And now, a word from our sponsors

As part of my win for Best of 604, I got a bunch of sponsored swag. I like swag. My particular category, best food site, was sponsored by Howie’s Bistro and Bar. They’re at 2830 Bainbridge Avenue, just off Lougheed Highway, which is a little bit out of my way.

Howie’s was kind enough to give me a $25 gift certificate that I probably won’t be able to use before the expiry date of January 15, 2009. I offer it up to you, dear readers. First person to comment (make sure you fill in the field for email address) gets the gift certificate. I’ll figure out some way to get it to you.

And….GO!

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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