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Which is longer, Gina's hair or Hailey?
Hailey is quite tall for her age but no one's surprised since her dad is 6'8" and her mom almost 6'. Gina's hair is long but Hailey's got her beat. Gina said it did take her a lot longer to grow her hair that long than it did for Hailey to grow to that size. ha!
Hailey's 1st birthday party
Amuse Bouche- lime soju granita with mango salsa, fried chicken with honey chili glaze, Korean cracker with minced mussels & avocado purée, crispy cigar filled with smoked eel mousse
These little boys were highly amused at the antics of all the geese and ducks. The older boy spent a bit of time feeding them bread crumbs.
This is for week 9 of AJC - Word - Amuse
Stencils by Holliewood Studios @ DeviantScrap
Alley Cats and Oddly Odds and Ends by Crowabout StudioB @ DeviantScrap
Parcel #9 - Holliewood Studios and Tangie Baxter @ SBG
Presslines 7 by Paislee Press @ Oscraps
07.19.07 : We had such a delightful time at Babbo in June that we called the next day for reservations a month in advance. Since they recognized us from the night before, we got a much earlier time slot and was given the same table. Teehee!!! The Amuse Bouche was a Chick Pea Bruschetta drizzled with Balsamic Vinegar. Delish!
110 Waverly Place
Amuse
Black Olive Tapenade
Eggplant with Roasted Red Pepper
Notes: Both were delicious. However, the eggplant was difficult to spread because it wasn't chopped up enough. And the red pepper was one solid piece and, for some reason, very difficult to cut. The spoon was useless, and even with a knife, I struggled. Also, there weren't enough toasts. I suppose we could have requested more, but we just used some bread.
An Amuse Bouche or Amuse Gueule is a single, bite-sized hors d'œuvre. Amuse Bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.
The Amuse Bouche emerged in cuisine as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavored courses. It differs from other hors d'œuvres in that it is small, usually just one or two bites, and pre-selected by the chef and offered free of charge to all present at the table.
Served and photographed on Christmas Eve at The Peninsula Regent in San Mateo, California.
Smoked Trout on waffle potato chip, arugala mixed baby green salad, radish slice, smoked trout sauce – light and refreshing, dressing very light in flavour to compliment the dense and flakey trout slice.
This was the first amuse bouche to be presented to us. Unfortuneatly I can't remember all of the names. I believe the red one was beet gel with caviar on top.
At the marvellous restaurant, Champagne tasting venue and shop Au 36 in the heart of Hautvillers, Champagne.