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Posts Tagged ‘Savvy Entertaining’

Last week, Captain Cavedweller and I went on vacation.

It was awesome and wonderful and extremely fun.

I’ll be posting more details this week, but just for today I thought I’d share this photo he took after climbing what looked like a million steps. The view was gorgeous (not gorgeous enough I was climbing the steps).

Happy Monday and Happy October!

She Who Loves October

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Captain Cavedweller and I were invited to an Italian themed potluck last week. Trying to think of a fun dessert to make, I finally decided on Panna Cotta. The custard is so yummy, especially when paired with one of my other favorites – raspberries!

I didn’t have any leftovers, so I guess it was a hit!

The cast of characters

Begin by sprinkling gelatin over 1/4 cup cold milk.

Add sugar to the cream

Add in vanilla, stir well and cook for about four minutes or until sugar is dissolved.

Side Note: This is where I must fess up. I had a brilliant plan to make mini panna cotta molds using a  muffin-tin and cupcake papers. That plan was not so brilliant in reality as it was in my head. Which is why there are no photos between this point and the point of making the coulis. I just couldn’t bring myself to show you the disaster. I ended up taking the panna cotta to the potluck in espresso cups, which actually turned out quite lovely and fun, but I did manage to salvage one of the molds to take the photo you see here today. If I was going to go the mold routine again, I’d opt for silicone cupcake molds. I think that might work quite well. Maybe. Or paper cups – little Dixie cups. Or not…

Okay, on with the recipe…

Set aside a handful of raspberries for garnish. Sprinkle with sugar (I tried Raw Sugar and that was a good choice!) and let set over night along with the panna cotta. Cover with plastic wrap or put in a resealable bowl.

Mix berries, sugar and lemon juice in a heavy pan and cook on medium heat until berries are thick – about 10-15 minutes.

Cook until thick and bubbly and the delicious berry smell makes your knees a bit wobbly.

Run the berries through a strainer to get all the seeds and pulp out. Use the back of a spoon to press the juice through. Or if you are one of those lucky people with nifty kitchen gadgets that I drool over, you can do this whole process in your food processor.

Pour over Vanilla Panna Cotta and enjoy! You can save the coulis, tightly covered in the fridge for about four days. It is also yummy on ice cream, pudding, yogurt, pound cake, a spoon…

Vanilla Panna Cotta

A silky custard, made without egg…

1 3/4oz envelope unflavored gelatin

1 cup cold milk, divided

1 ¾ cups heavy cream

¼ cup granulated sugar

1½ tsp. vanilla extract

Sprinkle gelatin over ¼ cup milk in a small bowl. Stir until moistened. Let stand five minutes (it will be lumpy).

Cook heavy cream, granulated sugar and vanilla in a saucepan over medium-low heat, stirring occasionally for about four minutes or until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until completely dissolved. Add in  remaining ¾ cup milk. Stir in then pour mixture into six 4-ounce dessert glasses or wineglasses. Cover with plastic wrap and chill eight hours. If you have some forms that are easy to get treats out of, you can pour panna cotta into them. I would recommend silicone or something that is easy to work with.

Top with Berry Coulis, and  fresh raspberry or two for garnish. If you wanted to go wild, you could also shave some chocolate on top or drizzle a bit of chocolate sauce.

Berry Coulis

2 cups fresh raspberries

3/4 cup sugar

1/4 cup lemon juice

Rinse berries then cook with sugar and lemon juice over medium heat in  heavy saucepan until sauce is thick, stirring occasionally. This is going to take about 10-15 minutes.

When the berries have cooked down and thickened, run through a strainer to remove the seeds and pulp. Press it through with a spoon. The end result is a magically wonderful sauce that you literally want to eat with a spoon.

Enjoy!

She Who Liked this Way Too Much!

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Saturday I was running around the house like a chicken about to lose it’s head with a long to-do list of things that had to get done. Captain Cavedweller, of course, was working so that left me to tackle all my self-inflicted projects on my own.

And as luck would have it, my blasted, expensive, completely stupid washing machine decided to have a melt-down when I had five loads of laundry that needed done sooner rather than later.

Poor Captain Cavedweller made  the mistake of calling me while he was eating lunch to see how my day was going. It may be a while before he does that again due to the earful he received about the world falling apart at home, at least in the laundry room.

“Just take everything to the laundromat,” he said.

Right.

Easy for him to say, because he wouldn’t have to go hang out there for days of his life while hovering around the icky machines waiting for the loads to finish.

Scrounging through every vehicle, junk drawer, couch cushion and CC’s secret stash of coins for pop machines, I came up with what I hoped would be enough quarters to get the job done, loaded the laundry and reluctantly drove to the laundromat. There was only one woman there with her two little boys, so I quickly loaded up machines and got things rolling. I was dumping in the last load when I realized I was one quarter short.

Really? One quarter?

I’d already dug under the car seats, riffled through the jockey box and dumped out my wallet. And of course, there weren’t any machines that worked to convert dollar bills to quarters because in my search for change I had found two crisp dollar bills. Looking across the laundromat at the woman with a ziploc bag full of quarters, I decided to beg.

I offered to trade her a dollar bill for one quarter, thinking she’d jump on the opportunity. At this point, I would have gladly traded a $5 if I had one.

She might have gone for it if she could have spoken a word of English.

Through hand motions and, quiet possibly the look of sheer desperation on my face, she handed me four quarters. I think she may have been a bit frightened of the deranged woman who kept saying “I just need one quarter, please!” While frantically waving around a dollar bill.

She went and sat outside in her car while her clothes ran through their cycle. If I didn’t know better, I would think she was perhaps hiding out from me.

Once the laundry was done and loaded in my car, I ran back over and tried to give her the second dollar bill.

With a “thank you so much for the quarter,” I handed it to her. Finally she accepted looking somewhat unsure, but not quite as frightened, as she gave me a tremulous smile.

I don’t think she has any idea how much that quarter she let me have meant to me. But I hope that little smile means she might have an idea. And that she isn’t completely terrified of me.

She Who Terrifies Women and Children at the Laundromat

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Pigs in a Blanket

Any of you who have high cholesterol, high sodium issues, are on a diet or your arteries could explode if you eat too much butter, please ignore today’s post and check back next week for a delicious dessert.

For those of you who feel like living on the edge, read on!

We’re making Pigs in a Blanket today!

These are easy, fast and when you make them wickedly calorie-laden, so yummy!

Ingredients

Unfold crescents so you have individual triangles. Place one brat on the fat end and roll dough all around the brat, pinching dough to seal any openings. The camera battery died at this point and I had to switch to the old not-so-fancy camera, so I apologize in advance for the rest of the photos!

 

Once your little "pig" is wrapped up tightly in the "blanket" brush melted butter all over the outside of it.

 

Sprinkle on some chunky sea salt.

 

Pop in the oven and bake about 15 minutes until golden brown.

 

Pigs in a Blanket

 

Pigs in a Blanket

Package of Beef Brat Sausages

Tube of Crescent Rolls

Butter, melted

Salt

Roll Brats in crescent dough. Brush with melted butter. Sprinkle with salt. Bake in 375 degree oven until golden brown and enjoy!

She Who Should Not Eat These Ever

 

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