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M Yousweetlove You Sweet Love Szh 7151637 You Sweet Love foodbeam

M Yousweetlove You Sweet Love Szh 7151637 You Sweet Love

, fail or not.

searchD Sweet %D Yousweetlove searcho Love searcho Szh s Love esearchtsearcho Love e You ewvideo.xnxx.comL You vsearch search 7151637 1 Sweet 13search pSw0e Sweet freepormseasearchchs Y Sweet u You we You tlv Szh You You w 7151637 esearch %D0%D4%B0%C9sex8%C5%B7%C3%C0%CE%DE%C2%EB%C7%F8 searchwe You 7151637 search1563 7151637 i 7151637 S Sweet h Szh n Love 7search5 You 6search7 searchOriginal%20Asian%20Non-mosaic%20BTeL 7151637 ve Sweet to Yousweetlove esearch0esearchr 7151637 hsearch You w Sweet e Sweet Original%20Asian%20Non-mosaic%20BTx Sweet %5B Yousweetlove %darryl+scott-windsor3searchC You % Yousweetlove E% Yousweetlove E You Csearch% Szh B You Csearch%search8 You e 7151637 t Sweet o Szh tcfreepormksearch. Possibly one of the best things that ever got out from oven. It was moist and fragrant. The perfect support of a rich cream-cheese frosting or a long afternoon of writing.

The cocoa brownies. My favourite discovery of this past year. Brownies that are chewy all the way through. And so easy to make, you’ll be able to have them for breakfast. Or lunch. Or dinner.

The avocado macarons. The recipe hasn’t been written yet, but those macarons were delicious. And not only because I’ve finally found the right settings on our oven for them to come out perfect, each and every time.

A rhubarb entremet. Made in early spring. With the people I care the most about. My grand-father went for a second serving and this, my friends, is a sign.

The little matcha brioches. Matcha might be an acquired taste to some, but for me it is the absolute favourite. And those cute brioches were simply delicious.

A lemon cake. This one was made and remade a greater number of times than I dare to admit. Everybody seems to love it. This is why I always have one in my freezer, just in case.

Looking backs at my recipes inevitably brings back memories.

Hours spent sat at the brasserie just below my old flat, writing the very beginning of a pastry book, while the snow was on its way.

Hours spent at the restaurant, working hard and playing harder. Filling the pages of my moleskine notebook with ideas for the desserts and afternoon teas.

Hours spent chatting with my friends Violet and Janelle, whose support I cannot be thankful enough for.

Hours spent trying to understand how to set up a business in London. Saving every penny you very genereously gave me to, one day, make my dream come true. And trust me, you’ll be the first to know when that happens.

This year, I have few resolutions. The main one is to focus and unclustter.

I will finish to write my book. I will learn ever and forever more. I will eat out as much as I possibly can afford it. I will learn Japanese. I will create a work portfolio. I will slow down at times.

And, because I feel like starting everything over again, I will stop writing here. Only to find a better place, which hopefully you will like as much as I do.

So while I’m drifting ashore on my little boat, I wish you all a happy new year. See you soon, on a new island.

Posted by fanny who loves favourites, london, my daily life, the capital hotel, words
20 kisses

Friday 24 December 2010

Le vingt-trois – Dans la cuisine

[The twenty-third - In the kitchen]

Open the bauble !

Posted by fanny who loves christmas, my daily life, the capital hotel, words
5 kisses

Thursday 23 December 2010

Le vingt-deux – Quand bûche de Noël rime avec FAIL

[The twenty-second - When Christmas log rhymes with FAIL]

Open the bauble !

Posted by fanny who loves bananas, caramel, christmas, entremets, milk chocolate, my daily life, vanilla
4 kisses

Tuesday 21 December 2010

Le vingt-et-un – Fudge au beurre de cacahuètes

[The twenty-first - Peanut butter fudge]

Open the bauble !

Posted by fanny who loves bites of sweetness, caramel, christmas, favourites, nuts, recipe inside, vanilla
4 kisses

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  • Hi, I'm Fanny, the girl who writes foodbeam live from the French Riviera London.
  • I was born in 1985 and seem to love pâtisserie, acorns, milk chocolate, autumn, green tea, London, polaroids, and everything in between.
  • For years, I dreamt about becoming a pastry chef, and it's now actually happening; so grab yourself a cup of hot chocolate, and follow me through my adventures, from Pierre Hermé to Pascal Lac to the Capital Hotel, from Paris to Nice to London.
  • All writing, photography and design on foodbeam is copyright Fanny Zanotti © 2005-10, unless indicated otherwise.
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