thons. (Baker being baked on bake-a-thon. Possible tongue twister like Peter Piper?! Lol. sorry… feeling silly obviously.) And as for selling cakes in the hot heat, oh-my-god, standing under the plastic tarpaulin roof at my market stall was soooo unbearable. It was like being in a green house!!
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This prolonged hot weather is super unusual in UK weather standards if you ask me! Normally the weather takes a shine on us for about a week, then you abruptly have to wave a involuntarily bye-bye to summer & say a reluctant hello to autumn! Only…, in such summers, what is left is not a tan, but a hardly used sun-protection lotion which gets shelved to dusty oblivion. Disenchanted by the broken promise of summer, you might even imagine the bottle staring back like a Space Odyssey Monolith, ridiculing at the vain hope you’ve once had of using it up.
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But here it is. Hot weather! After one of the wettest winters & coldest springs earlier this year, it’s certainly something to be happy about! :)
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But enough of weather-talk! I actually wanted to let you know about the event that is coming up at the end of September which I really want to convince you to come!
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x . . x . . x . . x . . x . . x . . x . . x . . x . . x . . x . . x . . x . . x . . x . . x
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My dear friends F & S at The Pastry Network are organizing a Cocktail-style Champagne Afternoon Tea to raise funds* for an exceptionally wonderful charity called Make-A-Wish.
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Make-A-Wish grants the wishes of children with life threatening medical conditions, to enrich their human experience with hope, strength & joy.
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This charity makes me think of the famous Japanese idiom ” 病は気から” (yamai-wa-ki-kara), meaning “One’s attitude (spirit) can affect the path of an illness, for better or for worse.” When you feel sad you lose your appetite. When you smile you release endorphins which make you feel good. And when you do turn that frown upside down & have upbeat thoughts, it can physically change your body. I really believe so. 
Moreover, it is not just in physical illness, but when you’re feeling down or when you’re having a hard time, be it at work or in personal life, I faithfully think that actively living your life to make it better eventually makes for positive outlook/ outcome. People who are “trying their best” are shiny & beautiful.
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(Got slightly off on a tangent there… sorry.)
Anyway…,
The Cocktail-style Champagne Afternoon Tea will be held at The Park Lane Hotel (nearest station is Green Park), on Monday 30th of September between 3pm to 6pm, & the ticket price is 55 pounds per person.
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Ah yes, 55 pounds may seem a little hefty. BUT here’s what I think about this; 
- there will be an amazing TWENTY-ONE super-chefs from 19 top-notch & famous establishments at our service, making our canapés, chocolates & pastries. You’ve probably heard of them if you’re from this part of the world: Ladurée, William Curley, Wolseley, Delaunay, Koffmann’s… And I would imagine that the chefs will really go out of their way to create the most beautiful stuff, since the place will be swimming with people in the same line of business. To be honest, if you’re any sort of pastry-lover, I really think it’s going to feel like paradise has descended in to one room in Piccadilly. I mean, there’s all these other 5-star establishments such as the Dorchester, Langham & Lanesborough participating too who’re famed for their afternoon tea. Sampling pastries from them all in one time? O.m.g, it’s going to be totally unreal! It’s going to be amazing.
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I should also add that apparently some of the chefs will be holding the trays in the room. SO, which means, we’ll get to talk to them! And on the day, there will be raffle tickets on sale too – of which some of the prizes are:
Koffmann’s dinner voucher
The Delaunay afternoon tea voucher
There will also be a goodie bag from Valrhona, who is one of the sponsors of the event. 
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So come join me on the 30th to hold a bubbly in one hand & mmm… & ahhh… at beautiful food, all in the name of charidy…!! :) (There are only a limited number of tickets so please book well in advance to avoid dissapointment!)
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Date: Monday 30th of September
Time: 3pm to 6pm
Venue: Sheraton Park Lane Hotel, Piccadilly, London W1J 7BX
Ticket Price: £55 per person
Dress Code: Smart Casual (children under 12 years old cannot be accommodated)
To purchase tickets, please visit www.pastry-network.com
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*all of the proceedings go to Make-A-Wish Foundation UK.

July 9th, 2013

My kitchenware purchases 2012/13

www.cocoandme.com - Coco&Me - Coco and me - Marbleized splatter enamelware -  blue marble flat salad plate & red marble muffin tin. From Labour & Wait www.labourandwait.co.uk/‎
(Marbleized splatter enamelware –  blue marble flat salad plate & red marble muffin tin. From Labour & Wait. Now one of many enamel goods I already have. I love enamelware…!)

