Start by cleaning off any dirt or surface debris on the stump with a cloth. Rub the wood grain in a gentle, circular motion on the top and bottom, where the stump has been cut. Do not wipe the bark with the cloth, as this can cause the bark to flake or fall off. Use your hands to gently pull off any wood that is flaking off of the stump, especially on areas with bark. Make sure you take off any twigs, bugs, or leaves on the stump. Removing the bark is up to you, as you can keep it on if there is not a black ring between the bark and the wood, and if the bark does not appear too dry. Use a rotary hammer to remove the bark, sliding it from the top to the bottom of the stump. The bark should peel off easily, leaving you with just wood around the stump. Leaving the bark on will give the stump a more rustic look. If you remove it, you will need to sand down the sides of the stump.

Summary: Wipe the top and bottom of the stump with a wet cloth. Remove any flaking wood or bark on the stump. Take off the bark if it appears dead or dry.


Fill a large bowl halfway with ice. Fill the bowl the rest of the way with water. Place the bowl beside the stove so you can access it easily when the beans have finished boiling.  Blanching is the process of boiling vegetables for a short time and then stopping the cooking process quickly with an ice bath. It’s a good way to preserve a vegetable’s color, flavor, and texture before storage, and especially before freezing. Fill a large saucepan with water and put on the lid. Bring the water to a boil over medium-high heat. You can add a tablespoon (19 g) of salt to the water as well if you want to season the beans slightly. Transfer the beans to the boiling water. With the lid off, bring the water back to a boil. Once the water starts boiling again, continue cooking the beans until they're slightly tender but still crisp. Small beans will need about 2 minutes, whereas medium ones will need 3, and large ones will need 4. Remove the saucepan from the heat. Use a slotted spoon to remove the beans from the boiling water. Let the excess water drain from the beans before placing them into the ice bath. Chill the beans for 2 to 4 minutes, or the same amount of time it took to boil them. Plunging the beans into the ice bath will immediately stop the cooking process. When the beans have been chilled, transfer them to a colander to remove the water. Leave the beans in the colander for 5 to 10 minutes to drip and air dry. Once the beans have drained, they are ready to be eaten, cooked any way you like, or stored in the refrigerator or freezer.

Summary: Prepare the ice bath. Bring a pot of water to a boil. Boil the green beans for up to 4 minutes. Transfer the cooked beans to the ice bath. Drain the beans.


. The chocolate sauce can be replaced with caramel for a sticky-sweet alternative. To make a caramel sauce:  Combine 1 1/3 cups of sugar and 1/3 cup water in a large, heavy saucepan over a medium-low heat until the sugar has dissolved. Turn the heat to high and boil until the syrup turns a deep amber color. Do not stir the mixture, swirl the pan instead. Use a wet pastry brush to brush any syrup from the sides of the pan. Add 2/3 of a cup of whipping cream, the mixture will bubble vigorously. Whisk in 1/2 stick of butter, until melted. Remove from heat. A pinch of ground cinnamon may be added to the pastry mixture for warm, slightly spicy alternative. You can also add a pinch of cinnamon to the chocolate sauce, to complement the cinnamon pastries. For a seasonal twist, use pumpkin flavored ice cream to sandwich the cinnamon profiteroles together. You may add two tablespoons of prepared, strong coffee to the chocolate sauce for a caffeinated kick. Use coffee ice cream to fill the profiteroles to enhance the coffee flavor. For lighter profiteroles, substitute the chocolate sauce with a light dusting of confectioners' sugar. Use a sieve to ensure the profiteroles are evenly coated with the sugar. . A croquembouche is basically a tower of profiteroles, assembled using toothpicks and chocolate sauce. It makes a very impressive centerpiece for a dinner party. Gougères are savory profiteroles, filled with cheese. To make gougères, add 2/3 of a cup of Gruyère cheese to the choux pastry before baking. Add a teaspoon of mustard and a few grains of cayenne, if desired. Stir to combine. Sprinkle some additional cheese on top before baking.
Summary: Use caramel sauce Use cinnamon. Use coffee. Use confectioners' sugar. Assemble a croquembouche Make gougères.