I have gone and done something that I have only done one other time in my life, Joe Namath was quarterbacking that game. Normally, I could care less for who is playing or even if someone was playing, but I had to rut for the Saints. I was happy and enjoyed seeing them win. I must be totally bored out of my mind, it must be desperation or cabin fever. I always prided myself on never have been to or seen a UT game (of which I am an alumni) of any kind. Anyway: Good job , Saints.
My blogging about clay has decreased of late, I decided to not work in the studio this winter, and it has been wonderful pursuing another love of mine, cooking. I have been writing and sharing recipes with other folks across the country. My blog is on the side bar called "Food Cabinet", check it out, my blog list has a number of professional sites and just plain folks sharing ideals and recipes and I have found some very inventive and intuitive cooks with some great ideals.
Now I know what you are thinking, doesn't like football, likes to cook-he's gay (as if this is the criteria for any title). Well, no I'm not, but........my wife says "You need to rethink this, Slagle. Lately, you have had some very girlly moments." "Well", in my rebuttal, Nathan Lane in "The Bird Gage" showed us that even John Wayne had his girlly moments." Enough said about this. Get back to making those cold clay pots with sexual overtones and symbolism.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Monday, February 8, 2010
Tuesday, November 18, 2008
candy roaster souffle
Several folks have asked for this recipe, it can also be done with a butternut squash,so enjoy:
Candy roaster soufflé>>
6 tablespoons butter>> 4 cups butternut squash, parboiled>> 1 cup sugar>> 1/2 can sweetened condensed milk>> 1/2 teaspoon salt>> 1/2 teaspoon lemon juice>> 2 teaspoons vanilla>> 4 whole eggs, slightly beaten>>>> Take parboiled/softened squash and mix with butter in a mixer. You can use> candy roaster squash or other squash. Should have no lumps after boiling.> (I puree with a hand held mixer). If you use fresh squash, it will be very> hot at this point, after parboiling.>> 2. Add sugar, cream, salt, vanilla, but not the eggs, till it cools a bits and will not cook the eggs. Mix well when you add the eggs and pour into a> casserole dish.>> 3. Bake at 350 for 45-60 min.>> 4. If you prefer, you can add 2 teaspoons each of Cinnamon and nutmeg and> remove the lemon juice.>> Notes: I double the recipe and it makes a half hotel pan full.>> Serving Ideas: Crumble pecans over the top after baking or marshmellows.>
If you double the recipe cook for one hour and 15-20 minutes.
Candy roaster soufflé>>
6 tablespoons butter>> 4 cups butternut squash, parboiled>> 1 cup sugar>> 1/2 can sweetened condensed milk>> 1/2 teaspoon salt>> 1/2 teaspoon lemon juice>> 2 teaspoons vanilla>> 4 whole eggs, slightly beaten>>>> Take parboiled/softened squash and mix with butter in a mixer. You can use> candy roaster squash or other squash. Should have no lumps after boiling.> (I puree with a hand held mixer). If you use fresh squash, it will be very> hot at this point, after parboiling.>> 2. Add sugar, cream, salt, vanilla, but not the eggs, till it cools a bits and will not cook the eggs. Mix well when you add the eggs and pour into a> casserole dish.>> 3. Bake at 350 for 45-60 min.>> 4. If you prefer, you can add 2 teaspoons each of Cinnamon and nutmeg and> remove the lemon juice.>> Notes: I double the recipe and it makes a half hotel pan full.>> Serving Ideas: Crumble pecans over the top after baking or marshmellows.>
If you double the recipe cook for one hour and 15-20 minutes.
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