Well, I have done my first brioche dough. Yes, I am venturing into the world of French pastry/bread....OK, driving by the building where the French pastry people live....but it is the most glorious dough I have ever seen. Butter, eggs, creamy yellow goodness. It has rested in the icebox overnight as this will get you the most flavor. The biggest deal I am taking away from this adventure is the amount of patience you need. It's not a rush project. But nothing glorious ever is. I am following the rules on fermenting, rising, resting, proofing. It is worth every second.
The next treat tonight is a pate' a bombe for chocolate mousse. Again, taking time to do it correctly and enjoying the process. Had to shop a little bit for Euro chocolate...the Nestle's seemed insulting...and if this flies, I will develop a loving relationship with a true fine chocolate supplier. They swear I will never go back to the old ways once I serve it. I am ready. The anticipation...and it is such a versatile tool in the arsenal. I can move on to French buttercream with it and a host of pastry fillings. Although right now, with the heat, it would slide right off the cake...
The weather is not cooperating at all, very humid and 70 degrees last night. Can hardly sleep in this....and it has made my handmade marshmallows SWEAT. There ought to be a law.
On the four legged front: Making a new batch of dog kibble that has a liver base. Tanner is beside himself with joy. Lots of vegetables, lots of whole grains, lots of love. It is going to make him very happy.
OK, I will get back to you in the morning about the newest goodies. I am excited.

Be sweet.