I'm feeling cold and slow but generally content. I went clubbing last night and it was brilliant. Lots of lovely people and good music. I failed in my objective to not drink. The medication I'm on forbids alcohol, but after some experiments I know that I can drink a little, be fine whilst merry and then put up with a massive hangover the next day.
Which is what I'm doing now.
I met with J and he popped to the shop to buy sausages and I popped to Paul to buy macarons. I'm quite obsessed by them, having been introduced to them by the lovely chefs at William Curley. I plan to get my hands on some of their macarons as soon as I can. Until then, I'm forced to go to Paul when I need my fix.
I usually get the vanilla, as find the praline ones a bit boring, and it's too cold for chocolate as the ganache goes unpleasantly hard.
I love the almond biscuit, and I am always envious of the perfect shell and feet, and the gooey middle that merges delightfully with the vanilla buttercream.
They're a simple pleasure, and while eating I try to forget the fact that they are made in a large factory and shipped out.. there is nothing on the website that refers to how and where the food is made, which seems to be a common factor with these chains.
It does get to me that the staff are dressed like chefs, I don't think it is necessary, and it also tricks people into believing the quality of the food is higher than it actually is.
The presentation annoys me too. Some of the cakes they put out to sell are sub-standard and look messy.
For now it is a necessary evil, I'm just waiting for someone to open a patisserie, or even a macaron shop next door to my work. There are shops for sale and I can guarantee good business.
If you're interested in furthering your own love of macarons, I highly recommend the blog Mactweets, it's complete macaron porn. It explains macaron terms like feet and shell and is packed with fantastic ideas and gorgeous photos.
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