Lines – Weekly Photo Challenge – Como Conservatory


This weeks Photo Challenge on Lines fits with a recent visit to St Paul Minnesota’s Como Conservatory. The visit was a way to enjoy spring after the (surprise!) 21 inches of snow accumulation that fell for three days the weekend before …okay then.

There were people there despite the overcast grey sky that hovered overhead.  The cold along with the snow drifts and piles made driving a challenge. Never mind. It was delightful to walk into the warmth and green of the Como Conservatory and snap pictures of the plants and flowers.

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Have a beautiful day!

Thanks for stopping by my kitchen!

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French Silk Pie Recipe = Happy Belated Birthday!

This recipe comes to you from Retrieved August 10, 2013

This confection of French Silk Pie, which I made three years ago for the weekly dinner, where I am often a guest, is very easy to make.  This year, Chris, the May Groom-to-be and now husband of the lovely Crissy was promised a chocolate pie for a birthday gift.  Chris repeatedly asked me for this scrumptious dessert.

Somewhat belatedly, I will give the pie to him today. (Okay. I know his birthday is in April and the pie is made in August, but hey, it’s a month that starts with an “A”. Perfectly justifiable for a guy born on April Fools Day.)

This morning there I was cooking my oatmeal and in the meantime, putting the ingredients together – all non-fattening – for this pie, when the pie superseded my desire for oatmeal. (Hmm? Could it be that the chocolate melting with butter, sugar and cream on the stove has eclipsed my oatmeal? Darned straight, it did.) I used a graham cracker crust. No baking needed.*

Here is the most decadent recipe for French Silk Pie that will have the chocolate lovers requesting, “Some more, please?” This is not your fluffy chocolate pie, this is some serious chocolate.  I used Baker’s Semisweet chocolate and it never fails.


1 cup whipping cream

1 6-ounce package semisweet chocolate pieces

1/3 cup butter

1/3 cup sugar

2 beaten egg yolks

3 tablespoons creme de cacao or whipping cream

1 baked 8-or 9-inch pastry shell

Whipped cream (optional)

Chocolate curls or miniature chocolate pieces (optional)


In a heavy 2-quart saucepan combine the 1-cup whipping cream, chocolate pieces, butter, and sugar.

Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes.

Remove saucepan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolks.

Return egg mixture to saucepan.

Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly. This should take 3 to 5 minutes.

Remove saucepan from heat. (Mixture may appear to separate.)

Stir in creme de cacao or whipping cream.

Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes).

Transfer chocolate mixture to a medium mixing bowl.

Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.

Spread filling in a baked pastry shell.

Cover and chill pie about 5 hours or until set, or for up to 24 hours.

At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired.

Servings: 10

(Seriously, I doubt that this 9-inch pie will feed 10 people.)

Chris with French silk Pie

Chris with French Silk Pie

* (I am not responsible for cholesterol counts going up, except my own.)

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Awakening: Weekly Photo Challenge

Awakening: Weekly Photo Challenge

This week’s challenge is a compilation of a photos from April 2017. Minnesota is expecting snow this coming Saturday. The trees, plants and birds are a little confused. After having two mild winters even the humans are a little disturbed by a real long winter. No spring photos yet, folks.

A Young Frisian Foal – So soft and new and on display for the first time probably.  I couldn’t help being charmed by such sweet innocence.  Makes me smile…

P1080332Freisian CRoss foal 2017 CKattFreisian Foal 2 2017 ckatt

Signs of Spring! This is the first event that marks spring for me. Every year I go to the Minnesota Horse Expo in the last week in April. As you can see in the photo spring has barely arrived. The black and white draft horse pair are the horse power behind the free ride up and down the main street of the Horse Expo. I had not taken photos of this before. Upon arriving early at the show, I caught the drivers and wagon moving slowly up the hill towards me. Note the car tires on the wagon. Fun!

MSF 2017 CKatt Black and white pairB&W 2 Cart MHE 2017 CKattB&W Pair MHE 2017 3 CKatt

More Awakenings

Here’s to Spring! I’m hoping that by the last week in April that I’ll be outside in better weather taking pictures of flowers, birds and horses. Always the optimist!

Think Spring!


Have a beautiful day wherever you may be.

Thanks for stopping by my kitchen.

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Flower of the Day – Cee’s Photo Challenge

tulip field Friesland CKatt

Windmill and Tulip Fields Province of Friesland, Netherlands


Tulip field Friesland

Windmill and Tulip Fields Province of Friesland, Netherlands

These photos were made with a small film Olympus camera, which is long retired, that has a wide angel lens. It was the one time that I had my camera and was by a tulip field in Spring in Friesland. The sky was overcast yet the brilliance of the flowers still glows.

It snowed last night. This will be my memory of spring until the flowers appear in May in Minnesota.

Thanks for stopping by my kitchen!

Have a peaceful day wherever you may be.


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Recipe: Lamb Chops with Herbs roasted = Slow Food

Herb Roasted Lamb Chops

I picked up a package of  Humanely raised lamb chops since it was available at Aldi. Lamb is hard to find in the local stores here in Minnesota. It’s not commonly eaten.

Humanely raised animals are part of the Slow Food Philosophy, which originated in Italy. When I first started this blog, the second post I ever wrote was about the Slow Food Movement’s origins. In case you are interested, Slow Food began in Italy with a gentleman named Carlo Petrini to create an awareness about food, where it comes from and how the animals and produce are raised and prepared.

What is this about?                                                                            Slow

  1. Food that is safely and cleanly produced and labor is equitably paid
  2. Preserving Biodiversity – eating locally produced foods and the fair management of animals
  3. Funding food projects around the world
  4. Bringing better food to the schools

There are people all over the world who have joined to support creating education and awareness programs and to share their knowledge and experience of producing food and meals. Excerpt from Kunstkitchen’s  What is Slow Food Anyway?

Carlo Petrini Image Retrieved March 30, 2018 ~ Google

Recipe for Herb Roasted Lamb Chops adapted here by me.IMG_4363


  • 1 tablespoon fresh thyme leaves, lightly crushed
  • 1 tablespoon fresh rosemary leaves, lightly crushed
  • 2 teaspoons coarse kosher salt* This was way too much salt for my taste.
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 1 1/4-inch-thick lamb loin chops * 4 chops worked with recipe.
  • 4 large garlic cloves, pressed* Two were enough for me

The Method

  1. Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
  2. Preheat oven to 400°F.
  3. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.
  4. Add lamb; cook until browned, about 3 minutes per side.
  5. Place the skillet in the oven and roast lamb chops, about 10 minutes for medium-rare.
  6. Place lamb on a platter, cover, and let rest 5 minutes.

Notes: I have never made Lamb chops before. This is an easy recipe to make. I did cook the lamb chops longer – 20 minutes. I bought them out of nostalgia for my Grandma’s cooking. Some recipes I read said to used a meat thermometer. The chops were much smaller after roasting. There is shrinkage. As far as the salt goes…next time I’d salt it to taste after roasting.

Menu: Herb Roasted Lamb Chop with Brown Rice and genuine Wild Rice, Small green salad with alfalfa sprouts and fresh steamed Broccoli. 

I am bringing this to Fiesta Friday #217 to share with our group of international cooks. Today’s cohosts this week are Abbey @ Three Cats and a Girl and the lovely Angie. Please join the gang’s culinary fun, food and friends!

Squirrels 2015-ms vicky insidev2

The Squirrel, Miss Vicky, Illustration

Thanks for stopping by my kitchen!

Have a safe and happy day wherever you may be.

Posted in Meat, Slow food and art in the kitchen | Tagged , , , , , , , | 4 Comments