06 March 2012

Just thinking...

I heard a little segment on NPR this morning highlighting things that happened on this day in history, and one is worth repeating.

Happy 100th Birthday Oreo! Over 491 billion cookies have been sold since the Oreo was first introduced in 1912.

Twist, Lick, Dunk!

In other news, Elizabeth McKay is having a sample sale in New York City today through March 8. Wish I could make it! 

If I was closer to the city, I'd be digging through those samples for the classic high-neck, ruffle blouse I've wanted forever. 

The blue and white fabric reminds me of something I'm really starting to like-- ginger jars. I initially dismissed them as a decorative knick-knack that everyone has, but I think that they can bring color and sophistication to a room. 

One final random thought for the day, I've wanted to try this recipe for Roasted Stuffed Pears posted on Particularity awhile ago (like last winter). Don't you think it would go perfectly with the Pan Roasted Duck Breast featured on her site today??? Maybe a little out of season, but yummy nonetheless.

Courtesy of Particularity


4 Anjou pears
3 Lemons
Gorgonzola cheese
Dried cranberries
1/2 cup apple cider
3 tablespoons port (ruby)
1/3 cup brown sugar, lightly packed
1/4 cup olive oil

Preheat the oven to 375 degrees F.

Peel the pears and slice lengthwise into halves. Make a small round hole to hold the filling with a melon baller or knife. Be sure that any of the core and seeds are removed. Trim a small slice of the pear away from the backside of each half so that it lays flat on the baking dish {9" by 13" pan used}. Drizzle the pears with the juice of one lemon to prevent them from browning.

Toss an even proportion of the gorgonzola, walnuts and dried cranberries in a small bowl. Divide the mixture amongst the pears to fill each crevice.

Mix together the brown sugar, apple cider and port, stirring to dissolve the sugar. Pour the mixture over the pears and bake for 30 minutes, or until tender.

Let cool to a warm or room temperature before serving.

Combine the juice of the remaining 2 fresh lemons, 1/4 cup olive oil and the basting liquid mixture of port, brown sugar and apple cider.

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