The fabulous Megs assigned me the letter N for the letter game. Leave me a comment if you want to play!! You post ten things you love that begin with your assigned letter. When people comment on your list, you give them a letter, and the chain continues on and on.
1. New York! I LOVE everything about it!
2. the North East! The lifestyle is just the best, & I love the Atlantic Ocean.
Here are the rules: 1) Grab the nearest book. 2) Open to page 56. 3) Find the 5th sentence. 4) Post the text of the next 2-5 sentences and these rules. 5) Pick the closest book (not the favorite, cool, or intellectual). 6) Tag 5 peeps!
Book: Nine Stories
Author: J.D. Salinger
Text: Saturday and most national holidays, the Chief picked us up early in the morning at our various apartment houses and, in his condemned-looking bus, drove out of Manhattan into the comparatively wide open spaces of Van Cortlandt Park or the Palisades. If we had straight athletics on our minds, we went to Van Cortlandt, where the playing field were regulation size and where the opposing team didn't include baby carriage or an old lady with a cane.
Makes Five Cups 4 large egg whites 1 1/4 cups sugar 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons 1 teaspoon pure vanilla extract 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
Sorry this post is kind of late, I have still been pondering about Mrs. Obama's Dress by Jason Wu for the last 36 hours. What I came up with is.......I Liked it, not loved it. It looked very dull from the T.V. But I like the concept of the dress and white is a very nice color on her. Any way, what is your opinion?!
I've been tagged by the wonderful Megs at Newbie New Yorker . Here's how it goes: #1. You have to chose a minimum of 7 fabulous blogs to pass this goodie onto. #2. Post the fabulous blogs of your choice as a link on your blog. AND #3. List at least 10 honest things about yourself.
1. My real name is not Winkie, as you may have guested! I came up with it a few summers ago. I just loved the idea of a nickname, & my given name is very short so it doesn't really have a nickname. But "Houghton" is my last name.
2. I LOVE anything cold! Sorbet, Mint Lemonade, I have even been know to eat a snow-cone-icy-thing plain. I just love any thing cold.
3. I do not eat red meat. No Burgers, Beef hot dogs, Lamb ect. I have been a no-red-meat-etarian for a few years. But I DO eat Chicken, Duck, Turkey.
4. I can get really cold! Ironically enough (from number 2). For the whole week of Christmas 2008, I think I was freezing the entire time, even though I was is California! I feel kind of dumb saying this when the rest of the country is FREEZING!!
5. In... I think 3rd grade I was obsessed with France. Everything about it, I still kind of am but not insane about it!
6. Both of my Mom & Dad LOVE modern houses & furniture. I do too, but I would take the Shingled classic beachie home, over the Modern. But, when it comes to furniture I like a mix or Classic & Modern.
7. I put a lot of (!) and (&) in sentences. I don't know why, I sort of drive my self crazy with it.
8. I LOVE baking (if you have not noticed yet) Macaroons, Cupcakes, Cakes, Cookies ect. I just don't have enough time, unfortunately.
9. I am love horseback riding. I have been riding since I was 8. I am a Hunter Jumper & lease a horse named Grampa (no joke).
10. I am AWFUL at mathematics. Thank goodness for the calculator! I could probably figure it out if my life depended on it. It is just not my favorite.
Makes two Dozen 1 cup sugar Zest of 3 lemons 3 large eggs 4 large egg yolks 1 cup Meyer lemon juice 5 ounces unsalted butter, chilled and cut into small pieces
1. Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
2. Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.
3. Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.
Thank you so so Much, BLC at "The Company She Keeps" (must check out her fabulous blog) For my second blog award!!! You all ways have the CUTEST posts!! "Rules: A) You must be a true lover of the New Year to receive. The person who gave you the award must also heart the New Year. B) List five loves about the New Year. No limit beyond five. C) Pass on, as many peeps as you like. And, let 'em know!D) Don't forget to tag the awarder!"
INGREDIENTS: Macaroon Batter 1 cup (100 gr) powdered sugar ½ cup powdered almonds (about 2 ounces , 50 gr, sliced almonds, pulverized) 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder 2 egg whites 5 tablespoons (65 gr) granulated sugar
Chocolate Filling ½ cup (125 ml) heavy cream 2 teaspoons light corn syrup 4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped 1 tablespoon (15 gr) butter, cut into small pieces
Prune Filling 15 medium prunes (pitted), about 5 ounces (150 gr) prunes 2½ ounces (70 gr) milk chocolate, finely chopped 2 tablespoons Armagnac
INSTRUCTIONS: Preheat oven to 375 degrees F (180 degrees C). Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the countertop to flatten the macaroons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
To make the prune filling: Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain. Squeeze most of the excess water from prunes and pass through a food mill or food processor. Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)
To make the chocolate filling: Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
Assembly Spread a bit of batter on the inside of the macaroons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it's more fun, I think.) I also tend to overfill them so you may or may not use all the filling. Let them stand at least one day before serving, to meld the flavors. Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.
Thank You so so very much, SPG for my very first award!! It is so lovely of you! I can't wait to send it around to more Fabulous blogs!!
You are truly beautiful. Beautiful means more than a pretty face! It also means that you are unique, and oh so full of grace! The things in you that go on much deeper than the softness of your skin are the things that make you beautiful, both inside and within! Rules: Find and give the beautiful ladies that you follow. Don't be shy and don't forget to notify! I am passing this along to....
I ADORE. FASHION, BOATS, ZEN LIKE ACTIVITIES, FAMILY, FRIENDS, DOGS, PHOTO BOTHS, BUNNYS, TINY BOXES, PINK & GREEN, STRIPES, CLOTHES, GARDEN PARTYS, SMALL LEATHER GOODS, VACATIONS, BELGIN LOAFERS, TENNIS, CLOTHES, HORSES, HEAD BANDS, TASSEL DECORATIONS, STATIONARY, TEA, TUNA TARTAR, TACOS, PROJECT RUNWAY, PREP SCHOOL CHIC, CENTRAL PARK, GRAMERCY PARK, FASHION ILLUSTRATION, LAWN SPORTS LIKE, CROQUET, BADMINTON, BOCCE BALL ECT., CLOTHES, WASHINGTON SQUARE PARK, HERMES, MY DINGHIE THE POOKALULU, MONOGRAMS, PEOPLE WATCHING, CAMEOS, SLEEP MASKS & NEW YORK. Not in that order though!