So the film didn’t work. Well, the film worked but the sound didn’t. So what. And so what if now the stupid photo collage thing isn’t working so I can’t make pretty collages of all my photos for this post. What really matters is this:
What matters is we got to hear how Judith stayed up until after midnight stacking layers of crepes with chocolate ganache and cream. And then we got to eat the entire thing.
I stole Judith’s photo from Facebook because it’s nicer than the one I took. Look at it. Just look.
What matters is Val’s valiant spun sugar survival story, in which she attempted the signature fling and twirl, only to find stalactites of hardened sugar hanging from her cupboards and shards of sugar crunching underfoot. Nevertheless she battled through, bringing to fruition her original creation: The “CroquemBroke.”
What matters is Rylee filling up all the space on her mom’s phone taking photos of all the things.
What matters is Kim’s Brioche surviving its overnight outdoor banishment where it was supposed to chill but instead froze. And the fact that she still managed to make it look like this:
What matters is Janice’s spinach flan has become one of her new favourite recipes. She’s reported that she has since made it again, but with added mushrooms and onion.
What matters is so many of us tried new things that we never would have attempted, and that we got to celebrate our culinary successes with huge, heaping plates of food.
What matters is we were all together – more than 30 of us in a room, sitting and laughing and eating and drinking wine and eating some more. And when it was all over, Lisa and I sat around drinking more wine and talking American politics until we were both exhausted and craving carbs again. We decided that an “Eastern European” meetup is something we should definitely do. Anything to find new and exciting ways to combine starches with other starches.
A massive Merci to Lisa and the Summerland Waterfront Resort for hosting our clan of foodies. And thanks to everyone for being awesome.
No meetup in February but start digging through recipes for our March “Maple Syrup” gathering at Maple Roch downtown. Date announcement coming soon. It’ll be a Tuesday night near the end of March.