A playlist of helpful and charming tutorials for doing the really important things on Facebook.
A playlist of helpful and charming tutorials for doing the really important things on Facebook.
I often think that the night is more alive and more richly colored than the day. ~Vincent Van Gogh
It is one of life’s bitterest truths that bedtime so often arrives just when things are really getting interesting. ~Lemony Snicket
Nothing beats a Pavlova, crunchy and chewy meringue covered in fruit and cream, yum! And here’s a sneaky tip, most of it can be made in advance.
Birthday Pavlova
6 Egg Whites
1 teaspoon lemon juice
1 cup Sugar
3 tablespoons Unsweetened Cocoa Powder (sifted)
1 teaspoon Red Wine Vinegar
Preheat oven to 350f/180c degrees.
Fit your stand mixer with the whisk attachment.
Wipe out the bowl of your stand mixer with the lemon juice.
This will ensure a fat free zone, as even a speck of fat in the egg whites will
not allow the whites to whip up at all.
Separate the eggs and add the egg whites to the bowl.
Begin to whisk on high speed, when they begin to appear foamy, start to add the sugar one tablespoon full at a time.
Once the whites are firm and shiny, and all the sugar is incorporated,
fold in the cocoa powder and red wine vinegar by hand.
Spoon the meringue into a rough 9 inch circle onto a sheet pan lined with parchment paper.
Place in the oven then immediately turn the oven down to 300f/150c.
Bake for 1 hour 15 minutes.
Allow to cool (in which it will deflate slightly and crackle) completely before adding the topping.
To make ahead, after you cool completely you can simply cover with a tea towel for up to 6-8 hours before adding the topping.
For the Topping:
Any fresh fruit.
2 cups Heavy Cream + 2 tablespoons sugar
Whip the heavy cream & sugar until firm peaks form.
Top the Pavlova with the fruit and whipped cream.
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Chateau de Gudanes, neglected and left to fall to ruin, has been awakened by the Waters family who intend to restore her to her former glory. Come read about their mission and the amazing history of this French Sleeping Beauty!
The thing I’ve discovered in my quest to become an expert packer is I can live with less. Not just packing for a trip but, less everyday.
What you see below is my make-up travel bag and everything that goes in it. Guess what, that’s my non trip make-up bag too.
So when I go to pack my make-up I simply toss the bag in my suitcase. Done.
Paring down my make-up was really a matter of deciding what I love and use all the time. It seems I use the same color palette whether it’s a special occasion or everyday. The difference between a new years eve smoky-eye and lunch with my sister was the application technique.
The best thing to put on your steak is sauce bearnaise.
But then there’s the complex double boiler action, all the wine and shallot reducing to do.
True, you can do it in a blender but, then you have to wash the blender.
Uh oh! No shallots! No fresh tarragon! No wine!
Please do not despair my friends, I have the solution to your problem.
Just, hang the rules!
Hang the Rules Sauce Bearnaise
Tools needed: Hand Blender
2 Egg Yolks (room temp)
2 teaspoons dried Tarragon
Salt & Pepper
1 tablespoon Lemon Juice
1 finely chopped Green Onion
1 & 1/2 sticks of Butter
In a 2 cup measuring cup or other narrow container whisk together the egg yolks, tarragon, salt & pepper, green onion and lemon juice.
Place the butter into a microwave safe container with a spout. (this is important for the drizzling technique of adding the butter)
Melt the butter in the microwave.
Stirring with your hand blender constantly, slowly drizzle the hot butter into the container with the egg/herbs mixture. Use your hand blender to emulsify the sauce.
I found using an up and down motion was the right technique for the narrow container I was using.
Taste for seasoning and serve immediately.
P.S. The above technique is demonstrated by Michael Ruhlman
The shed of leaves became a cascade of red and gold and after a time the trees stood skeletal against a sky of weathered tin. The land lay bled of its colors. The nights lengthened, went darker, brightened in their clustered stars. The chilled air smelled of woodsmoke, of distances and passing time. Frost glimmered on the morning fields. Crows called across the pewter afternoons. ~James Carlos Blake, Wildwood Boys
Also known as Dad’s French Toast. Around here Dad is the breakfast guru. He has a nack.
Bear Paw French Toast
6-8 pieces Texas Toast or Challah Bread
1 cup Flour
2 1/2 teaspoons Baking Powder
2 tablespoons Sugar
1 teaspoon Vanilla Extract
2 cups Milk
2 Large Eggs
2 cups Canola Oil (for frying)
For the Coating:
3/4 cup Sugar
4 teaspoons Cinnamon
Mix the ingredients for the coating and place in a shallow dish. Set Aside.
In a large bowl mix the flour, baking powder, sugar, vanilla, milk, and eggs to form a thin batter. Set aside.
In a high sided large saute pan heat the oil until about 350 degrees, or you can put in a small pinch of bread into the oil; when it turns golden brown and floats to the top of the oil, you’re ready.
Dip a piece of bread into the batter and let the excess drip off and place into the oil. Fry until golden and puffy on both sides. About 2 minutes a side.
Take the french toast out of the pan and pat off the excess oil.
While the toast is still warm sprinkle with the cinnamon sugar coating.
Kathleen Rear 