When was the last time you cooked something new? The weekend is the perfect time to try one of those new recipes
you’ve been saving. For me cooking is a very relaxing activity. How about you?
Or, if you’re not in the mood to cook, order take-out from
a restaurant you haven’t eaten at yet. And if you’re really adventurous, go for
something exotic like Moroccan, Persian or Thai!
2. Start a New TV Series or
a New Movie
Do you get hooked into a series on netflix and end up binging the
whole season or two? Amazon Prime has a great series that is at the top of my
list, “The Last Tycoon”. It’s based on an unfinished book by F. Scott
Fitzgerald and takes place in 1930’s Hollywood. I even think my husband would
like this one! Have you watched this yet?
3. Read a Book
What a novel concept… hahaha, sorry
for the silly pun. But really, we spend so much time on our phones and computers,
that it’s easy to forget how relaxing and therapeutic reading a book can be. Biographies
and nonfiction are my favorite reads. Do you have any favorite books to
4. Take a Walk
Being outdoors is a beautiful thing,
so make the most of the end of summer by getting out and walking for a good
half hour or more. Walking around a favorite neighborhood can be fun too. I
love to get an up-close look at some of my favorite homes.
5. Spend time with Friends and Family
Weekdays can be so busy, so make time
to reconnect with family members and good friends on the weekend. My bestie and
I don’t see each other that often because she lives three hours away, but when
we do, we start of right where we left off and giggle until our tummies hurt!
Make Crust: Preheat oven to 350°F. Spray 6 (4 ½ -inch-wide)
mini tartlet pans with removable bottoms.
In medium bowl with mixer on high speed, beat butter,
granulated sugar and salt until smooth and creamy. Beat in egg yolk, then flour
until just combined. If dough is too soft to handle, wrap in plastic and
refrigerate 5 to 10 minutes.
Divide dough into 6 equal mounds. With lightly floured
hands, press into bottoms and up sides of prepared tartlet pans in even layer;
place pans on cookie sheet.
Cover each tartlet with small sheet parchment; add
enough dried beans or pie weights to fill bottoms. Bake 15 to 20 minutes or
until golden. Remove parchment and weights; bake another 5 to 8 minutes or
until golden brown. Cool tartlet shells completely on wire rack.
Make Pastry Cream: Meanwhile, in large bowl, whisk egg
yolks, granulated sugar, cake flour and salt until smooth.
In 3-quart saucepan, heat milk on medium-high until
steaming and bubbles form around edge; remove from heat. To egg mixture, add
splash of hot milk until smooth, whisking. Continue slowly adding and whisking
in hot milk until half of milk is incorporated. Whisk in remaining hot milk
until mixture is smooth. Return egg mixture to saucepan. Cook on medium 5 to 7
minutes or until very thick and bubbling, whisking constantly. Remove from
Scrape seeds from vanilla and whisk into pastry cream,
along with almond extract. Using med-mesh sieve, strain pastry cream into
medium bowl, pushing through with rubber spatula. Discard any solids. Cover
cream with plastic, pressing against surface.
Refrigerate until cold, about 2 hours.
Divide almonds among bottoms of tartlet shells. Spread
or pipe chilled pastry cream into tartlet shells. Top one-third of surface of
tartlets with berries, mint and flowers. Dust lightly with confectioners’
Minty Pea and Pecorino Finger Sandwiches
frozen (thawed) or fresh (cooked) peas
grated Pecorino cheese
finely chopped fresh mint
In food processor, pulse peas, pecorino cheese, Greek
yogurt, salt and pepper until mostly smooth, scraping bowl occasionally. Fold
in fresh mint and snipped chives.
Serve sandwiched on soft white bread. Cut off crusts
and cut into squares or, with 2-inch round cutter, cut into circles.
I know I
do! Actually, I have several. We have a few lovely family heirooms, and I guess the one that stands out the most is the fabulous antique round pine table. It's got a nice thick pine top with a lovely patina, and cute and simple slipper feet. It's so wonderful during the holdays because we add the three large leaves and the whole family fits at one table!