Showing posts with label new york times. Show all posts
Showing posts with label new york times. Show all posts
10/5/11
10/3/11
9/1/11
7/7/11
6/24/11
4/3/11
3/21/11
3/13/11
3/6/11
11/21/10
9/27/10
6/27/10
10/13/08
9/8/08
7/10/08
trickle, torrent, flood...
yesterday i heard a very disturbing interview with an economist who warned of the economic disaster this country would face if fannie mae and freddie mac were to go under- and now i read this
to put it simply- we're fucked
6/15/08
multiple choice...
if every individual on this planet were given 1000 square feet of living space in which to exist,
they could all do so within the space of:
a. texas
b. california
c. france
d. argentina
the surprising answer can be found here
5/24/08
ruminating about rhubarb...
i seem to have come out of the funk i've been in for over a month now- not feeling very creative besides what i do for the gallery (which appears creative to others but is really just me on autopilot)
anyway, i finally feel like sharing something, so here it is
one of my earliest food memories is biting into a stalk of rhubarb given to me by my great grandmother as i followed her around her garden in central indiana- it was quite a shock to the system but i learned to love the taste, to the point of daring other kids to see who could eat the most- i always won that bet
i fondly remember my greatgrandmother's "sloppy" pies, called such as she rarely bothered with a top crust- her sloppy apple pie topped with a slice of cheddar cheese will always be my favorite- as well as my grandmother's strawberry-rhubarb pie (complete with top crust) and served with my grandfather's home made ice cream
i recently tried my mother's recipe but found it too sweet, not enough of the sour/tart bite of the rhubarb that i love so
the following recipe came from the new york times magazine a couple of years ago- it will be the one i hand down
enjoy
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
use your favorite crust recipe (no need to post one here)
blend rhubarb, sugar, flour and cinnamon
pour into crust and dot with butter
add top crust (if you like, my great grandmother didn't always), trim, seal and cut vents
bake for 15 minutes at 425, reduce temp to 350 and bake 25-30 minutes more or until the pink rhubarb juice bubbles out the vent holes
serve with homeade ice cream (is there any other way?)
for those who need a little sweetness, you can substitute a cup (or two for the kids) of strawberries for the rhubarb
1/27/08
1/22/08
yet another one...
what is it about the young, beautiful and talented that they decide to take the easy way out
doesn't make any sense to the rest of us...
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