what we want:::

g what we got:

fish
cubes

freshdirect: 'the mix depends on our catch,

but it's mostly a combination of salmon,

tuna, swordfish and sea bass.'
g an addiction is obvious@ this writing.
more costly than cans of tuna or salmon.
unlike canned omega-3 fish, these guys melt in our little mouths.
and yes they are more photogenic.
g petitmendiant approves of our addiction.
happy, healthy new year.

goodriddanceday.

that was today?

we must have

missed

that

day

japanese fruit cake

11.07.07: as i remember, in early2mid-november mother would place an order with mrs brown. mrs brown sold cakes and pies back in my hometown. her baked goods arrived at the appointed time; they were placed on the dining room table for everyone to view and eat. i loved her sweet potato meringue pie; her japanese fruit cake became an addiction; now: an obsession.
this cake is not a 'fruitcake'. it contains raisins; other dried fruits can be added. ny times published the recipe back when (1980?); i saved the clipping; baked the cake for a friend's party; well.recently found a foto of japanese fruit cake; rare google offering; it's not mrs brown's masterpiece. her cake was 3 layered: spice layer between 2 white layers; she 'frosted' her cake with a lemon-coconut fondant glaze; glazes usually become a part of the cake they cover.... not so with mrs brown's: it was perfect: better than icing; bittersweet candy. throughout the holiday her cake would remain in the dining room. always edible, the glaze would fall away in little child-sized chips. pictured: source: jeanandersoncooks
the nytimes recipe and others that i've found indicate constarch or even plain flour to make the 'glaze'. mrs brown cannot tell her secrets; would she anyway? i must do the research as usual. we'll do it right for you; traditional recipe, etc. ::::let the games begin:

NYtimes (Dec 8, 1982) Japanese Fruitcake

Cake Layers:

1/2 pound unsalted butter, at room temperature, plus butter for greasing pans

3-1/3 cups all-purpose flour, plus flour for dusting pans

2 cups sugar

4 large or 5 small eggs

1-1/2 teaspoons baking powder

3/4 cup plus 2 tablespoons milk

1 teaspoon pure vanilla extract

1 teaspoon ground allspice

1 teaspoon ground cinnamon

3/4 teaspoon ground cloves

3/4 cup dark raisins

3/4 cup pecans

Filling and frosting

1-1/2 cups water

1/4 cup freshly squeezed lemon juice

1 teaspoon grated lemon rind

3 cups grated fresh or canned coconut

2 cups sugar

2 tablespoons cornstarch

complete recipe soon;

we love the lobby tree:::

lights are always on.

who pays?

last christmas

we photographed the tree

becuz it was there.

this year the lobby

has no tree.

the lobby remains clean

and well-lit.

we appreciate

the gift of economy;

whatever the cost.



we love the lobby tree::: lights are always on.

who pays?

last christmas we photographed the tree

becuz it was there.

this year the lobby

has no tree.

the lobby remains clean

and well-lit.

we appreciate

the gift of economy; whatever the cost.

winemaker's notes:
Bitch, a provocatively named 100% Grenache from R Wines, achieves the potential of this difficult-to-grow grape. Winemakers Chris Ringland and Lisa Wetherell use fruit sourced from vineyards in the Ebenezer sub-region of Barossa Valley in South Australia. Yields from the 25-year-old vines grown in sand over clay are modest, 3 to 5 tons an acre.
The nose and palate are a delicate mix of fruit characters; perfumed raspberries, peach, and poached quince. The palate extends to a juicy, fleshy texture with confectionary flavors of strawberries and cream and finishes with spicy, cloves, and nutmeg.

g the coveted age card: we play !
g acquisition is easIER than we thought:
and it's all FREE!
g ohohoh: maintenance is high;

be prepared for side effects.