We're doing this by manufacturer/retailer.
Jean-Phillipe Darcis, 14 Petite Rue au Burre:
A cute little shop we stumbled by almost through accident. They do a very professional job, although I can't say their assortment is that far removed from their competitors.
La Cure Gourmand:
Off the Grand Place, La Cure Gourmand does not really sell much chocolate. They do cookies, hard candies, and chocolate novelties like their peanut M&M-style "chocolate olives," but for those looking for a Godiva-style seller of "pralines," this is not the right store.
However, what they do sell and we found delicious were their exotic caramels, including coffee and sesame flavors. They also sell really pretty tins, both with and without candy in them.
De Rose Damas, 19 Rue de Marche au Herbes:
This is a Middle Eastern confectioner, making both traditional baklava-style sweets and Belgian/Levantine "fusion" desserts. We got a small assortment from the shopkeep, and everything was sweet, crunchy, and wonderful, although we preferred the pistachio-filled crunchy pastries to the softer ones filled with fig paste.
Passion Chocolat:
A small store off the Place du Sablon, Passion Chocolat surprised us with its slightly different approach to truffle-like chocolates. Here, immersion in particular flavors seems to be the theme; there's a peanut-shaped truffle filled with peanut butter, a coffee-cup shaped truffle filled with coffee ganache, and a truffle with a coffee bean on top filled with a marzipan/coffee mix. Those, and the almond-crusted Grand Marnier ganache truffle, make it well worth your visit.
Elizabeth:
We probably don't need to review this, since you get a 25% off coupon in your Brussels Card guidebook, but it's a pretty decent store, if a teensy bit touristy, off the Grand Place. Unlike several of the touristy places off the Grand Place, it does make its own truffles, and none of them look like the Mannekin Pis (the little peeing boy fountain that Brussels is famous for; it's great that the city can laugh at itself, but I'm not sure that anyone really wants to eat a rainbow-colored assortment of chocolates in peeing boy shapes, as one shop sold). We ate a bag of caramel lace cookies dipped in chocolate that we got from Elizabeth, and they were pretty incredible; despite their odd cup-like shape, I would call them nearly the Platonic lace cookie; the lace cookie from which all other lace cookies should be measured. We haven't yet tried their spoons with chocolate to be dissolved in hot milk (some including alcohol), but we're looking forward to.
We also bought a bunch of things from Pierre Marcolini and Wittamer in the Place du Sablon, but we know both of those places are tasty, so you'll have to wait until we get home and eat them to learn about those.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Friday, January 7, 2011
Monday, October 19, 2009
As I posted yesterday, we had a weekend full of cooking. We ended up not making the gnocchi for dinner since both of us snacked a bit too much at the book club. Plus, it was after 8 when people left and neither The Pedant or I felt like cooking much. We will make it tonight along with cooking up a Beet and Gorgonzola salad and setting a sweet potato and winter squash soup in the slow cooker for more easy to grab lunches. But, I can talk about some of the foods we made this weekend.
First, I'll start with Friday Dinner. TP found a recipe on the Mark Bittman blog, Bitten, for a Carrot, Spinach and Rice Stew, which worked out really well. It was nice and creamy (thanks butter!) and totally tasty. Also, although it took a while to thicken, it was pretty easy to make. We decided to make some sweet potatoes that we had gotten from our CSA and, according to a brilliant idea of TP's, I mashed 2 up with about 3/4 of a cup of red kidney beans (for protein). I added some cinnamon, salt, pepper, hot pepper flakes and EVOO and it came out really well. It was sweet and spicy with a really interesting taste.
Sunday we baked for my book club and had had pretty good success. We made polenta cookies from Lidia's Italy and they came out really well. We used a stand mixer not a food processor (I try to keep the food processor parve and the recipe call for butter) and it worked really well. I was supposed to pipe out crescents, but I didn't have a pipping bag, so I shaped them by hand which worked fine. They were a hit, and a bigger hit at work! We also made Peanut Butter Cupcakes from the Joy of Cooking that came out a bit more like muffins. I think for a few reasons: 1) I didn't follow the recipe perfectly and didn't alternate the wet and dry ingredients; 2) I used skim milk not whole milk; 3) I used natural peanut butter that was from the bottom of a large jar and was pretty dense; 4) I didn't frost them with a maple frosting because I didn't have confectioner's sugar. We did add about 1/2 a cup of receese peanut butter chips which added a great flavor, but we should have added in a full cup for more peanut buttery goodness.
