There have been several things keeping me from the kitchen these past several weeks…
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“Sweaterman” (of Labor Day french fry fame) became my sweater-ed fiancé. :)
photo courtesy of twin1
I’ve been painting a mural at VCMC with some classmates.
A piece of the mural in room 302 at VCMC
I actually didn’t work on this part at all. On second thought, I may have painted some sky here.
Midterms and post-midterm homework has been killer. I had to make an emergency run to Michael’s for some cardstock to keep me busy when computer issues kept me from homework.
A paper chain to count down!
To make the passing days a little more fun.
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In other news, twin1 visited us this weekend!
We went to the mall and helped out at a lovely friend’s wedding and ate leftover tri tip and generally acted like we’d never been apart.
(from the amazing kitchen of Maggie B)
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup instant tapioca granules
1 1/4 cup fresh strawberries, diced
2 1/2 cup rhubarb, sliced 1/4″-3/8″ wide
2 tablespoons butter, cubed
pastry for double pie crust (we used a double batch of this crust)
Preheat oven to 425°
Roll out half of the pastry dough and line a 9″ pie dish with it to make the bottom crust. Combine sugars and tapioca in a large bowl; add fruit and mix gently. Pour into the pie dish; dot the filling with butter. Roll out the rest of the dough and place over filling, crimping edges with your fingers. Brush with a little mils and sprinkle with sugar, avoid getting sugar on the rim because it will burn).
Bake at 425° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes or until fruit is tender.
(or the filling from the anniversary Chocolate Torte)
1 pound semisweet chocolate (today I used some Trader Joe’s dark chocolate also)
2 whole eggs
4 eggs, separated
2 cups whipping cream
6 tablespoons powdered sugar
Melt chocolate over double boiler; let cool to 95°.
While chocolate is cooling, beat egg whites until stiff but not dry, set aside. Whip cream with powdered sugar until soft peaks form.
Back to the now cool chocolate. Add whole eggs and mix well. Add yolks, mix well. Stir in a little of the cream and whites into the chocolate mixture to lighten. Fold remaining cream and whites into the chocolate until no streaks remain.
Chill at least 4 hours.