little annie

(no subject)

PAN-SEARED FISH FILLETS IN GINGER BROTH

The stacking and Asian fusion of this dish is very 1990s. But don't worry about its trendiness: Heady wallops of curry and ginger make this beautiful preparation timeless.



1/4 lb Shanghai bok choy (about 3 small heads)
1 medium carrot
2 1/2 tablespoons vegetable oil
1 (1 1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1/4 cup medium-dry Sherry
2 cups reduced-sodium chicken broth (16 fl oz)
2 teaspoons sugar
3 scallions
4 (4- to 5-oz) sea bass or striped bass fillets with skin, pin bones removed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon curry powder
1 teaspoon Asian sesame oil

Garnish: fresh cilantro leaves


Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.

Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.

Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.

Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.

While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.

Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.

Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.

Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

Makes 4 servings.
little annie

(no subject)

Please forward on to all interested in protecting the integrity of our elections.......

Please attend the Shelby County Commission meeting to show your support for a Voter Verified Paper Audit Trail - voting machines with VVPAT capability will print a paper ballot that can be checked by the voter and retained as a record by the county voting authority so that it can be used if a recount is necessary.

The Shelby County Commission will be meeting Monday, December 19th at 1:30 p.m. at the county office bldg downtown. (At 2nd & Poplar—turn left onto 2nd from Poplar, take the second entrance on the right, go down in the basement). Please attend to show your support for the voter-verified paper trail. The County will be making funding decisions very soon on this important issue. We hope to have representatives from various groups present to speak out in favor of VVPAT. If your group would like to speak out in favor please contact us.

In Peace,
Jacob Flowers
Director,
Mid-South Peace and Justice Center
1000 S. Cooper
Memphis, TN 38104
901.725.4990
fax 901.725.7858
jacob@midsouthpeace.org
midsouthpeace.org
little annie

STEVE JOBS STANFORD SPEECH 0605

Do What You Love: Time is Too Short to do Anything Else ...



Steve Jobs, CEO of Apple Computer and Pixar Animation Studios, delivered a truly inspirational commencement address to some 5,000 Stanford University graduates. Without further adieu, his message:

"I am honored to be with you today at your commencement from one of the finest universities in the world. I never graduated from college. Truth be told, this is the closest I've ever gotten to a college graduation. Today I want to tell you three stories from my life. That's it. No big deal. Just three stories.

The First Story is About Connecting the Dots.

I dropped out of Reed College after the first 6 months, but then stayed around as a drop-in for another 18 months or so before I really quit. So why did I drop out?

It started before I was born. My biological mother was a young, unwed college graduate student, and she decided to put me up for adoption. She felt very strongly that I should be adopted by college graduates, so everything was all set for me to be adopted at birth by a lawyer and his wife.

Except that when I popped out they decided at the last minute that they really wanted a girl. So my parents, who were on a waiting list, got a call in the middle of the night asking: 'We have an unexpected baby boy; do you want him?' They said: 'Of course.' My biological mother later found out that my mother had never graduated from college and that my father had never graduated from high school. She refused to sign the final adoption papers. She only relented a few months later when my parents promised that I would someday go to college.

And 17 years later I did go to college. But I naively chose a college that was almost as expensive as Stanford, and all of my working-class parents' savings were being spent on my college tuition.

After six months, I couldn't see the value in it. I had no idea what I wanted to do with my life and no idea how college was going to help me figure it out. And here I was spending all of the money my parents had saved their entire life. So I decided to drop out and trust that it would all work out OK. It was pretty scary at the time, but looking back it was one of the best decisions I ever made. The minute I dropped out I could stop taking the required classes that didn't interest me, and begin dropping in on the ones that looked interesting.

It wasn't all romantic. I didn't have a dorm room, so I slept on the floor in friends' rooms, I returned coke bottles for the 5¢ deposits to buy food with, and I would walk the 7 miles across town every Sunday night to get one good meal a week at the Hare Krishna temple. I loved it. And much of what I stumbled into by following my curiosity and intuition turned out to be priceless later on. Let me give you one example:

Reed College at that time offered perhaps the best calligraphy instruction in the country. Throughout the campus every poster, every label on every drawer, was beautifully hand calligraphed.

