I forgot how much I love to cook. I have forgotten how much I love to entertain all my friends. This morning, for the lazy sleepovers, I rise early (just can't sleep in for the life of me!) Coffee, quiet time chatting it up on the Internet, assessing current events and evaluations, then an awesome beach walk surrounded by crystal blue waters, sky rats (unfortunately) and my beloved peepers, (baby pipers) while the home front snoozes. Then the euphony. Pear Parfait.
Serve in your most beautiful crystal stem glasses (remember, presentation is everything!)
Layer:
Natural Granola
Vanilla yogurt
Caramelized sugar (you have to caramelize it yourself, you can't buy this honey!)
Vanilla yogurt
Natural Granola
Vanilla yogurt
Pealed sliced pear wedge, down the side of the stemwear.
Put the outdoor umbrella up, amongst the now blooming sweet peas and Hawaiian jasmine (no need here for store bought smells!)
HIT THE ALARM CLOCK THAT SOUNDS LIKE A ROOSTER!
Happy Moment to wake up to!!!!
and yes, I still weigh 125#!
Sunday, February 27, 2011
Saturday, February 26, 2011
ode to my boys
Axel, and Vince.... Love you. Miss you. Miles of flavor, you taught me well. Here is tonight's course: Olive cake, seaweed curlicues (with Pnot Noi base champagne) then crème cobbled eggs with mushrooms, and swordfish with parsley shallot salad, and oven roasted cherry tomatoes, mixed with onions carbonara, and sorry about this, but American apple pie. I salute you Paris it is just a lot of work for such a moment in time!
Thursday, February 24, 2011
To top off dinner
Boule de Naige - and candles
8 oz semisweet chocolate
1/2 c. coffee
1 c. butter
1 c. sugar
4 eggs (beaten)
1-cup heavy cream
1 tsp vanilla
Rose pedals (organic)
Oven @ 360 degrees, line a 6 cup metal or oven proof bowl with double foil and set aside. Cut each stick of butter into 8 pieces.
Over lowest heat melt chocolate with coffee, cont. stirring. Stir in better, a piece at a time alternating with sugar. Once melted (all butter pieces in) remove fro heat and beat in eggs. Pour into foil lined bowl. Bake on middle shelf 45-55 min. (350 degrees) Cool at room temp. Cover, refridge for 3 days to 2 weeks (2 weeks is better, just must have plans in place)
Prior to serving on your best crystal, cut in even pieces, cover with whip cream, sprinkle with rose pedals. Put music on, light the candles.
Again, nutritional facts per serving.... who cares?!
This is my night. :-) Good night.
8 oz semisweet chocolate
1/2 c. coffee
1 c. butter
1 c. sugar
4 eggs (beaten)
1-cup heavy cream
1 tsp vanilla
Rose pedals (organic)
Oven @ 360 degrees, line a 6 cup metal or oven proof bowl with double foil and set aside. Cut each stick of butter into 8 pieces.
Over lowest heat melt chocolate with coffee, cont. stirring. Stir in better, a piece at a time alternating with sugar. Once melted (all butter pieces in) remove fro heat and beat in eggs. Pour into foil lined bowl. Bake on middle shelf 45-55 min. (350 degrees) Cool at room temp. Cover, refridge for 3 days to 2 weeks (2 weeks is better, just must have plans in place)
Prior to serving on your best crystal, cut in even pieces, cover with whip cream, sprinkle with rose pedals. Put music on, light the candles.
Again, nutritional facts per serving.... who cares?!
This is my night. :-) Good night.
Krazy in the Kitchen
Krazy in the Kitchen
- 1 apple
- 1 pork shoulder steak
- 1 sweet onion
- 1 carrot
- Potato (1 for each of the people eating)
- Orange juice
- Mustard, ketchup and a sprinkle of brown sugar
- Long grain and wild rice
Cut up 1-5. (Get your colors!) Sauté in a splash of orange juice. 1 squirt ketchup, mustard, sprinkle all with brown sugar (to glaze)
Make rice.
Serve rice in the most beautiful serving platter you own (presentation is everything!) Top rice with 1- 7 that is now sautéed to pork perfection.
Top platter with fresh parsley.
Taa Daa!
I don’t know the calorie count, sugar count, carb count, but I know it is good and good for you!
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