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Hello!!!! Hello!!!! Hello~!!!! 
How have you all been??? Tell me! I hope you’ve all been good!!!
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Me? Well, I can report to you that I’ve been alright y’know, I’m still my happy self. ^^  Although, I must admit, last week was a hard week for me, a few minor things has happened that upset me, I had to deal with a nasty character, but it’s nothing I want to discuss about in detail here. Besides, don’t worry, it was nothing too major nor dramatic that it changes me. Although…, what it did do however is, it made me all the more aware that I have a loving family, some true friends (& trusty blog readers!^^) & earn an honest living out of work I still love doing. That I am on a good track, that I am lucky.
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Though, talking about awareness of one’s status, recently, I’m also feeling much aware that every day seems to just meld in to one another without much distinction, … if that makes any sense (?) lol…, like how the cycle of everyday affairs is a given. It’s a ‘set’ that has to be done: Wake up, get the kids ready to go to school, make the beds, tidy the house, make the dinner, do the washing, then devote Thursday, Friday & Saturday to my market-work, etc, etc…
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Oh, but don’t get me wrong, I’m not complaining! Far from it, I actually find comfort & peace in this secure situation, it”s rather cushy n’ snug isn’t it, although to some, it may come across as mundane & monotonous!
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Then…, perhaps it came from a counteraction to feeling monotonized, & in need for fun spontaneity, I suggested to Mr.D who just turned 49 last week, that for his next birthday ~ the big five-oh ~ I could perhaps take him on a holiday to somewhere very very special. Somewhere unusual from our daily lives. I was thinking somewhere where the stars are beautiful. Like Chile, as he is very much in to star-gazing. (He can’t stop watching DVDs about it). Then he says the one place he’d love to go to is the Himalayas. HIMALAYAS!? Like Tibet or Bhutan!? Wow! Now ‘THAT’ is very special. ^^ The very thought that this time next year we might be somewhere so extremely different from here excites me. So since then, I’ve been researching about how to travel there already. On the off chance, has any of the readers here been to the Himalayas?? If you have, I would greatly appreciate to know how you did it please!
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ANYWAY! Sorry, I suppose this is some sort of a food blog, so here’s some pictures of kitcheney things I bought within the last year! I hope you like them as much as I do! T xx

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www.cocoandme.com - Coco&Me - Coco and me - eBay purchase! Vintage chopping board from Germany. Wooden Mr & Mrs Onion heads crying.
eBay purchase! Vintage chopping board from Germany. Wooden Mr & Mrs Onion heads crying.
Usually my own policy when buying on eBay is to buy from the UK only, one, because the expensive overseas shipping fee outweighs the value of the item, & two, because having that personal limit stops me from buying willy-nilly (& I will). But, in this case, I decided to buy it regardless because I had a fond memory of seeing these many years ago, hanging on Mr.D’s late father’s kitchen wall!
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www.cocoandme.com - Coco&Me - Coco and me - broadway market cake stall - Beautifully grained wooden pedestals, from around the 1930's. Cakes look instantly classy when displayed on these!
Beautifully grained wooden pedestals, from the 1930’s. Cakes look instantly classy when displayed on these!
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Coco&Me - www.cocoandme.com Coco and me - broadway market cake stall - Tamami - Glazed tartan stoneware dinner plate by ANTA of Scotland. Rare & collectible. the tartan is an early, orIginal design by Annie Stewart, co-founder of ANTA. Handmade and decorated in the Highlands.
Glazed tartan stoneware dinner plate by ANTA of Scotland. The tartan is an early, orIginal design by Annie Stewart, co-founder of ANTA. Handmade & decorated in the Highlands.
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Coco&Me - www.cocoandme.com - coco and me - broadway market - Tamami - cake stall - Vintage Royal Worcester bread plate with animal pattern.
Vintage Royal Worcester bread plate with animal pattern. I’ve never seen this design before! I would love to know the name of the collection, but it doesn’t say it on the back other than Royal Worcester…
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Coco&Me - www.cocoandme.com - coco and me - broadway market - Tamami - cake stall - bread plate is from Alfred Meakin Studio. The design is called Little Green Apples
Again, another design I haven’t seen before. This bread plate is from Alfred Meakin Studio. The design is called Little Green Apples.
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Coco&Me - www.cocoandme.com - coco and me - broadway market - Tamami - cake stall - vegetable sun-drying net basket
And this is my current craze! (Lol! How boring am I??) It’s a vegetable sun-drying net basket!
You can put deseeded tomatoes, peppers, carrots, shiitake mushrooms, asparagus, daikon radishes…, all-sorts, you’d be surprised with the variety of foods that can be sun-dried. And if you’ve been lucky with hot weather, the veggies shrivel & dry in no time, & what you’d end up with are foods that has boosted nutrients & condensed umami flavour. It can also be preserved a lot longer, although I often just semi-dry them & have it for dinner that same day as drying.
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Now what else… Oh yeah, I also bought an OXO mandoline slicer in white (Don’t worry, I also have a cut-resistant glove!!). It’s a superb product, especially when you want to create beautiful apple galettes with uniform super-duper thin apple slices, but otherwise I don’t use it often, & is boxed up. At the end of the day, it’s quicker to cut foods yourself by knife, &, no matter how I try, I end up with the the end piece left over.
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Then I also bought my now 7th (!) hand mixer. This time, it’s a James Martin by Wahl hand mixer (300 Watt). I’m super happy with this one. It’s on the bigger & heavier side, but it is powerful (meaning it cuts the time in whipping eggs!) &, despite this, is quieter than the other models I have used in the past. I also like that the whisk attachment is ever so slightly longer than the other models’ too! ^^
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May 9th, 2013

