Thursday, December 17, 2009
Monday, November 16, 2009
Thursday, August 27, 2009
Tuesday, August 25, 2009
I suppose the hardest thing for me with this loss is that in 10 years, we never really had any problems, and we were both Leo's. Then one day, all that changed. The problem was between myself and another one of her friends when I asked the person to move out in writing instead of telling her in person. I felt that as the "landlord" I had to put aside personal feelings and act from a business standpoint. It really was nothing personal nor a negative reflection of this person; we were just not compatible as roommates. I don't place any blame or resentment with her for defending her other friend that I had hurt. I suppose I might react the same way as well. But I would hope more that I would also be willing to listen to both sides and hopefully maintain a level of indifference and not let others problems ruin my friendship with either person. You never know how you would respond until you are in the same situation.
It is so hard to have a friendship taken from you after an act of humanness. I suppose in the end, the 10 years of friendship and good times and good acts can't undo one bad act. So our decisions have been made and life will move on. A little emptier and lonelier, but for the best at the end of the day. I hope that writing these feelings out will allow me to be able to put everything behind me and move forward. I will always hold a very special place in my heart for her as noone can replace her. I will always wonder how her health is, how her business is doing, how her relationship is doing. Maybe someday in the distant future we will cross paths, both of us more mature and forgiving. Maybe we will greet each other like the long lost friends we will be and trade life updates. Or maybe we will walk past each other like strangers that we have become to each other. No matter what, I wish her all the happiness, success and health one can have in life. Thank you for showing me what true friendship is and can be.
Wednesday, July 29, 2009
Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies
• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
Monday, April 27, 2009
crust:2 cups / 180 g graham cracker crumbs1 stick / 4 oz butter, melted2 tbsp. / 24 g sugar1 tsp. vanilla extract
cheesecake:3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature1 cup / 210 g sugar3 large eggs1 cup / 8 oz heavy cream1 tbsp. lemon juice1 tbsp. vanilla extract (or the innards of a vanilla bean)1 tbsp liqueur, optional, but choose what will work well with your cheesecake
DIRECTIONS:1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Saturday, March 28, 2009
So this month, we were required to make a spinach dough for lasagna noodles, as well as a white bechamel sauce and a homemade ragu sauce. Unfortunately, I failed miseraby at this month's challenge and therefore have no pictures or review to make. I am hoping to be able to make up for this next month.
Sunday, February 1, 2009
So Superman and I are getting a pool table on Monday. I have yet to see but am told that it is a very nice, rather expensive table. I have always wanted a pool table, so when the opportunity came about to own this one, I jumped at it. Is it practical or even in the budget, no. But what we are paying compared to it's worth, I couldn't resist.