We spent the weekend looking for whales out at Bodega Bay. We saw a few sprays, but no actual whale was spotted. The weather was clear and sunny and cool--Jack ran around in the fields while my girlfriend, Bri, and I ate scones and jam.
And a few projects were finished when someone got a cold (Jack) and someone else (me) got to stay home from work and keep him company.
First: an aquarium scene made out of construction paper and sequins.
Second: some seriously delicious rugelach.
You can find the recipe in my favorite baking cookbook: Martha's Baking Handbook or online here. These are so friggin' good, I have a tummy ache from eating waaay too many. The flaky layers are almost pastry-like and hold chocolate slivers, finely-chopped walnuts, raisins and sticky apricot jam. The filling in my book is different from the one online, I used 1 cup of walnuts, 1/4 cup of sugar and only 3/4 cup of jam. I made half of ours with chocolate, the other with raisins, all with nuts. Too good.
And from what I remember from my coffee shop days, rugelach freeze really well once baked. (I've already put more than half in the freezer to deter a late night rugelach attack.)
And I found this in a drawer the other day, don't you just love these? Jack is fascinated by it, and always wants to drink the water out of it. Yuck.
And a few projects were finished when someone got a cold (Jack) and someone else (me) got to stay home from work and keep him company.
First: an aquarium scene made out of construction paper and sequins.
Second: some seriously delicious rugelach.
You can find the recipe in my favorite baking cookbook: Martha's Baking Handbook or online here. These are so friggin' good, I have a tummy ache from eating waaay too many. The flaky layers are almost pastry-like and hold chocolate slivers, finely-chopped walnuts, raisins and sticky apricot jam. The filling in my book is different from the one online, I used 1 cup of walnuts, 1/4 cup of sugar and only 3/4 cup of jam. I made half of ours with chocolate, the other with raisins, all with nuts. Too good.
And from what I remember from my coffee shop days, rugelach freeze really well once baked. (I've already put more than half in the freezer to deter a late night rugelach attack.)
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