Saffron and Toilé: 2010

Monday, October 4, 2010

Fall

Fall is, by far, my favourite time of year. I love the crisp air and the bright colours. I love crocheting a new blanket in time for winter. Hot apple cider, a pot of simmering homemade chili, and big chunky sweaters. Awww...

Saturday, June 19, 2010

Desparately Seeking

I'm desparately seeking to get into the best shape of my life! Tomorrow I'll post a photograph of what my tired and sagging body looks like at this very moment in my life. I'll then proceed to post one picture a day of my body and watch the transformation begin. Terrified...you bet.

Sunday, June 6, 2010

Apple Convert

My husband recently bought each of us an iPhone. Black for him. White for me. In the past I haven't been an Apple devotee. Reason? Justin Long. I don't think I need to elaborate.

Thursday, June 3, 2010

Rosemary

Photograph and recipe courtesy of: The Pioneer Woman

Ingredients:

Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Preparation Instructions:

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

Wednesday, June 2, 2010

Croquettes

Photograph and recipe courtesy of: The Gouda Life

Goat Cheese Croquettes with Spring Mix, Blueberries and Honey-Balsamic Reduction

1 log goat cheese, frozen (I put mine in about 30 minutes before I started)

1 egg, lightly beaten

1 cup panko bread crumbs

2 tbsp fine cornmeal

2 tbsp vegetable oil

1/3 cup fresh, organic blueberries

2 cup spring mix/micro greens/arugula etc

1 tbsp honey

1/2 C balsamic vinegar (you can use the cheap stuff for this)

In a sauce pan over medium-high heat, add the balsamic vinegar and honey. Let it cook down until it’s reduced by half and coats the back of a spoon. Slice your frozen goat cheese log into 1-1.5” rounds. Add the panko and cornmeal together and give it a quick stir.One at a time, take one round and dip it into the beaten egg, and then into the panko/cornmeal mixture. Press the round lightly into the bread crumbs, flip and repeat. Set aside. Repeat until all your goat cheese rounds are breaded and ready to be fried. In a frying pan, heat vegetable oil until it ripples. Add the rounds to the pan and fry until golden brown [+/- 2 minutes]. Gently flip and repeat.