Citrussy crepes soufflées

March has been a pretty busy month; my cooking classes and a couple of food related competitions made my daily schedule as hectic as I have rarely experienced before. But it has been a great and exceptional month, the best I had in the last couple years.
Healing from my Candida overgrowth has caused my diet to be extremely restrictive nowadays but the positive effects are mighty. I am my old self, full of energy and positivity; even my photography style has changed. With this extra energy I can now face this stark schedules and more!

The first third of the year has been dedicated to a food competition since the last 3 years: Les Réncontres Science et Cuisine (check my 2011 and 2010 posts) but this year a new one popped up in the same time window and it was a food-photography competition too.

Light and sweet as a feather

Few weeks ago wondering around the web, I guess through StumbleUpon, I stumbled on Priya’s blog “Now Serving...". The landing page couldn’t have been more fit for the days I was going through.
Since few weeks I am trying to spend some of my working time designing cakes so to build up a portfolio for the Cake Designing part of my future consulting business. I have to say that these have been lovely hours spent with some good designing book and with the pencil back in my hand. It has been ages since I last draw something for fun. Going into the digital world has meant that all the space on the table was taken by the laptop.
I was missing those creative times when you just need an eraser to clear up a mistake; a ruler and a compass are sufficient to frame and regulate your thoughts.

MacTweet #1: The return of the sad shells

As some of you might know already, more or less one month ago Jamie and Deeba, decided to draw us in a periodical macarons challenge; the point being to overcome our fear of these little delights.For this reason they have created a proper reception point for all macarons fans: MacTweets blog.
I have already reported about my first attempt at baking macarons for a past Daring Baker challenge; this is my second try at them the results being not much different actually.
This time I decided to follow a recipe published in Pierre Herme’s book “Macarons” this just because I have tried his macarons when I was in Paris last month and I have more or less an idea of what I “should” look for on them.