Audiences today seem to define current animated films as those glossy 3-D studio pictures that became the standard in the industry thanks to the success of Pixar. Long gone are the days when studios devoted themselves to hand-crafted traditional animation. In part because of the need to be more efficient to meet the demands of the business, and because the CGI approach fits with the trends of modernity, of hyper-realism, and the growing need to wow the viewer time and time again. In a sense these animate... read more »
A multinational crowd in Paris, taken from the Eifel Tower.
You do it; you know you do. We all do, usually without realising it. We have a tendency to put all people from a nation, class, occupation or whatever into the same pot and accuse them all of the same faults. It’s a form of laziness, sometimes a simple resort to shorthand because we find it too onerous to look beneath the surface, sometimes because we lack experience, sometimes because our circle of friends and acquaintances simply isn’t wide e... read more »
These macarons were made with Taro root, a popular root vegetable that is used widely in many Chinese dessert dishes. Taro often produces pale purple color after cooking. This is by far Meg's favorite.
These macarons were made by following the same steps. Please click into my earlier post,"French Macarons 101",for details.
The filling is made with mashed Taro root + sugar + soften butter + a little purple food coloring
Mix the filli... read more »
DJR’s new Tru-Blu livery for this year’s Supercheap Auto Bathurst 1000.
Ben Collins, the former Stig reckons that Australia’s ‘Great Race’ at Bathurst is probably the wildest racing event in the world.
Well he’s spot on, especially if you take into account Dick Johnson’s first ever Bathurst race in 1980 behind the wheel of a new XD Falcon.
Johnson was leading by the proverbial country mile when he was taken out by a dislodged rock from a spectator.
After being interviewed on TV fans star... read more »
It was late in the afternoon when we spotted The Gumbo Pot onthe side of the Jax Brewery by the river. We decided we might be hungry. Scanning the menu we knew we were hungry and eagerly waited for a table. Dogs aren't allowed in the main dining area but are welcome in the covered outside patio so we happily settled at a table in the corner.
The waitress brought us menus along with a bowl of cold water for Kirby. The selection was great so we started off with drinks to allow time to make our decision... read more »
Hello and hows your hair today? Im awfully sorry, but Ive been so busy. After I came from holiday I had three days to get sorted for school. And Ive started my A Levels so I havent had a chance to write so here I am, and Im planning to post once a week. [...] read more »
If you have a little extra time in Paris, why not get away from the city and see some of the surroundings? There are plenty of great things to do around Paris, it seems a shame to miss out. Four hours west of Paris, you find the small fortified island of Mont Saint-Michel rising up [...] read more »
Finally, I MADE THEM! Tiramisu Macarons~
Now I can check them off my challenge lists.
The actual "making" of these macarons didn't go smoothly, but it gives me a chance to address some of the troubles that might occur during the makings of macarons. The basic procedures of making these macarons are as same as my older post, so please link into"French Macarons 101"for the details.
The ingredients are a little different:
60g of finely ground blanched Almond Flour
8g of original baking coco powder
... read more »
I would like to hold a little bit of a Cooking History Class tonight, particularly in the field of Pastries (or Patissier if you’re in France) A baba au rhum (or rum baba) is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings. The batter for baba is even richer than that for brioche, and includes eggs, milk, and butter. The original form of the baba was similar to the babka, a tall cylindrical yeas... read more »
Algiers Point, the second oldest neighborhood in New Orleans, lies across the Mississippi River from the French Quarter. It has the atmosphere of a 19th century village with a history of sugar plantations, shipyards, and railroads. Today it's noted as a great place to live with it's quiet, tree lined streets yet close to the hustle and bustle of the French Quarter
After a traditional breakfast of coffee and beignet, we leisurely headed to the river walk. Bikers and runners dot the walkway along with to... read more »