Coming backAs I sit here at my laptop, I think ... "How am I going to do this?" Where do I start? What am I going to talk about? HOW am I going to even begin writing about the journey that I have been on?
Countless times have I started typing and set aside a few words, a paragraph or two, or even a whole page. Though, I never did post. I didn't think I was ready. Thoughts, feelings, insights, etc... entries in my email or journal, in personal texts, on scraps of paper, or swimming in my mind. And I am finally deciding to bring it all together. To share my burdens, my joys, my strengths and weaknesses, my insights, ... my life; this blog is no longer just about food. And if there's an ear out there, I am blessed. And perhaps I can bring truth to your world, as God has brought it to mine. Truth. About our purpose here. Truth. About my struggles. Truth. About my joys. Truth. About health. Truth. About our world. There are so many lies we were born or taught into believing and their manifestations are far beyond UgLy. But when we learn the Truth, we can make the changes we need to be better for our Lord and Savior. The changes that perfect us and make us new. I am becoming new. It is no easy journey and I am certainly not through, but I will no longer let the waiting period dictate the postponement of sharing my story. And so let it begin. This is my story... |
"Food is an infinitely rich subject, and there's always something about it to understand better, something new to discover, a fresh source of interest, ideas, and delight." |
Time. Always a difficult thing to come by. Typically, it comes by us and quickly passes! And so finding time to venture out and post what new creations I have made has been a bit ... slightly almost impossible. But then not.
So have you guessed what my second recipe turned out to be? (That is, if you haven't already looked at Facebook.) Bananas foster! It is a simple recipe with ooey-gooey bananas cooked in a rich and rummy syrup that craves a few scoops of vanilla frozen yogurt. I use frozen yogurt because it just makes my stomach feel so much better than ice-cream, but if you like ice-cream then go for it! In fact, we didn't even use vanilla frozen yogurt, but instead dulce de leche frozen yogurt. Superbly sugary and sweet. I should have used vanilla. This is the recipe I used: http://blogs.babycenter.com/life_and_home/bananas-foster-make-it-tonight/ Though, I added a wee bit of coconut oil and lessened the butter only slightly. Also, the rum that I used was Captain Morgan Spiced Rum. It gives the dish an extra swing and is not too overly expensive to purchase. As time quickly passes, I was soon encountered with my third week's assignment of another new recipe! And no soon after my realization, did I formulate a new dish. It's a French classic and is masculine with its feminine counterpart identified by the addition of an egg. Any guesses? Croque Monsieur! It's basically a ham and cheese sandwich, enhanced with a creamy, milky sauce. Croquer is the French verb for "to munch" or "to be crunchy or crisp". Prior to the addition of the sauce is the sandwich crunchy, but no soon after does it become warm and soft like bread pudding. The recipe is simple: two pieces of good bread, ham, cheese (gorgonzola, swiss, provolone, etc), and dijon or wholegrain mustard. Toast the bread, assemble the sandwich, stick it into the oven. While this is all going on, make a roux of butter and flour, let the roux darken to a caramel-like color, and then add the milk (2% is a happy medium). I added a good pinch of salt to pull out the sauce's flavor and nutmeg to enhance the sauce. Also, I let the milk boil for a little while and quickly turned the heat to a low-med setting. Once thickened, take the sandwich out of the oven and pour on the sauce! Trust me, you'll want to drink this sauce because it's so good. Licking your plate may also be a necessary indulgence. Well, there you have it! Hoping you are all adventurous enough to try new dishes or even these that I've made!
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February 2017
"Food is an infinitely rich subject, and there's always something about it to understand better, something new to discover, a fresh source of interest, ideas, and delight."
From Pennsylvania to France to Washington DC to Florida, I've had myself many an adventure. Now it's time to indulge in the life of a Floridian. With great food, great friends, and great experiences, I offer you stories and pictures to take you away, into my world at Disney. Categories |