UPDATE UPDATE After further baking investigation, we have found that unless you can get it ground really fine (which we haven't yet been able to) cacao doesn't really work for something as refined as truffles or pots de creme, where perfection is the key. Too grainy a texture. Definitely not something the French would approve of.
bees too ahh this is good information, we have a bee hive here and want to start building more.. we have a system 'barefoot bee keeper' maybe this is a wing up on what you can be doing here!! thanks for keeping us in the buzz
Chart Nice chart, even if the data is questionable! So what else is going on? What are you doing workwise? And what's the Island like? Weather? More charts pls!!
Ah we love you guys - looking forward to many more updates over the coming months.
Is there any way of getting onto a VIP Readers section or anything like that? You know, with access to bonus content, pictures, exclusive interviews with the stars etc?
Is there any way of arranging for an author to come and stay at our house?
Well we are off on our travels...off to work, to push open doors and see what happens, off to try and be useful (?!)
This will be where we share our news and our experiences and ask you to pray, laugh and cry with us. Join us on our mental adventures to Nicaragua and Mozambique with the US of A thrown in for fun!... full info
listersabroad
Jen and Mike Lister
UPDATE
UPDATE After further baking investigation, we have found that unless you can get it ground really fine (which we haven't yet been able to) cacao doesn't really work for something as refined as truffles or pots de creme, where perfection is the key. Too grainy a texture. Definitely not something the French would approve of.