Food and frisbees

Boulder’s great. It has the energy of a university town but enough grownups to make the place palatable. And for a city of its size, it has some pretty incredible food and shopping. Oh, and of course, all of that natural beauty. Let’s not forget about that.

The one thing is that it’s really freaking dry. This is slightly annoying because I’m constantly searching for lip balm or hand cream, but in the big scheme of things, it’s not so bad.

In fact, it can be rather entertaining. I left a stack of white bread on the counter (don’t ask – it’s a long story) overnight, and it turned into something akin to petrified wood. When tapped on the counter, it made this really dry tap-tap-tap sound that no food should ever make.

Anyway, we took turns launching petrified slices of bread off the balcony, frisbee-style. It was fun.

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 2009, Food science, TravelTags, Leave a comment

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