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Les mots sont, les mots font, les mots disent
Les mots coulent, les mots roulent sur un fil
Moi, je laisse ces microbes, ces missiles
Aux bavards, aux poètes si possible
Oh...comme je t'aime quand tu t'expliques
C'est drôle mais...
J'ai rangé les modes et les recettes
Incendie la boîte, mon coeur
De ce petit sacrifice me reste
Un vertige, une chaleur
Tu sais, tu me demandais hier
Ma vision du bonheur
Eh bien, chaque jour elle est plus nette
Il ne nous fera plus peur ♡.♡
~ Enjoy ! ♡
.. and see details on my blog ;)
“To those who can hear me, I say - do not despair. The misery that is now upon us is but the passing of greed - the bitterness of men who fear the way of human progress. The hate of men will pass, and dictators die, and the power they took from the people will return to the people. And so long as men die, liberty will never perish... Don’t give yourselves to these unnatural men - machine men with machine minds and machine hearts! You are not machines! You are not cattle!... You are men! You, the people, have the power to make this life free and beautiful, to make this life a wonderful adventure.... let us use that power - let us all unite.”
__________________________Charlie Chaplin’s speech from The Great Dictator
A m’asseoir sur un banc cinq minutes avec toi
Et regarder le soleil qui s’en va
Te parler du bon temps
qu’est mort et je m’en fous
Te dire que les méchants c’est pas nous
Que si moi je suis barge, ce n’est que de tes yeux
Car ils ont l’avantage d’être deux
Et entendre ton rire s’envoler aussi haut
Que s’envolent les cris des oiseaux
Te raconter enfin qu’il faut aimer la vie
Et l’aimer même si le temps est assassin
Et emporte avec lui les rires des enfants
Et les mistrals gagnants
Et les mistrals gagnants ~ ♡
Hit L and see a bigger view ;)
~ and check my blog for some amazing details ♡ xx
All this time I was wasting
Hoping you would come around
I've been giving out chances every time
And all you do is let me down
And it's taking me this long
Baby but I figured you out
And you're thinking we'll be fine again
But not this time around
You're not sorry, no no ♡.♡
Details on new blog Ŧℓeυг de Seℓ
Gifts of time and love are surely the basic ingredients of a truly merry Christmas ♡
It's written on the wind
It's everywhere I go
So if you really love me
C'mon and let it snow ?
C'mon and let it snow ?
So if you really love
C'mon and let it ♡.♡
Chocolate Chip Cookies ~
sprinkled with Fleur de Sel
For Halloween Trick or Treaters
Recipe by Jacques Torres: Found in NYT
* I used Ghiradelli instead of Valrhona chocolate.
So you can see I made short work of that pumpkin. The recipe for these pumpkin seeds is from Heidi Swanson and it's a long time favorite of mine. I've done it with a number of different spice blends, and this is actually the first time I made the seeds exactly as they're written: black tea and butter, curry, and sweet and spicy. I used brown sugar for the sweet and spicy ones since we didn't have any of the natural variety of sugar. They're all great, but the sweet and spicy ones were the first to go! Those adorable bowls are from Turkey - my friend Ayse brought them back for me when Peter and I got engaged. I keep meaning to take pictures of the insides of them because they've got the most amazing hand-painted designs.
Fleur-de-Sel Caramels via Not So Humble Pie. Read the comments for a useful discussion of candy-thermometer calibration.
A) I can't even tell you how tasty they are. They are SO GOOD.
B) They're actually a fairly economical thing to make. Out of a 9x9 pan I got 120 gift-worthy caramels (excluding misshapen edges, ones I ate straight out of the pan, etc). I cut them about 1" x 3/4". If you cut them 1" x 1/2" and used the whole pan, you'd still have a decent-sized caramel and you'd get 160. Toss 15 or even 20 of them in a cellophane bag, tie with some ribbon, and you've got 8 or 10 Christmas gifts from a couple cups of cream and sugar.
3) Did I mention that they are TASTY?
