Photo Above: St. Tropez
To Read ‘New’ Fiction By Renee Ashley Baker (CLICK WORDS ‘
MORE FICTION’ BELOW)….
MORE FICTION BY RENEE ASHLEY BAKER
plus….
Tinsley Mortimer (Ex-wife of Topper Mortimer, heir to Standard Oil)
Dabney Mercer (Heiress, Socialite and Sister to Tinsley)
Jules Kirby (Heiress, Socialite and BFF of Dabney)
Paul Johnson Calderon (Heir, Socialite and “Very Gay” Trust Fund Baby)
Alexandra Osipow (Russian Beauty and Socialite)
Devorah Rose (The Sultry Socialite and publisher of “Social Life” Magazine)
WATCH TV SHOW : “High Society” (Wednesday 9pm MST)
and….
For my Tinsley designed handbag….
Diamond and Gold Frog
FROG LEGS PROVENCALE (RECIPE FROM THE NEW YORK TIMES)
18 jumbo frogs’ legs, trimmed
Water
Milk
Seasoned flour for dredging
Peanut Oil
3 tablespoons butter
1 clove garlic, finely chopped
Lemon juice
Finely chopped parsley
1. Soak the frog’s legs in water to cover for two hours. Drain and dry well. Dip the frogs’ legs in milk, then dredge in seasoned flour.
2. Add peanute oil to a skillet to the depth of one-quarter inch. When it is hot, cook the frogs’ legs on all sides, six to eight minutes.
3. Transfer the frogs’ legs to a hot platter and pour off and discard the oil from the skillet. Add the butter to the skillet and cook to a golden brown. Add the garlic, then pour the butter over the frogs’ legs. Sprinkle with lemon juice and chopped parsley and serve immediately.
Yield: Serves 6
(FOR EASTER/PASSOVER READ BELOW)
