Friday, April 15, 2011

creme fraiche

A spring in my step these days. The weather is cooperating and creating blissful mornings and evenings.
The list of things that need to be done seem endless, like a race with no end. Therefore, I adore it when I find something that is simple and quick to do, it adds skip to my step too.

A very simple and quick creme fraiche recipe:

1 cup heavy cream
2 tablespoons of buttermilk

Shake in jar and set it on the kitchen counter for at least 8 hours, until thickened. Stir. May be kept in the refrigerator for about 10 days. Use in sauces, soups, over fruit, etc. But for me...

... it is ready for a new recipe I have been wanting to try using canned tuna. Let me say here, I enjoy canned tuna in a salad for a sandwich, but casseroles made with canned tuna, frankly, gag me! Yet, I am always seeking for a possible tasty dish that will utilize a can of tuna fish.

I found one here. (Molly Wizenberg's, A Homemade Life). These are quite tasty, certainly good picnic fare since I preferred them cold the next day. I husband did not like the color of them (orange), possibly due to the tomato paste, so I am considering leaving that ingredient out and adding fresh chopped tomato and a dab of mayonnaise next time.

tea relish

Funny how little things scurry into my mind these days. Things "au nouveau" that prick interest, the voice in the back of my mind ...