Lots to talk about this week so let's just get right to it shall we?:)
While the weather threatened to put a damper on the event, the NAMI Maine walk was moved at the last minute from Back Cove, Portland to the Field House at USM in Gorham. Hundreds of people showed up to walk including Glenn Close and her family and there was facepainting and balloons for the kids, a juggler on stilts and those giant wearable Carnivale puppets. Lunch was donated by some local delis and we listened to music by a halfway decent band and 102.9.
Apparently there was a breakdown in communication somewhere and the event only lasted until 1 instead of 4 so apologies to anyone who made the trip to Gorham yesterday afternoon. Most of the vendors were from Etsy Maine Team so it was great meeting people I've been talking to online:) Together NAMI Maine and Bring Change 2 Mind raised over $120,000 for awareness and better treatment of people with mental illness and the fight against stigma!
On the candle front, in all my preparation for the NAMI event I have neglected my candle making duties and only created one new candle this week but it's a charming little candle at that. The Margarita votive, complete with real Margarita salt, is a smaller version of its popular cousins and is the standard votive price of $5 plus shipping.
Finally, I've come across a couple of great recipes this week I wanted to share with you:) The first I found while reading Julia Child's autobiography "My Life in France." Again I say if you haven't read it and you liked the movie Julie and Julia, run and pick up this book! If I ever hear that the cast of Julie and Julia (minus Julie's side of course) were starring in a movie based solely on this book I'd do cartwheels all over Maine:-D
Anyway, Chapter 2 talks about Le Cordon Bleu and she mentions how after seven weeks her cooking skills changed dramatically and the two dishes she describes sound incredible!
"Take roast veal, for example. Under the tutelage of Chef Bugnard, I simply salt-and-peppered the veal, wrapped it in a thin salt-pork blanket, added julienned carrots and onions to the pan with a tablespoon of butter on top, and basted it as it roasted in the oven. It couldn't have been simpler. When the veal was done, I'd degrease the juices, add a bit of stock, a dollop of butter, and a tiny bit of water, and reduce for a few minutes; then I'd strain the sauce and pour it over the meat. The result: an absolutely sublime meal."
YUM!:-D I'm actually going to attempt this this week except with beef instead of veal:) Wish me luck!
She goes on to say "Chef Bugnard was a wonder with sauces, and one of my favorite lessons was his sole a la normande. Put a half-pound of sole fillets in a buttered pan, place the fish's bones on top, sprinkle with salt and pepper and minced shallots. Fill the pan with liquid just covering the fillets: half white wine, half water, plus mussel and oyster juices. Poach. When the fillets are done, keep them warm while you make a roux of butter and flour. Add half of the cooking juices and heat. Take the remaining cooking juices and reduce to almost nothing, about a third of a cup. Add the reduced liquid to the roux and stir over heat. Then comes Bugnard's touch of genius: remove the pan from the fire and stir in one cup of cream and three egg yolks: then work in a mere three-quarters of a pound of butter. I had never heard of stirring egg yolks into such a common sauce, but what a rich difference they made."
Unfortunately I'm allergic to mussels and oysters and won't be able to try this without making a substitution with some other fish juice but if anyone does try the recipe please let us know how it turns out.
Finally, here's a very elegant and unique recipe for Candied Roses & Dark Chocolate Sorbet, a great surprise for Mother's Day next year! Have a great week everyone and Happy Mother's Day:)