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November 10, 2006



North American sweets are really rich and sugary. I have tried Japanese sweets, and I like them because they don't have too much sugar. "Light and elegant" is a good description.


I bake for the fun of it,sometime I get scared to the amount of suger that is called for in the American recipe.And I've been surprised at loudly-colored whipping cream cake in Vancouver.


Takako, for some reason in English while a colour can be "loud" that really only applies to clothing, and maybe decorations. I'd always say "loud colours" not "loudly coloured." For normal usage, I'd say "brightly coloured."

And I don't know why.

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