Pastry Fusion
Dec 4, 2016 · 1 minute readA British rip-off of an Austrian pastry, made with a French dough and filled with an all-American Kentucky Bourbon caramel. Not bad for something made with kitchen scraps late on Saturday night.
Coming to the end of my last free weekend of the year, and I have…done little. I made some pastry things, I bought a new air filter, I went into a usual misery-spiral when something doesn’t quite pan out as hoped, oh, and I watched a forty-year-old television play because who doesn’t do that on Saturday night? Pausing here and there to see what fresh new horrors had been unleashed through Twitter, obviously.
And that leads to the oh-so-familiar feeling of wasting yet another weekend, of things that could have been done but weren’t. I think I’m going to need to act on those impulses more in 2017, for my own sanity if nothing else.
The evening closes on. Tea, then bed, and then tea again. Tenants of the house, Thoughts of a dry brain in a dry season.