11 October, 2009
snow laden foxgloves
plum jam
03 October, 2009
rainy saturday
20 September, 2009
chocolate and kiwi
Brunch
10 September, 2009
turtle flower
chevre cheesecake
marigolds
07 September, 2009
Jack in the Pulpit
30 August, 2009
franklin bakery
birthday princess
24 August, 2009
ponder, wonder
23 August, 2009
post celebration
scoliosis: exercise your options
20 August, 2009
losing sight
07 August, 2009
mango cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
Filling
- 3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
- 3 8-ounce packages cream cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- Sliced peeled pitted mangoes

preparation
For crust:
Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
For filling:
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
Kellerville, Napa Valley
Ingredients
Filling:
- 2 cups
whole, 2 percent fat, or 1 percent fatmilk
- 1/2 vanilla
bean, split lengthwise - 6 egg yolks
- 2/3 cup sugar

- 1/4 cup cornstarch
- 1 tablespoon cold unsalted butter
Pastry
:
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 cup all-purpose flour
- 3 eggs, plus 1 extra, if needed
Egg Wash:
- 1 egg
- 1 1/2 teaspoons water
Chocolate
Glaze:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, coarsely chopped
Directions
Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
03 August, 2009
say "yes"
02 August, 2009
roll-up
01 August, 2009
dance lesson
09 July, 2009
remember
06 July, 2009
note to self
05 July, 2009
baby beets
29 June, 2009
All Seasons, Calistoga
26 June, 2009
reflect
working
25 June, 2009
peace out
23 June, 2009
St Helena
21 June, 2009
aging gracefully
18 June, 2009
spa solage
16 June, 2009
chocolate?
- Find a location free from background noise and smell , such as television, music, a crying baby, road traffic noise, talkative friends etc. Being able to concentrate as intently as possible will facilitate flavor detection.
- Clear your palate. This means that your mouth should not contain residual flavors from a previous meal. Eat a wedge of apple or piece of bread if necessary. This is crucial in order to taste the subtleties of chocolate's complex flavor.
- Make sure that the piece of chocolate is large enough to accommodate full evolution of the flavor profile. A piece too small may not allow you to detect every subtle nuance as the chocolate slowly melts. The important thing to remember is that flavor notes gradually evolve and unfold on the tongue rather than open up in one large package. So remember, don't think small here. 10g should be a minimum starting point.
- Allow the chocolate to rest at room temperature before tasting. Cold temperatures will hinder your ability to detect the flavors. Some even advise that you rub the chocolate briefly between your fingers to coax the flavor. This procedure is optional.
- Look at the chocolate. The surface should be free of blemishes such as white marks (called bloom). Observe the color and manufacturer's job at molding and tempering. Does the chocolate appear to have been crafted carefully or slovenly? The bar should have a radiant sheen. Chocolate comes in a multifarious brown rainbow with various tints, such as pinks, purples, reds, and oranges. What do you see?
- Break the piece in half. It should resonate with a resounding "SNAP!" and exhibit a fine gradient along the broken edge. This is quality stuff!
- Smell the chocolate, especially at the break point. The aroma is an important component of flavor. Inhaling will prime the tongue for the incoming chocolate. It also gives you a chance to pick up the various nuances of the aroma.
- Place the chocolate on the tongue and allow it to arrive at body temperature. Let it melt. Chew it only to break it into small enough pieces that it begins to melt on its own. After all, we're tasting and not eating! This step is crucial, for it allows the cocoa butter to distribute evenly in the mouth, which mutes any astringencies or bitterness in the chocolate.
- Observe the taste and texture. As the chocolate melts, concentrate on the flavors that are enveloping your tongue. Melting will release more volatile compounds for you to smell. Close your eyes, take notes, enjoy this moment of bliss, and bask in contentment. Texture can be the most obvious clue about the quality of a chocolate. Low quality chocolates will have a grainy almost cement-like texture.
- Now the chocolate is nearing its finish. How has the flavor evolved? Is the chocolate bitter? Heavy? Light? Was the texture smooth or grainy? Do any changes in texture and flavor occur? Take note of how the chocolate leaves the palate. Is there a strong reminder lingering in your mouth, or does it quickly vanish? Note any metallic or unpleasant flavors in the finish. This is a sign of stale or lower quality chocolate.
- Repeat the process with a different chocolate. The comparison will highlight the subtle flavor notes in each chocolate. Be sure to cleanse your palate thoroughly before tasting each different chocolate.
In a nutshell, find your "happy place," listen to it break, stare at it, smell it, and then eat the chocolate very slowly instead of eating the bar quickly.
I arrived in San Fransisco and was picked up by friends who whisked me off to "nopalito, 306 Broderick & Fell. We ordered a selection of appetizers, all winners all tasty, fresh and tantalizing. To reach the loo one went through the market next door, past these amazing looking chocolate creations. As a child, visions of sugarplums never danced in my head, but I would gladly Tango with these charmers any time, even in my dreams. Too full to do more than look and smell, I vow to return someday soon with an empty stomach and a full wallet.
13 June, 2009
attempting to grow
02 June, 2009
bryn mawr wellness collective
28 May, 2009
reflection on revenge
17 May, 2009
another birthday celebration
16 May, 2009
birthday breakfast in bed
12 May, 2009
great-grands
11 May, 2009
Assignment!
Mother's Day
08 May, 2009
first times
01 May, 2009
roses from shit

