Recently bought Repeat fabrics:
Plan to come.
12.2.10
10.2.10
A Dress of Average Difficulty (and a Matching Bowtie)
The Dalhousie Legal Aid Clinic hosted a Mad Men-themed fundraiser this past Saturday night. I had a retro Butterick pattern that I hadn't used yet, which was a 1960's style, and so, perfect. I also had a pair of green suede shoes. I brought the shoes to the fabric store, found some silk in the same shade of green, and made myself a dress.
I also made a matching bowtie for Greg.
9.2.10
8.2.10
Love Soufflé
To celebrate our one year anniversary, the bf and I made dinner together. I brought romance wine and a love soufflé, he sorted out the meal. The main was a bacon-wrapped piece of halibut, with lemon mayonnaise and a side of asparagus, served with a root veg salad. The bottle of romance wine (a 2007 riesling from Stratus) was corked, so we drank beer instead.
(I was a little disappointed the wine went off, especially since we'd visited Stratus together this past summer and the sample we tried at the winery was amazing.)
I found the love soufflé recipe in the February issue of Bon Appetit:
12 ounces high-quality chocolate, chopped
1/2 cup heavy whipping cream
2 large egg yolks
Pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar
Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. DO AHEAD: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
(I was a little disappointed the wine went off, especially since we'd visited Stratus together this past summer and the sample we tried at the winery was amazing.)
I found the love soufflé recipe in the February issue of Bon Appetit:
12 ounces high-quality chocolate, chopped
1/2 cup heavy whipping cream
2 large egg yolks
Pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar
Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. DO AHEAD: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
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