sunday ^^

sunday ^^ sunday

sunday ^^ sunday

sunday ^^ sunday

sunday ^^ sunday

***

sunday ^^ sunday
sunday ^^ sunday
sunday ^^ sunday

***

sunday ^^ sunday

***

sunday ^^ sunday
sunday ^^ sunday

My two grown-ups left for a few days with their cousins ​​at their grandparents’ house. And I’m on vacation for a week. So I can take full advantage of Louise who is recovering from her difficult week / We started the day by taking a look at the traditional garage sale in the neighborhood. We came back with a nice miniature dinette and one of the famous music boxes fisher price she does not loose / Louise wanted to make gumkins but it was not easy with a cat in the legs / I took advantage of his nap to make confit of caramelized red onions to accompany (among other things) the jar of foie gras brought back yesterday from our family meal / On the 12 balls of wool Cascade 220 ordered to pick my isometrical blanket, I’m left with only 3 ….. I think I will have to order others to get the desired size. In the next few days, I go to assembly / good week!

small quick recipe of onion confit: finely cut 3 large red onions, brown them in olive oil until they become translucent, then add 3 tablespoons of basalmic vinegar and 60gr of sugar + 50ml of water. Sauté for 10 minutes, stirring occasionally, until the vinegar and water evaporate. Then leave to simmer at very low heat, covered for an hour. The jar can be kept for about 10 days in the fridge. I use it most often to accompany the foie gras, lettuce salad, arugula, goat …. or even in sandwiches!

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