Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Sunday, September 5, 2010
Strawberries Dressed for the Occasion
That would be Kelly and Nancy. Chocolate? I'm not a fan.
But that two of them are.
We had planned to have Kelly over for dinner tonight to celebrate the holiday. A simple, small gathering.
But I wanted to do something extra special -- chocolate-covered strawberries.
I have attempted this one other time in life. I pulled it off poorly, primarily because I overcooked the chocolate, and too fast. It had begun to turn into candy, but determined me plunged the tender strawberries in the chocolate anyway. What a sight.
This time, I planned ample time to work through the process with gentle grace.
I very slowly melted the butter, then added the chocolate two to four blocks at a time.
It took about 10 minutes to completely melt the chocolate. I then turned off the heat and gently dipped each strawberry, twirling them slightly before placing them -- softly -- onto wax paper.
They were quite lovely. I could have added a bit more chocolate to each before placing them in the fridge to allow the chocolate to solidify. But, alas -- I didn't get any complaints about them at the dinner table.
In fact -- I had an audience all the while I was preparing them. Yep -- Alex. She so wanted a taste.
A little, bitty, tiny taste? Please?
No, sorry Alex. No chocolate for dogs.
Goodness, it is sometimes hard to resist that precious little face.
High Traffic Posts
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
I have made a hugely important and wildly successful milestone in my program. Consequently, life has been busy, complex, wonderful, challe...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...