I have always loved those giant chocolate eggs from Italy. This time of year they line the shelves of my local Italian market. Large and hollow, a handful of small candies tossed in the cavernous hole, and wrapped in bright mylar paper. Easter basket ready. The real joy is breaking through the chocolate shell to see what goodies lay within. This year, i am giving the Easter Bunny a helping hand. Extra special chocolate filled with toys and jewels; hand chosen for each recipient.
Imagine the joy and surprise when these beautiful eggs are cracked open.
A happy easter indeed.
If you want more details on how to make these leave a comment or drop me a line at sixtyacrebaker(at)gmail(dot)com
Once a year Mike indulges in a good ol’ fashioned boys on the hunt, Hunt. The kind where they pack in meals, stoke a fire for warmth, group lug fresh kill, and walk for hours, in wet woods. Apparently it is a bonding experience. I am happy my husband hunts. What makes me more happy? He doesn’t care to have me by his side. We have a deal. He field dresses whatever he takes down and i will butcher & cook it. I find antelope to be mild, extremely lean and quite delicious. It is perfect for this spicy chili-esque stew.
1 Tbs olive oil
2lbs antelope meat–in 1″ cubes
1 small white onion–chopped
1 red jalapeno–finely chopped
1 green jalapeno–finely chopped
1 pasilla chile–chopped
3 cloves garlic–coarsely chopped
1 tsp ground chipotle pepper
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 bottle lager (or your favorite beer)
14oz can whole peeled tomatoes
Preheat oven to 350F. Heat dutch oven over medium heat. Add olive oil and onions. Cook onions until they begin to brown on the edges. Add the meat and saute until beginning to brown. Toss in the green jalapeno, red jalapeno, pasilla, and garlic. Give it a good stir. Add the cumin, oregano, salt and pepper and cook for 3 minutes more. Add the beer and tomatoes, give another good stir. Cover, remove from heat and place in the oven for about 2 hours. Take a look at about 1 1/2 hours to make sure all the liquid has not evaporated. If it has, add a bit of water. You want the guisado to be a bit loose, but not soupy.
Serve with tortillas, a bit of sour cream and a sprinkling of cilantro
*this would be equally good with lamb, beef or pork
Not so long ago, I roasted radish for a delicious salad. I loved it, but Mike did not. I wondered how a veggie lovin’ girl and a meat lovin’ guy could agree on radish. A radish referendum, if you will. Here it is. Radish mellowed by roasting; spiced with a sauce of its greens, layered on a toasted whole-grain raft and joined by bacon and soft goat cheese.