Dessert By Candy

Here is an article from MSN Lifestyle on how to ramp up the sexy quotient of your fall wardrobe. They listed six items and how to work them into your outfits.

Stylish cardigans? check.

Daring dangling earrings? check.

Lingerie tops? check.

Sultry shoes? multiple checks.

Sexy jeans? check.

Racy wrap dress? check.

Well, looks like I have the making of a sexy wardrobe this fall. Now all I should concern with is pairing these pieces into outfits that I love. In addition to my own taste in fashion, I guess I need honest feedback as well. I think I’ve come a long way from the ill-fitted jeans and baggy sweatshirts of my junior high-school years but it is quite possible that my friends are just waiting for the opportunity to put me on What Not To Wear. As shallow as it sounds, looking good on the outside really helps to feel confident on the inside. It just adds that indescribable extra bounce in my steps, you know?

Since I’m going to be away from home for an extended period of time, I have recently developed cravings for all sorts of food that I wouldn’t normally give a second thought. Here is a rundown of some of my food cravings in anticipation of the upcoming trip:

• bun with pineapple crust and coconut filling: combining two standard buns from chinese bakeries into one, this is a satisifying treat for breakfast or tea time. Instead of eating a bun with pineapple crust and a coctail bun (bun with coconut filling), I get to enjoy both but with only half the calories! Isn’t that a terrific idea?
• brewed coffee with milk tea: this is another standard offering from chinese fastfood restaurants. I honestly don’t know the proportion but the drink tasted like equal parts coffee and tea. Again, I satisfied two cravings at the same time. Wow!
• custard tart with lard puff pastry crust: usually people is either a fan of lard puff pastry or a fan of cookie dough crust when it comes to custard tart. There’s really no middle ground. I’m a lard puff pastry girl myself and I have to order a dish of mini custard tart whenever I go for dimsum.
• baked bun filled with barbeque pork: I love the shiny syrup glaze as much as the bright red filling of barbeque pork.
• california rolls from J-Town: I love the buttery avocado and "bursty" tobiko. I was originally going to have a sushi dinner but I did not bother to drive downtown to my favourite sushi restaurant. Oh well.
• miso marinated filet bento from Taro’s Fish: I used to have bento lunch every Saturday from Taro’s. I love the variety of side dishes in a bento and I haven’t seen a croquette (koroke) that I can’t refuse yet.
• azuki dessert soup with mochi: I like the soft and glutinous mochi even more than the dessert soup. Sadly, the answer to my craving was a ready-to-eat microwavable bowl. Oh, how I miss the wonderful versions I had in Kyoto and Osaka!
• smoked salmon: always a treat
• ramen & gyoza at Ajisen Ramen: I fell in love with ramen ever since my first trip to Japan in 2001. Toronto, unfortunately, is a ramen-wasteland. Of the few choices that we have, I usually frequent Yokozuna. Ajisen Ramen has recently opened a branch in Steeles & Warden by Chinese owners. The soup is of the Kyushu pork bone variety but it’s still not concentrate enough for my taste. I wished the noodles are more curly so they can pick up more soup. The gyozas had a nicely thin wrapper crisped by panfrying. It’s actually quite tasty. I will probably come back to Ajisen next time I want ramen.
• Banh mi: I love the crusty baguette with soft centre. The filling of cured meat, sauce, and pickled carrots is absolutely heavenly.
• Grilled lamb chops from Linda: this is one of my favourite dish from my boss’ namesake restaurant. The lamb was medium-rare with lovely pink centre and I simply adore the sauce.

I don’t even realize that I’m so fond of southeast asian food until I will have to do without. Most of these food are what I grow up with and they are linked deeply to past memories. Even though I usually don’t see myself as having a particularly chinese palate for food, it is at times like these that I truly appreciate growing up in a multicultural environment.

Patisserie

• Pierre Herme: 185 rue de Vaugirard Tue-Sun 10:00 to 19:00; 72 rue Bonaparte Tue-Fri, Sun 10:00 to 19:00, Sat 10:00 to 19:30
• Xavier Le Quere: 121 rue Mouffetard (Censier-Daubenton ligne 7) Tue-Sat 9:30 to 20:00, Sun 9:30 to 19:00
• Arnaud Larher: 53 rue Caulaincourt Tue-Sat 10:00 to 19:30, specialty Kouign Amann
• Gerard Mulot: 76 rue de Seine/2 rue Iobineau
• Stohrer: 51 rue Montorgueil Mon-Sun 7:30-20:30, specialty baba au rhum

