Rebecca263

Great thread! #1 Boy was in an art show last year wherein various artists were given plates and asked to make a work of their own choosing on said plate. His was titled "Eat Your Heart(OUT)" and it consisted of some 'chocolate' hearts and a heart shaped mold he had used to manufacture said hearts. This show is the major work of another artist, he's traveling the world giving out plates to various luminaries of the art world and curating the results. I'm sorry, I can barely remember my own name, never mind the names of shows and artists. I'm addlepated lately, but here is a consolation gift: The Food Museum online!

um, Rachel? I know where you put your stamps, dear! I'll be sending them back, attached to letters, real soon! Our maternal grandmother was Nana, we were never really close to her, but she taught me the charm of wearing high heels with your bathrobe, and to the beach... Our paternal grandmother was Rebecca, and she died when my father was a teenager. I am told that I am a ringer for her, which is intriguing as I was named for her! OK, what else have I missed? Back to page 3 of the blog!

Hello, Rachel! I'm late, I'm late! Hello, I've come online today JUST to read your week of words...and now I must go to the beginning of the blog, and attempt a short bit of catch up...

I miss you all! I hope and pray for good things for everyone. My Shabbats have been nice, my #1boy has remembered my fondness for soups and has kept me well fed for each Shabbat, and every other meal, too. Well, he's not Sephardic, so I am not getting hamoud or anything like that, but he can still cook! I will visit again in a few weeks, hopefully, and will look forward to reading about everyone's great meals in the upcoming weeks.

OhMyLittlePiggy.

Ronnybrook Farms! Nice thick crema on that shot, too. Good boy!

I won't be going to ECV, but I am sending my daughter in the next month or so, with a friend who has begged me to allow her to spoil my child at least once. That was the place we had driven by originally, and could never find again!

Elisheva is moving to my sister's after Shabbat. So, tonight we settled in together and had bean soup, with a really huge challah, immense, sent by a friend from our shul, for Shabbat. The prayer for bread is my Kiddle's favorite, and it is always sung with verve at our table. For dessert we had pomegranate ice cream. I love my daughter, and this was the best Shabbat ever. Everyone, be at peace this year, I pray that we are all written for a sweet year and a year of growth.

I am thinking of liquidating most of my collection of books. We're talking over 32,000 books, only a few thousand are cook books, though. I'll let you know the numbers, if it happens.

I hope the idea is fixable. I like the idea of licking a bowl full of mousse bits.

Don't "they" say that the enzymes in fresh pineapple can deter gelatins from setting up? Maybe this has something to do with your problems tonight? I'm glad that you can save that cake from oblivion, though. I kind of look forward to disasters, myself, more to binge on for me!

I have to unbutton my skirt just reading this thread, Wow and seriously, YUM!

Holy crap! I forgot all ab out these. I loved them too. ← Here Ya Go! There's one place you can wait for them to arrive. A few years ago I bought a case from White Wings in Australia, but they seem to be kaput. Only chocolate was available. I had not liked chocolate ones as a kid, these fared no better than the chocolate in days of old, in fact, other than being packed in plastic packing instead of silver 'space foil', and being square tubes instead of cylinders, they WERE identical to chocolate Space Sticks of memory. The rest of the case went on ePay. I campaigned for peanut butter and malted milk flavors, but nothing came of it.

Oh, sweet heart, darling of mine, I've tried those. They're NOT Horelick's like the tablets we used to getalthough I have been told that there are wild variations in texture and flavor, depending on what the labels say. However, they are pretty close, close enough, in fact, that boys who like to roleplay WWI and WWII actually use them in their field kits. You can get them all the time here! They have the regular flavour & the chocolate ones as well. Only at the Chinese grocery stores though. I'll gladly send you some! ←

Blueberries is a great flavor addition! But, I'd rather have a blueberry compote than fresh. The sweetness and cooked richness of a compote, swirled in alongside the graham cracker swirls... very doable!

THIS sounds great. I can't decide, which is better, the ginger or he brittle component. The brittle, I think, will be more satisfying to eat.

Oh, my dears, you need some help. 'Scraps' are not free and the liquor WILL cost you money in future, and when you are selling items in the retail arena you must price them based upon current replacement costs, including labor. A smaller cupcake with a genuine buttercream frosting SHOULD be able to command 1.75-2.25. That iced coffee can easily justify 2.00, probably you will find that it sells very well at that price and you may add a quarter to the price. Those brandy balls, well, how tiny are they? .25 is just way too cheap, if you really want to be cheap, I'd say .75, if they're small. But, you have to go to a liquor store and price the liquor, and you have to weigh the scraps and figure out their cost as well, before you price them. NOTHING is free. What if you had an order for those lovely saucy brandy balls? You would have to make those scraps, and buy that brandy. Always keep thyat in mind, keep a calculator handy when pricing, and don't forget to think retail, not fire sale, when you're making your prices. Sorry if my writing is off, I'm not feeling verey well today, and I do so want you to do well, and, well, start ups, marketing and retail pricing was a big part of my old stomping grounds, after all!

Brown sugar and butter, yes, yes, YES! Maybe you can make a hard sauce of a sort with these components and rum?

How are you able to work after eating that meal? Wow. You really are a trouper. We're grateful. But, dear, get some seltzer for your tummy, and take a nap.

Lorna, don't forget, it can't be so precious that it can't become a new classic. You're tweaking a classic to update it, not for us all to have a long distance affair with it! Artists, sheesh.

Oven dried pineapple is delicious! I salt and cinnamon mine and eat it as an accompanimant to cocktails.

How can you ever top that duck fat/lamb combo? I'm really enjoying following you two on your date tonight. That meal was sublime. I wish that restaurant was right near ME instead of right near you, but I'm thinking that's just one more reason why I'm considered 'refreshing' by most of my neighbors, and you guys probably fit right in where you live. (Rebecca, who has deigned to accept that designation of her character as a compliment.)

I wonder how much lower than 67th St their lower East side locale is. I mean, I HAVE to be in the city anyway, I may as well get a pickle out of the cursed trip. We'll look into those guys. I'm thinking of forcing, I mean ASKING, my #1boy to take me to Picklelicious in Teaneck, once he arrives here to do my bidding.

A TART??!! A modernized PUDC would be a TART???!! Phhffft, I say, where's the fun at eating the leftovers when it's all in individual servings, and how does a tart crust give you that lovely syrup'ed and sodden cake mouthfeel? For shame! Ling, you are hereby requested to take these flavor updates and make a PUDC cake alongside any tarts or cake rolls which ensue, as penance for your shocking this very staid old lady. (Yes, I AM SO staid, and an old lady, past real life infamies have nothing to do with my eGullet persona, so there. ) Of course, if there are any leftover PUDC tarts, just PM me for the shipping address. edited by me to add: well, my lively past IS good for quotes in my sig line, at least when I can make it food related it is! And, I think I can stretch a few into foodie territory!

Rum balls for a quarter? Um, pack them all and send them to me. Oh, brandy. Well, still!