Monday, September 19, 2011

Buttery Croissant My Way


We all love to eat the buttery croissants.  Another perfect warm kitchen and cheaper gas price during the summer beckoned me to try baking the croissants.  Although heat is the enemy of butter in preparing croissant, after timing the proofing time, and using different techniques I learned, my croissant turned out all right.
I made some filled with almond paste, and others with mixtures of raisins and nuts.  Enjoy!














Home Grown Vegetable - Acceptance & Appreciation for the Imperfection

What is it about growing your own vegetables and fruits, then, no matter how distorted they turned out to be, we end up still eating them gratefully by cutting around the blemish, etc. ... Yet, when we go to the grocery store, I will try to look for the perfect ears of corn, unbruised peaches, etc.  My garden veges and fruits this year grew enough to keep me with fresh vegetables and fruits.  And I find myself more forgiving of their imperfection then for the ones we buy from the store. I cut around the bug eaten portion and enjoy the other halves with full appreciation.  










How to make Zong-Tze, Part 3 of 3 CHUKA CHIMAKI NO TSUKURIKATA