On Sun 06 Jul 2008 06:59:30a, Julia Altshuler told us...

> Yesterday's research involved driving out of our way to the inconvenient
> bakery to buy plain and almond croissants that we weren't even hungry
> for. We disected them and decided that our almond filling is better.
> It's less gooey and more flavorful. Their layered flakiness is still
> better. Next time we try less butter. Actually, we're thinking of
> taking a break from croissants and making a detour into almond cookies.
> I'll keep y'all informed.
>
>
> --Lia
>
>

Chinese Almond Cookies? The best ones use lard.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
You always find things in the first
place you look, but not the first time
you look there.
-------------------------------------------