So you buy the puff pastry, roll it and bake it. Whip cream. Stir in icing sugar. Spread. Top with summer bounty. Kick dessert ass.
Really, that’s it.
(Loving Tad’s photo.)
Cheese Feed- The importance of the ACS–championing the ageing of cheese on wood
- Curds and Eh: Kelsie Parsons Reports on The Canadian Cheese Awards
- The Cheesiry’s Pecorino- one of Calgary’s Top 25 Foods
- Homemade Tomato Sauce for Apres- anything (guest post by Johanne DuRocher)
- So that was an unplanned 4 month hiatus…but back with SALADS!
- Apple Sauce-homemade does not get easier
- Pan Con Tomate– it just SOUNDS good
- Cheese Talks at McEwan Fine Foods–join us for fine cheese, fine wine and other fineries, like chocolate.
- I will surrender counter space for a Panini Press
- Curds and Eh: Is it cheating to make cheese with pre-pasteurized milk?
cheese and toast 