The summer is all about company coming which means that I am able to play with special recipes. Here's a Roquefort and pear plate for you; Lay out a light pastry shell, layer with about 1/2 a cup of Roquefort cheese, top with a sliced pear (a hard, cooking pear is best). Spread a small pad of butter and sprinkle with pepper. bake at 350 until pastry begins to brown.
At home we have been having a visit with my sister and and her husband from Montreal.
In the studio we enjoy reading the many and varied names and places of our guests. This week we had the pleasure of meeting with a delegacy out of China working in the advancement of Tibetan culture and economy through hand craft.
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