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Monday, May 31, 2010
Thursday, May 27, 2010
Wednesday, May 26, 2010
Older
25 Signs You're Getting Older
- Your potted plants stay alive.
- Having sex in a twin-sized bed is absurd.
- You keep more food than beer in the fridge.
- 6:00 a.m. is when you get up, not when you go to sleep.
- You hear your favorite song on an elevator.
- You carry an umbrella. You watch the Weather Channel.
- Your friends marry and divorce instead of hook up and break up.
- You go from 130 days of vacation time to 7.
- Jeans and a sweater no longer qualify as “dressed up.”
- You’re the one calling the police because those damn kids next door don’t know how to turn down the stereo.
- Older relatives feel comfortable telling sex jokes around you.
- You don’t know what time Taco Bell closes anymore.
- Your car insurance goes down and your car payments go up.
- You feed your dog Science Diet instead of McDonald’s.
- Sleeping on the couch makes your back hurt.
- You no longer take naps from noon to 6:00 p.m.
- Dinner and a movie — the whole date instead of the beginning of one.
- MTV News is no longer your primary source for information.
- You go to the drugstore for Ibuprofen and antacids — not condoms and pregnancy-test kits.
- A $4 bottle of wine is no longer “pretty good stuff.”
- You actually eat breakfast foods at breakfast time.
- Grocery lists are longer than macaroni & cheese, diet Pepsi & Ho-Ho’s.
- “I just can’t drink the way I used to” replaces “I’m never going to drink that much again.”
- Over 90% of the time you spend in front of a computer is for real work.
- You don’t drink at home to save money before going to a bar.
(link)
Labels:
Goodness
Tuesday, May 25, 2010
Monday, May 24, 2010
Thursday, May 20, 2010
Tuesday, May 18, 2010
Monday, May 17, 2010
Wednesday, May 12, 2010
Tuesday, May 11, 2010
Lemon Bar Cake
Lemon Bar Lover’s Delight: Now in a Cake!
Crust:
2 cups all purpose flour
1 cup cornmeal
1 teaspoon salt
1 stick unsalted butter, softened
1/2 cup yogurt
2 cups powdered sugar
2 teaspoons vanilla
2 large eggs (room temp)
Preheat oven to 350. Combine flour, cornmeal and salt in a medium bowl. In a mixer, beat butter on low for 30 seconds, add yogurt, powdered sugar, vanilla, eggs. Scrape sides and add in flour mixture – mix about two minutes longer – just enough to combine ingredients. Wrap in plastic and chill for about 5 hours.
1 cup cornmeal
1 teaspoon salt
1 stick unsalted butter, softened
1/2 cup yogurt
2 cups powdered sugar
2 teaspoons vanilla
2 large eggs (room temp)
Preheat oven to 350. Combine flour, cornmeal and salt in a medium bowl. In a mixer, beat butter on low for 30 seconds, add yogurt, powdered sugar, vanilla, eggs. Scrape sides and add in flour mixture – mix about two minutes longer – just enough to combine ingredients. Wrap in plastic and chill for about 5 hours.
Grease a round cake pan and line bottom with parchment. Press dough into bottom to about 1/4 inch. Chill this for 30 minutes – pie weights will help if the dough wants to rise at all. Bake for 30 minutes. Reduce temperature to 325.
Lemon Curd filling:
1 1/2 cups sugar
2 tablespoon lemon zest (pulsed in a food processor)
8 large eggs
1 1/2 cups lemon juice
1/2 cup lime juice
1/2 cup whole milk
4 tablespoons flour
1/4 teaspoon salt
2 tablespoon lemon zest (pulsed in a food processor)
8 large eggs
1 1/2 cups lemon juice
1/2 cup lime juice
1/2 cup whole milk
4 tablespoons flour
1/4 teaspoon salt
In a double boiler combine sugar, lemon zest till well blended. Whisk in eggs, and continue stirring for about 5 minutes. Whisk in lemon juice, lime juice, milk and blend for about 7 minutes. It should be a creamy consistency – remove from heat and whisk in flour and salt.
Pour over crust evenly and bake for about 20 minutes, careful not to let the curd crack. Remove and cool well. Top with meringue
Meringue Topping:
1/2 cup white sugar
2 tablespoons & 2 teaspoon water1/8 teaspoon cream of tartar
1 egg white
2 tablespoons & 2 teaspoon water1/8 teaspoon cream of tartar
1 egg white
Combine all ingredients in a saucepan over medium heat and stir till bubbling, and whip 1 egg white to soft peaks.
When the sugar water starts to thicken mix it in with the egg white, avoiding the beaters – continue until you have firm peaks.
Spread over cake evenly and thinly. For added effect you can gently torch it a bit.
Via Carrie Leber
Labels:
Recipe
Friday, May 7, 2010
Monday, May 3, 2010
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