Saturday, December 19, 2009
Tuesday, December 15, 2009
holiday letters
Thank you for making my year-round grocery shopping and eating such a joyful experience. I don’t even remember what life was like before I found you. And at this time of year, I want to thank you especially for Candy Cane Joe-Joes. I think you might put crack in them, but I won’t tell anyone.
And last but not least, thank you for introducing me this year to Dark Chocolate Sea Salt Caramels. They are heaven in my mouth (and only 2 Weight Watchers points).
Love,
Liz
Dear G. F. Handel,
Thank you for writing Messiah. (I learned in a master class a long time ago that it is not The Messiah. Just Messiah.) It is one of my favorite ways to celebrate the Advent/Christmas season. Especially “And he shall purify the sons of Levi.” You really hit the nail on the head with that one.
I feel quite sure you and I would be friends if we knew each other in real life. Is it okay for me to call you George?
Love,
Liz
Dear Aaron Sorkin,
Thank you for writing The West Wing. Seth and I have been enjoying the reruns for a couple of weeks now. You are brilliant. I bow at your feet. That is all.
Love,
Liz
norwegian almond bread
- 1 1/4 cups sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- 2/3 cup milk
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 cup melted margarine
Beat sugar, egg, extract, and milk, add flour and baking powder, finally add margarine. Pour into bundt cake pan sprayed with cooking spray (or specialized Scandinavian cake pan). Bake at 350 degrees for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Bread will break if removed too soon. Sprinkle with confectionary sugar. Cool cake in pan before removing as it can break apart.
Variation: before pouring batter into pan, sprinkle sliced almonds on the bottom.
Saturday, October 31, 2009
Saturday, October 3, 2009
happy october!

Monday, September 21, 2009
more photos than you could ever hope for
Friday, September 18, 2009
where have we been?






