something to drink.grated nutmeg,3 ozs.of brandy,i guinness and whip it up.that is good to make you smile.

Mmm...hollandaise sauce: 1/2 cup butter 2 egg yolks 1/4 teaspoon salt 2 tablespoons lemon juice few grains cayenne pepper PREPARATION: Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.

Zabaglione 4 large egg yolks 1/2 cup confectioners' (powdered) sugar 1/4 cup of dry Marsala (or Sherry) Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler. (You can also use a bowl over a large pot of boiling water.) Use a wire whisk and whip the mixture until it is foamy. Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for additional minute or two. Serve the zabaglione immediately. This dish looks quite elegant served in long stemmed wine or parfait glasses. -------------------------------------------------- Aioli (Garlic Sauce) great over veggies, especially asparagus or as a dipping sauce. 4 garlic cloves, peeled, chopped fine 2 egg yolks 1/8 teaspoon sea salt 1 cup virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon cold water 1 teaspoon lemon juice Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl. Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time. ------------------------------------------------------ Simple Tiramisu 8 ounces semisweet chocolate 1 cup sugar 4 egg yolks 1 1/2 teaspoons vanilla 8 ounces cream cheese, cut into pieces, room temperature 1 3/4 cups chilled whipping cream 1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled 1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips Finely chop chocolate in processor. Set aside. Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.) Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

something easy. an omelette and add some bacon it tastes gorgeous.

Noodles. Granted you'll either have to get more yolks or adjust your recipe down for 3 yolks. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1/4 cup water 12 egg yolks 1/2 teaspoon salt Mix all ingredients together. Kneed well. Let rest for 30 minutes. Divide into balls and run through a noodle machine. Let noodles dry. Or, if rolling out on a board with a rolling pin, decrease the amount of flour to make a dough that is easy to roll out. Roll out onto a floured board. Roll out as thin as possible. Let dry for an hour or two on each side and cut into strips. NOTES : Rather than drying the noodles, they can be cooked immediately. Cook homemade noodles for 7 to 10 minutes.

You could...put them into a glass of milk, then go workout while videotaping yourself and then go home and edit it into a montage.

You should scramble them..

Butterfinger Creme Brulee 1/4 cup crumbled butterfinger candy bars, divided 2 cups heavy whipping cream 10 tablespoons granulated sugar, divided 1/8 teaspoon salt 3 large egg yolks 1 teaspoon vanilla extract~ 1 day Puddings & Mousses French Puddings & Mousses Eggs Puddings & Mousses Dinner Party Puddings & Mousses Low Sodium Puddings & Mousses Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups. In medium saucepan, add cream, 7 tablespoons sugar and salt. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved. In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks. Stir in vanilla. Pour the cream mixture through a fine sieve into prepared cups. Place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil. Bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight. Sprinkle each crème brûlée evenly with remaining sugar. Place under broiler until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel hardens. The cooking time allows for the creme bulees to sit overnight.