November 23, 2003
Puff Mommies
My mom and I have very different ideas about what makes an ideal puff. She likes her pale, tender and bite-sized. I like them more brown than golden, sturdy, and three to four-bites-sized. But the choux pastry tends to be anything but puffy by the time they’re filled with custard. They should be called cream splats.
photo by Joanna
Posted by Karen at November 23, 2003 05:15 PM in food & drinksComments
U are so funny, esp the fruit cake.
I always felt tickled when I read what u write.
Why, u are surely talented - how abt a book that tickles us?
Where’s the recipe for mommie puff - i sure miss them so bad.
- incl all those impossible to own gadgets of Helen.
as usual, your aunt
