Gee, life has been a bit hectic here in brownieland lately!!! Thanx to all those who have emailed, sms’d or commented asking if I am OK seeing as I was MIA from blogland for a bit this week. I am fine, just crazy busy for some reason. Next week will be just as bad…..I had hoped that I could get a little time out but it is not quite happening yet for me…..but it is good to keep busy so I am not complaining………. )

Before I go any further I just want to wish bigbigjoe a very, very

HAPPY FORTIETH BIRTHDAY
if I’d known in time I would’ve baked you my special Death By Chocolate Cake as well )

thankyou Joe for the good times, for making me laugh, for making me hungry, for entertaining me and inspiring me to go forth and create in the kitchen. I am so glad I discovered your  delightful blog Bon Gusto. I am ever grateful for the fact that I can read and speak Afrikaans……..have a wonderful celebratory weekend….both you and Mrs Joe who also turned the big 40 this week!!!  May the sun shine brightly on your family and may you both be richly blessed in the year ahead!

xoxoxo
This week I had to, among other things, bake birthday cakes for a 66^th birthday party last night. My SIL was doing the catering for the fancy schmancy private function for 35 guests and sweet daughter was roped in to help him with the cooking, front of house and serving……and of course, as mentioned, Ma in law had to do the cake. I did it last year as well for the same gentleman. He is Italian, comes out here for a few months of the year and he is passionate about his food and of course CHOCOLATE!! So it had to be Moo’s Death By Chocolate Torte..nothing else would do for this particular client!! Hmmmm, I have to say I think I outdid myself. The cakes had to be covered with chocolate ganache. I usually prefer mine to be dusted with a thick layer of icing sugar but I do the ganache frosting thing for clients. This one had to be a blank canvas so to speak to accommodate the special request for 66 candles to blow out!!! SIL &SD dropped off the grandsons at lunch time…..of course there was a catch…..what did you all think?? That Browniegirl would have the night off after all that slogging??? Nooooo, I had the kidlets to look after for 24 hours seeing as both parents were doing the graft and would only be home early hours of the morning. So anyhooo…….where was I……the kidlets were dropped off and chef and chefette rushed off armed with the cakes and the flowers to dress them up with, and a bootload of fancy foodstuffs…..they had forgotten the very necessary camera at home so I stuffed mine, with extra battries, into SDs hand as they ran off….so no photos of the kids…aren’t you lot all lucky then cos I had lots of missed Kodak moments……well in my instance Nikon moments……..most disappointing pics from the event. SD says NO TIME for photos Moo……it was hectic but fabulous. She ummed and aaahed about the fantastic Garden and Home style home etc etc…..all the glittering guests and the food and wine to die for…..the host of the party has already booked them for his 67^th next year…He IS a top cardiologist from his country so he must know something we don’t about being here next year hehe!!

Anyway, here is the menu that went down last night…….sorry not in SIL’s flowery chef language but this was it………

4 different canapés – smoked salmon in cucumber cups; Garlic Croutes with Ostrich & Apricot Pate, Oysters, Beef Teriyaki Bites

Katifi (spelling??) Prawns on a layered cucumber something (hehe) drizzled with homemade aioli and prawn oil

Katifi Prawns

Beef Fillet in a red wine jus on a Potato Rosti with crispy green beans & roasted rosemary garlic butternut wedges in the skin no photos (

Moo’s “Death By Chocolate” Intense Chocolate Torte covered in Chocolate Ganache Frosting served with a scoop of Vanilla Ice Cream

  
The blank canvas……..&
 
Firestorm HAHA!!!
The only photo I got of the cake at the party….
next time I shall have to sneak in with my camera myself…..hired help cannot be trusted these days!!!

So……the kiddies have gone home now – they were extremely well behaved but a handful as little kids are - so I am off to relax a bit before the brownieboy (or Mr Moo as he is becoming known as) gets back from work. The highlight of Tylers day was being taken to pre-school on the back of the Kawasaki 1100 this morning….the main man )

From a very jaded Browniegirl

Have a wonderful weekend all xxx

PS  Talk about lost opportunities……..
I hear the Kawa roaring down the road as I write this……so here comes a whirlwind interruption before I can upload photies and post :o)

This one is for
side view *wildly wicked cackle from Moo*

…….and all others who are so fussy can’t eat, wont eat, or don’t fancy eating, white chocolate…never let me be accused of not being fair to all )

MOO’S CHOCOLATE CHEESECAKE

Base:

250g Chocolate Digestive Biscuits

2Tbs Cocoa Powder

100g Butter, melted

1.    Bash up the biscuits, blend until fine crumbs

2.    Mix crumbs with melted butter & cocoa powder then press into a lined large loose bottomed spring form tin and compress with your knuckles or the back of a desert spoon to make a level base.

