Monday, October 6, 2008
Friday, October 3, 2008
Bacon
I still think it's way too early for xmas themed songs, but this was funny. The kids at my school have a meat appreciation club - and they decided to have a bacon lunch. This was sent to our online bulletin board. I love my job.
BACON DAY,
The most holiest day, is here! Come to the backyard at 10:45 AM to witness bathrobes and bacon galore! We will be serving:
BACON COOKIES BACON WRAPPED SAUSAGES BACON WRAPPED HOT DOGS BACON-CHIP COOKIES BACON CHOCOLATE BARS CANDIED BACON
Get Ready To Sing Your Favorite Bacon Carols
Break Out the Bacon Tree
Or the Meat-Menorah
Or a prime rib...
CRISPY the BACONMAN
CRISPY the BACONMAN was a jolly happy soul, With a t-bone pipe and a MEATBALL nose, And two eyes made of prosciutt-o.
CRISPY the BACONMAN is a fairy tale, they say, He was made of MEAT but the children know how he got grilled up one day. There must have been some magic in that Old skillet they found. For when they placed him in the pan, He began to dance and brown.
O, CRISPY the BACONMAN Was alive as he could be, And the children say he could laugh And play until he went in my belly! Thumpetty thump thump, Thumpety thump thump, Look at CRISPY go. Thumpetty thump thump, Thumpety thump thump, Over the pan below.
CRISPY the BACONMAN knew The GRILL was hot that day, So he said, "Let's run and we'll have some fun now before I'm cooked away." Down to the village, With a fork inside his hand, Running here and there all Around the square saying,
EAT me if you can. He led them down the streets of town Right to the URBAN SCHOOL. And he only paused a moment when He heard him holler "Stop, you crispy sizzling fool!"
For CRISPY the BACONMAN Had to hurry on his way, But he waved goodbye saying, "Don't you cry,
I'll be cooked well done today." Thumpetty thump thump, Thumpety thump thump, Look at CRISPY go. Thumpetty thump thump, Thumpety thump thump, Over the PAN BELOW!
- Christmas Bacon Time Is Here Lyrics-
BACON time is here
Happiness and cheer
Fun for all that children call
Their favorite time of the year
Bacon in the air
Carols everywhere
Olden times and ancient rhymes
Of love and MEAT to share
Sleigh bells in the air
Bacon everywhere
Yuletide by the fireside
And joyful memories there
Bacon time is here
We'll be drawing near
Oh, that we could always see
Something so tasty and crispy
Oh, that we could always see
Such MEAT throughout the year...
BACON DAY,
The most holiest day, is here! Come to the backyard at 10:45 AM to witness bathrobes and bacon galore! We will be serving:
BACON COOKIES BACON WRAPPED SAUSAGES BACON WRAPPED HOT DOGS BACON-CHIP COOKIES BACON CHOCOLATE BARS CANDIED BACON
Get Ready To Sing Your Favorite Bacon Carols
Break Out the Bacon Tree
Or the Meat-Menorah
Or a prime rib...
CRISPY the BACONMAN
CRISPY the BACONMAN was a jolly happy soul, With a t-bone pipe and a MEATBALL nose, And two eyes made of prosciutt-o.
CRISPY the BACONMAN is a fairy tale, they say, He was made of MEAT but the children know how he got grilled up one day. There must have been some magic in that Old skillet they found. For when they placed him in the pan, He began to dance and brown.
O, CRISPY the BACONMAN Was alive as he could be, And the children say he could laugh And play until he went in my belly! Thumpetty thump thump, Thumpety thump thump, Look at CRISPY go. Thumpetty thump thump, Thumpety thump thump, Over the pan below.
CRISPY the BACONMAN knew The GRILL was hot that day, So he said, "Let's run and we'll have some fun now before I'm cooked away." Down to the village, With a fork inside his hand, Running here and there all Around the square saying,
EAT me if you can. He led them down the streets of town Right to the URBAN SCHOOL. And he only paused a moment when He heard him holler "Stop, you crispy sizzling fool!"
