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!
3.07.2013
2.28.2013
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:
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:
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!
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
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
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!)
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!)
2.26.2013
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!!!
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!!!
1.13.2013
1.07.2013
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:
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:
1.06.2013
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!
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!
10.31.2012
Duck Beach 2012
Summer vacation 2011 allowed me to witness the joy on my niece’s face as she flew her first kite. Our trip to the Duck beach in 2012 allowed me to knock off two additional tasks from my list – #89 Build a Sandcastle and #55 Go Kayaking.
If you ever want to feel really good about yourself, build a sandcastle with toddlers. Seriously. I have never felt so confident in my ability to do anything and everything than when I was digging in the sand with Claire and Ian, who constantly made exclamations along the lines of “Yeah!! That looks awesome, Uncle Brett” and “Uncle Brett, you’re the BEST sandcastle builder!” and “THIS IS THE COOLEST SANDCASTLE EVER!!!!!” followed by high-pitched shrieking and uncontrolled bouncing.
At first, the excitement is a bit suspect – alright, alright, kid, it ain’t that great. And then – I guess that turret and wall don’t look too bad. Until finally, you find yourself infected with the same enthusiasm – Yes Claire, we TOTALLY can dig this hole all the way to the other side of the world. ALL THE WAY!!!!!! AHHHHHHHH!!!!!!!
Whatever newly found confidence I gained from constructing my palace of sand, however, was quickly washed away by our kayakingadventure disaster.
Now, I normally love kayaking. If it weren’t for the lack of storage space in our apartment, I would totally buy one. But if I did, I know I would have to get rid of our furniture and use the kayak as seating to watch TV a la Joey and Chandler’s canoe.
This particular trip was bereft of my typical enjoyment. We should have known that something was amiss when, on a beautiful July afternoon, there was not a single other person patronizing our kayak rental facility.
Everything started off just fine; Erin, Michael, Jake, and I paddled northward in our single-person kayaks on the Sound as the waves gently rocked our vessels. Gradually though, I noticed that I wasn’t keeping up with everyone else. I had to work harder to move my kayak. Everything seemed unbalanced. My kayak rocked with greater fervor. I capsized.
Being the positive, life-affirming person I am, I chuckled at myself and my foolishness, righted my kayak, and attempted to re-board. I managed to stay in for about 30 seconds before falling back in the water. I laughed nervously, and jumped back in, only to roll around and off the other side. This series of events repeated itself for the next few minutes. Jake and Michael got father and farther away. My sister watched with dread. My kayak began to sink.
You see, in most kayaks there’s a plug that fills a hole at the rear or front of the watercraft. It prevents water from getting into the boat, which is, ya know, only slightly important. This upstanding establishment decided that, in order to cut costs (and bring the savings on to YOOOOUUuuuuuuuu), it would replace lost plugs with corks from the bottles of wine its employees were likely drinking while on duty. As a result, my kayak had lost its plug, was taking on water, and was sinking fast. Needless to say, I was not a happy camper.
Before you start worrying for my life, I’ll let you in on one detail that I previously omitted: the water surrounding us was a mere two feet deep. Fortunately, we opted to navigate the shoreline instead of paddling into the middle of Currituck Sound. If we had taken the latter route, the kayak would have been lost and this post would not be as jovial as it has been.
After trespassing on a family’s boat launch to empty gallons of water from my kayak, we made our way back to the rental dock, where the workers seemed utterly unconcerned. I was too embarrassed to ask for a refund, and have yet to fulfill my promise to write a biting yelp review.
Oh, and Jake and Michael were almost attacked by birds of prey after getting too close to a nest. Serves them right for nearly abandoning me in my time of stress.
In the future, I’ll likely engage in more sandcastling, and less kayaking.
If you ever want to feel really good about yourself, build a sandcastle with toddlers. Seriously. I have never felt so confident in my ability to do anything and everything than when I was digging in the sand with Claire and Ian, who constantly made exclamations along the lines of “Yeah!! That looks awesome, Uncle Brett” and “Uncle Brett, you’re the BEST sandcastle builder!” and “THIS IS THE COOLEST SANDCASTLE EVER!!!!!” followed by high-pitched shrieking and uncontrolled bouncing.
At first, the excitement is a bit suspect – alright, alright, kid, it ain’t that great. And then – I guess that turret and wall don’t look too bad. Until finally, you find yourself infected with the same enthusiasm – Yes Claire, we TOTALLY can dig this hole all the way to the other side of the world. ALL THE WAY!!!!!! AHHHHHHHH!!!!!!!
