The Snook had several egg whites left over from our tiramisu last week, and he was determined not to make a meringue with them. Instead today he baked a large financier, a French cake using almond flour and brown butter, and covered it with fresh cherries. Yum. 
Important Note
This site features content going all the way back to 2000. The posts you’ll read reflect my views and writing style at the time. While I have gone back to clean up a few of them, I think it’s important not to sanitise too much. This site is a record of who I am and how I’ve grown. Any blog post written years ago may not reflect who I am today, nor how I would write about the same topic today.
