Like trick or treating, without all the work

I attended Elisa’s Hallogreen party last night and have the hangover to prove it.  But I was happy to open up my purse this morning to find it stuffed full of mini chocolate bars, in every single pocket (and trust me, there are lots of pockets in my purse).  Hooray for the hallogreen fairy!

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.

Categories 2008Tags2 Comments

2 thoughts on “Like trick or treating, without all the work”

  1. and no one left me previous halloween costumes! i was trying to collect used costumes to donate to
    Screen Urchin Productions! do you have old costumes?

  2. This is the first year my costume actually survived the night! Usually they fall apart on me and I ended up wearing half a costume and making no sense.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s