Chocolaterie

• Patrick Roger: 108 boulevard St-Germain (Odeon ligne 4) Tue-Sat 10:30-19:30
• Le Maison Du Chocolat:
• Terroirs & Terroir Chocolat: 21 passage Choisseul (Pyramides, Quartre Septembre)
• Michel Chaudun: 149 rue de l’Universite 75007 Mon-Sat 9:30-19:30
• Christian Constant: 37 rue d’Assas 75006 (St-Placide) Mon-Fri 8:30-21:00, Sat-Sun 8:00-20:30
• Michel Cluizel: 201 rue St Honore
• Richart: 258 boulevard St-Germain 75007 (Solferino)
• Jacques Genin: 18 rue St-Charles 75015, specialty caramel (minimum order 1kg@50euros)

Boulangerie

• Maison Kayser: 8 rue Monge (Maubert-Mutualite ligne Wed-Mon 7:00 to 20:30, 14 rue Monge Tue-Sun 7:00 to 20:15
• Philippe Gosselin: 125 rue St Honore
• Jean-Noel Julien: 75 rue St Honore
• Poilane: 8 rue de Cherche Midi

Restaurants

• Les Ambassadeurs: Sunday Brunch 12:00 to 15:00 60 euros per person. Reservations taken 2 weeks prior. Hmm, it’s fully booked. (Concorde ligne
• L’Arpege: reservation Monday Dec 12, 2005 13:00. Confirm reservation one day prior. 84, rue de Varenne, 75007
• Senderens: in progress
• Le Comptoir: fully booked will try to drop in for lunch. 9 carrefour de l’Odeon, 75006
• Cafe Constant
• L’Atelier de Joel Robuchon: Hotel Pont Royale, 7 rue de Montalembert, 75007

Shopping

• Christian Louboutin: 19, rue Jean-Jacques Rousseau (Falais Royal-Musee du Louvre)
• Colette: 213, rue Saint-Honore (Tuileries or Pyramides)
• E. Dehillerin: 18-20, rue Coquilliere, 75001 (Les Halles or Louvre)
• G. Detou
• Iunx: 48-50 rue de l’Universite (Rue du Bac)

I made an impulse purchased yesterday at the supermarket when I saw this adorable puppy container full of individual custard puddings. I have a weakness for creme caramel so what’s better than having bite-size creme caramel on-the-go?

Before I tell you what I think of the pudding, I’ve got to get this off my chest first:

DECAPITATING A PUPPY IS NOT CUTE.

That’s right, I need to twist the head off this puppy in order to get the pudding every single time. This is just wrong.

The pudding was disappointing to say the least. Instead of creaminess, the pudding is bouncy from too much agar agar. It tasted like jello made with vanilla extract and milk. Such a pity.

In recent years, I’ve gradually learn to shop and gab with the owners/employees like a grown-up. I grew up around adults who are quiet and a little reserved so casual socializing with strangers does not come naturally to me. I’m fortunate to  have some excellent teachers recently. L and E are both experts at this and I benefit much by observing them. I also had the chance to work with LB who has high expectations for customer service & quality and is not shy about voicing his opinion in an effective manner.

For example, I got some complimentary service from a couple of stores today by putting these new skills to practise. I went shopping for a new pair of eye-glasses today. This is usually one of my least favourite things to shop because it takes forever to find a frame that I like. Well, to make my experience more pleasant, I chatted with the shopkeepers using my "friendly informed consumer" persona and got some excellent recommendations. They also serviced my old pair of glasses too.

I went to the fragrance counter at a large department store to check out Calvin Klein’s Euphoria. It is my latest favourite fragrance. After talking to the sales representative for a bit, I asked him for a sample so I can really test it at home (there’s nothing worse than getting an expensive bottle of fragrance only to find that its notes distort by your skin’s pH). He was glad to satisfy this small request for a potential future sale.

As old fashion as it sounds, I also think it’s important to develop a relationship with my favourite stores and become a repeat customer whom they remember. Some people do it unconsciously but it is a skill that I’m slowly developing. To me, it is about building a list of "my places" where I know that I can come back again and again because they know my taste and shopping habit. In a way, it is an effective way to run my life more smoothly.

I think human interaction is really the best and worst part about shopping in person. When you work with wonderful sales representatives, you can really leverage their knowledge and expertise. On the flip side, dealing with uninterested or rude employees can be so vexing. Even though I enjoy the convenience and occasional great deals from online shopping, I don’t think I will give up my in-person shopping experience anytime soon.

I have added another piece to my collection of pleated skirts. This is a brown tweed knee-length skirt with a ribbon of brown tulle at the hem. I was shopping for plug adapters in Promenade Mall when I spotted this skirt on a mannequin at Femme de Carriere. The sales ladies were helpful but for some reason, they kept on asking me if i want to get the matching jacket. What am I gonna do with a matching jacket anyway?!

So my love affair with pleated skirts continues but it’s getting a little more grown-up. Not too bad….