3.    Place in freezer for 15 minutes while you make the filling.

Filling:

200g 70% Chocolate broken up

250g Cream Cheese

150g Mascarpone Cheese

100ml Greek Yoghurt

150g Castor Sugar

½ Can Condensed Milk

6 Leaves Gelatin (or 6tsp powder gelatin)

60ml Milk

60ml Cream

Knife tip of vanilla powder

Juice of 2 Oranges

Zest of 1 Orange

10ml Vanilla Extract

30ml Coffee Orange Liqueur (optional)

Pinch Sea Salt Flakes

1.    Place chocolate in a bowl and micro for 2 minutes on 20% power, stirring every 40 seconds. Whisk until smooth then leave to cool slightly

2.    Place gelatin leaves in a largish container with  plenty cold water and allow to soften –20 min – or sponge the powder gelatin in a bit of cold water

3.    Heat milk, cream & vanilla powder to just below boiling point

4.    Drain gelatin leaves, squeeze gently to remove water, drop into the hot milk & stir till dissolved & allow to cool a bit (If using powdered gelatin pour hot milk onto the sponged gelatin and stir until all dissolved then strain & cool

5.    Beat together cream cheese, sugar, mascarpone cheese, condensed milk and yoghurt

6.    Add orange juice, zest, salt, vanilla & Liqueur – stir until smooth

7.    Fold in the melted chocolate and beat until smooth.

8.    Pour filling on top of chilled biscuit base and smooth with a spoon

9.    Chill until set then decorate as desired.

I use one of these methods for decorating my set cheesecake

·       fresh raspberries and white chocolate curls

·       Strained boiled Mixed Berry coulis cool then decant into a squeezie bottle. Use this to drizzle the coulis onto the plate and over the cheesecake when serving, decorate with cream & fresh raspberries in season

Take out of fridge15min before serving so the texture is creamy &
not too solid

Cut with a dry hot knife for a clean edge

And above all else……
Enjoy )

Now I just sit back and wait for all the ranting from some  )

HAPPY BLOGAVERSARY

to

a
 

VSBF

(very special blog friend)

 Dinx

Anyone who has regularly read your blog Lunar Raves during this past year will know that it has been a very difficult one for you and your family Dinx.  I am so glad that I stumbled upon your blog early last year…..months before I started my own blog I was a lurker on yours, reading, identifying, empathizing, getting to know you.

We have both come a long way since then & it was a joy getting to know you in person during December when you visited Cape Town!!
I have learned a lot from you and have been so encouraged by you )
I admire your positivety, your amazing strength, your endurance & perseverence, your creativity, your selflessness, your sense of humour, your love & commitment to your family………

I pray that 2009 will be a good year for you all. I pray for safety, good health, happiness & much joy to totally enfold and surround you.

May 2009 be your year to SHINE!!

 I love you…..

browniegirl xxx

And just for you…for a laugh & because I know you will appreciate this one…….

A WOMAN CALLED A LOCAL HOSPITAL . “HELLO. COULD YOU CONNECT ME TO THE PERSON WHO GIVES INFORMATION ABOUT PATIENTS.  I’D LIKE TO FIND OUT IF A PATIENT IS GETTING BETTER, DOING AS EXPECTED, OR GETTING WORSE.”

THE VOICE ON THE OTHER END SAID, “WHAT IS THE PATIENT’S NAME AND ROOM NUMBER?”

“SARAH FINKEL, ROOM 302.”

“I’LL CONNECT YOU WITH THE NURSING STATION . . . “

“3-A NURSINGSTATION.  HOW CAN I HELP YOU?”

“I’D LIKE TO KNOW THE CONDITION OF SARAH FINKEL IN ROOM 302.”

