My weekend State fair of Texas

We spent Friday here and the rest of the weekend cooking and listening to the words of love and instruction in Conference-- many more Fair posts coming. :)

Julia Child's famous cook book Roast Chicken

I like many others was inspired by the movie to buy Julia Child's famous cook book
and realized I helped make her book a best seller:) The article below is from the NY Times

Almost 48 years after it was first published, “Mastering the Art of French Cooking” by Julia Child is finally topping the best-seller list, bringing with it all the butter, salt and goose fat that home chefs had largely abandoned in the age of Lipitor.

“Amazing not just because the book is almost half a century old, costs $40 and contains 752 pages of labor-intensive and time-consuming recipes — the art of French cooking is indeed hard to master — but also for what those recipes contain.

In a decade when cookbooks promise 20-minute dinners that are light on calories, Ms. Child’s recipes feature instructions like “thin out with more spoonfuls of cream” (Veau Prince Orloff, or veal with onions and mushrooms, pages 355-7) or “sauté the bacon in the butter for several minutes” (Navets à la Champenoise, or turnip casserole, pages 488-9).



SO tonight I tried the Roast Chicken recipe (That I could find no where online to print for you)it was not difficult basically :

• you wash and dry the chicken

• butter and S&P inside and out

• lay on side in a shallow roaster,

• surrounded by cut up carrot and onion

• bake @ 450 for 5 minutes, basting often

• other side for 5 minutes, basting often

• and breast side up for 5 minutes, basting often

• then reduce heat to 350

• and place on side and cook 1/2 hour basting often,

• . turn it for 1/2 hour on the other side, again, basting often

• and for the last 15 minutes breast side up, basting often

(not my picture)

and as Julia says roasting a chicken is not difficult but getting crispy skin and juicy meat comes from a total dedication to basting -I was totally dedicated - I did and it was:) -- that chicken was crispy and juicy, albeit not as Pretty as Julia's(my skin tore) I was still proud! And we enjoyed it.
This one is my Chicken.

My main problem is I wish....

I never had to go back to that never ending bag of slightly dehydrated, frozen, boneless, skinless, breast tenders from costco- they do cook quickly though I must admit.

Thursday Thirteen more Yummy beautiful food from our trip

My son the chef - not as a profession-- but as an art

The prettiest was this so fresh Fennel Salad the tastes were married so well


the appetizer is simply delicious !!! A soft cheese in a tomato sauce dip w/ pita chips. I have actually made this myself likethree times in the month we have been home

Tortellini w/ meatballs artfully displayed

even my bought dessert photographed well



another night he made his sister's favorite Egg plant Parmesan

Breakfast omelets mmmmmmmmm

We had wonderful Thai food one night but the pictures were hopelessly blurry

so you get a shot of me enjoying the Yummy ice cream we had walking back

One day we had a salad bar at the Smithsonian that was fine


but the view was spectacular


They said we had to try these

burgers and they and the sign did not dissappoint

Tha was at



We enjoyed this Tapas restaurant

little foods everyone shares- fun night- they had Flamenco dancers for entertainment


Then I will post more from Mt Vernon but
this is what we ate in the restaurant there
home madePotpie



Eggplant Parmessan

Salmon and veggies


WE had such lovely and yummy food in Virginia and DC

In case your hungry .... good food lately

Appetizer Salads at Cheesecake Factory they make there entrees too big so we knew the appetizer salads would be just right



fruit tart at a bakery we shared it was so awesome

Look at all the people that love Tiffany she just said want to go to lunch? and we all went! she is so sweet. The table cloths give away where we were

I had the strawberry salad at TGI Fridays

Becca made an apple crisp and added grapes for a switch - Hubby loved it.

Pecan crusted Mahi Mahi I made last week...it was awesome I had forgotten it so "tastes like chicken":)


More and prettier food to come

Triple Peanut Brownies

I made these yummy things yesterday for a Family Party and they were gone before dinner
I got the recipe out of Women's World Aug. 3,2009 but they had a homemade brownie -- I was looking for Quick so I used a brownie mix

You cut up a Snickers bar and half a small bag of Peanut M&M's


add them to your brownie batter before baking as usual

then add two tablespoons of Peanut butter to a cup of your favorite recipe (or Can) of Vanilla frosting frost the Brownies and top w/ the rest of the M&M's and another Snickers bar.

Cut really small and taste because they are so yummy you won't get another bite:)


Fun Monday

This was sooo awesome and sweet

found this new recipe
Apple Pork Chops Recipe
One pan meal. This is a delightful apple flavored pork chop recipe. I serve it with apple sauce and baked potatoes. I can't remember where I got the recipe, I've been making it for about 20 years.
by Kathy G.
30 min | 10 min prep
SERVES 6 -8
• 6-8 center-cut pork chops (on the bone)
• 2 cups all-purpose flour
• 1/2-1 cup vegetable oil (for frying)
• 1 large onion, chopped
• 3-4 garlic cloves, chopped
• 1/2 cup apple juice (more if needed)
• salt & pepper
1. Rinse the pork chops, pat dry. Season with salt & pepper. Dredge the chops in the flour, shake off excess flour.
2. Heat oil in pan until hot but not smoking.
3. Add chops, brown well on each side, (1-2 minutes). Remove chops, place on brown paper to absorb excess oil. Return to pan.
Add onion and garlec to pan with the apple juice. Cover and steam chops for about 20 minutes or until done. You may add more juice if it starts to cook out.

Dinner tonight was very good

SPINACH SALAD (w/ adjustments)

---

1 c. vegetable oil
1/2 c. vinegar

3/4 c. sugar
1/3 c. catsup
1 tsp. Worcestershire sauce
1 med. onion, grated( I used green)

SALAD:

1 head leaf or Romaine lettuce
1 bunch fresh spinach
5 strips bacon

3 hard-boiled eggs

1 can bean sprouts or 1 c. fresh sprouts(I did not have any sprouts or water chestnuts)
2 cans water chestnuts
3 cans mandarin oranges (I used fresh clementines)

For the Dressing: Combine ingredients and mix well. Let stand in refrigerator overnight.

For the Salad: Wash spinach and lettuce and break into bite-sized pieces. Fry bacon and break into bits. Drain sprouts. Chop the hard-boiled eggs. Drain the water chestnuts and mandarin oranges. Combine salad ingredients and toss lightly. Just before serving, pour dressing over salad.

Birthday Lunch

21 YEARS and he's 4 months

Sisters!!

grand love goes both ways:)

Hmmm something seems to be missing?

Yummy Breakfast

Yummy Breakfast Fat free pancakes w/ berries and fat free cool whip

Third Birthday = Sponge Bob