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Some recipes are harder to post than others. You slyly nibble at the raw dough (tu grignotes la pâte crue en douce) and faster than you can say Jack Robinson there is hardly any left in the bowl. Bottom line is, no pictures. Or you end up cooking whatever remains of the dough. And eating the shortbreads so fast you don’t have time to locate your camera. Or there isn’t More claptrap! (Plus de sornettes!)Read Matcha Shortbreads Carrying on with the Tour de France of scrumptious edibles, next stop is Bordeaux. Call me stir-crazy, but I’m having a bloody good time (j’ai peut-être la bougeotte mais qu’est-ce que je me poile). Cannelés belong to a long tradition of making fiddly little cakes with improbable ingredients that almost get you arrested at customs. These obscure delicacies combine the exquisite chewiness of a crêpe-like batter with the unrivalled crisp More claptrap! (Plus de sornettes!)Read Cannelés Bordelais Stuck in your kitchen due to excessive snowing? Get your circus cookie cutters out and hark the call of the (Alsacian) wild.
boost up the bass baby
National Geographics (cf Les Photographies de la vie sauvage ) is also interested in the tragic fate of small buttery elephants.
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