Monthly Archives: May 2012

Apricot oaties

“Oats: A grain, which in England is generally given to horses, but which in Scotland supports the people.” Thus begins Sharon Tyler Herbst’s recipe for apricot oaties. Of course, she’s quoting Samuel Johnson’s 1755 Dictionary of the English Language in … Continue reading

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Medvědí tlapičvky, or is it medvědí tlapky? or medvědí tlapičky?

Because I am a curious sort regarding words, when Sharon Tyler Herbst says these cookies are medvědí tlapičvky I turn to the series of tubes that is the internet and ask around. First, translator sites. Which were disappointing. On the … Continue reading

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Keep it to yourself

Thursday evening I finished my final project for the school year, submitted my work electronically, and then went outside to see what might be growing in the garden after my slapdash planting jobs a week and two ago. While I … Continue reading

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Chocolate-whiskey drops

Raisins soaked in Kentucky bourbon, then mixed with butter, brown sugar, an egg, flour, cocoa, a little more bourbon, chopped pecans, baking soda, baking powder and salt. What could go wrong? Not much apparently. Topped with a shelled pecan, these … Continue reading

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Belated sharing

http://youtu.be/Exnsd0rYu0k

Robert Schumann’s piano quintet in E-flat, Op 44

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Galletas puertorriqueñas del ron

Six easy ingredients: sugar, shortening, salt, nutmeg, dark rum, and flour. No fuss, no muss — except perhaps the rolling of each individual cookie into a one-inch ball in floured hands. Topped with a creamy rum glaze (confectioners’ sugar, milk, … Continue reading

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Better late than never, but better never late

A little over a month ago a box came in the mail. Inside were twenty-four strawberry plants, bound with a rubber band and wrapped in brown paper. Unfortunately they did not arrive with the two hours of time I would … Continue reading

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