The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
Since the film, I have been wondering what happened to my conviction that I would one day change the world. Have been waiting to discover the hidden genius in me before I can embark on that. Ahem.
Anyway, that got me craving some profiteroles again and reminded me that posting this is probably the next best thing to gobbling them….
Profiteroles or eclairs have always been my go to dessert for when i am nostalgic, gluttonous or just want to vow an audience. I started off wanting to replicate the eclairs from childhood which used to be a very popular dessert at local bakeries all over Delhi. Almost extinct now, the few places that you now get eclairs tend to serve up faded imitations which are cardboard like, filled with crystallized sugary butter cream that sits in your stomach like a rock. Read more
I have always been either very fascinated or very disgusted by tattoos. Beautiful ones are fascinating. And ugly ones disgusting. And scary. Particularly when you feel that the wearer of the tattoo doesn’t realize how ugly it is. Does that sound snobbish? Its just that the thought of having something you don’t want but is on your body forever is scary and I cant stop thinking that
- You may not like what you see while its being done (you will need to try hard to not murder the tattoo artist)
- You may not like it the next day (you may need to try hard not to smack yourself for the idea in the first place)
- You may not like it the day after (the mind boggles at this point)
- Or the day after… Read more