Just as I was going out the door my pan of asparagus and olive oil dripped onto the front of my new suit. Found a genius way to make things right. Sprinkle cornstarch on the stain to absorb any oil possible. Let sit for a half hour. Then brush it away and wash gently with Ivory soap in mild water. Worked like a charm.
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I found this lovely china posted to my Facebook page. It is wonderful but I can’t seem to find its origin. The posts are all in another language. Isn’t it beautiful? Does anyone have a resource for this kind of exquisite china? |
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Strawberry Shortcake mildly sweet and light Fresh strawberries make all the difference. They are abundant in the northeast in the early spring through summer. If fresh isn’t possible, purchase whole strawberries frozen and check the ingredients label. If they are sugared already, omit sugar. To be sure, taste them. There is nothing like fresh whipped cream! If you are used to whipped cream in a can, even though it says fresh whipped cream, just try it this way once. You’ll never turn back.
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Ready for rockin’ strawberry shortcake? Strawberry shortcake is well known for overly sweet berries, round spongy things and cream in a can. Ready for a totally different creature? Slice fresh strawberries and add a Tbsp of sugar and toss. Shortcake Biscuits 2 cups sifted all purpose flour Sift dry ingredients together. Add butter and shortening to dry ingredients cutting with a pastry blender until butter and shortening us cut to tiny grain-like size. Roll on floured board to 1/3 inch thick, cut into circles with a biscuit cutter or I simply use a glass. Place on buttered baking sheet. Brush with milk on tops. Bake at 450 degrees for 12-15 minutes Whipped Cream Pour a pint of chilled heavy cream into a chilled bowl and beat on medium speed with hand mixer. Add 1 tsp vanilla extract and 1 tsp sugar. Beat until whipped to desired consistency Assemble and enjoy! |
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Today I excitedly took out my new NuWav oven. No, I didn’t succumb to another gadget, it was a gift. They advertise that a whole chicken can go from freezer to oven to table. It actually did a pretty good job. Just taking the sack of gizzards out half way through sort of weirded me out. It browned wonderfully and was very juicy. |
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 Really Quick Osso Bucco Hooray! I did it and it was very delicious!
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Today I took a package of veal shanks out of the freezer. Figuring, of course that dinner time was forever away. Right! Well, here I am it’s 5:00 and my mother is all over me. “What are you going to do with those veal shanks?” Ayy Yyyy Yyyy OK enter pressure cooker. Get ready for some Osso Bucco, pressure cooker style. Here’s what I’m gonna do: Dry them off really good and dredge in flour. Brown them in olive oil on all sides Take them out and put in the veges and cook till translucent. Add Tomato Paste. Cook more until tomato paste is browned and veges are browned too. Add white wine, herbs and Chicken Stock. Put the veal shanks back in the pressure cooker and set on pressure. I’ve only got two little shanks in there so 20 minutes will likely do it for me. When done and pressure goes down, add the lemon zest and let steep in the steam of the hot pot. Server with potatoes. I’ll let you know how it goes and will take a photo when it is done.
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