Monday, March 2, 2009
Spot the Lie
An Apology
Raising Resurrected Children
Sunday, March 1, 2009
My Two Cents on Names
And the Name is...
Now, I don’t want to give the impression that there was some sort of heated arguments and strife involved in this decision. There wasn’t. Disagreements—yes. However, the majority of our discussions about what to name our children have usually involved me making up the stupidest sounding name possible, laughing and then stopping as my wife gives me that “that’s not funny” look. Apparently, naming your kids is serious business. Although on another side note, read the chapter of the book Freakonomics on kids with silly names—very interesting stuff.
We like to give our children family names. We don’t know if we will have another boy, so for Stephanie and I the name is important (despite my jokes). In the last book of the Old Testament in the book of Malachi, Malachi talks about the coming of the prophet Elijah and states, “And he shall turn the heart of the fathers to the children, and the heart of the children to their fathers”. While Jews might not agree with me, I believe Elijah has come and that this prophecy is being met today. Family History and Genealogy is one of the most searched items on the Internet. People find meaning and personal pride in their roots.
I never had a desire to live in Las Vegas. However, with Camille’s passing and through reading biographies of my immediate ancestors I have felt a much deeper tie to the Las Vegas valley. My paternal grandfather, William Noble Waite, was born and raised in the Bunkerville area. The first Waite to join the Mormon church joined in England in 1848 (who incidentally was at an 1853 church conference with one of Stephanie’s ancestors). The Waites (along with some of my other ancestors: Leavitts, Gibbons and Huntsmans) eventually were sent by Brigham Young to settle first Southern Utah and then Southern Nevada. The Waites were poor – as in dirt poor. Jesse was my great grandfather and was a farmer. His story is fairly unremarkable and similar to thousands of others in that area – poor but an abiding faith in God and His gospel.
As a young man, I always wanted to leave my city and achieve great things, success and fame. However, as I have grown older and wiser I have come to respect the hard work and humility of the farmers, miners, school teachers and others who work their whole life in anonymity and instill in their children a love of God, a love of others and a great work ethic. Jesse Waite was one of those – not a perfect man, but a good, solid example for his progenitors.
In our “meeting of the minds”, we do like the name Morgan Noble Waite for peanut. Barring some unforeseen circumstance, that is what we plan on naming him. Morgan is Stephanie’s dad’s name. Never mind how gender neutral Morgan is for a boy—marital harmony people, marital harmony. Also, since there are many Morgans in Stephanie’s family, we’ll call him Noble. Back to the point: my father-in-law is a great man. He reminds me a lot of those characteristics that I was just talking about – and he grew up on a farm. He went on to get a law degree and was the Public Defender for Las Vegas for over 30 years. One of Stephanie’s reasons for wanting to use the name Morgan as part of peanut's name is that her father was the 5th child after four girls.
So thank you all to participating in our mental exercise. It was not all in vain. It helped us (well OK, mainly Stephanie) to make her decision. Another thing: I know it sounds like I’m playing the martyr but that’s just me having fun with the situation. For me, it has been fun reading and learning about my roots. More importantly, I have a more profound appreciation of the kind of people my ancestors were. Many of your ancestors were probably of the same ilk. They were the backbone of their society and the building blocks of who we are. We owe them the respect they deserve.
Saturday, February 28, 2009
Still February???
Thursday, February 26, 2009
Thoughts on Prayer Question
Tuesday, February 24, 2009
Pastry Chef Starts A Blog
Prayer Request for Gracie
Sunday, February 22, 2009
Life's Master's Program
Saturday, February 21, 2009
And the Wave Passes
Thursday, February 19, 2009
No Words

Wednesday, February 18, 2009
Thoughts on Physics
Tuesday, February 17, 2009
The Love of Poetry
SONNET XXIX
XXIX 1. When in disgrace with fortune and men's eyes |
Monday, February 16, 2009
Recipes
Here are the recipes from Chris Herrin's workshop. He showed how to make restaurant quality desserts at home with grocery store ingredients. We all loved the samples he shared with us at the demonstration. If you try them at home let us know how you like them! Enjoy!
Panna cotta
Panna cotta is an Italian dessert made by simmering together cream, milk and sugar,mixing this with gelatin, and letting it cool until set.
An Italian phrase which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piemonte.
It is eaten all over Italy where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.
Our Version is served with strawberry jelly, lime fruit salad, and citrus Madeline's
Panna Cotta
INGREDIENTS
2 cup milk
1 1/2 envelope unflavored gelatin
2 cups heavy cream
1 1/2 cup white sugar
1 each Lime Zest
DIRECTIONS
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat.
Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
Pour the gelatin and milk into the cream, stirring until completely dissolved.
Remove from heat, stir in the lime zest and pour into six individual ramekin dishes.
3. Cool the ramekins uncovered at room temperature.
When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Topping
One package of strawberry jello.
After ramekins of panna cotta are cool, top with thin layer of strawberry jello and place in refrigerator until set again.
Fruit Salad
Combine assorted light color fruits together with the juice of lime mango, honey dew, cantaloupe, pineapple, kiwi, toss with the lime juice and a pinch of sugar, allow to set, until panna cotta is ready to serve, top each ramekin with the fruit salad serve with your favorite sorbet or sherbet.
Raspberry Truffles
Dark Chocolate Raspberry Ganache
2 1/2c bittersweet chocolate, chopped
1 cup heavy cream
1/2 c Raspberry Jam
"Raspberry" Powder
Powder Sugar as needed
1 package Raspberry Kool-aid
Few Drops Red Food Coloring
2 cups chopped chocolate melted
DIRECTIONS
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat with raspberry jam. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let rest a minute and whisk until smooth. Pour in a zip-lock bag or pastry bag. Allow the ganache to cool until set-up and pliable. While chocolate ganache is setting up mix powdered sugar with raspberry kool-aid package with a few drops of red food coloring, to make pink to red powdered sugar, reserve.
When Ganache is set-- Pipe quarter size dollops, they will be rolled so portion is preferred over finished look. Place sheet pan into cooler, until set and roll between palms as fast you can to make round. After piping chocolate ganache, and they are setting up begin to melt chocolate place 2 cups of chocolate over double boiler, and melt until nice and smooth not to hot. Allow chocolate to cool until warm if melted to hot. Dip truffles in chocolate and roll in raspberry powder sugar mix. Place pack into cooler and let set-up.
If there is any question about recipes, procedures or would just like to comment please send them to
cherrin@bouchonbistro.com
Bouchon Bakery Daily From 6 am
Bouchon Bistro Daily Breakfast from 7am Dinner From 5pm