Chocolate ganache. Always. - m4w (Seaside)

The New York Times food section has a thing on chocolate ganache today and how it is made and used in France.

Something like this can just set me off because then I want to send you the link, and then I want to talk about it, and then I want to hear what you say about it and have you tell me about your times in France, and then I want to make it for you, share my life with you, but then I remember that I don't even exist to you anymore. You forgot all about me. And I'm still here. Doing this. Still. Always.

I means nothing to you, but I still love you. I miss you every day. Every minute. All of the time. I wish that had meant more to you. I feel stupid for even saying it.
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