wayfaringwordhack: (Sprout: chocolate - animated)
[livejournal.com profile] asakiyume has some lovely painted cookies, and she shared the recipe with me in the comments of this post (do click through, even if you don't plan on making any cookies, to admire hers.  And here are some lovely example of stars and more angels).  I made a batch to take to a Christmas party today* (um, many cookies did not make it because we had to, um, well, eat them.  For research purposes, you understand. Oh, and I gave a few to my housekeeper in her Christmas gift bag).

I wanted to experiment with natural dye and a red-and-white color scheme so used lingonberry (similiar to cranberries but smaller) juice. I think two things went "wrong."

First off, I perhaps made the icing a bit too thin. Not from a taste standpoint because, being made from powdered sugar, the icing was already sweet enough, but maybe the icing would have held up better to the juice? I dunno know.

The second problem, then, was the juice was too acidic and ate through the icing, making it hard for me to do detail. Instead of painting smoothly *on* the icing, I found that the colors pooled a bit under the surface. You can't tell in the photos, but looking across the cookies, you can see where the glossy surface of the icing has been disolved. Maybe beet juice next time?

Still they are pretty, I think, and I had a lot of fun doing them.



Sprout helped, but she ate all of her creations (except the unfrosted tree you can barely glimpse with the brightest red touches). My favorite was when she painted big swatches of red across a hedgehog, adopted a squeaky voice, and said, "Oh, I'm bleeding!" before she gobbled it up. :P

_________
*It isn't late for Christmas parties because here in Egypt we get the fun of having celebrations from the Western-assigned 25 December Christmas day until the Coptic Christmas on January 7.
wayfaringwordhack: (Sprout: Soëlie eating)

Can you guess which one?

I made a Thai-influenced soup for lunch:

Junebug took his spoon, dug in, and proclaimed, "Tasty!"*

Sprout looks in her bowl and without tasting it, wails, "I like shrimp, I like calamari, I like chicken; what a bad surprise this is, having them all together! And rice! I didn't want my rice mixed in!"

o.O


_________

* Yes, I made the soup, so I might be biased, but it was very tasty.

wayfaringwordhack: (critters: maki - tasty)
I made a galette on Saturday, and it was great.  If I do say so myself. :P

This time there were no leaks, it wasn't too sweet, and the crust rose even more beautifully than last time. I tried a method that called for baking 20 minutes at 180 (Celcius), then 20 min at 160, and 20-40 min at 140.  As you can imagine, with the oven I have, that wasn't really feasible but I did my best to progressively lower the temperature by propping the door open with a wooden spoon, and then turning off the oven toward the end of the baking process.  It takes longer and is a bit more tedious, requiring more attention, but I'll try it for sure when I have a better oven.

I also opted for a freehand design of my own imagining.  I should have thought it out a bit more rather than doing it spur of the moment with a 4-yr-old chattering at me and a crying baby hanging on my leg. :-/ Apart from the few places that I cut a bit too deeply, it turned out all right:

IMG_5927

IMG_5930

IMG_5933

I was thinking of olive branches and a little dove of peace.  I wanted to do several little animals and leaves, but then the kids started in on me, I decided to keep it simple.
wayfaringwordhack: (Sprout: chocolate - animated)

For the second time, I've made a galette des rois (kings' cake) for Epiphany (which is also the Coptic Christmas Eve); acutally I made two.  Last year, my puff pastry puffed only moderately; this year, lots of puff--oh glorious flaky layers!*--but both of the galettes leaked, losing quite a bit of filling. Thankfully, I had put in a lot of frangipane. Another thing for me to be thankful for is that these galettes des rois can be cooked at very high temperatures, seeing as how my oven doesn't like to cook anything under 200 degrees C / 400 F.

galette des rois

Next year will be my year!  But, I just might make another one in a couple of days to see if I can get it right. I want to eat more! I want to make more pretty designs on the top.

We invited some French friends over to enjoy them with us, and their youngest daughter got la fève. I had made a crown for her but forgot to take a picture.  If you go to this Wikipedia page and scroll down to the section about the French king cake, it'll tell you about the tradition.