“JUST AMOMENT.  LET ME LOOK AT HER RECORDS.
OH, MRS. FINKEL IS DOING VERY WELL. IN FACT, SHE’S HAD TWO FULL MEALS, HER BLOOD PRESSURE IS FINE, SHE  IS TO BE TAKEN OFF THE HEART MONITOR IN A COUPLE OF HOURS AND, IF SHE CONTINUES THIS IMPROVEMENT, DR. COHEN IS GOING TO SEND HER  HOME TUESDAY AT NOON.”

THE WOMAN SAID, “WHAT A RELIEF! OH, THAT’S FANTASTIC . . . THAT’S
WONDERFUL NEWS!”

THE NURSE SAID, “FROM YOUR ENTHUSIASM, I TAKE IT YOU
ARE A CLOSE FAMILY MEMBER OR A VERY CLOSE FRIEND!

“NEITHER! I AM SARAH FINKEL IN 302!  NOBODY HERE TELLS ME A DAMNED
THING!”

Did y’all see the Annular Solar Eclipse earlier this morning??? South Africa is one of the fortunate countries to see it.
I saw it very briefly as it is rather overcast here today. But take a look HERE  on News24′s gallery for some striking photographs by users…….(got the link from Wotsforlunch!)

 (Simon Carter, News24 User)

 
For more information on Annular Solar Eclipses and Eclipses in general pop over here http://www.mreclipse.com/Special/SEprimer.html 

Enjoy!!
browniegirl xxx

Is anyone else having blogging problems or is it just my pc???? SLOW!!!
And pages don’t want to open……:o(

My cute grandsons, Tyler 5yrs & Jay 11mths tomorrow. Both have an amazing sense of humour,
Jay was hysterical showing off his big teeth & his carrot eating ability!!!

The brownies enjoyed a lovely day with family on Saturday. It had been Auntie S’s birthday a few days earlier and grandson Ty insisted that there had to be a party with cake and candles to blow out. He found a few balloons left over from his birthday  last November which he and Papa blew up and hung under the umbrella. The only problem was that cake was not on the menu for the day. The guests had chosen to enjoy Moo’s Apple Crumble so I was pondering how to resolve the cake issues when all of a sudden an opportunity was presented to me….. Original Cin left a comment on my blog asking for a recipe for the Chocolate Cake baked in a mug in the microwave oven…….THAT WAS IT!!! I could bake one of those instant jobbies, we could stick a candle in that for S & Ty to blow out while we all sang the mandatory birthday dittie!!! I was certain I had seen it since new year on foodblogs, searched for the recipe..found only one posted last year on Tickle’s blog and also a couple of other places on the www. It is really easy to make, takes 2 minutes to mix up and 3 minutes to cook….here is the recipe, pimped just a bit by me…cos I can!!!

CHOCOLATE MUG CAKE

4 Tbs Cake Flour

4 Tbs Sugar

2 Tbs Cocoa Powder

1 egg
3 Tablespoons milk
3 tablespoons oil

A Sprinkle of Cinnamon
A splash of vanilla essence
1 LARGE coffee mug

Sift the flour, cocoa & salt into a small bowl or jug

Add the egg, milk & oil and mix in until just incorporated

Add your cinnamon & vanilla and mix in

Spray a large coffee mug, pour some raspberry compote into the bottom of the mug or break in some chocolate

Pour in all the batter over the “secret filling” at the bottom

Microwave on 60% power for 3 minutes exactly

The cake will rise like a soufflé way above the rim of the mug.

Remove from microwave,  grate over some milk chocolate or break over a Flake & allow it to cool slightly before turning out & enjoying.

Don’t leave it for too long to go completely cold as it does tend to dry out very quickly & go a bit rubbery

I have heard that it is really delish with a bit of crème anglaise or a scoop of vanilla ice cream

For lunch our guests had brought over all the makings for hamburgers. While the boys got the fire ready to flame grill the marinated patties us girls hit the kitchen to prepare all the rest of the goodies to go onto the rolls.

S adeptly sliced up some onions with some fancy new little gadget protecting her fingers from the sharp blade of brownies knife, we then drizzled over a bit of olive oil, some balsamic blaze, 1 tsp of Jenny Morris Sexy Chick Spice (YUM YUM YUM!!!) and then popped them into a pan and caramelized them

Sliced up some tomatoes and washed and dried some butter lettuce leaves

For the saucy bits we had Nando’s Chilli Sauce, Tomato Sauce for the not so brave, Lord of the Rings Chilli Sauce for the insane among us and Moo’s Homemade Chutney

Also had slices of cheese to put on top of the burgers should one desire to

Once the patties were flame grilled to perfection,

everyone crowded into the kitchen with our plates and

built our own burgers. That was so much fun!!!

