Friday, August 17, 2007
Sweet Stuff
And Cat isn’t the only clever cake crafter, Debbie, created this lovely wedding cake for a friend, cleverly piping the sides with mountain vistas. Debbie has a passion for pasty that runs deep.
Then I was at the store and saw this site
that tickled my funny bone.
Wednesday, August 15, 2007
The Best Move Ever!
Today’s Lunch
Navajo Peach Crumble
Peaches are beginning to come in. This recipe has been making its way around the office.
Topping:
1/2 C. Flour
1/3 C. Cornmeal
1/3 C. Sugar
1/8 t. Salt
1/3 C. Butter
1 T. Toasted pine nuts
Fruit:
3 C. Peaches (peeled & sliced)
1/3 C. Sugar
1 T. Lemmon or Orange juice
1/2 t. Cinnamon
Combine flour, cornmeal, sugar, and salt. Cut butter into the mixture with two knives or by rubbing mixture between thumb and fingers until coarse crumbs form. Stir in pine nuts and set aside.Combine sugar, peaches, juice, and cinnamon. Spread in 9" or 10" ungreased pan. Sprinkle topping evenly over fruit and bake until fruit is bubbling and top is golden (about 30 min.). Let sit a few minutes before serving.
Wednesday, August 01, 2007
Aww Shucks
4 ears of corn
6 eggs
1 tbsp hot salsa (I recommend Frontera by Rick Bayless)
Salt and Pepper to taste
Fill a large stock pot with water. Bring to a boil and place eggs in boiling water with a slotted spoon. Reduce heat so the water stays at a rolling boil. Set a timer for ten minutes. Run out into the field and pick four ears of corn and shuck. Remove eggs from water and run cold water over them. Place shucked corn in boiling water and cook for three minutes. Remove corn and douse with cold water and allow to cool. Peel eggs and chop. Remove corn kernels from cob. Mix egg, corn, salsa, and season with salt and pepper. Serves 4.