Whatever newly found confidence I gained from constructing my palace of sand, however, was quickly washed away by our kayaking
Now, I normally love kayaking. If it weren’t for the lack of storage space in our apartment, I would totally buy one. But if I did, I know I would have to get rid of our furniture and use the kayak as seating to watch TV a la Joey and Chandler’s canoe.
This particular trip was bereft of my typical enjoyment. We should have known that something was amiss when, on a beautiful July afternoon, there was not a single other person patronizing our kayak rental facility.
Everything started off just fine; Erin, Michael, Jake, and I paddled northward in our single-person kayaks on the Sound as the waves gently rocked our vessels. Gradually though, I noticed that I wasn’t keeping up with everyone else. I had to work harder to move my kayak. Everything seemed unbalanced. My kayak rocked with greater fervor. I capsized.
Being the positive, life-affirming person I am, I chuckled at myself and my foolishness, righted my kayak, and attempted to re-board. I managed to stay in for about 30 seconds before falling back in the water. I laughed nervously, and jumped back in, only to roll around and off the other side. This series of events repeated itself for the next few minutes. Jake and Michael got father and farther away. My sister watched with dread. My kayak began to sink.
You see, in most kayaks there’s a plug that fills a hole at the rear or front of the watercraft. It prevents water from getting into the boat, which is, ya know, only slightly important. This upstanding establishment decided that, in order to cut costs (and bring the savings on to YOOOOUUuuuuuuuu), it would replace lost plugs with corks from the bottles of wine its employees were likely drinking while on duty. As a result, my kayak had lost its plug, was taking on water, and was sinking fast. Needless to say, I was not a happy camper.
Before you start worrying for my life, I’ll let you in on one detail that I previously omitted: the water surrounding us was a mere two feet deep. Fortunately, we opted to navigate the shoreline instead of paddling into the middle of Currituck Sound. If we had taken the latter route, the kayak would have been lost and this post would not be as jovial as it has been.
After trespassing on a family’s boat launch to empty gallons of water from my kayak, we made our way back to the rental dock, where the workers seemed utterly unconcerned. I was too embarrassed to ask for a refund, and have yet to fulfill my promise to write a biting yelp review.
Oh, and Jake and Michael were almost attacked by birds of prey after getting too close to a nest. Serves them right for nearly abandoning me in my time of stress.
In the future, I’ll likely engage in more sandcastling, and less kayaking.
10.04.2012
Halllloweeeeeennnnn Part 2: Phrighteningly Philadelphian
Pumpkin carving last year was tons of fun, but it's even better when you get to do it with great friends.
And it's even better than that when unto the world is born, Dumbkin:
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| Hey Guyz! |
Happy Fall, y'all!!!
8.15.2012
Impressions on Post-Impressionism
Given that I want to see four special exhibits at the art museum to complete #51, I decided earlier this year to become a member of the Philadelphia Museum of Art. Since joining the museum less than six months ago, I've been to two special exhibits and attended two of the Art After 5 events, one of which featured the glorious Swinging Foxes (shameless plugs for friends' bands are encouraged on the blogosphere, no?). My membership has more than paid for itself at this point, and I plan on milking it for all it's worth during the remaining six months of its life.
Now, I have what I consider to be a limited knowledge of art. I remember the basics from high school classes, and I make an attempt to retain what I learn after seeing an exhibit or researching on my own; however, I always feel as though I should know more. Hence why I put this objective on my list.
So, which two special exhibits did I see?
The first was Van Gogh Up Close.
The second was Gauguin, Cézanne, Matisse: Visions of Arcadia (which you can still see through September 3, 2012).
Both were wonderfully curated exhibits, but the Van Gogh collection was simply phenomenal. I found it to be extremely engaging and educational. The pieces on display beautifully communicated the story of Van Gogh's life, and I feel that I learned a lot of interesting details.
Can I tell you all about it now? No (womp womp). But I can tell you that the (blurry photo of the) painting to the right was done for his namesake. After a series of melancholic pieces, the framed Almond Blossoms painting hung brightly at the end of the exhibit, revealing the joy and hope Van Gogh felt at the birth of his nephew. It was my favorite of all the paintings we saw that day.
There are a number of exciting upcoming exhibits at the museum. Suggestions on what to see next would be appreciated!
Now, I have what I consider to be a limited knowledge of art. I remember the basics from high school classes, and I make an attempt to retain what I learn after seeing an exhibit or researching on my own; however, I always feel as though I should know more. Hence why I put this objective on my list.
So, which two special exhibits did I see?
The second was Gauguin, Cézanne, Matisse: Visions of Arcadia (which you can still see through September 3, 2012).
