eats

T blogged about this so i did a trial-run of "cake balls" with yellow cake and coconut/pecan frosting...decided not to dip them in chocolate, but could see how that would help them hold their shape...next time, next time. they have to be one of the easiest things to make...well, if you don't go overboard and decorate them!

follow these directions but just use any cake mix and any frosting you want...lots of user-submitted "cake pops" to check out, just wonder how much time people have on their hands!



made chile rellenos last night at A&B's and attempted to teach them how to make them which was fun...always think of S teaching us how to make them at 917 in tucson our junior year, out in the back on our brick patio and on a camping grill with a mini propane tank...remember those chiles taking a loooooong time to cook out there! wrapped them in great tortillas with beans, some guac and some sour cream and they were just as awesome as they were when S taught me...think it might be the only 'recipe' i've never written down.

here's a recipe that's pretty close, but you will need more eggs than this calls for and below is how S taught me to prepare the eggs instead...if you do the below, you also don't need to use baking soda/baking powder/salt/milk so it ends up being only several ingredients...once you put the cheese inside of the chile, roll it in flour to cover the skin, then dip into the egg mixture and then put the chile in to the oil to cook it...flip it once to cook the other side and put it on paper towels when you remove it from the pan to soak up some of the oil:

"In order to get authentic tasting chile rellenos, you should use a couple of eggs, separated. Whip the whites w/an electric mixer until stiff peaks form. Beat the yolks separately and fold them into the whites (preserving the volume of the whites). Then you can dip the stuffed chiles into the egg...and don't worry about slopping it on. You want the entire chile covered. When your chile comes out of the oil, you'll have a nice fluffy coating...rather than a heavy egg-y tasting batter that most homemade recipes call for."


found this in a magazine A gave me..."these top 10 french rosés are perfect to sip all summer" it claims...they sound refreshing and they seem affordable!

• moulin de gassac 2009 "guilhem" rosé (languedoc-roussillon) -- strawberry flavors with mineral notes and bright acidity ($10)
  
• château routas 2009 "rouvière" rosé (provence) -- crisp and fruity with mint and herbal notes ($12)
  
• jean-luc colombo 2009 cape bleue rosé (provence) -- rose-petal aromas with pleasant strawberry and raspberry flavors ($12)
  
• château la gatte 2009 rose (bordeaux) -- strawberries and cream with bone-dry finish ($13)
  
• domaine de fonstsainte 2009 gris de gris (corbières) -- cherry and strawberry flavors with tropical notes ($14)
  
• domaine des nugues 2009 "libertine" (beaujolais) -- cherry and raspberry flavors ($14)
  
• domaine rouge-bleu 2009 "dentelle" rosé (rhône) -- cherry flavors and notes of peppermint ($14)
  
• château d'aqueria 2009 tavel (rhone) -- bright red with lush raspberry and strawberry flavors and mineral notes ($19)
  
• château de pampelonne 2009 rosé (provence) -- fresh peach and raspberry flavors with a spicy finish ($19)
  
• gerard boulay 2009 sancerre rosé (loire) -- cherry and strawberry notes with crisp acidity; excellent food wine ($27)
  

bon appetit!