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Inspired by the weather


I was trying to figure out what to write about this week while watering my strawberries, lettuce, spinach and carrots Sunday and struggling against the bone-chilling wind. I truly cannot remember a colder May.
Despite the bitter wind, the strawberries are looking great, as are the raspberries. The tulips have bloomed, the rest of the bulbs are ready to put on a display, the other veggies are just starting to peek out of the soil, but I am fairly sure the cold nights killed my thunbergia.
Now I know Salida legend has it that you never plant before the snow is off Methodist Mountain, but the early warm days got me excited, and now my favorite flowering plant is paying the price. ....

Methodist Mountain , Favorite Gingerbread , Pots De Creme , முறை மலை , பாட்ஸ் டி க்ரீம் ,

Irish Cream Pots de Creme Recipe by The Daily Meal Contributors


Step 1: In a blender, place 9 ounces chopped semisweet chocolate.
Step 2: In a saucepan over medium heat, whisk 1 1/2 cups whole milk, 1 cup heavy cream, 6 egg yolks, 5 tablespoons granulated sugar and 1/4 teaspoon salt. Cook, stirring constantly until the mixture starts to simmer. Add 1 teaspoon vanilla and 1 tablespoon Irish cream liqueur.
Step 3: Immediately pour the milk mixture over the chocolate in the blender. Blend until very smooth, stopping to scrape the sides of the blender as needed. Pour the mixture into small cups or dishes and refrigerate until set, about 2 hours.
Step 4: Whip the remaining 1/2 cup cream with 2 tablespoons powdered sugar. Top pots of creme with a dollop of whipped cream and berries to serve. ....

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