Vegan profiteroles.

Not many culinary adventures have been had lately except for some spectacular vegan profiteroles.

The mock cream was a very thick white sauce with lemon zest sweetened with maple syrup (not honey, but honey would be nice too), and the little choux buns were bought in a bag from Bianca's Continental in Bigsplat.

Vegan pastry, cakes, etc. at Bianca's have an alarmingly long shelf life.
But, never mind.

The chocolate was easy - melted in a stainless steel dish floating in water in a saucepan (double boiler) and I sliced the profiteroles (little choux buns) in half (top/bottom) and filled the bottom half with mock cream and then dunked the top half in the chocolate. And chilled.

It was good. The vegan girls were very excited about it. We'll do it again.

Mad as a meat axe.

A good deal of tea has been drunk lately.

Very few culinary adventures. Mostly it's been M. Trouble making something up quick.

I did discover, again, how handy it is to have rice paper around to make big fat noodles with.

The Bugsplat Food Co-op did the catering for last weekend's Bugsplat Bike Race and that was interesting. No wonder so many chefs hit the weed or the bottle. Bistromaths is crazy making.