Eating and swapping

Tonight my roommates and I hosted a clothing swap, which is partly an excuse to get new clothes, and also an excuse to cook for an army.

Tonight we feasted on my roasted red pepper and herbed goat cheese lasagna, Kelly’s gourmet salad (mesclun, belgian endive, baby peppers, heirloom tomatoes, baby mozzarella), and Karen’s hearty soup (root vegetable with walnuts). For dessert we had Kara’s cheese plate (blue cheese, two kinds of goats cheese, pomegranates & grapes) and Sally’s pumpkin tart. Yum.

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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