We then all sat outside and enjoyed an al fresco lunch in the shade of the big ol’ tree!!

This is what one burger looked like…..sans the cheese slab

Dessert was Moo’s Cranberry & Apple Crumble. There was companionable silence for awhile with happy grunts of satisfaction to be heard……………. more on that later
Have a delicious Monday everyone……..today is detox day for me!!
browniegirl xxx

PS If you can find Jenny Morris range of Spices….get them!!! They are really good!!
See her range of products here http://www.jennymorris.co.za/

Ok, so this one is for the vegetarians
Lyndatjie 
  I often say I could survive very happily without meat but I have a speedbump on the highway of life…….brownieboy has to have his meat!! He draws the line at things like lentils and the like but I am slowly getting him eating them….I sneak them in here and there and he doesn’t even know…but some things are a no no for him and this is definitely one hehe )

Anyway, with my renewed efforts, after the festive eating season, at the Low GL lifestyle…please note I refuse to use that D***T four letter word……this week I decided to make myself a big pot of chilli veggies……..I don’t have a recipe as such….just get inspired with what I have in the fridge and pantry at the time so I shall write down here how I made this weeks Pot O’ Chilli Veg. Please note that you can decrease or increase your spices and chilli as you wish… this was MINDBLOWINGLY hot and delicious….just how I like it )

This is an easy throw everything in one pot meal….you really can’t mess it up………I don’t think……unless you burn it (  I prefer to cook the aubergine first and set aside to add later so that it retains its shape and doesnt cook to pieces…..that’s my personal preference! The addition of the beans and chickpeas makes it perfect for Low GI or GL as does serving it with brown rice….

MOO’S  POT O’ CHILLI  VEG 

1 Medium Aubergine – cubed, salted and left to draw for 15min

1 Large Onion – peeled & chopped

½ Red Pepper – chopped

2 Dried Red Chillies – left whole

2 Cloves Garlic – finely chopped

1 Stick Celery – sliced

2 Zucchini – sliced

1 Large Carrot – peeled and cubed

Small Glug Olive Oil

1 Can Whole Peeled Tomatoes with the juice

1 Can Red Kidney Beans – soak & use dried if preferred

1 Can Chickpeas – ditto

2-3 tsp Chilli Flakes or  John West Chilli Paste

1 tsp Red Masala Powder

1 tsp Garam Masala

Salt & Black Pepper to taste

1 tsp Sugar

1 Can Water

1 tsp Dried Thyme or a few sprigs of fresh

Heat the oil then sauté the aubergine until browned. Set aside

Saute the onions, peppers, celery, thyme, chillies, red masala powder & garlic until soft & translucent

Add the carrot and zucchini and stir fry for a few minutes

Add the tomatoes, cut them up a bit in the pan with a sharp knife, add one can of water, bring to the boil and simmer about 10 minutes

Add the aubergine and the rest of the ingredients
Cover & simmer for another 10 minutes until the carrots are soft

Stir in some chopped coriander

Serve on a bed of brown & wild rice with lentils (Yummy)

I serve it with a dollop of Bulgarian Yoghurt

If you are not watching the calories you can serve it with steamed Basmati Rice, Roti, Naan bread etc.

This makes enough for 3 or 4 portions of lunch for a hungry browniegirl

Enjoy,

browniegirl xxx
PS Add any veg you prefer to your own pot of chilli!! The combinations are endless…..

