I can’t believe it, it is 2019! Not a lot and a lot has happened since my last blog post in early 2018. But time has sure flown by fast. Especially when you are a parent and barely have time to yourself.
Recap of 2018:
2019 will be a bigger and exciting year for us.
It took longer than I expected, but we have finally settle in Melbourne. Transitioning the little one to childcare, recovering from a one month long cold, finding our routine and adjusting to the dynamics of big household. It has a been a busy two months!
There is so much to look forward to this year. We have bub #2 on the way (Dec 2018), a house to build and lots of places to visit.
This year, I’ve set a goal – to get back into to the blogosphere.
I’ve attempted blogging for many many years and was not able to be diligent and consistent with my postings. A part of me feels disappoint that I was not able to create and grow a blog that was a reflection of me. This year, I would like to change that. Go me!
I have found a new love for Salted Camembert Cookies by Tokyo Milk Cheese Factory (TMCF). They caught my attention when I was given a sample of their cookies to try, when walking past their pop-up store at Hysan’s Place, Causeway Bay. They are known for their cookies and their cheese cakes.
I bought a box of the Honey & Gorgonzola (83 HKD)and two boxes of the Salted Camembert (78 HKD) cookies. Each box came with 10 pieces of individually wrapped cookies.
I felt that the cookies were delicate to handle, because it was easy to break them when opening the foil packaging. Maybe I’m just rough.
The cookies are deliciously crunchy made from Hokkaido milk. The creamy filling is made of cheese and white chocolate. You can barely tell that white chocolate was used as the filling has a nice punch of cheese and was not overly sweet.
I’m pleased TMCF have a dedicated store in Sheung Wan (openrice link), which means I don’t go on a frenzy at their popup store or make a trip to Tokoyo to stock up 😛
YUMMO!
Frantic Thirties 