Happy Friday with a lot of fun,laughing, interesting people and welcome back Elizabeth with her friends.. Good job for master three course meals everyone!!
From Nola Cuisine I finished my Praline Bacon post at my main site Nola Cuisine last night. My version is along the lines of the original at Elizabeth's but leaves the pecan pieces a little more chunky than most other recipes. Cochon Butcher also has a wonderful Bacon Praline which is more of an actual Praline with chunks of their hose made Kurobuta Bacon inside of it. This makes a wonderful addition to any breakfast that will be sure to be a family favorite! Praline Bacon Recipe Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on Nola Cuisine!
Now it's here, the end, I find myself uncharacteristically unable to think of anything profound to say. I'm sure there's so much I've forgotten to tell you. The "drafts" folder of this blog is full of half-written posts, that stop in mid-air, trying to say something. But the thought was too vague, or I was too tired, demented, angry, self-pitying, or just busy, to finish it. Some of you understand why this blog has to stop and others don't. The best way I can put it is that if I carry on, I will feel like I am betraying something. Let me explain. Life with a two year old and a four year old is still demanding, but I can't deny that it's easier. At times it's even nice in the way that life with two under-threes, or a new baby, or being pregnant or whatever just isn't ever. Well not for me anyway. I was always having a good time despite something and I would briefly think "Look! Look it's not relentlessly crap!". Whereas now ...
I wonder how many of you could resist this plate of cakes? I don't think that I could. In the midddle of November, I have been asked to make cakes for a fashion show audience. I am delighted to do this as I love making cakes. I decided to look back over the cakes that I had made and photographed this summer and I fould this plate of tempting beauties. Some of the recipes for these cakes have been published earlier in the blog. The sponge drops are here: Summer in Italy and Sponge Drops The only thing that I changed for the ones on the plate, was to use apricot jam instead of blackcurrant. Couldn't find the others so the next couple of posts will be recipes for the other cakes.
Comments
Post a Comment