Because I had dropped out and didn't have to take the normal classes, I decided to take a calligraphy class to learn how to do this. I learned about serif and san serif typefaces, about varying the amount of space between different letter combinations, about what makes great typography great. It was beautiful, historical, artistically subtle in a way that science can't capture, and I found it fascinating.

None of this had even a hope of any practical application in my life. But ten years later, when we were designing the first Macintosh computer, it all came back to me. And we designed it all into the Mac. It was the first computer with beautiful typography. If I had never dropped in on that single course in college, the Mac would have never had multiple typefaces or proportionally spaced fonts. And since Windows just copied the Mac, it's likely that no personal computer would have them.

If I had never dropped out, I would have never dropped in on this calligraphy class, and personal computers might not have the wonderful typography that they do. Of course it was impossible to connect the dots looking forward when I was in college. But it was very, very clear looking backwards ten years later.

Again, you can't connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future. You have to trust in something--your gut, destiny, life, karma, whatever. This approach has never let me down, and it has made all the difference in my life.

My Second Story is About Love and Loss.

I was lucky--I found what I loved to do early in life. Woz and I started Apple in my parents' garage when I was 20. We worked hard, and in 10 years Apple had grown from just the two of us in a garage into a $2 billion company with over 4000 employees. We had just released our finest creation--the Macintosh--a year earlier, and I had just turned 30.

And then I got fired.

How can you get fired from a company you started? Well, as Apple grew we hired someone who I thought was very talented to run the company with me, and for the first year or so things went well. But then our visions of the future began to diverge and eventually we had a falling out. When we did, our Board of Directors sided with him. So at 30 I was out. And very publicly out. What had been the focus of my entire adult life was gone, and it was devastating.

I really didn't know what to do for a few months. I felt that I had let the previous generation of entrepreneurs down--that I had dropped the baton as it was being passed to me.

I met with David Packard and Bob Noyce and tried to apologize for screwing up so badly. I was a very public failure, and I even thought about running away from the valley. But something slowly began to dawn on me--I still loved what I did. The turn of events at Apple had not changed that one bit. I had been rejected, but I was still in love. And so I decided to start over.

Fired From Apple

I didn't see it then, but it turned out that getting fired from Apple was the best thing that could have ever happened to me. The heaviness of being successful was replaced by the lightness of being a beginner again, less sure about everything. It freed me to enter one of the most creative periods of my life.

During the next five years, I started a company named NeXT, another company named Pixar, and fell in love with an amazing woman who would become my wife. Pixar went on to create the world's first computer animated feature film, Toy Story, and is now the most successful animation studio in the world. In a remarkable turn of events, Apple bought NeXT, I returned to Apple, and the technology we developed at NeXT is at the heart of Apple's current renaissance. And Laurene and I have a wonderful family together.

I'm pretty sure none of this would have happened if I hadn't been fired from Apple. It was awful-tasting medicine, but I guess the patient needed it.

Sometimes life hits you in the head with a brick. Don't lose faith. I'm convinced that the only thing that kept me going was that I loved what I did. You've got to find what you love. And that is as true for your work as it is for your lovers.

Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven't found it yet, keep looking. Don't settle. As with all matters of the heart, you'll know when you find it. And, like any great relationship, it just gets better and better as the years roll on. So keep looking until you find it. Don't settle.

My Third Story is About Death.

When I was 17, I read a quote that went something like: 'If you live each day as if it was your last, someday you'll most certainly be right.'

It made an impression on me, and since then, for the past 33 years, I have looked in the mirror every morning and asked myself: 'If today were the last day of my life, would I want to do what I am about to do today?' And whenever the answer has been 'No' for too many days in a row, I know I need to change something.

Remembering that I'll be dead soon is the most important tool I've ever encountered to help me make the big choices in life. Because almost everything--all external expectations, all pride, all fear of embarrassment or failure--these things just fall away in the face of death, leaving only what is truly important. Remembering that you are going to die is the best way I know to avoid the trap of thinking you have something to lose. You are already naked. There is no reason not to follow your heart.

Diagnosed With Cancer

About a year ago I was diagnosed with cancer.

I had a scan at 7:30 in the morning, and it clearly showed a tumor on my pancreas. I didn't even know what a pancreas was. The doctors told me this was almost certainly a type of cancer that is incurable, and that I should expect to live no longer than three to six months.