Can I tell you all about it now? No (womp womp). But I can tell you that the (blurry photo of the) painting to the right was done for his namesake. After a series of melancholic pieces, the framed Almond Blossoms painting hung brightly at the end of the exhibit, revealing the joy and hope Van Gogh felt at the birth of his nephew. It was my favorite of all the paintings we saw that day.
There are a number of exciting upcoming exhibits at the museum. Suggestions on what to see next would be appreciated!
7.11.2012
A run to remember...
I was in the midst of (inadequately) preparing for this year's Broad Street Run, when I realized that I really needed to get my butt in gear for a 10 mile race that was less than three weeks away. Lucky for me, my good buddy Rachel also had the same epiphany. She suggested running to a meeting place and then trekking the bridge together.
You would think that with our combined degrees (in all- two undergraduate, one law, one post-bac program, three-quarters of medical school, and one-quarter of a tax LL.M.), we would easily find each other on a planned course. This was simply not the case as clearly documented by this crazypants route:
That part where I turn west on Race street should only last about 2.5 blocks, not 2.5 miles...
Despite our initial ineptitude, we eventually met each other on the New Jersey side of the bridge and were able to run back to the better side of it together.
If you're a runner (or a walker) and you happen to be in Philadelphia, I highly suggest that you give running (or walking) the bridge a try. Sure, the trail on Kelly Drive has beautiful scenery along the Schuylkill river, but the bridge has unmatched views of the Philadelphia skyline. Plus, if you're looking for a challenge, half of the BF Bridge in either direction is a long uphill stretch. A lonnnnnnnnnnngggggg uphill stretch.
On a somewhat related note, I will (hopefully) complete #18: Run a Marathon on November 18. I'm nervous, and scared, and feel like I'm going to throw up every time I think about it, but mostly I'm excited. Training officially starts on July 30, and I'll no doubt find myself running the Ben Franklin multiple times to help prepare for the 26.2 mile race this fall. Maybe I'll see you on the bridge!
You would think that with our combined degrees (in all- two undergraduate, one law, one post-bac program, three-quarters of medical school, and one-quarter of a tax LL.M.), we would easily find each other on a planned course. This was simply not the case as clearly documented by this crazypants route:
That part where I turn west on Race street should only last about 2.5 blocks, not 2.5 miles...
Despite our initial ineptitude, we eventually met each other on the New Jersey side of the bridge and were able to run back to the better side of it together.
If you're a runner (or a walker) and you happen to be in Philadelphia, I highly suggest that you give running (or walking) the bridge a try. Sure, the trail on Kelly Drive has beautiful scenery along the Schuylkill river, but the bridge has unmatched views of the Philadelphia skyline. Plus, if you're looking for a challenge, half of the BF Bridge in either direction is a long uphill stretch. A lonnnnnnnnnnngggggg uphill stretch.
On a somewhat related note, I will (hopefully) complete #18: Run a Marathon on November 18. I'm nervous, and scared, and feel like I'm going to throw up every time I think about it, but mostly I'm excited. Training officially starts on July 30, and I'll no doubt find myself running the Ben Franklin multiple times to help prepare for the 26.2 mile race this fall. Maybe I'll see you on the bridge!
7.10.2012
Harry Potter Movie Marathon
Dear Applicant:
We are pleased to inform you that
you have been accepted as a visiting student at Hogwarts School of Witchcraft
and Wizardry.
Your accelerated course, “Muggle
Fiction/Wizarding Fact: A Cinematic Review of Modern Magical History as
Recounted by Non-Wizards,” will be held on March 30 and 31 at our newly
commissioned satellite campus in Philadelphia, Pennsylvania, USA.
A course viewing schedule and additional
information is enclosed for your reference. While partial credit may be
awarded, attendance for the entirety of the course is strongly encouraged.
We await your e-owl by no
later than March 23.
Yours sincerely,
Brett W. Murphy
Adjunct Professor, Muggle Studies
Harry Potter Movie Marathon Weekend was AMAZING. I don't care if y'all judge me for having a whole weekend dedicated to watching "children's" movies. 1) You're an idiot if you think the HP series is only for kids, and b) Haters gonna hate.
Invitees received their official acceptance into the course via
Chocolate Frogs
Pumpkin Juice
Pumpkin Juice
Lemon Drops
Knickerbocker Glory
Mini Meat Pies à la Slughorn's Slug Club
Pumpkin Pasties
and of course...
BUTTERBEER!
