These are the gladioli ladydog brought me last week. They are opening up nicely and really look pretty. I have never yet seen one open right to the top though. When she brought them, ladydog put them in warm water. That I had never heard of before. They seem to thrive on it and I have added warm water since. It is so nice to have fresh flowers.
I cooked the lamb dish I posted on Saturday (INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS), but, being an idiot, I cut back on the quantity of meat and then I cut down on the spices too. Duuuh. The sauce was good, but not spicy enough. I will remember next time, and there will be a next time. We both enjoyed it.
I'm a sucker for anything made with Nutella. I never knew chocolate hazelnut paste was called Gianduja and that it was invented in Italy during the Napoleonic period. Learn something new every day.
Star Ingredient: Chocolate-Hazelnut Paste As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, Grace Parisi has folded in whipped cream and crème fraîche to create a
1/2 cup chocolate-hazelnut paste, such as Nutella
1/4 cup crème fraîche
1 1/2 tsp brandy or hazelnut liqueur
1/2 cup heavy cream
Chocolate wafer cookies, for serving
1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies
Author: Grace Parisi
Source: Food & Wine
Have a great day