baked oats green chile chicken enchiladas chow mein bakery-style butter cookies

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archive for February 2008

a nice fix

Monday, February 25th, 2008

Recipe: brunswick stew

My local hill got five inches of powder last night, so I grabbed my teles and headed out this morning. There’s no more powder, because I skied it all up. Powder feels like silk – except when you biff (and I did one very nice skis-over-head tumbler), but even then it’s a lovely way to wipe out.

dude in front better not track up my freshies

it snowed the whole morning

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getting around

Thursday, February 21st, 2008

I am finally getting to that ubiquitous meme that has been floating about the fblogosphere. I was tagged by the very popular Jaime of Good Eats ‘n Sweet Treats, and I do mean popular, because she was tagged five times. There are actual rules to this meme:

1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they’ve been tagged by leaving a comment at their blogs.

Okay, five things about me… Let’s get on it:

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starts and finishes

Wednesday, February 20th, 2008

Recipe: crème brûlée

Whew, that was a long hiatus. While the weekend was a miserable slog, I knew things were on an upswing yesterday when I began to contemplate what recipes to try next. That and the fact that I was checking the snow forecasts for the big mountains, anxiously counting down the days to when I could clean the house (14 days after the lunar new year!), and following the news again. I am hoping this is the start of a solid good 2 weeks for me. Thanks to all for your very sweet wishes.

But there is some unfinished business from dinner last week. I never got around to posting what we had for our Valentine’s Day dessert. Crème brûlée is, in my mind, one of the most elegant, simple, and delightful ways to finish a meal. And it’s really not that hard to make! As long as you are competent enough to implement a water bath and not burn your house down with a propane torch (or you could use a broiler, but where is the fun in that?) you’re good as gold.

egg yolks and sugar

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