Everything was pretty darn delicious, if I do say so myself. And although I spent a lot of time in the kitchen, it was well worth it (besides, when your kitchen is basically the same room as your living room, you don't miss out on much). I loved hosting such close friends for an unsurpassed Harry Potter experience. Now I just have to figure out what to do with my chocolate frog mold... in the meantime, who's up for another round of butterbeer?
5.22.2012
Claire and Ian, aka the cutest children in the WORLD...
...except when one of them throws up on you.
And now that I've admitted that you did this, Ian, I must also apologize to future-you. So, Future-Ian, I am sorry that I have forever recorded your upchuck onto the vast permanent record of the Internet. Hopefully by the time you are old enough to have my action affect you, the world wide web will have gone the way of the 8-track and the VCR. Either way, I don't hold any grudge against you, even though it really smelled rather horrible.
Despite the heretofore referenced incident, the night went off rather well. Jake and I gave Erin and Michael a gift certificate to a nearby favorite restaurant with an (unsolicited) offer to watch the kids while they enjoyed their meal. Claire made Jake and I a delicious pizza, Jake and Claire watched Cinderella, and I read Ian a few bedtime stories before putting him to bed.
I'm greatly looking forward to at least four more babysitting experiences (hopefully sans puke)!
Seriously though, how could you not love these two:
And now that I've admitted that you did this, Ian, I must also apologize to future-you. So, Future-Ian, I am sorry that I have forever recorded your upchuck onto the vast permanent record of the Internet. Hopefully by the time you are old enough to have my action affect you, the world wide web will have gone the way of the 8-track and the VCR. Either way, I don't hold any grudge against you, even though it really smelled rather horrible.
Despite the heretofore referenced incident, the night went off rather well. Jake and I gave Erin and Michael a gift certificate to a nearby favorite restaurant with an (unsolicited) offer to watch the kids while they enjoyed their meal. Claire made Jake and I a delicious pizza, Jake and Claire watched Cinderella, and I read Ian a few bedtime stories before putting him to bed.
I'm greatly looking forward to at least four more babysitting experiences (hopefully sans puke)!
Seriously though, how could you not love these two:
4.16.2012
Banana Cream Pie
| This is the pie from ba.com. Mine did not look nearly this good. |
Peanut Shortbread Crust
Ingredients
- 1 1/4 cups cups unsalted, dry-roasted peanuts
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 cup (packed) light brown sugar
- 1/4 cup sugar
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
Preheat oven to 350°. Pulse peanuts in a food processor until coarsely ground. Set aside 1/4 cup for garnish. Pulse remaining peanuts until peanut butter forms.
Whisk flour, salt, and baking soda in a medium bowl. In a separate bowl, use an electric mixer to beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2–3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients and beat until just combined. DO NOT overbeat or the crust will become tough. Gather dough with your hands, place in prepared 9" pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15–17 minutes. Let cool on a wire rack. According to BA, this can be done up to 2 days ahead.
Vanilla Pastry Cream
Ingredients
- 2 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
- 1 teaspoon vanilla extract
Directions
In a medium saucepan, slowly bring milk and cream to a simmer. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until thick and smooth. Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until very thick. BA said this would take 2-3 minutes. I disagree, as it took my mixture much longer. BE SURE it is very thick or it will never set correctly and will become runny upon serving as it reaches room temperature.
Transfer to a blender with butter and vanilla. Purée just until smooth, a/k/a NOT THAT LONG. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 3 hours. According to BA, this also can be done up to 2 days ahead. I would recommend doing this step the evening before to ensure that it sets fully, while giving you plenty of time to whip up a new one if it does not.
Assembly
Ingredients
- 3/4 cup heavy cream, divided
- 2 tablespoons powdered sugar
- 1/2 cup sugar
- 1 1/2 tablespoons bourbon, divided
- 1/2 teaspoon corn syrup
- 3 tablespoons unsalted butter, cut into 1/2" cubes
- 1/4 teaspoon kosher salt
- 3/4 teaspoon vanilla extract
- 3 ripe banana
Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6–8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 Tbsp. bourbon and vanilla. Let bourbon caramel come to room temperature before serving. You can do this step hours before you need to serve it.
Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.
Devour.
3.05.2012
Running the trails in Ridley Creek

We took to the white trail, a 3.9 mile loop through a large part of the park. I've been doing most of my trail running in Wissahickon lately, and although I love it, it had not prepared me for all the hills of Ridley Creek. It was a fun, but exhausting run... for me at least. Riley seemed to bounce her way up and down the trail, stopping frequently to turn back, tongue wagging, with an expression that could only mean "COME ON!"