For CRISPY the BACONMAN Had to hurry on his way, But he waved goodbye saying, "Don't you cry,
I'll be cooked well done today." Thumpetty thump thump, Thumpety thump thump, Look at CRISPY go. Thumpetty thump thump, Thumpety thump thump, Over the PAN BELOW!
- Christmas Bacon Time Is Here Lyrics-
BACON time is here
Happiness and cheer
Fun for all that children call
Their favorite time of the year
Bacon in the air
Carols everywhere
Olden times and ancient rhymes
Of love and MEAT to share
Sleigh bells in the air
Bacon everywhere
Yuletide by the fireside
And joyful memories there
Bacon time is here
We'll be drawing near
Oh, that we could always see
Something so tasty and crispy
Oh, that we could always see
Such MEAT throughout the year...
Tuesday, September 30, 2008
Nutella Death Cake
About a week or so ago, a friend had a birthday. It had been a long time since I'd made a cake, and not to be outdone by Nick, the cake king, I decided to whip one up. My original idea was to make some sort of spice cake with cream cheese frosting. After perusing many recipes, I had a flash of inspiration, and this is what happened:
This has been dubbed the Nutella Death Cake, due to the following reasons:
We also had to make this cake egg free, as a friend of ours has a severe egg allergy. The accompaniment to this luscious, hazelnutty-chocolate goodness? Peanut butter chocolate swirl ice cream, and vanilla ice cream, also homemade and also egg free.
The Birthday Girl? Loved it. She's a big fan of nutella, needless to say.
Here's a shot of that luscious frosting being slathered on the cake layers:
The cake only looks small because of my wide-angle lens, and Nick's hands are huge.
And, because it would be cruel to leave you without one, here is the recipe:
Chocolate Cream Cheese Cake from A World of Baking by Dolores Casella
All ingredients at room temperature.
2 Cups sifted pastry or cake flour (I used AP)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 ounce package sweet cooking chocolate (I recommend Valrhona)
1/2 cup butter
1/2 pound cream cheese
1 1/2 cups superfine granulated sugar
2 large eggs (for those that are egg-sensitive, use about 1/4-1/2 cup plain yogurt)
1 tsp vanilla
1/2 cup milk
Optional: 2 shots Frangelico (hazelnut liquer)
Preheat oven to 350˚. Sift dry ingredients and set aside. Melt chocolate in a double boiler. Cream butter + cream cheese until blended, then add sugar gradually and beat until fluffy. Add the eggs or yogurt one at a time, then vanilla, then Frangelico. Alternately add dry ingredients and milk, and beat until well blended. At this point, if the batter looks really thick (as it did for me), add a bit more milk and blend until it is still thick but pourable. Pour into two 9-inch buttered + floured cake pans, and bake for 30 to 35 minutes until done. I recommend these be slightly underdone to bring out the fudgy consistency. Cool in pans for 5 minutes, then turn onto racks to finish cooling.
Ganache:
In a double boiler, warm about 1/2-3/4 cup of nutella and about 1/4 cup of milk, stir to combine. We did this by eye - you're looking for a smooth, slightly runny consistency but still thick enough to stick to the cake. It needs to be less gooey than Nutella straight from the jar so it's easily spreadable.
Frosting:
8 ounces cream cheese, room temp
1 tablespoon superfine granulated sugar
1 jar (13 oz) Nutella
1/4 cup whipping cream
Beat the cream cheese and sugar with paddle attachment until fluffy. Add the Nutella and cream alternately until well blended. When done, the frosting should be smooth and fluffy. Refrigerate until use.
Hazelnuts:
Roast about 1/2-3/4 pound raw hazelnuts for 15 minutes, until they are fragrant and are golden in the middle. Cool in a damp towel for 10 minutes, then rub vigorously to remove the skins. Some will not come off. When skins are mostly removed, chop finely. Note: I tried putting these in a blender - not a good idea unless you want hazelnut meal. a food processor, however, would probably work really well. Or you could go the easy route and buy pre-chopped and roasted nuts, but the flavor would not be as fresh.
Assembly:
Slice both cakes in half (so you have more surface for the ganache). Liberally brush with more Frangelico. You should now have 4 layers. Place a dot in the center of your cake plate to anchor the first layer, and spread Nutella ganache over this layer. Repeat with the next two layers. Top with final layer, and spread frosting over top and sides of cake. Press chopped hazelnuts onto the sides of cake and top if you desire. May be refrigerated. This cake is super dense and chocolatey, so serve accordingly.
