how to cook sour cream and spice waffles

I remember a Summer, not so long ago, when a German wandered into our bundle of friends. He was on a one year trip, in between something-or-other, and had decided to spend three weeks in Sydney.

We dubbed him “German”. Or, rather, I dubbed him German (for there were too many Davids around as it was) and took him along to the beach, and the mountains, and showed him what a whole, raw chicken looked like for the very first time in his twenty-something-year-old life.

Six months later, as the cold set in, he was still with us (and would keep reappearing for the better part of the year, with intermittent trips around the place and a visa renewal in Thailand).

And every time I think of how ridiculously cold it’s getting around here (and how much colder it’s about to get), I think of him, swanning around in a cotton tee and a pair of shorts in ten degree weather, asking if we could go to the beach on account of the beautiful weather.

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how to cook choc mousse pavlova

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
I’m disorganised.
I’d like to say it’s an inherited trait, but it just isn’t so.
Tell you what is an inherited trait, though: my family (all four of us) are completely incapable of sticking to a recipe.

 

Oh, we’ll try – heaven help us, we’ll try! But somewhere along the way, something will go missing. Or get added. Or, in my case, someone will accidentally misread 1/2 a cup of cream as 1 1/2 cups of cream (a simple error) and the end result will be fantastic.

 

t didn’t help that I was rushing to finish the challenge at 4pm on Saturday the 26th, with a dinner invite that started at 6pm some 30 minutes or so away. It also didn’t help that I was mightily snoozy following a lunch of yum cha, and a post-lunch snack of oysters… Hmm.

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