cookbook addict

Jam on toast The other day I bought a kilo of organic blood oranges feeling very good about myself, thinking I would peel them and feed them to the girls or use them in food, especially the zest, because it was organic. Days passed without any intentions of preparing them in any way. Days passed with bloggers' reports of making marmalade. Until I couldn't take it anymore, the buzzing reproach emanating from the fruit bowl, the dwindling supply of non-organic clementines and the still untouched cotton net full of oranges. simple yet perfect I set off to make marmalade in the least possibly complicated manner, which, after a bit of googling, seemed pretty impossible without a full day's prep and 2 hours of boiling. I had no time, but I had some (also very reproachful) jam sugar lurking in my cupboard. I tried to be clever and slice quarters of fruit very thinly but as the fruit was boiling in the syrup, I realized that the 7-minute cooking time of the jam sugar...

Oh, hello! Second post of the day, who'd have thought? Are you like me? Do you always wait until the last minute to get stuff done? I prepared those babies yesterday to give them to the teacher at Kindergarten today, only to hear that schools stayed closed today because of the snow. My neighbour was cleverer and gave the teacher her present yesterday -we had been warned of the heavy snowfall after all... Anyway, perhaps I'll drive to her house to deliver them tomorrow but then she may think I'm stalking her... or I could just give them to other people or, or gobble them up myself -no big sacrifice. We have here some chocolate- caramel truffles that I blogged about aeons ago. They are from my Larousse des Desserts, a Pierre Hermé work. A bit more fiddly than plain truffles but so much worth the little extra effort. The caramel hint is subtle, even the kids like them, and they are a nice balance of dark and milk chocolate as not to offend any palate. I didn't want ...