"It is only with the heart that one can see rightly;
what is essential is invisible to the eye.", said the fox. - Le Petit Prince
-- posted by Pooh Bear @
2/27/2008 03:06:00 PM
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-- posted by Pooh Bear @
2/22/2008 08:27:00 AM
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Why isn't Christianity more inclusive? How can we believe in God when there's so much suffering in the world? Doesn't Christianity stifle personal freedom and destroy social cohesion? Why has the church been guilty of so much violence, injustice, and oppression? Isn't the bible culturally regressive, and historically unreliable?
These are just a few of the questions and doubts even ardent believers wrestle with today. As the founding pastor of Redeemer Presbyterian Church in New York City, Timothy Keller has compiled a list of the most frequently voiced “doubts” skeptics bring to his church as well as the most important reasons for faith. And in The Reason for God, he addresses each doubt and explains each reason. Keller uses literature, philosophy, real-life conversations, and reasoning to explain how faith in a Christian God is a soundly rational belief, held by thoughtful people of intellectual integrity with a deep compassion for those who truly want to know the truth.
-- posted by Pooh Bear @
2/21/2008 09:49:00 PM
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Next she brought in the teapot — a modern, clear glass decanter — and a steel thermos. From a foil bag, she shook dry oolong tea into the pot. Dark green and clumped like clenched fists, the leaves carried a faint fragrance of flowers and springtime earth.
Her waist-length ponytail swinging with her steps, Wang made the tea as she talked to her guests, displaying the kind of unaffected grace formed by endless repetition. She poured hot water from the thermos onto the leaves.
I watched them unfurl like hands opening. After allowing three minutes for the steep, she filled the warmed cups on a separate tray, deliberately letting the walnut-brown tea splash over the rims.
Now, I took a sip: A hint of smoke, sweet and slightly astringent like sage, finishing with a lasting tartness on the back of my tongue.
That sip contained much more than its taste: the soil and sun of Fujian province, the farmers who harvested and processed the leaves and thousands of years of Chinese culture, all brewed into one simple cup, served as a matter of course to friends.
In China, tea's country of origin, tea drinking can be an exacting spiritual ritual or a simple pleasure. With more than 6,000 varieties of tea and more than 1 billion people, the variations on the product and the practice are endless. When I went to China last year, I explored the world of tea whenever I could. That wasn't hard; as one man told me, "Tea is like the Great Wall; it's part of who we are."
April is probably the best month of the year for a tea pilgrimage. In Zhejiang province, three hours south of Shanghai, the spring harvest of longjing, or dragonwell, was just coming in. Longjing is China's most famous green tea, and it's best served fresh. It was late in the afternoon when I arrived in the narrow mountain valley of Mei Jia Wu village. "The village name means 'First Tea Shoots,'" my guide said. "Everybody here is a tea farmer."
"Or a tourist," I added, because there were busloads of them swarming the model farm where we parked.
Along with eight other travelers from the United States, France and Japan, I was shuffled quickly through the workings of the plantation. First, we stood at the edge of a field, looking at the long lines of thigh-high shrubs with elliptical leaves. The rows followed the contours of the hilly land.
"We pick tea in three seasons — spring, summer and autumn," said our minder, a tiny fireplug of a woman named Mei Ie, or Plum Swallow. "Spring is the top harvest, and it is done by hand, only the best leaves. Summer and autumn harvest is not so good. We chop it to little pieces and put it in tea bags for export. Probably to the U.S. Ha!"
She explained that all tea in the world comes from the same evergreen shrub — camellia sinensis — but differences in soil, weather and processing affect the finished product.
After picking, tea leaves are spread to dry on concrete pads briefly and then, batch by batch, pan-fired by hand in order to fix the flavor into the leaf. We watched a man on a stool working over a wok, brushing a few handfuls of the flat, narrow leaves in a circular pattern over the hottest part of the pan.
Then we were ushered into a long conference room, where Mei Ie showed us how to make a proper cup of tea.
