And they shall have content wherever they go.

[glinda_w]

Is it a clicky day, today, perhaps? We have been patient, yes, Precious we have, but we wants it so badly...

Oh, please? oh please ohplease ohpleaseohpleaseohplease...

[eschatonic]

Is it a clicky day, today, perhaps? We have been patient, yes, Precious we have, but we wants it so badly...

Oh, please? oh please ohplease ohpleaseohpleaseohplease...

Thirded. With a pile of whipped cream and a cherry on top. *hopeful eyes*

[glinda_w]

Is it a clicky day, today, perhaps? We have been patient, yes, Precious we have, but we wants it so badly...

Oh, please? oh please ohplease ohpleaseohpleaseohplease...

Thirded. With a pile of whipped cream and a cherry on top. *hopeful eyes*

Amending my previous comment to add a slice of key lime pie (with some of that whipped cream).

Damn. Now I'm hungry. *wry grin*

[InkRose]

Amending my previous comment to add a slice of key lime pie (with some of that whipped cream).

Which reminds me, I made some pretty nice berry pie last week, a spur-of-the-moment bastardized mashup of a classic crumbly berry tarte and a lemon meringue: sweet shortcrust with cinnamon, with blueberries and strawberries cooked into an inch-thick layer of only slightly sweet jam, the whole thing topped with french meringue.

[miminnehaha]

Amending my previous comment to add a slice of key lime pie (with some of that whipped cream).

Which reminds me, I made some pretty nice berry pie last week, a spur-of-the-moment bastardized mashup of a classic crumbly berry tarte and a lemon meringue: sweet shortcrust with cinnamon, with blueberries and strawberries cooked into an inch-thick layer of only slightly sweet jam, the whole thing topped with french meringue.

I attempted to unwrap frozen phyllo dough and bake it for 10 minutes. I failed. I ate the resultant flakes and dust anyway, with lemon curd. It was still good.*

*for not-able-to-cook-even-out-of-a-box values of good.

[glinda_w]

I attempted to unwrap frozen phyllo dough and bake it for 10 minutes. I failed. I ate the resultant flakes and dust anyway, with lemon curd. It was still good.*

*for not-able-to-cook-even-out-of-a-box values of good.

Ah, but phyllo can be a very tricksy thing. Thaw as long as recommended on the box. Work with it as fast as possible.

One year, during a two week period when I was frantically doing the holiday baking, three separate boxes of phyllo from three different stores, two brands, all had the sheets sticking together to the point that baklava construction was impossible. The theory was that it had thawed in transit from the distributors to the stores, then refroze. (Yes, all three stores refunded my cost. That wasn't the point, I wanted to be able to bake with the stuff! *wry*)

(Hmmmmm. Phyllo with lemon curd sounds like a tasty, tasty thing...) (Also, I still need to learn to make spanakopita. If I can do baklava practically in my sleep, it shouldn't be that difficult, right? Right? Yeah, didn't think so either.)

[miminnehaha]

I attempted to unwrap frozen phyllo dough and bake it for 10 minutes. I failed. I ate the resultant flakes and dust anyway, with lemon curd. It was still good.*

*for not-able-to-cook-even-out-of-a-box values of good.

Ah, but phyllo can be a very tricksy thing. Thaw as long as recommended on the box. Work with it as fast as possible.

One year, during a two week period when I was frantically doing the holiday baking, three separate boxes of phyllo from three different stores, two brands, all had the sheets sticking together to the point that baklava construction was impossible. The theory was that it had thawed in transit from the distributors to the stores, then refroze. (Yes, all three stores refunded my cost. That wasn't the point, I wanted to be able to bake with the stuff! *wry*)

(Hmmmmm. Phyllo with lemon curd sounds like a tasty, tasty thing...) (Also, I still need to learn to make spanakopita. If I can do baklava practically in my sleep, it shouldn't be that difficult, right? Right? Yeah, didn't think so either.)

I said I unwrapped it frozen, didn't I? Sorry; just trying to identify the stuff. I thawed and worked as directed. It's just me!

I *am* somewhat hampered by an oven without a top element. Really, it seemed as if it had dried out at the top and bottom-- the middle layer(s) turned out. Perhaps I was too conservative with the butter? And, of course, I really can't cook: lack of fine motor (yes, seriously-- I hear someone snickering, but I am an unbelievable klutz in the kitchen) combined with lack of cooking background (even my great-grandmother grew up in town & cooked out of boxes & cans) combined with (health-induced) poor eating habits and a preference for blandness both in flavor and complexity.

