2014年03月

Bright and clean like a song



The rush to leave to the ocean wave, but eager to return to the land, in the river green bar before, had it easy goodbye, after the vicissitudes of life for a year, heart is like living in the garden, in each one of these water like moonlight, the breeze filled with There is nothing comparable to this date, around Yu Xiang tom ford sunglasses.

Enjoy the words, the Life is but a dream. Suzi, a bottle of Jiang also sprinkle on. Life is a dream? When you wake up, have no what, so if it is really so, just in the good time to sing merrily and dance gracefully, Mo make golden cup empty to the cold moonlight, or can be filled a cup with the moonlight, in the middle of a river boat also sprinkle, only see the moon slowly turned white... Sure. Sure.

This is leisurely and comfortable with what ah, presumably only a pavilion on the ruins that one extremely lonely egrets have such feeling! It is the heart and ethereal quiet, quietly stood, until the sun across the verdant grassland, pick up a second draft point dewdrop, with virtual Yufeng, emergence and immortal .

Egret bright world, only to that song.

Please forgive me for making this piece of loneliness and a bit bleak. In the cool breeze Xu Ping torpid journey inside, should be the time to sing moon poems is the chapter, why shoegaze remain aloof from the world beautiful! Why sad window fly Xie scene! You know, the silkworm is bound by his own tow, emergence into a butterfly or drinks only between a read. A read into eternity.

Everything seems to be somewhere already arranged, every step forward, always feel something intangible, or happy or sad or fast or slow, sometimes clear and sometimes vague and real, face can strip and be courteous and accessible, this is inevitable, growth in total have some different intangible sadness, there is always a point sorry. Perhaps it is because there is, so to know the egret clean, the waxing moon is so quiet Enron with virtual Yufeng, so be contented and happy have die.

Also can be. Once loved, once done, perhaps later will understand, although very cherish Cloud Provider, but is not correct. A road, a road away, to find a way. When young, have a lot of ideas, but always after Kuwata sea also cannot achieve, when he wrapped gift to grow up in us, is obtained when the young can't imagine reality. With years of growth, we lost, lost young and fearless, the kind of naive and pure, the ability to love. Ideal is full Business Broadband, but still we watched it one day emaciated, and incapable of action. Well, if that is so, why am I something to think constantly of and unable to part from to some people! For those since its change since its unchanged and what envy?

I wish I could leisurely walk, such as egrets and the same song.

We are young, have been far away, the heart once heart, have no tears. Man's greatest wealth is the recollection. Nothing is more precious than this. Stones can be changed, in the years of erosion only memories, more and more clear, precious, impeccable. Memory is the moonlight, hold it becomes dark.......

Andante leisurely, no regrets, never stop, like Bing Xin did, walk in on both sides of life at any time at any time, sowing, blossom, the long distance, dotted flower diffuse, tears may flow, but not pain, stepping on the thorns, but not sad hong kong hotels.

In fact, long years, if not the song, but I can sing a song, do not ask a hundred responses to a hundreds set the Thames a great coup, seek not profound, but simple. In a quiet night, quietly listening to this world in a cappella, soul music, the breeze blew, let it be full of fragrance.

The rain did not fall, the green season fade away, I have no worries, Kingston, nor fear, Andante leisurely iPhone 4 casing, just want to sing a song and song.

Vanilla Bean Pound Cake (and the winners!)

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titleHello all!  I hope everyone is having a happy Sunday!  Whether it be enjoying the sunshine or cozy-ing up inside, out running around or in being lazy, being with family and friends, or even just quietly recovering by oneself from a tough week...hope you are well!

I myself am recovering from a particularly tough two weeks so this will be a short post.  I did not want to end the week, however, without even a "hi!".  Also, I've promised you some vanilla beans.  So here I am :)

When The Vanilla Company heard I was having this giveaway they decided to donate more beans to my little raffle.  Thanks to them, we now have two winners instead of one!  Each winner will receive 1 pack of Tahitian vanilla beans, 1 pack of Bourbon vanilla beans Flower shop, 1 Gold Label Tahitian vanilla bean, and one The Vanilla Company shopping bag.  More loot than I had originally planned...YAY for the winners!

So, without further dithering about, the lucky winners are...Laura of The Spiced Life and Midge of Sybaritic Diversions!!!  Congratulations to you both!