This is the first park I've visited as part of #35: Visit all the state and federal parks in Philadelphia and its countryside. I added this task to my list for two reasons: 1) I love spending time outdoors - hiking, camping, canoeing, etc. - and found myself always saying that I wanted to do more of the aforesaid activities; and 2) Pennsylvania really is a beautiful state and has done a pretty darn good job preserving some of the commonwealth's natural beauty. Ridley Creek is no exception. It's a mere 10 minutes from my hometown, and I know I must have gone there a handful of times as a boyscout or with my family, but I didn't realize how beautiful the park really is. It has a number of different hiking trails; a paved 5-mile all-purpose path for biking, walking, and running; a trail for horseback riding; a gorgeous mansion that can be rented out for events, weddings, and parties; a colonial plantation for all you history nerds out there; and horse stables, which offer a number of really cool services. I'm sort of ashamed that I didn't take advantage of the park more frequently when I was living so close to it!
I've finally compiled the full list of parks I need to visit. As far as federal parks go, there are a number of things that classify as a park: historic sites, battlefields, national memorials, etc. Given my goal of getting outdoors, I'm using the term as I originally stated to mean either "national park" or "national historic park," which leaves me with two federal sites to visit in the Philly area.
There are 15 state and federal parks in all, and to be completely honest, I'm more than excited to visit each of them.
Philadelphia County
Benjamin Rush State Park
Independence National Historic Park
Bucks County
Delaware Canal State Park
Neshaminy State Park
Nockamixon State Park
Ralph Stover State Park
Tyler State Park
Chester County
French Creek State Park
Marsh Creek State Park
White Clay Creek Preserve
Delaware County
Ridley Creek State Park
Montgomery County
Evansburg State Park
Fort Washington State Park
Norristown Farm Park
Valley Forge National Historic Park
2.24.2012
Homemade Cheez-Its!
I will readily admit that the book of face, for the most part, is a waste of time. I will even venture to guess that at least 80% of all time spent Facebook-ing has the productivity equivalent to that of time spent burning money, time spent watching sand in an hour glass, or time spent watching Fox "News." Another 19.5% can be attributed to the very productive task of stalking former high school/college/grad school classmates. And finally, roughly 0.5% can be attributed to discovering awe-inspiring, life-changing things.
This post is about one of the things that falls in that last category: Homemade Cheez-Its.
Cheez-Its are amazing. Cheez-Its are heaven sent. Cheez-Its are salty. And crackery. And cheesy for Pete's sake! Cheez-Its are, indisputably, the best snack food ever created by anyhuman being life force in the entire history of the universe. I don't care if you tell me that something is better. You are wrong. Dead wrong. Cheez-Its are the best.
You know what isn't the best? Cheese Nips. You know what is the worst? Cheese Nips. I hesitate to even mention Cheese Nips on the same internet as Cheez-Its, but I feel that I must to make sure that all reading this know that Cheese Nips are the devil's food. They are disgusting. Whoever invented Cheese Nips should be tried before the International Criminal Court in the Hague for crimes against humanity. I would gladly prosecute that case. And I would WIN.
But for now, let us remember that Cheez-Its do indeed exist. And so we shall bask in their glory and forget the evil, wicked ways of lesser snacks.
Unfortunately, I do not recall who of my Facebook friends posted the article about these homemade nuggets of gloriousity, and for that I am sad. I am sad because I would like to thank you for your post. When it appeared on my news feed, I was overwhelmed with joy and moved to tears. But whoever you are, thank you. From the deepest, most bottomest trenches of my heart, thank you. And now, without further ado, here is the recipe, altered only slightly by yours truly from the recipe posted on Chicagoist.
You shall make it. And you shall eat it. And you shall be glad. So sayeth the big cheese. Amen.
Homemade Cheez-Its
Ingredients
Shred the cheddar cheese using the fun wheel attachment on your food processor. Or be lame, and shred it by hand. Or be lamer, and buy it pre-shredded. Add the flour, cold butter, salt, paprika, and cayenne pepper to the food processor. Pulse until thoroughly mixed and crumbly.
Slowly add cold water 1-2 tablespoons at a time until the mixture has the consistency of a very thick dough. Gather into a ball, cover in plastic wrap, and put it in the fridge for about 20-30 minutes.
Line a baking sheet with parchment paper and pre-heat your oven to 350º.
After chilling, unwrap the dough and place between two sheets of parchment paper. Roll out the dough with a rolling pin until it is about 1/8 inch thick. Remove the top sheet of parchment paper and cut the rolled-out dough into squares using a pizza cutter or, if you want to be fancy, a serrated knife.