For this year or next, for my own record, here is a list of sites and videos I used to study the recipe and techniques:

Recette pour pate

Recette technique de la pâte feuilletée par Chef Philippe (video and recipe; butter trick since "beurre de tourage" is not readily availabe to lay bakers: Put softened butter on baking paper or plastic wrap and, using a rolling pin, flatten it into a 20X20 cm square, about 1.5 cm thick.  Put back in fridge to firm up a bit. Basically like this [video doesn't have sound])

Recette façon grand chef : la galette des rois (YouTube video about how to put the galette together and make the frangipane. This link writes out the recipe for the frangipane and provides slightly different instructions than the one I usually use for the puff pastry, adding 100 grams of melted butter to the detrempe. Might make it too rich for J. :P)

Recette Galette des Rois par Arnaud Delmontel (another YouTube video about how to put the galette together)

Pour chiqueter la galette

Some notes:
- Make sure to work the détrempe well so as not to have lumps in it that will cause the dough to crack upon rolling it out (yeah, learned that one the hard way).
- Re frangipane: Equal parts butter/sugar/almond powder didn't work for me. Way too sweet. Scale back on the sugar. Did not use a recipe that called for a thickener like cornstarch and the frangipane was fine. For two cakes, I did 250 each of b/s/ap and four eggs and had plenty left over.
- Do NOT crowd the border with filling; otherwise, a good seal will be impossible.
- Start the pastry the eve (at least) of baking day to save time and headaches. Dough keeps 2-3 days in fridge.
- By following the two-washes-with-egg procedure in the "grand chef" video, my galettes were shiny and did not need to be brushed with syrup. I brushed them anyhow, but maybe it would be better not to to cut back on sweetness

____________

* The angle doesn't do the cakes justice, making them look flatter than they were. :P

wayfaringwordhack: (art: thé)

J has to work on Thanksgiving Thursday, so I was not planning on doing anything this year. What with being sick* and not knowing many people here in Cairo for whom Thanksgiving is a big deal, I was all right with the idea of not making a fuss. The more I thought about it, though, the more I realized I didn't have to do much in order to mark the occasion.

So, we had slow-roasted duck, homemade cranberry sauce (found frozen lingonberries), cornbread dressing, and pecan pie as traditional fare, with green beans, a green salad, and roasted potatoes and garlic with a homemade baguette.  And we watched Charlie Brown's Thanksgiving just before eating.  Not to be all bah-humbug or overly-critical of "must-see" holiday movies, but that cartoon is really blah. I never cared for Chuck and his friends while I was growing up, and I see the love has not grown with me into adulthood. :P

Wishing all who celebrate (and even those who don't) and thankfilled and blessed day tomorrow.  If you do "do Thanksgiving" what is your one (or 2) absolute must eat item for it to fill like Thanksgiving to you? I once knew a boy whose family had hamburgers every Thanksgiving because none of them liked turkey and the trimmings.

________
* Sprout is feeling so much better. She went to bed at 4:30 p.m. yesty and slept (a bit fitfully, it's true) until 6:45 this morning. She has been herself all day, without a hint of fever.  Also got my lab results, which declared that I have not "pathogenic bacteria" and do not need antibiotics. I sure am glad I asked for a throat swab because, had I not been adamant about not wanting to take antibiotics while pregnant, the doc might have prescribed them anyhow. My throat still feels irritated, but it is nothing I can't live with.

wayfaringwordhack: (art journal)
Been a busy week here, but not on the house cleaning front. Still haven't finished that, and what with the dust, it looks just as bad as when we arrived.  I'll get to it. Soon. Soon.

In the meantime, I've been making:

- sourdough starter (let the other one die while struggling through the first trimester)
- kimchi
- dilly beans
- makdous (combined this recipe and this one)
- homemade body butter (riffed off this recipe)

And I started a little sketch while S does her art.  And the blanket. Slow progress, but I think I finally have a suitable join-as-I-go technique down. Took me many false starts to find something I'm OK with. It isn't perfect, but I think it will do.

blanket and sketch
wayfaringwordhack: (critters: maki - tasty)
The bananas here in Egypt aren't quite as good as they were in Mayotte (you can't get a lot of different varieties, either), but they are so much better than the supermarket offerings in France.  You can, of course, buy them in the store here, but they are better fresh off the cart where the hands are still in a bunch.


bananas

And did I mention cheaper? If you are up to speed on your Arabic numerals, you will see that you can buy a kilo for 5 EGP (Egyptian pounds), which works out to about 32 cents a pound.

Hail the street vendor from your balcony, pop down to the street to buy a hand or two, hurry upstairs, and make banana pudding pie. If you want. :P

Guess who has dessert waiting for her? :D
wayfaringwordhack: (Sprout: Soëlie eating)
I wanted to post about our sea-filled Sunday, but I have to make some room on my laptop hard drive before I can play with photos. Instead, have a post about something else. How about food?  You good with that? OK.

