such a simple thing... but 'no substitutions!' 😉
My wife and my mother both love lemon squares and until recently, I really didn’t see the appeal. I found that folks didn’t use real lemons and the ‘crust’ wasn’t very tasty. So, with a little trial and error I found something that I could even enjoy, something with a Real shortbread crust. Here’s how I made this very simple yet elegant treat:
There are two parts: 1) preparing and baking the crust the crust and 2) preparing and baking the filling.
91/2 by 13 1/2″ pan
the crust
1 1/3 cups confectioners sugar
2 cups flour
2 1/4 cubes of butter (.6 lbs)
3/4 tsp salt
combine and cook at 350 degrees F. for around 20 minutes
In a previous post, I alluded to the fact that I was being sued for what amounted to exercising my constitutionally protected free speech in a matter of public interest. CalCoastNews.com covered this in a recent story entitled ” Blogger Wins Free Speech battle, Cal Poly Dean Loses.” Here is pictured the ‘tentative ruling’ … which became the final ruling.
Read  CalCoastNews analysis for their insightful look at the defense of free speech in the public interest!
I can't resist "expressing myself" on any "free speech" wall and support my favorite on-campus organization! CLICK (on the picture) to see who it is!
Unless you have had your work or your existence censored or found yourself defending your free speech in a court of law, you probably take it for granted that you can have ‘an opinion.’ You might even think that having a popular opinion might protect you; however, this hasn’t worked in Syria, Iran or other places where the exercise of an opinion, no matter how innocent, is immune from persecution or death. I may seem a bit corny to remind others that many of those who signed the Declaration of Independence paid a great price for their exercise of free will. Free Speech is what democracies do…. it is what we are and without it we are like every other despotic system.
In the competitive market place of ideas, speaking freely allows us all to test our values and beliefs and redefine or reshape them, but this is heresy in many parts of the world. ‘Speech’ via ‘speech codes’ is also a central concept under attack in our academic environments. For those who would like to turn the direction of a new generation of our youth, they must manipulate our language to restrict the use of words, meanings and general expression. If you forbid some topics from being studied or discussed ( in some circles , these are referred to as ‘the undiscussables’) then the censors win and we lose and human progress is halted and frozen in time. Let me just add, that this is not a good thing.
Not every university is backward, the  University of Virginia has earned the coveted ‘GREEN’ light designation from  FIRE (Foundation for Individual Rights in Education). Only a few universities have been so honored. I recommend that you take the time to see what FIRE does to support free expression on college campuses…. and do what you can to support them. They deserve all our support no matter your political orientation.
I have been named in a suit back in December for blogs related to an issue of great ‘public interest.’ CHECK CalCoastNews.Com and their archive for more.
A little Seafood Gumbo for later! (CLICK picture for recipe)
It takes me a few days to make my seafood gumbo… but then, I have to ‘taste it’ as we go along so it isn’t really a problem for me!
I am reminded that some home cooks complain about wonderful old cookbooks like the Epicurean because a recipe may be for 24… and not for 2!  However, I really don’t see the problem? If you make a lot of Seafood Gumbo and you are ‘forced’ to freeze the leftovers… oh darn!
In any event, when I talk about seafood gumbo, I am talking about the use of : diced clams, crab, lobster ( if you can get a bunch cheap) and little shrimp! After making a nice saffron rice ( Bomba is my favorite), place larger cooked pieces of crab and shrimp on top of the rice then pour over it your Gumbo mixture! Sublime!
Seafood... just for the sauce! CLICK on the picture for my 'hidden recipe' file!
I get asked questions like: How much seafood do you put into your gumbo? The answer is… it depends. I use chopped crab, tiny shrimps, and diced clams in the sauce. I use larger pieces of shrimp and crab when I am assembling the gumbo at the end. The reason is simple, when you cook seafood together it tends to blend into a harmonious wonderment… but you do want your friends to be reminded of what is in it, so you naturally add some larger cooked pieces into the sauce prior to serving.
the liquid ingredients blending together along with the okra! Remember, at least in my mind, you can never have too much okra! 😉 I will reduce this mixture a bit, as well.
Most of our spices don’t give up their flavorings easily and it is nice to have your first taste of gumbo have all of the original spices up front. For this reason, I add my various spices to my wine, stock, and clam juice cocktail and let it sit in the fridge for a couple of days… a spoonful of this and… ZOW-WEE!
Tomorrow, I make the rouge and begin putting this all together.
