I was released from the hospital today! Whoppee!I didn't get home until 2:30 p.m. so the second I got home I went to bed and took a long nap! Still as weak as a new born kitten. But I had to go to my kitchen and cook a feast for my mom and me. Baked a cheese soufee with candied steamed carrots made with butter, brown sugar, honey and ginger and for dessert crepes suzette. Yummmm!
Beats the tasty chow I got in the hospital!
5 comments:
okay, the carrots sound yummy! can i have that recipe?!
i'm glad you're home and able to enjoy 'real' food again! take care of yourself, sweetie!
*hugs*
I'm a hit and miss cook, I made things up, for the carrots, I melt 1/4 cup butter (not that much really) add brown sugar about four tablespoons, add a handful of cystallized ginger chopped, a cup of peeled and chopped carrots, a pinch of salt 1/4 cup water let water boil when boiling turn down to simmer, drizzel honey on top, cover and allow to swimmer until carrots are steamed and soft about 20 minutes. They are tasty.
Glad to hear you are home!
Take care!
Hi Yoga Gal! How's it going over the weekend since you've been home? The feast you cooked on Friday sounds so good. And thanks for posting the recipe for the carrots -- I'm going to try it. Is the cheese soufle a standard recipe, or do you add stuff to it? I really like cheese. I hope you are taking it easy. Hugs!!
:)
Thanks for the kind words. To answer Clare's question the secret to a real tasty chees souffle is to have at least three different kind of cheeses in it with the base being a sharp cheddar, then add a cup of your favorite (Jack however doesn't do well), also I always put two cloves of crushed garlic after I melt the butter as well as a pinch of Cayenne pepper. Never be afraid to spice things up.
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