semicynical

I just spent three hours taking a course from one of the best pastry chefs in Toronto. I'm dusted with flour and my arms are aching, but all glitzy with joy. We made a sweet pastry for tart shells, a pie pastry for, you know, pies, and a rough puff pastry, for fancy French-like desserts. So not only do I now have a little more than a vague idea of what I've been doing wrong for all these years, I've also learned how much fun it is to say "rough puff."

No, really, try it.

Rough puff. Rough puff. Rough puff.