Emails, Earrings, Cream, Leftover chicken,

I don't like getting dozens of emails from advertising sources, but it annoys the heck out of me to get lots of emails from Walgrens. As far as I know, they are not even in Canada. Certainly not round here. Also, since our last election, I get regular emails from both the Liberal Party, in power, and the Conservatives. I am totally uninterested, but I can't seem to stop them. I mark them as junk, spam, etc. etc., but nothing seems to work. However, I did get an email from Shop.CA which I really didn't want either although I have shopped with them before now, and I did so this time. I really didn't need another pair of earrings but...... so that's probably another good reason for not getting advertising emails.

Doing some cooking this weekend and realised I hadn't got any cream. However, I did have whipped

cream frozen in the freezer. Never thought of using it for cooking before, but it works fine. Of course you have to make sure you don't sweeten the cream before you freeze it. For those of you who don't remember me writing about this before, all you need to do is whip some cream, whipping cream of course, and then either dollop (easier) or pipe the cream onto waxed or parchment paper as shown and then put it in the freezer. When frozen I bag it and it seems to keep forever. You can either use it with a dessert or as I am now doing, by adding it to a casserole. or a cream of mushroom sauce for fillet steak.

Last week, feeling sorry for myself (the tooth saga) I bought a rotisserie chicken and we had chicken sandwiches and salad for supper for a couple of nights. Then I de-boned the rest of the meat and Sunday I finely sliced a leek, chopped up half an onion, chopped up a carrot and some celery then sautéed them in butter. After a while I added 3 tbs sherry and a cup of chicken stock. I thickened it with cornstarch and let it cook for a while. Once it had thickened I stirred in the chicken and 2 Tbs of cream. We ate it with noodles and it was delicious. I got the idea from a recipe for leftover turkey and ham which I posted at Christmas, but I adapted it.

When I saw the picture of this White Chocolate Butter Cream, I started drooling LOL. I simply had to share it.

White Chocolate Buttercream

Creamy, sweet, and perfect for any treat, you'll want to make this frosting for all of your favorite cakes.

2 sticks (1/2 pound) unsalted butter, softened
12 oz white chocolate, melted and cooled slightly
1 cup confectioners' sugar
1 tsp pure vanilla extract

1. In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.

Yield: 2 3/4 CUPS

Source: Food and Wine



Have a great day