Staying on the subject of pancakes just for a bit longer…….just because I had a tiny bit of batter left in the fridge that had to be used up urgently………..on Monday evening I made the last 2 pancakes …..and seeing as it was my detox day and so no food allowed for this girl I took out 2 chicken breast fillets and made the chicken fricassee that I had previously spied over at

delightful blog Bon Gusto and then blogged by me HERE, and pimped it a bit by using onion instead of leeks (just ‘cos that’s what I had in the kitchen Belinda), button mushrooms instead of portabellini (ditto) and adding some frozen peas about 5 minutes before the end of cooking time. I then used this as a filling for the 2 pancakes and served it up as dinner with a small garden salad for my brownieboy. He raved about it and told me I absolutely HAD to blog it and tell everyone that he says you lot have to try this………..so,because I ALWAYS do as I am told………….. )

MOO’S CHICKEN FRICCASSEE

2 Skinless Chicken Breast fillets – sliced into thin strips

1Large Onion – chopped up in ¼’s lengthwise then finely sliced

1 Garlic Clove finely grated

1 Glug Olive Oil and 1 Tbs Butter

1 Glass Chardonnay

½ Glass Water

½ Pkt Button Mushrooms – finely sliced

200ml Cream

1 tsp Dijon Mustard

½ tsp Dried Tarragon

1tsp Fresh Thyme Leaves picked from stems

1 Lemon

Fresh Parsley – handful chopped finely

¼ Cup Frozen Petit Pois

Salt & Cracked Black Pepper

Heat a large saucepan over high heat

Add the oil, butter, onion, garlic, thyme, wine & water.

Bring to a boil, cover and simmer for 5 min

Add the chicken, mushrooms, cream, mustard and tarragon.

Stir well, then lower heat to very gentle and allow to simmer for 10 minutes

Add the frozen peas and allow to simmer for 5 more minutes

Squeeze in the juice from the lemon and season to taste

Serve as a filling in 2 warmed pancakes, reserving some sauce to pour over the top of the pancakes &  sprinkle with the parsley.

Enjoy!!

browniegirl xxx

Many moons ago, not long after the Runderpest, ) on this very day, a special baby girl was born

HAPPY BIRTHDAY!!!

To

A

VSB

(Very Special Blogfriend)

 Jenny Morris
our very own Giggling Gourmet

Freshly picked just for you dear friend 

 May 2009 be a year rich in blessings for you Jen, may you have good health and happiness always

Much love,

browniegirl xxx

How many of you know that Family Circle Magazine in the USA runs a competition for their readers in which the spouses of the presidential candidates submit their favourite cookie recipes to the magazine. They then publish these and the readers get to bake them all and vote for their favourite.  How cool is that?? I wonder if we could ever do it in this country???
The 2008 campaign was the 5^th time this competition has run and, uncannily, the results each time have correctly predicted the outcome of the elections hehe….The results are announced on the eve before the elections. The latest winning recipe came from Cindy McCain with Michelle Obama’s coming second. Bill Clinton also submitted his favourite cookie recipe before his wife dropped out of the election race.

Well, the readers were proven wrong this year. We all know the outcome of the race and, today being inauguration day for President-Elect Barack Obama, I thought it would be great to try out the recipes…..starting of course with his wife’s recipe for Shortbread Cookies

I pimped it just a tad, got the original info and recipe HERE

For the topping I used flaked raw almonds that I toasted in a dry pan over medium heat plus some granulated sugar.

The original recipe is below with my pimped bits in brackets

Michelle Obama’s shortbread cookies

1 ½ Cups unsalted butter, softened (at room temp)

1 ½ Cups sugar (Castor Sugar)

(2 Tbs Granulated Sugar) – to sprinkle on top

2 Egg Yolks (I used Extra Large)

1 (lightly) beaten egg white

2 tablespoons Amaretto  (I used 1tsp Almond Extract)

(1 tsp Vanilla Extract – I used Woolies Vanilla Extract)

1 teaspoon each Orange and Lemon Zest ( I used zest of1 orange & 1 Lemon)

3 cups Cake Flour (use plain flour, not self-raising and replace 3 tbsps per cup with cornflour or potato flour)

¼ teaspoon salt

chopped nuts or dried fruit (optional) (I used flaked toasted almonds)

Heat oven to 160C.

Line a 17 x 12 x 1in baking pan with nonstick foil (baking paper).

 In large bowl, cream together butter and 1 1/2 cups of the sugar.

 Slowly add egg yolks, and beat well until smooth.

Beat in Amaretto and zest.

 Stir in flour and salt until combined.

 Flatten dough evenly and smoothly into prepared pan.

 Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.

Bake for 25minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes.

Cut while slightly warm. Leave in try until cool

Store in an airtight container

Makes 72 2in x 3in cookies

These cookies are deliciously light and buttery with a nice citrusy tang and a good crumb. I usually stay away from shortbread recipes that contain egg because well……shortbread doesn’t have egg in it but I would really make these over again. I did not get 72 cookies out of it….more like 25nice thick biscuits. The recipe filled one regular sized swiss roll pan.