"One pinch between two fingers," she demonstrated, dropping the bright, flat green leaves directly into glass tumblers. "Boiling water destroys vitamins and flavor," she said. "We first boil then let the water cool for five minutes; the best temperature for this tea is 185 degrees."
She poured an inch of hot water onto the leaves in each glass. "The first pour is for smelling," she said. The steam was as fragrant as freshly cut grass. Then she filled the glasses.
The tea went down smooth, a nutty flavor with just a hint of citrus, and finished with a pleasing tartness — not at all like the bitter stuff that typically turns up in American tea bags.
A golden teapot as big as a minivan tilted toward a matching cup outside Zha Bei Park, across the street from Shanghai's biggest wholesale tea market, Da Ning Tea City.
"It says, 'Welcome to Tea City, everybody! Have a cup of tea,'" said my enthusiastic 26-year-old translator, Maxine Chen.
Tea City is a four-story building the size of a city block. Arrayed around an atrium were dozens of teashops, representing different growers and regions. Some were spare, elegant rooms showcasing $500 clay teapots and tea in gorgeous ceramic canisters. Others were more like big closets filled with 50-gallon plastic barrels of fresh tea leaves. No tea bags were in evidence in any of the stores, but all of them had a tea-tasting table, and Chen and I went from one shop to the next, sipping the many teas of China.
At the Geow Hong Tea Shop, we tasted tea from Anxi village in Fujian province, the reputed source of China's most famous oolong, Ti Kuan Yin, or Iron Goddess of Compassion. "You can say what you want, but Fujian oolong is the best," said the proprietor as he lit a cigarette.
At Qian Ye, we sampled the famous oolongs of Taiwan, including Dong Ding, aged for 20 years and selling for more than $50 for a quarter-pound. It had an oaky, complex and strong flavor, almost like brandy. "Everyone knows that Taiwan oolongs are the best," said the proprietor, who sent us out the door with samples.
We drank pungent and medicinal pu-erh, a dark tea that is fermented in caves. We sipped fragrant and subtle white tea, harvested from the finest spring buds, and tasted wild tea, picked from uncultivated trees in the forest.
Finally, we stopped at a longjing outlet, and I purchased a pound or so of top-grade green tea for about $60. Chen was stunned by the price. She called her dad on her cell phone to make sure I wasn't getting ripped off. He informed her that the price was good. I already knew it was; getting this much top-grade, spring-picked longjing would cost at least $175 in the United States, if it could be found at all.
On my last day in China, I went to Shanghai's most famous teahouse, Huxin Ting Chashi (Midlake Teahouse). The ornate red structure with curling eaves appears to float in the middle of a pond in bustling Yu Yuan Gardens. It can only be reached by crossing a zigzagging footbridge, built to throw off evil spirits, which can only move in straight lines.
I went with a Chinese friend, David Wang. We took an upstairs table by a window, overlooking the pond. Steady rain fell. We both ordered white tea, which was served with boiled quail eggs, dried plums and roasted pumpkin seeds.
The waiter poured hot water onto the leaves in our clear glasses, and we watched the pale leaves tumble in the water before settling to the bottom. A faint smell of flowers rose in the steam.
"You know, coffee is good," Wang said, "but tea is beautiful."
-- posted by Pooh Bear @
2/20/2008 08:04:00 AM
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Cherry-Chocolate Chip Cookies: The cherry on top of these rich, decadent cookies captures the panache of Aries. Plus, Aries with its connection to Mars, loves red.
TAURUS
Cashew White Chocolate Cookies: Taurus is addicted to sensual delights. With a mix of crunchy, chewy richness, this cookie is a veritable Taurean heaven.
GEMINI
Chewy Gingersnap Cookies: The ginger in these cookies captures the "zip" associated with gemini. They're also perfect for a cup of tea, one of Gemini's favorite pastimes.
CANCER
My Mother's Amaretti: Cancer is addicted to family heirlooms. As this recipe is handed down from generation to generation, it captures Cancer's love of home, family, mom and sweet cookies.
LEO
Krazy Kahlua Koffee Kookies: Leo loves giving opulent (and sometimes off-the-wall) gifts that celebrate the glory of romance, and these cookies are a perfect example.
