Thursday, November 29, 2007

Black Friday

Whoa, Nelly! That was one fast and furious holiday. Before you head out for the hellish crowds ('cause I just *know* you all want to run to Wal-Mart and stand in line with the 5 thousand Others) check out your Daily Stuff:

Your Daily Cool Thing(s):
You need more than one after surviving that family crisis around the Thanksgiving table, eh?

New things in counter tops!

Squak Mountain Stone
I have always loved the look of concrete counters, and this is just one or two steps Mo Betta.

I am not sure why I am experiencing this sudden addiction to paper cutting design. I am okay with not knowing. Aren't you?

Peter Callesen

Su Blackwell

Your Daily Wonderful Design:

De Zeen
A company had the Very Cool Idea to print their annual report in a small booklet that had to be COOKED in the oven! The heat sensitive ink would appear and the booklet could then be read. GO CHECK THIS OUT RIGHT AWAY! Yeah, like NOW! I think all of our tax returns should be designed this way. Heh. Heh. Heh.


Your Daily Inspirational Words:

People often say that 'beauty is in the eye of the beholder,' and I say that the most liberating thing about beauty is realizing that you are the beholder. This empowers us to find beauty in places where others have not dared to look, including inside ourselves.
- Salma Hayek


Your Daily Wicked-Good Food:

Rustic Apple Tart:

For the crust:

1 1/2 c flour
1 Tsp. salt
1 six of butter, cold, cut into small pieces
1 Tbs. sugar
1/4 ice water
1 Tsp. vinegar

Place dry ingredients in a food processor (or in a big bowl if doing by hand). Add butter and pulse for ten seconds until it resembles a coarse grain. Add vingar and pulse five times. Add water a tiny bit at a time while pulsing, until mixture clumps (no more than 30 seconds).

Turn dough out onto a piece of plastic wrap (or wax paper) and mush together into a flat circle, about four inches in diameter. Place in fridge for 1 hour minimum.

For filling:

4 Granny Smith apples, cored and peeled thinly.
2/3 cup sugar
grated rind of 1 small lemon
cinnamon to taste
powdered ginger to tast
pinch of salt
1/2 c. flour

Mix all the above in a bowl until apple slices are well coated.

Roll out the chilled dough until it is fairly thin. The size should be around 12-15 inches at the biggest diameter. I tend to roll it out to a semi rectangular shape. The edges can be ragged. It makes it look more rustic. Pile the apples in the middle and spread out evenly leaving several inches of dough at the edges. Fold up the sides and press firmly along th esides and top, leaving a wide gap of apples peaking out. Spray the top with Pam or lighly brush with butter and sprinkl with sugar. Bake on a sheet pan in an oven pre-heated to 375 degrees until the crust appears browned and the apples look and sound bubbly. Allow to cool for 20 minutes or so to avoid burning your mouth. I know. it is difficult to wait. Patience is a virtue.