Wednesday, April 30, 2014
Tuesday, April 29, 2014
Monday, April 28, 2014
|Author Pat Conroy and I|
1/2 teaspoon almond extract
3. Beating well after each addition, add eggs one at a time, then add your vanilla and almond extract.
4. With mixer on low, stir in cake flour just until incorporated. Do Not Over Beat. Bake for 1 hour, begin checking at this point. Ovens vary, mine took about 1 hour 15 minutes.
5. Cool in pan on rack for 10 minutes then invert onto cooling rack. Let cool.
Sunday, April 27, 2014
After only getting lost once, having to get out my iPhone for directions we made our way to Walgreens for a much needed water stop. Ultimately hydrating ourselves, we returned home completing a fourteen mile ride. In a mere thirty minutes after arrival, a bumping thunder storm blew through. Phew!!!!!
|Me at Campbell Station Park|
|Our Yellow Schwinn's|
|Creek that runs through Campbell Station Park|
|Me and Lynn|
|Grinding up the trail on my Yellow Schwinn|
Needing to walk off some of the calories we had just consumed, we sauntered toward Walnut Street Bridge and through an Art Festival. We lingered, checking out all that was for sell, then made our way over to drift along theTennessee River. It's getting late, time to make our way back to the car and head home. It was a perfect day. I hope yours was to.
|Stone's slim stack buttermilk pancakes with blueberries and bacon.|
|My egg white omelette with bell peppers, spinach, onions, mushrooms and shrimp, cheese grits, and a biscuit that I dream about. I always save my biscuit for last and it's kind of like dessert.|
|Stone's slim stack, 2 buttermilk pancakes.|
|Dog on a roof, this was crazy……..|
|Walnut Street Bridge|
|Lucy and I|
Where is your favorite breakfast place to eat in Chattanooga, Tennessee?
Saturday, April 26, 2014
1 pint heavy whipping cream
1 Tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners' sugar (or to taste)
Put all the ingredients in a large mixing bowl, preferably one that has been chilled.
Mix on low speed until ingredients are combined.
Mix on high speed until soft peaks form, scraping sides of bowl often.
Store tightly covered in the refrigerator for up to 3 days.
Friday, April 25, 2014
4-6 ounces blue cheese
3/4 cup heavy cream, more if necessary
6 ounces green beans, trimmed
salt and pepper for seasoning
Sprinkle beef with salt and pepper.
In a food processor, combine blue cheese and heavy cream. Process until mixture is smooth and spreadable, adding more heavy cream if necessary. Transfer mixture to a small bowl, cover and refrigerate.
Fill a medium bowl with ice and water. Set aside.
Fill medium saucepan with water. Bring to a boil. Add 1 teaspoon salt and green beans. Cook until color changes to bright green and beans are tender, about 2-5 minutes. Transfer beans with a slotted spoon to ice bath. Let stand until cool. Remove beans from ice bath with slotted spoon and pat dry. Set aside.
Divide blue cheese mixture among the slices of beef and spread thinly on each slice. Roll up beef pinwheel style, place 3 beans in each.
Recipe slightly adapted:http://www.sporkorfoon.com
Thursday, April 24, 2014
1/2 cup butter, melted
3/4 cup chocolate chips
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans-(toast pecans prior to mixing 6-8 minutes) at 325'.
1/2 cup flaked coconut
1/4 cup chocolate chips
1 (9") deep dish pie crust, unbaked
Preheat oven to 350'.
In a large bowl, pour warm melted butter over 3/4 cup chocolate chips and stir until smooth.
Mix together flour, brown sugar, and white sugar, then stir into chocolate mixture.
Stir in eggs and vanilla, the fold in pecans, coconut, and 1/4 cup chocolate chips.
Pour into pie crust.
Bake in preheated oven for 30 minutes.
Top should be set, and may crack slightly, but the pie is best if under-baked.
Wednesday, April 23, 2014
Overlooking the historic Provincetown harbor is a restaurant in New England where we had waterfront dining. It's name is The Lobster Pot. Here is where I fell in love with Key Lime Pie. Since then I have had different versions of this sweet delight, below is my adaptation and the one I have come to love. I hope you enjoy it as much as I do.