F&M at the Union

Last April, the regional alumni board of my alma mater, Franklin & Marshall College, co-hosted an event at the Philadelphia Union with the CTC Ten Foundation. CTC Ten was founded in memory of a soccer player at F&M who passed away suddenly. The organization works to promote the education and development of disadvantaged youth in South Africa through sport.





We had an amazing turn out for the game, and were thrilled to be able to host such a successful event for the benefit of a wonderful foundation. To add to the excitement of the day, the Union bested the Columbus Crew that day 1-0. It was my first Union game, and I have to say that the energy that fills the stadium is certainly thrilling. I hope to head back to another game this season!

Treacle Tart

As part of the Harry Potter Movie Marathon weekend, I tried to make appropriate menu choices. In my quest to do so, I stumbled upon The Unofficial Harry Potter Cookbook by Dinah Bucholz, which contains over 150 wizard-themed recipes. I couldn't possibly pass up the opportunity to own such a magical collection.

Likewise, I couldn't possibly pass up the opportunity to make Harry Potter's favorite dessert. It's made with treacle, which I could only find online despite searching stores throughout Philadelphia. Treacle, for those unfamiliar with it on my side of the pond, is a nearly sickeningly sweet syrup made from refined sugar. I was a little concerned that this dessert would turn out unbearably sweet, but the added lemon adds a tartness that made the dessert quite delicious! I would recommend making it if you ever happen to stumble across a tin of golden syrup. Below is the recipe as adopted from Bucholz's Unofficial Harry Potter Cookbook. Enjoy!

Tart Crust

Ingredients:

• 2 1/2 cups all purpose flour 
• 1 cup confectioners' sugar 
• 1/2 teaspoon salt 
• 1 cup cold unsalted butter, cubed
• 2 cold large egg yolks
• 1/3 cup cold heavy cream
• 1 teaspoon vanilla extract 

Directions:

Combine flour, sugar, and salt in a food processor to combine.

Add the butter and pulse to combine until a pebbly powder forms. Transfer to a large bowl.

In a separate bowl, beat the egg yolks, cream, and vanilla until combined and then add to the large bowl. Fold the batter to combine. If the dough is too dry, add heavy cream.

Flatten the dough into two disks, wrap separately in plastic, and chill for at least two hours.


Filling

Ingredients:

• 1 cup golden syrup (warmed slightly in a saucepan to loosen) 
• 2 1/4 cups fresh bread crumbs
• Zest & juice of 1 lemon
• 1 egg, beaten with 1 tablespoon of water

Directions:

Preheat the oven to 400°.

Roll out one of the disks of dough into an 11-inch circle, and place it into a 9-inch tart pan, pressing the dough into the fluted edges, and trimming off any excess. Roll out the second disk to a thickness of about 1/8-inch. Cut this disk of dough into long strips.

Combine the golden syrup, bread crumbs, and lemon zest & juice in a separate bowl. Pour the filling into the prepared crust. Arrange the strips of dough as a lattice over the filling, trimming any overhang. Gently brush the beaten egg over the lattice.

Bake for 10 minutes at 400°, then reduce the oven to 375° and bake for another 25 minutes until the crust is a golden brown.

Let the tart cool a bit, but serve while still warm. Any leftover tart is also delicious cold from the refrigerator!

Philadelphia Zoo

Last May, Jake and I were accompanied by our friend Laura on a trip to the Philadelphia Zoo with Jake's niece. After a trip on the Philly Phlash trolley, we arrived on a cool, but beautiful day.

While a smaller one to many, America's first zoo is really a fun place to visit! We had a great time with Jake's niece (and were especially thankful that Laura could accompany her to the little girls' room when necessary!)

TEAM MEAT!

It finally happened...

Last night, my trivia team won quizzo at The Pop Shop in Collingswood, NJ. I've only been able to go a handful of times to join them, but after over a year of attempting to win, we bested the other teams ( and by quite a significant margin)!

Congrats to my fellow team members! I look forward to turning this into a long-lived winning streak!!!

ThreeSixtyFive - Week 2

ThreeSixtyFive: Capturing Everyday Moments Every Day

On January 1, 2013, I began #8: Take a photo every day for an entire year.

There are two basic reasons why I chose to include this rather extended task on my 101 in 1001 list. First, I know that the only way I'll become more comfortable with my digital SLR is by using it on a more regular basis. So I hope that this project will help me to become a better photog.

Second, I'm attracted to the idea of recording different moments of this year. Not that I think it's important for everyone or anyone else to see them, but because I think it's important for me to remember both the exciting and the seemingly mundane. This is bound to be a very big year for Jake and I. A lot will be changing, and with those big changes there is sure to be excitement, disappointment, joy, and pain. Those are the moments I'll be sure to remember for years to come.

But I also want to call my own attention to the days in between the highs and lows, to the moments that truly make our life "our life."

My plan is to take time every Sunday evening to pick seven photos from the week. I'll upload them here and to a web album, which is now accessible at the top of the page, for any of you who would like to peek in on this little project of mine.

Here are the pics from Week 1:

Dirty Mother

The other night I was feeling a bit tired of whiskey (whaaaa?????), so I decided to crack into the bartender's book and search for a new drink. Having no idea what I really wanted, I scanned the pages for drinks with the best monikers.

Ergo, I bring you the Dirty Mother:

1 1/2 ounces of Brandy
1 ounce of Kahlua

Pour the ingredients over ice in an old fashioned glass and stir.

(And if you prefer a Dirty White Mother, just add cream to fill the glass.)





I had a double (if you couldn't tell), and it was delicious. I hope you'll find yourself enjoying a Dirty Mother very soon!