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March 2, 2005


Suggest I am normal because I put my clown socks on one at a time just like everyone else.

Posted by talia at 4:48 PM | Comments (1)

March 1, 2005

Satan or Satin

Remind me of what a poor speller I am when I boast about having renounced satin this weekend in a Catholic church in Spain. I guess I better start choosing different fabrics for my wedding dress....

Posted by talia at 9:36 PM

Balsamic and Fig Caramel Sauce

This slightly sweet, tangy sauce is wonderful over fish or meat. I forgot all about it until Jay recently requested it. I don't recall where I found it originally, but I do remember it being fun to make. Jay had this recipe in her head as using dates which I think makes for an excellent substitution.

8 soft dried figs, halved, stems removed (though no reason not to add more)
3/4 c sugar
1/2 c water
3/4 c balsamic vinegar
2 T unsalted butter
1/2 t dijon mustard
*** looking at the recipe again, I would add thyme to the sauce, and add fresh thyme and fresh figs as garnish.

In a 3 quart saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, mustard (and thyme) and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat before serving. Makes about 1 c.

Posted by talia at 2:30 PM