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Saturday, January 21, 2012

White Porcelain Dinnerware by Williams-Sonoma

I was tired of dishes with patterns/colors and just want a good basic set of dishes that would last.  I found them at Williams-Sonoma.  I got them in 2003 and not one has broken.  They are the best dishes I've ever had.  I did not buy the set, instead I bought individual pieces a little at a time. They are called "Everyday Restaurant Porcelain Dinnerware".

Tuesday, January 17, 2012

ART: Trees in Pastel

I saw a black and white gesso drawing like this one on You Tube and decided to try using my pastels.  I really like how it came out.

Monday, January 9, 2012

Homemade Noodles

My Mom made homemade noodles when I was growing up.  Whenever I want to make something down to earth and very comforting, I make homemade noodles.  They really aren't that hard to make:

Turkey or chicken
celery (optional)

6-7 eggs
approx 4 cups flour
dash baking powder
dash salt


Boil turkey or chicken to make stock and cook until done. I would use 2 chicken breasts because I don't like dark meat.  Add 1/2 chopped onion and celery.

Beat eggs.  Gradually add 3 1/2 cups flour.  You might not need all of the flour so just add to eggs mixture until it is easy to make into a ball.  Roll ball out on a floured surface until it is real thin.  Now roll up like you would cinnamon rolls. Cut into 1/4" slices (Make sure you cut on a cutting board.)  Unravel noodles loosely and lay out on floured surface to dry for about 2 hours.

Put all noodles and flour into boiling stock and cook noodles until done.

BTW: If you don't have one, flour sifters are so essential!

Saturday, January 7, 2012


I made these Prosciutto wrapped Asparagus Cream Cheese appetizers for Christmas Eve.  I saw this at a big banquet that I was a server at during the holiday season and thought to myself "that looks easy, maybe I could make that?" I looked on the internet and found several recipes that showed different ways of making this including using neufchatel cheese instead of cream cheese.
2 cups ice
8 asparagus, ends trimmed
1/4 lb prosciutto, sliced thin
1/2 cup cream cheese
- In a stockpot bring water to a boil
- Fill a large bowl with ice and fill with water
- Add the asparagus to the boiling water and parboil for 2 minutes. Remove to the ice bath for 2 minutes to stop the cooking process. Remove to dry.
- Take a piece of prosciutto and lay it flat on your cutting board.
- Spread 1 tbl. of cream cheese over the prosciutto.
- Lay 3 pieces of asparagus on top and roll up