It appears that the kids next door received drones for Christmas. They sell these things at Target - I had no clue that you could buy them at Target until I knocked some over off an end-cap. I guess you could say that I "stumbled into" the realization. If I were a little bolder, I might consider investing in one of those paint-ball thing-a-ma-bobs. I wondered if they registered them with the FAA. Note to self: buy heavy duty shades for the back of the house.
Runner Girl starts her final semester of college this week. For the time being, I am letting go of my "time-is-travelling-too-fast" denial. As always, I reserve the right to change my opinion on this at any time.
|Fluted Blood-Orange Carrot Cake|
It makes me happy that the days are getting longer - it does something for my mental state to get home from work while there is still daylight to be had.
I have been having a love affair with roasted baby potatoes this year. Wash them, cut them in half, toss them in olive oil, add seasoning of choice, throw them in a hot oven (400F) until they are easily pierced with a fork - stir them every once in a while. Done. Done. And done. Sometimes, I make a paste out of mustard, olive oil and garlic and toss them in that. Other times, I throw in some Aleppo pepper or seasoned salt. My oldest daughter doesn't like potatoes. How did I mess that up?
I've also been on a radish kick lately. I can't get enough of them. Who does that?
The last couple of TWD desserts from Baking Chez Moi have proven useful in keeping me grounded in the winter season. Dorie's Fluted Tangerine (Blood Orange) Carrot Cake makes the most of two winter staples - storage crops (carrots) and winter citrus (blood orange). Pound cake-like in texture this was a breeze to put together and didn't last long enough to discover how it would keep (well, I suspect).
|Chocolate Chestnut Tart with Vanilla Chestnut Syrup|
Chocolate-Chestnut Tart (with Vanilla-Chestnut Syrup): Okay, are there many foods that are more iconic during the Christmas season than the chestnut? (Roasting on an open fire, anyone?) I am a big fan of chestnuts (although, I do give the side eye to the ones sold by street vendors in a certain large city that I will not name). The Dude is usually skeptical about going to Chelsea Market with me because he knows he will be carting around a bag filled with chestnut cream, pureed chestnuts, vacuum packed chestnuts, etc. around the city for the rest of the day.
It was a sad day when I realized that blight wiped out most of the chestnut tree population in the northeast.
Anyhoo, there is something to be said for a tart (with a cookie like crust) that is comprised of chocolate ganache and vanilla-poached chestnuts. I spread a layer of chestnut cream on top of the crust. Because I could. I didn't show it here, but we enjoyed this tart with vanilla ice cream that had been drizzled with the leftover poaching liquid. It was a worthy use of my chestnut stash.
I know it's an off week for BCM, but if I don't post now I may end up writing up another handful of results in one shot again. New Year's resolution: procrastinate less. I'll start working on that...later...
This post participates in Tuesdays with Dorie.