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M.I.A.

Me- in action, sometimes inaction, but always- acting out!
 

Resurrection of the dreaded Peeps!

I have found it comforting to make my own traditions. This seems to be the hallmark of adulthood- doing new things and giving them a significance for the future.
I don't celebrate Easter. I think this has been a long-time coming since the proclaimed disdain of peeps.
Peeps- the 'Candy Cane' of Easter, the 'Conversation Heart' of Passover.... is bad in all it's gooey sweetness that causes sickness at the sight of it's blinding yellow and purple protective box and glaring at you from it's cellophane sanctuary.
I
H A T E
P E E P S!
At any rate- I digress. Making my own traditions consists of doing things that I enjoy and taking a moment to honor them. I have a tendency to spend holidays doing what I want with those that want to join. I have a habit of being in places (paid work excluded) when I want to doing what I want. It seems selfish on paper but really, I think, this is the virtue of being an adult in adult times where the guilt and shame of 'ought' and 'should' take a backseat to knowing that if today's the last day- I'm not wasting my energy on any bullshit that means little if anything to me. I have learned that I may miss-out by doing things that I really don't want to do but the people that I spend time with get the pleasure of knowing that I'm not there because I have to be- I'm showing up with all my resources because I truly want to be aware and there.

Being aware and there with every bit of authenticity that I am able to bring.

So I don't celebrate Easter and I'm not sending out cards and I'm sure as hell not buying any candy- until the day after because it's on a sweet discount! You can keep those sick peeps but I will straight-up throw elbows for some reduced-price Reese's Peanut Butter Eggs!
All this thought of making new traditions, I worked today- like I do most Sundays and on my way home (irritated because Target was closed and I really needed something although now I can't remember what it was....), I thought I would make dinner and relax. I thought I would take advantage of the time found that would have been spent at the store and spend it in the kitchen and talking to the cats.

I get the mail.
I will remind you that sometimes the mail--- it is not safe.

I got a kick out of this card. 86'd the meal and wrote this blog with some Bailey's and a splash of coffee. Why is it so freakishly cold this year?!?


I will NOT be giving Peeps a chance. I will however, be loving those that know me all-too-well to know that this is funny and wrong. . . and funny. I will have them with me in spirit of new traditions. I raise my mug to you!
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At 4/16/2007 11:53 PM, Blogger Christina said...

Because I really know you would like home made peeps AND I thought it was funny when it listed the CIA chef until I realized that stood for Culinary Institute of America and you know, not the real CIA . . .

Marshmallow "Peepz" by C.I.A. Chef Francisco Migoya

Yields about 36 pieces

Ingredients:
¾ cup confectioners' sugar, sifted
½ cup corn starch, sifted
2 packets (¼ ounce each) powdered gelatin, about 2 tablespoons
½ cup cold water
2 cups granulated sugar
½ cup light corn syrup
2/3 cup water
9 large egg whites, at room temperature
Your favorite food coloring, as needed
Flavor extract to taste, optional

Sugar topping:
1 cup granulated sugar combined with food coloring, as needed

Garnish:
¼ cup semi-sweet chocolate, melted

Equipment:
Stand mixer fitted with a whisk attachment
Candy thermometer
Pastry bag or large plastic zip-close bag, fitted with a large plain tip

Directions:
1. Line 2 sheet pans with parchment or waxed paper.

2. In a small mixing bowl, combine the confectioners' sugar and corn starch. Using a fine-mesh sieve, sift a moderate coating of the powdered mixture over the prepared sheet pans; reserve for later use.

3. Prepare the gelatin: In a small bowl, sprinkle the gelatin over the ½ cup cold water; stir to break up any clumps. Let the gelatin soften; reserve for later use.

4. In a small, heavy-bottomed saucepot with deep sides, combine the 2 cups of granulated sugar, the light corn syrup, and the 2/3 cup water. Stir the mixture until well blended. Attach the candy thermometer to the side of the pan, and begin to cook the sugar mixture over high heat.

5. Meanwhile, place the egg whites into the bowl of an electric stand mixer fitted with a whisk attachment. When the sugar mixture reaches 250°F, begin to whip the egg whites on medium speed to attain medium peaks.

6. Once the sugar mixture reaches 311° F, remove the pan from the heat and increase the speed of the mixer to high.

7. While the egg whites whip to form stiff peaks, add a generous spoonful of the prepared gelatin to the saucepot and stir vigorously, but cautiously, with a wire whisk. Be careful, the mixture will bubble up and increase in volume when the gelatin is added. Once the sugar/gelatin mixture is well incorporated and the bubbling has subsided, add the remaining gelatin and whisk until well blended.

8. Lower the speed of the mixer to medium, and begin to pour the sugar/gelatin syrup in a slow, steady stream down the side of the mixer into the egg whites. When all of the sugar/gelatin syrup has been added, increase the speed of the mixer to high and continue whipping until the mixture cools to room temperature.

9. Once cooled, reduce the speed of the mixer to low and add enough food coloring to obtain desired color. Add optional flavor extract to taste.

10. Place a portion of the marshmallow mixture in a piping bag fitted with a large, plain tip and pipe chick shapes onto the prepared sheet pans. Immediately after piping, sprinkle the chicks with a moderate coating of the colored sugar; reserve remaining sugar for later use.

11. Allow the marshmallow chicks to set at least 2 hours.

12. Once set, use the tip of a toothpick to paint on the chick eyes with the melted chocolate; allow the chocolate to set.

13. Remove the chicks from the sheet pans. Dip the bottoms of the chicks into the reserved sugar topping.

14. Store the chicks in a dry, airtight container and they will remain fresh for approximately 2 weeks.    



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