又是忙碌的周末，我一邊跟阿包玩捉迷藏，另一邊廂，廚神在廚房忙著烘曲奇餅。
這次烘的是杏醬核桃蛋白糖霜餅條(Apricot walnut meringue)，每盤烘出來大槪是三十條餅條。因為這次是要送人的，所以一做就做了兩盤，總共六十條。
廚神跟的食譜是家傳的，一張小卡片，上面用打字機打了幾行簡潔的文字。如果沒有烘餅經驗，像我，就算偷得秘笈在手，也恐怕無從下手。
杏醬我們已有了，廚神和阿包最喜歡用果醬來塗麵包。我們通常會買經濟三瓶裝，逐一開封後，就放在冰箱裡。
核桃上次買了一大包，都存放在冰格裡。拿出來，要一一壓碎。開始時，廚神用的是閘刀式的壓碎器。一個小玻璃瓶，蓋子裝了一把兩吋長鋒利的十字刀，一按瓶蓋，閘刀會伸縮，幾下工夫，就把核桃切碎了。
可是，切得太碎了。廚神覺得會影響口感。於是，改用另一款古老磨碎器。驟眼看，這個有點像音樂盒。旁邊有一個攪動的把手，將核桃放進瓶子上的入口，一邊攪動把手，核桃就被磨碎，跌進瓶子中。
因為瓶子這麼小，每次只能磨一點點。瓶子裝滿了，再磨。這個工作很簡單，阿包可以應付。
最後，材料準備好了。廚神就在忙擀麵粉，我們就去了睡午覺。
一覺醒來，一室都是核桃香味。原來已烘好，並整齊地入了盒。
我問：可否吃一條？
答案是可以。
就是那麼一條。其餘的都送到阿包的學校去，讓老師們品嚐。
唉~ 我咁唔胃食都垂涎三尺
嗯…可能因為我冇食早餐 :p
哦？家傳？咁廚神父母都係整野食好叻ga？
其實廚神正職真係做廚師開鋪頭ga？
嘩嘩…好好味~好好味~好好味~好好味~好好味~
你家的煮食 “架餐” 真係多不勝數，可以出本書專門介紹！
為何不多做一些給自己吃？一條實在太少了。
ps. 我們只能望梅止渴吧
They look really special I guess he really earned his Chinese moniker you gave him. Look at the grinding mill, it’s just very European stubbornly mechanically sophisticated piece of engineering, hey modular design too. They invented the Guillotine, don’t they? Lucky teachers.
奕：
我不可不吃早餐，很難集中精神工作的。
Clara：
廚神媽媽是烘糕點高手。廚神當然不是做廚啦，這是其中一種興趣而已。
lifeflavours：
味道不錯，可惜只得一條。
sherry：
好主意。待我想想。哈﹗
dreaminghk：
做了雨盤了，還嫌少？
lcl,
I think it looks more like a music box. Oh, he read your comments last nigiht and be cracked up by you. haha…now I can show him what I write in my blog.
I am just feeling very sorry for myself right now. I am married to a wonderful man but he can’t cook. He can barely fry an egg properly. I envy you, really! You are one lucky woman.
Hi Anita,
Nobody is perfect. Try to appreciate what you have and what he can give it to you.
wow! this has to be the single most unique meringue i have ever seen. they look really scrumptious. the teachers must be very pleased to receive such personal gifts.
Hongkie At Large,
I’ll find out what they think tomorrow.
looks very tasty~~~
i’ve caught the baking bug lately too…will post some result later on keke
joop,
Oh, we’re looking forward to seeing your works!!
但是你只吃了一條，其餘都送了給別人呢！
dreaminghk：
人家狂讚，不要緊啦。