i made this for the family dinner on christmas and here's whats left of it. totally didn't get a chance to take any photos until after, and only posted it up 3 days after christmas as i'm still up to my neck with macaron orders. but i decided to share this afterall coz its really good and could be made into any shape and not just a log. the family really liked it and were all praises! took a while to do so many components but it was all worth it.

i wanted to make mitarashi dango again after my first attempt was less than satisfactory. i remember the first recipe i tried, the joshinko to shiratamako was 2:1 and it was really tough and chewy. a few of my readers who made it said the same thing. this time round, i came across another recipe that looks relatively different from the traditional one. there's no skewering, no grilling so its basically just dango served in a bowl with sauce poured on top. the proportion of joshinko to shiratamako was 1:2 so i thought, why not? i bet this recipe would be better and it was!

crêpe suzette is a traditional french dessert consisting of a crêpe with an orange sauce, topped with orange liqueur then serve flambéed. though a dessert, i made these for breakfast this morning (without the flambé of course) and it was really good.

its always nice to revisit old recipes. i remember this being the best out of so many panna cottas i've attempted and is also my hubby's favorite but ironically i always make the mango version far more frequently and only made this once. and despite the fact that december is not the strawberry season, i managed to snag a really sweet and aromatic punnet. rare consider that the berries we get are usually pretty sucky.