Isn't he though? The blanket was a gift, but I am told the brand is Vera Bradley. He is an expert in all things fleece.
Canadians, find this southerner. This is the type of thing the Geneva Checklist is for!
He does order the finest sparkling Muscatel in a restaurant, even sniffs the bottle cap.
He doesn't say what country the money is in, or what sanctions they happen to be under.
Celebrating GMT new years in EST with one of the best tasty to PITA ratios in my mom's cookbook.
Preheat oven to 450f.
Bring 1 cup water, one stick butter, and a heavy pinch of salt to a bare simmer.
Remove from heat, add 1 cup flour all at once and stir vigorously until it forms a ball. Add 4 eggs ONE AT A TIME, stirring until each egg is incorporated before adding the next.
Allow to cool slightly, before spooning the batter onto a cookie sheet or two, leaving plenty of space to puff, I usually make 12.
450f oven for 15 minutes, then turn down to 350f for another 30 mins or so until golden brown and they look dry with no butter bubbles.
Cool on rack and serve with vanilla ice cream and chocolate sauce.
Cream puffs keep a day or three in tightly sealed containers.
En Guete and Merry New Year
Since my Nonna is long gone, I need a judgement:
Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste
Instructions: Dice the stuff that needs dicing. Start heating pasta water. Sweat the onions till translucent. Add pasta to pasta water. Add garlic to onions. Add ham to garlic and onions. Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl. Add peas to garlic, onions, and jam. Add some of the pasta water to the garlic, onions, peas, and ham. Drain the pasta and immediately toss with the egg cheese mixture. Immediately add all of the ham, peas, garlic, and onion and toss. Serve immediately with more mustard in the side.
En Guete!
But only if it's Dutch.
I've been experimenting on babys lately, so here is tonight's samhain version:
Preheat oven and pan to 220c
Ingredients:
4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.
Make baby batter:
Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins
Cook the baby:
Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.
After about 10 minutes turn the oven down to 420 so you don't burn the baby.
The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby!
Happy Halloween!