Important to be patient. I’m not.
Melt chocolate slowly on the lowest heat, don’t scorch or burn. Ruin a lovely rich bar. Managed that step but………Oh no.
The cake stuck! Not sufficiently cooled when tried to extricate the cake from the pan. Even with buttered parchment paper. Cake tester broom below.
Glued together. Frosting saves the day. Butter and chocolate. No one even knows repairs were necessary.
My brother’s Romanian Red garlic has added a lot to this week’s cooking.
Primarily Romanian Red Garlic this harvest! And a few other bulbs in the box.
My brother sent organic garlic from his garden in Okanogan, Washington.
It’s the time of year when I’m watching the mail for his shipment to me. He’s made it an annual event.
Thanks David. It’s here. Now to figure out what to cook!
Did you know there are many types of Red Garlics?
Estonian Red, Chesnok Red, Creole Red, Killarney Red, Russian Red, German Red, Vietnamese Red, Korean Red, and Turkish Red to name some.
But this year it’s primarily Romanian Red!
Roasted, rubbed,minced, smashed,chopped, sautéed- it’s all pungently delicious.
Can you taste the golden liquid in which the flan rests?
New York City 2015 in a restaurant which has since closed.
Lunch on Friday afternoon in Ohio. Granddaughters Anna and Maura each made a grilled cheese sandwich, plated them with a garnish of fruit and served the sandwiches to me.
I was to eat half of each and cast my vote for the winner. Yikes. Anna’s wasn’t quite as grilled as Maura’s but she used garlic butter and that was unexpected and delicious. Maura’s was thicker with cheese and toasted nicely. Mmmmmm. I ate a half of each but I declared it a tie. They said my verdict wasn’t allowed. It was not quite Iron Chef but it was fun. They kept jockeying the plates so I’d sample their efforts first. Anna selected her dad’s favorite mug to serve the oj. Nice touch. I loved them both and it was a great lunch.
Yes, it’s winter. Seriously cold winter.
What better time to bake apples?
I used my sister’s method and added a few tablespoons of Balsamic vinegar in the bottom which I later spooned onto the apples’ core opening. Nothing else. No cinnamon or raisins or butter or sugar. Granny Smiths snd Balsamic vinegar.
I used an apple shaped Glasbake Vintage baking dish (a gift from Molly) and baked them at 350F for an hour.
The kitchen was warm from the oven and the whole house smelled delicious. Looks like an electric element but it’s gas.
My sister gave me this vintage apron years ago.
It’s a conversation piece. I don’t know who made it.
Most of my aprons hang inside the pantry door and aren’t vintage. That will be another post.
This half apron is fun to wear when hostessing,
Just lift up the skirt of the dress for the unexpected.
A bit of lace and an embroidered flower. The fabric of the midriff is worn and there is a hole right where the navel would be. Maybe it is one of a kind?
And of course it it all trimmed with good old rick- rack.
Friday night. Supper.
Making good use of the garlic my brother David sent from Okanogan. Cherry tomatoes courtesy of Deb snd Sy’s vines growing along the Ohio River. Steve brought home the fresh pasta.
Sautéed baby spinach in olive oil with garlic.