I'm back

I know it's been a long time. A long, long time. About 4 months. Wow. Well, all I have to say for myself is that I've been really busy. We had a couple of guests visiting from Israel through the months of April and May. Also, I had just started working for Butlers Chocolate Cafe (started as the assistant manager, and am now... yep, the manager). On top of the that, I had just started translating and editing a book that should be published later this year.

My brother, mother and cousin (who is more like my little sister) were visiting July-August. Well, mom's still here... she's leaving in less than a month. And I'm just getting busier and busier at work.

I finished the book, thanks to my brother and cousin. Instead of going out, on a few occasions, they stayed home with me and helped, to speed up the process. Thanks guys, I love you.

I rarely get to bake anymore, which is sad... because I love, and always will love baking. But I'll find time. I promise.


The next thing I want to try is pure chocolate "mousse". This goes against everything I've heard or have been taught; but it's kind of ironic because it's actually by Hervé This who is a molecular gastronomist--so he must know what he's doing.
The reason it goes against everything I've been taught is: it asks to combine chocolate and water! Outrageous! I know...
Anyway, this "mousse" is made combining chocolate and water and whipping it over ice to create a fluffy but extremely rich product.

More details/explanations (and pictures) to come...