Snowflake nougat is a dessert—a trendy internet snack, apparently. Lots of people have been into it lately. So I looked it up and the process isn’t that much trouble, and decided to make some myself. But I couldn’t be bothered to hunt down the ingredients. What to do? Just use bootleg substitutes. Snowflake nougat needs marshmallows, digestive biscuits, milk powder, butter, and cranberries. Roughly: butter into the pan first, then add marshmallows and stir, then dump in everything else and stir, take it out and press it flat, freeze it, then cut into pieces. Pretty simple, right? But I told you I didn’t have the ingredients. So what did I do?

A few nights ago, out of nowhere, I got a message on Line from the female teacher: “Help… I… I’m starving to death…”

Hey kids, I’m back making cookies again. This time it’s bacon and scallion cookies:

I’ve been making cookies for a while, matcha ones too, but this time I tried something different — with a swirl pattern.

Made two dishes recently. Neither really worked out — one was sauerkraut fish, the other candied banana fritters.

First time making this thing, and it turned out a bit better than I expected.

I’ve always made sweet cookies, so this time I figured I’d try a savory one. Finished product first:

My workplace recently started cracking down on attendance, so I can’t show up a few minutes late whenever I feel like it anymore. That means I don’t dare go home at lunch either — I have to eat at work. I used to eat in the cafeteria, but my meal card doesn’t cover enough, and the cafeteria is both expensive and not very good, so I switched to takeout. At first I ordered from 鸡尿外卖; then I realized the discounts only applied to the first few orders, and after that it just kept getting pricier. A few orders in, I noticed it wasn’t just expensive — the taste was mediocre too. Then I was playing an eroge and saw a scene where the heroine makes bento for the protagonist, and it hit me: “Shit, why don’t I just make my own bento and eat that?”

I meant to make cookies. What I ended up with was fake cookies. Why fake? Because they don’t look like cookies at all…

I’ve made mousse cakes quite a few times, and honestly most of them weren’t really up to my own standards. People eating them said they were fine, but there were a few things I knew needed work. Texture — sometimes too firm, sometimes too soft. The setting part is a pain to control. Flavor — if you use milk it tends to be too firm, because milk has way too much water. Time — making a mousse cake is time-consuming, and if you can’t manage your ingredients well, you won’t be efficient. So after summing things up, I’ve got some experience now, and I can make cakes I’m fairly happy with.