Whoa, drumming at the mall! How cool. I wish my mall had cool drummer people and Celines in it...XD
The picture of you and Moka is so cute! (tres mignon? bah, I can't make the accents...) He is an adorable bird, and I don't see ANY spotty skin there, miss!
Hee. Actually, that's not exactly the mall, but the lovely shopping street where the Goddess Store & Studio is at. :D It'd just stopped raining, and the drummers couldn't wait to start playing again.
You got it right. It's "très mignon". He is too--when he's not busy being a spoiled brat. ^^; And you probably can't see the spots and redness because my hair fell over most of my face. They kinda bug me, but with care, my skin should get better. Ah well. If all was peachy keen all the time, I wouldn't appreciate my blessings half as much.
I miss you too! And I was looking forward to see you in a few days, when my family announced that we'll be taking a little trip to Orlando. Looks like I'll be at Disneyworld this weekend. Not that I have any reason to complain, of course. :D
Heeee ^^;; I really had no idea you liked either so much, actually. But I'm glad my new artwork pleases you. And because I'm curious and need to know why things work, what is it about "Soothe.." that you like?
And thank you, they weren't bad at all. I love making souffles.
Oh, your artwork inspires me! "Soothe" is very ...soothing. I love her enigmatic look... and she has that motherly persona to her... or maybe it's just how I perceive her to be.
Souffle & art, that's a great combination of talents!!!
Hi! (I figure I can drop you a line with this account because I am a sneaky bird.) Your souffles look a lot better than my popovers---do you have any tips for those? I'm terrible with eggs unless they're in a cake.
Woo? What are popovers? As for eggs, hmm... well, teeny pinch of salt to start with, try adding 1/4 teaspoon of cream of tartar when you start beating the whites. It appears to make them nicely stiff and give them more volume. Is that what you're asking me?
Timing! I'd started writing you something 2 days ago but it's still a draft. Heh. Will try and get to my email today before leaving. (it's kinda sudden, we're going to Disneyworld for the weekend)
Popovers are eggy French rolls that literally pop up and over in the oven. They're rich and delicious, but at least 2 of any 8 I make tend to...deflate. Looking at your perfect soufflés (is the plural soufflé?) made me curious.
I actually made meringue just the other day! Cream of tartar is an amazing thing. Unfortunately, it was humid out and they didn't set properly.
Nah, it's no secret. I'm going to try to be Anthy Himemiya to isako's Utena Tenjou. So you're going to be skipping AX this year, huh? I'm actually planning on having a table next year at ComicCon, if I can. :D
Yeah, though I am planning to be part of AX in 2008. Ooh, you should definitely try to get a table next year up there! You would definitely do well. ;)
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The picture of you and Moka is so cute! (tres mignon? bah, I can't make the accents...) He is an adorable bird, and I don't see ANY spotty skin there, miss!
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You got it right. It's "très mignon". He is too--when he's not busy being a spoiled brat. ^^; And you probably can't see the spots and redness because my hair fell over most of my face. They kinda bug me, but with care, my skin should get better. Ah well. If all was peachy keen all the time, I wouldn't appreciate my blessings half as much.
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Let's try to mark our calendars for next week!
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Well, before her, it was your fanart of Vegeta, et al.
Ps. Your Roquefort & chive souffles look yummy!
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And thank you, they weren't bad at all. I love making souffles.
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"Soothe" is very ...soothing. I love her enigmatic look... and she has that motherly persona to her... or maybe it's just how I perceive her to be.
Souffle & art, that's a great combination of talents!!!
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Check your email; I dropped you a line!
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Woo? What are popovers? As for eggs, hmm... well, teeny pinch of salt to start with, try adding 1/4 teaspoon of cream of tartar when you start beating the whites. It appears to make them nicely stiff and give them more volume. Is that what you're asking me?
Timing! I'd started writing you something 2 days ago but it's still a draft. Heh. Will try and get to my email today before leaving. (it's kinda sudden, we're going to Disneyworld for the weekend)
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I actually made meringue just the other day! Cream of tartar is an amazing thing. Unfortunately, it was humid out and they didn't set properly.
Have fun at Disney World!
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