You know, I'm not much of a baker (You're probably getting tired of hearing that by now, eh?), but I just whipped up some of that Thé Grand you mentioned - delicious! I used some Cordon Jaune my friend happened that have at his house here, however I think Cordon Rouge would have been better regardless of the fact that its cheaper and more common.
You'll never be a baker unless you practise - and when practise is so much delicious fun, there really isn't an excuse not too, hmm? I still can't make proper, cripsy pastry, but I keep trying, and failing, and hopefully one day I'll succeed (before none of my trousers will fit anymore because I've consumed so much leaden wannabe pastry: I kind of insist of eating whatever, awful, creations I do come up with, because the idea of waste makes me rather furious.)
And I'm so glad you liked the tea! It's too milky for everyone else I know - but I love it (as long as I'm in a sweet mood) it's like liquid orange/vanilla pudding - really sophisticated (i.e. expensive) babyfood! We all have comfort ("oblivion") food days, and this is the perfect thing for that.
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And I'm so glad you liked the tea! It's too milky for everyone else I know - but I love it (as long as I'm in a sweet mood) it's like liquid orange/vanilla pudding - really sophisticated (i.e. expensive) babyfood! We all have comfort ("oblivion") food days, and this is the perfect thing for that.
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