Too Beautiful For Words

Somethings are just too beautiful words. Enjoy these photographs taken in Boise, Idaho on a snowy, January, Sunday afternoon. Don't forget to watch in Full Screen. Thanks Peggy for your help. Hugs to all of you.

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Double Chocolate Pecan Pie

So I came across this recipe that really, really looks good. But then I like a good pecan pie and I like chocolate!! This looks sinful! Here is a link to the site where I got the recipe. Thibeault's Table.

Double Chocolate Pecan Pie
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For the filling:

3 tbsp. unsalted butter, cut into 1-inch pieces
¾ cup packed dark brown sugar
½ tsp. salt
2 large eggs
½ cup corn syrup
1 tsp. vanilla extract
1 cup pecans, toasted and chopped into small pieces
3 oz. semi-sweet chocolate, coarsely chopped
3 oz. bittersweet chocolate, coarsely chopped

Butter-Lard Pastry
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Edited: May/2009

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard.

An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether. Turn out on to floured board and form into a ball. Cut intotwo pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.

NOTE: This crust is also perfect made with all butter.

On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown.

While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans.

As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.

Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Idaho Trout Dinner

I guess we have to keep the dinner tonight a little low in carbs. About 23 carbs total. Tomorrow we go to the Le Cafe de Paris for an awesome Wine Dinner. So here was our dinner tonight. Enjoy. We did!



Start with some nice plump and fresh Idaho Trout. A little sesame oil and seeds. Stuff the cavity with lime slices, green onion and lemon thyme. Bake it at 350 degrees F for about 30 minutes.


And voila! You have a succulent Idaho trout with a nice (1 cup) green salad and kale with garlic and peanut butter (1/2 cup). Serve it all up with a 2008 Indian Creek Pinot Noir Blush and you have a delicious dinner.



So there you have it. Oh my, but that was good. Cheers!

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Short Day Trip

On 18 Jan I had to take the Equinox down to Twin Falls for a check-up at the dealer. On the way - a coming back - I shot these photos. Enjoy! There are some good ones of the Snake River Canyon and the vista of War Eagle Mountain (Silver City) that is about 100 miles south of Boise.

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We Soak In The Light of a Great Season

There are two new BSU T-Shirts available. Need I say More??





Nope! Heads up Virginia Tech!

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Winter In Boise - The Boise Front

I was out walking Buddy early this morning and happened to look back at the Boise Front. It was shrouded in clouds, except for a small part the was covered in brilliant sunshine. Time for the camera! Most of these photos were taken this morning, with the exception of four. Do enjoy the photos and the music from Vivaldi, The 4 Seasons: Winter. Be sure to view full screen and turn your volume up. Cheers!

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Deep Dish Apple Pie

When you have some apples just laying around the kitchen and Buddy has had his fill and the fruit flies have not yet started to swarm and invade and there are really fresh apples at the store, it's time to make something from them. How about this Deep Dish Apple Pie?




And then after about 50 minutes in a 350 degree oven, one ends up with this gastronomic treat!! Great apple flavor (Granny Smith, Winesap and a variety of red ones) and the sweetness of the brown sugar and cinnamon. YUM-O!! Add to that a piece of Washington cheddar, aged for 2 years, Natural Cougar Gold - from the Washington State University Cougars via Jerri and Roger Nelson - and you have a delicious blend of flavors!


Then after eating that scrumptious piece of pie and cheese, you can sit back in your easy chair and play "Find Waldo" in this crowd!! Thanks Rex for showing Marnie where this photo was and Marnie for bringing it to us. I just heard that there's a new BSU shirt out that says, "We Messed With Texas". I'll have to find one. Cheers!! Look out Virginia Tech, here we come!

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Robin and the Boise Ukulele Group - BUG

So for Christmas, Robin wanted a ukulele ("flea jumps"). The bandeleon was too large for her. And, Santa being the kind soul He is, she did indeed get a Soprano Ukulele. And here she is, the uke in one hand and the computer (dangerous!!) in the other.

