Two Eggs Poached on an English Muffin Buttered and Dosed With A Bit of Cherry Jam

Looks Aren't Everything

Easter Sunday I had four limes on my counter and some eggs in the refrigerator so I decided to make a lime curd. Task accomplished I recalled the bunch of mini pate brisee shells in the freezer left over from a party in December, so I decided to walk to the corner store and find a bit of fruit for a tartlet.

I chose a blood orange and gave the final tartlet a touch of fleur de sel and I think the result looks lovely, almost a hint of lizard skin in the blistered texture of the citrus segments. Looks though I quickly discovered don't tell the whole story. When I picked up the tartlet and popped it in my mouth the pastry was already crumbling from the moisture in the lime curd. It tasted great, but it was also clear that the whole thing had a real shelf life of about thirteen minutes. In the past I've always used a pate sucree or sablee for fruit tartlets, and now I've learned my lesson I will continue to do so for the future too.

Three Digital Photographs of One Pineapple Tartlet

No Comment Necessary

Heartbreaker

Spring Into a Cheddar Cheese Sandwich With Lettuce Tomato and Mayo

Key to the Freezer

A. Mini Tartlet Shells.
B. Gougeres.
C. Pizza Dough.
D. Blueberry Cheese Danish.
E. Three Loin Lamb Chops.
F. Two Rib Eye Steaks.
G. One Strip Steak.
H. Baked Jelly Donuts.
I. Puff Pastry.
J. English Muffins.
K. Mole Sauce.

One Digital Photograph of One Lightly Toasted English Muffin

Four Digital Photographs of Six English Muffins

Happy Birthday Tovah!

Eat your heart out Fannie May!

A batch of buttermilk rum raisin fudge.

Slices.

Slices of slices.

Slices of slices dipped in semi-sweet chocolate.

Into the candy cups.

Into the box.

All sealed up with a ribbon.

A peek inside.

Yummy!