That said: phyllo dust & lemon curd is delicious. The real stuff? Someone made it for me once*-- heavenly, beyond words.

I will keep practicing. If I manage to succeed, I will make some for 4th St. 

*_{you didn't think I thought of this on my own?!}

[glinda_w]

I said I unwrapped it frozen, didn't I? Sorry; just trying to identify the stuff. I thawed and worked as directed. It's just me!

Ah, so I did sorta misread. My bad. But... as I said, tricksy substance.

...had dried out at the top and bottom-- the middle layer(s) turned out. Perhaps I was too conservative with the butter?

Quite possibly true about the butter; I'm... not, when it comes to phyllo. I don't even measure that. (Also, trick a friend taught me about a decade ago, get a nice, soft, brand-new 2" paintbrush; it goes so much faster. I've seen them in cookware departments now, but they charge more than the hardware store does. Oh, and get another one for spreading garlic/herb butter on the baguette before popping it in foil and in the oven.) (I don't actually measure the walnuts. Or the honey or spices, actually, but then I've been making baklava for longer than some of my friends have been alive. *wry*) (Still don't have it made - and mailed - for what should've been Christmas. 's been an... interesting... several months.)

And, of course, I really can't cook: lack of fine motor (yes, seriously-- I hear someone snickering, but I am an unbelievable klutz in the kitchen) combined with lack of cooking background (even my great-grandmother grew up in town & cooked out of boxes & cans) combined with (health-induced) poor eating habits and a preference for blandness both in flavor and complexity.

Ouch. I learned to cook by watching & "helping" my mother (and my father, who always cooked the Sunday dinners), but my grandmothers and all of my aunts were also good cooks. (And I can relate to the fine motor control thing, since the neuropathy arrived. Gave in and switched to Corelle instead of china, and found there are *unbreakable* carafes for my French press... but yeah. Things break. Things get knocked over and spilled, more often than I even pay attention to any more. Friday, I dropped an egg on the floor; it was supposed to go into the scones... what a mess.)

That said: phyllo dust & lemon curd is delicious. The real stuff? Someone made it for me once*-- heavenly, beyond words.

I'm going to have to acquire some lemon curd, aren't I? (I'm sure I've got recipes for it in more than one of the approx. 70 cookbooks, but am not up to actually making something new right now.)

I will keep practicing. If I manage to succeed, I will make some for 4th St. 

Ghods, I'd like to be going to that... *sigh* Aside from lack of funds, I really don't travel well. Rail might work, though...

[miminnehaha]

I will keep practicing. If I manage to succeed, I will make some for 4th St. 

Ghods, I'd like to be going to that... *sigh* Aside from lack of funds, I really don't travel well. Rail might work, though...

[/quote]

Yes: there is good train service into the Twin Cities.

My (two) kids are supposed to be in three different places 200 miles apart that weekend, all in Michigan. And the spouse-dude works that weekend (200 miles away in yet another direction, still Mi). But I loved it last year, despite being sick. I've been thinking about it ever since. And: I invited a friend from New York whom I haven't seen in 25 years. So, I'm going to be there, darn it! ...somehow. (fingers cramped from crossing!)

[Paul Oppenheimer]

...It scares me that I have no trouble hearing that in Burl Ives's voice.

That is an earworm I did not need.

[Emma Bull]

My momma taught me to share. 

[Jezabella49]

Here and I was thinking that I was probably the only one to hear Burl Ives' voice in my mind when I was reading that.

[Paul Oppenheimer]

Here and I was thinking that I was probably the only one to hear Burl Ives' voice in my mind when I was reading that.

You can expect people of a certain cohort to hear Burl Ives's voice in their minds frequently, neh?

Time for a poll?

[jimsmyth]

Here and I was thinking that I was probably the only one to hear Burl Ives' voice in my mind when I was reading that.

You can expect people of a certain cohort to hear Burl Ives's voice in their minds frequently, neh?

Time for a poll?

"Oh, it's the Polling time,
When we wait to see,
How many older folk
Hear the voice of me!"

[antongarou]

So...Is tomorrow clicky-day?