Claire's Great Loves

Binkies and Books
**Les deux grands amours de Claire: les sucettes et les livres!**















Reading "Green Eggs & Ham" to Gabriel. What a good big sister!

Master Bedroom Makeover

My neighbor came to my rescue to help me re-decorate the master bedroom. I am so amazed by the results! Go check out her website!

Halloween

Morticia, Superman, Cinderella and Army Man are ready to brave the storm outside! Trick or treat here we come!
** Morticia (la famille Addams), Superman, Cendrillion et un soldat sont prêts pour aller chercher les bonbons malgré la pluie et le vent dehors.**

Last harvest before the first frost

Disneyland!

We hadn't gone to Disneyland in 6 years. We were waiting for our youngest to be tall enough to get on most of the rides. Cam's dad came along too. It was great to have him. It wasn't a school break and the weather was overcast so crowds were very minimal. The most we waited for a ride was 20 minutes and often we walked right in. We all left with wonderful memories. Cam did a more detailed post on his blog. Go check it out!

**Ça faisait 6 ans qu'on n'était pas aller à Disneyland. On voulait que tout le monde soit assez grand pour aller sur la plupart des manèges. Le père de Cam est venu avec nous. Ça n'était pas les vacances et il faisait gris donc le parc était épargné par les foules. C'était super. On n'avait presque pas de queue! Nous sommes tous repartis la tête remplie de beaux souvenirs.**

Fall Fun

Crème Brûlée - Easy and amazingly tasty!

I got this recipe from a Good Housekeeping magazine a couple years ago. I only made one modification, borrowed from the authentic stovetop recipe, which is to pulverize the sugar before broiling it. It’s easier to apply. This microwave method makes it impossible to overheat the creams and clean up is easy. More importantly, no compromise is made on the taste.


1 cup half and half
1 cup heavy whipping cream
1 ½ tsp vanilla extract
5 egg yolks
1/4 cup granulated sugar
2 Tbsp dark brown sugar, processed in blender to make a powder



1. Preheat oven to 325®F. Into a 13”x9” baking pan, pour 3 ½ cup hot tap water; place in oven.

2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on medium (50% power) for 5 minutes; remove from microwave; stir in vanilla.

3. Meanwhile, in a 4-cup liquid measuring cup, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.

4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in the baking pan. Pour cream mixture into ramekins (mixture should come almost to tops of ramekins for successful broiling later). Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekin from water and place on wire rack. Cool 30 minutes. Cover and refrigerate at least 4 hours or overnight.

5. About an hour before serving, place rack on its highest position and preheat broiler. Place brown sugar in sieve and shake over tops of custards to cover evenly. Place ramekins on a cookie sheet and broil for 3 minutes. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.