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In from Daisy, our resident foodie: Vanilla Bean Custard with Roasted Berries
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Every cook should have a homemade custard recipe in his or her repertoire. It is the base for so many desserts and yet, is fairly simple to master. The key is to temper the eggs with the milk so you don’t end up with bits of scrambled eggs. Depending on how much egg or thickener is used, custard may vary in consistency from a thin, pourable sauce to thick pastry cream. Vanilla is the most basic, but the milk used to make custard can be flavored with chocolate, coffee, liqueurs, extracts or infused with spices, herbs or nut pastes.
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David is one of those guys that looks great in anything . . . a tee shirt & jeans or a jacket & tie . . . doesn’t matter, he wears everything with confidence. I’d call his look classic rebel (with a touch of disheveled thrown in for fun) . . . think James Dean or Steve McQueen. There is nothing trendy about his personal style — it’s good taste mixed with a casual attitude. He usually arrives on set in jeans, a tee shirt (with the neck stretched a bit), a worn leather jacket or tweed blazer, a great watch & proper leather shoes.
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May Day celebrates the joy of Spring & welcomes the beginning of Summer . . . and I couldn’t be happier than to celebrate the bright months ahead! Maypoles, music and dancing historically have filled this day — but how do you May Day?
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In from Daisy, our resident foodie: Vietnamese Spring Rolls
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Vietnamese spring rolls, also called summer rolls, are salad-like rolls traditionally filled with shrimp and pork, noodles, and an assortment of vegetables and herbs. They are eaten dipped in either a spicy peanut sauce or nuoc cham, which is made with fish sauce, garlic, and chilis, or both. What I love about them is that they are fresh, healthy, and a lot of fun to make (and eat!).
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If there was one day a year to do a DIY project . . . today would be the day! Earth Day is all about making small gestures that can add up to a big impact — plant a tree, opt for walking or give new life to that old wood sitting in the back shed.
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In from Daisy, our resident foodie: Strawberry-Rhubarb Sorbet
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At the farmers market, blood oranges, lemons, and other citrus are starting to give way to spring’s fruits and vegetables. This week, rows of beautiful ripe strawberries with their deep, ruby-red color and sweet fragrance caught my eye. It’s a perfect time to showcase some in this simple, refreshing sorbet.
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This is my new favorite thing! It’s a calendar (foil-pressed & beautiful) detailing the fruits & vegetables that are in season by month . . . it’s hanging in my kitchen for easy reference. What a great idea — before planning a meal or heading to the grocery store, I can take a look and make sure I’m using ingredients that are extra fresh & available . . .
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In from Daisy, our resident foodie: Blended Mango Margaritas
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Have you been enjoying Karin’s posts about her vacation to the idyllic beach town of Sayulita? I certainly have! Now, I’m daydreaming of my very own seaside escape. Unfortunately, I can’t get away at the moment, so I thought I’d bring a little bit of Mexico to me instead by making these frosty Mango Margaritas. After all, nothing says fiesta better than margaritas, right? . . . These icy refreshing drinks will magically transport you to a charming little cantina south of the border, without leaving home — Don’t forget the chips and guacamole!
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