Tyler declared them delicious so for us this recipe will be a keeper!!

 
Next up I will try Cindy McCain’s recipe for

Oatmeal-Butterscotch Cookies and will also bake Bill Clinton’s
Oatmeal Cookies….

Watch this space )

In the meantime……go bake yourself some cookies!!!

Enjoy,

browniegirl xxx

Due to unprecedented demand I am publishing my best kept secret………..my pancake recipe!!! I must be crazy…….but I have a big heart and want everyone to experience the fun of making their own!! And in any case, as Ty is always saying when he wants something….Caring is Sharing……… )

Quite a few readers have expressed fear or reticence in making pancakes….It really is simple & there is  no great secret to making a good pancake except maybe….a hot pan!! You can make them crepe thin or thicker according to your personal preference. There is no need to flip the pancakes in a grandiose show of expertise…..but by all means do it if you wish to……..once you get the hang of it it is very easy to do…..but be prepared for a couple of flops along the way hehe!! I am teaching Tyler to do it ) but because of arthritis and a fused wrist I no longer flip them grandly myself. I use the good old spatula for that….so go ahead, make some PANCAKES you lot!!!

MOO’S  PANCAKES

Ingredients:

2 Cups Flour

4 Eggs

400ml Water

300ml Half Milk & half Buttermilk

Salt to taste – start with about ½ tsp then add more later to taste

A good grating of Nutmeg

2 tsp Brown Vinegar

Method:

·       Sift flour, salt & nutmeg into a bowl & make a well in the centre

·       Break in all the eggs then mix up slightly with a wooden spoon

·       Add most of the water at once & beat well – I use my mixer for this but you can use the wooden spoon if you have the stamina ) – add the rest of the water and continue beating until no lumps remain. At this stage the mixture should look like thick cream

·       Add the milk mixture bit by bit until the mixture looks like thin cream – I find that I use it all  and maybe even a bit more

·       Stir in the vinegar

·       Taste the mixture (ugghh but this is an important step!!) and add more salt if it tastes too bland. I find that salted pancake batter makes much tastier pancakes

·       If the mixture is lumpy you can pour it through a strainer into a clean bottle

·       Let it rest for about 15minutes in the fridge before you make the pancakes

To make the pancakes

Have your dry pan smoking hot over a medium heat or flame

Pour in a tiny amount of peanut oil – just to coat the pan

Pour in about 30ml or so of batter into the hot pan & swirl it around immediately to coat the base of the frying pan

Watch carefully & as soon as it starts to bubble and turn light brown around the edges start shaking the pan to loosen the pancake. Use a silicon spatula to help loosen the sides

Once the pancake is loose you can either flip it over using just a light flick of your wrist or using the spatula

Cook briefly on the second side before sliding it into a waiting dish or plate

Sprinkle with cinnamon sugar, a little knob of butter and a squeeze of lemon juice

Keep warm until ready to eat

Repeat until you have as many pancakes as you want

Brownie Notes

I bottle my batter in any clean cool drink bottle and keep it, sealed,  in the fridge for up to 4 days and just make a few at a time as needed. The bottle makes for easy, clean,  controlled pouring into the pan

You can double or treble the recipe quiet happily if you need to make a lot of pancakes. Always use the ratio of 2 eggs to 1 Cup flour and increase the other ingredients proportionately

I like to use half buttermilk but you can use only milk if you prefer

I find that Peanut Oil handles the high heat the best of all the oils and it has no flavour to taint the pancakes

I keep a little squeezie bottle for my pancake oil. I use the one that you get in some home hair colour kits )

Pancakes can be successfully frozen. Interleave dry plain pancakes with wax paper and freeze flat in an airtight container or freezer bag. Just remove as many as you need each time and thaw at room temperature or microwave very briefly

Pancakes make wonderful wraps with savoury fillings as well as sweet ones. They also replace cannelloni tubes or lasagna sheets very successfully in pasta dishes

Most importantly….have fun & ENJOY!!!
browniegirl xxx

PS  - Thanx so much to the Eds for putting my pancake post and Ty on the main page of Food24.com blogs as one of their top components. Much appreciated to be appreciated )