4) only real drawback: having to wrap all those individual little suckers. I found that cutting wax paper to about 4"x 4" was the best size for a 1" x 3/4" caramel. I also spent a lot of time while I was cutting 120 4x4 squares of wax paper wondering whether one couldn't simply buy such things precut on the internet somewhere. Sigh.
Now if you'll excuse me I need to go brush my teeth. Again.
Rezept auf deutsch: www.speziato.de/Website/Kochblog/Eintrage/2015/4/13_Grune...
I started a blog called Baking is my Zen one year ago. Wow, how time flies by...
AS SEEN IN: foodphotoblog.com
#11799 dated 3/16/10
Winter Dried Fruit and Nut Chocolate Bark
By Bon Apetit
yield: Makes about 1 pound
Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard.
** For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.
•1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups) **
•2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
•2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
•6 quarter-size rounds crystallized ginger, thinly sliced (*optional)
•1/8 teaspoon fleur de sel or coarse kosher salt
Line small baking sheet with foil.
Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth.
Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch.
Scatter nuts and dried fruit over chocolate.
Sprinkle with ginger. (*optional)
Sprinkle with fleur de sel or kosher salt.
Chill until chocolate is firm, about 30 minutes.
Peel off foil.
Cut chocolate into irregular pieces.
Serve bark slightly chilled.
recipe also available on:
In Salt House No. 1, sea water evaporates naturally from the heat of the sun and the drying effects of the wind blowing through the house
Ingredients used: valrhona, sugar, fleur de sel, heavy cream, glucose syrup, butter & cognac
Last autumn we had Damjan visit from Slovenia. He brought us some fleur de sel collected by Piranske Soline. The glass jar was labeled with what I just used to title this photo... How true. How summery :) Now, go ahead and click on that link. That is one of most beautiful commercial, industrial product photography concepts I have ever encountered. Or maybe I just love sea beyond reason and objectivity... ;)
My part of Missmatch diptych, week 30. The final diptych is yet to come...
Près d'Aigues-Mortes on trouve "les salins". Ce sont de grand étangs où l'on récolte du sel à l'ancienne, en laissant l'eau s'évaporer.
Au plus l'eau s'évapore, au plus le taux de salinité augmente et au plus une algue se développe. Cette algue, fortement chargée en carotène donne cette couleur rose-rouge à l'eau
Near Aigues-Mortes found "Les salins". These are large ponds where salt is harvested like in former time by allowing the water to evaporate.
More water evaporates, the higher the salinity increases and more algae grows. The algae, highly charged carotene gives the pink-red water
My very first macarons... I'm so proud! :)
May You and Your Loved Ones have a Wonderful Easter, brimming with Love and Sweetness!
A tiny glass, don't worry.
Chef's selection of domestic cheeses. Served with Walnut Toast.
Notes: One of my *pet peeves* is when a cheese course is dropped off with as much explanation as if it were a cup of coffee (same thing with ice cream tastings).
When I asked what cheeses were offered, the back-server did his best to name them, and bless his heart, he truly knew them, but his English was so poor that I was just happy understanding that two were from Wisconsin (one was Crave Brothers Les Freres), one was from Vermont, and one from California (Point Reyes blue). Regardless, our waiter should have done her job and explained them to us. I'm not so much a cheese snob to snub my nose at domestic cheeses, but I do find it odd that this Brittany-themed restaurant, home to many great cheeses, choses to serve only American cheeses.
I was happy with the cheese selection, although, when I go to a nice restaurant, I usually expect cheeses that I won't commonly encounter in mainstream dining. The Point Reyes on this plate was rather ordinary.
Read about this meal on my blog.
Story and recipe on La Tartine Gourmande
I made this earlier in the year for a friend's birthday. I had never heard of salted caramel until this year, but having found it fantastic, I've now made several recipes along the same lines. Delicious!
Taken with my trusty Nikon FM.
Recipe may be found here.
Fleur de Sel Restaurant
From Dorie Greenspan's Paris Sweets. Chocolately, rich, crumbly cookies.
Steve adds more apple wood chips to the wood fire in one of the smokers used to make smoked sea salt