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This is how you know you love him.

Me: Hey, I'm done with my shift, but I'll stick around and help you if you'd like.

Him: That would be great. Can you make the stuffed dates?

Me: If you show me how.

Him: Just take a date, stuff a piece of parmesan cheese and a sliver of pecan into it, wrap it in prosciutto and stick a toothpick through it. Once they are all stuffed, they go in the oven for ten minutes.

Me: OK, I can do that."

Him: Cool. I need 500 of them.

Me: starts stuffing cheese and pecans into dates...
 
thør said:
https://thenypost.files.wordpress.com/2016/12/161219-airplane-food-feature.jpg?quality=90&strip=all&w=664&h=441&crop=1

Quantas biz class meal.
Click to expand...

I am utterly disturbed by that. :eek:

MelissaBaby said:
This is how you know you love him.

Me: Hey, I'm done with my shift, but I'll stick around and help you if you'd like.

Him: That would be great. Can you make the stuffed dates?

Me: If you show me how.

Him: Just take a date, stuff a piece of parmesan cheese and a sliver of pecan into it, wrap it in prosciutto and stick a toothpick through it. Once they are all stuffed, they go in the oven for ten minutes.

Me: OK, I can do that."

Him: Cool. I need 500 of them.

Me: starts stuffing cheese and pecans into dates...
Click to expand...

I am utterly charmed by this. :heart:
 
thør said:
https://thenypost.files.wordpress.com/2016/12/161219-airplane-food-feature.jpg?quality=90&strip=all&w=664&h=441&crop=1

Quantas biz class meal.
Click to expand...

https://media4.giphy.com/media/3FBwwRCNTSa52/giphy.gif

Who made that meal, Lexington Steele? :D

MelissaBaby said:
This is how you know you love him.

Me: Hey, I'm done with my shift, but I'll stick around and help you if you'd like.

Him: That would be great. Can you make the stuffed dates?

Me: If you show me how.

Him: Just take a date, stuff a piece of parmesan cheese and a sliver of pecan into it, wrap it in prosciutto and stick a toothpick through it. Once they are all stuffed, they go in the oven for ten minutes.

Me: OK, I can do that."

Him: Cool. I need 500 of them.

Me: starts stuffing cheese and pecans into dates...
Click to expand...

Then he eats a carton of fresh oysters in order to prepare for his night of servitude towards you in return. ;)
 
MelissaBaby said:
This is how you know you love him.

Me: Hey, I'm done with my shift, but I'll stick around and help you if you'd like.

Him: That would be great. Can you make the stuffed dates?

Me: If you show me how.

Him: Just take a date, stuff a piece of parmesan cheese and a sliver of pecan into it, wrap it in prosciutto and stick a toothpick through it. Once they are all stuffed, they go in the oven for ten minutes.

Me: OK, I can do that."

Him: Cool. I need 500 of them.

Me: starts stuffing cheese and pecans into dates...
Click to expand...

When you can just chat away you just dont notice the time.
 
MelissaBaby said:
This is how you know you love him.

Me: Hey, I'm done with my shift, but I'll stick around and help you if you'd like.

Him: That would be great. Can you make the stuffed dates?

Me: If you show me how.

Him: Just take a date, stuff a piece of parmesan cheese and a sliver of pecan into it, wrap it in prosciutto and stick a toothpick through it. Once they are all stuffed, they go in the oven for ten minutes.

Me: OK, I can do that."

Him: Cool. I need 500 of them.

Me: starts stuffing cheese and pecans into dates...
Click to expand...
uh huh ... that's a date to remember ;) they sound well tasty, btw.
 
made the baileys cheesecake today, with a chocolate digestive biscuit & chopped walnut case, with mascarpone cheese, sour cream, & baileys filling, topped by grated dark chocolate and more crushed walnuts. would have used creme fraiche instead of the sour cream, but couldn't see it in the shops.

think it may not last till xmas day. tomorrow night looks a great time to break into it :catroar:
 
Rose Petal Jam

This was a complete new one on me. Never even heard about until a few weeks ago. Once I heard about it however I knew I was going to end up trying it.