Place the cut dough onto the baking sheet, leaving a little room between each cracker. Sprinkle with salt (optional).
Bake for roughly 25 minutes, being sure to check on the crackers every so often towards the end as they can go from perfectly cooked to burnt very easily. I had to remove some of the smaller ones from the sheet before others.
If you have the patience, allow them to cool, and enjoy!
This post is about one of the things that falls in that last category: Homemade Cheez-Its.
Cheez-Its are amazing. Cheez-Its are heaven sent. Cheez-Its are salty. And crackery. And cheesy for Pete's sake! Cheez-Its are, indisputably, the best snack food ever created by any
You know what isn't the best? Cheese Nips. You know what is the worst? Cheese Nips. I hesitate to even mention Cheese Nips on the same internet as Cheez-Its, but I feel that I must to make sure that all reading this know that Cheese Nips are the devil's food. They are disgusting. Whoever invented Cheese Nips should be tried before the International Criminal Court in the Hague for crimes against humanity. I would gladly prosecute that case. And I would WIN.
But for now, let us remember that Cheez-Its do indeed exist. And so we shall bask in their glory and forget the evil, wicked ways of lesser snacks.
Unfortunately, I do not recall who of my Facebook friends posted the article about these homemade nuggets of gloriousity, and for that I am sad. I am sad because I would like to thank you for your post. When it appeared on my news feed, I was overwhelmed with joy and moved to tears. But whoever you are, thank you. From the deepest, most bottomest trenches of my heart, thank you. And now, without further ado, here is the recipe, altered only slightly by yours truly from the recipe posted on Chicagoist.
You shall make it. And you shall eat it. And you shall be glad. So sayeth the big cheese. Amen.
Homemade Cheez-Its
Ingredients
- 10 oz cheddar cheese - preferably of the orange variety. (You could also sub in any other variety of delicious cheese with a similar texture. I for one can't wait to make these again with my favorite aged Gouda.)
- 1 1/4 cups flour
- 5 Tbsp. cold butter, cut into 1/2 inch cubes
- 3/4 tsp. kosher salt + extra for sprinkling
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- Cold water
Line a baking sheet with parchment paper and pre-heat your oven to 350º.
After chilling, unwrap the dough and place between two sheets of parchment paper. Roll out the dough with a rolling pin until it is about 1/8 inch thick. Remove the top sheet of parchment paper and cut the rolled-out dough into squares using a pizza cutter or, if you want to be fancy, a serrated knife.
Place the cut dough onto the baking sheet, leaving a little room between each cracker. Sprinkle with salt (optional).
If you have the patience, allow them to cool, and enjoy!
2.23.2012
North Fork
Note: I started this post on January 27. It is now February 23. In the immortal words of Jacques the shrimp: "I am ashamed."
I've been a little behind on posting completed items for the past few weeks, but this one will bring me up to speed (lies!). Things have been busy since the holidays ended. I started full-time in the Tax LLM program at Villanova Law and have cut my hours back at the firm, but am still working nonetheless. I'm really enjoying the program, but I don't have time for many non-work/non-school related activities during the week anymore. And while I've managed to post a few updates this (now last) month, I didn't want to zip through this one with reckless abandon...or something.
Jake and I returned to the North Fork this year anticipating a fun-filled weekend stacked with delicious food, coastal views, scrabble games, and glass after glass of delicious wines. For those of you who don't know what the North Fork is, it's the region north of the Hamptons as far east on Long Island as you can go. The island forks at the end, and the fork on the north is known very cleverly as the "North Fork." The area is Long Island's wine country and the roads are lined with vineyards. I can imagine that it gets very crowded in the summer, but the winter keeps a relaxed buzz with locals and city-escapees alike flocking to taste the fruit o' the vine.
The weekend exceeded our expectations. We stayed once again at the wonderful Shorecrest B&B, where our hostess Marilyn welcomed us back with open arms and plenty of delicious spiced cookies. And I must say that there's something about a British accent that makes everything taste better and feel cozier. We settled in on Friday afternoon, took a walk on the beach, had a couples massage, and went to a delicious dinner at the restaurant for the town's movers-and-shakers, The Frisky Oyster. We spent the next day vineyard hopping with our newly made friends, Sara and Mike, who were also staying at the B&B. I was lucky enough to convince Jake to drive us around this year, so I could be sure to fulllllly enjoy my wine tasting experience. I did it last year, so it was only fair...
