Snagglepuss doth quote from Othello!

Hi Suz!

g’evening peeps — good to be back – thanks to newton for hosting at the last minute last night

I hope you had interesting & colorful dreams last night, Suzanne.

hey newton — i heart snagglepuss – have since i was a kid

how was your day?

hey dearie — i’m thankful that i’ve had no more nightmares :) still not sleeping longer than 4 hours tho :(

how ya doing tonight?

My pleasure to sit in, Suz.
Today – I baked all day between turns at paperwork and fielding calls. T’was great!

And, we got drenched again today.

How you?

whatcha bake and is there enough to share? hope ya get a day or so to dry out before ya get more – norcal still needs more rain from what i’ve read

I’m well. I didn’t get to comment on PUAC this morning for the gardening festival because I took my grandsons to help their great-grandfather plant some tomato plants on his patio. What a joy! The boys, three and a half years old, were so interested and so attentive and each carefully took his turn planting a tomato plant in a big pot. Then my dad named a tomato plant for each of them…..and they were so tickled.

was forking gorgeous here today — after the MET calling session today, i sat out on the porch and soaked up the warm sun. pdx international airport got up to 64 (!) today and i’m sure that beaverton wasn’t far behind. it was nice to sit outside without a jacket and my navy watch cap – felt good to be warm

awwwww what a treat dearie! jen, mike, and stephanie took julesie for her one year photos today. i had the house to myself for the entire afternoon and altho i love my family, it was good to hear the sound of silence (other than the dogs of course). shes ‘conversing’ a lot more — getting to be such a big girl.

Bring on as much rain as you can manage, sky. The reservoirs are in trouble.
•
Attempt number 3 at replicating the famous Aunt Teri’s oatmeal cookies, in which I come ever so close to the prize.

And I got about 6 dozen out of the recipe.
*slides Suz a plate of these rather rich nuggets*

mine mine mine

thank you newton

Yummers.

hey senator — congrats on getting front paged! so good to talk to ya on the phone today while making member calls – after we got off the phone, i read your diary and loved it. was very happy when i saw it front paged tonight.

how ya doing?

Yum! Are you going to share the recipe when it lives up to your recollection?!

Stand by, Dearie – I have today’s edits (refinements) to scribe, and then I will post.

after jujube’s photo session and other errands, the family went to dinner at the cheesecake facory. they brought me back a slice of cheesecake.

i gotta admit, i was a wee bit disappointed. ya would think a place that has cheesecake in its name would made not so mundane cheesecake.

or maybe i have been spoiled by the memory of that fantabulous cheesecake newton brought me when i was still living at the cabin in boulder creek. that was the best forking cheesecake i’ve ever had

Thanks, Suz. I was so stoked to get front paged.

We are waiting for the rain to show up. Looks like it will be a wet week.

we may get some of your wet tonight and tomorrow according to the weather doodette

you are on the most recommended diaries list too :)

on my local news just now, a 100 ft japanese fishing boat swept out to sea by the tsunami a year ago has been found floating off the british columbia, canada, coast… the first piece of confirmed tsunami debris found in north america

I read it will start hitting the west coast soon. Some of it will be picked up by a current that will take it back toward Hawaii.

i recall reading that it would most likely get sucked into the pacific gyre thingie — that dead zone of plastic debris

if a 100 fishing boat could get to the coast i’m sure radioactive water could too

Aunt Teri’s Oatmeal Cookies

ingredients:
• 2 cubes sweet butter
• 2/3 cup loosely packed brown sugar
• 1/4 cup rapadura sugar
• 2 large eggs
• 1 cup (less a tablespoon) whole wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla
• 2 1/2 cups old fashioned oats
• 1/2 cups raisins
• 1 cup chopped walnuts

procedure:
• toast walnuts at 350 about 6 minutes; add oats, toast another 3 minutes
• beat butter and sugars until fluffy, fold in eggs, then vanilla
• mix baking soda, flour, salt, incorporate into wet ingredients
• in thirds, fold in oats, raisins & nuts
• scoop & flatten (very flat, with moistened fork) to size of a silver dollar on ungreased cookie sheet
• bake 8:45
• set 3 minutes, cool

A couple of notes:
If you brown these, they will dry out. You want them the color of oatmeal.
These are supposed to be small, only lightly sweet, and actually taste like oatmeal – not molasses, and definitely not soft.
The raisins are optional, but suggested.

what’s rapadura sugar?

Hey, I only wish I could have authored that cheesecake.
Alas… hey, wait – the author of that cheesecake is now a client, and his wife is Aunt Teri, of the cookies.

Small planet.

South American (I think Brazil) sugar made from cane juice, and pretty raw (unpurified). It’s dark crystals.

oh
my
stars

best forking cheesecake evah… since ya scored aunt teri’s cookie recipe do ya think you will have a shot at snagging the cheesecake one

my heart still goes pitty pat when i think of that cheesecake

ooooo i’ve never heard of it and dont recall seeing it in the sugar aisle… is it a specialty item ya get at a gourmet shop or have to order online?

Hey Suz. An all the gods an goddesses. I have the night off and-no small thing-it was over 32F today and the thaw starts. Wooo Hooo.

