Sunday, June 7, 2009
One of my traits that people usually don’t know about is that I can be quite impulsive sometimes. I like having plans, making plans, going with the plans, but sometimes I scratch my plans completely (which I don’t like).
There are times that I benefited from my impulsiveness. For instance, about two years ago, I stepped into an AT&T store to check out their plans with no intention of buying a new phone especially an iPhone. I knew about it, but I had no interest what so ever though it was the first thing I saw when I entered. So I glanced at it, and it actually looked a lot slicker than I had imagined. Then it drew me like a magnet. In less than two minutes, I absolutely fell in love with it. Fortunately, my contract had already expired, so it was an easy decision.
Another time, in an early spring when I was in college, I was planning on going home for the summer, checking out the airfare and was so close to buying the tickets. The next day, I saw a flyer for the summer internship program in food service management, which, by the way, the application was due within a week. I didn’t think I would be accepted but I applied anyway. In a couple of weeks, I was phone interviewed and the next thing I remember was getting an email stating “Congratulations! You’ve been selected!” And that was how I was brought to the Bay Area for the first time.
Almost all my impulsive food stories involve making dessert in the middle of the night. The most recent one happened about a couple of weeks ago. It was the last week of May and everyone including myself was busy trying to finish work. On Wednesday on my way home, I suddenly realized that the next day was one of my colleagues’ last day at work and thought it would be nice to throw a small farewell party for her. I started making the tart around 9pm and finished baking it around 11:30pm. Since I had to let it cool before starting to assemble the pastry cream and topping, I set my alarm to 4am and went to bed. Unlike my typical day, I didn’t push snooze that morning. I quickly made the pastry cream and put some fresh berries, and carefully transported it to my work.
Considering that it was not planned well in advance, the party went very well and everyone seemed to enjoy my tart – it was completely gone in less than 30 minutes. That made all my effort worthwhile.
Today’s recipe is adapted from Tartine Bakery’s Cookbook - Blackberry Tart. Since I didn’t have fresh rose geranium leaves on hand, I used Earl Grey tea leaves instead and replaced fresh blackberries with fresh raspberries and blueberries.
P.S. I'm having a problem displaying the real color of my photos. The color profile in the web browser does not match with Photoshop's. Has anyone else experienced the same problem? And if so, did you have a fix?