Kerry Beal

While still away on our overnight jaunt to Niagara on the Lake - had breakfast in the hotel restaurant. I opted for the buffet - hubby chose the French toast which I neglected to get a picture of. Up top on the plate were Roma tomatoes - oven roasted with cheese on them. One was hot, one was not - they tasted like little pizzas. I quite enjoyed them.

That's pretty good hand cutting!

I think the danger is going to be falling out of that bed - it's a long way down!

The hubby and I managed to ditch the child for a night and headed off to Niagara on the Lake for one night in a posh hotel. Imagine our delight when they had upgraded us to what they were calling a presidential suite. I feel spoiled. Decided to eat In their restaurant which gets excellent reviews. A 'black lager' for the hubby - tasted like a chocolate stout. Negroni for me. Amuse was a bit of spicy hummus with a crunchy crouton. Of course bread. Crab cakes for hubby and prawns with cocktail sauce for me. Almost ready for next course. Tenderloin for hubby. Can you get more classic than prime rib - it was stellar! And stopped just in time and had them bring me a doggie bag so there would be room for dessert. Cab sauv for hubby and cab merlot for me. Hubby chose the cherry-chocolate dessert. Boozy bailey's creme Brulee for me.

I coat mine in chocolate so it doesn't go sticky over time.

Good question - once that sugar is out of the complex you might end up with grit. Better to use in a ganache or hot chocolate.

I must confess that mine has always been free - given to me by friends with bees.

@DJ Silverchild - do you have the PDF for the Boirin PDFs? It’s the template I use to determine which recipes to add pear or apricot to and at what proportions.

If you had a box you like you could just make the thermoform insert to hold the chocolates

That would be a custom box - you are not likely to find it at any of the standard places.

The Pound Plus bars from TJ's used to be one of my go to chocolates for things such as these. Don't think you need to spend a fortune.

Teo - I told her to feel free to get it dirty or let the kittens chew it if she wants. I'd like to see it looked at!

Yeah - I won't be quitting my day job anytime soon!

You'll need to tell us where you are hoping to find this restaurant. In Hamilton, Ontario we had a restaurant called the Vegan and the Butcher - it did have the best of both - but sadly it closed. Ah wait - I see you have posted this in NY:dining - perhaps some of the NY folks will have a better idea.

Perhaps a new bag of rice?

Funny - was just thinking I need to fetch that home today - in exchange for the latest book I have obtained!

You must be with the Ecole group. It's a shame that Chocolate World doesn't sell used molds anymore as they did at their old location. It is certainly fun shopping at the mothership.

I’ve seen people use guitar sheets and a piece of granite or marble.

Excellent - I went looking on her site this am to see if I could find a box (and that mold) - glad she spoke up.

That was good of you to hide the chickpeas to protect the tender sensibilities of certain eG posters!

Here is an interesting window cake box that might have potential as well.

Try Visipak if the other suggestions fail.

A rabbit hole down which I went for a number of hours last night. It's a shame that after being so involved with the organization that she didn't get the full benefits.

Taste and texture of white meat chicken I found. Wegmans in the states has it in the freezer. Mushroom allergic need to beware.

Nice job on the no air space!