Snow day

We got snowed on last night. It’s not unheard of for it to snow in Vancouver, but it’s not something you can depend on. It’s uncommon enough that the City of Vancouver is completely unprepared (we own two, count ’em, two snowplows). And since Vancouverites can’t drive at the best of times, snow just turns the whole thing into a gong show.

The nice thing is that everyone’s inside and hibernating, and everything seems so peaceful. It’s like a weather-mandated pause from holiday craziness.

So having gone outside and made a few requisite snow angels, I’m now back inside and having hot chocolate with Bailey’s. Ahhhh…..

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 2008, HomemadeTagsLeave a comment

Leave a Reply

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

You are commenting using your 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