Kerry Beal

After Supermoon Bakehouse we dropped into the Essex market and grabbed a few things so we wouldn't be hangry at lunch today - in spite of that I was still a little short with some people today who seemed to think if there was chocolate on my table it should be in their mouth. I turned around at one point and realized there was a drip of chocolate leading over the front edge of the melter - indicating that while my back had been turned someone had put their finger in the melted chocolate! I was less than impressed. Some empanadas were obtained - shrimp, beef and a 3rd type I don't recall. Got a couple of nice sourdough loaves, some rilettes, pate, proscuitto and butter. Too busy to get any proper picture. Paul Joachim - aka the Chocolate Genius - had this little airbrush - it's a USB charged tiny compressor essentially. It only has a 0.3 needle - so likely not suitable to spray colored cocoa butter - but I was intrigued. He sculpted a fabulous elephant. Sadly I was so busy looking at his little airbrush that I forgot to take a picture of his elephant. Here be dragons! Had to get a picture with Håkan Mårtensson - the delightful fellow who sculpted these beauties this weekend. He is busy working on reestablishing his business after investor issues forced the closure of FIKA right before the show. He is such a major talent that I know he'll be back on top again before you know it - but I can't imagine the stress he is enduring with a 9 month old at home and the loss of such a vibrant business.

When I was watching them make the cheese bread at the local Sobey's - they make the dough (standard pan de mei style or I used potato bread) - then after the first rise when they are rolling the loaf, they add the grated cheese into the roll and on the top.

Super Moon Bakehouse at @Alleguede’s request Not quite as good as last visit We will be weighing that stray croissant when we get back

Might be a little more than my budget given that I seem to have to buy meals for four people every single time we’re out!

I think the choice of breadcrumbs matters a lot. The first time I made it it was much more impressive than the second time

Good to know - tell us more

Quick stop into Juniors to get takeaway

forgot lunch - a run was made to Shake Shack. We were pretty peckish by the time we got food - the folks who were reaching across our booth to try to help themselves to the stuff we were making were threatened with stabbing by a dipping fork. My dipping forks are very substantial! And I was serious!

Sadly a few dishes not in focus!

Talad Wat - Thai for dinner Nice little Chefs table at the back Doing serious damage to the pickles while we wait for our food

seen at the show - and 10,000 other people

Hotel has breakfast never had tough tater tots before! Have however had pathetic French toast - no eggs harmed in the making!

And then one goes to Trader Joes for a couple of things, Target to buy sugar and comes home to make white chocolate in the bathroom.

Artichokes - strangely they were already picked before being deep fried. Glenn opted for the Mesqualito - good choice. Bianca and I - the Jaguar Negroni - I had them put mine in the proper glass! It was a bit smokier normal! Gnocchi for me - with the sauce for the rigatoni. Paparadelle for Glenn Burrata and prosciutto for Bianca The pineapple reimagined A stop for dessert at Van Leeuwen Ice cream in Hudson Yards

After we dropped things off at the Javitz Center - we went in search of dinner. We found pineapple.

People are dying to get to NYC apparently.

Maybe we could get Bhavani to pick you up on his way

If you are interested and not able to PM me I can probably be reached at EZtemper on Facebook or Instagram

Is there anybody in New York who would be interested in coming to the salon for free. I just discovered that I have got 25 free tickets and I haven’t taken advantage of that

@Alleguede and I are in NY, NY this weekend for the Salon du Chocolat. Last time the Salon was held here was many, many years ago and I recall meeting several eG folks there for the first time. Sad breakfast in the lounge - but I do enjoy the Lavazza coffee.

Try a soak in Oxiclean - I have rehabilitated some sad white Tupperware with it.

So that’s the problem - needs tempering - cool to 27 then back up to 30-31

I've lost a pen knife a couple of times - but never the scalpel blades or tiny scissors.

Most of it is in my purse!