This weeks song is by Randy Houser and will get you excited for the weekend! "How Country Feels" is a great story-telling country song of a perfect Southern weekend! Happy Weekend Y'all!
Friday, September 28, 2012
Thursday, September 27, 2012
Charlestown or Charleston
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| Mama Jill enjoying refreshments at the Mill House |
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| Well oh course we had to have brunch here, for the name alone! |
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| A stop at Kate Spade, where my aunt found a fabulous red hat for this little miss |
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| Delightful Peach Tea, really does it get any better?!?! |
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| The softest, fluffiest biscuit I've had in quite a while at Poogan's Porch |
-We Stayed at the Francis Marion Hotel
-Dinner: High Cotton and Mercato
-King Street shopping, especially the Lily Charleston store (hello antique parisian earrings-beauts!!!)
-The battery (yes, we imagined living in the houses and picked our faves)
-Visited Magnolia Plantation (how fitting dahling!)
Tuesday, September 25, 2012
The Face
-Kate Somerville Purify Clarifying Cleanser
-Kate Somerville Oil-Free Moisturizer (very light)
-Kate Somerville CytoCell Dark Circle Corrective Eye Cream
-Clarisonic Mia (a great way to acheive that youthful glow)
Monday, September 24, 2012
Hey Delish-Krispy Kreme Creme Brulee
-6 Krispy Kreme glazed doughnuts
-1 pint half-and-half
-1 quart heavy cream
-1 quart heavy cream
-12 egg yolks
-1½ cups sugar
-1½ cups sugar
-8 packets Sugar in the Raw
How To:
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).
Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar.
Once the sugar is dissolved, temper the yolk mixture by whisking in a small amount of the hot cream mixture. Once the yolks are tempered, whisk them into the remaining cream mixture. Strain the brûlée base through a fine mesh strainer.
Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).
Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar.
Once the sugar is dissolved, temper the yolk mixture by whisking in a small amount of the hot cream mixture. Once the yolks are tempered, whisk them into the remaining cream mixture. Strain the brûlée base through a fine mesh strainer.
Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.
Thank you Garden and Gun!!!
Friday, September 21, 2012
A Friday Song
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