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Sorry for the radio silence.  I know I said I would post more after the new year and then again after the school year ended but life happens, and thus this is my first post since the new year.  School is over and while it is hard and challenging I am really enjoying it.  It is interesting being in a classroom full of older teens and twenty somethings who really take college for granted as I myself did when I was in college after finishing high school.  It’s interesting in the way that I am learning so much more about myself through this process that I did not know before.  More so that I am way more of a perfectionist than I ever thought I was.  Or maybe it is that I am taking this career move seriously because this is something I feel passionate about: helping other people find their way with who they are and who they want to be. Either way, I am loving school and hope you will enjoy following me on this journey, hopefully for the next five years, but who’s counting….yikes!!!.

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A lot has happened since I last wrote. Oliver is currently in school two days a week.  It is a pre-school based around art, which he loves. This has been a treasure to watch him grow emotionally and mentally.  The best part of my day is when I pick him up from school and he tells what he did that that day.  Oliver is speech delayed and has been in speech therapy for a year now, so for him to speak full sentences now and tell me about his day makes my heart explode!!

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We have had lots of visitors.  My mom came out after Christmas and we made a webisode of us making my favorite cake that I grew up eating,  Jewish Apple Cake.  Well that never made it to the blog because we talked the whole time, so we will do a re-make of that because that cake is the best and to die for!!

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My in-laws came for a visit which was not the visit we had intended.  Oliver was getting over a stomach bug and Jonathan and I thought we were both in the clear because we did not get anything, until BAM, it hit me on our drive back from a beautiful day in Santa Barbara.  Stomach viruses are something that are gnarly and something I wish someone warned me about when we were pregnant.  Anyway we will be doing a round two of that trip to SB this coming August which will be a great summer closer before both Oliver and I head back to school.

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My brother and his amazing girlfriend came for a visit and we also took a little trip up to Santa Barbara.  I love Funk Town in Santa Barbara for the wine or beer tasting and no the no need to drive.  Needless to say we had a blast, so much of a blast that Jen, Oliver and I passed out at 7PM at our adorable hotel only to sleep through the night til the next morning at sunrise.

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And of course we did Santa Barbara one more time when Jonathan, Oliver and I took a long weekend trip up to there.  It was my spring break….Whoa let’s party!!!! But really it was relaxing, sun shinning, afternoon wine drinking, fish tacos, pizza kinda trip.  Heavenly and just what we all needed. Memories that we will always treasure.

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One thing that has been great since I have been done school is getting back in the kitchen and not eating cold lentils and feta salads all the time to re-charge but making real dinners and deserts to boot.

Our friend Becky who is part owner of Hollyflora threw an amazing surprise party for Holly who is the other owner of Hollyflora.  To contribute to the party I made some pies.  One being a chocolate cream pie with a gingersnap crust, and the other a peach and apricot pie.  For the peach apricot pie I used red velvet apricots.  I had never heard of them before and let me tell you they were totally worth the buy.  They tasted similar to a peach not as tart as a normal apricot.  These pies are both perfect for anytime and and occasion.  Enjoy!!

 

Recipe for Peach/Apricot Pie

Ingredients for crust:

2 1/4 cups unbleached flour

2 sticks unsalted butter (cold)

1/2 teaspoon salt

1 tablespoon sugar

1/4 cup 1/2 cup ice cold water

Ingredients for filling:

3-4 peaches (I prefer ones that are not ripe)

4-6 apricots

1/2 cup sugar

Ingredients for topping:

3 tablespoons heavy cream

1-2 tablespoons raw sugar

Directions for pie:

For the crust pulse flour,salt,sugar, and butter (cut into cubes) in a Cuisinart. Once the butter looks to be the size of peas, start adding your water.  Pulse just a few times, and then toss it out onto plastic wrap, wrap up and place in the frig for an hour.  While the dough is cooling start cutting your fruit. You can leave your skins on which I do.  Toss sugar over fruit and let them sit at room temp.  Once dough is cool roll it out into pie pan and place fruit on top, then roll the second half of dough and place onto.  Tucking the top layer under the bottom layer.  Pinch sides and place in the freezer for 15-20 minutes.  At this time preheat your oven to 350.  Once the pie firm take out of freezer and brush with whipping cream and sprinkle with sugar.  Bake for 50-60 minutes.  Or until the top is very golden brown.

Recipe for Chocolate Cream Pie: Chocolate cream filling from Martha Stewart

Ingredients for crust:

12 oz. ginger snaps

6 tablespoons butter

Ingredients for filling:

2 1/2 cups dark chocolate

4 egg yolks

1/2 cup sugar

1/4 cup cornstarch or 1/8 cup corn flour

1 teaspoon vanilla extract

Ingredients for topping:

2 cups heavy whipping cream

1-2 tablespoons powdered sugar

chocolate shavings (optional)

Directions for Chocolate Cream Pie:

Preheat oven to 350.  Melt butter in a saucepan and put aside.  Blend gingersnaps in Cuisinart and add butter. Push down in pie pan and bake for 20 minutes.  Put aside when done and let pie crust cool.  For the filling:

  • Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.

  • Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).

  • Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.

  • Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.

    Pour filling over crust and let it cool in the frig for about an hour.  Once it feels firm take out of frig and start whipping your cream and sugar.  Do not over whip your cream you want your cream smooth and like a soft icing.  Top on pie and decorate as you desire.

 

 

 

 

 

 

 

 

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