With a new year dawning, let’s all be brave enough to pledge to trust our gut instincts more.
I know so many friends who agonize over situations — analyzing, re-analyzing, and plain over-analyzing — before taking action, even if they know in their heart immediately what they should do.
I’ve been there many a time, myself.
Case in point: this “Matcha Cream Pie” recipe, which appeared in the Wall Street Journal in September.
It’s a recreation of the signature dessert at Stonemill Matcha in San Francisco by Pastry Chef Mikiko Yui.
It’s a dazzler, covered in a cloud of orange zest-scented whipped cream. It’s only when you cut into it that it truly reveals itself with its dramatic deep green filling made with matcha.Read more