As for the minestrone, I was pretty full from snacking during the book club so I only had a few tastes. It came out really well. We finally remembered to add in some Parmesan rinds to the cooking which I think made a huge difference. (A tip of the great Lidia!) Really good!
First, I'll start with Friday Dinner. TP found a recipe on the Mark Bittman blog, Bitten, for a Carrot, Spinach and Rice Stew, which worked out really well. It was nice and creamy (thanks butter!) and totally tasty. Also, although it took a while to thicken, it was pretty easy to make. We decided to make some sweet potatoes that we had gotten from our CSA and, according to a brilliant idea of TP's, I mashed 2 up with about 3/4 of a cup of red kidney beans (for protein). I added some cinnamon, salt, pepper, hot pepper flakes and EVOO and it came out really well. It was sweet and spicy with a really interesting taste.
Sunday we baked for my book club and had had pretty good success. We made polenta cookies from Lidia's Italy and they came out really well. We used a stand mixer not a food processor (I try to keep the food processor parve and the recipe call for butter) and it worked really well. I was supposed to pipe out crescents, but I didn't have a pipping bag, so I shaped them by hand which worked fine. They were a hit, and a bigger hit at work! We also made Peanut Butter Cupcakes from the Joy of Cooking that came out a bit more like muffins. I think for a few reasons: 1) I didn't follow the recipe perfectly and didn't alternate the wet and dry ingredients; 2) I used skim milk not whole milk; 3) I used natural peanut butter that was from the bottom of a large jar and was pretty dense; 4) I didn't frost them with a maple frosting because I didn't have confectioner's sugar. We did add about 1/2 a cup of receese peanut butter chips which added a great flavor, but we should have added in a full cup for more peanut buttery goodness.
As for the minestrone, I was pretty full from snacking during the book club so I only had a few tastes. It came out really well. We finally remembered to add in some Parmesan rinds to the cooking which I think made a huge difference. (A tip of the great Lidia!) Really good!
Thursday, August 20, 2009
Your Source For Mockery Judaic
This post is only somewhat food-related.
Last night, we got a copy of the Jewish Source catalog. We receive this catalog because a thoughtful relative gave us a gift from it for our wedding, a gift that bears a resemblance to a certain Nazi-vaporizing artifact, so much so that, despite its attractiveness and clear utility, we fear to use it with our eyes open. Although the Nazi-vaporizing effect of this item may be that we now get the catalog every month, which is filled with all sorts of amusing items that we will never, ever buy.
So, taking a page from Chris Sims's Invincible Super Blog and its mockery of a comic industry trade publication, I will proceed to lampoon the most amusing items from the Jewish Source:
Last night, we got a copy of the Jewish Source catalog. We receive this catalog because a thoughtful relative gave us a gift from it for our wedding, a gift that bears a resemblance to a certain Nazi-vaporizing artifact, so much so that, despite its attractiveness and clear utility, we fear to use it with our eyes open. Although the Nazi-vaporizing effect of this item may be that we now get the catalog every month, which is filled with all sorts of amusing items that we will never, ever buy.
So, taking a page from Chris Sims's Invincible Super Blog and its mockery of a comic industry trade publication, I will proceed to lampoon the most amusing items from the Jewish Source:
- The already out-of stock Rosh Hashana gift basket: only one shofar cookie. It's a big cookie, but the kids will be fighting over it regardless. Also, since it looks like everything else is pareve, why include the one box of milk chocolates?
- If I said, "Jews with access to lasers," you'd think that it would be awesome, right? Sadly, not so much. Too many Jews use their lasers to create incomprehensible glass knickknacks. Also trivets. If a right-wing Jew says that we have to do something aggressive to Iran, tell him that Jews like him should stop doing stupid crap with their lasers and actually use them how lasers were meant to be used.
- For a long time, my favorite inappropriate Kabbalistic item from the Jewish Source was this seemingly H.P. Lovecraft and Japanese animation-inspired hamsa print, which I believe is crafted solely for the purpose of putting into children's and teenagers' rooms to freak them out and make them paranoid. But, in fact, you can do one better with a glass sculpture that makes the Jewish deity appear to be a poorly-rendered Sauron from the Lord of the Rings.
