Ooops it’s already Fall.
Ooops it’s already Fall.
When I saw this week’ photo challenge LAYERED by Ben Huberman at WordPress, I thought of these photos immediately. The layered rainbow jello took five hours to make,- a plain layer had to set and them jello with some greek yogurt in the next layer to make the jello opaque. The creation was to photograph, not eat. I kept in the freezer for such a long time I won’t even say.
Steve took that colorful layered rainbow cake into work and everyone in the office liked it. I couldn’t eat any cause I knew how much food color was in the batter.
The Satisfaction of an impromptu summer dessert after the meal
Focus. In focus Out of focus The weekly photo challenge.
It’s the purple cupcake in focus. Maura ready to devour it. She’s out of focus.
The book club on the next block meets the second Thursday of the month and takes the summer months off.
Who knows what the choice will be for September.
Tonight we discussed a memoir Olive Witch by Abeer Y. Hoque
Our hostess N served this lovely parfait/ sundae the walk home at sunset offered this gorgeous sky
I’ve been away for awhile. My friend B said “let’s go to NatuRoll Creamery –get rolled ice cream in Lawrenceville. There’s always a line” (which is a good sign).
Turns out it didn’t open until three. So we had a delicious lunch at VANDAL first, waiting for three o’clock to roll around.
Kaden took our orders and $. Two Spring Specials -Blueberry Lemon on a Vanilla Base.
Abby made mine.
Then she added them lemon zest
and a slice of lemon
The focus is on Abby. Takes 2-5 minutes to create each fancy finished special.
Macarons go for about $2.50 apiece at the French bakery. Martha Stewart said you could bake them at home for about 18 cents apiece. My friend V did some quick calculations in my kitchen and seems it’s more like 50 cents each
I’ve watched a video several times, purchased the best ingredients, and splurged for a baking mat with perfect circles embossed in the material. (Not factoring the equipment into the cost.)
Here’s the result. Some of the macarons seemed a bit chewy. Did I underbake them? Was the humidity a factor? Did I whip the egg whites correctly? Did I fold the dry ingredients sufficiently? I let them sit before I put them into the oven. Perhaps I used too much batter on each circle as the seemed to puff up like white mushrooms. I will watch another video I found The Science of Macarons. If you have made them before please share any tips.
I got the ganache right. Had to put it over hot water after awhile as it firmed up, though.
I found another recipe to try next batch.
You know how I like dessert. It’s a double guest blog today.
Necessity! I purposefully left my cell phone home so I could be present in the moment during a special luncheon Wednesday afternoon.
Steve and I were invited next door for a delicious lunch to welcome our new neighbors to the neighborhood.
Dessert was this stunning and mouthwatering Lemon Tart from the French bakery on Butler Street in Lawrenceville La Gourmandine
The first photo by Madison who said “The simple things in life are the sweetest.”
and then when my slice of the delectable tart on the beautiful blue and white china plate was set in front of me, I definitely needed another photo. (Thank you Joaquin)
No way to adequately describe the simultaneous sweet and tart combination as it glides over your tongue. Perfection!
My wish is you get to Anchorage Alaska and taste Wildflour Bakery pies. Although I am back in the lower 48 today I have some more Alaska posts.
When visiting friends in Homer Alaska, we met some very nice people in their interesting home that our host had helped build.
The first thing they did was offer us pie and coffee. Who could resist?
Three types of apple pie. As we sampled a sliver of each type, we talked about the excellent flavor and crust (one gluten- free) and then I learned about the pie creator, Wildflour Bakery Owner Olivia Allen of Anchorage. Although I took a few photos of the pie (see below) I wanted to know more.
Meet bakery owner Olivia Allen- photograph by Julia Bevins, I asked Julia if she would like to be guest blogger! What a great photo.
Then I called Olivia. She returned my call just as we were entering our departing flight but emailed me more photos and information about Wildflour Bakery. Here is her blog link Look into the World See Olivia’s watercolor illustrations and follow her on Instagram Wildflour Bakery Handcrafted pies and galettes made with foraged wild berries, organic ingredients and lots of love 🌸
Wildflour Bakery uses locally sourced and foraged wild berries, herbs, flowers and backyard honey to craft beautiful and sweet treats with creative flair.
Each pie or galette is handcrafted with the intention of highlighting the Alaskan spirit of our wild spaces, near and far.
Beautifully photographed by Julia Bevins.
Gallery of photos below , sent to me by Olivia
Here are my pie photos so you see why I needed Olivia to send me some more.
And here is her artwork. I love the part about “serve generous slices.” Yes!!
We fairly well decimated the pies! You can see why I needed more photos to create this blog post as you look at my three photos I took at the kitchen table.
A few years ago I featured friend and pie judge Rob Bard.on National Pie Day. I know he would have enjoyed the pies.