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Dessert, the Sweet Spot


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#931 paryzer

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Posted 17 September 2018 - 02:07 AM

Mrs. P made strawberry sorbet with lemon, homegrown basil, sugar, topped with fresh blueberry, strawberry, and grape garnish, and drizzled with reduced balsamic and olive oil :P The balsamic was simmered until it was a thick syrup. She really outdid herself this time.

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#932 paryzer

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Posted 06 October 2018 - 01:55 AM

Mrs. P made chocolate fudge brownies, with a peanut butter buttercream layer, with homegrown mint, and caramel sauce for her 60?!? birthday. Wow! Where did the years go?

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#933 voyager

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Posted 06 October 2018 - 03:07 AM

We all know that 60 is the current 40.    


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not my monkeys.


#934 joethefoodie

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Posted 06 October 2018 - 12:05 PM

Mrs. P made chocolate fudge brownies, with a peanut butter buttercream layer, with homegrown mint, and caramel sauce for her 60?!? birthday. Wow! Where did the years go?

 

 

Wait - aren't you supposed to be cooking for her birthday?!?!



#935 paryzer

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Posted 06 October 2018 - 01:04 PM

 

Mrs. P made chocolate fudge brownies, with a peanut butter buttercream layer, with homegrown mint, and caramel sauce for her 60?!? birthday. Wow! Where did the years go?

 

 

Wait - aren't you supposed to be cooking for her birthday?!?!

 

I didn't want to poison her :o I did pick up a nice order of twin stuffed lobster tails (with shrimp, crab, & scallops), whole baked red snapper, and stuffed avocado (with shrimp, crab, & scallops) while she was preparing the brownies :)


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#936 Sneakeater

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Posted 11 October 2018 - 04:52 AM

I'll believe Mrs. P is 60 when I believe the world is flat.

 

(I do totally agree with paryzer's analysis of whether to cook for her.)


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#937 Sneakeater

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Posted 11 October 2018 - 04:58 AM

I don't want to bring this to me on or around Mrs. P's Day.  But people always ask me whether I cook for the women I go out with.

And the answer is:  no, I want them to keep going out with me.


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#938 Rich

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Posted 11 October 2018 - 02:46 PM

I always cooked for women I dated - hence my seven divorces.



#939 joethefoodie

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Posted 13 October 2018 - 04:39 PM

My shabbat roast chicken was the first (and clinching) dinner I ever made for Significant Eater.

 

It was also the last shabbat dinner I've made.



#940 Sneakeater

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Posted 14 October 2018 - 04:00 AM

You mean like your mission was accomplished?
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#941 joethefoodie

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Posted 14 October 2018 - 12:04 PM

You mean like your mission was accomplished?

That's exactly what I mean!



#942 StephanieL

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Posted 15 October 2018 - 09:53 PM

N made an apple whiskey cake for my birthday.  (I'm saving the full-on chocolate chocolate cake recipe for when the big 5-0 hits.)  It's very adaptable regarding types of apple and liquor; for the latter, you can use whiskey (as N did--we have Glenlivet), bourbon, or brandy.  On its own, it's fairly basic--more of a coffee cake than a "birthday" cake--but last night I whipped heavy cream with a bit of sugar, some cider syrup, and a 1/2 capful of white rum.


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#943 Sneakeater

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Posted 17 October 2018 - 05:00 AM

Oh yum.

(Happy Birthday)
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#944 Behemoth

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Posted 23 October 2018 - 07:28 PM

I don't know if it is because word got out I like to cook, or if this fall was a particular windfall year, but I am getting baskets of fruit from friends and neighbours. Anyway, I now have about 3kg of quince paste which I think would make good host gifts, and I made a nice apple cake last Sunday with three gorgeous and VERY LARGE boskop apples. 


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#945 StephanieL

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Posted 27 November 2018 - 05:34 PM

N made Dorie Greenspan's recipe for cranberry-lemon Eton Mess that was published in the NY Times Magazine a few weeks ago.  It's really good and the tart-sweet balance is just right.  Definitely a good one to make while cranberries are still readily available (I got fresh ones at TJ's).


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace