Wow! Has a lot been going on! Forgive me for not posting very much this weekend. I went to Leavenworth to visit my friend Kelly and go to her birthday party, and then I stayed overnight to spend some time with Christian, Annette and the kids. Christian brought me back this afternoon, but then I had to get some hours in for work since I was a little distracted on Friday. I felt like I owed the magazine some time, especially since I’ll be going to NIH soon. I still haven’t heard anything about arrangements for that trip, but I’m not surprised. The department that makes all the appointments and travel arrangements is a bit overwhelmed right now. I know they’ll work it out – and frankly, I don’t even care if I see a schedule of appointments. Once I’m there, they can run whatever test they feel they need as far as I’m concerned, so why fret about the details. As long as I get a plane ticket, I’m a happy camper.
Here's another recipe from Toby! Thanks Toby......and I'll get the others posted soon! Ratner's Cheesecake and plain cookies Ratner's was a Jewish dairy restaurant in the lower East Side of Manhattan. This recipe, from my disintegrating, no longer in print Ratner's cookbook, is the closest I've ever gotten to reproducing the rich, heavy cheesecake my mother made when I was a kid. It's worth the time it takes to prepare and every last calorie. Dough Can be prepared in advance. Makes enough for two cakes. Can be frozen or used to make cookies – see recipe below. 1 cup sugar 1 teaspoon vanilla extract 1 cup shortening 1 teaspoon lemon extract 1 cup butter 2 eggs 3 cups sifted cake flour ½ teaspoon salt 2 cups all purpose flour 1 teaspoon baking powder 1. In a bowl, combine all ingredients with hands. Refrigerate 3 -4 hours, or preferably overnight. Filling (for
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