Gougeres. Say it with me. (Actually, I don’t know how to say it. Also, my French pronunciation is terrible. See the trip I took to Montreal and Quebec City with the boy from three winters ago.) The good news is that proper pronunciation is not required to enjoy this treat.
And then I made some white bean dip with rosemary and garlic infused olive oil. Also courtesy of Heidi at 101 cookbooks. (This recipe was from one of her cookbooks. Which are awesome.) Anyway, I actually called up friends of mine before eating this for lunch because these seemed too good not to share. We had dinner instead, and I brought the tray of unbaked gougeres I had tucked into the freezer and the leftover bean dip. I will definitely be making both of these recipes again. Soon.
Speaking of vocabulary, I don’t think there’s a word for this.
Or this. Boh loves to smash the flat part of his forehead up against things (like me) while he takes his morning nap. The sweetness, it’s too much.
I’ve got words for this — two, in fact: heel flap! Remember the super short hiya-hiya circular needle I posted about a long time ago? I dug it out for the stockinette section of the leg of this sock and all of a sudden it was time to work the heel. Love. My fingers got used to the needle after only a few rows. And now, if you’ll excuse me, I’m going to knit a few rows before Boh and I retire for the evening.
I would love the recipe for the white bean dip! As usual, Boh is adorable!
Mmm… I love gougeres. I noted the recipe when Heidi posted it, in part because I’ve never had them made with beer, and I’m used to them being a good amount smaller (more like a one- or two-bite treat). Another recipe on my to-make list!
That sock is flying along. Those tiny needles seem brilliant!
Oooh, I’d like to eat some of those, however you pronounce their name. They look delicious! Almost as delicious as Boh is cute.
Everything looks wonderful, dog, bean dip, socks and noms included.
Cheese puffs! I had to google Gougères to see what they were. I’ve been making puff shells for years (I usually stuff them with my chicken salad to serve at bridal/baby showers.) Mine are plain and kind of flavorless which is okay because they a basically a “container” for the filling. But I want to try this cheese version. And I had no idea you could freezer the dough. As old as I am, there is still lots to learn.
These need to happen in my kitchen pronto.