There was a moment at the start of last week’s Full Fat February event when I thought our evening was about to be ruined. But what began as a disappointment quickly turned into one of our most hilarious and fun meetups to date.
After realizing I had our wires crossed with our original host at Crush Pad, the lovely Chantelle saved the day and we all headed to her office, which had a fancy coffee machine and -wouldn’t you know it – the perfect number of chairs.
Just when we settled in with our numerous delectables, which ranged from nutella brownies (also known as Chewy Richness Squares of Awesome) to mini strawberry cheesecakes and several very rich layer cakes, there came a knock at the door. And behold it was Mike from Okanagan Crush Pad, bearing both wine and glasses.
Not only did Mike bring us three varieties of Haywire Wine to try, the man knows a thing or two about baking. Anyone who makes more than a half a dozen attempts at the infamously difficult macarons and who carries photographic proof on his phone of his eventual macaron success, is essentially bound by law to join our baking club. I’m also pleased to announce that a future baking event will be held at Crush Pad after their patio opens for the new season.
It was an excellent night. We welcomed two new members – Laura and Wendy – and we laughed a lot.
Thank you to all the bakers who fearlessly plunged the depths of decadence. Thank you to Chantelle for saving the day and to Mike for so thoroughly endearing yourself and Haywire Wine to our wee clan of bakers.
I shall post the recipes next time. There was some discussion about the March meetup having a St. Patrick’s theme. If that is the case, I would like to lay claim to making a chocolate Guinness Cake.