Let’s see how to Caramelize Sugar for making desserts like Caramel Custard. We are starting the first week of the 25th Edition of Blogging Marathon. I feel elated that we have reached a milestone in blogging. What started as a way to keep this blog live, it’s become an obsession, in the end, to continue blogging and sharing recipes.
When I think of BM, what strikes more is the way so many bloggers have embraced this and have been doing this for so many editions. This is not possible without any of their support. There was a time when it was 7 nonstop blogging for two weeks with different themes. I literally used to keep thinking and pondering on the different themes that can make this BM interesting. I hope I have met the satisfaction.
After a while, we felt seven nonstop days were becoming too much and we settled for a three day, four week pattern and this really suited everybody. This called for even more interesting themes and so I ended up thinking all possible combinations and rules.
All said and done, BM is simply run with the passion that each of us has. And towards that, I have always given in for exceptions. So if you are interested in updating, being part of this wonderful group, you can join us.
We have a surprising thing planned and would be revealing it the end of this month. I hope my friends would enjoy as much as I am looking forward to it.
Coming to the theme this week, I always love basics. Given that we resort to the basics that so help us to make the actual dish, I always look for different ways we make the basics. This is yet another how to make series. Starting today would be caramelizing the sugar. I was specific to say we will be doing liquid basics, I clarify that the basics can be anything that’s more like in a liquid state than a powder.