About once a year, I have enough of a craving for this dessert that I go to the trouble of actually making it.
I prefer to make the ladyfinger portion the day before as well as the expresso syrup.
My daughter wanted a different twist on presentation and decided to use these small canning jars for the job.
Here is the recipe.
I haven’t made focaccia in years. Today I am making garlic and potato soup and thought this would be perfect to serve it with it. I will have lots leftover which I can use for lunches for the remainder of the week. Feel free to top it with whatever you like. I am going to use some sun-dried tomatoes and basil on one of the focaccia and sea salt on the other one. Use good quality olive oil.
Here is the recipe. It is not difficult and can be completed in an afternoon.
Yesterday after I had lunch with a friend I passed by my favorite florist shop in Rosedale and this beauty was outside on the steps calling my name. Of course, I couldn’t resist it.
When the dahlias are finished, I am sure Gerber Daisies will look wonderful in the glass containers.
I can’t wait to see what I can do with a bunch of tulips when the cold weather arrives.
Today I received my farm box. There were shiitake mushrooms and Swiss Chard among lots of other things.
I decided to make up a pasta sauce.
Here it is
2 tbsps olive oil
three cloves of sliced garlic
1 cup of sliced shiitake mushrooms
1 bunch of Swiss Chard
2 tbsps pine nuts toasted at 300 degree oven for five minutes
1 cup chicken stock
Freshly grated Parmesan cheese
Salt and Pepper to taste
Sauté the mushrooms in the olive oil over medium low flame.
Lower heat and add garlic slices. Do not brown
Add chicken stock and bring to a simmer
Add chopped Swiss Chard and wilt
Serve on pasta of your choice. I used Fettuccini.
Sprinkle with toasted pine nuts and parmesan cheese
It seems that I am obsessed with Ree Drummond, The Pioneer Woman cookbook author. This is her recipe for meatloaf. It makes enough for eight, but I can always make great use of the leftovers.
I think I might like this better than my original meatloaf recipe!
This is was super fast and easy to make.
I have made Dill Pickles over the years, some were better than others.
This fall I decided to make the above recipe.
You can get Mrs. Wages Pickling Lime at Walmart. My poor cousin had to go all over to get it.
You will need two days since the cucumber slices have to sit overnight in the fridge,
For years I have been searching for the perfect table for my laundry room. I wanted something large enough to fold sheets and towels.
I found this table from Costco. I am sure it is intended for for use as a work table or kitchen prep table but it is perfect for the laundry room. I can move it around because it has wheels.
Sometimes you have to think outside the box (or in this case) outside the table.
I have a large assortment of knives and I like to store them in these wooden dividers I purchased from Williams Sonoma. They keep the knives from being damaged and also I avoid an unfortunate slice of a finger by reaching in a kitchen drawer and coming into contact with a stray knife.
I label the dividers so that the knives are always in the right section when I am searching for one. My friend, Alex made the labels from my P touch label maker. I think he did a great job.
I was thinking of making an apple pie for dessert but then I saw these gorgeous peaches and decided summer is still here – we are having peach and raspberry pie.
Make the pastry recipe from my post January 12, 2012 for the apple pie.
5 to 6 ripe peaches peeled and cut into wedges
1 pt fresh raspberries
1 tbsp freshly squeezed lemon juice
1 tsp cinnamon
1/4 cup of sugar
Gently combine all of the above in a large bowl.
1 large egg
1 tbsp water
Whisk the egg and water together in a small bowl and set aside.
Roll out slightly less than half of the pie dough and line the bottom of the pie tin. Fill the pie shell with the above. Roll out the remaining pie dough and overlap the bottom pie shell and seal as shown in photo. Crimp the edges and brush with an egg wash. Cut about 4 steam vents in the top of the crust to avoid an ugly explosion in the oven.
Preheat over to 375 degrees and place the pie in the fridge to chill for about twenty minutes.
Bake approximately 60 minutes or until crust is golden. I start checking the pie after forty-five minutes so the edges don’t get too dark.
I love gladiolas and August and September are the months to enjoy them. The downside is arranging them. Because of their height and weight they can be a bit unruly.
This morning I had an idea. I took an oasis (which I always have on hand) and cut it in half so that it would fit nicely in the bottom on the pitcher. These are readily available in most flower shops. I soaked it in some cool water and placed it in the bottom of the white pitcher. I simply pierced the oasis with the stems of the flowers and placed them in the pitcher. As you can see from the photo, the flowers are not toppling all over and leaning in the wrong direction.