My Chick-fil-A post sparked some fun conversations with my friends, and I don’t mean that in a sarcastic way (for once). One of my friends made the comment they would never get to talk to their family if they had to boycott places/people…which made me laugh and I could totally relate.
Now I love my parents but we do not see eye to eye on many a thing but I respect them and they tell me their opinion, I tell them mine, and we part ways out of the conversation. And more importantly while I don’t agree half the time I get where they are coming from because well, they are rational people (most of the time 😀 ).
One thing we didn’t agree on one time was phone tapping. My parents are both former police officers and I remind myself that often when we have discussions. I was raised that truth is something you tell regardless (which growing up we got in less trouble if we told the truth) and I am honest to a fault with MDP telling me I’m too honest for my own good usually once a week :D. But it was how I was raised. My parents are also the most vanilla humans on Earth. Their point, which I totally understood and agree with to some point, was that if you aren’t doing anything wrong you shouldn’t worry about the government listening in some time. I mean my mom and I’s conversations alone would bore them unless they thought dump cake was code for something. We talk food, recipes, dogs, and well more food and entertaining pretty much every call.
I see my parent’s point of phone tapping being a good resource. They were cops. I watch SVU way too much not to get upset that evidence of a guy on a phone admitting he raped and killed a woman getting thrown out of court for something stupid technicality. I believe that the majority of people that are worried about people in their business is because they are doing something they shouldn’t be and don’t want to be caught. But I also believe in those darn pesky civil liberties. 🙂
I laugh at my Facebook feed sometimes with people bitching about big brother and the government and people staying out of their business. Number one if you are on Facebook and are bitching about big brother, you might be the stupidest person on Earth who does not understand irony. Number two if you are that concerned then you need to say bye-bye to all forms of social media. Get off the Internet in general. Adopt the Ron Swanson philosophy of life. Go off the grid. Even then people can find stuff out…if you aren’t doing anything you are ashamed of then you don’t need to worry. 😉
One of my mom and I’s exciting conversation was about IFBC. The International Food Bloggers Conference is coming up in a couple of weeks (let me know if you are going to be there) and my mom asked if Dorie Greenspan was coming back. I wish I told her. It got me thinking of Dorie and what a great experience that was getting to spend time chatting with her and her husband. Dorie is coming out with a new cookbook soon Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere(yay!!!) but I went thumbing through my favorite of hers, Baking: From My Home to Yours. I decided to make lemon madeleines in her honor. These are a great afternoon tea treat or as I did a good accompaniment to lemon gelato.
- 2/3 cup all-purpose flour
- 3/4 tsp. double-acting baking powder
- Pinch of salt
- 1/2 cup granulated sugar
- Finely grated zest of 1 lemon
- ½ tsp. lemon oil
- 2 large eggs, at room temperature
- 2 tsp. pure vanilla extract
- 6 TBSP unsalted butter, melted and cooled
- Whisk together the flour, baking powder and salt; set aside.
- Using the stand mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.
- Fit the mixer with the whisk attachment, add the eggs to the bowl and beat the eggs and sugar together on medium-high speed until they are pale, about 3 minutes.
- Add vanilla and lemon oil and beat for 30 seconds.
- Gently fold in the dry ingredients with a spatula followed by the melted butter.
- Press a piece of plastic wrap against the surface of the batter and chill the batter for at least 3 hours or, if you have the time, overnight.
- Center a rack in the oven and preheat the oven to 400 degrees F.
- Butter 12 full-size shell-shaped madeleine molds (or up to 36 mini madeleine molds), dust the insides with flour and tap out the excess. If you have a nonstick madeleine mold, give it a light coating of vegetable cooking spray.
- Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter even, the oven’s heat will take care of that.
- Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when touched.
- Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter.
- Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just-warm or to room temperature.
- If you are making minis and have more batter, bake the next batch, making certain that with each new batch the pans are cool and properly buttered and floured or sprayed.
- Adapted from Baking: From My Home to Yours " class="instruction-link" target="_blank">Baking From My Home To Yours
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