Am now trying to think of a way to modify the recipe Xuan's mother gave to me. Middle Eastern pastries have captured my attention for the moment and I am seriously considering ordering rosewater over the net since I have as yet found any in Singapore. Do Indian desserts require it? I should ask around.
My inspiration is back, my ibook has been fixed with much alacrity and M. le roi me parle encore.
My life is more or less back on track and with luck, will stay this way until I get my ass to Paris.
C'est tout.
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