Back in my intrepid youth, when my hair dipped below my ears (when I had hair, that is…), I flirted with vegetarianism. I should probably say it was more than a passing fancy; I was a vegetarian for about six years and even worked in a vegetarian restaurant. At Cabbagetown Café in Ithaca, New York, we’d ladle up bowls of Cashew Chili or curious soups,…

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Free Bikes In Paris Over 20,000 bicycles are on their way to Paris as part of the mayor’s plan to make the residents of the city less-dependent on cars. (Many citizens of the city are absolutely irate about the new bike lanes.) The bikes will be free to use and can be picked up at one of 1451 stations, then dropped off at any one…

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Living abroad, naturally, one of the great joys in life is getting a care package from ‘home’. A box arrives unannounced from a friend, and it’s a wonderful surprise. You rip it open and find it’s packed with all sorts of things that you miss about your country. For an American, especially one who bakes, contents might include, say…corn syrup, peanut butter, a mini-Sharpie keychain…

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The Time Out Paris: Eating and Drinking is one of the most up-to-date dining guides to Paris, and the reviews and information are snappy, solid, well-researched, and remarkably up-to-date. The newest guide, Edition 8, has essential information on over 850 restaurants, and included are chapters on Bistros, Brasseries, Classics, Haut Cuisine, Trendy, and Regional cuisines, as well as a good section for les Vegetarians. But…

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I met Gale Gand a few years back at a culinary conference. I love meeting other bakers since we all share an unspoken bond, and we’re generally the nicest people you’re likely to meet (if I do say so myself). And I was happy to discover that Gale was no exception. Gale’s the author of four highly-regarded books on baking, Just A Bite, Butter Sugar…

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As you can imagine, after living in San Francisco for almost twenty years, I have some pretty wacky friends. While I don’t want to recount everything that happened back in the days of free-love, many of us have grown up and gone on to tastier things. One friend has a wildly successful cheese shop. Another opened a bakery , a chocolate factory, or became wine…

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For your convenience, here’s links to the four posts for Sugar High Friday #27: Chocolate By Brand: Sugar High Friday #27: Chocolate By Brand Part 1 Sugar High Friday #27: Chocolate By Brand Part 2 Sugar High Friday #27: Chocolate By Brand Part 3 Sugar High Friday #27: Chocolate By Brand Part 4 And my entry, Chocolate Idiot Cake

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Here it is! The final round-up for Sugar High Friday #27: Chocolate By Brand. These are the last entries for the event and thanks to everyone for their participation. I was overwhelmed by the number of entries (to say the least…) but was happy there was so much interest in chocolate and was amazed at all the beautiful and well-crated dessert folks are making out…

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The Round-Up Continues… Ashley made Chocolate Truffles with Edible Gold with a basic ganache using Valrhona 70% Guanaja chocolate. At Gastronomicon, she dipped her way to passionate delight with Passionfruit Truffles surrounded by El Rey chocolate, used for its robust flavor. Baked Chocolate Fudge was a New Zealand treat from Arfi, who used Whittaker’s 72% dark to scratch that chocolate itch. Over at Café Lynnylu,…

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