The Boise Ukulele Group, also known as "BUG", is a really nice group. Easy going, but dedicated to the art form. Here are Luke, on the uke, and Nate on the mandolin. Ah yes, see, not all ukulele players are "older than dirt"! If you want some more information on the BUG, look at The BUG web page.



Left to Right - Bill, Earl ("Four Strings, Four Fingers, No Problem") and Karen, the Baker who said she would send me a good recipe for a flourless cake. (Sorry, I didn't get a photo of it. I was too busy eating it!)




But what I did get a photo of, is the "Birthday Cake" for birthday #2 of BUG. This cake was made by Ruth (not pictured), Luke and Nates Mother.

So there you have our adventure for the 2nd and 4th Wednesday nights here in Boise. Now to download some sheet music for Robin and to get the correct fingering guide for her. Really, a fun group and good people. Jam sessions are usually the 2nd Wednesday, with singing and a party atmosphere and instruction on the 4th Wednesday. This sounds exciting. Happy strumming!

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"Horned Frog" Abuse?

This is one funny article! You just have to read it! The article comes from KTVB-TV in Boise.

"Bronco fans pulled over for Horned Frog abuse? Well, sort of!

by Maggie O'Mara
Posted on January 4, 2010 at 7:50 AM
Updated today at 7:50 AM


Stuffed Horned Frog Abuse?

Did you know it's illegal to drag a stuffed FROG from the back of a moving car?
Well, apparently it is! We got an e-mail last night in our inbox that I just had to share with all of you today. It's pretty entertaining...

Since TCU's mascot is a Horned Frog, this family decided to bring one along to Phoenix. Only problem is, looks like the frog didn't get a seat in the Ford Expedition for the trip!"

To read the rest of the article and see photos, Click Here.

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Hogmanay - New Years Eve in Scotland

Hogmanay - New Years Eve in Scotland
By Elaine Lemm, About.com Guide

What is Hogmanay?
Hogmanay is a Scottish celebration, it is the celebration of New Years Eve and can last for days. No-one celebrates the eve quite like the Scots. It is believed the Scots inherited the celebration of Hogmanay from the Vikings and their celebration of the shortest day but many believe that as Christmas was virtually banned and not celebrated in Scotland from the end of the 17th century until the 1950’s, New Years Eve was a good excuse for some revelry and the excuse to drink whisky and eat good food. Hogmanay involves parties and festivals across Scotland with the largest and most famous public party in Edinburgh.

Hogmanay Customs:
As midnight strikes the strains of Auld Lang Syne, Robert Burn's version of this traditional Scottish air, can be heard everywhere, followed by a toast to health, wealth and happiness for the coming year and the custom of First Footing.

First Footing:
First-Footing – the visiting of friends and family immediately after midnight sees the Scots rushing from house to house to welcome in the New Year. The First-Foot in the house traditionally is a dark, handsome male carrying a piece of coal, whisky, Scottish shortbread and black bun - a rich dark fruitcake encased in pastry. The visitor in return is given a small glass of whisky.

Customs in the Rest of the UK:
Many of the Scottish customs have infiltrated into the rest of Britain. Though First Footing is less common south of the Scottish border, the singing and toasting - sometimes followed by fireworks - can be heard throughout the British Isles.

The Foods of Hogmanay and New Years Eve:
Food at Hogmanay must include the traditional foods of Scotland.

Shortbread is always eaten at Hogmanay and sometimes served with cheese.

All the First Footing on a cold night means food must be warm and comforting a casserole or a hearty Venison Pie with a side dish of Rumbledethumps and of course Haggis will most certainly make an appearance.

And to Drink....?:
It has to be Whisky in Scotland. Scotch Whisky is world renowned and what better time to drink it than Hogmanay. Nobody knows exactly when the art of distilling was first practised in Scotland but it is believed it was the Ancient Celts who first practiced the art. Uisge Beatha - the water of life - as the Celts call it evolved into Scotch, a drink made only in Scotland, but enjoyed around the world.

