Comments for Lucidia

Comment on Pear-Apple Crumble with Gluten-Free Oat-Quinoa-Pecan Topping by apple crumble

apple crumble — Thu, 16 Feb 2012 19:17:01 +0000

This is a delicious recipe. As you can guess I am a bit of an apple crumble fan, my fiancee can’t eat gluten either so this is perfect. thank you for sharing.

Comment on I LOVE my Macintosh by Lucinda

Lucinda — Mon, 28 Nov 2011 15:24:41 +0000

Hi Jane!
Looking forward to hearing the rest of the story.
Lucinda

Comment on I LOVE my Macintosh by janE

janE — Mon, 28 Nov 2011 06:05:19 +0000

I had forgotten the bomb. I too started using a MAC in about 1986 or so. The graphics overloaded the poor thing all the time. But as I read your quote from Steve Jobs Stanford address I realized that I came at the computer from a very different viewpoint. I worked for a ground breaking printing company. John Bolger was cheated out of going to the University at the death of his father, and then came the war time where he served in the pacific as a navigator.

When John came back to his small family publishing company he decided to pursue the future from a little different aspect.He was to become a printer / publisher. Being young and adventurous he traveled to a printing expo and found machines that were being used to produce “cold” type. They had changeable fonts, both in size and face, and they were capable of justifying. The galleys that resulted were on special paper that captured the quality of the letters well, but, unless handled with great care, they would smudge easily. These galleys were then waxed and used in makeup boards called keylines.

When I started working in that department in January of 1964 We had an array of three different machines to produce publications and advertising layouts.
1. The one I just described, 2. The Justowriter that produced a paper punched tape that produced one size, one face justified galleys and 3. A photo headliner that had many sizes and faces.

My computer is scheduled for sleep. Me too. More on this lecture tomorrow.

Comment on Raspberry Chambord Cheesecake by Lucinda

Lucinda — Sat, 23 Apr 2011 17:13:55 +0000

I’m sorry you were disappointed in the topping, but if you had read the post carefully, you would have seen that I clearly stated that I did not use the topping. I listed the topping as [optional] and before the topping instructions I said “I stop at this point and just enjoy the cheesecake the next day. The original recipe topped it with a foam made from 2 cups Chambord Liqueur (heated until reduced by half) combined with 1/2 cup heavy cream (heated separately) and combined and then blended in a blender until foamy.”

I could tell based on my many years of cooking that I wouldn’t like the foamy topping. I included it only because the original recipe (from the Chambord website) included it and I thought perhaps some people might like it. It was clearly marked as optional. I certainly wasn’t dishonest in any way. From what you say, I’m glad I didn’t bother with the topping.

I’m sure by now you know that all recipes, especially those you find on the internet, require your own use of knowledge and judgment.
I stand by my adaptation of this recipe. The cheesecake method works great. I’ve adapted it to other cheesecake recipes and they have also turned out light and fluffy and delicious.

An alternative topping you might try is to blend 1 pint sour cream, 1/2 cup sugar, and 1 tsp vanilla. Pour on top of the cooled (but not yet chilled) cheesecake and put the whole thing back in a 375° oven for 10 minutes. Remove from the oven, cool, and then chill in the frig overnight as indicated.
Happy Cooking!

Comment on Raspberry Chambord Cheesecake by janet

janet — Sat, 23 Apr 2011 15:09:07 +0000

I have been baking cheesecakes for over 20 years. I am very disappointed with the topping. Poor directions and incorrect measurements. I wasted 2 cups of chambord. I finally made a second batch using my common sense. If you are going to post a recipe why not be honest. I don’t understand peoples logic. I have given out recipes for years and have never not given a correct one. Thank you.

Janet

Comment on Raspberry Chambord Cheesecake by Sharron

Sharron — Thu, 23 Dec 2010 14:26:02 +0000

Going to give your recipe a try for my Christmas meal. Thanks for all the special notes that should help me get it right!

Comment on My Year as a Twins Fan by Betsy

Betsy — Tue, 19 Oct 2010 21:15:48 +0000

I visited today to swipe your apple cake recipe, but got sidetracked reading this. Witty as always. Waiting with bated breath for the “Maybe it’s time for me to move” post…

P.S. The cake is in the oven, sans nuts & raisins. I actually followed the recipe otherwise, except for substituting around 2/3 C. of whole wheat flour for white. Kinda sorta avoiding dairy again, so will try a lemon juice-powdered sugar drizzle instead.

Comment on Pasta with Roasted Cherry Tomatoes, Goat Cheese, Kalamata Olives, and Pesto by KG

KG — Sun, 18 Jul 2010 13:35:02 +0000

It’s made, looks good, serving it in a few hours. Thanks for posting this recipe. I had Kalamata Olives and Goats Cheese and Pine nuts at hand to work with and just needed to nip down to the corner store for tomatoes. Toasting the pine nuts is brilliant, really boosts the flavour. I think the dish will be tonight’s BBQ side star. Thanks, KG

Comment on Caesar-style Salad Dressing by Lucinda

Lucinda — Wed, 19 May 2010 14:18:01 +0000

Glad you found it. Worcestershire sauce has some anchovies in it, but not as overpowering as actual anchovies
Though you’ve reminded me that I need to add a note about adding a couple of anchovy filets (optional!) for people who are more into that.
Enjoy!

Comment on Caesar-style Salad Dressing by B. Juenger

B. Juenger — Wed, 19 May 2010 04:01:11 +0000

Thanks for posting this. I’d been saving that Penzey’s issue specifically for this recipe but, naturally, it climbed into the recycle bin with other catalogs. This one isn’t in Penzey’s archives, but countless searches eventually led me to your site. I’m glad I persevered. I prefer this to any bottled brand I’ve used, most of which contain anchovy flavoring.