Monday, January 27, 2014
Another Birthday party / lunch with "The girls". As always, we had lots of laughs and so much fun. This time, I was in charge of the Cocktail and the Cake. The Cocktail was a Champagne and St. Germain Gelee topped with more Champagne and Pomegranate Seeds. It was beautiful, a little unusual, and delicious. The cake was an Amaretto Cake layered with my Vanilla Pastry Cream and Almond, wrapped with Fondant and topped with hand made Gum Paste Flowers . The party decor was all very girly in various shades of pink so I lightly painted my flowers with Pink Luster Dust…As a little finishing touch, I wrapped the cake with a delicate, slightly shimmery ribbon.
Thursday, January 23, 2014
It starts off as a typical Beef Stew would, except mine has to lean towards Italian Flavors… Lean Sirloin, deglazed with Balsamic Vinegar, scented with Fresh Rosemary…Lots of Fresh Vegetables, topped with Homemade Pie Dough, encrusted with Fresh Italian Parsley. Baked in my Rustic Italian Clay pot.
A feast for the eyes as well as the palate.
Monday, January 20, 2014
Thursday, January 9, 2014
Sunday, January 5, 2014
Jim bought some gorgeous, huge , Red Grapes… unfortunately, these beauties also had big seeds in them. Not fond of crunching on huge seeds, I thought i'd make them into a simple fruit spread. I paired them with Rosemary for a delicious , unexpected combination …just a little sugar, cooked down and strained… a wonderful treat on Homemade Bread with some soft, sweet butter or freshly made Ricotta…
Friday, January 3, 2014
I haven't been doing too much gardening since Fall, but lately, our weather has been so warm, it feels like spring is in the air. Getting ready to prune the roses. Although the garden looks a bit sleepy, I see signs of life… Sweet peas are popping up and little green shoots here and there, the Arugula is still very happy and growing well, but, it is winter after all , so it will be a little while before things start really looking good and showing lots of growth. There are lots of birds around, enjoying the repurposed Gingerbread House left over from Christmas.