Thursday, November 18, 2010

Thirsty Thursday

I'm bored!

Hopefully I'm getting a new camera this weekend. Canon EOS Rebel XS. What what!?! Anyway, whiling away my night by reading Anna Karenina and listening to guilty pleasure youtube videos.

Check it.

I want ice.

Monday, November 8, 2010

Bon Appetit!

Got my first installment of bon appetit magazine today. Very exciting! The only thing I'm slightly upset about is that it is the September issue, but I guess I'll live. Reading it also makes me feel slightly like a middle aged woman because that is who all the ads are geared and most of the articles are geared towards. I'll be putting a recipe from it in here that looks absolutely amazing. I'm thinking me and Moo might have to make these for the SHA Potluck. Might not be "real scons" but I think these scones look delicious!

In other news, I'm once again locked up in what would be my tower if I were a princess. That is, the Office of Residence Life at 1019 Commonwealth Avenue!! Listening to The Fratellis makes it a bit better. I have noticed that I have recently begun referring to myself as a princess more often. Whatever that means.

Here's that recipe for: Double-Lemon Thumbpring Scones (8)
3 large lemons
2 cups self-rising flour
1/2 cup, 2 tbsp sugar
1 1/4 cup, 2 tbsp chilled heavy whipping cream
2 tbsp (about) cherry, raspberry, or strawberry preserves

1. Position rack in center of oven and preheat to 425 degrees F.
2. Line large heavy-duty rimmed baking sheet with parchment paper.
3. Finely grate enough peel from lemons to measure 6 tsp; set aside. Squeeze enough juice from lemon to measure 1 tbsp (save rest of lemon for something else).
4. Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tbsp lemon juice, & 4 tsp finely grated lemon peel. Stir gently to combine.
5. Gather dough togther and turn out onto lightly floured work surface; knead briefly (4-5 turns). Pat or roll out dough to 1 inch thick round.
6. Using 2 1/2 or 2 3/4 inch diameter cookie cutter dipped in flour, cut out rounds. Transfer to prepared rimmed baking sheet, spaced about 1 inch apart.
7. Spoon about 1/2 tsp preserves into indentation of each scone.
8. Whisk remainig 2 tbsp sugar, 2 tbsp cream, and 2 tsp lemon peel in small bowl to blend. Brush top of scones with lemon glaze.
9. Bake scones until golden and tester inserted horizontally into middle comes out clean (18-20 min). Transfer to rack and cool long enough to not burn your mouth.

Good news: this recipe
Bad news: Moo hasn't been reading my blog because she didn't know I was back to updating it!

Wednesday, November 3, 2010


I'm feeling very nostalgic lately. Apparently this is common in my generation. You can read about it in this article from The New York Times. Anyway, please refer to the adorable picture (from my grandpa's fridge, in a plastic thing that says "Grandma's pride and joy") below and try to persuade me to not be nostalgic.

P.S. Nice myspace pose, Alyssa!