Toronto, Canada, taken on July 13, 2014
At a Greek dinner during Summerlicious last year, the dessert of choice was “Yiaourti – pressed Greek yogurt topped with nuts and honey poached figs”. OH MY GOODNESS THIS WAS SOUR. It may look innocent but it’s similar to a very very thick and heavy sour cheesecake dipped in a very sweet sauce. Oof!
Bordeaux, France, taken on July 9, 2011
About 4 years ago, I made a cheesecake for my friend’s son’s birthday and brought it to fellowship. I actually didn’t try it at all because I was too tired after the gathering and fell asleep, but general feedback was good 🙂 Lots of hearts were invested into the decoration of the cake – and lots of love too 🙂
The reason the title is macaro(o)n is because I don’t know what these are actually called. I’ve been under the impression that they are macaroOns, not the colourful, round macarons. However, the packaging says “macaroon” from Riquewihr so…enlighten me??? Maybe “macaron” is the French word for both macaron and macaroon? Maybe these are actually macarons and macaroons are just a figment of my imagination? Someone please get me out of this conundrum!
The lady in the kitchen gave me a drumstick today, a rather luxurious treat in the middle of a workday. I was super grateful for it as lunch came very late, and I was forced to have my dessert before the actual lunch was ready. Thanks, kitchen lady!
I felt like going on a short car trip today, so I took my sister to a gelato place that I found on Google Maps. It almost took half an hour to get there from our house, and the whole process of getting the gelato itself only took five minutes. Worth it? For a Sicilian Pistachio, Tahitian Vanilla, and Hazelnut gelato combination, I’d say yes!