June 28, 2010 § Leave a Comment
I didn’t know who this man was until today, but in his NYT obituary, this quote was so sweet, I had to share:
“I have been supportive of my wife since the beginning of time, and she has been supportive of me,” he said at the time of her Supreme Court nomination. “It’s not sacrifice; it’s family.”
Martin D. Ginsburg was the husband of Supreme Court Justice Ruth Bader Ginsburg.
June 21, 2010 § Leave a Comment
I’m making our wedding albums and this is one of my favs :)
June 10, 2010 § Leave a Comment
Last weekend, drew and I went on a hike at crystal cove. We’ve lived in orange county for about 3 years now and we had never been there! (tip: for hiking, don’t park in the beach access parking lot, they will charge you $15 just for parking. The parking lot for the crystal cove backcountry is south of beach access on coast highway). Anyhow, after the hike, I wanted food, so we went to a brunch place I had read about online called Break of Dawn. It’s in a nondescript strip mall in Laguna Hills, just off of the 5. Drew ordered the mi ranchero and I got the corned beef. They were both so yummy! I especially loved the mustard sauce on the corned beef dish as it nicely complemented the saltiness of the beef and the cabbage. Also, we had the vietnamese iced tea and it was delicious as well. We will definitely be back to try more things :)
June 10, 2010 § 1 Comment
It’s summer time! and that means it’s time for barbeques and watermelons and one of my favorite desserts, lemon bars! As Drew might tell you, I’m very sensitive to sour. I will not eat tart fruit. Since I don’t like sour, I never thought I would like lemon bars, since I assumed that they must be super tart. But of course, they’re not sour at all, since there’s about 2 cups of sugar in the filling :p Now I can’t get enough of them. I’ve tried other recipes before, but this one from my new Tartine cookbook is the best!
tartine bakery’s lemon bars on brown butter shortbread
55g powdered sugar
215 g all-purpose flour
170g unsalted butter at room temperature
70 g all-purpose flour
280ml lemon juice
6 whole eggs
1 egg yolk
preheat oven to 375 degrees, butter a 9×13 inch baking pan
make the crust first:
-sift the powdered sugar with the flour and mix thoroughly
-then add the room temperature butter. You can use a stand mixer if you have one, or since I didn’t I just used a spatula and elbow grease to mix it all together. It should turn into a smooth dough.
-spread the dough into the pan and about a quarter inch up the sides, try to make it was even as possible. (the recipe also called for weighing it down with some pie weights, but I didn’t have any and it didn’t seem to matter)
-bake in preheated oven for 25-30 minutes until nicely brown.
making the filling:
-while the crust is baking, start making the filling. whisk together the sugar and the flour
-add the lemon juice and stir to dissolve the sugar
-in a separate bowl whisk the whole eggs and egg yolk with the pinch of salt
-add eggs to sugar and flour mixture and combine thoroughly
-when crust is ready, pull out the oven rack holding the baking pan and pour the lemon filling directly into the pan
-reduce the temperature to 300 degrees and bake for 30-40 minutes or until center of custard is no longer wobbly.
-let cool completely on a cooling rack, then chill. (cuts much easier when chilled)
-you can add a little powdered sugar on top if you want, but it’s plenty good without it.
June 4, 2010 § Leave a Comment
Last weekend while we were near Santa Barbara for Eva and Will’s wedding, we visited a miniature horse farm. They are so cute! They had just had their babies and I don’t think these pictures do any justice to just how small they are! Miniature horses were originally bred to pull coal carts, that is why they are short and broad chested. Now they are mostly just pets :)