Made batch number four of sel gris caramels with the crunchy chunky Guerande salt we brought back from France. The process was a bit like Goldilocks and the Three Bears. Batch one was too incongruent, with the chocolate refusing to stick to the caramel. Batch two was too salty (but the salt freaks in the bunch didn't complain), without any chocolate in sight. Batch three was too ugly (it was a no-nut job for Matty), with the chocolate (Michel Cluizel single origin Sao Tome) making the pieces look like incarnations of the Elephant Man. Batch four, with just one tsp. of salt and the chocolate drizzled back and forth in a mad grid, was just right.
This hobbling around the kitchen in a zimmer frame takes my mind off what insurance is or isn't covering of the $63,661.60 hospital bill for the time being.
Poor Matt needs a break. He made a mad dash to the Bay Area for work Monday and came straight home before Tuesday night. He *was* greeted by all his lovely girlfriends bearing various parts of dinner (thanks, mujeres!), but he's been at work or hauling the boy or me around ever since. Maybe he'll get lucky, there'll be some nice snow in the first storm of the season, and he can go for a ski Sunday.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment