Sunday, February 15, 2009
Saturday, February 14, 2009
Beautiful Flowers!!
We are having some German friends over for dinner. I didn't want to go crazy with the table or anything (having two babies pulling up) but I did indulge in some beautiful flowers... 15 whole Euros for these. But they are so worth it! I like the way the arrangement turned out, too.
Thursday, February 12, 2009
Congratulations Angela and Zach!!!
On Wednesday February 11, 2009 at 9:47 pm ....
(I love the ring!)
(I love the ring!)
Wednesday, February 11, 2009
Baked Sea Scallops - Yum, Yum, Yum!
Rivals my other favorite scallop recipe - maybe even better. I LOVE scallops. I made it with steamed green beans (steamed with rock, sea salt). I used about half as many scallops, and just reduced everything else by eye. I would recommend mixing the bread crumbs in with the onion mix when adding over scallops. Mine didn't mix in so well, but it could be the way I reduced the recipe!
Ingredients:
2 lbs scallops (about 4 cups)
1 cup dry white wine
Salt
6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs
Method:
1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.
2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Serves 6.
Ingredients:
2 lbs scallops (about 4 cups)
1 cup dry white wine
Salt
6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs
Method:
1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.
2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Serves 6.
Tuesday, February 10, 2009
Saturday, February 7, 2009
Little Miss Chatterbox...
I walked into the livingroom this afternoon to see this. How freaking cute is she?Friday, February 6, 2009
Things I like about Germany...
This is where I parked in the garage today in Nuremberg. There were three spots reserved for women! Wish this would catch on in the states. At Rewe they usually have spots for "Mutter mit Kind," but these were just for any women! I guess we are pretty special creatures...Tuesday, February 3, 2009
A Funny Thing Happened on the Way to the Grocery Store...
I just about fell out of the car! I'm driving a long, deep in thought when I look up and see this!
6 camels hanging out across the street from Rewe. I guess the circus is in town!!
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