My doctor advised me to go home and get my affairs in order, which is doctor's code for prepare to die. It means to try to tell your kids everything you thought you'd have the next 10 years to tell them in just a few months. It means to make sure everything is buttoned up so that it will be as easy as possible for your family. It means to say your goodbyes.

I lived with that diagnosis all day. Later that evening I had a biopsy, where they stuck an endoscope down my throat, through my stomach and into my intestines, put a needle into my pancreas and got a few cells from the tumor. I was sedated, but my wife, who was there, told me that when they viewed the cells under a microscope the doctors started crying because it turned out to be a very rare form of pancreatic cancer that is curable with surgery.

I had the surgery and I'm fine now.

This was the closest I've been to facing death, and I hope it's the closest I get for a few more decades. Having lived through it, I can now say this to you with a bit more certainty than when death was a useful but purely intellectual concept:

No one wants to die. Even people who want to go to heaven don't want to die to get there. And yet death is the destination we all share. No one has ever escaped it.

And that is as it should be, because Death is very likely the single best invention of Life. It is Life's change agent. It clears out the old to make way for the new. Right now the new is you, but someday not too long from now, you will gradually become the old and be cleared away. Sorry to be so dramatic, but it is quite true.

Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma--which is living with the results of other people's thinking. Don't let the noise of other's opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.

When I was young, there was an amazing publication called The Whole Earth Catalog, which was one of the bibles of my generation. It was created by a fellow named Stewart Brand not far from here in Menlo Park, and he brought it to life with his poetic touch.

This was in the late 1960s, before personal computers and desktop publishing, so it was all made with typewriters, scissors, and Polaroid cameras. It was sort of like Google in paperback form, 35 years before Google came along: it was idealistic, and overflowing with neat tools and great notions.

Stewart and his team put out several issues of The Whole Earth Catalog, and then when it had run its course, they put out a final issue.

It was the mid-1970s, and I was your age. On the back cover of their final issue was a photograph of an early morning country road, the kind you might find yourself hitchhiking on if you were so adventurous. Beneath it were the words: 'Stay Hungry. Stay Foolish.' It was their farewell message as they signed off. Stay Hungry. Stay Foolish. And I have always wished that for myself. And now, as you graduate to begin anew, I wish that for you.

Stay Hungry. Stay Foolish.

Thank you all very much."

The Stanford (University) Report June 14, 2005
little annie

still being forced to postdate... A REAL POST!

Let me remind you of the first post I made about my trip to New York since it would be a feat of wills to find it amongst the jungle of recipes...
And while I'm at it let me add some more detail for ya!
And just because I love you I will mark new info with *
Collapse )
Okay so Peelander Z was amazing! They are so fucking fearless and out of thier minds and yet so possitive I love it!
It turned out there were going to be 5 Japaneese bands so after "The Emeralds" we went for pizza to waste some time...
We go to Arturo's up the street (and granted people I am in my Elvis costume in honor of Pee-Z) and who do I meet eyes with the minute we walk in but Luke Wilson!?
He's no Beastie Boys but shit! now I'm two for two... lol
I even went to sneak a picture of him and ended up using flash on accident and bolting back to my seat around the corner.. hehehe
so of course that late night was fabulous!

Next day it was off to the Gugenhiem (I will never be sure if I'm spelling that right) Museum of modern art...
They had a moden art of Russia exhibit up and it was breathtaking some of the colors and facial features and textures...
We smoked a blunt in the great feild of Central Park after that during sunset and that was feirce! It's so amazing to me that they keep all that green so beautiful and that almost everyone in the city is so respectful of the land cause its the only backyard they got really...
We also ate at this place SAIGON GRILL and they had the most intense fucking iced coffee!!!! It was effing wonderful on ALL counts.
Then I wanted to do Karaoke soooo bad for more than a few obvious reasons... so I looked up on the internet and wrote down a list of bars and their pluses and days they do karaoke and mapped out our options for which ones were close to each other and which we could do on whatever night...
We went to 2nd on 2nd and I had a great time singing 4 songs! thats a healthy amount of turns for any crowded bar so I was happy...
I was also lit for the first time in a month or two on my new favorite drink Maker's Mark and Gingerale....
I barely ever drink anymore...
After Karaoke we decided to run thru Tom's Restaurunt (the one in Sienfeld) and grab a bite and a shirt for my dad...

