(I love the sweet vintage cards)
Are you enjoying the Olympics?
I'd love to know your opinion of the opening ceremony...
I really thought the artistic side of it was very true to the culture...and what a brave little girl!
Are you enjoying the Olympics?
I'd love to know your opinion of the opening ceremony...
I really thought the artistic side of it was very true to the culture...and what a brave little girl!
A Donna Hay cook up with my dear blog friend Dzintra was in order this past weekend, as I tried to stay cozy during yet another burst of arctic air.
Dzintra lives in Australia...so I imagine myself basking in the warmth
of their Summer right about now!
Please visit Dzintra HERE to see what gorgeous goodies she prepared. If anyone would like to join in these cook ups, just let her know...
This time we prepared our meals from the October/November Issue
It is the Spring issue, and the theme is "Fresh"
I'm all for food that puts me in a Spring mood, but since I needed a bit of thawing out, I chose to prepare a couple of dishes on the rich side, specifically using eggs.
Eggs are a comfort food in our house.
(Perhaps it's a Russian thing?)
The main dish was very tasty....
"Artichoke, Spring Onion, and Feta Frittatas"
Of course, spring onions are not available here, so I just chopped a bit of yellow onion. So yummy.
The tomato salad called for fresh basil...another rare commodity this time of year...cilantro gave a nice little kick.
For dessert...
"Blueberry and Lemon Curd Bread and Butter Pudding"
Is there any food more comforting than bread pudding?
This was an explosion of flavor...sublime....
The tanginess of the lemon and wild blueberries balanced out the rich and sweet pudding.
Next time I will attempt to make lemon curd from scratch, but for this recipe I found one that was incredibly delicious, and the only brand in the stores without artificial ingredients.
Dzintra lives in Australia...so I imagine myself basking in the warmth
of their Summer right about now!
Please visit Dzintra HERE to see what gorgeous goodies she prepared. If anyone would like to join in these cook ups, just let her know...
This time we prepared our meals from the October/November Issue
It is the Spring issue, and the theme is "Fresh"
I'm all for food that puts me in a Spring mood, but since I needed a bit of thawing out, I chose to prepare a couple of dishes on the rich side, specifically using eggs.
Eggs are a comfort food in our house.
(Perhaps it's a Russian thing?)
The main dish was very tasty....
"Artichoke, Spring Onion, and Feta Frittatas"
Of course, spring onions are not available here, so I just chopped a bit of yellow onion. So yummy.
The tomato salad called for fresh basil...another rare commodity this time of year...cilantro gave a nice little kick.
For dessert...
"Blueberry and Lemon Curd Bread and Butter Pudding"
Is there any food more comforting than bread pudding?
This was an explosion of flavor...sublime....
The tanginess of the lemon and wild blueberries balanced out the rich and sweet pudding.
Next time I will attempt to make lemon curd from scratch, but for this recipe I found one that was incredibly delicious, and the only brand in the stores without artificial ingredients.
So far, each Donna Hay recipe has been a winner...
Here is her WEBSITE if you would like to learn more...
The cookbooks can be purchased on AMAZON.
Thank you Dzintra!
Bon Appetit, and wishes for a lovely week!
xoxo