26 April, 2009
Chastity Brown: life will hit you
this is bound to happen sometimes
25 April, 2009
dinner with friends
23 April, 2009
good idea?
21 April, 2009
prison bars
prison sentence
20 April, 2009
last look
19 April, 2009
good-byes
16 April, 2009
adult children
13 April, 2009
Easter
Loving as an adult
02 April, 2009
Day 9: graduation
28 March, 2009
Groupies
26 March, 2009
Break through
24 March, 2009
Day 6: Guardian Ad Litem Training
23 March, 2009
modified sun salutation
memories of a happy childhood
16 March, 2009
Rage
15 March, 2009
walk like a man
English tea
hello/good-bye
13 March, 2009
boy/man
Before he was born I felt ill-equipped to be his Mom. I didn't feel like I knew enough to parent a boy into manhood. After all, I was a girl before I became a woman. I couldn't imagine being in his skin. So, I practiced imagining I was in his skin. The more I practiced, the more information came to me. And by the time he was born I had developed trust in the process. Now, whenever I hit a fork in the road with him, I just step back to imagining I am in his skin. Seeing what he sees, hearing what he hears. I don't have to do or say anything, just be with him and he does the rest. I admire his discipline, and his methodical approach to life. He has a plan, but not actually on paper, not even something he can put into words. Just a general outline of his ideas, his journey. We went on a road trip to Napa Valley to celebrate his 21st birthday and the completion of his culinary training, in a convertible 1998 BMW Z3. It was a privilege to share that with him. It was his first experience traveling as an adult. Driving with the top down during the most lovely summer days of June. What could be better? The sun, the sky, the ocean and the open road. No worries. What a contrast from our first trip together. He was 4 months old, we were homeless and on our way to stay with his grandparents in Easter bloc Poland until we "sorted things out." And now, he leaves for Belfast, Maine in less than 6 weeks. This is his time for adventure and travel. I will miss him, but I am immeasurably excited for him. I may have to go visit in September. "Wanderbird", a Dutch fishing vessel will be his new home. The website is inviting and I imagine myself sitting in the sunshine, with a cup of hot tea and freshly baked scones, scribbling away. Weaving my stories. Relaxed and happy. Salt in the air, moving up the coast toward Labrador. Down the coast to Boston. Dreaming, drifting, loving.
12 March, 2009
day 3: guardian ad litem training
11 March, 2009
maple oat scones
10 March, 2009
day 2: guardian ad litem training
06 March, 2009
Crocus song
05 March, 2009
day 1: guardian ad litem training
04 March, 2009
West End
26 February, 2009
Tai Chi
Brick Lane
Kew Gardens
25 February, 2009
adventure
18 February, 2009
Laduree, for real
03 February, 2009
snow days


02 February, 2009
time warp

01 February, 2009
lumen de lumine

30 January, 2009
21 January, 2009
Margret

19 January, 2009
fierce creatures


chocolate

12 January, 2009
jasmine (tea)

11 January, 2009
cinnamon rolls

10 January, 2009
07 January, 2009
real teatime

06 January, 2009
Monday at Laduree