Next night we went to eat Portugeese at Segovia across the river in Jersey... I have never eaten from a menu that was specifically Portugeese!
It was of course incredible and on the way back we pulled up to the river and walked out this dock to his boat and chilled out (literally) with a blunt... It was eirily plesant out there...
Earlier that day Andy brought me down to the train to show me about the path from his house downtown and back and we took some pictures of the station named "Devil's Spit" but in German- I just can't remember how to spell it- because the water there is so crazy dangerous...
Spychen Dyvil was the name of the place^ Andy just said.
We also went and did the Statue of Liberty tour!
She is so breathtaking to this day!
We took the ferry across and rode by Ellis Island and the when we got to the statue we listened to the guy say a few things, took a few pictures, and snuck off to smoke again...
We are like a couple of junior high kids sometimes... lol
But who all can say they have toked one with the big steel lady on her own island?! hehehe
On the return ferry the sun was setting and I got shots of the statue in the orange sunset and with the moon behind it and right after it got lit up for the night so our timing couldn't have been better!

More in a few!!!
little annie

(no subject)

CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, AND ANCHO MOLE


Make or buy a favorite pumpkin pie for dessert. What to drink: A fruit-forward Zinfandel or Malbec.

click photo to enlarge




Filling
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water

Cornbread
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
4 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley

Ancho Mole


For filling:
Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)

For cornbread:
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.

Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)

Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.

Makes 8 servings.

little annie

(no subject)

BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO


A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

click photo to enlarge




8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise

6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)


Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

Makes 8 servings.

little annie

(no subject)

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE


Make this luscious dessert a day ahead.

Cheesecake basics:
• To avoid overbeating the filling, make sure that all of the ingredients are at room temperature.
• For best results, use Philadelphia-brand cream cheese.
• To get the neatest slices, dip the blade of the knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge of cake.

click photo to enlarge




Crust
1 1/2 cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon

Filling
3 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt

Sauce
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 to 4 tablespoons bourbon
1 1/2 cups pecans, toasted, cooled


For crust:
Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.

For filling:
Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.

Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.

For sauce:
Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.

Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

Makes 12 servings.

little annie

(no subject)

ROASTED PORK TENDERLOIN WITH KUMQUAT-JALAPENO MARMALADE


click photo to enlarge




2 cups kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil, divided
4 small shallots, chopped (about 1/2 cup)
1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons minced seeded jalapeño chiles, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon kosher salt

2 1-pound pork tenderloins


Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)

Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.

Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

Makes 6 servings.

little annie

(no subject)

MASHED POTATOES WITH GARLIC, MASCARPONE, AND CARAMELIZED LEEKS


click photo to enlarge




3 tablespoons butter
4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)

1/2 cup (or more) whole milk
12 garlic cloves, coarsely chopped (about 1/2 cup)

3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
3/4 cup mascarpone cheese* (about 6 ounces)


Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks.

*Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

Makes 8 servings.

little annie

don't know why it keeps making me post with this date....

Hello all!
As some of you already know I got a new cell finally so I will pass that number along to whoever asks...
But as some of you have also noticed I have been a bit more than MIA lately...
I stopped managing at Boogey's Bistro cause he sold the place a couple weeks ago...
I am cleaning houses 5 days a week now and I will be in school at U of M in the fall for theatre!
I got the lead in next semister's main stage musical, PARADE!!!
You guys should check that out Feb. 16th for two weekends....

Anywho on to the important stuff...
I have been planning this trip to NYC to visit my friend Andy up here and try to start making a bit of a name for myself and get familiar with the area as I hope to get the balls to relocate up here in a couple of years...
So I arrived Thursday and I am here thru the freggin 20th!!
So last night is my first city night and we go to see Mario Cantone at the "Town Hall" and as we are sitting there reading our programs who should come up and say "Excuse me. I believe you are in my seat." but ALEC freggin Baldwin!
We had to get up and squeeze by each other to get to our real seats two rows back!
And I shit you not as I got up and stopped eye contact with him he gave me a "once over" as it were...
*snap*
Found some great records and had coffee in Greenwich Village and been cruisin the streets puffin blunts...
God only knows what the rest of this trip will be like...
Going to see Peelander Z tonight downtown.
Some of you may remember when they came to Young Avenue Deli- Japaneese Live action Comic Punk?
Anywho shit maybe I'll run into the damn Beastie Boys tonight!! lol