Framing begins

Posted on by Ian C.

Finally, after some three weeks delay due to inspection failures, there’s some more progress at our new home.
We were told of an issue with the height inspection, presumably related to possible flood – but strange since our home is if anything a couple feet higher than the ones either side, that apparently had no issue! It’s also clear that part of the rear support wall had to be re-constructed (some sort of issue between the design drawings and the actual construction, apparently).

But now, Lennar are “full blast”, allocating two framing crews, so they can try and catch up our home to the rest of the row!

SONY DSC
SONY DSC
SONY DSC
SONY DSC

 

The Discovery of Chocolate

Posted on by Ian C.

This afternoon, we headed back to Epcot to enjoy The Discovery of Chocolate as part of the International Food & Wine festival, not quite knowing what to expect – and being utterly wowed by what was presented!
Local chef David Ramirez, and a Disney presenter, provided about 100 attendees with incredible chocolate-related food samples, along with a complementing (and complimentary) wine, Rosa Regale.
We sat down with a glass already poured, and four little sample containers; the containers offered tastes of a “part processed” chocolate from Ecuador, in 50% to 80% chocolate mass concentrations, making for a fascinating comparison of chocolate, bitter, and other flavors while moving between percentages (and due to the samples coming from different companies, it was not a simple progression in flavors, either!)

Next we were presented with a sample entree, while David discussed the creation and experimentation needed to bring the final result to us; on offer was a pork with chocolate highlights, and an unbelievable hazelnut macaroon again including chocolate but with a filling of feta cheese, cucumber, hints of chili and cinnamon, just a stunning taste!

We then watched the creation of the macaroon through the blending of egg white and boiled water/sugar to an “italian meringue” style, then adding almond flour and I lost track of how many other ingredients, blended and eventually to be baked (we’d been offered a presentation of either the pork of the macaroon, but everyone in the room wanted to know more – and probably taste more – of the macaroon!)

While watching that presentation, we were delivered another incredible taste in the form of a strong chocolate dessert, each bite to be savored!

Finally, we headed home with a sample of the same four “percentage” chocolates, but now fully prepared and blended in what will no doubt be another perfect experience – saved for now …