Each person should judge his own actions and not compare himself with others. Then he can be proud for what he himself has done. Galatians 6:4

Thursday, April 19, 2007

This was my day yesterday.... I had all this emotions... It was the WORST parenting day of my life and the sad part was.. it wasn't even my child that I had given birth to! Today the Lord has healed all these emotions... Forgiveness is a beautiful thing. I wanted to come here last night and pour my heart out but my blog wasn't working.. wonder if that was the Lord's way of talking??? Psalm 130:4 "But with you there is forgiveness"

To add a bit of "fluffness" to my message today I had to put a picture of this DASHING Chef Curtis Stone! Isn't he a cutie?

I've seen his show only a few times on TV The Take Home Chef.. he approaches women in grocery stores.. ( yes ODD) and asks them if he can help them shop and go into their homes and cook a meal with her and her loved one... Personally if he approached me.. I probably wouldn't be able to speak.. hardee har har...secondly I don't think my hubby would take to kindly to a strange man and a production crew in my kitchen.. and thirdly there is no way on God's Green Earth that I would be home alone long enough to SURPRISE ANYONE to a fabulous meal!!
Here's a quiz on his home page... name the utensil.. and tell me how you did http://tlc.discovery.com/fansites/takehomechef/quiz/quiz.html..... Cooking is one of my passions... so I didn't do to shabby.. and quite honestly.. the pictures give away some of the answers!!!
Here's is one of his recipes...
Chocolate Ice Cream Bon Bons
Makes 40
1 quart/946 ml chocolate ice cream
14 ounces/400 g good-quality dark chocolate (semisweet or bittersweet),
chopped2 ounces/55 g good-quality white chocolate, chopped
To create the bon bons:Line a baking sheet with plastic wrap. Freeze the baking sheet until it is very cold. Dip a melon baller into a cup of hot water, then scoop the ice cream to form a ball that is 1 inch/3 cm in diameter.Immediately place the ice cream ball on the frozen baking sheet. Repeat with the remaining ice cream, working as quickly as possible so that the ice cream balls do not begin to melt and dipping the melon baller in the hot water before each ball is formed, to make 40 balls total. Reserve any remaining unused ice cream for another use.Place the ice cream balls in the freezer for at least 1 hour or until they are set firmly.Place a 12x12-inch/30x30-cm piece of Styrofoam on the work surface. Working quickly, place a toothpick into each ice cream ball and loosen the ice cream balls from the baking sheet. Stick the opposite end of the toothpicks into the Styrofoam so that the ice cream balls stand upright on the Styrofoam.Return the ice cream balls to the freezer and freeze until set.
To coat the bon bons:Meanwhile, place the dark chocolate in a small bowl and set the bowl over a saucepan of simmering water. Stir the chocolate until it melts and no lumps remain.Set the melted chocolate aside until it is barely warm. Be sure the melted chocolate is not hot when you use it or else it will melt off of the ice cream rather than coat it.Dip the ice cream balls into the melted chocolate to coat completely. Gently shake the excess melted chocolate back into the bowl. Once the melted chocolate stops dripping, stick the bon bons back onto the Styrofoam. You may want to work in batches and freeze the ice cream balls between the batches to ensure they do not melt.Once all balls have been coated thoroughly in the melted chocolate and stuck into place, put them back into the freezer for about 30 minutes to set the chocolate.While the bon bons are in the freezer, place the white chocolate in another small bowl and set the bowl over the saucepan of barely simmering water. Stir constantly until the white chocolate melts.Pour the melted white chocolate onto a sheet of plastic wrap. Gather the sides of the plastic wrap and hold the pouch of white chocolate firmly. Twist the pouch. Pierce the bottom of the pouch with a sharp toothpick or skewer.Drizzle the white chocolate decoratively over the bon bons. Return the bon bons to the freezer for a further 30 minutes. Reserve any remaining white chocolate in the pouch for another use.Once the white chocolate has set, remove the toothpicks and place the bon bons on a plate or platter and serve immediately.


the real ~Roxann~ said...

Sorry to hear about your bad day, sounds as if you have taken it in stride. I hope today is better....

That Chef is downright sexy! He can cook anytime he wants in my kitchen..... as long as HE does the cooking and I don't have to!!!

cajunquilter said...

Glad things are better. remember keep saying it is almost over, it is almost over :-)

He could cook in my kitchen as long as he cleans his mess up after lol. You know my hubby cooks but makes a huge mess, and i get to clean it lol.

Cris said...

OK, first off the first thought that popped into my head when I saw his picture was ooohhh, who's he? LOL. Sorry to hear about your bad day. I can totally feel ya on the whole forgiveness thing. Hopefully today was better for you. ((((HUGS)))) and I totally bombed on the utensil test, but hey the chocolate ice cream bon bon recipe looks yummy so not a total loss...LOL. :)

AnastasiaC said...

haha curtis seems to be really popular in the USA
us Australians like him too - nice aussie boy!

Mere said...

Oh darlin'. I'm sorry to hear about your bad day....it will be ok...just pray...I'm glad you found forgivness....it's AWESOME!! Btw....that chef is C-U-T-E!!! ((HUGS))


Shannon said...

I'm really sorry you had a rough Day :-( I didn't read this until now, but yes he's a cutie!!!!! and those bon bons???? YUM!!!!!!

I hope today proves to be a better day for you though!

Miss French Jessica said...

Sorry about your bad day. Glad today is better. As to the Take Home Chef...eh..he kinda freaks me out a bit. Besides, I couldn't have anyone over without some notice...the house isn't always so pristine and I'd be so embarassed if my kitchen was broadcast all over the world on the show and it was a pit! ;)