Beautiful deliciousness made for mi familia by request of abuelita. This is a photo of the first “bruleed” batch from Friday that Grandma and I enjoyed. The recipe is courtesy Ina Garten (sans grand marnier…none in the cupboard!)
The torch (note the bonjour in the photo below) was adequate this day, but the next day where we needed to brulee 10 at once…ayyy. Bob (my amazing culinary trained cousin) and I had a great time fighting with my torch! I think I have to get a huge industrial size one next time I’m going to make batches of 14 creme brulee’s.
And here is my second valiant success at candied blood orange peels courtesy of Giada. The first try resulted in a sloppy goopy sugar mess (not to self: don’t boil your peels too long in sugar elizabeth!) Here is a shot of boiling the bitterness away.
Then boiling the peels in sugar…
and lastly “wrapping” them around some wooden spoons to achieve the artistic curviness.
…and for easter we must have meat! Here is a shot of the like 15 lb tenderloin being marinated in some olive oil, garlic, rosemary, thyme and pepper.
and here is the shot of the “cooked” tenderloin. 
Apparently achieving an inner temperature of 145ish deg does not mean that it is cooked to grandma’s standards! (It was Bob’s and my valiant attempt of doing our part for easter dinner). Alas, it went back in to the oven for another 40 minutes or so at 400 and then it turned out just fine!
Even though you and bob “disconnected” yourself from the final product….it sure was delicious!!