For Thanksgiving, I am in charge of making this cake. I have made this cake before and it is always a super mega ultra hit. Maybe this year, in order to make it more bearable, I will outsource the peeling of the toasted hazelnuts to Ben "little fingers" BW.
Oh, the nickname game! Maybe I will play that game on the other blog this weekend after I remember who my family really is.
ANYWAY I am a historian and so I know that history repeats itself etc but now that I'm eight hours from flying out and wholly incapable of preparing any kind of food for tomorrow I'm thinking I want to make this tart instead because it's new! and exciting! and caramel is always a challenge.
Another challenge is the "recreate all of the January 2008 issue of Gourmet" challenge, to take place after school ends. I need seven people to subject themselves to this. Volunteers?
of all the things we ate at the third part of my birthday:
Oops, when I tried to paste this I came up with an Arthur Schlesinger, Jr. quote about Congress. My bad.
salmon tartare mint tzatziki eggplant spread grilled pita bread the most amazing crackers I've ever had in my life fried goat cheese balls with red onion jam and honey bacalao fritters moules frites duck confit phyllo cigars grilled calamari with gigante beans feta and spinach flatbread with raisins and pine nuts fattoush with pumpkin and beets greek salad lamb tagine with beets and couscous almond torta milk chocolate budino passionfruit panna cotta
Due to budget constraints and the recent economic downturn, the College of Liberal Arts will not be hosting its annual holiday party in December.
We know many of you host your own holiday parties for faculty and staff members, so the annual holiday cheer is sure to remain throughout the college.
Also, the Liberal Arts family continues to support the Orange Santa program through time, money, and gifts. For more information about volunteer opportunities, gift suggestions and where to deliver donations, please visit:
When I was in high school I had a boyfriend who would hold me up to a running microwave and scream, "Your ovaries are frying!"
I really liked him.
ANYWAY, I love that Spencer Ackerman refers to his painstakingly poached egg as a "beautiful son of a bitch." His history of difficulty with this simple kitchen task makes me feel better about my own inability to properly poach an egg. Just last week I had to throw away a failed egg. It was tragic.
Somebody wanted a tutorial on how to hardboil an egg. It's like this: you put the eggs in the water. You bring to a boil. You turn it off/remove from the burner if you have a shitty electric stove like I do. You let sit for approx. 15-17 minutes (for large or jumbo eggs. Jumbo is such a good word. "Etymology: a huge elephant exhibited by P.T. Barnum. Date: 1883").
Today I took this survey on the economics of food consumption. I reported that my habits have changed very little since this time last year. However, I neglected to note that when buying baking apples, I now consider not only taste and texture, but also price: if something is going to get wrinkled and shriveled and mushy (yum), I do not want to pay more than $1.99/lb for it, especially if I am buying lots. Old habits die hard, I learned to cook from Mommy, we both make too much of everything.
In other news, Simon Hopkinson reports that the best apples for stewed apples are Golden Delicious. I refuse to believe that those are the best apples for anything.
I told you this blog would be reinvented, Someday.
snacks
slices of provolone cheese black oil-cured olives grapefruit ricotta cheese out of the container with a fork grapes apple peanut butter out of the container with a spoon
