We celebrated Thanksgiving with Primanti Bros. sandwiches and watched a kind of silly movie – Robot and Frank, with Frank Langella playing a retired jewel thief with memory loss, whose son hires a robot personal assistant for him. Great cast – Langella, Susan Sarandon, Liv Tyler is the daughter and James Marsden is the son. […]
That title was supposed to be “Soft start” – the phrase that kept coming to my head when I was feeling too tired Monday night to undertake the biberli. As in, “Can I have a soft start to cookie season and just make one kind tonight?” I made the fruit cake gems, and glazed […]
Now is the uneasy time when the house is stuffed with expensive cookie ingredients, and it’s all on me to transform all the butter, sugar, flour, nuts, chocolate, dried fruits, almond paste, and candy into cookies. I made the dough for the jam cookies on Friday night. Saturday afternoon, I got it out to soften […]
It’s 15 years today since my Dad died. I’ve got a glass with a twist of lemon frosting in the freezer, and I have Triscuits and gin, I’ll buy a little spreadin’ cheese to go with, and a yahrzeit candle. Maybe I can find a better online recitation of mourners’ kaddish than the one […]
This morning I tried a recipe for carrot jam, from the most recent Food & Wine Magazine. I had macerated the carrots over night with sugar and lemon juice and cinnamon sticks and whole cloves. I started cooking the whole mess while I was doing laundry. The recipe said 40 minutes, or til the carrots […]
This Veteran’s day marks the Monday after a whole weekend without blogging for me. Others may mourn fallen soldiers; I mourn having free time. Friday we went to Toni’s cross-country banquet. It was at a sports bar over by the Coliseum. It lasted forever, because all the girls had silly presents for each other. On […]
Continuing on the theme of being not just busy busy, but stupid busy this fall, I am on day 2 of advising week, 34 30-minute appointments scheduled to discuss grad students in the Library & Info Studies program’s spring 2014 course selections. And how they’re doing in their program, in general. They’re mostly good students, […]
For this year’s pie palooza, I made squash, tomato, onion & Gruyere tarts. Basically my favorite fall squash gratin, in a crust. I was going to make individual size galettes and serve them for the first course if I had served School Woods 7th birthday dinner, instead of cancelling. Either way, I think they’re going […]