I love Japanese Stab Bindings
I just taught myself this one
its called "hemp leaf"
its pretty and easy to do
going to my SIL Barb
who cheered me up immensely
by sending me "my life in france"
Saturday, January 30, 2010
I've been watching old French Chef episodes on dvd.
When I saw the "spinach twins" episode, I knew I had
to tackle the recipe.
The components are:
optional: sauteed mushrooms, shredded gruyere
pate brisee (french pastry dough)
sauce soubise au gruyere
It didn't take me as long as I thought it would
approximately a couple of hours
the finished turnover is really deliciousl
I'll definitely make it again.
btw, I copied down the recipe by hand - 7 pages!
Friday, January 29, 2010
Sunday, January 24, 2010
Saturday, January 23, 2010
Monday, January 18, 2010
Cowboy del Amor
King of Kong
Who the #$&% is Jackson Pollock
If you know me, you know I LOVE documentaries because truth is definitely stranger than fiction. I highly recommend these three stories. Check them out on Netflix.
Sunday, January 17, 2010
Thursday, January 14, 2010
It could happen any time, tornado,
earthquake, Armageddon. It could happen.
Or sunshine, love, salvation.
It could you know. That's why we wake
and look out--no guarantees
in this life.
But some bonuses, like morning,
like right now, like noon,
Poem: "Yes" by William Stafford, from The Way It Is: New and Selected Poems
Tuesday, January 12, 2010
I taught myself the tortoise shell pattern
from the japanese stab binding section of
books without paste or glue
by Keith A. Smith
this little book measures 4x6
has a rubber stamped cover
and is bound with baker's twine
Sunday, January 10, 2010
Saturday, January 9, 2010
I love macaroons
but didn't know how easy they were to make
these are moist and delicious and not too sweet
• 5 cups (20 ounces) sweetened shredded coconut
• 6 large egg whites
• 1/2 cup (3 1/2 ounces) sugar
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
Pulse the coconut in a food processor until fine, 1 to 4 pulses. [Some brands of coconut are finely shredded, pulse it just once or twice.] Process the egg whites, sugar, salt, and almond extract together in the food processor until light and foamy, about 15 seconds. Stir the egg mixture into the chopped coconut until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and grease the paper. Using wet hands, roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.
Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, before serving, about 1 hour.
For Chocolate-Dipped Macaroons
After the macaroons have cooled completely, melt 6 ounces of semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. Let cool at room temperature until the chocolate is set, about 30 minutes.
Makes about 24 cookies.
Recipe from The America’s Test Kitchen Family Baking Book
Wednesday, January 6, 2010
Sunday, January 3, 2010
warm out of the oven this morning and
sprinkled with vanilla sugar
Earl Grey Shortbread Cookies
Recipe adapted from Claire Robinson (food network)
2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves (about 7-8 tea bags)
1/2 teaspoon kosher salt
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
1 Tb orange zest (2 oranges)
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
Slice the log into 1/4-inch thick disks. Place on foil lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 13 -15 minutes. Sprinkle with vanilla sugar while cookies are still hot. Let cool on sheets on wire racks.