All Good Things
It feels like I’ve been away from the blog for so long. I miss baking and photographing for the blog so much. All the more because I thought that since I’m going to be baking at work, baking at home would naturally increase. But I surely didn’t weigh-in the part about traveling to work by train. For all my life, I’ve refrained from using the trains. If I absolutely had to, then I’d make sure it was on a public holiday or during non-peak hours so that I’d reach my destination without leaving the railway station looking disheveled and struck by a storm. Man, oh man, it’s a crazy world out there – I learned my lesson too late in the day that flip flops aren’t suited for Mumbai Railway. There has not been a day when my slippers haven’t been stepped on from the back less than 5 times a trip. And to top that I haven’t found All Stars in the colour I’d like or the design yet. Come to India, gorgeous Converse, won’t you? But you know what, it’s all worth it. Especially on the days we bake! One day we even visited a local bakery, where for the first time I walked through one of those huge refrigerators and freezers – the one’s I’ve only seen on television until now. Heck, I even got a private macaron-making lesson, courtesy Daniel!
And you know what, there is some excellent news! It is rather belated for me because I didn’t have a clue about this, and only realised with this tweet
that The Purple Foodie is amongst the top 100 Food Blogs on Technorati
! It’s somewhere around 60 now (changes everyday), and I’m quite amazed by it. Really? Amongst the top 100 blogs in the world
? I owe you guys a huge thank you!
(Click on the image to see the labels on the individual items)
And some more… Here is a shot of some Paris loot that orangefoodie got for me! Thanks to Sweet Life in Paris
, I knew that G. Detou and Mora are the places he absolutely must visit for all the things I need! I’ve wanted a French rolling pin for sooo long! And a Madeleine mould. And Tahitian vanilla (yay! I can check this off my 2010 To-do list
!). And Fleur de Sel. And lots and lots of baking chocolate. I can’t wait to use all these things – oh la la I’m in baker’s heaven!