Ode to a cookie

Si simple, et quand même si séduisant, this little biscuit.
He comes from a pâtisserie on Mont St. Michel in Normandy, France.
He is made of good French flour, Normandy butter (best butter in the world, some say), sugar, and lemon. Maybe a little salt.

Yes, he is enclosed in what seems like excessive packaging, but only imagine his journey across the ocean, and this does not seem so excessive. It keeps his crumb supple.
And what a crumb:

He is like a miniature tart, no? A tart with soft lemony filling, gently caramelized on top. At two inches across, he is a very mini tart. So he does not induce much guilt after eating.

He has companions, also: similarly tart-shaped, but filled instead with chocolate. Is it just chocolate, or is there also a flavor of noix de coco? I prefer the lemon, though.

The delivery man is very sweet, too. He deserves his own separate ode, however.

what I spend my time doing

Recent studio project, an AIDS Memorial for the Ithaca College campus, which had quite a few professors and some students die of the disease in the 80s.
The plan:













The model:
















The illuminated model:














Yes, my model lit up. It took forever to make. You think this is cool, one of my classmates had a model with a fountain/stream... with real running water. And then he added dry ice to show how it would look in wintertime (the water would be geothermally heated so that it would run year long, and thus create steam/mist in winter). I wish I had a picture of his model to share!
More to come soon.