Sunday, February 10, 2008

Opinion


Halfway to work and Merriman already has told me
What he thinks about the balanced budget, the Mets'
Lack of spring starting pitching, the dangers of displaced
Soviet nuclear engineers, soy products, and diesel cars.

I look out the window and hope I'll see a swan.
I hear they're bad-tempered but I love their necks
And how they glide along so sovereignly.
I never take the time to drive to a pond

And spend an hour watching swans. What
Would happen if I heeded the admonitions of beauty?
When I look over at Merriman, he's telling Driscoll
That the President doesn't know what he's doing
With China. "China," I say out loud but softly.
I go back to the window. It's started snowing.

by Baron Wormser

Crispy Mustard Chicken

Serves 2
Ingredients:
2 boneless skinless chicken breasts
3 Tbsp Dijon mustard
2 Tbsp minced shallots
1 Tbsp fresh thyme leaves
1/4 tsp freshly ground pepper
1/4 tsp crushed red-pepper flakes
1 tsp coarse salt
2 Tbsp melted butter
1 1/2 tsp vegetable oil
3/4 cup Panko (japanese bread crumbs)
1/2 cup bread crumbs

Directions:
1. Heat broiler. Place chicken breasts on a baking sheet under the broiler. Cook 5 minutes, then flip the chicken using tongs. Broil 3 more minutes.
2. In a small bowl, combine the mustard, shallots, thyme, peppers, and salt. Stir in the butter and oil until well combined.
3. Place the bread crumbs in a shallow dish. Put the chicken breasts in the mustard mixture and coat. Then roll the chicken breasts in the bread crumbs until they are completely coated. Pat on the excess crumbs that may fall off the breasts to insure a thick coat.
4. Place coated chicken breasts on a baking sheet, reduce oven heat to 450, and return to the oven. Cook until evenly browned, about 10 minutes - until the juices run clear when you pierce the breasts with a knife. You may have to tent the breasts with foil if they begin to brown too quickly. Remove from the oven and enjoy!

Recipe by Cristina Paul

Blah-Blah-Blahg: Food For Nought

During the Jacobean Era, mattresses were secured to bed frames by ropes. Pulling on the ropes made for a firmer mattress. Hence the phrase: "Goodnight, sleep tight."

Sunday, February 3, 2008

If

only the glory of a bright blue balloon
could make these eyes content

by Cristina Paul

Mocha-Spice Cake with Mocha-Spice Buttercream

Ingredients:
Cake
1 cup unsalted butter
5 large eggs, separated
1 cup buttermilk
2 1/4 cups all-purpose flour
1/4 cup cocoa
1 tsp each: baking soda, baking powder, cinnamon
1/4 tsp each: ground cloves, allspice
1/8 tsp salt
2 1/2 cups baker's sugar
2 Tbsp each: kahlua, strong coffee
1 Tbsp + 2 tsp good quality vanilla

Buttercream
1 cup butter
6 1/2 cups powdered sugar
2 Tbsp each: kahlua, strong coffee, vanilla
1/8 cup cocoa
1/2 tsp cinnamon
dash of ground cloves and allspice

Directions: 
1. Preheat oven to 325. Allow butter, eggs, and buttermilk to come to room temp. Grease and flour three 9" rounds and cut parchment paper to line bottom of pans. In large bowl, stir together all dry ingredients.
2. Beat butter on medium-high speed in an electric mixer for 30 seconds. Beat in sugar until well combined. Beat in yolks, one at a time. Beat on high for 5 minutes.
3. Alternately, add flour and buttermilk to butter mixture. Beat on low speed until just combined. In another bowl, combine kahlua, coffee, and vanilla. Gently stir into cake batter.
4. In a clean bowl, whisk egg whites on medium-high speed until stiff peaks form. Fold 1 cup of whites into the batter, then fold in the rest.
5. Pour batter into pans. Bake for 25 minutes. Cake should spring back to the touch and will probably NOT look completely done. Cool cakes in pans on wire racks for about 10 minutes. Then, remove carefully from pans and cool completely before frosting.

For buttercream:
Beat 1 cup of softened butter on medium-high. Slowly add 2 cups of powdered sugar, spices, and cocoa. Gradually beat in kahlua, coffee, and vanilla. Slowly mix in the rest of the powdered sugar until the frosting is a smooth consistency.

This is the cake that Cristina built - remember this cake

Blah-Blah-Blahg: Food For Nought

Why do drive-thru ATMs have braille on their keypads?

Sunday, January 27, 2008

The Lanyard

The other day I was ricocheting slowly
off the blue walls of this room,
moving as if underwater from typewriter to piano,
from bookshelf to an envelope lying on the floor,
when I found myself in the L section of the dictionary
where my eyes fell upon the word lanyard.

No cookie nibbled by a French novelist
could send one into the past more suddenly—
a past where I sat at a workbench at a camp
by a deep Adirondack lake
learning how to braid long thin plastic strips
into a lanyard, a gift for my mother.

I had never seen anyone use a lanyard
or wear one, if that's what you did with them,
but that did not keep me from crossing
strand over strand again and again
until I had made a boxy
red and white lanyard for my mother.

She gave me life and milk from her breasts,
and I gave her a lanyard.
She nursed me in many a sick room,
lifted spoons of medicine to my lips,
laid cold face-cloths on my forehead,
and then led me out into the airy light

and taught me to walk and swim,
and I , in turn, presented her with a lanyard.
Here are thousands of meals, she said,
and here is clothing and a good education.
And here is your lanyard, I replied,
which I made with a little help from a counselor.

Here is a breathing body and a beating heart,
strong legs, bones and teeth,
and two clear eyes to read the world, she whispered,
and here, I said, is the lanyard I made at camp.
And here, I wish to say to her now,
is a smaller gift—not the worn truth

that you can never repay your mother,
but the rueful admission that when she took
the two-tone lanyard from my hand,
I was as sure as a boy could be
that this useless, worthless thing I wove
out of boredom would be enough to make us even.

by Billy Collins