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Monday, July 11, 2011

Thinking About Food


Food and books always seem to go together.  Today I had two "food" related activities.  The first, is that I was able to participate in a taste testing session for an August wedding.  The food was out of this world.  I am so looking forward to the reception.  The wedding will be held at 6:45 p.m. with hors d'oeuvres served during the reception. Braise—A Caterer Company (in Cedar Rapids Iowa) will be making and serving the hors d'oeuvres. Shawn Price is the chef in charge of Braise Caterer.

I wondered what "Braise" meant and so I looked it up and found this:

braise
[BRAYZ] A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.

Brings up images of delicious food and those items tested were certainly wonderful.
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The cake table will be laden with cupcakes and cake pops created by Audrey at Sweet Cheeks, Tasty Treats and the wedding cake itself, which will top the cupcake tower will be created by the groom's sister (Clark & Mac Catering) from Madison Wisconsin. She makes awesome desserts.
And where do books come into all of this -- well just take a look at  the bible of cake pops by the diva of cake pops--
Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treatsby Angie Dudley, Bakerella
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