About Me

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I am a retired English teacher and department head, the mother of three, grand mother of three, and have been married to the same man for 42 years. I subscribe to Dr. PM Forni's concept of Civility. I was born in South Philadelphia and grew up in the 'burbs. I love soft pretzels and cheesesteaks, the Phillies, the Eagles, and San Diego. I love being Mom, Aunt Kathy, Nona Kathy, and Teacher. I spend a lot of time in my gardens in the spring and summer, and in the winter I plan what I'm going to plant. I also am an avid reader and photographer.


Thursday, January 20, 2011

Sunrise, A Nest, and Baked Brie

Here are the first pictures taken with the new camera. 

Husband took this one of the sunrise from inside the sunporch, thus the flash reflection on our neighbor's house.

This is the first photo I took.  I like the dimension, but you really can't see the nest, which is what I was going for.

And here is the brie.  The recipe follows.

Baked Brie

1         sheet of frozen puff pastry
1         round of brie, rind trimmed on one side
1         pear, peeled, cored, and sliced thinly
1         tablespoon of butter
½        cup chopped walnuts
½        cup dried cranberries
½        cup golden raisins
1         tablespoon honey or brown sugar
1         tablespoon bourbon  (Optional)

Preheat oven to 425°.

In a microwave-proof bowl, mix butter, walnuts, dried fruit, honey/brown sugar, and bourbon.  Microwave for only about a minute.  Mix well and set aside.

Defrost puff pastry.  Roll on a floured surface (turning often) so that pastry is about 4" larger than brie.  (Pastry will be square or rectangular).

Place brie, trimmed side up on pastry.

Arrange thinly sliced pears atop the brie.  Pour fruit/nut mixture on top of pears.  Fold pastry corners over brie as you would wrap a package.  Place on ungreased baking pan.  (Pan should have slight sides -- there's a lot of butter in puff pastry!)  Gently vent the top with a fork or small slits with a knife.   Brush with a beaten egg.  Bake in bottom half of oven for 10 minutes.  Lower the oven temp to 375°.  Continue baking for 25 minutes.  Let sit for 10 minutes before slicing.



Purple Flowers said...

It looks and reads "delicious". Thank you Kath for sharing.

Betsy from Tennessee said...

Hi There, Glad you got your pictures on the computer. You will LOVE that new computer once you get the hang of everything. I don't use flash much at all...Try landscape sometime with your pictures.. The flash doesn't pop up.

The Brie looks delicious. I can understand why hubby loves it.

Happyone :-) said...

Pretty snowy picture.
The Brie looks great. I'm going to copy the recipe. Thanks.

George said...

I think I would love that baked brie as well -- it certainly looks delicious. I'm glad you are successfully downloading pictures from your new camera. I look forward to seeing more of your pictures.

Jay said...

Things look the same here this morning as your first pic. All snow covered. And it's still coming down.

Linda Reeder said...

You are brave to post your first photos with your new camera. I practiced quite a bit before I posted any.
The brie looks and sounds yummy.

Lena said...

Looks yummy!! I have a baked brie recipe, but it is NOTHING like yours.

Love your photos!

Anonymous said...

We love baked brie around here and your recipe looks so good that I'm definitely going to try it.

BTW, love your latest header photo. It's a sweet shot.

Anonymous said...

I haven't seen snow for oh so long..... Nor do I miss it, but it is quite beautiful. Lovely pictures.

Bilbo said...

1. Beautiful pictures!
2. Do you deliver?

Abby Rogers said...

Oooh, the brie looks amazing! Nothing like a cold day and something good to eat :)

I see that you are interested in photography! You might enjoy my blog:


Every day I post photographs of glorious vistas, charming close-ups, videos, recipes, and interesting tidbits of life in Great Britain for the pleasure of Britophiles and photo-enthusiasts everywhere!

Barb said...

Hi Kathy, So sorry to hear of your loss. Hope all is well with your extended family. I see you have snow there, too. Happy Birthday to your husband!

Cheryl said...

I can attest to how wonderful that brie is. The best I've ever had!

Maggie said...

Goodness. That's some Brie. Thanks for the recipe.

Anonymous said...

Oh jeez, Louise... I must have missed something because I didn't know you got a new camera. What is it?? Tell me more.


Maggie said...

RYN Art: Not all mine by any means. Artists trade and barter too. Tho there are five of mine in the top picture, for instance the one in the kitchen is a Hudson River piece inherited from my grandfather. There's a real Picasso print and a poor Miro print that I'm fond of anyway. There's a number of Don DeLlamas's pieces....he was local. There's watercolors I picked up at the swap meet and several paintings by my daughters. There's five or six by my grandmother and three by my mother in storage. Art just grows all by it'self. :)

Maggie said...

RYN Airport: Yes, the program is called the Quieter Home Project. Very serious stuff. They built these condos under the flight path when air craft were especially loud. Now that they all have mufflers, we will have triple paned windows to dull the mild roar. :)

Sweet Virginia Breeze said...

Brie recipe added to my recipe collection. Thanks!

katiekono said...

Just printed out the brie recipe! Sounds delish! I, too, am a retird teacher and love to read and write. Greetings from the (relatively) "warm" Southwest!