Monday, April 30, 2012

Day OneHundredFifteen::ThreeSixtyFive

Toasted pecan coffee cake made with chocolate and espresso from Back In The Day Bakery.

aka: heaven
{post to follow}

Friday, April 27, 2012

Tuesday, April 24, 2012

Monday, April 23, 2012

Day OneHundredEight::ThreeSixtyFive

Yesterday I photographed a good friend in this field.
It was so beautiful.
She looked at me like I was crazy when I stood on the hood of car to take the pictures.
I told her it was a better angle.
Also, I'm afraid of snakes.


Sunday, April 22, 2012

Day OneHundredSeven::ThreeSixtyFive

Putting up pigtails on my little girl is a little like sprinkling jalapeños with powdered sugar.

It looks sweet on the outside.
But there's fire within.

.

Saturday, April 21, 2012

Day OneHundredSix::ThreeSixtyFive

This book is still as good today as it was 35 years ago.

except now you can buy an animated version for your iPad.

Not sure how I feel about that.

Friday, April 20, 2012

Day OneHundredFive::ThreeSixtyFive

Here is a picture my six year old son, N, drew for me that I used in some photos I took for a client.
Isn't it sweet?
It would have been sweeter if I didn't have to incentivize (read:bribe) him to draw it.
(I found myself agreeing to a skipped bath and 15 extra minutes of wii.)

and sweeter still if the first attempt didn't depict post apocalyptic headless warriors.

.

Monday, April 16, 2012

Saturday, April 14, 2012

Wednesday, April 11, 2012

Day NinetySix::ThreeSixtyFive

If you look really closely you can see how far ahead of me the little ones are.

It gets tricky when they run in opposite directions.

.

Tuesday, April 10, 2012

Day NinetyFive::ThreeSixtyFive

In the North barbecue refers to a method of cooking.
Like boiling or searing.

In the South, it's a cuisine.
Like Italian or Thai.

You have now been schooled.

.

Thursday, April 5, 2012

Day NinetyOne::ThreeSixtyFive

Sometimes beauty is right in front of you.
Sometimes it's a steering wheel.

.

Truffles A Toddler Could Make



This past week I have been trying out recipes for a Passover Seder.
My first.
Ever.



I may be a seder virgin, but that didn't stop me from offering up my house for the festivities.
It also helps that the menu is preset:
brisket
matzoh ball soup
kugel
wine
wine
wine
more wine.


These are pretty straight forward and dishes I make even when we're not celebrating.
Perfect because they are cheap inexpensive.
Perfect because they can be made several days ahead.
Perfect because they taste even better when you do.




Desserts, on the other hand, can pose more of a problem.
High maintenance, if you will.
with all the measuring,
and separating,
and proper mixing technique.
and timing
and correct oven temperatures...


But I found one that is so remarkably easy
I had to cross reference and double check the recipe several times to make sure I wasn't missing anything.


Chocolate Truffles
*recipe adapted from epicurious

12 oz dark chocolate
2/3 cup heavy cream
cocoa powder
powdered sugar
shredded coconut

Chop chocolate into smaller pieces.
Or use chocolate chips.
Or both.

Heat the cream in a heavy saucepan over medium high and bring to a rolling boil.
Pour cream over chocolate (which should be in a bowl by now...which I'm ceratin you had already figured out)
stir until chocolate is melted.
Place covered in fridge for two hours.
Lick spoon.

In 3 separate shallow bowls put cocoa powder, powdered sugar and coconut.
Line a baking sheet with parchment paper. Scoop out a teaspoonful of mixture and roll into a ball. Roll into one of the toppings until coated.
Place on baking sheet.

It's too easy to eat this right out of the bowl, leaving behind nothing but a chocolate filled memory,
and perhaps a cavity.
So work quickly to avoid ornery guests and a possible trip to the dentist.

These can be frozen for up to 10 days.



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