So the latest thing I’ve tried baking are macarons. Not macaroons, the coconutty biscuit things, but the french almond meringue biscuits with fillings. The ones they fly into Brown Thomas from Laudaree in Paris daily and sell for obscene amounts of money. I figured, if I could make Madeline, why not something else classic and French? How hard could it be?… Read the rest
Some notes about things we wish the antenatal classes would have told us that we'd find useful in Holles Street hospital when our son was being born.
Someone should write a book...
...except that there's a better alternative already out there.