Yum.
This has been dubbed the Nutella Death Cake, due to the following reasons:
- The cake is chocolate flavored with Frangelico (both in the batter and brushed on the layers)
- Cream Cheese. In the batter, in the frosting.
- Speaking of frosting - there is an entire jar of Nutella in there. Yum.
- Nutella Ganache in between the layers.
- Roasted, chopped hazelnuts around the edges.
We also had to make this cake egg free, as a friend of ours has a severe egg allergy. The accompaniment to this luscious, hazelnutty-chocolate goodness? Peanut butter chocolate swirl ice cream, and vanilla ice cream, also homemade and also egg free.
The Birthday Girl? Loved it. She's a big fan of nutella, needless to say.
Here's a shot of that luscious frosting being slathered on the cake layers:
The cake only looks small because of my wide-angle lens, and Nick's hands are huge.
And, because it would be cruel to leave you without one, here is the recipe:
Chocolate Cream Cheese Cake from A World of Baking by Dolores Casella
All ingredients at room temperature.
2 Cups sifted pastry or cake flour (I used AP)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 ounce package sweet cooking chocolate (I recommend Valrhona)
1/2 cup butter
1/2 pound cream cheese
1 1/2 cups superfine granulated sugar
2 large eggs (for those that are egg-sensitive, use about 1/4-1/2 cup plain yogurt)
1 tsp vanilla
1/2 cup milk
Optional: 2 shots Frangelico (hazelnut liquer)
Preheat oven to 350˚. Sift dry ingredients and set aside. Melt chocolate in a double boiler. Cream butter + cream cheese until blended, then add sugar gradually and beat until fluffy. Add the eggs or yogurt one at a time, then vanilla, then Frangelico. Alternately add dry ingredients and milk, and beat until well blended. At this point, if the batter looks really thick (as it did for me), add a bit more milk and blend until it is still thick but pourable. Pour into two 9-inch buttered + floured cake pans, and bake for 30 to 35 minutes until done. I recommend these be slightly underdone to bring out the fudgy consistency. Cool in pans for 5 minutes, then turn onto racks to finish cooling.
Ganache:
In a double boiler, warm about 1/2-3/4 cup of nutella and about 1/4 cup of milk, stir to combine. We did this by eye - you're looking for a smooth, slightly runny consistency but still thick enough to stick to the cake. It needs to be less gooey than Nutella straight from the jar so it's easily spreadable.
Frosting:
8 ounces cream cheese, room temp
1 tablespoon superfine granulated sugar
1 jar (13 oz) Nutella
1/4 cup whipping cream
Beat the cream cheese and sugar with paddle attachment until fluffy. Add the Nutella and cream alternately until well blended. When done, the frosting should be smooth and fluffy. Refrigerate until use.
Hazelnuts:
Roast about 1/2-3/4 pound raw hazelnuts for 15 minutes, until they are fragrant and are golden in the middle. Cool in a damp towel for 10 minutes, then rub vigorously to remove the skins. Some will not come off. When skins are mostly removed, chop finely. Note: I tried putting these in a blender - not a good idea unless you want hazelnut meal. a food processor, however, would probably work really well. Or you could go the easy route and buy pre-chopped and roasted nuts, but the flavor would not be as fresh.
Assembly:
Slice both cakes in half (so you have more surface for the ganache). Liberally brush with more Frangelico. You should now have 4 layers. Place a dot in the center of your cake plate to anchor the first layer, and spread Nutella ganache over this layer. Repeat with the next two layers. Top with final layer, and spread frosting over top and sides of cake. Press chopped hazelnuts onto the sides of cake and top if you desire. May be refrigerated. This cake is super dense and chocolatey, so serve accordingly.
Yum.
Thursday, September 4, 2008
Knitting!
Wow, the last two months have flown by! A new job will do that to you I guess. Since I've been taking public transportation a lot more lately, and I want to prepare for "winter" in San Francisco, I've been on a sweater kick. First is a semi-completed Central Park Hoodie which also looks good as a vest - I may re-knit this pattern and alter it after I'm done with this sweater. Only have sleeves and a hood to go!