I've been wanting to make this delicious-sounding recipe for "Chilli Chicken[livejournal.com profile] khiemtran posted about a while back.  However, I could never conspire to have all the ingredients on hand at the right time. The other day, after having chicken three days in a row, I thought, "To heck with it, I'll make Chilli Chicken with pork instead."

Only I didn't have dried chilies. No problem; I had fresh ones. I didn't have soy sauce, neither light nor dark. No sweat. I had miso. I just mixed that with a bit of water.  No Shaoxing wine to be had either. No worries. A splash of Genmai Su did the trick. And I didn't really know how much sichuan peppers to throw in there, so I guestimated based on [livejournal.com profile] khiemtran's photo. 

Thank goodness, I remembered to drizzle on some sesame oil just before serving. Otherwise, the dish might have been too far from the original. ;)  Despite all the changes, it was verrrrrrry tasty. J was relieved, though, when I told him he could stop eating the chilies. "You could have told me that earlier," he said, dabbing sweat from his forehead. >:}

In other spicy news, I made another batch of kimchi based on [livejournal.com profile] barry_king's recipe, linked to by [livejournal.com profile] asakiyume.  It isn't fermented yet, but I had a bit that wouldn't fit into the jar and decided to eat it today. 

S asked for a bite, and I told her it was spicy. She insisted she wanted some (she regularly tastes my "spicier*" food, like the Chilli Chicken Pork above), so I dipped the very edge of the spoon into the juice and let her lick it, thinking that would be enough to suit her.

"'picy," she said. "More!"

"More?"

"More 'picy."  She grabbed the spoon with a bit of cabbage on it and shoved it in her mouth.  "Mmmmmm. More!"

"More kimchi?"

She dropped the spoon, snagged the almost-empty bowl of kimchi from me, tipped it to her lips, and slugged down the rest of the juice...then used her finger to scoop the remanents into her mouth.  "Mmmmmm, kiiiiiiimchi!"

Needless to say, the jar I made is not going to last long...

_________________________
* She's always eaten the same things we eat, but if we are eating something spicy, I make sure hers isn't as piquant as ours, and I'm using "piquant" in the true French sense of "stinging/hot."
wayfaringwordhack: (neener)
I tossed my sourdough starter out!  I had put it into a different jar so I could clean the one I normally keep it in, and when I came across this "different" jar of starter in the fridge, I thought it was some extra that had been forgotten.  I just poured it down the drain.  Then today, when I went to feed it...no more starter. >.<

It had just reached a stage where I was finally getting good, consistent results with my bread. Now I have to start all over.

Argh!
wayfaringwordhack: (art: thé)
I saw a twist on hibiscus tea the other (sweltering) day and just knew I had to make it. Score that I had all the ingredients on hand. The only problem was that I didn't read the directions all the way through and didn't realize it needs a night of chilling before being ready to drink. I cheated and tasted it after a couple of hours, when the chia seeds had had time to gel, but the beverage really is best when very cold. So think ahead!


IMG_5717

hibiscus chia fresca2


Hibiscus Chia Fresca
Adapted from recipe by Heather Lionelle via Real Food and Health

What you need:

1 T hibiscus flowers, dried
1 t lavender flowers, dried
2 t mint, dried 
1 T organic orange peel, dried
1 quart/950 ml water
1-2 T honey, depending on how sweet your tooth is
1/2 cup fresh or frozen berries, mashed
2 T fresh lemon juice
3 T chia seeds (you could actually omit these and just make Hibiscus Fresca. Different texture, but the taste would be the same)

NOTE: All the dried ingredients could be substituted with fresh, just increase the amounts a tad.

How you do it:

Bring 1 quart of water to a boil. Remove from heat, add first four ingredients, cover and allow to steep for 20 minutes.

Strain liquid and stir in honey. Once it reaches room temperature, stir in mashed berries, lemon juice, and chia seeds.

Refrigerate overnight.

Shake before serving.
hibiscus chia fresca

The Sprout really loved it, so I think next time I'll have to double the recipe. I'll also add a cinnamon stick to the mix. (ETA: I did add a cinnamon stick to my last batch, and while it was tasty, next time, I will take it out of the steeping ingredients after 10 minutes so it doesn't overpower the other flavors.

