Buisty

Hi Everyone!

I'm Heather. I am from Ottawa, Ontario, which is Canada's national capital. It's a nice city. I think it has some really pretty sites. I work as an administrator and have an interest in health promotion.

I have a pug, King, and even though I was never much of a dog person, I love him to bits!

I have many different types of musical tastes such as, Alice Cooper, Modest Mouse, The Beatles, Blue Rodeo, David Bowie, The White Stripes, Queen, Queens of the Stone Age, Patti Smith and The Decemberists.

If you're not sure what to write, I'd love to know the answer of one of the following questions:
-Who was the first person you ever loved?
-What has been your best experience in the last year?
-If you were recuperating in a hospital, excluding family, who would you want in the bed next to you?
-What is your favorite childhood memory?
-What turns you on creatively?
-What noise do you love?
-What profession do you have and what would you like to try?

As for the postcard, I like bizarre things and interesting photography but feel free to send something that reflects your personality (or anything you want, really). The only thing I do prefer, if possible, that the postcard be 4"x6" or smaller. (I like to put my postcards in a photo album.) Thanks!

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As promised, for Anja (but anyone, feel free to also enjoy!):

Pear and Chocolate Tart (by Pan Chancho)

One 9-inch partially baked tart shell

4 tsp unsweetened cocoa
2 oz bittersweet chocolate chopped
2 large ripe pears, peeled, cored, sliced
2 large eggs
4 ½ Tbsp white sugar
½ cup 35% cream
1 ½ tsp Poire Williams liqueur
¾ tsp vanilla extract
Pinch of salt

Preheat oven to 375 degrees F.

In a small bowl, toss cocoa with chocolate. Reserve 1 Tbsp of this mixture and spread the rest evenly on bottom of tart shell. Arrange pear slices.

In a small bowl whisk together eggs, sugar, cream, Poire Williams, vanilla and salt. Spoon over pears and sprinkle with reserved chocolate mixture.

Bake for 25 to 30 minutes until custard is set but still has a little movement in the centre. Allow to cool then refrigerate until chilled before serving.