I have also found the cutest pair of tweed culottes at Le Chateau. I originally thought that I would find something I like at Club Monaco since the cut of their trousers and jeans fits me very well. Unfortunately, I looked absolutely horrible in the few pairs that they have in their fall/winter collection. Two weekends ago when I walked my way around Toronto for my first pastry tour, I went to Le Chateau at Bloor and Yonge because it was one of the few stores that were still open at that late hour. As I was browsing around the store, something didn’t feel right. Turned out the strap on my camisole broke. Argh, how embarrassing! So I grabbed the nearest piece of clothing and ducked into the fitting room. Well, turned out the culottes looked amazing. It took a couple of tries and I took home a size 4. After I got home, I was surprised to find that the pants were still way too big so I took them back a few days later for one size smaller. Turned out Le Chateau had recently moved all the sizes down by one! Sizes are just a number but they can be sooo confusing…The culottes looked great with my black stiletto boots or my brown flat boots. That’s versatility!

Today started off on a good note and I had a wonderful lunch with my coworkers. Although there were some setback at work, I was in a good mood to start my weekend. Unfortunately, I overheard a conversation that I really wish I didn’t. Even though I already know the content of that conversation as a fact, it felt different to actually hear those words uttered out loud.

I thought I was getting better in the last few days but what happened today really plunged me back to those dark hours when the wound was fresh and blood was aplenty.

It really hurts and I can’t even rationalize why.

And to think, I brought this onto myself…let the countdown to India begin. I can’t wait to get out of the country.

I recently received a s’mores maker set from AL. It is basically a grill with a container for burning gel fuel. I have yet to use it but it inspires me to have an everything’s-more-fun-on-a-stick party. We can have cheese fondue, chocolate fondue, s’mores, cotton candy (yes, I own a cotton candy machine), pogo, corn-on-the-cob, and kebabs. I think it would be a good idea for a Christmas party.

Okay, so it is not quite a hidden talent…but I do have a knack for gift wrapping. In fact, long before I got into baking, gift wrapping had been my first love. Exactly how much I like to wrap? Let’s just put it this way: I used to look forward to the start of school year because I could neatly wrap my textbooks in cellophane. How’s THAT for passion?!

As I mentioned in a previous post, I like to packge my holiday cookies into gorgeous little parcels. I think the way they are presented is just as important as how good the cookies taste because the packaging makes the first impression. I don’t know about you but I always get an extra bit of anticipation when I open a gorgeously wrappped present.

I went to Solutions at Heartland Town Centre after work today to purchase some boxes for the gifts. As it turns out, I have over 30 names on my gift list this year (after I trimmed the list down)! I think I’ll drop by Victorian Treasures this weekend to order some personalized satin ribbons. The colour scheme is inspired by my favourite set of stationary. I think the presents will look very pretty with my matching note cards. I can’t wait to put them together when I come back in December!

This is my favourite chocolate chips cookies recipe. I like how the mellowness of walnuts ties the espresso-flavour and the chocolate chips together. At my house, we like to enjoy these cookies within an hour out of the oven while the chocolate chips are still partly melted. If I remember correctly, my best record for making these cookies is under 30 minutes including baking time! Since this is a recipe of my own creation, usually, I would only whip up a batch of these cookies for special reasons. If I have baked a batch especially for you, you know you are special in my books!

Ingredients

• 227g unsalted butter (room temperature)
• 200g light brown sugar
• 100g granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 410g all-purpose flour
• 3 tbsp ground espresso bean
• 1 tsp baking soda
• 1/2 tsp salt
• 150 chopped walnuts (toasted)
• 300g semi-sweet chocolate chips

Method

1. Preheat oven to 350F. Line two half sheet pans with parchment paper. In a medium mixing bowl, whisk together flour, coffee, baking soda, and salt until evenly distributed. Set aside.
2. In a mixing bowl of a stand mixer, cream butter at medium speed for 30 seconds using the paddle attachment. Add the sugars and continue to cream at medium speed for 3 minutes until the mixture is light and fluffy.
3. Add the eggs one by one and the vanilla extract to the butter mixture. Mix until just combined.
4. Mix the flour mixture with the butter mixture on low speed unitl the mixture forms into dough. Do not overmix otherwise the cookies will be tough.
5. Gently fold the chocolate chips and walnuts into the dough by hand using a spatula.
6. Form the dough into 1 1/2 inch balls and place on the baking pan. Alternatively, you can use an ice-cream scoop of 1 1/2 inch diameter to divide the dough. I find that using the ice-cream scoop gives a more consistent result and saves a lot of time.
7. Bake the cookies for 15 minutes. For chewy cookies, the key is to avoid overbaking. When the side of the cookies are set but the center is still soft, the cookies should be removed from the oven. Cool the cookies on the pan for 5 minutes. The heat from the pan will continue to cook the cookies. Slide the cookies with the parchment paper onto a cooling rack and cool for 10 minutes.
8. Cookies can be kept in an airtight container up to one week or you can devour everything within an hour!