- Nothing says "I ♥ Kahanist politics" as much as an Israeli Defense Force bullet necklace.
- Speaking of, when your Israeli Defense force magen david amulet starts looking like some sort of Hindu fertility symbol, or possibly yet another H.P. Lovecraft-themed item, maybe it isn't really Jewish anymore.
- I told the Sherbs that these rings would be much more meaningful as piercings, and that we should get a pair. She pretended to laugh and humor me while desperately looking for an exit to the conversation and the room.
Monday, June 29, 2009
Winning Dinner
Last night's dinner was an amazing WIN. Yes, in capitals, because it was that good. Since we love our CSA, The Pedant and I wanted to use some fresh broccoli and collards that we got. So, yesterday morning during breakfast we pull out Mark Bittman's How to Cook Everything Vegetarian - a cookbook quickly becoming our go-to-first and favorite (although, shameless plug for presents - we are DYING for Lidia Bastianich's Lidia's Italy which may be another great one since we are obsessed with her shows). Lo and behold he has 2 great recipes that we used for our broccoli and collards.
The broccoli was a suggested substitution for a green bean with miso-walnut dressing. And, after three tries at acquiring white miso, we blended the miso, soy sauce, ginger, walnuts and water in a blender and poured over steamed broccoli. It was tremendous - however, a bit salty for my taste with the miso and soy - but nutty and creamy and really great.
The best part of dinner was the rolled kale (in this case, collards) with feta, olives and tomatoes. (Ok, I picked off the gross olives and tomatoes.) Basically, you cut off the stems of the collards and saute with some EVOO and garlic. Meanwhile, you slice the leaf in half and cut a block of feta into small slices that get rolled into the collard leaves. Nest in the pan with the cooked stems, add wine (we used water but I'm sure it's even more flavorful with a good white wine) and pour olives and chopped tomatoes on top. Let it cook until the collards are tender and the cheese is just a bit melty. Then we topped it with chopped red onion. And it was gooood. Like, really good. Company worthy in fact. So good.
There was another Bittman win I almost forgot about. For my book club, I made Brown Sugar Cookies with Sea Salt. And I even fudged it a bit - I didn't have some semolina flour,so I used all all-purpose, rather than a mix, I used light brown sugar not dark (after having dried out dark brown sugar one too many times I never buy it anymore), and I had a coarse kosher salt. Yet, they still turned out amazingly. They were sweet but not clawing, buttery and a tiny bit salty for fun.
The broccoli was a suggested substitution for a green bean with miso-walnut dressing. And, after three tries at acquiring white miso, we blended the miso, soy sauce, ginger, walnuts and water in a blender and poured over steamed broccoli. It was tremendous - however, a bit salty for my taste with the miso and soy - but nutty and creamy and really great.
The best part of dinner was the rolled kale (in this case, collards) with feta, olives and tomatoes. (Ok, I picked off the gross olives and tomatoes.) Basically, you cut off the stems of the collards and saute with some EVOO and garlic. Meanwhile, you slice the leaf in half and cut a block of feta into small slices that get rolled into the collard leaves. Nest in the pan with the cooked stems, add wine (we used water but I'm sure it's even more flavorful with a good white wine) and pour olives and chopped tomatoes on top. Let it cook until the collards are tender and the cheese is just a bit melty. Then we topped it with chopped red onion. And it was gooood. Like, really good. Company worthy in fact. So good.
There was another Bittman win I almost forgot about. For my book club, I made Brown Sugar Cookies with Sea Salt. And I even fudged it a bit - I didn't have some semolina flour,so I used all all-purpose, rather than a mix, I used light brown sugar not dark (after having dried out dark brown sugar one too many times I never buy it anymore), and I had a coarse kosher salt. Yet, they still turned out amazingly. They were sweet but not clawing, buttery and a tiny bit salty for fun.
Monday, April 27, 2009
Cookie Press & Cheese
The saga of the cookie press has come to a close since I finally found one that works.
(For those who may not remember the full story of the William Sonoma Cookie press, the saga begins in July 2007 and goes on through July 2007, December 2008, and December 2008)
But the saga is now over. No more William Sonoma Cookie Press* for me!! I found a new, better cookie press that works from an even funner store, Sur la Table. The cookies came out perfectly and delicious. Very east to use! So happy!
