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08/16/2004 Entry: "Greymatter issues"

I exceeded my file quota and had to move to a new server. I thought the move would go smoothly, but I ended up crashing the whole server and my hosting company suspended my account! After moving to another server, reuploading all my files, and hacking my cgi files, I can now add a new entry again. Yey!

Here's what I've been up to since my last blog:
I started a programming job in March, and have since been too busy, too lazy and too ashamed to update my journal. I thought I could do the programming during the day, and the patisserie planning at night, but I guess it doesn't work that way. After a day of debugging, my mind is just so tired that I just want to relax in bed. I haven't let the dream go away yet, it is just on hold. ;)

Garry and I were working with some commercial real estate brokers, but haven't had luck finding a location in San Francisco. We've since lost touch with them, and will probably have to resume our search after my programming contract is over. San Francisco is a bit too competitive, we've decided to expand our search to the Peninsula as well. Hopefully we'll find something when we're ready.

Good news though, I will have the chance to refuel my passion for patisserie because Garry and I are flying to Paris in September. I will check out what's new at Pierre Hermé and the other patisseries. We will also be going to Montepulciano in Italy -- rented a cottage with a kitchen and an open fireplace and are planning to try the local cuisine and drink a lot of Chianti while we're there. :)
I was working with my photographer/programmer friend Eugene last Spring to get some photos of my stuff. Here are a few of my spring photos:

Pistachio and Raspberry Macarons	Coffee Macarons
Summer Berry Tart	Strawbery Cream Puff
Petit Four Tartelettes	Chocolate Cake with Strawberries and Mascarpone Cream

Replies: 2 comments

Hey, that's cool to find "somebody in love with patisserie" ! I'm not student in patisserie or whatever, but I think that we are both gourmet.
I read your news in paris , and your visit at pierre herme and sadaharu aoki's place. Yo know I'm really fan of the japanese taste, maybe because for me it was more delicate, not so much sugar, but I didn't taste all te cake of Pierre Herme....especially "surprise" because i've heard a lot of "crrrrrrazyyyyyy sensation" from some friend who had this chance, to eat this "surprise".
well, good luck for your future in patisserie and enjoy life !

Posted by yayoi @ 09/17/2004 07:27 AM PST

Those are the most perfect looking macarons I've ever seen. No peaks or bubbles, incredibly smooth and shiny with nice feet. I'm sure they taste as good as they look!

Posted by Clement @ 08/18/2004 12:56 PM PST