There are few desserts more elegant and beautiful than a perfect poached pear. I remember, way back when, I was intimidated at the thought of making poached pears at home. But after that first attempt (honestly, some 20+ years ago), I couldn’t believe how easy and simple it was.  If you are still in awe and a bit afraid yourself, give this recipe a try, you too will be amazed at the ease and beauty of this lovely fruit presentation.

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Unfortunately, no time to post a recipe today. I’ll be on Valley Dish today at 3:30… not cooking this time, but instead showing how to set up a Mardi Gras tablescape. Tune in if you get a chance.

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OK, I found the most wonderful thing while surfing through food blogs yesterday. Hey, don’t judge – I was specifically instructed, by my doctor, to stay in bed all weekend. Which, of course, I did not do, but a little surfing is kinda like staying in bed.

So why the bed rest? As you know I was up in Flagstaff two weekends ago taking care of my sick boy. A word to the wise – if you spend 60+ hours cooped up in a hotel room with a really sick person, you will probably get sick! I honestly didn’t think it would happen, I’ve taken care of my sick children for the past 23 years and never have gotten sick myself. But taking care of your sick kid while living in a big house and taking care of your sick kid in a small hotel room – completely different!

I came home with a sore throat. That developed into bronchitis (mild- thankfully) and a wicked ear infection, laryngitis, and possibly pneumonia.

When it comes to pneumonia, I’m still hoping that I don’t have it. I am still waiting for the x-ray results. One lung looked cloudy, but I really don’t believe I have pneumonia because I have had it twice before in my life, and I know that pain. I do not have that sort of pain now.

Wowser, that was a lot of excuse-making and explaining why I was wasting time surfing the web! Point is, it wasn’t a waste at all, I found something I just adore. Check this out!!!

Isn’t that the greatest thing ever? What would you think if I did something like that? I know it would be totally stealing someone’s fabulous idea, but I just love it too much to let it go. There is a downside, my least favorite part of doing this blog is the photos. Taking them, correcting them (and they always need help!) in Photoshop, and then downloading them into the posts. But maybe if it was something as creative and wonderful as that… let me know what you think! The other thing I am really loving is this…

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Today we come to the end of our “Cook Once – Eat All Week” use of the Prime Rib.  I call this salad “bicicleta” because the way you arrange it on a platter is made to resemble the spokes of a bicycle wheel.  It’s a pretty salad when it’s laid out that way and even after it’s tossed, so bright and colorful.

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Here is meal #3 from our original prime rib of three days ago. You may not know this, but I am a French Dip aficionado, I know my French Dips, and this is a keeper, trust me!

Use a very sharp knife to slice the beef as thinly as possible.  Since the meat is cold from being refrigerated for the last couple of days, it’s not as hard as you may think.

The little “dips” pictured here are a bit smaller than usual because I made them appetizer size for a little happy hour birthday celebration for my BFF, Peggy.   Make these and thank me later!

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This is meal #2, using the idea of “Cook Once – Eat All Week”. Yesterday we cooked a prime rib and used two of the ribs for dinner, refrigerated the rest for more meals. Today that meal is a hearty and filling soup.

In other news…. the summer cooking classes for kids are now posted here on the site. Check out the “Classes” page to the left and use the “Registration” page to sign up for classes, if you are so inclined.

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This is the second installment of my “Cook Once – Eat All Week” segments. Last time we used a whole roasted chicken, this time… a prime rib beef roast, also known as, beef rib-eye.  These recipes were used last night in the first week of my 3-week series of classes at Les Gourmettes Cooking School.  Today’s recipe begins with a bone-in prime rib beef roast. This and the recipes to follow are designed for “cooking for two” – but every recipe can be easily doubled to feed a family of four.

In fact, Costco sells gorgeous whole boneless beef rib-eye roasts that weigh about 12 pounds.  Although this recipe calls for a bone-in roast (you will need those bones for the soup that will be coming up tomorrow), you can use other beef bones for the soup if you choose to use a boneless roast.  Many grocery stores will sell you beef bones if you just ask.

So, to recap; Prime Rib today, which you use only two servings of. Prime Rib Soup to follow tomorrow, French Dip Sandwiches the next day, and a beautifully composed Mexican Beef Salad the day after. Which will give you 4 meals from one cut of beef.

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Need a quick dessert? Do you have 10 minutes? If so, these are for you.  Add a scoop of vanilla ice cream and it’s a rich dessert, indeed. Plus this is perfect for the summer when you don’t want to heat up the oven.

I can’t believe it’s been a full week since I’ve posted a recipe!  It wasn’t supposed to be that way, it’s been a rough week! I know that one of these brownies will make me feel much better.

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Today, March 1st, was to be the day that the schedule and registration for the new summer class offerings were to be posted on the “Classes” page. It was also that day that people on my mailing list would receive the same in their mailboxes. Unfortunately, my unexpected trip to Flagstaff over the weekend, has prevented that from happening on time. I am in the time-consuming process of folding, stuffing, sealing, and labeling those schedules for the mail now.

After returning home late yesterday afternoon, I spent the evening at my husband’s office, making 900 copies, stamping 900 envelopes, and making 1800 address and return address labels, so please bear with me… they will be in your mailbox or e-mail box and posted here by Friday, March 4th.

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I tossed all of the eligible names into a plastic Target bag and had Connor draw two names out from all the comments/entries, and the winners of the free cooking class are ….

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