Also, we made the goat cheese and risotto dish for dinner last night as a "reward" for me finishing my first 5K in 34 minutes. It was so delicious and creamy and perfect. But how could risotto with 8 oz. of goat cheese be bad? I'm not sure.
*Note: The cookie press on the website is considerably nice than the one I got. Maybe they figured it out?
(For those who may not remember the full story of the William Sonoma Cookie press, the saga begins in July 2007 and goes on through July 2007, December 2008, and December 2008)
But the saga is now over. No more William Sonoma Cookie Press* for me!! I found a new, better cookie press that works from an even funner store, Sur la Table. The cookies came out perfectly and delicious. Very east to use! So happy!
Also, we made the goat cheese and risotto dish for dinner last night as a "reward" for me finishing my first 5K in 34 minutes. It was so delicious and creamy and perfect. But how could risotto with 8 oz. of goat cheese be bad? I'm not sure.
*Note: The cookie press on the website is considerably nice than the one I got. Maybe they figured it out?
Tuesday, December 30, 2008
More Cookie Press Update
So the saga has come to an end - of sorts. Those following the William Sanoma Cookie Press story know that the scene took a turn (for the better? for the worse? it's unclear) a few weeks ago when I re-tried the WSCP and failed.
This weekend, while spending some time with family in New York (and a day of double Chinese food - how awesome is that?!) I spent a morning asking sort-of-grandma to try the WSCP with me to see if it was me or the press. Turns out, it's the press. The top (bottom? wherever you insert the plates to get the cute shapes) doesn't screw on and therefore the cookie doesn't press out. For the meantime, she lent me her CP (from HER mother, my sort-of-great-grandma) and I will impress everyone with my presses. And look into purchasing a new and better CP. Any ideas?
This weekend, while spending some time with family in New York (and a day of double Chinese food - how awesome is that?!) I spent a morning asking sort-of-grandma to try the WSCP with me to see if it was me or the press. Turns out, it's the press. The top (bottom? wherever you insert the plates to get the cute shapes) doesn't screw on and therefore the cookie doesn't press out. For the meantime, she lent me her CP (from HER mother, my sort-of-great-grandma) and I will impress everyone with my presses. And look into purchasing a new and better CP. Any ideas?
Sunday, December 14, 2008
Return of the Cookie Press
Some people may remember my desire for, receiving of, and then trials and tribulations of the William Sanoma Cookie Press.
After last summer's debacle, I was talking to a friend of The Pedant (and an avid cookie baker) who suggested trying to make cookie press cookies in the winter (less humidity) and storing them in the fridge overnight (also good for any cookie). So, I decided to try them. Some friends were coming over, I could make Christmas Tree and Santa cookies (it is December, the longest holiday season ever) and I acquired some extras: a stand mixer, extra inserts from Sort-of-Grandma (who had extras), a different recipe (complete with MORE butter), and more time.
Turns out, I am in a fight with the WSCP. Again.
It just didn't work - nothing stuck to the cookie sheet. The recipe suggested adding 2 tablespoons of flour if the dough is too soft. Didn't work. I was pretty pissed. I wanted to press cookies but nothing! I called SOG, told her I was coming up for a visit and bring the devil that is the WSCP. We will attempt to make cookies together. If it doesn't work (she's been instructed to bring her cookie press as a back up), I will be throwing out the WSCP, saying good riddance and maybe buying a piping bag for a new recipe.
After last summer's debacle, I was talking to a friend of The Pedant (and an avid cookie baker) who suggested trying to make cookie press cookies in the winter (less humidity) and storing them in the fridge overnight (also good for any cookie). So, I decided to try them. Some friends were coming over, I could make Christmas Tree and Santa cookies (it is December, the longest holiday season ever) and I acquired some extras: a stand mixer, extra inserts from Sort-of-Grandma (who had extras), a different recipe (complete with MORE butter), and more time.
Turns out, I am in a fight with the WSCP. Again.
It just didn't work - nothing stuck to the cookie sheet. The recipe suggested adding 2 tablespoons of flour if the dough is too soft. Didn't work. I was pretty pissed. I wanted to press cookies but nothing! I called SOG, told her I was coming up for a visit and bring the devil that is the WSCP. We will attempt to make cookies together. If it doesn't work (she's been instructed to bring her cookie press as a back up), I will be throwing out the WSCP, saying good riddance and maybe buying a piping bag for a new recipe.