The Words to Auld Lang Syne:

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!
Chorus:
For auld lang syne, my jo,
For auld lang syne,
We'll tak a cup o' kindness yet
For auld lang syne.

The Translation
Should old acquaintances be forgotten
And never be remembered?
Should old acquaintances be forgotten
and days long ago.
Chorus:
For days long ago, my dear,
For days long ago
We'll drink a cup of kindness yet
For days long ago!

A hearty casserole is ideal for the main course - lamb stew topped with a crust of best Scottish black pudding is perfect food to warm diners up. To line the stomachs further, a dish of Rumbledethumps, made from wholesome potatoes, turnips (called 'swede' south of the Scottish border) and kale is delicious and comforting.

Pudding must be over-the-top as we Scots have such a sweet tooth, so a steamed pudding served with hot butterscotch sauce will end your Hogmanay dinner with panache.

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Lamb Stew with Stornoway Black Pudding crust

By Sue Lawrence

Description:
Stornoway is my favourite black pudding, with its rich yet non-greasy flavour and good crumbly texture.

Ingredients:
2 tbsp olive oil, plus extra for brushing
25g/1oz butter
800g/1lb 12oz lamb shoulder, chopped into bite-sized pieces
1 heaped tbsp flour, seasoned with salt and freshly ground black pepper
1 onion, chopped
2 leeks, finely sliced
2 garlic cloves, chopped
2 bushy sprigs fresh rosemary
150ml/5fl oz red wine
150ml/5fl oz lamb stock
200g/7oz Stornoway black pudding, skin removed, thinly sliced (chill well before slicing)

Method:
1. Preheat the oven to 160C/325F/Gas 3.
2. Heat one tablespoon of olive oil with the butter in an ovenproof casserole until hot.
3. Place the lamb into a large bowl, sprinkle over the seasoned flour and mix well. Tip half of the lamb pieces into the casserole and cook, stirring frequently, until browned all over. Remove with a slotted spoon to a plate and repeat with the remaining meat, then remove the second batch of meat to a plate.
4. Add another tablespoon of oil to the casserole and gently fry the onion, leeks and garlic until softened.
5. Return the meat to the casserole along with the rosemary, wine and stock. Bring to the boil, then cover with a lid and transfer to the oven. Cook for about an hour, stirring once halfway through the cooking time.
6. Remove the casserole from the oven and discard the rosemary sprigs. Increase the oven temperature to 190C/375F/Gas 5.
7. Place the black pudding slices on top of the stew, overlapping slightly. Brush the slices with a little olive oil, then return to the oven and cook, uncovered, for about 30 minutes, or until the stew is bubbling and the topping is crisp.
8. Serve at once with Rumbledethumps and a green vegetable.

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Seven-cup Pudding with Butterscotch Sauce

Serves 6
Preparation time less than 30 mins
Cooking time over 2 hours

By Sue Lawrence

Description:
Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream.

Ingredients:
For the pudding (use a regular 300ml/10fl oz coffee mug for the measurements)
1 mug raisins
1 mug sultanas
1 mug self-raising flour
1 mug shredded suet
1 mug fresh breadcrumbs
1 mug light muscovado sugar
1 level tsp ground cinnamon
1 heaped tsp ground mixed spice
1 mug whole milk
1 medium free-range egg, beaten
butter, for greasing
For the butterscotch sauce
75g/2¾oz light muscovado sugar
50g/2oz butter
150ml/5fl oz double cream
few drops vanilla extract
crème fraîche, to serve

Method:
1. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.
2. Add the milk and beaten egg and mix well.
3. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.
4. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.
5. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.
6. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche.

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So there you have a different custom. My Mom would be proud! I'll tip a glass for you, Pop! Cheers! (There's a hot link for some information at the title.)

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