By the way, I think the tea is better served without ice, but since I slurped down so much of it, there wasn't enough for another full glass...after I knocked over the one I was photographing. >.<  Hence the ice cubes to fill it back up. :P
wayfaringwordhack: (Default)
- Had a productive writing morning; was able to plot out Bax's arc/scenes across the trilogy, give or take a few scenes that will either become redundant or be added as/if needed.  I am doing this plotting on index cards for all the POVs, just jotting down the basic scene ideas, sometimes no more than a couple of words. I'm OK with this part of the plotting process, but every time I expand the ideas into actual scenes with scene-essential ingredients like goal, conflict, disaster, I get stumped. I think I don't need to know these key bits of info just yet and I can write on, trusting the point of the scene to magically metamorphose into something plot-relevant. Only, I ended up writing pointless scenes at worst, low-impact scenes at best. So this time, I'm realllllly trying to stay focused.

- Gathered some crithmum (rock samphire) at my special writing spot and ate it for supper. Very tasty raw (and steamed, which is how I served it to Sprout).  Can't wait to experiment with it some more. I also gathered a new-to-me mint.  There were two types: the one I picked, which was tasty; and the other, with small, deep red flowers. The second did not have a distinctive smell and the small nibble I took seemed OK, but I'd like to be sure of it before gathering a lot more.

- Napped for almost two hours.

- Biked down to the beach with Sprout and J this arvy. Had ice cream and played in the sand. Sketched a bit while J pretended to be a zombie in pursuit of of Sprout for supper. We get such a kick out of hearing her exclaim, "Encore 'ombies! Encore!"

- Kim chee is my friend. Finally got around to tasting the batch I made, and it is yummy.  J thought it was good, too, but said, "I don't know what you would eat it on, though."  Eat it on? I thought. Just eat it out of the jar! :P 
wayfaringwordhack: (Sprout: Soëlie eating)
A perfect gift for me would be a guided walk with a botanist/forager extraordinaire. I know there are so many plants all around me worthy of my plate (80% of plants are comestible; not all 80% are delectable, though), but I just don't know how to identify them.

However, I do know alliums when I see--and smell--them; so during a drive with S and my mil, when I spied beautiful globes of clustered flowers bobbing amidst the tall grasses, I knew I had to go back with a trowel for a little wildcrafting.

In the prairie behind my mother-in-law's house, I also stumbled upon some fennel. Perfect for mixing with that wild garlic. Along with some narrowleaf plantain and wild violet* leaves, we had the makings of what I call my Poor Girl Soups.  Wild Garlic and Fennel Soup probably sounds more appetizing to most, I'm sure. 
 
IMG_1275



If you'd like to make something similar, first go a-gathering:

ingredients
Recipe under the cut )

taste tester

I think she approves. :D
_______________

* With all plants, know what you are gathering! If you can't make a positive ID, don't eat it, and don't consider me an expert or use my photos as your only guide. Don't confuse violets with lily-of-the-valley, a plant that likes similar growing conditions to violets and has a similar leaf. The best way to identify violets is wait until the plant is in flower. 

wayfaringwordhack: (Sprout: Soëlie eating)
Sorry that this is in French for now. Don't have time to translate it, but I want to have a copy of the menu to remember:


menu )

wayfaringwordhack: (Sprout: chocolate - animated)
...if I were Persephone* and, to boot, I'd be damned to an eternity at Hades' side because I cannot. stop. eating. pomegranate seeds. Four seeds? Who was she kidding?

I know the season will soon be over, but for the moment, there are gorgeous pomegranates, as big as my two fists, on fruit stands everywhere.  And the seeds are tangy, juicy, ruby perfection. I haven't tasted pomegranates so good since I was a child and could eat them straight from my aunt's tree.


_______________
* I never could stand Persephone.  I still remember being 11, curled up on my bed with a book on Greek mythology and getting mad--yep, downright irritated--at the thought that she could eat ONLY four seeds. :P
wayfaringwordhack: (Sprout: chocolate - animated)

First, a word for Authors of Fantasy Whose Characters Eat in Taverns:

If ever you get slammed by critters/readers because your characters eat the ubiquitous bowl of stew, all you have to say is, "My world is loosely based on Albania, and there, they eat lots of stew."

