LTHForum.com

use with care(pink salt # 1). thought it was photogenic:

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I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Sunny Sunday morning waffles

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my food shots

WAFFLES!!! Mmmm.

I found some Brussels Sprout volunteers in the garden this morning and I really like
how the large leaf covers the little ones.... Kind of like a parent!

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my food shots

love the light today....

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my food shots

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my food shots

Wow Mel - beautiful photos. I look forward to checking "Random Food Pictures" to see if you have posted more. I truly enjoy your work!

Davooda

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Life is a garden, Dude - DIG IT!
-- anonymous Colorado snowboarder whizzing past me March 2010

Corned tongue speaks to me.................

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Hi,

Did you corn it yourself, was it from Excel or somewhere else?

Looks very nice and well balanced (how did you keep it up).

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Ex-Cel

Thought about baseball.......................

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Saw that fast pitch coming.

I made two cakes for a wedding last weekend-

Lemon cake with lemon curd and lemon mousse with Italian buttercream
and

White chocolate cake with raspberry mousse and Italian buttercream

and the two cakes at the reception-

WOW! Is this your profession? Very impressive!

Thanks I just bake for friends and family and this was for my daughter's best friends wedding.

Diane,

Those cakes are LOVELY! I'm sure the bride and groom were thrilled! Would you mind sharing your lemon mousse recipe. I always have trouble using any kind of mousse in a larger cake, because of the weight.

Very impressive indeed!

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The cake is a lie

That's high praise coming from you!!! I admire all the beautiful cakes and pastries you make!

I used the lemon curd from this recipe (I halved it) and then used the curd to make the mousse also in this recipe. I also halved the mousse recipe but used about 1/2 of a cup of the white chocolate instead of the 7 ounces they would have used. I didn't want it to be too white chocolatey but I wanted the stability of the white chocolate. It didn't taste of the white chocolate at all. I wasn't planning on using a mousse at all but thought that just a lemon curd would not be enough in between the layers. Being an experienced baker, I'm sure you know this trick, but I piped a ring of buttercream on the outside of the cake layer and then spread some mousse and then spread the curd over it. It held up really well. I used a Martha Stewart Lemon cake recipe which was really delicious because it was made with buttermilk.

http://www.epicurious.com/recipes/food/views/White-Chocolate-and-Lemon-Wedding-Cake-108257

Thanks, Diane. I actually have that recipe bookmarked...just never got around to using it. Now that it sounds like it works well, I'll give it a try! Again, your cakes are really beautiful.

Beautiful cakes! Certainly a lot prettier than that tongue! (Well, to me anyway...my husband may disagree )

Diane,

I hope you will consider attending the April dessert exchange. I believe tgoddess and you have much to talk about, the rest of us will listen.

Regards,
Cathy

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Good Friday Capirotada

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my food shots

flour tortilla, caramelized onions, goat cheese & thyme

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my food shots

Swiss carrot cake with mascarpone frosting and candied carrot strips.

Wow! How did you candy the carrot strips? My Dad loves carrot cake, and I think that would be something fun to try for Fathers' Day.

Fava beans

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my food shots

raw, par-cooked, peeled

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my food shots

Lemon Praline Cake - Lemon genoise soaked with lemon syrup, filled with lemon curd and lemon buttercream, with a crispy baked French meringue layer in the center, topped with hazelnut praline. Plated with raspberry coulis and berries.

Roasted Chile & Cheese Sourdough Corn Muffins

Served with smoked pork ribs.

Bill,

Your pics ALWAYS make me want to invite myself to your house for dinner!