I don't trade shares. In fact I did very badly in Financial Mathematics back in uni when my classmates were already dabbling in the stock market, which was why they took up that module. That said, I think I have some very desirable qualities to be a good trader: intuition, discipline, patience, and decisiveness.
Some of you would have seen photos of the cherry tree at JL's parents' house. When it is in full harvesting season, paying for cherries becomes a joke. I would anytime prefer pulling out a long chair under the tree and just keep popping those cherries like crazy. As if to satisfy a year's worth of craving.
So the first time I came across a one-kilo tray of cherries going for RM 120, I had to ask the husband to witness the price-tag. And the first thing I will do when we go back to France again is to hug that tree in the garden. Yet at the same time, I think about cherry clafoutis constantly here in Kuala Lumpur. No amount of blueberry, mango or even pineapple clafoutis could sooth that yearning.
Some of you would have seen photos of the cherry tree at JL's parents' house. When it is in full harvesting season, paying for cherries becomes a joke. I would anytime prefer pulling out a long chair under the tree and just keep popping those cherries like crazy. As if to satisfy a year's worth of craving.
So the first time I came across a one-kilo tray of cherries going for RM 120, I had to ask the husband to witness the price-tag. And the first thing I will do when we go back to France again is to hug that tree in the garden. Yet at the same time, I think about cherry clafoutis constantly here in Kuala Lumpur. No amount of blueberry, mango or even pineapple clafoutis could sooth that yearning.
Until this week. All sirens and alarms in my head went blaring away. I saw neon signs, large halogen bulbs forming the word "BUY!!" lighting up. The cherries, ladies and gentlemen, are finally selling at RM 19.90. Don't mean to exaggerate - 20 bucks for half a kilo when it would have been 60. That was the number I had in my head. I knew the day would come. And it was quite a wait, a few months. But come it did. Finally. BUY.
The recipe is pretty much the same as the blueberry clafoutis I've shared some time ago. Except that you can put the cherries (500 grams) right in the greased baking dish, then pour the batter over. I chose not to pit them as otherwise it would take out the real pleasure of making and eating it.
And you may need five minutes more in the oven for the golden brown look. Don't worry if the batter rises way above the dish because it will sink back in to "normal" as it rests. Then when it is just slightly warm, all you need is a dusting of icing sugar over. I think I was somewhat too happy with mine and overdid the sugar.
Speaking of sugar. I must tell you about my favourite French expression so far: sucrer les fraises which literally means to "sugar" (as a verb) the strawberries. It is a very common French thing - to sprinkle a spoonful of sugar on strawberries for dessert.
How would you do it? By holding the spoon between your thumb and index finger, then shaking your hand very lightly to sprinkle it, right?
How would you do it? By holding the spoon between your thumb and index finger, then shaking your hand very lightly to sprinkle it, right?
When you say that someone sucre les fraises, what you're really saying is he is so old, that's as much as he could do (well). Makes you laugh imagining it, no?
