Super-Soakers

Today I spent the morning SCRUBBING the bathroom from floor to toilet to ceiling. Been trying to get it done all week, now all that's left to do is relax in the tub! Nothing better after a long week...

Good Enough to Rep(eat).

I came across this quote the other day... kind of a life mantra.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating"
... Luciano Pavarotti, My Own Story


So true. Let's just be sure I don't end up looking like this is my life mantra...!

Love is in the Frigid Air!

It is a beautiful day, but the kind of day I'd like to watch from the warm side of the window. Twenty two degrees BELOW zero doesn't get me out from under my quilts, much less out the door. However, tonight I'm going to a wedding... (wonder if those Sorels go with my dress....?) and I'll be braving the chill for LOVE!

Loose connection, but I'm feeling a little romantic! And who doesn't have a crush on Uncle Jesse? If you were made in the '80's you've probably seen this... but you know you want to watch it again! Sigh.

Coming Soon: One Day I Decided to Go to Flower School...

Took a floral design course at Koehler & Dramm Wholesaler in Minneapolis.
Here's a sample of what I learned-- a European Hand-tied Bouquet.

More photos to come...!

My Latest Culinary Conquest... Is a Fake-Out!

This delicious, SIMPLE! French Apple Tart became today's afternoon project.

Think of it as an open-faced pie. So light and sweet. Today I used a simplified version of a recipe from Ina Garten's "Back to Basics" cookbook (a mouth-watering book!) that uses frozen puff pastry, rum, and orange marmalade. Good luck trying to keep yourself from seconds! And thirds! The rum-marmalade glaze really bumps it up a notch...



A Quick Version of Ina's French Apple Tart (pg. 191-2):
-Frozen puff pastry
-About 4 medium apples
-1/2 stick or 4 T. cold, cubed, unsalted butter
-1/2 cup sugar
-1/2 cup apricot jelly (orange marmalade works, too!)
-2 T. rum or water

Preheat oven to 400 degrees. Grease and flour a sheet pan. Place one sheet of puff pastry, thawed, on sheet pan. Chill in fridge while you peel, core, and slice the apples. Keep slices thin. Layer sliced apples over pastry to fill entire sheet. Sprinkle with sugar and butter. Bake 45 minutes to 1 hour, until browned. Rotate once and cut slits in pastry as it puffs up with air, as need be. Ina says, "Don't worry! The apple juices will burn in the pan but the tart will be fine!" Heat rum and jelly, brush over entire pastry. Savor!