https://www.facebook.com/pages/Simon-Kenevan/47734173039
and if you want to purchase a piece of his work, you can find it here:
http://martingallerycharleston.com/
I am feeling like I am turning inwards a little this week. I don't know why it suddenly occurred to me, but I don't have a single photo of all the crafting I have done over the years. That's needlepoint, cross stitch, crochet, quilting, sewing, serging, costume design for figure skating - how did that happen? I never even thought to snap a photo for myself before I gave some enormous projects away! WOW! Talk about not valuing yourself or your work!! If for no other reason, I need to do some more of my crafts and actually record the effort for myself. I am counting on you folks to remind me.
I don't know why I am drawn to the Spools Quilt but I am thinking about doing a Christmas table runner will a spools design. I never just follow a pattern do I? I really like the design process almost as much as the execution. I am exactly the same way with my crochet and cross stitch...fiddle, fiddle, fiddle. Ask Larry - he has a navy blue afghan that I crocheted for him using a pattern I made up in my head.
I figured I could make the Christmas table runner & 6 matching placemats & then use my serger to do some color coordinated napkins. That would make for an attractive table! I plan to machine quilt this project. And, since we aren't going to be home for Christmas this year...I have over a year to make them.
This inner reflection is coming early this year! Normally when the autumn arrives I have a period like this. I wondered how come it's early this year. My summer/winter internal tug of war continues as well.
I can't seem to decide in the morning whether I am having a soup or salad day & just stick with it. You can pretty much guarantee that I am going to flip flop at least once in a day. Today I at least am looking at 2 hot foods. One of them I look at and think...oh my God your hips don't need it! But, but, but...it's calling to me - how about you?
I found this recipe on the CountryCleaver.com website, and I don't know whether I appreciate finding it or not?!!
Boston Creme Pie Pancakes
Yield: 12 Pancakes
Prep Time: 2 1/2 Hours (For Pastry Cream and Cooling Time)
Cook Time: 25 Minutes
Total Time: 3 Hours
Ingredients:
Pancakes:
1 cup Yellow Cake Mix 1 cup Dry Pancake Mix 1 cup Milk
1 tsp Vanilla
2 whole Eggs
Pastry Cream:
1/3 cup Sugar
5 Egg Yolks
1 1/2 Tbsp Cornstarch 1 cup Milk
1 cup Half-n-Half
1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
1 Tbsp Butter
Chocolate Ganache:
8 oz. Chocolate
1 cup Heavy Cream
Directions:
Pastry Cream:
Make up to 24 hours in advance and refrigerate until 1 hour prior to use.
In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve
Chocolate Ganache:
In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.
Pancakes:
In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 1⁄2 minutes. Remove from griddle/pan and allow to cool.
To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour.
See what I mean about sinful?
*********************************************************
Then there's another part of me that screams...what a bloody rig-a-ma-roll!! Yikes, keep it simple stupid and then the Angel Hair and Three Onion Soup for Olive Garden's website pops into my head!
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Serving Size: 4 servings
Ingredients
4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or 1/2 frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion (or other sweet onion), sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese
Procedures
PLACE oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour. ADD pasta and parsley and cook until pasta is just al dente. LADLE into soup bowls. Sprinkle with grated Romano cheese.
Feeling a little like this fellow today...kind of prickly but isn't this an artistic way to display a cheese ball and pretzels?
No comments:
Post a Comment