THe fish man,
wisked,,,whisked me away yesterday,
"I have nothing to do,,, lets make a cake,,"
grabs my cookbook,, flipps hurredly through,
stops and points at a picture,
"let's make this one, let's go!"

ok, fish man. sure, ya.
sunday is dead and there is only a group of 15.

fish man is fast,
weighs it all, throws it together wrong,
leaves a mess, gets a fish order,

i reweigh, clean up, fish man comes back,
i show him how, and it works.

somewhere between cooks fast throws,
and my pastry slows,,,
inbetween there should be some sort of
cuisson.. that makes cakes well shaped.

we used maple syrop instead of honey,
because we're in quebec and we can,
to make an italian meringue,

how to:
whisk egg whites to almost soft peaks,
cook syrop (or sugar) to 180 degrees,
whisk eggwhites more and while still running,
poor sweets in a thin strand down the side of the bowl,
and then keep whisking until mixture is cool.
mmmmm sweeet and smoooth.
fold in whiped cream and caramelized fruit.
and put in molds.
chill and set in the fridge over night.
wo.

thanks mr. fish man.
what will we make next sunday?