Starting to assemble the ingredients for the cake. I made it last year and blogged about it. Called Teddie's Cake I got the recipe from the New York Times, 1973) And of course I had to add my little touch....calvados!
Look how cute the marks left by the glass pebbles at the bottom of my quiche. That's what I use during the pre-baking so that the dough remains nice and flat.
So yummy, escargots en brioche (Trader Joe's)
It was last Friday....but better late than never, right?
2 comments:
Oui, oui, mieux vaut tard que jamais. On se demande où vous mettez toutes ces bonnes choses que vous faites semblant (ce doit être ça) de manger. C'est peut-être la photo, mais vous m'avez l'air tous bien minces. En fait, je suis jalouse, mfff...
Gros bisous d'une gourmande un peu enrobée.
Hi there! I'm getting ready to send a newsletter for the photoshop online class coming up in January. You mentioned being interested, but I don't have your email address. Can you send it if you would like to be on the mailing list?
Thanks!
DJ
jndpettitt@charter.net
PS the photo of the marble impressions in the quiche dough is fabulous! It would make a great texture image in photoshop :-)
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