Too busy

This last week and this weekend are the busiest in awhile. I taught a special ed class for 7 th and 8th grade. I've always avoided them. It wasn't bad.

I took it on with an hour's sleep in 24 and by 11 was ready to conk out, Came home and took a 30 min nap and slept through the alarm Fortunately, or not Rudy called in time to wake me to go meet Tom,55, a chief technology officer for the local cc. On Sun it was John, 61, in Capitola, delightful. He decorated apartments for sale when houses in Hi for example have been months on the market and details them. Loved being at the beach. Stocked up at Gayles bakery and cafe with wonderful stuff. On Tuesday, another John,56, from near there, Aptos, interesting we had dinner he's an IRS collection officer. Last Friday I saw Patrick who is always wonderful. Jimmy, 53, and I had Chinese and watched the Hurt Locker which he didn't like so when he left I packed up his food for him and Patrick came back to visit. He's 40.

Tonight, Michael from Valentine's Day is returning for dinner. He's also quite special. There are others as well I'm talking to or chatting. I need a nap for tonight. I slept 9-1 and have been up since. It's almost noon and Michael comes at 5.

tired.
More later.

Mascarpone-Filled Cake with Limoncello Strawberries –

Ingredients:

For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon lemon extract
2 large eggs
1 cup well-shaken buttermilk

For berries:
1/2 cup Limoncello
1/2 cup sugar
4 cups strawberries, quartered

For cream:
8 ounces mascarpone cheese (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Directions:

Make cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries:

Pour the limoncello and the sugar over the berries and toss gently ( allow to satnd for about 30 minutes mixing periodically - or you can do it the real way and bring Limoncello and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes. make cream and assemble cake.

Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with half of the cream and replace top half. Use the rest of the cream on the top and serve with berries.

Cooks notes:
•Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature.
•Berries can macerate at room temperature up to 2 hours.


berries and the farmers market are great.
Love this time of year

Tax refund

I'll be glad to get the tax refund. Unemployment ends in time for the extension I hope,

I love black beans and who doesn’t love a nice garlicky hummus???

This came together in a matter of minutes in my food processor. I think stirring up the tahini took more time the the recipe!



Black Bean Hummus (from All Recipes)

Ingredients:

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Instructions:

* Mince garlic in the bowl of a food processor.
* Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed.
* Add additional seasoning and liquid to taste.

Happy Easter

I've had 4 dates with different people this week. I'm getting tired of the smoling 62 year old, Jim. He's old.

I tried to like Ricardo and had a second dinner date last night. I'm attracted to the fact he speaks Spanish and will bend over backward to please me but it's not enough. That's sad if I can push someone around I am not interested. There are other things too. I couldn't wait to get home only to discover Dancing with the Stars was over. It took me a long time to get to the rerun.

There are a lot of people with grown kids out there that are screwed up. I had a date with Phil, an engineer from England on Easter. The night before a man who works at Lockheed. Last Mon. i saw Jim.

i had 2 guys come and clean up my yard. I have to rebuild my fence and to trim 3 trees of Italian Cyprus the estimate was 7k.
Well that's 2 things I can't afford. Since it's totally down and I can see into my neighbors yard I know they are eager to get it done. It would be nice if insurance would pay for both.

Here in CA we build tall fences to create privacy from our neighbors. My backyard was totally private. In the East you have open back yards.

Maybe I'll get some money from an income tax refund. I paid my property taxes. I'm glad the house and car are paid off but as tiny as it was will miss the deduction.

I gave Caro 2 bags of lemons.

Saturday, April 3, 2010
Lots of berries? Make Shortcake!

Strawberry Shortcake (Better Homes & Gardens)

Ingredients:
•1-1/2 cups all-purpose flour
•1/4 cup sugar
•1 teaspoon baking powder
•1/4 teaspoon salt
•1/4 teaspoon baking soda
•1/3 cup cold butter
•1 egg, slightly beaten
•1/2 cup dairy sour cream
•2 tablespoons milk
•5 cups sliced strawberries
•3 tablespoons sugar
•1 recipe Whipped Cream
Directions:
1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

4. Makes 8 shortcakes

Thursday, April 1, 2010
Strawberry Scones








Scones – from "Tamasin's Kitchen Bible" by Tamasin Day-Lewis (converted to imperial measures)

Yield 12-24 (depending on how you shape them)

Ingredients:

3 1/4 cup (450g) All Purpose Flour
1/2 tsp salt
1/4 cup (50g) sugar (+ more for sprinkling)

6 Tbsp (85g) butter (cold)

and either

2 tsp baking soda + 2 tsp cream of tartar + 1-1/4 cup (300ml) buttermilk, sour milk, yoghurt or sour cream (mixed together)

or

2 tsp baking soda + 4.5 tsp cream of tartar + 1-1/4 cup (300ml) homo milk (full fat) (mixed together)

1/2 – 3/4 cup strawberries(100g) or other fruit or dried fruit

Directions:

•Preheat oven to 425F/220C and line a baking tray with parchment
•Sift together flour, salt and sugar. Grate/rub in butter and quickly mix in liquid until spongy.
•Lightly knead until smooth and roll to about 1/2" – 3/4" (1-2 cm) thickness.
•Cut out scones with a 2" cutter...or whatever size you want, set on prepared tray for 10 minutes. Lightly brush with egg/milk wash and sprinkle with sugar.
•Bake for 15 minutes or until a nice golden brown. Cool for about 5 minutes on sheet pan then move to rack to cool.
***I have made these with blueberries and also dried cranberries with some lemon zest added in. Truly a wonderfully versatile recipe!