For New Year's Eve, we celebrated with a dinner at the relaxed, and absolutely delicious, Noah's. Happy with our low-key, yet elegant, dining experience, we joined Sara and Mike at The Frisky where it seemed that everyone from the area was engaged in the North Fork equivalent of Jersey Shore's fist-pumping. We danced, we drank, and had an absolutely wonderful time, despite the DJ's outright refusal to play any Beyonce as requested (multiple times) by both Jake and Sara. Simply unforgivable.
We headed back Sunday, being sure to stop at the outlets on the way out, after a wonderful weekend . The North Fork is an absolutely fantastic place to visit for a few days away, and I would recommend it to anyone. The area and the Shorecrest will always have a special place in our hearts, and I hope we can return again and again.
Oh, yeah, and THIS happened:
Thaaaaat's right!!! Jake popped the question in the most adorable of ways on Friday evening during our ritual pre-dinner game of Scrabble. I of course said yes immediately. For the full story ask me, but suffice it to say that it involved shaky voices, bottles of previously-thought-unavailable Rose Cuvée, and happy tears and smiles all around. Wedding date: TBD. Yay!
I've been a little behind on posting completed items for the past few weeks, but this one will bring me up to speed (lies!). Things have been busy since the holidays ended. I started full-time in the Tax LLM program at Villanova Law and have cut my hours back at the firm, but am still working nonetheless. I'm really enjoying the program, but I don't have time for many non-work/non-school related activities during the week anymore. And while I've managed to post a few updates this (now last) month, I didn't want to zip through this one with reckless abandon...or something.
Jake and I returned to the North Fork this year anticipating a fun-filled weekend stacked with delicious food, coastal views, scrabble games, and glass after glass of delicious wines. For those of you who don't know what the North Fork is, it's the region north of the Hamptons as far east on Long Island as you can go. The island forks at the end, and the fork on the north is known very cleverly as the "North Fork." The area is Long Island's wine country and the roads are lined with vineyards. I can imagine that it gets very crowded in the summer, but the winter keeps a relaxed buzz with locals and city-escapees alike flocking to taste the fruit o' the vine.
The weekend exceeded our expectations. We stayed once again at the wonderful Shorecrest B&B, where our hostess Marilyn welcomed us back with open arms and plenty of delicious spiced cookies. And I must say that there's something about a British accent that makes everything taste better and feel cozier. We settled in on Friday afternoon, took a walk on the beach, had a couples massage, and went to a delicious dinner at the restaurant for the town's movers-and-shakers, The Frisky Oyster. We spent the next day vineyard hopping with our newly made friends, Sara and Mike, who were also staying at the B&B. I was lucky enough to convince Jake to drive us around this year, so I could be sure to fulllllly enjoy my wine tasting experience. I did it last year, so it was only fair...
For New Year's Eve, we celebrated with a dinner at the relaxed, and absolutely delicious, Noah's. Happy with our low-key, yet elegant, dining experience, we joined Sara and Mike at The Frisky where it seemed that everyone from the area was engaged in the North Fork equivalent of Jersey Shore's fist-pumping. We danced, we drank, and had an absolutely wonderful time, despite the DJ's outright refusal to play any Beyonce as requested (multiple times) by both Jake and Sara. Simply unforgivable.
We headed back Sunday, being sure to stop at the outlets on the way out, after a wonderful weekend . The North Fork is an absolutely fantastic place to visit for a few days away, and I would recommend it to anyone. The area and the Shorecrest will always have a special place in our hearts, and I hope we can return again and again.
Oh, yeah, and THIS happened:
Thaaaaat's right!!! Jake popped the question in the most adorable of ways on Friday evening during our ritual pre-dinner game of Scrabble. I of course said yes immediately. For the full story ask me, but suffice it to say that it involved shaky voices, bottles of previously-thought-unavailable Rose Cuvée, and happy tears and smiles all around. Wedding date: TBD. Yay!
1.23.2012
rub a dub dub
So tonight I took a bath. After a long day of not doing much at all (I had off and my evening class was canceled), I decided to make myself feel less lazy by laying in a tub of hot water for 45 minutes. A few weeks ago, I stopped by Lush, a/k/a my own personal hell, since it's around the corner from my office, and left with a few bath balls and the feeling that my olfactory nerve would never work again.
After eating dinner with Jake, I turned on the hot water, placed the "Honey" ball in the tub, lit a few candles, and slowly dipped in. I made it about ten minutes before I started feeling...well, bored. I made Jake, who already hated me for taking a bath while he was stuck studying, fetch my Nook for me so I could read a few more chapters in the Hunger Games trilogy (which beeteedubs, I'm enjoying immensely thus far). Jake really likes me tonight. :D
I enjoyed my time in the bath, but will wait to take another until we have a slightly bigger tub. We have another bath ball left - an avocado flavored one - and I'll reserve it for Jake's use sometime soon. For now, though, I'm off to bed. Taking baths and blogging about it makes me tired.
