recipe

Archive for March, 2008

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Mar
24
2008

Two Weeks! What???

Can that be right? Two weeks from tomorrow, we will head out to France. I can’t believe it is so close. Really what happened to that other 18 weeks??? I am getting more and more excited and find it hard to believe this is actually happening. Even 5 years ago it would have never crossed my mind to take such a trip. I wanted to be able to one day see Vermont or Maine, or Idaho! Not that I have seen those places to date, but now I believe I will. This however is the Grand Adventure. I am trying to practice packing. Sounds silly but I dont need to wait till the day we leave to find out I simply cannot get everything we will need in the allotted luggage!

Soon this will be my view as I round the corner!

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Mar
24
2008

Spring is Springing! and A Recipe!

The Proof:

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And isnt this a happy little boy whose staying with Grandma Suzi this week???

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now to the food!

What says Spring more than eggs??? Well, and asparagus?  

Slow-Scrambled Eggs over Asparagus

Scrambled eggs as smooth and creamy as a well-crafted custard are easy to produce if you do it the French way—using room temperature eggs cooked very slowly over low heat.

Ingredients:
*  2 bagels, cut
* 1 lb. asparagus, tough ends trimmed and spears peeled
* 4 Tbs. unsalted butter
* 8 large eggs, lightly beaten
* Salt and freshly ground black pepper to taste
* 1 Tbs. minced red onion (optional)

Directions

1. Preheat oven to broil.
2. Butter and toast bagels lightly, remove from oven and set aside. Steam or blanch asparagus, drain thoroughly and set aside.
3. Sliver 3 tablespoons butter. Beat eggs in a bowl. Melt several butter slivers in a large nonstick saucepan over very low heat. Add eggs, and stir continuously with a wooden spoon for 15 to 20 minutes, adding slivers of butter occasionally. Season with salt and pepper.
4. Meanwhile, heat a large skillet over medium heat. Add remaining 1 tablespoon butter, and when it melts, add asparagus. Cook for 5 minutes, tossing occasionally.
5. To serve, arrange asparagus spears on warm plates, top with eggs, sprinkle with red onion and serve with bagel toast.

Now one more glimpse of Spring…

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all photos courtesy of Rachel.  

 

Mar
22
2008

More of Rachel's Handiwork…

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This was the first cake she decorated at 11.  Not too shabby.

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