VIRGO
Simple but Perfect Shortbread: These cookies are definitely harmonious with the ever practical and perfectionist Virgo.
LIBRA
Café Latte Carmamello Biscotti: Biscotti, for me, has a simple and timeless elegance. This luscious recipe embodies the elegance and sophistication of Libra.
SCORPIO
Killer Dark Chocolate Thins: Scorpios are known to walk on the dark side and lend an edge to whatever they touch. So we should expect no less from this killer dark chocolate. It's sweet death for the lips.
SAGITTARIUS 
Melomakarona (Greek Honey Cookies): Not only do these cookies have an "international" flavor, which is very Sagittarian -- they also pay homage to the sweetness of Jupiter, the planetary ruler of Sagittarius and, incidentally, honey.
CAPRICORN
Chocolate Chip Cookies: This is a great recipe modified for life in the mountains. Capricorn is all about rising to the top, and these cookies are no exception.
AQUARIUS 
Surprise Cookies: As an air sign, Aquarius likes to keep things fresh, with plenty of surprises! The gooeyness of these cookies is the surprise -- just like the softer side of the intensely private Aquarius, which you only get to see once you know them.
PISCES
Cookie Crack: Pisceans love anything that can catapult them into the stratosphere of ecstasy. As a strongly emotional sign, however, they have to be careful that their love of ecstasy doesn't become an addiction. As this recipe is even called "crack," Pisceans better watch out!
-- posted by Pooh Bear @
2/14/2008 09:31:00 PM
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Pink Velvet Cupcakes | |
| Recipe Directions & History | |
| cuppincakesforyou.blogspot.com Pink Velvet Cupcakes I've always wanted to make a pink velvet cupcake. Now, with Valentines around the corner, it seemed like the perfect time. These cupcakes are a updated, knock-off of a red velvet cupcake. Red velvet cupcakes consist of essentially a chocolate batter (dyed deep red) with a dense cream cheese frosting. I wanted the pink velvet cupcakes to be a white chocolate batter (dyed pink) with a whipped, lighter cream cheese frosting. Topped with pink marzipan hearts and pink sprinkles, these cupcakes were undeniably cute. I think every girl under 12 would probably die to have some of these at her birthday party. How did they taste? Excellent. The frosting is not a "cream cheese overload." It was more sweeter, which paired nicely with the tang. The cupcake was also quite delicious, but it tasted more like a dense vanilla cupcake than a white chocolate cupcake. I searched long and hard for a good recipe, and finally settled on Food and Wine's white chocolate cupcakes. I picked this one because, out of the recipes I've seen, it was the one that included the MOST white chocolate in the batter. When I sampled the batter, it first tasted like a yummy vanilla batter, and then the white chocolate hit you as a pleasant aftertaste. When I baked them, though, the "white chocolate-ness" did diminish some. I think one of the problems is that white chocolate tastes so much like vanilla anyway. I will experiment with this batter again to see if I can get a more chocolaty flavor, but that's just because I am a choc-o-holic. I might try the white chocolate cupcake recipe from Crazy about Cupcakes (Krystina Castella), since I bought that book last year and haven't really done anything with it. Either way, this cupcake has a great flavor (particularly if you like the vanilla - vanilla combination on cupcakes). By the way, if you'd like a lighter crumb (not as dense), substitute half of the flour with cake flour. Enjoy! Marzipan Hearts 3.5 oz (half of a regular tube - 70z; you can find in almost any baking aisle of the grocery store) Burgundy gel-paste coloring 1) Using a toothpick, dip into the gel-paste and slide the coloring over the marzipan, four times.  2) Knead the coloring into the marzipan.3) Roll out the marzipan, about 1/8-1/4 inch thickness. 3) Using a mini, heart-shaped cookie cutter, cut out heart shapes in the marzipan. 4) Store in an air-tight container (using parchment paper between stacks) until ready for use.  