BLG ~ Butterfly profile deco ლ JUNE
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Enjoy the Butterfly Beautifulness! ;-)
HAVE A GREAT DAY!
Blessings, cc
BLG ~ Butterfly profile deco JUNE
Red Lacewing Butterfly.
The only true predominantly red butterfly in Australia is the
Red Lacewing (cethosia cydippe).
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Enjoy the Butterfly Beautifulness! ;-) HAVE A GREAT DAY! Blessings, cc
BLG ~ Butterfly ~ June
Pyrrhogyra neaerea ~ Banded Banner
BLG ~ Butterfly profile deco JUNE Red Lacewing Butterfly. The only true predominantly red butterfly in Australia is the Red Lacewing (cethosia cydippe).
Love Carol
Did you know…May 24 is Escargot Day?
Did You Know...May 24 is Escargot Day??
This is for the Did you know…May 24 is Escargot Day?
Baked Escargot in Mushroom Caps
Servings 6 24 escargot 24 mushrooms, stems removed 1â„4 cup butter, melted 1 tablespoon butter 1 tablespoon shallot, minced 1 garlic clove, minced 2 tablespoons fresh flat leaf parsley, chopped very fine 1â„2 cup Parmesan cheese, grated very fine 1â„2 cup aged Gruyere cheese, grated very fine fresh nutmeg 1 baguette
Directions Preheat oven to 375 degrees. Stuff one escargot into each mushroom cap. Arrange caps on an escargot dish, one to each indentation. In a small sauté pan heat 1 tablespoon butter over medium-high heat. Cook shallots and garlic until softened and beginning to caramelize. Using a teaspoon drizzle shallot butter into each mushroom cap. Sprinkle with 1 tablespoon flat leaf parsley. Cover mushrooms with Parmesan and Gruyere. Bake for 20 minutes or until cheese is completely melted and browned in spots. Sprinkle with remaining parsley and grate fresh nutmeg over top. Serve immediately with slices of crusty baguette.