Kerry Beal

Learned something new - you can airdrop photo's between phone and laptop - just need to figure out where they went - they go to downloads! Totally insipid salad. Salmon - decided to do this rather than the beef - beef has always been too dry - this was quite tolerable. I can hear the little Anna voice in my head saying "you ate fish?"

Yes - just trying to figure out how to get the photos off my phone - I have wifi on my computer - worked fine for the first pictures - now it's giving me a hard time.

Bet you could find some beauties at Lee Valley

Wifi on the plane and no one sitting next to me - doesn't get any better than this!

Some sad news - Flora Designs in Burlington has gone out of business. Can't compete with China apparently. Richard and Dennis will be sorely missed. Got a big hug from Richard when I dropped around the other day. Dennis not the hugging type!

@Chocolot has a list provided by a local foodie - let me see if I can find it in my e-mails and quote it here.

Until Tuesday.

Just got the word that my flight is delayed by an hour. Glad I'm in the lounge!

I'm in the lounge at Pearson airport waiting to fly out to San Francisco this morning. If all goes according to plan I will meet @Chocolot at the baggage carousel and we will head off to the hotel together. We will be attending the Fine Chocolate Industry Association meeting (EZtemper has a table and I will be doing a lunch and learn tempering workshop) then the Fancy Food Show. I am am of course doing my usual jet lag program so my rather sad breakfast this morning is the boiled eggs they offer in the lounge (the only protein apparently) and I'm on my second latte. I should be drinking the coffee black as per the prescription but I figure milk is more protein than carb and it makes the coffee palatable! I do have some cheese and salami in my pack ('why no officer I don't have any food with me') as this is a high calorie but low carb part of the program.

I think this tape was a little wider than fit smoothly on the bottom and that's why I had creep under the edges. More care taken when putting it down might prevent this

Time will tell!

This - in a variety of widths.

Teaching someone to use the Fuji yesterday - playing with some masking. The sphere has potential but needs work.

I own a Tutove - never made a decent pastry with it. I'd rather have a sheeter! I think everything I know about why I had to have one was in Bernard Clayton's Complete Book of Pastry.

I was a lab tech in a previous life.Testing for various malabsorption problems used to involve 72 hour collections to analyze for fecal fat. Nothing beats the power outage thawing of a freezer full of paint cans full of specimens awaiting testing! "She blowed up real good"

'Confident' - that's a tactful word!

Wonder if Choklat will ever actually come out with that machine? I think Brad's first mention of it was in 2013.

Chocolat-chocolat sells some of the Chinese molds - I find them quite on par in most cases. I've had more issues with some Italian molds being lower quality, thinner, providing poor release, etc.

You know that it is really hard to irritate me with chocolate questions don't you?

Cinnamon raisin bread Docked to see if it would prevent delamination second loaf - tin foil tent stuck to the crust p

Here's what I managed to squeeze in between all those annoying patients who keep interfering with what I'm baking! wondered if stabbing the loaf would prevent the delamination of the cinnamon raisin bread oops - forgot to slash it tin in foil to prevent darkening should be added later. berkshire pork loin chop

Here's one

From a pottery supply

When the staff at the mission say bring bread, you bake bread!