Tag Archives: bedroom
Movies in Bed: Secrets: Richard III Revealed
Post by Mark T. Locker.
I don’t know about you, but I love forensic history shows. You know the ones: scientists carefully combing over some sort of historical site or remains with a brush and a pick trying to understand the truth behind what happened and, possibly, why. This one’s pretty darned compelling. The tomb of Richard III, hunchbacked king of England made eternal by William Shakespeare, was presumed destroyed and lost forever. But a team of cunning historians suspected that this otherwise unassuming parking lot in Leicester, England might hold some secrets beneath the pavement. Curiously, there was a big red “R” painted in one of the parking spots. Why not dig there first? Who knows?
You’ll never guess what they found! They found a skeleton. AND this skeleton had a notable curvature of the spine. AND this skeleton had met a rather grisly end, most certainly on a Medieval battlefield. Take a look at a halberd and you’ll know that this is not the way anyone should expire. But guys, they found Richard III. Almost certainly. The reproduction of his facial features based off the skull are eerily similar to well-known portraits of the king. It’s a slightly melodramatized show, but it’s laden with real science and facts so you can enjoy it without feeling too guilty.
Breakfast in Bed – Profiteroles
Post by: Alison Hein.
Profiteroles (aka cream puffs) are a divine bite of sweet something encased in an airy puff of a shell. Filled with the delight of your choice (ice cream, fruit, whipped cream, etc.), they make an impressive dessert, and sometimes an exceedingly decadent, melt-in-your-mouth breakfast in bed.
In this recipe, the airy, crêpe-like shells are filled with homemade Vanilla Pudding and topped with lightly sweetened whipped cream. Tiny lids are propped upon the cream and dusted with a fine powder of confectioner’s sugar. Tangy, colorful raspberries and blueberries balance and garnish the dish.
Ingredients
½ cup water
¼ cup butter
½ cup flour, sifted
2 eggs
Preparation
Preheat oven to 400°. Lightly grease a baking sheet and set aside.
Add water and butter to small, heavy saucepan and bring to a boil. Mix in flour all at once. Stir continuously, until mixture pulls away from the sides of the pan and forms a ball, about 1 minute. Let cool for 5 minutes.
Beat eggs into flour mixture one at a time. Continue to mix until batter is thick and smooth. Drop onto prepared sheet into 12 equal portions. Bake until puffed up and golden, about 30 to 35 minutes. Let cool at least 30 minutes before slicing.
To assemble, gently slice profiteroles in half. Spoon some Vanilla Pudding (see recipe below) on top of one half. Cover with a spoonful of whipped cream. Place the top of the profiterole on the whipped cream. Dust with powdered sugar and serve with fresh berries, if you like.
Makes 12 profiteroles.
Vanilla Pudding
½ cup sugar
¼ cup flour (or 2 tablespoons cornstarch)
2 cups milk
3 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla
Dash of salt
1 cup heavy cream (optional)
Preparation
Combine sugar and flour in a heavy saucepan. Add milk, and bring to a gentle boil over medium heat. Cook for a few minutes, until thick and bubbly, stirring constantly. Gradually whisk about one half of the milk mixture into the beaten eggs, stirring constantly. Return egg mixture to the saucepan. Bring again to a gentle boil over medium heat, stirring constantly, and cook for a few minutes until thickened. Remove from heat and stir in butter, vanilla and salt. Cover with plastic wrap, and chill in the refrigerator until firm, at least 2 hours.
If you like, whip heavy cream, sweeten, and place on top of Profiteroles when ready to serve.