The rose petals in a bowl, bruised with some sugar.

https://i.imgur.com/VqMbYiT.jpg

With some water added:

https://i.imgur.com/fXL74x3.jpg

Into the pan:

https://i.imgur.com/OxKwExh.jpg

Brought to heat to boil:

https://i.imgur.com/1Tjf6Bs.jpg

With the fresh lemon juice added:

https://i.imgur.com/UcXbatY.jpg

Into the jar:

https://i.imgur.com/AJGjjTM.jpg

After processing, two jars:

https://i.imgur.com/FNvCPxB.jpg

We'll see if it sets up. I tasted a bit before processing. It was very good but I don't know how to describe the flavor. Floral but not perfume-y, a bit sweet and a bit tart.
 
adrina said:
I've been making these things for over 15 years. Sometimes I swear I could do it in my sleep. It's a foam candy set up with a gelatin and syrup mixture, flavored with orange blossom water and vanilla. If you have never had home made marshmallow... well it is indeed something special.

It begins with the syrup and the gelatin:

https://i.imgur.com/4QoYEno.jpg

Once, the syrup reaches temp you add the gelatin in and then drizzle the combined mixture into the two egg whites beaten stiff in the mixer. I can't even imagine doing this back in the day before a stand mixer. It increases in volume by a factor of at least six times.

https://i.imgur.com/EaPoHVD.jpg

You then pour it out onto a lined and powder sugared/corn starch dusted cookie sheet:

https://i.imgur.com/047x7KZ.jpg

Once spread out, you dust it again with the powdered sugar/corn starch mixture and leave it out to set up for about a half day or so.

https://i.imgur.com/kqh4yfS.jpg

Then it's cutting time. The best way I have found is to use scissors.

https://i.imgur.com/Pfrkj3I.jpg

Packaged, ready for presentation.

https://i.imgur.com/q2cRsf3.jpg
Click to expand...

Adrian, if I wanted to make these for tonight, what is the fastest they could set. And, is a candy thermometer absolutely necessary?
 
Aglaopheme said:
Adrian, if I wanted to make these for tonight, what is the fastest they could set. And, is a candy thermometer absolutely necessary?
Click to expand...

It'll be easier with a candy thermometer.

They take minimum two hours to set - being left in a dry space.

Do you want the recipe?
 
That is some sticky business and some serious whipping. The piece that covers the attachments opening on the front flew off the mixer mid whip. Watching the syrup turn to a beautiful pearlescent liquid was worth the effort alone.

attachment.php
 
Last edited:
I did not make them perfectly flat. I am a fan of the imperfection of things. Perhaps, that is why I am into cooking and not baking. Thank you, Adrina for both the recipe and the advice! :kiss::kiss:

attachment.php


attachment.php
 
Last edited:
They look beautiful Darlin'. You did a great job. I like the rustic look myself. It's homemade and it should not be machinery production line perfect.

I'm tickled pink that you made them. :heart:

You're more than welcome. And thank you. :) :rose:
 
adrina said:
They look beautiful Darlin'. You did a great job. I like the rustic look myself. It's homemade and it should not be machinery production line perfect.

I'm tickled pink that you made them. :heart:

You're more than welcome. And thank you. :) :rose:
Click to expand...

You’ve definitely inspired me. I will let you know how the crackers turnout when using almond flour.
 
adrina said:
This was a complete new one on me. Never even heard about until a few weeks ago. Once I heard about it however I knew I was going to end up trying it.

The rose petals in a bowl, bruised with some sugar.

https://i.imgur.com/VqMbYiT.jpg

With some water added:

https://i.imgur.com/fXL74x3.jpg

Into the pan:

https://i.imgur.com/OxKwExh.jpg

Brought to heat to boil:

https://i.imgur.com/1Tjf6Bs.jpg

With the fresh lemon juice added:

https://i.imgur.com/UcXbatY.jpg

Into the jar:

https://i.imgur.com/AJGjjTM.jpg

After processing, two jars:

https://i.imgur.com/FNvCPxB.jpg

We'll see if it sets up. I tasted a bit before processing. It was very good but I don't know how to describe the flavor. Floral but not perfume-y, a bit sweet and a bit tart.
Click to expand...
aha! so very pretty!
 
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