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Tuesday, February 14, 2006 

Hail to the Beth

I realize Valentine's Day has all sorts of connotations, both positive and negative.

To me, it is a day to cook the dishes I can not otherwise justify buying or cooking.

My menu for tonight seems vast, but please keep in mind I am cooking small portions of everything, even if the recipe calls for more.


Cheese Fondue

My brother bought us a fondue pot when we were married. So far we have used it for chocolate and fruits. I am excited to use it for cheese.


1/2 pound Brie cheese, rinds off, cut into small squares or slices
1 Tablespoon chopped shallot
1 clove garlic
1 tablespoon cornstarch or corn flour
1/2 cup dry white wine
Heart Shaped Bread (see next recipe)

Fondue Pot


Coat the inside of the fondue pot with oil. Toss the cheese with the corn starch until coated. Pour in the wine and coated cheese and cook until the cheese is melted and combined with the wine. In a saucepan, sautee the garlic and shallot in a little oil, until the garlic begins to turn brown. Add the garlic and shallot mixture to the fondue pot. Serve with bread.

Heart-shaped Herb Bread

I didn't buy him candy; SOMETHING has to be heart shaped.


1 package yeast
About 4 cups of flour
1 tablespoon of oil
1/2 tsp salt
1 tsp marjoram
1 tsp oregano
1 tsp basil
1 tsp thyme

Heart-shaped bread tube


Set yeast in 1/4 cup warm water for five minutes. In a large bowl, mix yeast, oil, salt, herbs and 2 cups of flour until combined thoroughly. Add flour until the mixture is thick and dough-like. Knead for 5-10 minutes. Let rise for about two hours.

Oil the bread tube. Take about a handful of dough and stuff the tube leaving about an inch on either end (or the dough will spill out when it cooks). Cook at 400 for about 60 minutes, or until a knife in the bread comes out clean. Slice so you have little pieces of heart-shaped bread and serve with the fondue. Freeze the rest of the dough for future pizza-making enjoyment.

First Course


Second Course


Just straight-up steak here, people. Cooked in steak sauce on the stove. I doubt you need instructions, but if you do...Pan grilled steak

The only difference is I use steak sauce instead of just olive oil.


I saw this recipe on Daisy Cooks

Garlic Green Beans


Roasted Garlic
, about 1/2 bulb

1/4 cup chicken stock

1/2 lb green beans


Mix the garlic and 1/2 the stock in a blender (I'm going to thunderstick that bad boy). Satuee the green beans in a pan with the remaining stock for about five minutes. Add the garlic mix and cook for another five. Add salt and pepper to taste.


M.M. Mim's Cooked Apples

My mom used to make this recipe when we were little. It's wicked good. Hell's yeah.


2 cooking apples

2 tblsp cinnamon
4 tblsp sugar
2 tblsp brown sugar
1 tsp nutmeg
3 or 4 small pats of butter

NB-You can add ginger, but I don't because Phil doesn't like it.

Peel the apples and cut them into slices. Mix the apples with the cinnamon, nutmeg, and sugars. Place in a small casserole dish with the pats of butter at even intervals. Cook at 350 until the apples are easily pierced with a fork.

Yum! I wish I were having dinner at your house! :)

I saw your question about heels on Alison's blog. I think that short row heels are very easy to do, and fit really well. Here is a link to some instructions for short row heels using wraps. There is another way to do it with yarnovers, but I think wraps may be easier. Hope that helps! :)

wow, I swear Laura has probably commented on every SINGLE blog I've ever read... how does she do it? Anyway, I agree with Laura in that short row heels are very easy, and they end up looking JUST like most socks you buy. It also makes it really easy to substitute in a different color yarn for your heels and toes. You could probably do that with any heel, but I think the colorblock heels done with short rows look the best.

The afterthought is a good alternative if you want to make sure that the color striping is uninterupted or if you're otherwise concerned about not changing the way the colors are coming out in your sock (i.e. you're using a variegated yarn and so far it's not pooling, so better stick with it so as to not upset the knitting powers that be).

Oh yeah, and the menu sounds delicious. Phil's a lucky guy... Now off to find something to eat...

i'm so sick from too much sugary chocolately goodness today... but still, these recipes make my mouth water..yum..*drool*

hail to beth is right! holy shit girl...your just a betty crocking son of a gun arn'cha??

hey...just thought of something....what do you think of a "postcard swap"...where on one side you put some art and on the other side (the message side) you put a recipe....make 10 and send 'em...and you get 10 artful recipes in the mail....huh...huh...what do you think?? reading beth's blog? what do YOU think??

The scarf is looking good. The pattern is much more complicated than mine. Your Valentine's picnic looks so nice. It makes me nostalgic my own early years when tables and blankets were hard to come by but love was abundant.

Hi Beth

I have these bread tubes and have never tried them. How do they come out?

Love Aunts

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