The IKEA cashier didn't ring up one of Jennifer's items, so she picked up Victoria, then me, then we went back to the store. This store has all kinds of great stuff for kids to play with. Unfortunately, J was in no mood to play and kept stalking off. We ate dinner there, too. Last time we ate at IKEA there was a weird special: five cold meatballs rolling on a piece of buttered bread with some lettuce and pickle slices. Ninety-nine cents. I was a little disappointed to find that the new special was more than twice the price at $1.99 but at least it was just as weird. The same buttered bread (it's good) with lettuce, a sliced egg, mayonnaise, and a clump of shrimp. The store was practically empty.
Back at home we made a horrible little gingerbread house. Jennifer and I couldn't get the stiff icing to squeeze out of the bag as illustrated and Victoria was getting squeezed out of the whole process. We ended up watering down the icing and applying it with a knife. That worked much better.
Jennifer put Victoria to bed while I read Eragon as fast as I could. I got it as a present for my niece and tomorrow is the latest I can mail it.
1 cup finely chopped pistachios
2 egg yolks (supposed to be 1 large, but mine were small)
1/4 cup sugar
1/4 cup honey
1/4 cup all-purpose flour
1 tablespoon minced lemon rind
1/2 teaspoon cinnamon
1/4 teaspoon cloves
14 8x12 sheets of phyllo (you can cut 7 big sheets in half)
slightly more than 1/2 stick unsalted butter, melted
confectioners' sugar
1. Heat oven to 350°.
2. In large bowl, combine pistachios, yolk, sugar, honey, flour, lemon rind, cinnamon and cloves; knead mixture until it comes together like a dough.
3. Cover phyllo with a damp towel. Uncover to remove phyllo sheets as needed; promptly recover.
4. Brush one sheet of phyllo with butter.
5. Roll a 2-tbsp glob of pistachio mixture into an 8-inch rope, set it along the short side of the phyllo. Roll phyllo around filling. Place, seam side down, on a baking sheet. Brush with butter. Continue with other half of sheet, and remaining phyllo and filling.
6. Bake in 350° oven 15 minutes (should be light brown, not white). Cool.
7. Cut each roll into 6 little logs. The ends are too crunchy to keep. Chop them off and pretend that you threw them away even though everyone knows you ate them.
8. Sprinkle with confectioners sugar.
Back at home we made a horrible little gingerbread house. Jennifer and I couldn't get the stiff icing to squeeze out of the bag as illustrated and Victoria was getting squeezed out of the whole process. We ended up watering down the icing and applying it with a knife. That worked much better.
Jennifer put Victoria to bed while I read Eragon as fast as I could. I got it as a present for my niece and tomorrow is the latest I can mail it.
1 cup finely chopped pistachios
2 egg yolks (supposed to be 1 large, but mine were small)
1/4 cup sugar
1/4 cup honey
1/4 cup all-purpose flour
1 tablespoon minced lemon rind
1/2 teaspoon cinnamon
1/4 teaspoon cloves
14 8x12 sheets of phyllo (you can cut 7 big sheets in half)
slightly more than 1/2 stick unsalted butter, melted
confectioners' sugar
1. Heat oven to 350°.
2. In large bowl, combine pistachios, yolk, sugar, honey, flour, lemon rind, cinnamon and cloves; knead mixture until it comes together like a dough.
3. Cover phyllo with a damp towel. Uncover to remove phyllo sheets as needed; promptly recover.
4. Brush one sheet of phyllo with butter.
5. Roll a 2-tbsp glob of pistachio mixture into an 8-inch rope, set it along the short side of the phyllo. Roll phyllo around filling. Place, seam side down, on a baking sheet. Brush with butter. Continue with other half of sheet, and remaining phyllo and filling.
6. Bake in 350° oven 15 minutes (should be light brown, not white). Cool.
7. Cut each roll into 6 little logs. The ends are too crunchy to keep. Chop them off and pretend that you threw them away even though everyone knows you ate them.
8. Sprinkle with confectioners sugar.
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