And to get you even more excited...here's another way to use those vanilla beans :)

Vanilla Bean Pound Cake
(From Aida Mollenkamp's recipe on Chow)

    1 1/2 cups all purpose flour, plus extra for coating the pan
    1 1/4 teaspoons baking powder
    1/2 teaspoon fine salt
    2 sticks (8 ounces) unsalted butter cube organizers, at room temperature if you are from colder climes, but over here just make sure it's softened just enough to have your blender handle it (room temp over here means melted).  Plus extra for the pan (I like to use whatever is leftover on the paper the butter was wrapped in, and just rub the buttery paper all over the pan)
    1 cup white sugar
    2 vanilla beans, split length-ways and scraped, seeds reserved (or 2 teaspoons vanilla extract)
    4 large eggs, at room temperature

- Whisk the flour, baking powder, and salt in a medium bowl until fully incorporated and no lumps remain SKI TRIP.
- Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until creamy and smooth, about 1 minute.  Add the sugar and vanilla seeds and beat until light and fluffy, about 2 minutes more, scraping down the sides of the bowl occasionally.  Add the eggs to the mixture one at a time, beating until incorporated before adding the next egg.
- Reduce the mixer speed to low and add the flour mixture in two additions, mixing each until just incorporated.  Do not over-mix.
- Spread the batter into a buttered and floured loaf pan and bake in a pre-heated 350F oven for 45-50 minutes or until a skewer inserted in the middle of the cake comes out clean.  Transfer to a rack and let cool in the pan for 10 minutes.  Run a knife along the edges of the cake and remove from the pan, letting it cool completely on the rack.

This unassuming loaf is the perfect way to try out vanilla beans if you are using them for the first time.  It is easy, quick, doesn't require multiple steps (like this), and lets the vanilla beans shine.  I, for one, am a lover of plain, unfussy, yellow cakes, especially of the loaf variety, and this cake's buttery vanilla crumb has definitely endeared itself to my heart.

Despite the harried and harrowing past couple of weeks, I am determinedly psyching myself for the week to come.  And, in my humble opinion, nothing sets you right for Monday than cake and free vanilla beans on Sunday.  Congratulations once again to the Laura and Midge!

Food for the Gods

I have a confession to make. I have a huge bag of dates hidden in my refrigerator. And my refrigerator is far from huge. It is taking up a lot of premium real estate in there, although, since I have shoved them to the back, C hasn’t noticed yet. It all started with a trip to a baking supplies store that lies off the beaten path. The type you have to make a special trip to visit. As you wander the small aisles, cramped with all manners of confectionary ingredients and tools, you realize you must buy something, more than something, because if not, wouldn’t your trip be a waste? After all, you made this trip especially for this store…were you going to leave empty-handed ?

Of course not. So in your basket goes a bag of confectioners’ sugar, an oversized wire whisk, bottles of vanilla, cupcake papers, and a big bag of soft, dark, and very promising looking dates. I love baked goods that have dates in them. Actually, I also love savory dishes that include dates. I am no proof for their sticky sweetness, whether it be in a cookie or cake, or a dish of braised duck. So yes, buying this big bag is indeed totally and unequivocally justified. And besides, I already knew exactly what I wanted to make first.

Food for the Gods
(from Aileen Anastacio’s column, Yummy Magazine November 2008 issue, with my observations and comments)

    1 cup butter, cubed
    1 cup white sugar
    1 cup brown sugar
    3 large eggs
    1 cup dates, chopped
    1 cup walnuts, chopped
    1 1/4 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt

- Pre-heat the oven to 350F. Grease and flour an 8”x12” pan.
- Melt the butter in a heavy bottomed saucepan on medium heat. Add the sugars and mix until combined. Remove from heat.
- Stir the butter-sugar mixture a few time to bring the temperature down slightly, just so that it won’t scramble the eggs (it will still be hot). Add the eggs one at a time, stirring after each addition with a wire whisk to make sure each egg is incorporated before adding the next.
- Add the dates and walnuts and mix with a wooden spoon (all the pieces will just gunk up the whisk so it’s best to switch).
- In a separate bowl combine the flour, baking powder best apartment rental websites, baking soda, and salt. Mix well with a whisk (I always like to do this to get rid of lumps and make sure my dry ingredients are fully combined). Add this to the date-nut mixture and mix until just incorporated. Do not over-beat.
- Scrape the batter into your prepared pan and bake for 35-40 minutes or until toothpick inserted in the middle comes out clean but not dry.
- Cool completely in the pan before slicing. If you’d like to be traditional, wrap individual slices in foil and cellophane. Not only does this make them present-perfect but it keeps them moist for a good while!

This was, without a doubt, an excellent vessel for my dates. This can be compared to, I suppose, a Blondie or a butterscotch bar…chewy and caramel-y in flavor. Take that, and then stuff it with dates and walnuts, and you’ve got (quite literally in my book) Food for the Gods. It is moist, dense, chewy, sticky, molasses-y goodness…shot through with musky bits of dates and crunchy nuts. These make for lovely gifts…or you can simply cozy up with a plate of them and a hot cup of coffee (and maybe even a real live date craniosacral massage!).

The bag of dates still claims its spot in the refrigerator. I have used them in these luscious bars, as well as in a sultry dish of lamb shank adobo (recipe still being tweaked!), but there hardly seems to be a dent. I am definitely open to making both this and the lamb adobo again, but I’m likely to still have dates leftover. Any suggestions for my dates? :)
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