It's Tommy, the photographer. He and Frankie the Cat keep me in photos. I love to take my own, but it's hard to concentrate on being a photograhper when you're trying to concentrate on being the HPS Network VP. Too many hats and they both do such a wonderful job, that I don't worry about it anymore. This year poor Frankie the Cat ended up in the emergency room and had a respiratory infection. He got banished to his hotel room for a day while the antibiotics kicked in so he wouldn't make anyone else sick. Poor Frankie - we all look forward to conference so much I know he must have been going bonkers up in his room.
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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