CUBA
Is Cuba ready for these characters??
Let it rain. Let it rain. Let it rain.....
Blau Varadero Resort Hotel
Drive on ...
Thumbs up!
You get to pour your own rum!!!
Love the classic cars.
Hotel Nacional in Havana
AS USUAL, IT'S ALL ABOUT THE FOOD!!
HAPPY THANKSGIVING, CANADA
The newest cook at the test kitchen!!!
Yum. These roasted peppers are about to become pickled peppers.
There are a lot of pumpkin pies in this field.
Life is short....Eat the dessert first!
Sweet potato casserole ready to go in the oven.
Big Bird!
Turkey plus rolled, stuffed, pork to make sure there are leftovers until 2010. What were we thinking?
LEMON TARTS
We just made these lemon tarts and they are delicious if you love lemon.
ZESTY LEMON TARTS
(Makes 18 servings)
2 eggs
2 egg yolks
4 ounces (113 g) butter
1/2 cup (125 mL) fresh lemon juice (about 2 large lemons)
Lemon zest from 2 lemons, chopped small
6 tablespoons (90 mL) sugar
18 baked mini tart shells
Place the eggs and egg yolks in a small bowl. Whisk the eggs until smooth.
Melt the butter in the top of a double boiler.
Add the eggs, lemon juice, lemon zest, and sugar to the melted butter. Whisk the ingredients in the double boiler over medium-high heat until the mixture thickens.
Remove the lemon filling from the heat. Cool. Spoon the filling into pre-baked, cooled mini tart shells.
Tip: In order to squeeze the maximum amount of juice out of lemons, roll whole lemons on the counter while applying pressure from the palm of the hand. Use a zester to get extra fine zest from the lemon peel.
ZESTY LEMON TARTS
(Makes 18 servings)
2 eggs
2 egg yolks
4 ounces (113 g) butter
1/2 cup (125 mL) fresh lemon juice (about 2 large lemons)
Lemon zest from 2 lemons, chopped small
6 tablespoons (90 mL) sugar
18 baked mini tart shells
Place the eggs and egg yolks in a small bowl. Whisk the eggs until smooth.
Melt the butter in the top of a double boiler.
Add the eggs, lemon juice, lemon zest, and sugar to the melted butter. Whisk the ingredients in the double boiler over medium-high heat until the mixture thickens.
Remove the lemon filling from the heat. Cool. Spoon the filling into pre-baked, cooled mini tart shells.
Tip: In order to squeeze the maximum amount of juice out of lemons, roll whole lemons on the counter while applying pressure from the palm of the hand. Use a zester to get extra fine zest from the lemon peel.
WORK BEES, FOOD, FUN, FAMILY & FRIENDS
Painting, Trimming, & Cementing
Raclette party with Pat & Joan
PJ party with Brenda and Barb
An afternoon with John, Peggie, Bonnie & Doug
Raclette party with Pat & Joan
PJ party with Brenda and Barb
An afternoon with John, Peggie, Bonnie & Doug
VISITORS AT THE TEST KITCHEN
A monarch butterfly drops by to taste the geraniums
Here's what the wind blew in.
IT'S A BAT!!!! Hanging upside down from the rubber beneath the windshield. We have never seen one here before.
Isn't she cute sleeping in the middle of the afternoon with her nose under her wing? It was way too bright for her. When it also got too hot, she was suddenly gone. Bats eat more than their body weight in insects so she can come back for a visit anytime.
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