Dear Sis,
Spending the day at John & Susan’s with Carmin and your family brought back lots of good memories from our days at Temple Hadar Israel:)
Naturally, Carmin and Nate played games all day. They started outside, but eventually moved things inside when it got too sunny. Gingers are afraid of sunlight… almost as bad as vampires, but not as bite-y.
We ladies talked the day away, while babies ate, napped, and played.
Of course, Susan made us a wonderful dinner! She was kind enough to share recipes. Actually, I have a big stack of recipes from her. She is enabling our cooking addiction! …but it is nice to get pointers from a chef like Susan:)
Lamb Chops with Garlic Cream Sauce
- 1/2 c unsalted butter
- 2 oz unsweetened chocolate squares
- 1 c water
- 1 c rolled oats
- 1 c granulated sugar
- 1 c dark brown sugar
- 1/2 c chocolate syrup
- 1/2 c cold coffee
- 1 t vanilla
- 3 eggs
- 1 1/2 c unbleached flour
- 1 t baking soda
- 1/2 t salt
- 1/3 c salted butter
- 1/4 c heavy cream
- 3/4 c dark brown sugar
- 1/2 c pecans, coarsely crushed
- Preheat oven to 350. Grease a 9x13 baking pan.
- In a large saucepan, melt together butter and chocolate.
- Add water and bring to a boil. Remove from heat.
- Stir in oats, sugars, chocolate syrup, coffee, vanilla, and eggs until well combined. Stir in remaining dry ingredients. Pour into prepared baking pan. Bake 25 - 30 minutes.
- When cake comes out of the oven, prepare caramel topping. Combine all ingredients in a saucepan over medium heat. Bring to a boil, stirring constantly. Reduce to a simmer 2-3 minutes, until slightly thickened. Pour over hot cake.
- Broil about 2 minutes, until bubbly and lightly browned. Cool completely.
b
P.S. I wish I had taken more pictures during our PA visit. I didn’t get any with Mom’s or Dad’s family. 90% of what I do have is from OEV friends, cousin Lea, and you!