I passed!

Hollandaise Success

Weekend Food Plans

Plant herbs in my new Wooly Pockets!!!

Make bread for the inlaws' bbq

Study for Monday's Cooking Final, which will include reading. It may or may not also include roasting a chicken, braising beef or pork, making Hollandaise, reduction sauce, possibly pie crust, a quiche and vinaigrette. I'm exhausted and full already.

There, now that it's out there in the world, I have to do it

Recent Creations

With a little leftover pie crust, I had to make something! So I improvised and threw together a little rustic berry galette. It was delicious. I really probably should have had dinner first, but oh well.
Also shown is a Sazerac (in the juice glass) and the simple syrup I whooped up because I needed it to make said Sazerac. Yum.



I took a Bean Workshop class over the weekend, wherein I made Black Beans, Arroz Blanco and Fried Plantains. Pretty easy, really. The best thing about this dish is that it's like having a meal and dessert at the same time.

Heirloom Tomato Pot Pie

Thanks Rachel Going, for a great recipe! My coworkers even loved it! And I got to practice my pie crust-making skills.

More desserts

Gingerbread Cake

Old Fashioned Bread Pudding

Dishes I have prepared recently...

Which has kept me busy and is probably why I have flurries of blogging, followed by a month of silence. Anyhoo...

Thai Green Been and Shrimp Salad
Turkey Burgers
Roasted Thai Chicken (brined, rubbed and grilled with a sweet chili sauce on the side)

Hollandaise Sauce (yayyyyyy-boooooo)

Vinaigrette (haven't purchased dressing in months!)

Braised Pork Butt in Plum Sauce
Wheat Rolls
ZInfandel Beef Stew
Blueberry Muffins
Spinach Quiche

... and Dessert!
Crème Brulée, Caramel Sauce
and helped with a nearly-flourless Chocolate Cake with some French name

  

Fabulous Vegetable Garden

On a recent vacation to Eastern Washington, I got to do a LOT of things. Visit my family (which I love), float down the Little Spokane River, bake pies with my mom, hike, practice shooting an arrow, see deer, moose, turkeys, bats, beavers, a rock show, AND check in on my parents vegetable garden. It was a strange summer up there too, so the garden was a little less predictable. But nonetheless, it was productive. Nothing is better than the earthy flavor of a carrot freshly pulled out of the ground.

Hollandaise

You taste delicious.. but sometimes I turn my back, and you put on your ugly face. Why do you do it? Are you too hot? Too cold? Too quick? Not liquid-y enough? 


I made Eggs Florentine this morning, but jeez, I could use the practice on perfecting hollandaise AND poaching eggs. Success, but certainly not mastery. I have the feeling I'll be eating lots of florentine. I guess I know what I'll be having for breaky tomorrow too.

Huckleberry Pie!