Food and Swims and macarons

My week. Gusto for brekkie, soup from Slurp, almond croissants from La Galette and a kani roll from Shio. There are just a few of my favourite places. Turns out that I like a veloute soup, all thick and rich. Yum.

I made chilli mussels and chocolate macarons. I have tried and true recipe that I have used for years is available here. Something that I do to make it easier to make a meringue is separate the eggs a day or 2 before using them, it seems to make it easier and use the mister from a low intensity to high gradually as it thickens from the incorporated air.

I got my dream piece, The Pulp Sesame Swim, this week. Popsicles in popsicles.

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