:P

The second day, upon arriving, I ordered takeout from a neighborhood restaurant, not yet ready to dive into adventures in cooking with two pots and a pan (and no cooking utensils besides soup spoons and freakishly flat forks). Sensing I hadn't a clue and couldn't speak a word in Albanian, the helpful server at the one-room eatery invited me behind the counter where the cook proceeded to lift the lid off seven of the ten pots she had on the counters and enormous range. Each and every one contained a different kind of stew.  Her husband (I think) took the lid off another to reveal what looked more like a soup--smaller pieces of what-have-you in a thin broth--something the locals eat for lunch; they didn't offer me that one. So, yeah, lots of stew-like dishes.  Oh, and if want rice, you ask for a "pilaf."  Easy enough, that.

And for breakfast that morning, in addition to a wonderfully tasty loaf of bread, Julien brought home a profiterole.  It looked like this:

Not at all what we are used to. Didn't taste at all like we are used to either.  Julien ended up eating it; I would have died of sugar shock had it been up to me to finish it.

In addition to stews, Albanians are verrrrry big on pasta.  And pizza.  You see as many, if not more, restaurants with Italian dishes on the menu than Albanian fare, and there's a pizzeria on every corner when you're trying to get home.... ahem, sorry about that.*

Fast food, hot dogs, "tost" (still don't know what they mean by that; grilled cheese maybe?), and "krepas" are pretty big, too, not to mention sanduiçs!** 
______________
* please tell me you get the silly song reference.
** In Albanian, the cedilla is pronounced "ch"

wayfaringwordhack: (critters: maki - tasty)


The days of making my oven...um, obviously I really do miss my oven...ahem, the days of making my own bread, of days of baking and knowing my food was going to turn out and be cooked in the expected amount of time.*



  






























_____________
*The other day, I tried to make a fig and rhubarb cobbler in the thing that passes for an oven in this apartment. Instead of 25-30 minutes, it took 2 hours to bake... You can imagine how dry the edges were when the center finally set enough for me to call it done.
wayfaringwordhack: (art: guitton - housework)
I didn't post to-do lists the past two day, but that does not mean I was slacking.  Wednesday was filled with doctor stuff for Soëlie, as well as errands and grocery shopping and the "normal" daily stuff I want to do, like write, art journal, and keep the house tidy.

Yesterday was consumed by my Battle Against an Invisible Foe.  According to the doctor, the bumps all over me and the Sprout are bites. She first said spiders and then maybe fleas. I mostly have bumps on my thighs, stomach, chest and a couple on my back.  Soëlie has some on her legs, on the insides of her elbows, and her armpits (at least 7 on each side). For my part, I'm having an allergic reaction to them; they last close to two weeks and remain inflamed--between penny- and quarter-sized (5 centime and 2 euro coina, respectively)--and itchy for almost the duration. This is the second "attack" I've had in the last month and I am Tired.Of.It.  

I don't know if it is fleas or if it will help, but I washed all our bedding yesterday and vacuumed the house, which is tile throughout, excepting the two sisal-carpeted bedrooms, where the cats are not allowed. I've confined the poor kitties to the terrace and yard until I can treat them and wash their bedding; I did 4 loads yesterday alone and my weekly quota is 4, so.... Oh, and I want to wash the doormats and the couch cover.

Ugh. When will it end. Will it end?

Enough whinging; now to do something about it:

~ Wash, fold, and put away laundry
~ make fromage blanc
~ fax important papers to Julien -- post about that to follow
~ re-vacuum the house
~ write 750 words
~ go to the pharmacy
~ get S an appt for an immunization Actually saw the doc right away and got it done.
~ art journal
~ make Honey Nut Medley.* Not going to happen tonight, but I put it at the end of the list because it was the least pressing. Maybe tomorrow...

ETA:
~ Talk to landlord about the move
~ Take care of administrivia
~ go to post office


Soëlie has had me awake since 5:40. Not the first time, believe me, so you'd think I'd be smart enough to just get up and get busy instead of trying to coax her back to sleep.  If I 'd done that, I'd be halfway through my list now.

_________________
* I feel like I'm always the last one to figure things out, but did you know that if you use the LJ Rich text button for inserting a link, after entering the link in the URL field, you can click the "Target" tab at the top, and select "New Window (_blank), and your link will open in another navigator page (or tab is your browser is configured that way) so the person clicking doesn't leave your page? 





wayfaringwordhack: (sunflower - closed)
 Last year spoiled me; I realize that now, coming home with my sack almost empty after a wildcrafting expedition.  Last year, I made jar after jar of preserves, both of sour cherries and plums. The cherries this year came and went so quickly, and I foolishly thought they would linger like last year, the year of plenty.  The plums are almost all wormy, the yield lamentable.

