Saturday, March 10, 2012
deadline |ˈdedˌlīn|
Origin: 1864 Houghton Mifflin Word Origins
It began as a real line, drawn in the dirt or marked by a fence or rail, restricting prisoners in Civil War camps. They were warned, "If you cross this line, you're dead." To make dead sure this important boundary was not overlooked, guards and prisoners soon were calling it by its own bluntly descriptive name, the dead line. An 1864 congressional report explains the usage in one camp: "A railing around the inside of the stockade, and about twenty feet from it, constitutes the 'dead line,' beyond which the prisoners are not allowed to pass." Nothing could be more emphatic than dead line to designate a limit, so we Americans happily applied the term to other situations with strict boundaries. For example, the storyteller O. Henry wrote in 1909 about crossing "the dead line of good behavior." But it was the newspaper business that made deadline more than just a historical curiosity. To have the latest news and still get a newspaper printed and distributed on time requires strict time limits for those who write it. Yet many are the excuses for writers to go beyond their allotted time: writers' block, writers' perfectionism, or just plain procrastination. (Perhaps the writer is a deadbeat (1863)--another dead word invented by Americans during the Civil War.) Seeking the strongest possible language to counter these temptations, editors set deadlines, with the implication that "Your story is dead--You are dead--if you go beyond this time to finish it."
Wednesday, March 7, 2012
No Time to Cook, or do anything else...
Intaxication: Euphoria at getting a refund from the IRS, which lasts until you realize it was your money to start with.
~Author unknown, from a Washington Post word contest
It's income tax time again, Americans: time to gather up those receipts, get out those tax forms, sharpen up that pencil, and stab yourself in the aorta. ~Dave Barry The nation should have a tax system that looks like someone designed it on purpose. ~William Simon
Question: " I understand that Congress is considering a so-called 'flat' tax system. How would this work?" Answer: "If Congress were to pass a 'flat' tax, you'd simply pay a fixed percentage of your income, and you wouldn't have to fill out any complicated forms, and there would be no loopholes for politically connected groups, and normal people would actually understand the tax laws, and giant talking broccoli stalks would come around and mow your lawn for free, because Congress is NOT going to pass a flat tax, you pathetic fool." ~Dave Barry
'nuf said...sigh
Monday, March 5, 2012
Pflaumenmus-Mandelkrokant Torte
This is the lovely cake my dear friend Heike prepared for her birthday coffee. The base of the torte is a choux pastry, or or pâte à choux, used in making éclairs and cream puffs. The cooled pastry is spread with a homemade plum jam, a layer of whipped cream and then topped with crunchy caramelized almonds. Light and lovely, not overly sweet, the plum mousse or "Plfaumenmus" gives this cake nice creamy fruitiness. Best the day it is made, invite your girlfriends! Enjoy!
Pflaumenmus-Mandelkrokant Torte
(plum jam tart with caramelized almonds)
Recipe in Landlust magazine
Dough:
40 g butter (3 Tbs.)
100 g flour (3/4 cup)
2-3 eggs
Topping:
homemade plum jam (see recipe below)
1 cup whipped cream
40 g butter 50 g sugar (3 Tbs. butter, 1/4 cup sugar)
80 g sliced almonds (1/2 cup)
for the base of the tart bring 170 ml water (2/3 cup) and the butter to a boil, take away from heat source and pour in the flour, stir until it forms one ball, then add one egg and incorporate into the dough, then add the second egg and the third if necessary. Dough will be shiny when done.
Put into a greased and floured 9" "spring form" pan and spread carefully.
Bake in preheated oven at 375 degrees for about 30 min.
In a pan melt the butter and the sugar and caramelize a bit before adding the almonds. Lightly brown them.
Spread the plum jam on the cooled tart base, whip the cream and put it on top and garnish with the caramelized almonds.
Heike's recipe for the "Pflaumenmus":
125g pitted prunes (1 cup)
1/4 cup unsweetened apple juice
a little bit of cinnamon
1/4 tsp lemon peel
Put everything in a blender and puree.
(Actually she doesn't measure, just be careful with adding the liquid so it is not too thin)
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