Cloudy
Steal a shot here? Might as well, but not.
Red Berry Cheesecake (SGD 6.80)
Today's a try at the light Grilled Sea Bass & Shrimps, grills and greens salad meals (no carbohydrates depress-ing, desirable Atkins) in Cedele's all-day dining menu. Plus the wholesome soups, primed from scratch the roasted vegetables. Large (set) and the breads mixed grain, dark rye, golden pumpkin, wholemeal walnut. Just bad if you can't take it, dry haha(?).
P.S. Surveying the vicinity, I am rather piqued by the ways how this season is being sketched. Red velvet, cranberry {and the turkey loavesloves}, the chocolate. Rare as the pink beet cake or apricot orange cake, if they are not in season, is this mousse cream cheese layer-cheesecake featuring the cranberries. Those on the borough grower's trail, no longer processed and pressed for conveniences but fresh and dewy, no wonder these table grape doubles appear so distant to me. Not red velvet (peekaboo skirting for everything suddenly from food cakes, cupcakes, to pancakes oops), but the red velvet berry cheesecake, is it red velvet or berry teasing the cheese velvety smooth? The jingle for Cedele this 2012 is Total Bliss This Christmas with Cedele. On the cheesecake, the deluxe red portion, soft cheese of the cheesecake is a mousse type, smooth, classic, tangy and concord-spun, weighted with white chocolate thins, and the cake base is moist, loose, twin veined in cocoa and vanilla, red velvet, yes. Cedele's commitment making them rich and tender. A red berry mousse finishes the cream cheese frosting, but red velvet is used as the cake crumble sticking the cheesecake. Red velvets are naturally reddened into a stunner by beetroot juice here at Cedele. How about Chocolate Mint Frost, the green.
