I bought a vintage picinic basket that was in great shape but the contents were missing, so I went on a hunt for some new pieces.
I lined the inside with plastic and then a quilted removable, liner.
My fav part was the plated spoons that I made into napkin rings, and all the special silver plated silverware that I added to the basket.
I covered a hard cardboard with navy linen, sewed in elastic to hold the lid utensils and attached the board to the lid with Velcro.
If one looks carefully, there are plated pie forks, a butter knife, a vintage ice-cream scoop and a beautiful lacquered bento box.
Seriously. This is the best kitchen tip ever. The martini shaker is my version of the “only” way to peel garlic. Place a few garlic cloves in a stainless steel martini shaker.
Shake for a minute.
Empty your shaker.
The garlic cloves will be peeled! If you need to get the garlic smell off your hands, just rub them on the shaker and the steel will magically erase the scent!
Last week I went up our local mountain, Silver Star, to visit a friend, Charmalee, to check out a local and very professional singer, Andrew Allen. If you ever get the opportunity to see Andrew, take advantage of it, as the trip up the Star was well worth the drive. My friend, Glenda, may have a very different opinion of the actual mountain drive. Usually, I consider myself quite a good driver. But, it was a pitch black, moonless night and the windy, icy road was much narrower than I expected. Poor Glenda. Woo, I felt like one of those ancient drivers that people complain about, wondering whether the driver’s license should be revoked. I even scared myself!
Anyhow, all that aside, I made the bread that my friend served that evening. I think I ate nearly half a loaf.
Here is my first effort at a tiny single-serving loaf. It was no where near as tasty as my friend’s, but it is a dough that can be stored in the fridge, so that one can have a fresh loaf every night. I will work on the ingredients to make a tastier recipe.
The recipe is on the net as a refrigerator bread dough by Jeff Hertzberg and Zoe Francois. The name of the book is Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.
Boil ingredients for 10 minutes, stirring until sugar has dissolved.
Cool and bottle. Refrigerate.
Add 3 or 4 parts water or soda water to 1 part lemonade base.
Easy Easy! Yummy Yummy!
This is so simple. It is sort of a classic dessert that I usually serve up after friends come over for dinner.
1. Melt 1/4 cup butter in a frying pan on med-low heat.
2. Add 1/4 cup brown sugar.
3. Add 1 tsp vanilla.
4. Stir slowly until just bubbly.
5. Slice 3 or 4 yellow bananas lengthwise, and place in frying pan.
6. Saute for about 3 minutes. Serve over ice-creme drizzled with liqueur.
‘K. It’s Easter. Easter and chocolate are synonymous, right!? So I thought I’d do a step by step photo recipe of our morning in the kitchen. One of my nephews, Kaden, did all the hand rolling of the truffles. Great job, too! The first half of the recipe (so easy) should be done the night before.
makes about 3 dozen
2 cups Whipping Cream( a little less or more depending on how stiff you want it)
400 grams of Belgium Chocolate (Wal-Mart!) (sorry, Ash)
Zest of one large orange (optional)
1/2 Tablespoon of Vanilla. (optional)
wax paper, cookie sheet
measuring cup, spatula
zester, 1 quart saucepan
2 forks, teaspoon
Step by Step
1. Pour whipping cream into a saucepan. Bring to slow boil, about 2 minutes. Turn off heat.
2. Chop chocolate and melt in the microwave for about 2 minutes, or until melted and runny. Stir to ensure it is entirely melted, no lumps.
3. Pour the melted chocolate into the whipping cream, add vanilla and zest, and stir until combined well. About 2 minutes.
4. Put the entire mixture, now called ganache, into the fridge to set (usually over night) or cool it in an ice water bath for a couple of hours.
1. Combine 1/2 cup sugar and 1/2 cup cocoa and sprinkle over wax-papered cookie sheet.
2. Remove the cold, thick ganache from the fridge and scoop out about a teaspoon of it.
3. Cover your hands with the cocoa mixture, and roll the spoonful of ganache in your palms until it is almost round (truffle shape). Roll the chocolate truffle in the cocoa mix.
4. If you want to cover the truffles in a chocolate shell, melt more chocolate in the microwave until very hot and add a few chunks of solid chocolate to cool it down… (called tempering to make the coating shiny). Using 2 forks, dip the ganache balls (cocoa covered or not) into the newly melted chocolate. Let the chocolate drip off and put the chocolates on wax paper to set.
5. Keep the chocolates in the fridge or eat within a couple of days. Not too hard to do!