Friday, May 2, 2008
Sugar Sugar! (Boo-bee-boo-boo-boo-boo) Oh, Honey Honey!
The new Vegetarian Times came in with the mail this week, and there are a number of recipes I'd like to try.
One of the ones that will have to wait for company, because it will be snorfeled up like the delicious chocolate chip cookies the Sherbs made for her coworkers on Wednesday (we got to keep the mildly burned ones), is the recipe for "honey goat cheese phyllo triangles" (see recipe #5). Phyllo is a temperamental dough but for crispy sweetened goat cheese treats, it's worth it.
One of the ones that will have to wait for company, because it will be snorfeled up like the delicious chocolate chip cookies the Sherbs made for her coworkers on Wednesday (we got to keep the mildly burned ones), is the recipe for "honey goat cheese phyllo triangles" (see recipe #5). Phyllo is a temperamental dough but for crispy sweetened goat cheese treats, it's worth it.
Thursday, November 15, 2007
Open, Balcony!
Our apartment balcony was officially open as of noon yesterday, so the Sherbs and I went out with some demi-sec champagne and some Splenda oatmeal cookies to celebrate. It is surprising how well Splenda cookies go with champagne.
At any rate, our balcony is huge and awesome. When the weather is tolerable, it kicks much butt.
At any rate, our balcony is huge and awesome. When the weather is tolerable, it kicks much butt.
Monday, November 12, 2007
Food, Cookies, Dogs...Oh My!
OK, so I did promise The Pedant I'd blog, but my computer is very, very sick and TP's computer doesn't like me, but luckily I live in a fancy schmancy building with an internet cafe.
So, food wise, I will contribute information about the fantastic dinner TP and I had Sudnay night:
Raosted Garlic Bread
Cheese (Cheddar, Swiss, Gouda, Havarti)
Green Apple
Mustard
It was amazing, although today my stumach is telling me "no more lactose! Stop it!! I want a break!"
Also, part of the amazingness was that we dined in the middle of The Next Iron Chef Marathon, culminating in the win of my favorite, Michael Symon. Very happy. Also, I finally got to see the DeLaurentiis/Ray battle, further proving I love Rachel Ray.
In non-food news, I volunteered this weekend with BREW and got to play with the world's second sweetest beagle, Prince (last one on the page). He was a cutie. I also was dog sitting in DC which was fun for a dog lover like me.
Food news: Jello 60 Calorie Pudding Cups, Chocolate Mint Fudge (or something), fairly tastey, but not quite minty enough.
Tomorrow I begin a new job with a cafeteria. I'll see if they have cookies.
So, food wise, I will contribute information about the fantastic dinner TP and I had Sudnay night:
Raosted Garlic Bread
Cheese (Cheddar, Swiss, Gouda, Havarti)
Green Apple
Mustard
It was amazing, although today my stumach is telling me "no more lactose! Stop it!! I want a break!"
Also, part of the amazingness was that we dined in the middle of The Next Iron Chef Marathon, culminating in the win of my favorite, Michael Symon. Very happy. Also, I finally got to see the DeLaurentiis/Ray battle, further proving I love Rachel Ray.
In non-food news, I volunteered this weekend with BREW and got to play with the world's second sweetest beagle, Prince (last one on the page). He was a cutie. I also was dog sitting in DC which was fun for a dog lover like me.
Food news: Jello 60 Calorie Pudding Cups, Chocolate Mint Fudge (or something), fairly tastey, but not quite minty enough.
Tomorrow I begin a new job with a cafeteria. I'll see if they have cookies.
Wednesday, September 5, 2007
End of an Era
So it's my last day in my current job. Although I will miss some of the people much more than others, I will miss some of the food options:
Cafeteria pizza (well, sometimes)
The Cookies....mmmmm....cookies...but my wallet and waistline will thank me
The little bodega's coffee, except they raised their prices which has deterred me from getting an afternoon cup the past few weeks.
The delicious veggie cheese burrito at the cafe next store. Yum!
Free candy at student life. I have totally gotten 5 1/2 years tuition's worth of little 3 musketeers.
