Peaches, Custard, Meringue

I finally got the whisk for my kitchenaid!  The right size too!!!

I also picked up an old and I mean, old cookbook from one of the antique stores nearby and decided, why not experiment.

I found a recipe with fresh peaches, custard and a some-sort meringue.  The recipe dates over 80 years and old and is probably just as tasty today as it was when it was first published or even served. If I've learned anything on this experiment, it was that old recipes are a great way to keep history interesting.

Roman Chicken for the Japan Bound Boyfriend

This Roman chicken was the last of the challenges before the boyfriend left for a company trip to Japan.  This was also out of his grandmother's cookbook.  An oldie but goodie that's for sure.

I found this dish to be rather tasty as well, surprisingly, though if I were to improve the dish any, I'd use fresh apricots and not canned.  Although the recipe calls for the apricots' juice to be used, I'm sure a standard Chardonnay would've done just fine in terms of using for a rue.

Served over couscous instead of standard white rice, I am going to try to substitute some of the ingredients on the next go-round.  Either way, this dish made the day of the boyfriend after a long day's work and before having to leave for Japan.