Thursday, June 11, 2009
Hair
I don't know how many post's I have titled "hair" but I feel like it is a lot. This picture really doesn't show you the lovely color my hair is right now - I went with streaks of blue instead of dying my entire head this time - it looks pretty great! But you can tell how short it is (again).
LOVE IT
I wish it was not pink - seriously what would I do with bright pink???? It wouldn't match ANYTHING!
Wednesday, June 3, 2009
New Favorite Food
I think I have found my new favorite thing to eat. it is pretty much fantastic. I have no idea where I cut the recipe from, but I am soooo glad I did. Delish!!!
I know I made many of you eat that tomato tart I was obsessed with a few years ago, this is WAY better and easier to make. I am already planning multiple variations. We are having a little party at work on Friday to celebrate my graduation and I am thinking about bringing one - but it might be a little uncouth for me to bring food. For those of you not intimidated by rolling out a crust here is the recipe:
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 4 tablespoons, plus more for tart pan.
2 cups all-purpose flour
1 1/2 tsp coarse salt
1 1/2 lbs onions, finely chopped
1 lrg egg, lightly beaten
1/2 cup heavy cream
1/4 tsp ground pepper
Pinch of grated nutmeg
1/4 cup grate Parmesan of Swiss cheese (I actually used Asiago)
1. Butter a 10-inch tart pan with removable bottom; set aside.
2. In a medium bowl, combine flour and 1/2 tsp salt. Add 1/2 cup chilled butter, and combine with fingers or a pastry blender until it is the texture of coarse meal. Add 1/2 cup cold water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 min.
3. Heat oven to 375 degrees. Roll out dough into a 1/8-inch-thick round. Fit dough into prepared tart pan. Line with a parchment-paper round, and fill with pie weights. Chill for 15 min. Transfer to oven, and bake for 15 min. Remove pie weights and parchment paper. Bake for 5 min more. Remove from oven.
4. In a large skillet, heat the remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 min. Remove from heat.
5. In a small bowl, combine egg, cream, remaining teaspoon salt, pepper, and nutmeg. Stir in onions.
6. Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 min.
I know I made many of you eat that tomato tart I was obsessed with a few years ago, this is WAY better and easier to make. I am already planning multiple variations. We are having a little party at work on Friday to celebrate my graduation and I am thinking about bringing one - but it might be a little uncouth for me to bring food. For those of you not intimidated by rolling out a crust here is the recipe:
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 4 tablespoons, plus more for tart pan.
2 cups all-purpose flour
1 1/2 tsp coarse salt
1 1/2 lbs onions, finely chopped
1 lrg egg, lightly beaten
1/2 cup heavy cream
1/4 tsp ground pepper
Pinch of grated nutmeg
1/4 cup grate Parmesan of Swiss cheese (I actually used Asiago)
1. Butter a 10-inch tart pan with removable bottom; set aside.
2. In a medium bowl, combine flour and 1/2 tsp salt. Add 1/2 cup chilled butter, and combine with fingers or a pastry blender until it is the texture of coarse meal. Add 1/2 cup cold water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 min.
3. Heat oven to 375 degrees. Roll out dough into a 1/8-inch-thick round. Fit dough into prepared tart pan. Line with a parchment-paper round, and fill with pie weights. Chill for 15 min. Transfer to oven, and bake for 15 min. Remove pie weights and parchment paper. Bake for 5 min more. Remove from oven.
4. In a large skillet, heat the remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 min. Remove from heat.
5. In a small bowl, combine egg, cream, remaining teaspoon salt, pepper, and nutmeg. Stir in onions.
6. Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 min.
Hike
Saturday we had a ward hike in the morning. It was a four hour hike, beautiful but a little exhausting considering I went to a dance down by Stanford afterward. We hiked through just about every terrain possible, meadow, stream, snow, rocky outcrops, up and down slopes, over fallen trees, there were even places someone had poured sand on the trail. There was quite a lot of snow melt so there were a few places where I could not really be sure if we were just walking through a stream or if the trail was really underneath. Very cool!
The big even was of course me slipping while fording the stream and falling in. Luckily not everyone saw and my sweater which was in my bag only got mildly wet. it was so cold! There was un-melted snow on either side of the stream to give you an idea of the temperature.
Some of these photos were taken with my phone and some with the camera's of others.
The big even was of course me slipping while fording the stream and falling in. Luckily not everyone saw and my sweater which was in my bag only got mildly wet. it was so cold! There was un-melted snow on either side of the stream to give you an idea of the temperature.
Some of these photos were taken with my phone and some with the camera's of others.
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