White Chocolate Cupcakes 24 cupcakes; 350 degree oven 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 sticks (6 ounces) unsalted butter, softened 1 1/2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1 1/4 cups milk 8 ounces white chocolate, melted Pink gel-paste coloring 1) Sift the flour with the baking powder and salt. 2) In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy, about 3 minutes. 3) Add the eggs, 1 at a time, beating for about 10 seconds after each addition. 4) Add the vanilla. 5) At low speed, alternately beat in the dry ingredients and the milk in 2 additions. 6) Add the melted white chocolate and beat just until incorporated. 7) Add anywhere from 1/8 - 1/4 tsp. of the pink gel paste coloring. Mix thoroughly. 7) Scoop batter into paper-lined muffin tins, about 2/3 full. 8) Bake 20-24 minutes, depending on your oven. Insert a toothpick into the middle of the cupcake. If it comes out clean, they're done. 9) Cool cupcakes on a wire rack. Whipped Cream Cheese Frosting 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 - 3 cups confectioners' sugar 1 tbsp. whole milk 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1) In your mixer, whip butter and cream cheese together until smooth and fluffy, about 3 minutes on med-high speed. 2) Add 1 cup of the sugar and whip until combined. 3) Add milk, vanilla and salt. Whip until combined. 4) Add another cup of sugar and whip. From here, add 1/2 cup at a time until the frosting has reached your desired consistency. (I believe I used 3 cups total.) 5) Turn you mixer to high and whip for about a minute. *Note: this makes just enough for 24 cupcakes. If you like more frosting on your cupcakes, make a double-batch of this frosting. Assembly 1) Pipe frosting onto cooled cupcake. 2) Sprinkle with pink sprinkles. 3) Add a marzipan heart as garnish.    |
Once upon a time I lived in Portland, Maine where there was a really great radio station called WCLZ. One morning, while driving to my cubicle dwelling office job, I heard the DJ announce that Minnie Driver was going to be playing a live set in “Studio Z.” Since Minnie Driver is one of my favorite actresses and I’d revered her since she packed on the pounds and shamelessly made out with Chris O’Donnell in Circle of Friends, I knew I had to figure out a way to go. Unfortunately, it was one of those sign-up online and we’ll pick 10 random winners deals. So resourceful girl that I am, I used every email address I’d ever had in my life (and maybe created a few extras) to sign up for the session — and surprise, I won a spot. I ended up missing 5 hours of work that day. Who knew Minnie would be 3 hours late…but while I was there she sang a cover of Bruce Springsteen’s Hungry Heart and I really loved it. You can find it on her CD Everything I’ve Got in My Pocket.
You may be wondering how I was able to miss 5 hours of work in the middle of the day without getting into trouble? Well I attribute it at least partially to these cookies. As I’ve mentioned before, straight out of college my cooking skills were limited to things that came out of a box and the occasional Betty Crocker cake mix based cupcakes, and since I lived alone, all of my baking experiments were brought into the office to share. During the two years that I worked there, I think I made these sugar cookies for every holiday and using every conceivable shape and icing color. Sugar Cookies — the best way to make friends and influence people. Give it a go!
Hungry Heart Cookies aka Old Fashioned Sugar Cookies (Originally published on the Food Network website)
Note: Thanks to Anna D for sharing this recipe and allowing me to adopt it as my own almost 5 years ago!
1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a bowl, cream the butter and sugar.
Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, baking powder, and salt.
Stir flour into butter mixture 1 cup at a time.
Chill dough for 3 to 4 hours.
Roll out dough and cut into shapes with cookie cutters or a knife.
Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie.
Remove cookies to a rack to cool completely.
Pretty Pretty Princess Icing
1/2 stick of butter
1 teaspoon of vanilla
Approximately 3 cups of confectioners sugar
Approximately 1/4 cup of milk
A few drops of red food coloring
Combine everything into a bowl and mix until uniform. If the icing is too thin add more confectioners sugar, if it’s too thick add a little more milk. Ta da!