Cafeteria pizza (well, sometimes)
The Cookies....mmmmm....cookies...but my wallet and waistline will thank me
The little bodega's coffee, except they raised their prices which has deterred me from getting an afternoon cup the past few weeks.
The delicious veggie cheese burrito at the cafe next store. Yum!
Free candy at student life. I have totally gotten 5 1/2 years tuition's worth of little 3 musketeers.
Tuesday, July 10, 2007
WSCP Update
July 9, 2007, 5:30 PM:
Mom: Sherbs, I have some bad news...I found these in the garbage disposal...[Holds up 2 cookie press inserts, all smushed and scratched]
Sherbs: It's ok. Whatever. One was good for cheese sticks, so I'll just use a different one. Oh well.
July 9, 2007, 7:30 PM:
[Cleaning up from dinner]
Garbage Disposal: Clink, Crush, Whirr, Clink...
Dad: Uh...that's not good.
M: Something's stuck. Another WSCP insert!
S: ...
GD: Clink, Cursh, Whirr, Clink...
D: Uh...Another one?!
S: WHAT? The good ones all fell through...no more heart shaped cookies...God damned WSCP! ARGH!
Mom: Sherbs, I have some bad news...I found these in the garbage disposal...[Holds up 2 cookie press inserts, all smushed and scratched]
Sherbs: It's ok. Whatever. One was good for cheese sticks, so I'll just use a different one. Oh well.
July 9, 2007, 7:30 PM:
[Cleaning up from dinner]
Garbage Disposal: Clink, Crush, Whirr, Clink...
Dad: Uh...that's not good.
M: Something's stuck. Another WSCP insert!
S: ...
GD: Clink, Cursh, Whirr, Clink...
D: Uh...Another one?!
S: WHAT? The good ones all fell through...no more heart shaped cookies...God damned WSCP! ARGH!
Monday, July 9, 2007
An Adventure in Baking...
A Time Line:
April 23, 2007:
I fell in love with the William Sonoma Cookie Press
May 1, 2007:
Stoner gives me the WSCP, cause she's amazing
July 5, 2007, 7PM
Mom: Sherbs, let's bake this weekend. You wanted to use your WSCP.
Sherbs: That's a good idea. Sunday work?
M: Yes.
Sort-of-Grandma: A cookie press? They're great! I have one of those from my mother! I love it! So Easy!
S: Hooray!
M: Hooray!
SOG: Make the Almond Spritz cookies, they're the best.
July 8, 2007, 12 Noon:
S: What do we need for the Almond Spritz cookies.
M: A crap load of butter. But at least we don't need to grease the baking sheets. Your father will get some for us while he's out.
July 8, 2007, 12:30 PM:
M: Ok, I'll make more of the recipe, you start cookie pressing.
S: Ok. Wait, how do you do this? It's not working! ARGH!
Dad [an engineer]: You just put it in and take the press and do it, see? Easy.
S: Hm...[expletive] not working!
M: Let me try. Nope not working. Let's switch inserts. Now, that works.
S: [Takes press, puts against baking sheet, nothiong comes out.]
M: God damned gadgets!
July 8, 2007, 1 PM:
S: Nope, still not working! And we have a tremendous amount of batter left.
M: No, because you've eaten so much raw dough, we only have a crap load left.
S: [Licks fingers, rubs tummy, curses WSCP]
M: Let's just make balls and flatten them.
July 8, 2007, 2 PM:
S: WOW! This things STILL doesn't work!
M: We're not made for gadgets.
S: But it looks so cool!
M: I know...stop eating raw dough!
July 8, 2007, 2:45 PM:
M: Well, the cookies taste good. Probably because for every 30, there's a stick of butter. And that's why they aren't coming out.
S: Yes. I will try again another time. I will conquer the WSCP! Next time: Less butter! Take that William Sonoma!
April 23, 2007:
I fell in love with the William Sonoma Cookie Press
May 1, 2007:
Stoner gives me the WSCP, cause she's amazing
July 5, 2007, 7PM
Mom: Sherbs, let's bake this weekend. You wanted to use your WSCP.
Sherbs: That's a good idea. Sunday work?
M: Yes.
Sort-of-Grandma: A cookie press? They're great! I have one of those from my mother! I love it! So Easy!
S: Hooray!
M: Hooray!