Coco&Me French Toast Recipe

NB: Please note, this recipe is especially created for when using everyday pre-sliced bread from the supermarket that is not stale.
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Coco&Me - www.cocoandme.com - Coco and Me - Quick french toast recipe with process pictures
(Bite-size French Toast! No need to fuss with knife! ^^)
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Desperately seeking ‘something’
Picture this – bang in the middle of the night, you’re working on the computer. Then the train of concentration loses its steam & thoughts of snacking invade the mind. You ponder what goodies you might’ve lurked in the kitchen cabinets, but a pang of desperation throbs you when the realization of anything everything sweet is missing from your life. Cue the stomach & its whining growl…  
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… This French Toast recipe actually came about at such moment. I desperately wanted a sweet ‘something’ to snack on in the middle of the night. But it needed to be:
  • very quick & simple to make (will not want to wait for my sweet fix)
  • easily can make for just for one person (it’s just me)
  • use ingredients that’s always at hand at home (it needs to be a reliable recipe to fall back on every time)
  • no need to fire up the oven (too fussy)
  • does not use the hand mixer (too noisy at night)
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Hmmm, French Toast! As a mid-night feast! Ah…, yes-yes, ofcourse it’s normally consumed for breakfast or brunch, I know that, but it’s ingredients – eggs, sugar, milk, bread & butter, I always have at home & who cares about formalities when no one is watching in this nocturnal hour? It should be simple enough to put together – just dip the bread in eggy milk then pan-fry it with butter, & hey voila!
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And so my quest starts.
But…, hang on, the first time I made it, it didn’t taste great. The result was unforgivingly too soggy in the middle. Why? Then I analyzed this:
= I’m using cheap thinly-sliced bread from the supermarket & the bread is not stale like it ought to be. 
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Stale? Yes,typically you’re supposed to use stale bread that’s gone a bit tough & lost a bit of moisture. I guess it must be a universal rule for it. I mean, it’s even called ‘pain perdu’ in French, which means “lost bread”, suggesting that the bread in question is of a wasted, or forgotten one.
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But realistically, how often do you have a perfectly stale bread at hand when you need it? I certainly don’t. Besides, the supermarket bread rather goes mouldy than stale when old. And so my solution to this was to… lightly toast the fresh bread (then cooling it) before dipping in the eggy mixture. That should mimic stale bread by taking some of the moisture away!
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To remedy the sogginess, I propose five solutions:
  • Put less milk in.  
  • Cut the bread in to smaller pieces so that it soaks the mixture quicker, & cooks to the core quicker. Smaller is also easier to flip over in the pan without fuzzing the shapes.
  • Fry the bread at very low heat to cook through to the core.
  • Use the lid as you fry so that it steam-cooks the bread. It’ll get fluffier & bouncier.
  • Warm the milk in the microwave prior to combining with egg mixture (I got this idea from the way creme patisserie is made). This in effect will make it quicker to cook as it is already warm when it hits the pan.
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Crust or no crust
When I was a child I used to just tear out & eat just the innards of the bread, which totally annoyed my mother. – Even now at age 37, I secretly still prefer to chop away the crust especially when making sandwiches, but my Mr.D ~ who is German & proper (Lol!) ~ would scorn, which totally makes me feel like a silly child again, so I daren’t do it nowadays. And now that we are supposed to set a good example in front of our children, I can never kiss goodbye to ‘le crust’.
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BUT! French Toast is an exception. This is a sweet dessert! It’s an indulgence. Might as well have it the way we like it huh? :) Besides, jokes apart, I personally think that the egg-sogged crust lends a slight wet cardboard-y texture, & takes half the fun out of eating the main super soft part anyways!
