Monday, August 30, 2010
Sunday, August 29, 2010
Congratulations! You are one of the lucky people that get to see the first of a new addition I'm adding to a desire for adventure. Since I have started blogging, a short 5 months ago, I rarely mention anything about my life & this is about to change! About once a week I will add a post about my life & some random things as well. To start off I figured that I would jump in with both feet, so I hope that you enjoy!
It has been one of the hardest but most rewarding week that I have had this year. To be more specific, I made a mends with an old friend. Actually someone that has been very influential in my life since 2007. I'm a very cautious person when it comes to friendship, I usually test you a couple times to see if your even worth my time. Even though she had proved herself trustworty time & time again, I kept it up. Almost a year after a huge fallout I finally set up a meeting to apologize. I am glad to report that it went way better than I expected it to. I'm not saying that we are great frends now but I do believe that we are in a better place & with time hopefully I will be able to prove that I am worthy of her trust & friendship again. So for now I am praying that God is softening our hearts & preparing us for what is to come. She is the only person in my life, ever, that hasn't given up on me.
It has been one of the hardest but most rewarding week that I have had this year. To be more specific, I made a mends with an old friend. Actually someone that has been very influential in my life since 2007. I'm a very cautious person when it comes to friendship, I usually test you a couple times to see if your even worth my time. Even though she had proved herself trustworty time & time again, I kept it up. Almost a year after a huge fallout I finally set up a meeting to apologize. I am glad to report that it went way better than I expected it to. I'm not saying that we are great frends now but I do believe that we are in a better place & with time hopefully I will be able to prove that I am worthy of her trust & friendship again. So for now I am praying that God is softening our hearts & preparing us for what is to come. She is the only person in my life, ever, that hasn't given up on me.
Friday, August 27, 2010
Thursday, August 26, 2010
Monday, August 23, 2010
Sunday, August 22, 2010
I'm convinced that this song was written about me...
She's Every Woman - Garth Brooks
She's sun and rain, she's fire and ice
A little crazy but it's nice
And when she gets mad, you best leave her alone
'Cause she'll rage just like a river
Then she'll beg you to forgive her
She's every woman that I've ever known
She's so New York and then L.A.
And every town along the way
She's every place that I've never been
She's makin love on rainy nights
She's a stroll through Christmas lights
And she's everything I want to do again
It needs no explanation
'Cause it all makes perfect sense
For when it comes down to temptation
She's on both sides of the fence
She's anything but typical
She's so unpredictable
Oh but even at her worst it ain't that bad
She's as real as real can be
And she's every fantasy
Lord she's every lover that I've ever had
And she's every lover that I've never had
Saturday, August 21, 2010
Dark Chocolate Hazelnut Truffles
Ingredients
1 cup hazelnuts
3-1/2 oz bittersweet chocolate
3-1/2 oz semisweet chocolate
1/2 cup heavy cream
1-1/2 tbsp hazelnut liqueur (I used Frangelico)
1 tbsp prepared coffee
1/2 tsp pure vanilla extract
Directions
- Preheat the oven to 325 degrees F.
- Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. Set aside to cool
- Chop the chocolates finely and place in a bowl (I used chocolate chips so I didn't need to do any chopping)
- Heat the cream until it starts to boil, and immediately pour into the bowl of chocolate
- With a whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.)
- Whisk in the hazelnut liqueur, coffee, and vanilla.
- Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop
- With a small ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet
- Refrigerate for about 30 minutes, until firm enough to roll into rough spheres.
- Roll the chocolate in the chopped hazelnuts and chill again.
This recipe only makes about 18 truffles (at least the size mine were) -- so if you're planning on making these for a large group, double the recipe!
Friday, August 20, 2010
Ingredients:
2 medium ripe bananas
2 cups whole milk, divided (I used 2%)
1 cup firmly packed brown sugar, divided
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground nutmeg
1/4 tsp. salt
4 large egg yolks
2 cups whipping cream
1 tsp. vanilla
Method:
Puree one banana and 1/4 cup milk in a food processor until smooth.
Combine the banana puree, the remaining 1 3/4 cup milk, 1/2 cup brown sugar, the cinnamon, cardamom, nutmeg and salt in a medium-size heavy saucepan. Scald the milk mixture (heat nearly to a boil) over medium-high heat, stirring often, for 5 minutes.
While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs). Gradually whisk in the remaining hot milk.
Return the custard mixture to the pan and cook over medium-lw heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
Meanwhile, combine cream and vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. (The custard may be stored in the refrigerator for up to 3 days.)
Freeze the chilled custard mixture in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to an airtight container and place in the freezer for 2-4 hours before serving
Feel free to throw in some chopped nuts to this too! Walnuts or pecans might be especially nice. :)
gimme some oven
gimme some oven
Monday, August 16, 2010
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