Can she make a cherry pie, Billy Boy, Billy Boy?…
How do you spend Valentine’s Day 5284 miles away from your sweetheart? I don’t know, but despite the distance this has been the best V-day ever! Let’s just say red roses, a package, and lots of internet communication was involved. He’s the sweetest ever! I love you, M.
For all the aunts and uncles out there… enjoy the cuteness.
La Maison en Petits Cubes - If you have time, watch this little gem. Such a story it tells…
How to be an expert crêpe flipper like me
My nephew supervising the proceedings.
Making crepes is so easy. Here is a recipe I like to use:
DESSERT CREPES
4 eggs
1/4 t. salt - beat eggs and salt until well blended
2 c. flour
2 1/4 c. milk - add some flour, beat. add some milk, beat, alternate until all is incorporated. For a thinner crepe, add more milk.
2 T. sugar - add and beat
1/4 c. oil or melted butter - add and beat
-You will have a batter thinner than pancake batter - about the thickness of buttermilk.
-Heat a non-stick pan (or any frying pan) over med-med/high heat and lubricate with a few drops of oil/butter. I used 1/4 c. of batter for an 8 in. pan.
-Pour batter into pan and tilt pan to spread evenly (don’t worry, it takes practice). Let cook until set and edges curl or slightly brown (about 30 sec. to 1.5 min.) and flip to other side. Cook for about 30 sec. or until slightly browned.
-Spread with nutella, fruit, jam, sugar, whipped cream or whatever you like! A fast and great dessert. Batter can be stored for several days in refrigerator in air-tight container. Crepes can be cooked then stored in the freezer for weeks.
Enjoy!
(video tutorial coming soon)
Keep an eye out for these guys - there are the makings of greatness in them. See more @ www.abandofrogues.com
Coming soon to a theater near you.
(Source: matthewmorganmusic)
I was graciously invited to a dumpling fest. (Thank you, Karen!)
Those of Asian descent took me under their wing and patiently taught me the skill. Some were more creative than others. The monster dumpling was Loren’s creation (bravely consumed by Luke).
I was surprised to learn that you boil dumplings, not fry them. Mmm, healthy.
Ready and waiting for consumption.
After the first mad dive, we slowed down to enjoy the meal.
First, you grab a delicious dumpling dexterously with chopsticks. Then dip the dumpling in the ginger dipping sauce.
Then, last but not least, you EAT IT! I unashamedly ate more dumplings then was good for me (I will not reveal the number, but I kid you not, I was neck-and-neck with Loren).
This was (hopefully) the first of many dumplings fests to come! It was quite a feast!
I’m sorry to disillusion you, but milk does NOT come from the grocery store. Here is the truth of the matter:
The soufflé has long intrigued me - like a mysterious legend or myth. I have heard about it and seen lots of photographs of it - I’ve even seen it in the movies, but I have never actually seen one or eaten one in real life. So, like those seeking Bigfoot, I have sought sighting reports and recipes in the hope that one day, I too could see the soufflé in person. Here is a full documentation of my experience with the soufflé. All photographs are unedited. This report is entirely true.
THE CHOCOLATE SOUFFLE
The first step is to butter and sugar the ramekin(s):
Next, melt 2 oz. of bittersweet chocolate (my make-shift double boiler):
Separate three eggs (four, if small). Gradually beat most of 1/3 cup of sugar into yolks:
Continue beating until light yellow and falling in a continuous stream from beaters (5 min):
Mix in slightly cooled melted chocolate. Set aside. Beat the egg whites in a separate bowl with clean beaters. Add a pinch of salt and cream of tarter along with the rest of the sugar until stiff peaks form:
Heat oven to 350 degrees. Scoop a 3rd of the egg whites into the chocolate mixture and incorporate well. Gently fold in the rest:
Pour into ramekin(s):
Bake for 15-20 minutes then eat directly. My very first encounter with the soufflé:
There will be a crust on top. The middle will be deliciously gooey. Serve with berries if you have a mind to:
I hope your encounter with the soufflé is as pleasant as mine was.
Recipe courtesy of the New York Times: http://www.nytimes.com/2009/02/11/dining/111mrex.html
Photographs courtesy of me.
Cheesecake has been a thorn in my side for many years now. One after another I produced grainy, dry, exceedingly shrunken and cracked, too runny, tasteless, or just plain nasty cheesecakes.
My first successful cheesecake. Classic flavor with a hint of refreshing lemon zest, floating in a puddle of strawberry sauce. It was everything a cheesecake should be -smooth, creamy, light, and flavorful. A perfect base for topping with sauces, fruit, or candy. One bite of this will send you into utter nirvana.
Great with a pot of tea for an afternoon snackaroo. Whether drizzled on top or puddled beneath, the strawberry sauce adds a bit of zip to the smooth sweet flavor of this delicious cheesecake.
The secrets to a great cheesecake?
A water bath. If you like a smooth texture, be sure your cream cheese is softened to room temperature before beating. Don’t overbeat or your cheesecake will crack!
Recipe curtesy of http://www.davidlebovitz.com/recipes/sc_cheesecake.html
Photos curtesy of me
This is noteworthy because my brother build the website, is an extra in the film, AND is super cool. Enjoy.
The car stalled with no one in sight to help. I read the instructions (all of them) and was therefore scared to death to touch the batteries because they would explode in my face - the solemn warnings say so. I prayed very hard and tried to overcome my fear as I tremblingly followed each step to the letter - and it worked! Thank you God!
There’s nothing like a friendly fungus to cheer up an omelet. Fresh eggs from the neighboring chickens and a few vegetables from the garden make for an omelet that says “delish!”
What would we do without skype?
Off for a swim with his new socks from his Grandmamaia