And the milweek.  Last year, the patch was chockful of pods looking like horned and warty demon claws, and this summer, I couldn't wait to sink my teeth into them.  I noticed a few teardrop sized pods a little over a week ago, so I went out to harvest tonight. I came home with seven, yes seven, little pods.  The patch is stricken, suffering from too much heat, followed by rain, followed by a freaky chill and then heat again; the flowers are shriveled without forming pods, the leaves already curled and yellowed.  There are still some pods that are too immature to gather, but a bumper crop it will not be.

That's a pity because the pods:  Delicious!

The only thing that seemed to have thrived this year is the wild asparagus. With the unseasonable chill, we got a late crop of shoots, but not knowing to expect it, I missed almost all of them.  I did find one to add to my stew tonight, and that was a tasty treat.

I don't know how to feel about moving away on such a note.  I would have liked for the land to give me a grand send-off, but at the same time, it makes it a little easier to leave my haunts, knowing that not every year is a bountiful one.
wayfaringwordhack: (Default)
I'm always saying that I'm going to post recipes and then don't get around to it. Not this time, I decided.

The problem is that I usually want to do a fancy photo post, and I don't always feel like getting the camera out while I'm cooking. First, food stylist I am not. Second, baby underfoot. Third, lighting and tidy kitchen issues. Julien believes in the clean as you go method, whereas the kitchen looks like a bombsite as I go. :P

Still, I gave it a shot last night with these pots de crème à la lavande, not getting enough photos for a step-by-step recipe but just a few to put you in the mood.


Lavender is in bloom and I can't walk by a shrub of it without wanting to eat crème à la lavande. I do not give into the temptation on a regular basis because a) just wait until you see the amount of cream in these puppies, b) I read that pregnant and nursing women should avoid lavender (the article didn't state WHY and because I know the "dosage" I get from this dessert is minimal, I choose to still eat it. Just FYI).

Lavender Cream Pots

Pots de crème à la lavande, (Lavender Cream) recipe by French chef, Marc Veyrat.

Ingredients:
25 cl or grams (1 c) milk (We use whole milk, fresh from the farm)
1 T dried lavender buds (We have used fresh flowers, gathered in the courtyard of our first apartment. Ah, those newlywed days)
4 egg yolks
40 g (about 1/4 cup minus 1 T) caster sugar
330 g cream (You can use whipping cream, I would imagine. We use cream fresh from the farm, which is very thick--the ingredient called for in the French recipe is "liquid cream"--but as the dairy farmer pointed out, leave cream at room temperature and it will liquefy)

Julien's variation (pictured above):  Add a couple of chunks of dark chocolate to the ramekins before the cream for a surprise OR grate chocolate on the top.  Chocolate and lavender get along famously.
__________________

Bring the milk to boil in a saucepan, then add dried lavender flowers, cover, remove from heat,  and let steep for 10 minutes.

Preheat oven to 150°C / 300°F. 

Vigorously whisk egg yolks and caster sugar until the mixture is pale and thick. Fold in the cream. Pass milk through a filter to remove lavender flowers as you add it the other ingredients.

Place parchment paper, paper towels, or a dishcloth at the bottom of a dutch oven (in French, the recipe calls for a dutch oven, but we use a casserole dish, too, and it turns out fine). Place 4 ramekins on the paper/towel (We've found that it makes closer to six ramekins) and fill them with the cream. Pour water into the dutch oven, halfway up the ramekins. Put dutch oven on the hob and bring water to a simmer. Cover and bake in oven for 30 minutes.

Note, if using a casserole dish BOIL THE WATER first! Cover casserole dish with foil and bake as above.

Chill at least 4 hours before serving.

Bon appétit!
wayfaringwordhack: (chocolate - animated)
I think we have a food snob in the making. A few things that come to mind:

Favorite dishes, as in things she goes wild over:
Chocolate ice cream
Lindt 90% chocolate
Beet green soup
Cherries (as well as the sour variety)
Courgette (zuchinni) soup
Petit pots de Creme de Lavande*
Ossau iraty (Basque cheese made from sheep's milk)

She also likes:
Chicken
Salmon
Cavier
Duck breast
Gaspacho
Milkweed flower buds
Cantaloupe
Yogurt
Fromage Blanc

She tolerates:
Potatoes
Carrots 
Egg yolks
Bananas
Asparagus
Pears
Green beans

Doesn't particularly care for:**
Peas
Broad beans
Applesauce

_______________

*I plan on posting the recipe for this soon.
** Haven't tried these things for a while; her tastes may have changed

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