The Mister and I have a couple of causes that we believe in deeply and have made a commitment to support financially. We’re not “heavy hitters,” by any means, but we try to be generous with what we have. It’s hard these days, so many needs, so many worthwhile charities—no one—or very few can support them all. Still, when I have a few extra dollars, I pitch it in the bucket or buy a box of cookies. Fund-raising is tough, whether it’s done at galas in grand museums or in citrus sales for the high school band.
American Museum of Natural History gala, NYC
Earlier this fall, I made a five dollar donation to a local charity and was automatically entered in a drawing for some cookware.
Turns out, I won a beautiful Le Creuset 5.5 quart French oven!
I hope you all have a wonderful surprise this week!
If you cook with Le Creuset, please share some tips and recipes with me! This is my first piece!
American Museum of Natural History gala, NYC
I hope you all have a wonderful surprise this week!
What a lucky lady!
ReplyDeleteYou are going to love your first piece of Le Creuset and will quickly want to add to your collection. My advice is to always cook on medium. Due to its design, this is the optimal temperature. It goes from cooktop to oven with ease. I use my pieces to make bread, stews, casseroles and everything in between.
Enjoy!
Jo
Oh you will love that!!! Lucky you :)
ReplyDeleteWe know we always get get intangible blessings when we give... Sometimes it's nice to et the tangible ones too! What a treat! xox
ReplyDeleteLucky you! Doesn't a surprise like that make your day? I can't wait to see what yummy things you make in it and I bet the Mister can't wait too. :)
ReplyDeleteYou'll find a million uses for your Le Creuset in time. My favorite is Ina Garten's pot roast recipe: http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html
ReplyDeleteI adore Le Crueset, which was a mainstay in my mother's kitchen and has been in mine for as long as I've been cooking. Perfect for browning meats and stews, and for making large batches of soups and chilis. After several years of heavy use expect some discoloration of the enamel interior and exterior from baked on this and that and srapes from spoons. Believe it or not, Bar Man's Friend scouring powder (the dry kind, not the squirting kind) does a superb job of cleaning up stubborn stains without abrading the surface, like harsher options do. Also works wonders on almost all cookware, I find. Oh, and the pots' solid, well-made heft is so satisfying, too.
ReplyDeleteOoo, I've always wanted Le Creuset cookware - enjoy!
ReplyDeleteit is my single favorite item in my kitchen. perfect timing too because is perfect for soups, stews, curries, etc. every time i see my red le creuset on the stove i know it's a good day!
ReplyDeleteThat is just great! Enjoy! I love their Dutch ovens (or French ovens!) and agree with the poster who mentioned how well they conduct heat and how you really do not need to turn the heat up high. They really are the best, in my opinion.
ReplyDeleteFrancie
wow lucky you!
ReplyDeletewhitney
seeshopeatdo.com
Lately I have been using my Le Creuset french oven to bake bread. Leave the dough to rise on it's 2nd rising on a piece of parchment, heat the covered pot in the oven (to 400 for 20 min.) slash the top of the loaf in several places then carefully place the parchment with the risen loaf into the french oven. Cover and bake for 30-40 min for most recipes. It comes out just like a loaf of bakery artisan bread!
ReplyDeleteLe Creuset, of which I have a couple of pieces, is my go-to for all stews and soups. Congrats!
ReplyDeleteYes, perfect for stews, and in red the perfect winter warmer.
ReplyDeleteSuch a great surprise! Yes, the stews are always made in my Le Creuset, and in my smaller piece, scalloped potatoes!
ReplyDelete