-- posted by Pooh Bear @
2/13/2008 09:37:00 PM
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-- posted by Pooh Bear @
2/12/2008 09:35:00 AM
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~ ~ ~ use The best tools for the best cakes ~ ~ ~
(For individual decorating tips of all types see below the table)
Whether you're an expert decorator or are just beginning, you'll find these sets designed
for your own level of skill and will give you the confidence to expand your creativity!
| 53 Piece Cake Decorating Set Wilton's "most complete collection" - the perfect foundation for any decorator. With the wide range of tips, tools and colors included, cakes can be made in virtually any style. In each set you'll find: (a) 18 decorating tips - rounds #2, 3, 5, 7, 12 for printing, writing, outlines & dots - stars #16, 18, 21, 32 for shells, zigzags & rosettes - drop flower tips #129, 135 - petal tips #101, 103, 104 for bows, ruffles, rosebuds, sweet peas - leaf tips #67, 349, 352 for basic, veined & stand up leaves - basketweave tip #48 (b) 5 concentrated icing colors - golden yellow, rose, violet, cornflower blue, moss green (c) 24 decorating bags - 12" (d) 2 quick change couplers (e) 1 spatula - angled grip 8" for easy icing (f) 1 flower nail - 1 1/4" hand held revolving platform allows easy control while making icing flowers (g) instructional book - step by step cake decorating beginners guide, full color presentation of techniques, baking, icing. (h) plastic storage tray for convenient drawer storage. (2104-2546) $29.99/Set |
| 25 Piece Cake Decorating Set A solid foundation set. This 25 piece Wilton set has 5 metal decorating tips [1 round, 2 open star, 1 leaf & 1 petal]; 12 12" disposable decorating bags, two tip couplers. four 1/2 oz. icing colors (Lemon Yellow, Pink, Sky Blue, Leaf Green) , one 1 1/4" flower nail and a 12 page instruction booklet. (2104-2536) $11.99/Set |
| Starter Set: 18 piece set - the ideal starter set - essential tips, tools & colors. Includes (a) 4 versatile decorating tips: 4, 12, 18, 103 (b) 5 Icing color pouches: 1.9 gm. ea. of Royal Blue, Kelly Green,. Lemon Yellow, Red-Red & Orange (c) 6 disposable plastic decorating bags (d) 2 quick change tip couplers (e) step by step instructional cake decorating guide. (2104-2530) $6.99/Set |
| Cupcake Decorating Tips 12-piece Set Includes 4 tips & 8 bags for decorating plus Instruction Booklet. Tips→ Star 1M, Star 22, Round 12 & Bismark 230 You will be amazed at the variety of beautiful designs you can create. (2104-6667) $7.99/set |
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The Dessert Decorator Pro: Easiest way to add beautiful decorations to any dessert, cake, or appetizer in minutes. Durable, cleans with ease. Features include: Rotating cylinder (to place tip at exactly the right position), pull-out plunger (inner ring pushes filling smoothly thru cylinder), convenient thumb lever (for easy one hand decorating), universal design (fits virtually any tip/coupler), stainless steel (won't transfer flavors & maintains temperature). Set includes: 6 durable Nickel-Plated tips (leaf, petal, bismark & 3 stars); 2 Tip Couplers; Tip/Coupler Dishwasher & Storage Bag; Idea & Instruction Booklet. (415-850) $29.99/Set |
| Dessert Whipper Pro This really makes it easy to add a luxurious look & rich taste to your favorite desserts. Just pour ingredients in the canister, twist on a charger, shake and dispense using the filling or decorating tips. No guessing - no messing! Everything gets perfectly blended in the canister. The easy press lever with single hand operation gives you great portion control - anyone can make desserts look simply great. Complete set includes Dessert Whipper Pro, 10 charger cartridges, 2 versatile decorating tips (straight for filling, and tulip for decorating), and recipe booklet. (2104-1290) $59.99 (Product Features include> easy press lever for portion control; high yields - produces 5 times the amount of liquid whipping cream poured in; brushed aluminum finish is easy to handle & resists smudges; Wilton quality) |
