Treasures

This is Amadeus.

Amadeus is one of my all time favorite things. He inspired a new post (this one ;) and a new category on P and P. From time to time I'll do a "Treasures" post that will showcase my little ditties, specialty items and tchotchkes in my own collection. And sometimes little things that I want.

Amadeus was an Ermine in his life. Now he only looks like one. I found him here in Sacramento at one of my favorite stores. It's a charming little store called Bleu.

In the next couple of weeks I'll share several of my favorite shops - provided that you like to shop a bit. I consider myself a boutique maven. I have a friend that joins me just about every Spring to do a whirlwind Sacramento Boutique Day. That sounds like something I should actually put together as an actual event. Epiphany!

Fancy Tarragon Aioli

Yield: 1 CupAuthor: Me!

Fancy Tarragon Aioli

This is great on hard cooked eggs (pictured) and roasted artichokes or any type of crudite. My husband likes it on a roast beef sandwich with tomato, onion and Arugula.

INGREDIENTS

• 1/2 Cup olive oil mayonnaise
• 1/2 Cup sour cream
• 1 Tbs dried Tarragon
• 1 Tsp Garlic Salt
• 1 lemon, juiced and zested
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a medium sized mixing bowl, combine all ingredients well.
2. Transfer to a fancy serving bowl, cover and refrigerate until cold (about an hour).
3. Serve with par cooked carrots, asparagus and broccoli. Or, a boiled and then roasted artichoke.

Created using The Recipes Generator

Crustless Goat Cheese Vegetable Tatin

Before going in to the oven.

This one is not just a pretty face. She packs a wallop of health and tops it with a cherry of exceptional taste.

There are certain vegetables my husband does not like. Summer squash, like Zephyr, Zucchini and Crook Neck are on the "I won't eat them, so do not cook them," list. Unless I fancy them up like in this amazing and super easy crustless "tarte."