Friday Happiness :: Thirteen things
I'm loving today::: matzoh with a smear of dark chocolate. Some look at such a concoction and ask "why"? I say, try it and you'll know.
::the enthusiasm our girls can muster for Pi Day.
::Bonnard at the Met. If I don't get to see this exhibit in the next five weeks, I would really like someone to just put me out of my misery.
::Green outside my window, under my feet, sprouting from branches above me. Green, and not a speck of dirty white stuff.
::Tonight, finally giving the ten-year-old the sleepover she's been waiting for. Wish me luck.
::Molly Wizenberg's book, which is warm, and quirky, and beautiful. And should explain the impulse behind my long-winded breakfast post. Lunch, Dinner, and Snacking to come soon.
::Tomorrow night, the opening reception for Elizabeth Solomon's show. It's a pleasure to have her work up on the walls, and I'm looking forward to seeing her again, and enjoying another fun night at the gallery.
::my husband, who in addition to being eminently lovable, remains ever supportive, ridiculously cute, and remembers to take out the garbage.
::design*sponge. I could just leave it there. And I know I've already confessed here to an addiction. But now I'm branching out from sneak peeks ,to city guides. What can be said about people who make me as impatient to revisit Providence, Rhode Island, as I am Paris?
::Jen 11. A collaborative, multi-venued exhibit featuring my most-favorite, Jennifer Judd-McGee (and ten other very talented Jennifers).
::John Legend. Isn't it wonderful when you find a random song you love, and then find out that everything else that artist does is just as good?
::Julie's kitchen. Which is featured at Apartment Therapy SF today. How cool is that? Incredibly appealing kitchen aside (and you should see the "writing house", or whatever she'll end up calling it, that her husband built for her), Julie is incredibly talented, funny and smart, and her writing always leaves me with something to think about.
::my parents. I say this with trepidation, as they will predictably respond with a chorus of "get on a plane to Florida," but...I really, really miss them.
Enjoy your Friday the Thirteenth. Happy weekending.
More tomorrow. Thanks for reading.
tt
posted by Tara Thayer at
7:20 AM
3 Comments:
My friend in Chicago sent me here because I'm in Irvington and probably walk by your gallery all the time with my daughter in Tarrytown. I'd like to think that if you ever waved, we wouldn't hesitate to wave back. Lovely blog.
Hi Tara,
wanted to e-mail you this recipe from David Lebovitz, but I can't find your e-mail address, so I'm going to put it here. Feel free to erase it if it takes up too much room!
This might be the best tasting food ever:
Chocolate-Covered Caramelized Matzoh Crunch
Makes approximately 30 pieces of candy
This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It's super-simple and requires no fancy thermometer, equipment, or ingredients. If you can't get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe. For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker. I'd love to hear about any variations you might try with it.
4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips
1 cup (80g) toasted sliced almonds (optional)
1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
hey, i'm behind. thanks for the very kind and sweet mention. and if you come up with a name for that writing house/studio place, do let me know. :-)
i love this list, but you know that i love lists. :-)
Post a Comment
Links to this post:
Create a Link
<< Home