| The 50 piece Tool Caddy Decorating Set: The perfect set for both beginning and advanced decorators. The generous selection of tips, colors and tools gives you everything needed to decorate virtually any type of cake. The handy caddy has plenty of room to add new items and keeps everything organized to save you time. Includes Cake Decorating Easy as 1-2-3 instruction book. Save over $17 compared to individual prices. (2109-859) $54.99 ea. ~ Contents ~ • 5 Standard Round Tips • 2 Drop Flower Tips • Flower Nail 1 1/2" • 4 std. Open Star Tips • 2 Std. Couplers • Tip Brush & Practice Board • Multi-Opening Tip • Basketweave & Closed sSar Tips • 1 10" Soft Touch Bag • 8" Straight Spatula • 3 Petal & 2 Leaf Tips • 18 Disposable Bags • Four 1/2 oz. Icing Colors> Christmas Red, Leaf Green, Lemon Yellow, Royal Blue |
| The 100 piece Tool Caddy Decorating Set: This convenient caddy contains the most complete collection of tools, colors & flavors for the cake decorator. The perfect way to organize, carry & store the essentials. Lift out tray holds tips, couplers, brushes & colors securely. Upright storage prevents spills. Generous storage room keeps books, spatulas, bags & other supplies neat & organized. Save over $30 compared to individual prices. (2109-861) $129.99 ~ Contents ~ • 8 Icing Colors in .5oz. jars> Golden Yellow, No Taste Red, Brown, Violet, Pink, Royal Blue, Black, Kelly Green • 18 tips: Round>#1, 2, 2A,3, 12 Star> #16, 18, 21, 32 Basketweave> #48 Leaf> #67, 352 Petal> #102, 103, 104, 125 • Drop Flower> #120 Cake Icer> #789 • 3 couplers> 2 standard, 1 large • Decorating Brush Tip Cleaning Brush • 24 Disposable 12" Decorating Bags • 4 Tip Covers • Tip Saver • 3 Spatulas> 8", 13", 8" tapered • Flower Lifter • Book> Decorating Cakes • Quick Easy Roller • Easy-Glide Fondant Smoother • Flower Nail #7 • Practice Board with Patterns • 2 Bake-Even Strips • Garland Maker • 20 All Purpose Disposable Decorating Gloves • Cake Leveler • 8 oz. Clear Vanilla & No-Color Butter Flavors • 2 Tip/Coupler Dishwasher and Storage Bags • 3 Professional Reusable Decorating Bags> 8", 10", 16" |
| Wilton Cake Decorating Kits - Courses I - II - III Wilton Cake Decorating Kit - Course I: The essential tools needed: 7 decorating tips: Round 3 & 12, Star 16 & 21, Rose 104, Drop Flower 2D, Leaf 67 -- 3 decorating bags (2 reusable) -- 2 std. couplers -- Flower Nail #7 --Spatula -- Decorating & Tip Brushes -- Practice Board (2116-105) $22.99 Course 1 - Instruction Book: Discover Cake Decorating 8 1/2" x 11" 48 pgs. (902-240) $4.99 Wilton Cake Decorating Kit - Course II: For performing the techniques taught in Course II: 11 metal decorating tips (#1, 2, 5, 14, 47, 59s/59°, 81, 97, 101, 103, 104) -- 2 tbsp. color flow mix -- 9 pc. flower former set --2 7 3/4" oval pans (2116-106) $24.99 Course II - Instruction Book: Flowers and Borders 8 1/2" x 11" 48 pgs. (902-1246) $4.99 Wilton Cake Decorating Kit - Course III: Everything you need for Course III: 8 metal decorating tips (#11, 32, 68, 86, 101s, 127, 349, 352) -- 6 pc. heart cookie cutter set -- bite size star cutter -- 8 pc. lily nail set -- four 7" Baker's Best Pillars -- 8" Baker's Best separator plate -- 1 pkg. yellow stamens, petite song bird, white cake Sparkles, cake dividing wheel. (2116-107) $24.99 Course III - Instruction Book: Fondant and Tiered Cakes 8 1/2" x 11" 48 pgs. (902-1248) $4.99 |
-- posted by Pooh Bear @
2/03/2008 08:36:00 PM
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