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Aesthetically pleasing French Toast shape? = 8:5 ratio
Upon cutting the bread, call me pedantic or just plain old silly, but I thought to myself: I wonder what the ‘most pleasing rectangle’ is?  
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The answer I settled on was to cut it to the golden ratio, which the special number is approximately 1.618. Meaning, I will cut the length to 1.618 times of the width. Or to round it up simply, the ratio of length to the width will be 8:5. I’m sure the ancient Greeks would approve of this french toast shape! Lol!
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NB: If you cut the toast in to 4, it’s pretty much 8:5 each, so no need to get the ruler out! 
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(Please take this whole measuring thing with a pinch of salt though, it’s all a bit of a pa larva that I’m making here…! You can ofcourse cut it in any way you like!)
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So how long should the bread soak in eggy milk?
Some say over-night, some say 3o seconds & hey pronto. I’m more in the latter camp. I like the idea of this to be a quick dessert that can be made by whim ~ impromptu with things that can be found in your everyday kitchen. Besides, the pre-sliced white bread from the supermarket sucks the mixture up like a kitchen sponge in no time anyways!
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Dressing up the French Toast
Please please try it with plain yogurt on the side. And a drizzle of maple syrup which won’t go amiss. And ah, perhaps even a sprinkle of cinnamon powder! The play between the cold yogurt & the hot french toast is so fine~♪, it’s so good~♫. The slight tang of the yogurt beautifully sets against the sweet toast too. 
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Coco&Me Quick French Toast Recipe
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Ingredients:
  • 2 slices of white bread (preferably thick)
  • 1 egg
  • 15g sugar (vanilla sugar if you have it)
  • 60g milk (full fat if you have it) 
  • A knob of salted butter (for the frying pan)
  • Maple syrup (optional)
  • Plain yogurt (optional)
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Method:
  • 1. Toast the bread lightly. (Here, don’t brown it, as you’d have the burn taste coming through the French Toast.)
  • 2. Cut the crust off the bread. Then cut to smaller size. (It’s easier to cut without squishing the ends if you cut the toast when it has cooled down.)
Coco&Me - www.cocoandme.com - Coco and Me - Quick french toast recipe with process pictures
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  • 3. In a bowl, whisk 1 egg until it loses its bounce, then add the 15 grams of sugar. Whisk until the sugar has completely dissolved.
  • 4. Measure 60 grams of milk in a mug & microwave until hot.  
Coco&Me - www.cocoandme.com - Coco and Me - Quick french toast recipe with process pictures
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  • 5. Slowly pour in the hot milk to the eggs, whisking all the time. (The hot milk will not cook the eggs as the sugar will act as a barrier.)
  • 6. Put the toast pieces in the eggy milk. Swish the bowl around to gently coat the toast on both sides. (Don’t handle by hand as the toast is very fragile when soggy, it will lose shape or tear.)
Coco&Me - www.cocoandme.com - Coco and Me - Quick french toast recipe with process pictures
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  • 7. Heat the frying pan with medium-low heat. Dissolve the knob of butter. Then align the soaked rectangular bread.  
  • 8. Pop the lid on & lower the heat to minimum.
Coco&Me - www.cocoandme.com - Coco and Me - Quick french toast recipe with process pictures
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  • 9. Wait for about 3 minutes or until the bottom side is nicely browned, then flip to the other side.
  • 10. And fry with the lid on top again.  
Coco&Me - www.cocoandme.com - Coco and Me - Quick french toast recipe with process pictures
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  • 11. When the bread is nicely browned, transfer to a plate & eat it straight away while it is hot! (preferably with a big dollop of plain yogurt & a generous drizzle of maple syrup!)
Coco&Me - www.cocoandme.com - Coco and Me - Quick french toast recipe with process pictures
Bon Appétit! T xx  
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April 23rd, 2013

Link to Chocolate & Zucchini!

