Member Benefits

I went to the Cal Cooking Club's first meeting of the semester because, as you all may know, I have an interest in food and cooking.  They invited the owners of Masse's Pastries to give a live demo, and they really dazzled with a relatively simple black currant mousse cake.

The mousse was just so thoroughly good.  It was really creamy because it was made with meringue, and it had gelatin in it, so the texture was almost spongy.  The glaze on top really set off the flavor since it tasted like almost straight currant.  Also, the cake was really moist.  If the cake hadn't been good, the whole thing would've just been average, but everything was as high quality as possible.  In addition, the macaron provided some nice texture, and unlike most I've ever had before, this one didn't overdo it with the almond extract.  The prospect of more events--and food--like this got me to join the club without a second thought.

As an unfortunate side note, I ate out for lunch today.  Since I was super busy covering essentially two big, opposing student demonstrations, I needed something quick to eat, so I got Subway.  It reminded me of the old days when I was editor in chief and would have fast food twice a day some days since it was just so hectic.  Journalists can so easily fall into this pitfall of unhealthiness (although, again, I had a sandwich, not something fried), and I need to be careful to have something homemade on hand when I'm going to be out in the field.