I know. I know. I should just shut up. But our blood has thinned after years of living in the desert and in Mediterranean climates. We did, however, have San Geraldo's cyclonic winds Tuesday night. We even had to close a window that was open on the terrace! Then again, we were out all day today in just T-shirts (well, pants, too).But back to Chef Robbie and his baked goods.
As long as Robbie keeps up with the printed menu, he's free to create anything that strikes his fancy. We're lucky his fancy is always being struck.
(Click the images and your mouth will water.)
|MINCE PIES AND CREME ANGLAIS. (FOR THOSE WHO MAY NOT KNOW,|
MINCEMEAT IS A MIXTURE OF DRIED FRUIT AND SPICES.)
|A BIRTHDAY CAKE FOR CHEF ROBBIE'S FRIEND.|
(THE PURSE IS NOT MY STYLE, BUT — INSIDE — CHOCOLATE!!!)
If you ask me, Robbie is just showing off. I made TEA!
A blend of teas. From scratch. I filled the bag myself. Do you have any idea how much work that is?!
|FROM LEFT: MANZANILLA (CHAMOMILE); VAINILLA Y ANÍS (VANILLA AND ANISE); I PUT IT IN THE BAG; I PULLED THE DRAWSTRING. AND I USED THE ELECTRIC KETTLE, NOT THE MICROWAVE.|
Everything stops for tea.