[Olive Oil Questions, Options, Favorites]

I use Filippo Berio EVOO for everyday cooking, salads, etc. It's delicious - light and fruity.

[I will never again . . . (Part 1)]

That very scenario caused me to change my behavior and let the answering machine do its job. I love answering machines that I can here the message beign left. Most of my friends and family know that I screen my calls.

I DO have an answering machine, but it's far from the kitchen, and I still run like an idiot to see who's leaving a message. It's mostly when I'm expecting an important call, but the important calls seem to come in at more convenient times. Isn't it funny how it's always the telemarketers who call at the most inopportune moments?

[I will never again . . . (Part 1)]

Plan a fantastic pasta dinner - absolutely starving. Wait forever for the water to boil, finally pour in 1 lb of penne, stir and watch little black dots appear floating in the water, realize they're not dots but repulsive disgusting bugs. Protein anyone?

Reach down into the refrigerator to get that one red pepper which is of course all the way in the back. Too lazy to take out the 27 items in front of it, although I know better. Grab it and lift it up over all the assorted jars, containers, and fruits and vegetables too large to fit in the storage bins. Giant melons come rolling out onto my foot, strawberies fall everywhere, jars topple over, oops, a jar of mayonnaise just broke and splattered all over the floor and me. Didn't realize how slippery mayonnaise can be.

Cut carrot strips - it's always the first cut that's the killer. The damn surface is rounded; knives don't like that. The carrot rolls, knife slips, finds my finger and cuts through the nail and into flesh. Blood blends in with the color of the carrot.

Too much food, so little time. Frantically chop, steam, boil, bake, saute - timers are about to ring - phone rings instead. Leave everything in mid-air. Rush to phone. It's a telemarketer.

[What are we having for dessert?]

I'm having fun with the Alice Medrich book Bittersweet.  I made the classic brownies using ScharffenBerger semi-sweet chocolate and pecans.  They're very rich.

That's such a great book! Dessert tonight was Bon Appétit's Mexican Chocolate Icebox Cake, one of my favorites.

[ice box cakes]

Hello!

This is my first post here - I've been quietly visting for a few months now.

I have two great cakes that would fit - One is the Mexican Chocolate Icebox Cake from Bon Appétit along with my notes, and the other is a Strawberry Charlotte Russe. Here are the recipes:

MEXICAN CHOCOLATE ICEBOX CAKE

"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee)

2 3/4 cups chilled whipping cream

4 ounces unsweetened chocolate, chopped

1/4 cup granulated sugar

1 cup plus 2 tablespoons powdered sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)

1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use double boiler). Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(Tip: Chill clean dry beaters and a second large mixer bowl in freezer until cold before whipping cream.)

Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.

Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving at room temperature).

Serves 12.

Bon Appetit August 1999

www.epicurious.com

STRAWBERRY CHARLOTTE RUSSE

Ingredients:

2 envelopes gelatin

1/2 cup cold water

1 cup mashed fresh strawberries (about 1 pint)

1 cup sugar

2 cups heavy whipping cream, chilled

1 tsp vanilla

1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup

2 packages sponge-type ladyfingers (24 ladyfingers, split)

Sliced strawberries for topping

Instructions:

1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.

2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.

3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out, along sides of pan, and lay them on the bottom).

4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.

5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.

6. Fill pan with strawberry mixture.

7. Chill several hours or overnight.

8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.

Adapted from my files.