Next, I have a simple raglan sleeve striped sweater that I've started and not gotten very far on. But hey, it's really easy and good for when I need a mindless knitting project. It looks unintentionally like Harry Potter colors. What's with me and the color brown lately??
Next, I have a simple raglan sleeve striped sweater that I've started and not gotten very far on. But hey, it's really easy and good for when I need a mindless knitting project. It looks unintentionally like Harry Potter colors. What's with me and the color brown lately??
Wednesday, July 9, 2008
It's a sweatshirt tied around your waist kinda day
Over the past weekend, I was discussing weather with friends, and lamented the adoption of Fahrenheit instead of Celsius, and the irrelevance of temperature anyway. We in the bay area are subject to a constantly changing micro-climate, requiring San Franciscans to be prepared with layers at any given time. Recently, I've been a little obsessed with weather reports, as I have access to a current one on my iMac's Dashboard, and have been deciding what to wear that day depending on the weather. I got to thinking, why not just rate the weather in terms of how many layers you will have to wear that day? On a day like today, it will most likely be in the high 80s. Now, this is normally t-shirt and tank top weather. But if you're out in the avenues, or if it's around dusk or later, you'll need to wear a long sleeved shirt or sweatshirt. Too hot for a jacket, but once the wind kicks up, it would be nice to cover your arms as well. A fall day in the low 60s? At least 2 layers and a jacket, or two t-shirts and a hoodie, etc. Anyway, just a thought.
Sunday, July 6, 2008
Patriotic
What could be more patriotic than flag-shaped cakes and BBQs? Maybe being proud of your government, but I'm just not quite there yet.
Nick made a strawberry tiramisu in the likeness of the flag!
We played rock band and drank beer.
A good time was had by all.
Because the weather was San Francisco like, we did not see fireworks.
As is typical for SF during the holidays, the next day was gorgeous weather.
Nick made a strawberry tiramisu in the likeness of the flag!
We played rock band and drank beer.
A good time was had by all.
Because the weather was San Francisco like, we did not see fireworks.
As is typical for SF during the holidays, the next day was gorgeous weather.
Monday, June 23, 2008
Desiring Rest
It's 5:03 PM, and I can only dream longingly of my bed. It's been a hectic week, and hectic beginning of the next - Friends were married this weekend, an apartment spic & spanned, and more friends requiring rides from the airport late last night. Nick's friends from the east coast flew in for a few days, and of course were delayed. We rescued them with salad, beer, and banana-pineapple cake. Sleep, when we finally got it, was had curled up with my love on the couch. It would have been more restful but for my terribly sunburned shoulders screaming pain at me whenever I moved.
Staying in a house overflowing with guests paid off, as this morning I could afford slightly longer rest before rising early to go to a second job interview, and a short bike ride to the locale. It went well, a thank you letter was sent, and I am now awaiting reply. Soon, I will be off to the races again - Dot Punto. is recording a song tonight at our studio. I'm hoping my energy will return when I leave the office, so I can play my best as I'll be the first track laid down. Late this evening, I'll trek back to my apartment, and finally reach my destination: sweet bliss of bed, with fresh sheets and soft comforter to cradle me.
Tomorrow, I hope to be rested, and have the evening off for barbecue with the east-coasters and knitting. I'll post the recording as soon as it's done.
Staying in a house overflowing with guests paid off, as this morning I could afford slightly longer rest before rising early to go to a second job interview, and a short bike ride to the locale. It went well, a thank you letter was sent, and I am now awaiting reply. Soon, I will be off to the races again - Dot Punto. is recording a song tonight at our studio. I'm hoping my energy will return when I leave the office, so I can play my best as I'll be the first track laid down. Late this evening, I'll trek back to my apartment, and finally reach my destination: sweet bliss of bed, with fresh sheets and soft comforter to cradle me.
Tomorrow, I hope to be rested, and have the evening off for barbecue with the east-coasters and knitting. I'll post the recording as soon as it's done.
Subscribe to:
Posts (Atom)
