One hundred empanadas on the wall, one hundred empanadas. Take one down, pass it around, 99 empanadas on the wall.

Guess what I did yesterday? Yep. I made a mountain of empanadas. These were actually puff pastry filled with a cream cheese, olive tapanade, sun-dried tomato filling. I also grilled shrimp marinated in a lemon-ginger-cilantro and garlic sauce. Being a personal chef and sous chef for a Wicked-Good Catering company is such fun. In fact, I have just been asked by my boss to co-author a food book with her next year!!! THAT is very Keen!

Your Daily Dose of Cool Things:


Suzanne Cowan is a goddess of booky goodness. At Permanent Crease Bindery Suzanne makes gorgeous hand-bound books from papers collected from across the globe. Her books and bindings are created from fabulous papers and materials some of which are reused and recycled collected from all over the world.

Your Daily Dose of Wonderful Design:

I am really liking this bird lamp from Chen-Karlsson



And aren't these birdie bookmarks so sweet?!!





Your Daily Dose of Inspiring Words: I don't belong to Twitter, the online phenomenon which allows you to comment and post short messages to your friends and followers throughout the day, but I consistently find myself chuckling over this guy:

Hotdogsladies:Merlin Mann

"If you argue about Zen in a porkpie hat, everyone in earshot should get to punch you once -- twice if they remember you from junior college."

"Just interrupted my wife to correct "Star Wars" vs. "Star Trek" misspeak. I don't deserve to feel the warmth of Woman again; I'll own that."

"Washing down 3 ibuprofens with a 5-hour Energy. Feeling like some harmless informant in a Raymond Chandler novel for pre-teens."

"In choosing a candidate I'd support, I want a mix of strength, electability, and a sadly cynical willingness to be my makebelieve TV friend."

"In case you missed the YouTubey GOP debate: "If elected, what will each of you do to smite the people who make me feel lonely and paranoid?"

Your Daily dose of Wicked-Good food:






Chestnut Cheesecake (from NYTimes.com)

FOR THE BASE:
4 ounces crushed graham crackers or 1 1/8 cups graham cracker crumbs
1 tablespoon soft butter
1½ tablespoons sweetened chestnut purée or spread (available in many supermarkets and specialty food stores)

FOR THE CHEESECAKE:
2 8-ounce packages cream cheese at room temperature
¾ cup sugar
3 large eggs
3 large egg yolks
¾ cup sour cream
1 teaspoon lime juice
1 teaspoon vanilla extract
1 to 2 tablespoons rum
1 cup sweetened chestnut purée

FOR THE CHEESECAKE SYRUP:
¼ cup rum
1 tablespoon sweetened chestnut purée
¼ cup sugar
1 tablespoon butter.

1. Heat oven to 350 degrees. Fill a kettle with water and place over high heat.

2. Prepare base: In a food processor, combine crushed graham crackers or cracker crumbs, butter and chestnut purée. Process until mixture has consistency of wet sand. Press into bottom of a 9-inch springform pan. Refrigerate until needed.

3. Prepare cheesecake: In a heavy-duty mixer, beat cream cheese until smooth. Mix in sugar. Add eggs and egg yolks one by one. Add sour cream, lime juice, vanilla extract and rum, mixing until smooth and creamy. Using a rubber spatula, fold in chestnut purée until thoroughly incorporated.

4. Cover outside of a springform pan with a layer of plastic wrap so that bottom and sides are covered. Do the same with foil, covering layer of plastic to make a watertight casing. Place pan in a roasting pan and pour in cheesecake filling. Add enough boiling water from kettle to come just over an inch up the side of cake pan. Bake until just set on top with a hint of wobble underneath (cake will continue to cook as it cools), about 1 hour. Remove from roasting pan and cool to room temperature on a rack. Refrigerate overnight before unmolding.

5. Prepare syrup: In a small saucepan, combine rum, chestnut purée, sugar and butter. Place over medium heat and stir until melted. Boil for 10 minutes, then remove from heat and cool to room temperature.

6. Remove cheesecake from refrigerator to remove chill before serving. Cut into slices and drizzle each with a spoonful of syrup.

Yield: 8 to 10 servings.