family picture

Hey, when Sarah visits we are going to get a family or just a sister's photo. What day is good for the group? Molly can you contact your friend to see if she can do it?
Mom

Curvatude

So, I joined Curves because I am sick and tired of my clothes being too tight! I joined during a promotion: I join a 7 week 'class' and get a bunch of free goodies (vitamins, calcium pills, shake mix and a CD case) plus full access to the gym. After the seven weeks I can join for their monthly rate. I though I was joining a nutrition class. Turns out it is a rigorous diet course. This is week 1, and I am only allowed to eat 1,200 a day! I am convinced I will starve to death. After the first week I get bumped to 1,600 a day. 

This could possibly be the worst timing in history for a diet, seeing how it less than 2 weeks I will be at home with my family... who will be preparing all kinds of amazing feasts. Thinking about it makes me want to cry.

Anyway, wish me luck... I am going to need it!

p.s. I CAN'T WAIT FOR SARAH TO COME TO THE U.S.!!!!

A Supposedly Fun Thing You'll Only Do Once...David Foster Wallace is dead.

Seems he hung himself. Incredible.

Here's a link to a transcript of a commencement speech he gave at Kenyon College a couple years back.

http://www.marginalia.org/dfw_kenyon_commencement.html

"Light" Pesto

I was a Little Suzy Homemaker today, or maybe a Big Leah Apartmentmaker. In addition to baking some fantastic macaroons (see below), I also whipped up some pesto with basil from my porch. This pesto is "light" because it calls for a lot less oil than most pesto. It does not taste lighter than other pestos I have had, however. This recipe calls for using a food processor, but I have read that you can make excellent (probably better) pesto using a mezzaluna to chop the basil.

Ingredients:
3 cups lightly packed fresh basil leaves
3 tbsp walnut pieces or pine nuts (if you use pine nuts, i recommend toasting them first)
3 tbsp grated Parmesan cheese
2 garlic cloves, peeled
1 tbsp lemon juice
salt and ground pepper
3 tbsp extra-v olive oil
3 tbsp water

Directions:
1. In a food pro, combine basil, nuts, parm, garlic, lemon juice, and water; season with salt and pepper. Puree until a paste forms.
2. With motor running, add oil in a thin stream. Process until very smooth, about 1 minute. Makes about 3/4 cup.

We served this as a sauce over the lemon pepper papardelle from Trader Joes (highly recommended!) with some sliced grilled chicken and some sundried tomatoes. It was real good.

Delish Coconut-Apricot Macaroons

I made macaroons today, and they were, to quote Josh, "awesome." They were also really easy.

Ingredients:

3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped

Directions:

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper (this is really important cause these things will stick!)
2. In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots, mix to combine.
3. Using your hands, shape mixture into mounds, each equal to 2 level tablespoons. Place 1/2 inch apart on prepared baking sheet. The macaroons are not supposed to spread, but mine fell apart a little while baking. This recipe makes about 20 macaroons.
4. Bake until lightly golden, 30-40 minutes. Mine were done after about 30 minutes, but my oven tends to run hot. Rotate halfway through. Transfer macaroons to a wire rack to cool completely. Store in an airtight container at room temperature, up to 1 week.

Full of Hot Air

Bill wrote a great column about his experience flying high: 

Missouri Compromise Website

You've waited, and now its ready: www.missouripartnership.com

Our visit

So let me hear some ideas for fun things we can do on our visit down to the homestead. Leah says going to Springfield to see the Lincoln library is too long a trip to comfortably do in one day; Gualter isn't really all that interested in the Zoo. I've never been to the brewery; that might be fun...any other ideas? I think we'll definitely be down there from September 29 through October 3. We'll probably have to start heading back on October 4.