SOG: Make the Almond Spritz cookies, they're the best.
July 8, 2007, 12 Noon:
S: What do we need for the Almond Spritz cookies.
M: A crap load of butter. But at least we don't need to grease the baking sheets. Your father will get some for us while he's out.
July 8, 2007, 12:30 PM:
M: Ok, I'll make more of the recipe, you start cookie pressing.
S: Ok. Wait, how do you do this? It's not working! ARGH!
Dad [an engineer]: You just put it in and take the press and do it, see? Easy.
S: Hm...[expletive] not working!
M: Let me try. Nope not working. Let's switch inserts. Now, that works.
S: [Takes press, puts against baking sheet, nothiong comes out.]
M: God damned gadgets!
July 8, 2007, 1 PM:
S: Nope, still not working! And we have a tremendous amount of batter left.
M: No, because you've eaten so much raw dough, we only have a crap load left.
S: [Licks fingers, rubs tummy, curses WSCP]
M: Let's just make balls and flatten them.
July 8, 2007, 2 PM:
S: WOW! This things STILL doesn't work!
M: We're not made for gadgets.
S: But it looks so cool!
M: I know...stop eating raw dough!
July 8, 2007, 2:45 PM:
M: Well, the cookies taste good. Probably because for every 30, there's a stick of butter. And that's why they aren't coming out.
S: Yes. I will try again another time. I will conquer the WSCP! Next time: Less butter! Take that William Sonoma!
Monday, April 23, 2007
MasterBaking
I had a nice and funny post, but my computer got mad at me and forced me to shut it down. So I did, and lost the post.
The gist: I want one of these
It's the William Sanoma Cookie Press.
And it's awesome.
The gist: I want one of these
It's the William Sanoma Cookie Press.And it's awesome.
Monday, March 12, 2007
While I lambasted The Pedant this morning for his post about a party my sister and I threw for my parents, I did tend to agree with his thoughts about the food. I should also point out that his help was unparalleled, and without him we wouldn't have known what to serve, had a delicious sangria, and had a generally jovial person there. The food was bought from a local supermarket with sufficient Jewy value and served Whitefish Salad, Salmon Salad, Tuna Salad and Egg Salad, bagels and the sides: coleslaw, potato salad, pasta salad, pickles. And I agree that the salads were all too mayo-y. And I like mayo, so for me to say that...wow.
I did get to cook a bunch for this weekend. For a Friday evening dinner, I made a three bean salad, which was quite tasty. I think the key was lemon juice, basil and edamame. I love me some edamame! I also spent all of Thursday night baking chocolate chip cookies and butterscotch brownies (with chocolate chips). And, they were a H-I-T hit. Mmmm...
I did get to cook a bunch for this weekend. For a Friday evening dinner, I made a three bean salad, which was quite tasty. I think the key was lemon juice, basil and edamame. I love me some edamame! I also spent all of Thursday night baking chocolate chip cookies and butterscotch brownies (with chocolate chips). And, they were a H-I-T hit. Mmmm...
Sunday, March 4, 2007
In the Papers
I got two entries printed as honorable mentions in the Washington Post's "Style Invitational" weekly humor contest. For whatever reason, they really seem to love my smacks at the Administration, even though I like my less political humor better.
In mixed drink news, Annie over at Jewbiquitous gave out some really good gift baskets (there is a religious term which I will not use for ease of reading for all of you laypeople out there) for the Jewish holiday of Purim, and I don't just say that because we share some degree of consanguinity, or because she also likes hamentaschen (traditional Purim cookies) with poppy seed filling, so I am not the only one (Sherbs is not a fan, sadly). She gave out vodka and V8 to make bloody Marys.
I am totally in favor of giving out more liquor on the holidays. When I was in Hong Kong, sometimes they'd take shots of vodka and scotch into the synagogue for in-service drinking. It was awesome.
Still no progress on the Dr. Pepper project. Will keep you posted.
In mixed drink news, Annie over at Jewbiquitous gave out some really good gift baskets (there is a religious term which I will not use for ease of reading for all of you laypeople out there) for the Jewish holiday of Purim, and I don't just say that because we share some degree of consanguinity, or because she also likes hamentaschen (traditional Purim cookies) with poppy seed filling, so I am not the only one (Sherbs is not a fan, sadly). She gave out vodka and V8 to make bloody Marys.
