Kazin Kagari
I'm going digital
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Well this looks like fun... and it'll help to vent due to me not having a Myspace, so, yeah.
Anyway, it's my birthday today (yay! n_n), and so far that's pretty cool. I'm celebrating by prepping an authentic japanese meal tomorrow for me and my folks who are coming down to visit for the weekend (See Topic: Miso).
I started my internship at a local restaurant two weeks ago, and it's pretty busy. I've already graduated from culinary academy, albeit four years ago, and even though it's not for a baking/pastry position, it's pretty fun. Though I do feel a little rusty.
I also just changed jobs. Right now I'm working as a teller at a bank. Full time; benefits; the whole thing. Life is good.
...at least better than my last job that got me a whole 6 hours a week...
I'm currently playing 'The World Ends with You' on my DS. One of the more unique RPG's I've seen. And very fun, though 'Ultimate' difficulty at times seems like an exercise in masochism.
And, evidently, I'm at 251 pounds as of today. I weighed 275 at the beginning of the year, and personally I thought I was losing weight at a really slow rate. Evidentially, I was wrong. Which is good, because I really really don't wanna get physical issues because I'm overweight.
Anyway, that's it for now. It feels good to just type and talk even though no one may read this. Lemme finish up with one of my favorite recipes for desserts, and very very simple too.
--Chocolate Ganache--
9 oz. Dark Chocolate (Chips, or broken into small pieces)
1 Cup Heavy Cream
Simply, just slow boil the cream, taking it off the heat immediately once it starts to scald (start to bubble around the edges). Immediately pour into a bowl containing the chocolate, and quickly fold them into each other. The result should be a delectable creamy dark chocolate without the edge that's normally persistent in it. Then take anything; cookies, fresh fruit, etc., and dip into said ganache. Or use it as a frosting. Either is good. It'll harden as it cools, and turn into a thick paste if it's stuck in the refrigerator. Just reheat in the microwave, stirring at intervals of 10 seconds so you don't burn the chocolate.
Expires in about a month, so use it fast! ^_^
Anyway, it's my birthday today (yay! n_n), and so far that's pretty cool. I'm celebrating by prepping an authentic japanese meal tomorrow for me and my folks who are coming down to visit for the weekend (See Topic: Miso).
I started my internship at a local restaurant two weeks ago, and it's pretty busy. I've already graduated from culinary academy, albeit four years ago, and even though it's not for a baking/pastry position, it's pretty fun. Though I do feel a little rusty.
I also just changed jobs. Right now I'm working as a teller at a bank. Full time; benefits; the whole thing. Life is good.
...at least better than my last job that got me a whole 6 hours a week...
I'm currently playing 'The World Ends with You' on my DS. One of the more unique RPG's I've seen. And very fun, though 'Ultimate' difficulty at times seems like an exercise in masochism.
And, evidently, I'm at 251 pounds as of today. I weighed 275 at the beginning of the year, and personally I thought I was losing weight at a really slow rate. Evidentially, I was wrong. Which is good, because I really really don't wanna get physical issues because I'm overweight.
Anyway, that's it for now. It feels good to just type and talk even though no one may read this. Lemme finish up with one of my favorite recipes for desserts, and very very simple too.
--Chocolate Ganache--
9 oz. Dark Chocolate (Chips, or broken into small pieces)
1 Cup Heavy Cream
Simply, just slow boil the cream, taking it off the heat immediately once it starts to scald (start to bubble around the edges). Immediately pour into a bowl containing the chocolate, and quickly fold them into each other. The result should be a delectable creamy dark chocolate without the edge that's normally persistent in it. Then take anything; cookies, fresh fruit, etc., and dip into said ganache. Or use it as a frosting. Either is good. It'll harden as it cools, and turn into a thick paste if it's stuck in the refrigerator. Just reheat in the microwave, stirring at intervals of 10 seconds so you don't burn the chocolate.
Expires in about a month, so use it fast! ^_^