That one is sold commercially by the high-zoot market I mentioned. I suspect that one is a secret.

And I could never make that awesome crust. I am crust-challenged, it seems.

This stuff. I haven’t seen it in a market yet.

woohoo homeroid! are ya celebrating?

fork *sigh*

well ya can’t blame a gal for asking :)

me neither… organic, unrefined, and unbleached

I haz a sad…! Still haven’t heard from Christine, and Hilo’s weather has been mighty soggy the past couple of days, with much the same forecast for several more days…! 8-(

Amy just called. She is having severe round ligament pain. Poor person.

Suz, was jujubee walking more today? Is she tickled by her amazingness?

hiya Suzzzz – feeling good tonight?

aloha tut — crap crap and double crap…. doncha have her cell phone # to call? i remember her giving it to ya on a thread a while back

(((amy)))

her attitude today has been ‘i’m a big girl’ — haven’t seen her actually take steps except on video. they were gone most of the day today and she was only downstairs with me for a wee bit

hey ppd — how was your day? still not sleeping long enough but today i’m not verbally tearing folks’ heads off….

Well, I’m gonna turn in early tonight. Have to drive out to Valencia in the morning for the 1st birthday party for my step-great-grandson. Should be lots of fun!

Heck yeah. Mrs Oid an i did a recycling-dump run then went for a walk. I had to lose some sleep but i have a couple daze to make up for it. “This night life aint no life but it’s my life”http://www.youtube.com/watch?v=cxc8oapOl7o
Bein a hack is a hoot.

g’nite dearie – have fun!

oooooo bbking *and* willie… that’s a great version

Aloha, Suz and lln pups…! I’ve called it several times and left voice messages…!

I hate to ask, so I yahoo’d it.
Um, ouch.

i hope she gets back to ya soon tut — and that she’s been having such a blast and only just then got a break to call ya – fingers and toes crossed

That sux, Senator…! Congrats on being front-paged…!

my pill is starting to kick in so i’m gonna get horizontal peeps. thanks for letting me hang out with ya tonight.

i’m looking forward to seeing what tut has up his sleeve for sun and mon nite

g’nite all

Tut i have had visitors lost for WEEKS an then there they are at yer door. Just after you start calling the hospitals.

Sweet dreams, Suz…! I hope ya get more than 4 hours rest tonite…! *g*

nite suz

*heh* Alaska’s big enough…! ;-)

But, she’s only here for 5 days and I’d really like to meet her in person…! *g*

Hi guys.

Aloha, tuez…! How’s Floridaze…?

Perhaps the isle is more pretty than thou?

Does anyone know why we keep shooter around here?

Floridaze is closer to paradise than wet Hilo, me thinks. However that will change in a month or so.

I haz a sad that CE hasn’t contacted you yet, too. I like meeting virtual friends.

hiya CT

*heh* That’s a given…! ;-)

I do want to meet her, she’ll be the second firepup I’ll have met…! BobinHIAZ being the first…! ;-)

Me thinks some may see an AHAH moment. Which would be rare but worth the trouble.

Aloha, PPD…!

He was particularly loathsome on Dakine’s thread, of course he engaged me directly which didn’t help.

I’ve actually been kind of impressed we’ve put up with his shit for so long but…

He’s the ‘house’ troll, I suppose…! ;-)

Damn missed Suz. Oh well. Hi folks! Cheese cake !!!

Aloha, spocko…! I liked your diary earlier…!

Yes, that resident troll’s been around forever but we flag dissenting opinion too much?

On edit: s/

Thanks! Snarky humor doesn’t get front paged, but I enjoy writing it more.
Writing funny things and saying things in a funny way are different.
I’m much better at the spontaneous funny comment said
in a funny way than I am in writing something funny.

My piece, Jesus’ Yearly review is still my
Most favorit recent piece.

*heh* Ya gonna open up that can of worms, tuez…? ;-)

Interestingly, I was bemused by many that stated they’d been following since Libbygate and all, and about all these cliques…! I’ve been here ever longer, and never even learned the secret handshake…! Fer shame, eh…? ;-)

Red Velvet Cheesecake Cake
This won me second prize in the neighborhood bake off.

Yield: 12 to 14 servings
Prep Time: 1 hr + cooling and chill times
Cook Time:1 hr, 15 min

This recipe has a few steps to it, but it’s all worth it in the end! It’s easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.

Ingredients:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions:

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

Tips:

*For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly

how’s everything on the island tonight, CT?

Dayam, that looks delish, spocko…! Unsweetened Cocoa, eh…?

I’m going back to the bed I inhabited prior to the cat demanding she wanted to eat in the middle of the night.

If anyone wants a tuxedo cat let me know. As cats go, she isn’t bad. House trained even. But she wants food just about 24/7 and just try that one with a puppy in the house. She is presently, innocently, sleeping on a box of “junk”, recharging her batteries for her next big push for food. She is the Prius from hell.

Trying to get over a cold that has waylaid me for the past two days…! 8-(

Sweet dreams, tuez…!

I’m still waiting for the “access” my 2nd tier membership affords me :)