Apple Tart!

   This is something I sort of threw together for dinner Sunday.  I say ‘sort of’ because you can’t just throw puff pastry together, but I already had that ready from the night before.  I just layered thin sliced apples with cinnamon and sugar on the pastry, baked it, and like magic it’s dessert! There is a new folder in the gallery, Spring 2008, where there are other glamour shots of this tart and a pic of one...

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Wedding Cake and Mutant Meatloaf

This post is more just random thoughts for today.  As you can tell I am feeling rather scattered.  Everyone has days like this.  Right?  Next month I am making a wedding cake for a family friend.  It will not be dissimilar to one I did in October for the brother of my best friend.  She asked for lemon curd filling and the design to be pretty much like the cake pictured below.   I love making wedding cakes and I am looking forward to...

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Tales of Puff Pastry and a Fish Fry

This weekend I made puff pastry.  Yes, I know, I made it at school so big whoop … but just wait. First, I have not made puff at home in at least a year.  Maybe longer.  I have made blitz puff pastry, a sort of extra flaky pie dough, many times but not regular puff. Second, the last time I did any real laminated dough at home I was out to prove I was not laminated dough impaired.  This time I was making it because I wanted to. ...

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How Evil are my Shenanigans?

Not all that evil for the last two days.  I am sorry I did not post yesterday.  I was feeling quite under the weather, but I am on the mend and back to the daily grind. Ok, so if you go back and look at my posts from last week you will find posts where I declare that I am excited about school, despite some misgivings, and I was looking forward to the rest of the semester.  I would like to take a moment to...

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Playing in the Kitchen – Pork Chops

So let me start by saying that Nigella Lawson’s Mustard Pork Chops are SO tasty.  I can’t recommend them highly enough.  Not only was the recipe fast and easy, it was darn tasty and something I would be proud to serve for a dinner party.  If I had them. The sauce, really, is what makes the dish.  I used a whole grain mustard so the sauce had lovely brown flecks in it, I reduced the cream from 1/3 cup to two tablespoons...

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