“Life is uncertain. Eat dessert first.” – E.U.
Tonight we decided to try Oishii’s 3rd restaurant that recently opened in Boston. It’s only been about a month and already raving reviews can be found on City Search. This 80-seating Oishii 3 surely beats the tiny space at Oishii in Brookline. We ended up having 5 maki plates: Spicy Tuna, Oishii Sashimi, Crispy Salmon, Benyate, and Spicy Scallop. To end the night, we had to try the green tea tiramisu and it was perfect.
Yummy…muffins. Overall this first try was satisfactory. I didn’t get the muffin top that I wanted but using fresh blueberries was definitely a right decision. Taking the amount for half a dozen muffin, I scaled it into twelve mini muffins. Next time I make muffins again, I would like to make a giant one. I suppose it will be sort of like a muffin cake. 
How could anyone resist a mousse cake? Well, I couldn’t. Though skeptical at first, I decided to try the white chocolate mousse recipe from my “bible”. It sure turned out to be a feat. With additional steps such as whipping the heavy cream to medium peaks and melting gelatin and white chocolate, this cake took me the longest to make. It was worth it. When I surprised my husband with the finished product, we both just smiled. The flute wafers were last minute add-ons. The idea came from Häagen-Dazs ribbon cake I once had.
Success and failure are obvious here. I tried making a simple vanilla sponge cake. The first time (left) it came out too flat. I didn’t fold the flour quickly enough to allow the batter still remain in foam state before baking. The second time (right) is sweet success and it came out perfectly. Now I’m satisfied. I guess baking is about precision. Timing is of coursing very important as well.
