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Winter Storm Watch issued December 06 at 10:14PM PST until December 09 at 4:00PM PST by NWS

...WINTER STORM FOR MUCH OF THE REGION POSSIBLE LATE THIS WEEK... .A LONG RUNNING PERIOD OF LIGHT ACCUMULATING SNOW WILL ADD UP TO POSSIBLE HEAVY SNOW ACCUMULATIONS OVER A 24 TO 36 HOUR PERIOD BEGINNING THURSDAY AFTERNOON IN THE CASCADES AND BEGINNING THURSDAY EVENING OVER THE REST OF THE REGION. WHILE TAPERING OFF OVER MOST AREAS BY LATE FRIDAY...SNOW SHOWERS WILL CONTINUE TO

Overnight

Lo20° Partly Cloudy

Wednesday

Hi25° Mostly Sunny

Wednesday Night

Lo15° Mostly Cloudy then Chance Snow

Thursday

Hi24° Heavy Snow

Thursday Night

Lo22° Heavy Snow

Friday

Hi32° Chance Snow

Friday Night

Lo26° Chance Snow

Saturday

Hi34° Slight Chance Snow Showers

Saturday Night

Lo24° Slight Chance Snow Showers

Sunday

Hi34° Chance Snow

Crème Brûlée is easier than it looks

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During my Mexican-food-obsessed youth, my favorite dessert was flan, the Latin American version of crème caramel: smooth, eggy custard enveloped in browned sugar syrup. That was until I tried crème brûlée, which is nearly identical to crème caramel, with one crucial difference: Instead of being melted into syrup, the sugar is sprinkled on top of the custard and burnt to a crisp. (The name literally means “burned cream,” which elides some nuance but gets the point across.) Both desserts combine a bland but very rich custard with some cloying variation on pure sugar. Custard and sugar, by themselves, are boring; together, they make a well-balanced dessert. (In terms of flavor, not nutrition, obviously.) But unlike crème caramel, crème brûlée provides an irresistible textural contrast between silky custard and crunchy sugar.

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