How Great Thou Art

This evening, as I sit here after listening to the stories of the victims trickling in and more details of this horrific unspeakable act in Newtown, CT at Sandy Hook Elementary, its so familiar because it could truly happen to any of us in any Elementary School, day care, or really anywhere that an individual is motivated to bring harm to others.  I have been flashing back to Friday morning, actually my husband letting me sleep in with our youngest child & him getting the kids ready for school...I did not tell them bye and had no idea of what they wore to school.  The reason of even bringing this up is thinking of these families that have had to identify their babies with the Coroner and putting myself in the situation, possibly some of the victims families may of had this same scenario & the amount of guilt that myself as a mother would have if those were my babies that were lost.

Let these families mourn, allow them to know it's okay to be angry, to feel unimaginable pain/shock/loss, honor these victims and do not speak the name of the perpetrator who brought all of this senseless act upon their loved ones.  The next days until these families are allowed to bury their loved ones and have an ounce of closure, it doesn't matter how they will recover, how they go on, gun control, and any other subjects that absolutely are imperative to be addressed, however, not now!

Now let us all honor the victims and survivors of Sandy Hook Elementary.  20 babies lost their lives and 7 adults, 6 of which are compassionate women that chose not only a career as an educator but from all reports were very passionate about their chosen profession of educating children.  The first stage has to be about the individuals that lost their lives and must not focus on the negative, we know there is so much ugly to come out, right now allow loved ones to tell beautiful stories of these beautiful individuals that lost their lives.

No parent should never/ever have to bury their child, all that were lost were someones child!  But the twenty 6 & 7 year olds were just babies and their future was ripped from them.

Robbie Parker, father of Emilie Parker 6 years old that lost her beautiful little at Sandy Hook, said such amazing words of honesty to paraphrase he said "I do not know how to deal with the loss of Emilie"  it was raw, honest, and heartbreaking.  We all just need to pray, think positive thoughts, and reach out to this community allowing them to process the aftermath of this horrific moment in time.

A hymn brought so beautifully "How Great Thou Art" is painful and yet comforting on this evening of such sorrow.

Honor the victims, their fellow surviving classmates, and educators of Sandy Hook Elementary for they have truly experienced hell on Earth.

FAITH in a higher power is all we truly have....lean on whatever your chosen faith is.

To Eggnog or to Eggnog...Homemade vs. Pre-made

I am not a sweet drink lover, but always look forward to eggnog at Christmastime.  Below you will find a medley of eggnog recipes from Martha, to a fancy Home based Mixologist, to my Aunt Debbie and her Blue Bell Vanilla ice cream Eggnog.  Please enjoy some eggnog admiring! 

Martha Stewart Traditional Eggnog Recipe

Recipe Yields 26

Ingredients:

12 Eggs Seperated

1 1/2 cups superfine sugar

1 quart whole milk

1 1/2 quarts heavy cream

3 cups of bourbon

1/2 cup of dark rum

2 cups of cognac

freshly grated nutmeg

1.  In a very large bowl beat eggs until thick & pale yellow.  Gradually add sugar to yolks.  With a wire whisk, beat in milk and 1 quart of cream.  Add bourbon, rum, and cognac constantly stirring.  

2.  Just before serving beat egg yolks until stiff.  Fold into mixture.  Add remaining 1/2 quart of heavy cream until stiff, and fold in.  Sprinkle with Nutmeg.

I found this recipe from http://www.thekitchn.com/thekitchn/kitchn-recipe-roundup/frozen-peppermint-cake-croquemboche-15-special-holiday-treats-163422

Homemade Eggnog (adapted from the Velvet Tango Room's 2009 recipe)

makes 2 drinks

1/3 cup heavy whipping cream

1 egg

1 1/2 Tbs granulated sugar (can be adjusted according to taste)

1/8 tsp vanilla extract

a pinch or so of freshly grated nutmeg

1/3 cup milk (I used 2 percent)

1 1/2 ounces of quality dark rum (bourbon would work well too)

For best results, measure out all ingredients in advance and make sure the milk, cream and egg are well-chilled. In a blender, beat the egg until frothy. Then beat in the sugar, vanilla, nutmeg, and liquor. Slowly pour in the milk and cream while the blades are still in motion. (If your machine has a detachable measure/fill cap in the center of its lid, pour the liquid ingredients in through this small opening to minimize any splattering.) When all ingredients are thoroughly combined, pour into small cups or glasses and garnish with grated nutmeg. Use any leftovers for French toast the next morning.

Have you ever made homemade eggnog?

Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.

Aunt Debbie's Blue Bell Vanilla Ice Cream Eggnog is super rich and is always a hit with the family.  

All of the homemade options are fantastic but labor intensive.  Yesterday on the way home I picked up a pre-made eggnog that you just refrigerate and pour.  It was yummy and not labor intensive at all.  

 

Ways of serving Eggnog:

Lastly if you do not drink alcohol or just want an alternative to the above try this...

with a cup of your favorite coffee...

Enjoy some eggnog y'all!  

I dream in Paris

Shared this from "Haven in Paris" Facebook page.  

