Hmm... not a whole lot of anything new going on in my life - internally or externally, as far as I can tell.
I've talked about decisions Mark & I are trying to make, our visit to Spain (we leave in 2 weeks to spend a few days with his parents & his sister's family), spring, our garden (a.k.a. 'the jungle' - which we're going to try to remedy later today apparently), swimming (which I am sacrificing today to work in the garden ... not so happy about that), books I've read, jewelry I've made... do I have anything left to say?
The jewelry thing is actually taken off quite a bit (about 25 sets of earrings now, must start selling some). I gave a jewelry class back in March and it was so popular I have people clamoring to get into another class - except, I don't really want to do it. The beauty of doing it in March was the Fast. I taught the class during lunch hours at work. Now, I would have to give it in the evenings or weekends - trying to coordinate people's schedules, blah, blah, blah - and I have absolutely no desire to do that. So, here's my alternative: you cook for me (and Mark) - dinner or otherwise, and I'll give you a lesson. Want more? Invite me back for dinner again. Yup, you heard it here - I'm greedy and selfish and keeping my sanity, thank you very much.
I did something extraordinary this morning. I made a cheesecake. I think it's the first one I've ever made. It's my grandmother's recipe - Philadelphia style - none of that "New York style" business for me! No thank you! Food of the gods - mmhmm. I can't wait to try it. I made it gluten free, too (so no beloved graham cracker crust for the time being), so that my cheesecake-loving-gluten-intolerant friend can try it out, too. And you know what? Danged if I knew that cheesecake was so easy to make!
Great idea! Will teach for food.... hmmmmmm wonder if it works for english classes :o)
The proof of the cheesecake is in the eating. So, how was it? And personally, I prefer Mimi's zweiback crust to the graham cracker crust of Gramma. But that was the only (and very small difference) between the two recipes. I think I would have been a little concerned with it setting up well enough to dish out without a crust. Of course, I suspect that cheesecake has totally become a food of the past for me. How sad. I will miss it.
Actually, no problems sans crust! I had no idea the cheesecake would 'poof up' so much in the baking process. I was very nervous about putting the sour cream layer on it because of that, but it quickly compressed the lower layer. We had a slice that evening (after about 5 hours or so in the fridge) - then we had another slice last night, and you know, it really does taste better after sitting over night. And I reduced the sugar by a lot - only 3/4 C in the cream cheese part and a 1/4 C in the sour cream part (as opposed to 1 C + 1/2 C). And I don't miss the crust one bit! Not that I didn't like it, but it's quite yummy without it! I wonder - could I reduce the egg content, too - by say an egg? (there are 5) Hmmm...maybe I'll try that next time.
What? Are you trying to make the cheesecake 'lighter'? 'healthier'? Taste better I will accept, but the others? forgedabatit! The reason I can't eat it anymore is lactose intolerance, so no amount of lightening or healthier will do the trick.
Actually, I like it better this way... I have never liked super sugary sweet stuff, and now even less so. As for the egg - well, there are five, and knowing that there are five, well, I can taste the egg, ok?
If that makes it 'healthier' so be it - more proof that 'healthier' does not taste bad (if it sacrifices taste I wouldn't do it).
On the other hand, it's not like we'll be eating this on a regular basis....