What is written without effort is in general read without pleasure.
My mother, after years of diligent research, came up with what I think is not only the easiest Chocolate Mousse Pie recipe, it's the best. It is, however, incredibly rich, so you'll likely want to serve rather slender pieces. It's especially lovely if you garnish it with whipped cream, slivered almonds, and or fresh berries.
Baked and cooled pastry (shortbread, chocolate or plain)
1 12 ounce package semi-sweet chocolate morsels (like Ghirardelli)
2 1/2 c. cream, divided into 2 cups and 1/2 cup
1 t. vanilla
1 T. Rum, Bourbon, Grand Marnier, or Cointrieau, or Peach Schnapps or Raspberry Liquor (double or triple this according to taste)
Lena R. Spangenberg
This is another of my mother's recipes, one that I suspect she was making before I was born. It's one of my father's favorites, next to her "Clemson Peach Pie" (a recipe that I can only successfully make 1 out of 3 times). We usually had Pecan Pie at Christmas and Thanksgiving. It's a very Southern recipe, you don't see much call for Pecans in Yankee cooking. My mother always sorts out the Pecans, reserving the best looking Pecan halves to place in an elaborate pattern.
1 Cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
3/4 cup Karo syrup (clear syrup)
2 Tablespoons butter
1 Cup plus of pecans
Lena R. Spangenberg
This recipe, which came from an advertisement for Fleichman's Yeast, officially makes a dozen rolls. Rather than double it to make more, it works better to make separate batches. If you cook the rolls until they're almost done, then take them out, cool them and freeze them, they can be cooked ahead and you can take out one or two (or more) as you need them. I don't bother with the pan of water in the oven; I just cover the rolls and let them rise in a draft-free but warm area until they look big (they should at least double in size). Just let them sit for an hour or two. I also tend to make 8 balls instead of 12 for dinner rolls, and four for hamburger/sandwiches/cinnamon buns, which one can make by adding cinnamon and raisins to the dough as you knead.
2 to 2 1/2 cups unsifted flour
2 Tablespoons sugar
1/2 teaspoon salt
1 package Active Dry Yeast
1/2 cup milk
1/4 cup water
2 Tablespoons margarine
The juvenile sea squirt wanders through the ocean searching for a suitable rock or hunk of coral to cling to and make its home for life. When it finds its spot and takes root, it doesn't need its brain any more...so it eats it. It's rather like getting tenure.
The commonplace, as Richard Lanham tells us:
was a general argument, observation, or description a speaker could memorize for use on any number of possible occasions. So an American statesman who knows he will be asked to speak extempore on the Fourth of July might commit to memory reflections on the bravery of the Founding Fathers, tags from the Declaration of Independence, praise of famous American victories, etc. A few scattered traditional loci death is common to all; time flies; the contemplative vs. the active life; the soldier's career vs. the scholar's; praise of a place as paradisiacal; the uses of the past; a short, celebrated life vs. a long, obscure one.
(Lanham, Richard. Handlist of Rhetorical Terms (University of California Press: Berkeley, 1994).
The American Heritage Dictionary defines a commonplace book as "a personal journal in which quotable passages, literary excerpts, and comments are written."
I've written about the striking similarities between weblogs or blogs and the traditional commonplace book elsewhere. This blog is an experiement in using a blog as my commonplace book, instead of the various notebooks, files, scraps of paper and HyperCard stacks I've used in the past.