And then I panic about how to use it up, because if there is one thing I cannot stand, it's wasting food.
These strawberry preserves were gifted to us by a Korean friend of Dad's.
|I took out 2 minutes too early, but gooey-ness is a good |
|Caution: Boiling hot sugar gives second-degree burns. |
It hurts. Adult supervision, next time, I think.
|The not-so-satiny glaze.|
I stacked them all into a pretty yellow box, but the glaze dripped off and made an almighty mess. A little refrigeration would have shocked them into submission.
The precocious chocolate-monster that I call my cousin grabbed the box off me and had a bite. I waited for a response. Thank you, they're OK, they're good, they're bad. Something.
Wordlessly, she hid the rest of them in a cul-de-sac of the refrigerator. I was slightly upset at the lack of enthusiasm. Until my aunt called next day to complain that nobody found the cake box until that morning, and all of it had been demolished.
That really was, the satiny glaze on the sachertorte. (Happy, Spica?)