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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

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Wednesday, May 18, 2011

Chocolate Flowers by Executive Pastry Chef Claude Escamilla

chocolate flowers by executive pastry chef Claude Escamilla

Chocolate Flowers by Executive Pastry Chef Claude Escamilla
May 15, 2011

Part of being a foodie is enjoying all aspects of food.  When on vacation and road trips I am always on the look-out for great foodie finds.  I love finding sculptures made from food.  I will admit that chocolate is not my absolute must have food especially milk chocolate but I could not help appreciate the beautiful workmanship in these gorgeous massive chocolate flowers that span over two feet in size.  They are a creation by Executive Pastry Chef Claude Escamilla of the Bellagio Hotel and Casino in Las Vegas.  The chocolate flowers are on display at City Center in Las Vegas.  Aren't they magnificent?  With a bit of practice these flowers could be made on a much smaller scale to decorate a homemade cake.

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