After eating dinner with Jake, I turned on the hot water, placed the "Honey" ball in the tub, lit a few candles, and slowly dipped in. I made it about ten minutes before I started feeling...well, bored. I made Jake, who already hated me for taking a bath while he was stuck studying, fetch my Nook for me so I could read a few more chapters in the Hunger Games trilogy (which beeteedubs, I'm enjoying immensely thus far). Jake really likes me tonight. :D
I enjoyed my time in the bath, but will wait to take another until we have a slightly bigger tub. We have another bath ball left - an avocado flavored one - and I'll reserve it for Jake's use sometime soon. For now, though, I'm off to bed. Taking baths and blogging about it makes me tired.
Jewish Apple Cake
For the month of December, my baked from scratch item was Jewish Apple Cake. We made the cake twice in one weekend for holiday parties, and got rave reviews for it all around.
The cake is relatively easy to make and is so delicious. The apples keep the cake extremely moist. I opted to leave the skin on the apples, which adds flecks of color throughout.
I can't take any credit for this one though, as the recipe was given to me by Jake's mom. As such, I also won't be revealing the recipe. Sorry folks. Instead, here's a link to similar recipes, though none of them are exactly the same as I followed, so I make no guarantees. My guess is they'll be pretty darn delicious, but not as good as the one we have. Call me biased, I'll probably agree.
The cake is relatively easy to make and is so delicious. The apples keep the cake extremely moist. I opted to leave the skin on the apples, which adds flecks of color throughout.
I can't take any credit for this one though, as the recipe was given to me by Jake's mom. As such, I also won't be revealing the recipe. Sorry folks. Instead, here's a link to similar recipes, though none of them are exactly the same as I followed, so I make no guarantees. My guess is they'll be pretty darn delicious, but not as good as the one we have. Call me biased, I'll probably agree.
1.05.2012
Julia Child's Boeuf Bourguignon
If you ever make one difficult thing from scratch in your life, let it be Julia Child's boeuf bourguignon. Go buy Mastering the Art of French Cooking. Do it now. It's on amazon and eligible for prime shipping. Come back to me in two days when the book is delivered.
Now that you have it, read how to make this dish (which is actually one recipe with two components requiring recipes in and of themselves). Then read it again. Maybe read it a third time. And then get started. You will not regret it. Trust me.
Before I go any further, I have to thank the one and only Ms. Erica Lynne Gordon for placing this on her own list. I completely admit to stealing the idea from her, and I am so glad I did.
The smell of this dish cooking in the oven is absolutely intoxicating. And then you go and cook onions in broth and mushrooms (don't crowd them!) in butter, and all the aromas make you feel like you're slipping slowly into heaven (or maybe that was just the cocktails). This meal takes hours to prepare, but the time glides by when you have a wonderful person with whom to do it. Jake and I will make this again and again for family, for friends, and certainly for ourselves.
For the sake of brevity, and the comfort of my fingers, I will not type out all the instructions. Instead, here is a photo montage of Jake and I in the kitchen. I'm salivating just thinking about it! Bon appétit!
Now that you have it, read how to make this dish (which is actually one recipe with two components requiring recipes in and of themselves). Then read it again. Maybe read it a third time. And then get started. You will not regret it. Trust me.
Before I go any further, I have to thank the one and only Ms. Erica Lynne Gordon for placing this on her own list. I completely admit to stealing the idea from her, and I am so glad I did.
The smell of this dish cooking in the oven is absolutely intoxicating. And then you go and cook onions in broth and mushrooms (don't crowd them!) in butter, and all the aromas make you feel like you're slipping slowly into heaven (or maybe that was just the cocktails). This meal takes hours to prepare, but the time glides by when you have a wonderful person with whom to do it. Jake and I will make this again and again for family, for friends, and certainly for ourselves.
For the sake of brevity, and the comfort of my fingers, I will not type out all the instructions. Instead, here is a photo montage of Jake and I in the kitchen. I'm salivating just thinking about it! Bon appétit!
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| Slicing the boeuf. Check out Jake's crazy fast knife skills! |
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| Oh herro, bacon lardons. |
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| Where all carrots and onions should end up: in bacon fat. |
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| Pearl onions in their butter bath. |
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| Much needed refreshment. Thanks, Jake! |
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| Mushrooms + Butter = Perfection |
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| Seriously delicious. |
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