All sorts of things grow when the weather is going crazy. In Paris this week, the temperature fluctuated between 14C and rainy and 35C and excruciatingly humid. I got home from a day of walking around the rive gauche (Left Bank = mix of university, studenty, somewhat wealthy, public service, cultural and dawdling tourist population). Look what had grown in my bag from the curious cultures floating through the air...

Many of my readers know of my macaronic obsessions. As the latest batch, made for the foodblogger get-together in March, was well received I thought I'd publish some pretty photos of them and tell you more about the flavours, add a tip or two, and alert you to a macaronic book review.

I am lining myself up to compete with Pierre Hermé himself. And I've done something completely new. These beauties are the first completely desiccated macarons ever presented for public delectation. Read more about this limited edition from Maison Duncan. Gasp in awe! (And there's a pretty surprise at the end too.)

It seemed time for a little Christmas spirit, though most of it seems to be passing me by at the moment. On the occasion of a little lunch at my place for friends, I wanted to serve some new flavours of macarons to my faithful tasters. Some very new creations and ingredients this time round, involving Christmas flavours and a very Australian memory.

I've spent much of the last week limply scrolling the trackball of my nifty mouse, trying to conquer the number of posts in my feed reader. As I reached a milestone in scrolling, a timely gift made life just a little rosier.

There's a pâtissier in Sydney who has been attracting some attention for his Pierre-Hermé-esque creations. There's a chocolate-brand concept store which (I believe) introduced Sydney to macarons. There are serious pretzels to be had in a chain bakery. And there's delicious Thai food. I bring you new tales of (failed) macarons and cakes from the Emerald City, plus other tidbits.

At last I can present the second of two macaron review articles. It's time we visited the home of the macaron de Paris, alas frequently called 'French macaroons'. The macarons de Paris de Paris are plentiful and pricey, and not always superdooper (but mostly miles better than those currently found in Melbourne). See the pics, imagine the flavours, be jealous!

Phew! I've just finished making my Solstice 2008 cake, and not a moment too soon. Sunset is in nine minutes and Another Outspoken Female has demanded that all entries in her baking meme be in by sunset! Of course, it helps if I check my calendar better... I've just realised I'm a day early for the deadline. Don't you just hate it when you bust a gut prematurely?!