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http://skdd.wordpress.com
As a professional vocalist, licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastry chef, my blogs are intended to be conversational, thought provoking, interesting, mostly humorous and sometimes serious.
Please join me on my quest to make “Sleeping Kitten – Dancing Dog!” a favorite of yours to visit. My virtual cafe` where you can relax and read.
This is a new dish I thought up and the fastest soup I have ever made. It took me eight minutes. Ingredients 1 LB medium-size pre steamed shrimp 1 giant garden tomato 4 Tbsp unsalted butter Salt & Pepper (to taste) 1 Tbsp Old Bay Seasoning 1 oz (read full article)
After going to the store and hauling the food and items upstairs, four flights of eight stairs, we dashed inside to keep the air-conditioned air inside. My Father used to raise his voice and ask if we were born in a barn and why were we tryi (read full article)
Ooh la la this was full of distinctive flavors. I used an effect on this photograph, which softened the edges. It seems to look a bit soft and romantic. Believe me, I was the only one eating this bowl of pasta. There was no competition. I added a tin (read full article)
Theresa’s Garlic Tomato Chicken Breasts 4 chicken breasts rinsed and patted dry 1 jar Bertolli’s Garlic Alfredo Sauce 2 Tbsp Italian herbs 10 garlic cloves 15 grape tomatoes 1/8 cup Italian bread crumbs salt & ground pepper spri (read full article)
If you want to hear the story behind this recipe, just click here ——–>> *** Scroll down the home page and read. (read full article)
My friend Catherine, LadyGourmet, (see side bar) Living the Gourmet, she told me about this concoction and I have been drinking it ever since. 1/2 Cranberry Juice 1/2 Seltzer Water 1/2 Lemon Juice 1 inch Grated Ginger 2 oz Honey Stir together a (read full article)
I I just posted the recipe for this over at Half Hour Meals. It should be up within a day. It was perfect. Mushroom Avocado Tomato Basil Pasta. Recipe is an original by: Theresa111 (read full article)
Chicken Breast Alfredo w/ Paprika & Tarragon Preheat oven to 350º for ten minutes 4 – 6 fresh chicken breasts rinsed & shaken 1 Jar Bertolli’s Garlic Alfredo Sauce 1 Tbsp dry tarragon 1 tsp paprika 1/4 to 1/3 cup water 1) Pr (read full article)
Japonaise Praline Gateau 2 9″ japonaise or dacquoise round disks, fully baked (see below) 1 9″ 1/2″ slice genoise cake 1/2 butter cream recipe 3 T praline paste (to taste) 2 cups rum syrup = simple syrup 1 part s (read full article)
Laminated Doughs / Classic Puff Pastry Laminated means layers. Puff pastry consists of two components. A de trempe and a beurrage. Made separately, they are combined prior to the turning stages. The dough is now conditioned with rolls and turns, (read full article)
Today I decided to prepare Apple Cake and instead of two pans I ended up with two pans, twelve muffins and one loaf pan of this dessert. Read all about it here. (read full article)
Doughs Brioche Made like a bread it has the texture of a very light cake. It is like silk when made correctly. Best when fresh it contains lots of air. It rises three times and is very rich. French law states; you must have a minimum (read full article)
You might never think that sugar would need an expiration date on the package, but I assure you, it can and does lose its potency. When it is time to bake anything, make certain your ingredients are the freshest. From eggs (that’s a whole other (read full article)
Cakes and Cookies Lady Finger Biscuits 8 yolks 3 oz sugar 1/2 t vanilla ———— 8 oz whites 4 oz sugar ———— 7 oz A. P. flour 1 pinch of salt ———– 10 X sugar (read full article)
Just fixing up the place and getting everything in order for the upcoming cocktail party we are planning over at BlogCatalog’s newest community site, Half Hour Meals. This includes drinks also and there are some cool cocktail experts who hav (read full article)
mille-feuille, originally uploaded by super charz. Puff Pastry is key in so many French desserts. When made by hand it literally takes hours to bring it to a point where it may be baked. I suppose this is the reason Pepperidge Farms makes so much (read full article)
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