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Hello! I’ve had the pleasure of answering to a Q&A at lovely Clotilde’s Chocolate & Zucchini blog! Check it out! ^^
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This is a bit of a happy moment for me actually, because it was encountering her blog all those years ago (like over 10 years ago??) that inspired me to do my own eventually. And so to think that there’s something about me on HER blog makes me feel proud. :-)
(Actually, she’s also mentioned me before on her post about brownies back in 2009.)
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I still remember the time when I first got ‘in’ to her blog: I was a graphic designer back then, feeling bored stiff with having to design uncreative stuff for cooperate clients, which, after graduating an uber-creative college, was a ‘real-life-ain’t so-fun’ dumbing-down moment.
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Back then, I was often browsing her image gallery & using her pictures as a wallpaper for my office computer screen!
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Several years later when I did start blogging, you know what I did immediately? I wrote in her comments section to tell her about my blog! And she then wrote a comment in my first ever post! :-) Sweet!
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Anyway, the Q&A is about how I cook at home for (& with) the kids. Hope you enjoy it!
T xx

April 10th, 2013

Sunshine?

(pic taken end of March)
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Hello~! How’s things?
We’re now in April, & I write this on, believe it or not, a sunny day!
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And it is so unbelievably quiet in the house, it is just me & the humming of my laptop. The kids are out for the day to their friends’. And I thought I’ll steal a moment to write to you here. Despite the sun, outside is still a bit nippy, & it feels similarly cold in the house too, as the Edwardian house of ours never gets really warm. My father says we ought to change to those double-glazed type windows, but we love our old sash windows, & we can’t bear the thought of stripping away the original features, so I suppose there’s no point in complaining?
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Instead, I have a hot mug of tea by my side as I write. I’m recently playing with the way I make tea, after reading about how Joël Robuchon makes his, I had to try it – milk (preferably room temperature) in the (pre-warmed) cup first, then pour brewed tea on top. Although I see that there seems to be a bit of a debate to which goes first, at the end of the day, I think there is no right or wrong answer (do as you please, I say!). I think ‘milk-in-first’ (MIF as some call this),  seem to make the milk & tea become ‘one’ better, & that the milk smells less dairy-like. This probably has to do with how MIF version doesn’t break the proteins in the milk as opposed to MIA (Milk-in-after). I’ll try the MIF method for a while I think! ^^
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Things at the market for me is good, good, then bad, good, super-good, good, bad, super-bad, good. (Lol!) The weather has been truly atrocious. So cold & so windy. It’s been snowing a fair amount too. On one of the Saturdays there, I have possibly & probably done the worst-ever too. And that’s something of a record after seven years of trading…!
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At times like that, I wished to be not doing this anymore.
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But, there are customers of whom I am blessed to have, especially the dearest ‘regulars’ & locals who visit my stall & drop their money my way. I think some of them are doing so out of a support-consciousness, to keep me & this cake stall going. I feel so, & that’s why I feel blessed. (And actually I know so, as one of them actually told me! ^^) When customers come & tell me that they make a point of purchasing cakes from me every-time/ every year there is a celebration or a cake-need, & when literally dozens of people come up & say they have been missing my cakes in the beginning of the year (I took the whole of January off), I think to myself, maybe…, maybe I can carry on pushing the boat out a little longer… So thank you Broadway Market goers…!
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(Pic from last month. My daughter S’s birthday cake. Every year it is the same – Japanese strawberry shortcake!)
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www.cocoandme.com - Coco&Me - Coco and Me - cookie cutters from Weitz, Hamburg
(Newly purchased cookie cutters from Hamburg trip last week. I can’t wait to try them all! Perhaps I can use the carrot cookie on top of my carrot cake? It’ll be a great alternative to those marzipan carrot shapes that I absolutely detest!)
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I’ve recently been playing around with apple-desserts, so next time I write to you, it will hopefully be a recipe! ;) Stay tuned! ;)
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HAPPY DAYS TO YOU ALL, T xx

January 8th, 2013

Galette des Rois 2013

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Hi!!! Happy New Year~!!!!!!