I am totally in favor of giving out more liquor on the holidays. When I was in Hong Kong, sometimes they'd take shots of vodka and scotch into the synagogue for in-service drinking. It was awesome.
Still no progress on the Dr. Pepper project. Will keep you posted.
Friday, March 2, 2007
My Hat Has 3 Corners and Chocolate
Ack! Work has been busy for The Pedant and me, which is probably why we aren't posting as much as we used to. Perhaps one day our lives will calm down? I'm not sure...
I did, however, last night find some time to get together with Smel, Stoner, Preppy, and Smel's Mantastic Man to bake humantaschen. Now, there's an activity worth blogging about. Granted none of them had Dr. Pepper, although Smel did eat humantaschen and DDP for breakfast (I had rice crispies, her breakfast was probably more delicious).
[Offensive part start]
Now, I think Purim is a stupid holiday based off of a very ironic and humours biblical book. (For a bibliography about the ironies and satire in Esther, please email me.) Therefore, since the holiday is based on a parody of Jews in Exile and has no theological basis, it is not one of my favorite holidays. And, I no longer love dressing up in costume. Or care about megillah reading. I usually participate in festivities because I work for Jewish youth and have no choice...
[Offensive part end]
I do LOVE humantaschen. They are cookies and we all know I like those. And homemade cookies are stellar. So are store bought ones, unless they have poppy seeds. Only old men and The Pedant enjoy those. Last night, we had fun making humantaschen with no trace of poppy. We used strawberry jam, apricot jam, Hershey's kisses (milk and dark chocolate), peanut butter cups and peppermint patties. Some even contained a combo of 2 of the aforementioned fillings. Some of them had cocoa powder mixed into the dough for extra caloric goodness.
Now, if there is something you want to try one day, it's baking with a peppermint patty. They get all gooey and the insides start spilling out. It's amazing.
Now you are all invited over to consume many delicious humatashen.
I did, however, last night find some time to get together with Smel, Stoner, Preppy, and Smel's Mantastic Man to bake humantaschen. Now, there's an activity worth blogging about. Granted none of them had Dr. Pepper, although Smel did eat humantaschen and DDP for breakfast (I had rice crispies, her breakfast was probably more delicious).
[Offensive part start]
Now, I think Purim is a stupid holiday based off of a very ironic and humours biblical book. (For a bibliography about the ironies and satire in Esther, please email me.) Therefore, since the holiday is based on a parody of Jews in Exile and has no theological basis, it is not one of my favorite holidays. And, I no longer love dressing up in costume. Or care about megillah reading. I usually participate in festivities because I work for Jewish youth and have no choice...
[Offensive part end]
I do LOVE humantaschen. They are cookies and we all know I like those. And homemade cookies are stellar. So are store bought ones, unless they have poppy seeds. Only old men and The Pedant enjoy those. Last night, we had fun making humantaschen with no trace of poppy. We used strawberry jam, apricot jam, Hershey's kisses (milk and dark chocolate), peanut butter cups and peppermint patties. Some even contained a combo of 2 of the aforementioned fillings. Some of them had cocoa powder mixed into the dough for extra caloric goodness.
Now, if there is something you want to try one day, it's baking with a peppermint patty. They get all gooey and the insides start spilling out. It's amazing.
Now you are all invited over to consume many delicious humatashen.
Wednesday, February 28, 2007
Whose Cuisine Will Reign Supreme?
So, as per the point of this blog, I am drinking a DDP right now. It is a substitution for a cookie from the cafeteria for a few reasons. And, since I love contests, I will place them in contest:
Oh, right. The real reason I didn't buy a cookie today was that it is meat day in the cafeteria and the cookies are parve and GROSS (ish, I have been known to eat them on occasion). And more expensive, therefore, not worth the calories.
Mmmmm...unhealthy food....
- DIETDP = calorie free; cookies = 17 hours I don't have the time to spend at the gym (DDP 1, Cookie, 0)
- DDP DOES make the world taste better; cookies do too (ooo...a toss up, points stay the same)
Oh, right. The real reason I didn't buy a cookie today was that it is meat day in the cafeteria and the cookies are parve and GROSS (ish, I have been known to eat them on occasion). And more expensive, therefore, not worth the calories.
Mmmmm...unhealthy food....
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