Sandy Hook Elementary

As most of Americans today, I have watched all the coverage of Sandy Hook Elementary School and even the 2 hour drive to the country,  I listened to the coverage via Satellite Radio, completely fixated on the horrific act that was committed against all of these children and educators.  Physically, emotionally, sympathetically, em-pathetically feel the pain and am in raw shock of this unthinkable act.

Personally, I know the pain that the victims families are feeling due to my loved ones multiple trauma's and loss of my brother at the tender age of 14.  However, we know the loss at the mercy of an accident, but to lose someone to a murder brings on a whole other layer of emotions.  I cannot even fathom the feelings going through these families and most importantly the days/weeks/months to come. When the grieving process starts and the silent realization that life will never be the same again, it makes me physically ill to know these families are going to feel the depth of sadness that is to come.

We, as our parents & grandparents before us, take our children to school and drop them off with complete security that they are in a safe haven.  The thought of their innocence with complete trust and guards down from "stranger danger" because they are in a safe happy place and the unthinkable  happens, this evil person comes in rips it all away from them....it's just ....there aren't enough appropriate words to describe this horrific act.

Right now is not the time to debate about gun laws or security protocol  this is the time to respect the magnitude of this horrible tragedy and to honor the victims, to support the families that lost their loved ones, and lift up the rest of the families of Sandy Hook Elementary that are holding their children tonight but still have to deal with the aftershock.

All we can do at the end of each day is hug our babies tight, do our best to protect them, and have faith that they will be safe out of our care.  I am so overwhelmed by personal emotions that to elaborate more is not necessary.  God bless all the families, teachers, emergency personnel, & the educators that have to go on with life at Sandy Hook Elementary.

xoxoxo

Fancy French Restaurant Internship Survival

Well its official, I have survived two days and have been awarded a permanent spot on the schedule of a Fancy French Restaurant in a world renowned and regarded very French kitchen!  The behind the scenes are pretty amazing, so much to learn, first and foremost a language barrier, so I have my trusty Apps downloaded on my Iphone "Learn French" and the "French today translator" ...also, working in the South you need a Spanish translator, it makes me feel a buzz of excitement to have so much diversity around. 

As an apprentice under a Chef (by the way who has been vetted for many years by Top Chef, but she declined the offer) you must put all presumption, attitude, humility, etc etc aside and as my kindergartner would say "put on your listening ears" and wear no slip shoes ;-)!  I am in overload of so much information of French Food prep and how a French kitchen operates, for someone that loves all things French this is like my crack!  Also, I haven't actually been able to get near the Chef's side of the Coin Cuisine, typical of myself, I repeated a mantra in my head "do not cut yourself on the first day, do not cut yourself on the first day" yep, you got it I did!  The knives had just been sharpened and I took off a chunk of my thumb.... (kind of a right of passage I am told) also, do not do it again!

Aside from my little mishap, I have assisted with some amazing delectable desserts souffle's, tarte, trifle, Chantilly creams, intermezzo from Meyer lemons that are grown in the back patio, creme brulee, and mousse au chocolat.  The souffle process is one that leaves you on the edge of your seat from beginning with the end climax of a perfect pop up of yummy goodness mmmmm.... we serve a trio platter of souffles of Gran Marnier, Chocolat, and Framboise.  If you have never enjoyed a fresh just out of the oven Souffle, it definitely should be on your bucket list!

On the aperitif side I have plated numerous Fromage combos with fresh fruits/nuts, Steak Tartar, Pate's, fresh mixed greens with fromage de chevre paired with pecans (Texas twist).  The steak tartar is one of a kind, the prep of ingredients and then top off with a perfect intact quail egg yolk is an art form served.  My arms are aching today after hand grating rustic style hard Parmesan for what seemed likes hours.  I also was awarded the tedious task of wrapping fresh blanched green beans in paper thin kale leaves... 7 beans and one tight wrap, ugh, I prepped so many of those I dreamed of them last night :(....maybe one day I will dream in French that would be cool, okay off track for a second. 

Although, I assisted with so many amazing dishes the past two days, reality is apparent because I am the bottom of the totem pole as an apprentice (personally, I am just thankful to be part of the French pole) this girl in her Fancy French kitchen got down to the nitty gritty by washing pots/pans, sweeping/mopping the floor and taking out the trash with the young Colombian dishwasher, it is good for the soul!  Just keeping it real ;-)

My dreams of French livin' are coming true and I am so thankful, ecstatic, and over the moon for this opportunity, but this old girl is tired/achy and in need of nap!

 

Au Revoir & enjoy the photo log of dishes described above!

 

fromage de chevre  

 

 

Steak Tartar

 

 

Souffle

 

My wound covered with a stylish "hello kitty" bandaid!



 



 



Joyeux Noel from Paris via Montgomery!

 

Joyeux Noel

As a child of the 80's PBS & Rick Steves gave a plethora of European knowledge! Of course I have spent many hours watching ole Rick, especially his Christmas specials.

Enjoy!!!

Yes, I am coming to you from my little computer in Montgomery but with modern conveniences i.e. the world wide web, I can pass off as if I am in Paris :), merci beaucoup modern day amenities!

I absorb everything French that comes into my vision, seeing as it is December 12th, the temperature in Montgomery is 34 degree and the temperature in Paris is 34 degrees (this is the closest thing I have today, to feel close to Paris - grasping yes - but I will take what I can get)!

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