Monthly Archives: May 2016

Cigar, Cooking, dog, Food

The Three Second Rule, Food and Cigars

32 Comments

I firmly do NOT believe in the three second rule… especially when it comes to the kids.

In fact, it’s more like the micro-sub-second rule.

I don’t care if it’s one of my homemade chocolate truffles or a hard candy.

You see, once the food hits the kitchen floor, it legally belongs to the dog. It’s a transfer of ownership. It does not belong to my kids anymore nor especially my granddaughter if she comes.

If the dog is not present, the food gets wasted. It goes into the trash can. Tough luck, dog.

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You see, I think the floor is smothered with yukkies – like dust, microbes, viruses, insect do-do and of course, dog saliva from previous ownership transfers. I can’t imagine allowing those yukkies getting into young mouths. I, too, don’t eat things that fall on the kitchen floor for exactly the same reasons.

Disgusting.

However, an entirely different rule applies to me when I’m outside.

If I drop my cigar – onto the sidewalk where crows do their dastardly deeds or onto a parking lot spotted in days-old engine oil or on the grass where dogs freely mark their territory – the three second rule DOES apply.

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I dropped my cigar. It does not belong to the dog.

In fact, it might as well be a three MINUTE rule.  The cigar can rest on the dirt for a few minutes, even like when I’m doing macro photography.

But…unlike the mundane food, the cigar will not get thrown away. I will not waste it. The dog will definitely not get it.

It will go back into my mouth. I will not give the bacteria from the crow do-do or the grit from used engine oil or fermented dog pee on the lawn a second thought.

You see, it isn’t food. That’s why I can pick up the cigar and put it back in my mouth.

Do you see the logic?

Cooking, Family, Food

Florentine Bars from Scratch

11 Comments

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My bud, Chef Cathy Thomas of Orange County, CA (link here), had posted on her website a marvelous, yummy looking dessert called “Florentine Bars”.  They are a creation of one of her culinary associates, Chef Wonyee Tom, who serves them up by the dozens at her establishment in Huntington Beach, CA called “Tomgirl Baking Co.”

The topping of dried cranberries and apricots plus sliced almonds in a cream and honey based homemade caramel mixture rests upon a wonderful buttery crust… and like all of Chef Cathy’s recipes, the recipe was detailed and easy to follow.

Even I could follow them!

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To make these, the ingredients are listed below but if you home chefs want to throw together this easy recipe, I’d encourage you to visit her webpage; there’s even a video!  (You know how men are visually minded.)

Video link: http://cathythomascooks.com/2016/02/01/tomgirl-baking-companys-florentine-bar-cookies-are-unsurpassed/

The ingredients are:

Sweet dough crust:
1 stick (4 ounces) butter, room temperature
1/2 cup (3 ounces) granulated sugar
1 large egg
1-1/3 cups plus 2 tablespoons (7 1/2 ounces) all-purpose flour
All-purpose flour for dusting parchment paper

Topping:
1-1/2 cups (5 ounces) sliced almonds (not toasted)
1/3 cup (1 ounce) diced dried apricots
1 cup (2 ounces) coarsely chopped dried cranberries
1/4 cup (1 ounce) all-purpose flour
3-1/2 ounces (7 tablespoons) butter, room temperature
3/4 cup (5 ounces) granulated sugar
3 tablespoons (1 1/2 ounces) honey
1/4 cup (2 ounces) heavy whipping cream
Nonstick spray

Here are some steps I managed to take cellphone pics of:

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Dried cranberries and apricots with sliced almonds.

 

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Softened unsalted butter and sugar ready for the mixer and before egg and flour.  When I add the flour, I set the mixer on the lowest speed briefly until most of the flour is under control.  Otherwise, you will have a plume of flour dust.

 

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Dough in general shape of pan and before rolling out. I crease my parchment paper to mark the pan dimensions; it helps me roll it out.

 

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Ready for the 350F oven.

 

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Making the caramel mixture. You should smell the aroma!  By the way, Chef Tom recommends using a stainless steel utensil to stir but I don’t have one that’ll work.  I’m assuming the wooden spoon may give off infused flavors from dishes past?

 

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Mix in the dried fruits and nuts off heat. It does set up very quickly so move fast!

 

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I slice mine up into triangles when there’s still a smidge of warmth left. (ps I also cut off maybe 1/4″ off the sides for presentation… It may be the best part!)

 

Voila!  Great with coffee…or anytime!

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And as testament to the deliciousness, I had made it for the teachers and staff appreciation luncheon last Friday – and they asked my daughter for the recipe!

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Of course, I texted her the proper link to Cathy Thomas’ website.  You should check it out, too, and get on her email distribution!

http://cathythomascooks.com/

Happy baking!