I follow a lot of amateur cooks, chefs, and foodies on social media and this has been making the rounds lately. I am fascinated by Julia Child, and one of these days hope to purchase one or all of her cookbooks (or maybe will get them as gifts-hint hint).
But, I find this so interesting that her last meal would be a chicken – not beef or duck – but a perfectly roasted chicken. I like roasted chicken, but for my last meal? Maybe I just haven’t have the perfect roasted chicken? I understand the seafood, and the dessert, but again, I come back to the chicken.
Have you had such a perfectly roast chicken that you would want it as your last meal? What would you have as your last meal?
Mine would be cold as ice oysters on the half shell, a heavily marbled bone-in rib-eye steak medium rare, and steak fries – crispy, crunchy ones. If I could have anything, cooked by anyone, it would be my Oma’s kase spaetzle with my Mom’s chocolate cake.
“I want your character to reflect Me more and more. So endeavor to be loving and peaceful in your relationships with other people. When someone irritates or upsets you, try to see Me in that person. Remember that I created everyone in My own image. The most effective way to love people is to allow My Love to flow through you to them. My Spirit lives inside you, and you can ask Him to love others through you. To live peacefully, you need to forgive people quickly—including yourself.” —Jesus Today by Sarah Young, p. 142Blessings!
Today, we attend a wedding of a family friend, a dear friend.
“You don’t marry the person you can live with— you marry the person you can’t live without.” – unknown
“The groom always smiles proudly because he’s convinced he’s accomplished something quite wonderful. The bride smiles because she’s been able to convince him of it.” – Judith McNaught
Advice: Always hold hands when talking about finances or something difficult.
So excited for today, excited for them and their adventure.
This cake is for David, as he is a lover of cinnamon rolls…not WLS or Bariatric friendly!
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 tsp vanilla
1/2 cup butter, melted
1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
2 cups powdered sugar
5 tablespoons milk
1 tablespoon vanilla
Preheat oven at 350 degrees. Mix together the cake ingredients with add the melted butter at last of mixing.Pour into a greased 9×13 pan. Mix together the topping and drop over the top of the cake. Swirl into the cake with the back of a knife. Bake approximately 30 minutes or until cake is done.While cake is cooking, mix together glaze. When cake is done, pour glaze mixture over top while cake is still hot, and cool.Let cool…and serve.I needed to cut in the cinnamon mixture deeper into the batter. It is good, and David loved it. Super rich, and full of cinnamon roll flavor. Note: much better on day two.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.