How was your winter holiday? Did you get a good rest? Hopefully all charged up, ready for the new year? ;-) And how did your first week of 2013 pan out? Back to school or work already?
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For me, soon as entering the year, all I think about is the Galette des Rois for Epithany (which was the 6th January).
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But this year, I missed the date. The 6th landed on a Sunday this year & I just couldn’t find the time. It proved to be too much of a challenge to fit a task such as classic-puff-pastry-making when the kids are around…
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I mean, how can I work on a pastry that requires so much attention when interruptions aplenty!
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The kitchen is a highway of coming ins & outs, “S” to show me a drawing or “I” to ask me to solve a quiz. Sometimes it could be a “come upstairs & look at my lego model”, or it might be the little one forever pulling the hem of my skirt as I move around in the kitchen. Running around the central kitchen-island playing chase might be an option for them too… It’s simply impossible to do anything that remotely needs concentration…! So, at times like that, I put my hand up & resign, I let go of any baking desires & join in with running around playing chase too. Might as well, hey.
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Anyway, so here’s my Galette des Rois, that was not made on Epithany day, but on the following day.
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This year I made three.
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(The swirly pattern!!)
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Shame about the unsightly middle, but atleast it came out circle & relatively flat! To etch the swirls, I used the edge of a round cake card to depress an impression, & then use that as the guideline to score with a scalpel knife. When scoring, I always apply same pressure & “try” to cut less then 1mm deep. (… notice “try”. It’s su~per difficult!!!) Lastly I brushed cooled down sugar syrup on just-baked hot galette to make the surface shiny & appetizing. The momentary sizzling sound as the syrup initially hits the hot pastry is one of my favourite sounds in the kitchen.
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(The ladder pattern!) 
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Grr, there’s a crack in the design…! Humph. But I think the colour is the best out of the three. I dissolved coffee granules in the egg wash to make it dark – this technique is the same as when egg-washing the Gateau Basque. Also, have you noticed that the edges are scalloped? Well, instead of cutting around the pastry with a knife like usual, I used the tart tin edges like a cutter!!! There’s a couple of advantage point to my technique other than aesthetics – as you press the tin down to cut off the excess pastry, it seals the two sheets of pastry tighter together. You can also use the scallop shape as a guide for when crimping the sides.
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Coco&Me - Coco & Me - Galette des Rois 2013 - girl face design pattern scored/ drawn on to - homemade classic puff pastry - Pate Feuilletee Clasique - www.cocoandme.com
(My original design! My daughter S with a flower cheek!) 
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Out of pure luck, the etching came out in a painterly brush-strokey feel, which worked quite well with the design I think. I’m happy with this one, but how I wish I didn’t brush the sugar-syrup on the surface at the end…! The face looks too shiny, as if you slathered sun-oil on a sunny holiday…! Lol! Definitely not a winter look! (…unless the girl was lucky & went somewhere hot for the winter hols I guess…!)
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Anyway, hope all is well with you guys! Chao for now! 
T xx

December 25th, 2012

Merry Christmas 2012

(Last year I posted a picture of the Grinch for Christmas, so I’ve decided to stick to the cartoon theme again & this year share my love for Peanuts with you! ♥♥)

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(I love Snoopy, but I love Lucy the most. Why? She’s rather persnickety don’t you think? I like that. I’m a fuss-pot too!)

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Hello~!!! Dearest blog readers!!!

 I’m back blogging!!! I’m so sorry I haven’t written in a long while…! It’s been ages, hope you haven’t forgotten me?? :)
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So, how have you all been? And how did 2012 pan out for you?
For me, well…, it’s been a mixed bag of highs & lows – it’s been a little too rainy this year, & having the Olympics in town was not atall helpful as everyone had initially hoped. (read a Guardian website article about it here) On top of that, what with the lo~ng recession we’re in, I can honestly say, it’s been a hard year…
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But. But but but. Here’s the bigger picture. Everyone around me has stayed healthy. And I’m still in a job that I love doing. There hasn’t been any major upsets either this year… – Now, I reckon that’s pretty good going actually, doncha think? :)
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Anyway! What am I writing about! It’s Christmas! No serious talk on a day like this, right!? That, I will leave ’til another post! And, ah, lol, no worries folks, I shan’t make it too long til I write next this time, as I am now in my one month+ break, I will have proper time to write to you! (My next trading date is FEBRUARY 2ND. Please note!)
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So in the meantime, here’s a silly Christmas poem that might amuse you when drinking your schnapps…
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It’s Christmas!

People have been discovering

On a Christmas Morning

That the curse of Christmas

That’s causing the most fuss

Has been unanimously concluded

To be “Batteries not included”

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And if you like Snoopy, here’s a youtube link to an episode called “A Charlie Brown Christmas (The Meaning of Christmas) that’s rather enjoyable to watch post-stuffed-with-dinner! :)

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My dearest blog readers,

may this lovely Christmas season bring you delights in all possible forms. May you receive love in abundance & joy that lasts throughout. Merry Christmas wishes to you & your loved ones.

With pixelated hugs from Tamami xx

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