I'm enamored of the dessert section in Michael Robert's Parisian Home Cooking. From yesterday's pound cake I constructed Strawberry Trifle. It was quite a construction. It involved layering wine glasses with home-made whipped cream, pound cake dowsed with kirsch and macerated strawberries. Then you let the concoction chill in the refrigerator for several hours so that the kirsch can soak into the pound cake. You can't imagine how pretty the final concoction turned out to be -- and how decadent. (Perhaps "decadent" is the wrong word. "Frivolous" or "luxurious," those might be better terms.) Unfortunately, the whipped cream disagreed with Bob so I had to finish off the trifles by myself.
Later, we went to the gym. We soaked in the Jacuzzi and walked in the swimming pool until we felt satiated with the soothing sensation of moving through water -- or in the case of the Jacuzzi, letting the water move over us.
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