Wednesday, October 29, 2008
Monday, October 20, 2008
Meet Boo. Her real name is Blue Moon over Kentucky. Her mother's name was Tuck short for Kentucky. She is a miniature black schnauzer and she has a wonderful sweet, timid disposition. She is fiercely independent, but will come for a cuddle every know and then. The family connection is that she is the daughter of my sister's dog Skyler who was a champion and is her father.
Because of her good lines the breeder wanted her to have a litter and that was the condition of us being allowed to purchase her. Little did I know at that time that I would have 6 puppies in my home for 8 weeks after they were born. The short story is that Boo gave birth during a snow storm, my sons Ryan and Rob had to help with the birthing, and because of he weather there was no way these puppies were going home with the breeder, henceforth, our family room became a kennel for 8 weeks. Boo had 3 black schnauzer and 2 salt and pepper and 1 sort of salt and pepper puppy.
Meet her daughter Cherish (Cheri Pie as we call her). She was born not breathing, not quite sure what her coloring was and the breeder didn't think she was going to survive and as a result gave her to Ryan for his help with the birthing. Well she did survive, actually she is quite a butterball!. She is the total opposite from Boo. She is feisty, a talker, fearless, loyal, loves to give "kisses', is a ,"Cling-on" , and the laziest dog on the face of this earth. When she isn't in trouble, she sleeps under my bed and we literally have to drag her out from under there so that she can go out. She is forever looking for food and pretty much has her nose to the ground hoping that something will come her way. I could write a book about their escapades...but that will have to wait for another post. Gotta go and rake the leaves now.
Friday, October 10, 2008
Thursday, October 9, 2008
Another, unfortunate incident was that I didn't bring my camera, as Janet had made this wonderful chicken and pineapple casserole and not only did it look good but more importantly it tasted great!(Should have taken pictures and included it in this blog.) I said that I would bring the dessert but it had turned into one of those days when everything that could go wrong ...did!!! I made the panna cotta in the afternoon thinking I would have enough time for it to set firmly before adding the espresso layer, the bottom line was that I should have started things earlier or just added a fruit layer, that didn't need to set. In hindsight, a fruit layer would have been a better idea, as most of us don't like to drink coffee late in the evening. What can I say we are getting older!
To make a long story short, the panna cotta did eventually set, not as firmly as I would have liked, but six desserts carefully went into a shoebox, so that I could put them on the floor of the car and not worry about them as I was driving to Janet's house. WRONG... as I turned the corner at the end of the road , one panna cotta toppled over hit the next one which in turn fell over and then the next 2 just followed domino style. Two did survive, and the 4 of us truly enjoyed eating them. Thank goodness for the bakery section at the grocery store, I did stop and buy a cake, but it turned out to be unnecessary and was taken to Chelsea Elementary for the staff to enjoy. ( Everybody deserves a sweet treat).
May I suggest that you prepare them early in the morning if you are planning to serve them in the evening. They truly are a simple preparation and they make a light delicious dessert that can be eaten any time of the day.
ESPRESSO PANNA COTTA
1 C heavy cream
1 C whole milk
1/4 C sugar
1/2 envelope powdered gelatin
1 tsp vanilla
4 tsp. instant espresso powder
1/2 envelope powdered gelatin
10 oz water
2 oz. brown sugar
For the panna cotta. sprinkle gelatin over 1/2 cup of milk in a pan until dissolved. Add sugar and remaining milk until all is dissolved, but do not boil. Remove from heat and stir in the cream and vanilla. Pour into glasses and let set in refrigerator.
For the espresso jello,Heat water to a boil. Remove from heat and sprinkle gelatin over water. Stir until dissolved. Add espresso and brown sugar. Stir until dissolved and let cool. Pour over SET panna cotta and refrigerate until jello layer is set.
( recipe from jenyu.net)
Sunday, October 5, 2008
As a result of his abundant energy I felt it only fair that the man get a special treat and as he just had a birthday last month, why not a belated birthday cake.
One of the problems I usually encounter when frosting layer cakes is that I never really know how much frosting should go in between the layers. I always worry that I won't have enough frosting left to cover and decorate the outside of the cake. As you can see I could have made the middle layer with the espresso ganache thicker. Oh well next time.... and yes there will be a next time as this cake is a keeper.