ahhhh no kid for one day….
(sister from Israel has kidnapped her)
what to do ?
what to do?
impromptu last minute idea.
SPA day with my sister from another mother…
and decadent lunch in our robes.
vacation week is looking pretty darn good so far…
yes, there is a lot of work I could technically be finishing.
finally a night to myself after nearly a year….
I am sorta lonely
the house is eerily quiet
too much time to “think” to “feel”
I need company…
ok – GAME NIGHT is on…
friends, wine, food, deep convo….belly laughs and fun
a perfect chillax night
for the first time.
friends make life a little easier to swallow!
I am a lucky girl.
Have a GREAT end of Summer SHABBAT ALL!! Sarah
My impromptu table ii made from some garage shelving I had , place in my bedroom, so us girls can have a pj party, sit on the floor and eat while we shmooze and play.
Friday Food Favorites…
So of course, If I am having friends over, I have the urge to cook for them (that is my secret weapon FYI – it’s how I lure them into my nest hehe)
With a freezer full of delicious rib eye steak from my recent Costco trip (manalapan, NJ for those who want to know)
I decided to make a steak salad, the nacho, meat & guacamole from last party, & for my friend Margalit who has been begging me for months – my pareve cream brule!
I also had a boat load of peaches sitting on my counter as I do every summer that were on their last days, and because I am allergic and can only eat them cooked; I baked them and served with a little coconut pareve ice cream on the side. Delish x 3!!!
These two desserts make fantastic last minute Shabbat desserts to make for your family or for a crowd, and if you are like me…last minute sarah, well then you are going to be my new BFF when you try these out this week!
Pareve Coconut Creame Brule
I tweaked Ina Gartens recipe on food network.com
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups Coconut Milk (its 3 1/2 cans of the Roland brand)
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange liquor
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the coconut milk in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the milk to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat under the broiler for about 45seconds (keep an eye on so as not to let them burn) – If making for Shabbat – do this right before Shabbat -and then just serve cold from fridge after the meal. Or just serve with whip cream on top!
this dish is really awesome and dosn’t even really need the ice at all.
6-8 peaches, sliced in half and pittted
Pre-heat oven to 400F. Place peaches on a baking tray flesh side up and bake till soft (about 35 minutes)
serve hot or warm with your favorite ice cream.
My Favorite New App…
My friend Chanie W. broke out this app towards the end of our game night (which by the way we talked and talked and no actual game was played….) and I promise you I never laughed so hard until I started to do this with my girlfriends - A must try – fun for the whole family!!! (and no I get NO money promoting this – it really is just a new found favorite)!!
get the link to download here it’s FREE!!!