Friday, December 31, 2010
Friday, December 24, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Monday, December 20, 2010
Holiday Surprise
Friday, December 17, 2010
as if I didn't know it was meant to be...
life, we are of peace.
Thursday, December 16, 2010
Wednesday, December 15, 2010
Tuesday, December 14, 2010
Monday, December 13, 2010
Thor Heyerdahl
Friday, December 10, 2010
Thursday, December 9, 2010
Wednesday, December 8, 2010
Tuesday, December 7, 2010
Monday, December 6, 2010
Rumi
But we should only do that
as a last
resort.
So those bars I see that restrain your wings,
I guess you won't mind
if I pry them
open.
Friday, December 3, 2010
Good Reads
The Fountainhead
No Impact Man
The Code of the Woosters
Eating Animals
Jane Eyre
Franny and Zooey
How Yoga Works
Born to Run
Little Women
and, let's be honest, Harry Potter (again)
I'd recommend any of these! I've also read a few lately that I wouldn't recommend... ugh.
[image by black apple]
Thursday, December 2, 2010
Wednesday, December 1, 2010
Tuesday, November 30, 2010
caramels
** the bold texts are my edits to the recipe. You can trust me... I made this recipe twice in one day. (I went too far the first time and made something more like toffee. It's okay, I'm saving it to make toffee ice cream. Sweet!)
Fleur de Sel Caramels
Ingredients
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel, more for sprinkling
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
2 bags semi-sweet chocolate chips
Preparation
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. (I had a hard time finding the "light golden caramel" color - I would say, be here for 10 minutes at the most, then move on.)
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. (Time here will vary in accordance with how much time you spent on the last step. Trust the thermometer, and do not go by color --- this caramel is lighter than others I've made or bought.)
(Also, if you don't have a thermometer -or if, like me, you have one that is 10 degrees off, but you can't remember in which direction- you can see how soft/hard the caramel is by dropping a small ball into ice water and then eating it. YUM.)
Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. (A pizza cutter works well. If you have a difficult time cutting it, place it in the oven at 200 degrees for just a few minutes.)
(Also, I dipped them in melted semi-sweet chocolate, then sprinkled with fleur de sel. To melt chocolate-- you can use a double boiler, but to avoid the risk of steam ruining the chocolate, use the microwave. Heat for about 15 seconds at a time, stirring in between. Stop heating when chips are soft, but have not completely lost shape. Stir until smooth. Reheat as needed.)
(I didn't count, but I think it made roughly 120 little squares.)Monday, November 29, 2010
T.S. Eliot
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Monday, November 22, 2010
Friday, November 19, 2010
Enjoy the weekend!
[Chuck Klosterman]
Lena Wolff
Pretty, don't you think? And she's currently working on "The Paper Quilt Project" which sounds super cool, if you ask me.
Thursday, November 18, 2010
Oh,
She started it when she and her husband set off for a 6 week tour of Australia (She's been back for a few weeks now - so this really is quite belated. oops.), and she writes about travel, and food, and fun fun fun!
(She's also a contributor to First Novels Club which she started with three of her writer friends -- They're doing a HARRY POTTER THEMED WEEK!)