If you don’t want to bother with the buttermilk, the standard breading is always good.
~ Happy Birthday, Erin Lee ~
And, because this girl doesn’t like traditional birthday cake, I made her an ice-cream cake.
Noah and I went to breakfast one morning and later we did some cooking together.
I took my camera to their party but didn’t even remove it from its bag. I found a cozy spot with a view of the 18 children and 14 adults gathered in this small but welcoming little cape cod home. I had to ask Jamie to send me a few pics of these these sweethearts each surrounded by people that love and pray for them as they grow.
So here is how I went about making the basket of bean bags
While at the craft store, I considered using beads as filler, making the bags washable. Because I wanted more weight to the bags and because the cost of the beads was more than I want to spend on this project, I opted to use dried beans. It took a little more than one bag each of dried beans and dried peas to fill the ten bags. I like the weight and the feel of the beans.
After filling each bag, I stitched it closed using the sewing machine. With the left-over scraps of fabric, I fashioned a bow and tie and secured it to the basket handle.
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme (rosemary is good too)
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour (I used 2 Tablespoons)
3/4 cup dry white wine (I used a pinot grigio)
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (or cheese of choice in quantity desired)
2 tablespoons finely grated Parmigiano-Reggiano
6 (8- to 10-oz) flameproof soup crocks or ramekins (Since my menu included many items, I served the soup in small ramekins)
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. (I sliced baguette, drizzled with olive oil, sprinkled with salt and pepper and toasted in a toaster oven)
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.