Wednesday, December 17, 2003

The Good News is. . . .   One of the projects I’ve been waiting to fall into place for next year is finally official. I’ll be teaching some wine classes at the 92nd St. Y starting in the New Year! An introductory class, then Wines of the New World, and Wines of Italy.  If you know anyone in New York who wants to take a wine class, send them my way!!  Please!  We’ll be tasting some great wines, and the price isn’t bad by Manhattan standards for a wine-filled, information-filled, and (of course!) fun-filled evening. I’ll do my darndest to demystify the language of wine tasting, giving people real, simple words to describe their experience of tasting.  Hopefully by the end of even a couple of classes people will feel more confident and enthusiastic about pursuing their interest in the subject. . . .   Anyhow, that news came on a day when I am in need of good news more than ever.  It has been so dark that I kept the Christmas tree plugged in the whole time I was working at home to cheer me up.  Yes, from 8am on it was that dark, and it stayed dark all day long! But you should see our sweet little tree – very cute and perfectly proportioned and cheerful with its white lights and shiny ornaments.   Also, I made the Teacake/Snowballs, slightly fearful of failure. . .  but this recipe was a snap and they turned out nicely – just like my grandmother used to make.  In looking at recipes, I decided the key (in addition to watching them like a hawk so they don’t overcook) would be using good, tasty, and completely softened butter (I love that Fairway sells blocks of Plugra -- click here for astute commentary on what makes it so good -- for the stunning price of $2.99) and confectioners sugar in the dough rather than granulated.  This turned out to be right, and I’d highly recommend running right to the kitchen and making them yourself!     6:54:04 PM    comment []