My new favorite cooking host is Kevin Dundon on the Create Channel. He hosts Modern Irish Cooking. I made his Berries Sabayon tonight. It required a lot of whisking in a bowl over a pot of simmering water. Instead of using a fresh ($11.00) vanilla bean, I used the equivalent of vanilla extract (1 teaspoon). I used a Taylor sweet Port wine. The lady at the liquor store helped me pick it out....I was clueless what to use. It turned out amazing. If you want to impress your company, make this. It's a sophisticated dessert. The bummer is you can't make it in advance and it doesn't keep. Wicked awesome good and worth the inconvenience. :). Here's a link to the recipe: http://www.kevindundon.com/berries-sabayon
Tuesday, June 2, 2015
This capelet is very loosely based on a free pattern by the Red Heart Company. Here is the link: http://www.redheart.com/free-patterns/lacy-knit-capelet. Besides not doing the lacy pattern, I made a couple of other changes. For the life of me, I can't remember what I did differently. This has been sitting around for a long time waiting to have the ties finished. Once I finally sat down to do them, they went very quick.
Monday, June 1, 2015
Have a huge lilac bush in the back yard. Tried making potpourri out of it. I hung clusters of the flowers upside down on an old tobacco drying rack in a dark closet for 3 weeks.
Then I spooned the dried petals into sachet bags I found at the Christmas Tree Shoppe.