Westen food&Western-style pastry

Today is my dear friend Bo Sichuan and Guangdong dishes 's birthday. The article I had written yesterday in preparation for today's date is being re-issued. But Sina matter how feeble, was handsome guy from a U.S. website to see Taiwan as a result of the earthquake, submarine cable failure, so that domestic users unable to access foreign Web sites, overseas users unable to access internal Web site. At that time, I am very frustrated asked Guy: "That's how to do? "male, said:" No way, unless you personally go to repair undersea cables. "I have to be revised ah me? !
I thought the article was buried can only be hidden when the handsome guy played his wisdom once again to save the article to save my special birthday cake for the dishes to do. Handsome guy Sato and South Korea, Taiwan earthquake far away from the pretty, because that would not be affected, and South Korea from the mainland are quite close, so he found an online proxy server located in South Korea. Although I was a computer idiot, do not understand the logic inside. But the fact is that this approach has been effective. When I again returned to the blog the moment, holding our household more than the pro-handsome guy mad excitement ... ... handsome guy who does not forget his words of wisdom, said: "This is a question of intelligence."

Nonsense over, cut into the topic. Bo opened soon after noticed a man named Sichuan and Guangdong dishes Bo friend, because she helped in my Bo in Bo that I have answered several other friends asked about Western raw materials, where procurement issues, gradually started to pay attention to her blog. Do pay attention to her food, beautiful. We can see is a well-cooking, life is very delicate flavor woman. I was a child learned the painting for 10 years, and now professional learning Western, so pay special attention to color and mix of dishes people put disk, often when she saw the finished product images, fine enough to allow me praise, always felt she should have a very profound art skill. Sure enough, through further contact with the comrades know that she graduated from the Academy of Art, no wonder ah no wonder, not the same as that is not the same. Later, in conjunction with the handsome guy started pulling her blog, let him learn other people's picture shooting techniques. A message to her for advice through the use of Photoshop
Skills. If the shell is too professional photography Beijing sauce small pork is our enlightenment, then dishes is our advanced tutorial instructor. Under the guidance of their enthusiasm, coupled with super-perceptive Comrade handsome guy, I am Bo's image has also been great changes. In particular, have learned to actual situation for the handling of scene can be seen in my recent pictures can be seen in .

In fact, not only to cook dishes done well, picture looks good, but the article written Yehao. The most like to see her who humorous ridicule the rich taste of the beauty of the text, each time simmer with laughter. In particular, she Na Pian " strong woman no one hurt ", http://blog.sina.com.cn/u/4ab35d0b0100063f that does not obviously do in that I do?

Between her, through you, message me and I began to close to each other up, courtesy handshake from the to hug , then pro-1 , called the baby from the children to Dear and then to dear baby child ... ... nauseating do? Do not nauseating, even the toilet attendants are all called her Aunt precious children do. http://blog.sina.com.cn/u/4ab35d0b010005ye

Today is the birthday dishes XX days. Zuosheng Ri cake for her, but a difficult one. Because she is essentially an amateur with professional baking enthusiasts . After much deliberation, to be a most prevalent in Australia and New Zealand, the most distinctive classic dessert PAVLOVA
Bar. The traditional dim sum, all the parties in New Zealand and Australia, where almost all Midao its presence.

Anna Pavlova
Is a 30 years the most prominent Russian ballet dancer, has been performed in Australia and New Zealand, deeply loved the people. Said

"Pavlova" (PAVLOVA) is one of Australia's pioneering chefs. He is fond of this beautiful dancers, created out of a delicious dessert, and to her name PAVLOVA name. The bottom of this dessert to proteins and other materials after the deployment of baking, the top decorated with colorful cream and seasonal fresh fruit, bright and beautiful woman who looks just like the beauty on the same. The taste is also very special cake, crisp outside bottom of the proteins within the slip Pizai shell, a kind of Yingying first touch his hand feeling, in fact, that is based loosely crunchy entrance, the inner layer is a soft sponge texture, like soft and sweet cotton candy. Further with the surface of fresh fruits and cold sweet butter blended with jelly, sweet taste of happiness filled with your tongue.

Pavlova just-baked taste is not the best. In New Zealand, Pavlova is usually not heat the food, but let cool before eating, and the New Zealanders most loved to eat ice cream together to meet the needs.

Perhaps, and dishes minds think alike, found out that she has also done a month before the food must be cold with the best tasting cheese cake http://blog.sina.com.cn/u/4ab35d0b0100069r also triggered some experience of life can not do anything out of the water everywhere but not seen Wushan cloud one's feelings.

The beautiful face rich connotation, strong appearance of a soft heart. Water, Zhirou, but it can swallow everything is satisfied, glass, Lawrence, but the touch broken. This brought to a hard brittle shell, which have soft, resilient core protein fruit cake, birthday dedicated to Sichuan and Guangdong dishes and all the same, as she has just within the outer soft sisters " / STRONG>.