Jill Greenberg
Monday 30 November 2009
Tuesday 24 November 2009
Film of the Week
Tishe
Director: Victor Kossakovsky
Running Time: 80 minutes
Country: Russian Federation
Year: 2003
Tishe ‘Hush’ consists entirely of shots of a street in St. Petersburg taken from the same window vantage point over the course of a year. Inspired by ‘View from the Window at Le Gras’, the first photograph ever taken and ETA Hoffman’s short story ’My Cousin’s Corner Window’, this a wonderfully observed comic masterpiece.
Director: Victor Kossakovsky
Running Time: 80 minutes
Country: Russian Federation
Year: 2003
Tishe ‘Hush’ consists entirely of shots of a street in St. Petersburg taken from the same window vantage point over the course of a year. Inspired by ‘View from the Window at Le Gras’, the first photograph ever taken and ETA Hoffman’s short story ’My Cousin’s Corner Window’, this a wonderfully observed comic masterpiece.
Monday 23 November 2009
Wednesday 18 November 2009
Thursday 12 November 2009
Tuesday 10 November 2009
Pecan Tarts
Pecan Tarts
You will need mini-tart pans for this recipe.
This makes about 48 tarts. Shells: 6 oz cream cheese 1 cup butter (2 sticks) 2 cups all purpose flour Filling: 2 T butter, melted 2 eggs, beaten 1-1/4 cups brown sugar 1/3 cup pecans, pulsed in a food processor or chopped coarsely 1/4 t vanilla Soften cream cheese and butter to room temperature. Whip them together (for a minute or two) using a mixer.
Cut in the flour until dough starts to form. Use hands to mold it into a ball. Cover and chill for a few hours.
When ready to prepare tarts preheat the oven to 350ºF/180ºC. Mix well all of the filing ingredients. Take a good pinch of the dough and roll it into a ball (this part is very important; don't forget to roll it into a ball). Take each ball and press it into the tart mold evenly. Do this for the full tray and then add about 1 teaspoon of the filling into the tart shells. Bake for 20–25 minutes until the tart shells start to brown just a bit.
Notes: This is a time-consuming recipe to put together (the making tarts part I mean) and a gooey one. Don't expect to work this one out if you're in a hurry. It's also fun to have helpers on this one because they can fill the shells after you have prepared them. I also find these are best if eaten the same day you bake them but if you have to store them make sure they are in an airtight container.
Thank you 3191 Miles apart x
You will need mini-tart pans for this recipe.
This makes about 48 tarts. Shells: 6 oz cream cheese 1 cup butter (2 sticks) 2 cups all purpose flour Filling: 2 T butter, melted 2 eggs, beaten 1-1/4 cups brown sugar 1/3 cup pecans, pulsed in a food processor or chopped coarsely 1/4 t vanilla Soften cream cheese and butter to room temperature. Whip them together (for a minute or two) using a mixer.
Cut in the flour until dough starts to form. Use hands to mold it into a ball. Cover and chill for a few hours.
When ready to prepare tarts preheat the oven to 350ºF/180ºC. Mix well all of the filing ingredients. Take a good pinch of the dough and roll it into a ball (this part is very important; don't forget to roll it into a ball). Take each ball and press it into the tart mold evenly. Do this for the full tray and then add about 1 teaspoon of the filling into the tart shells. Bake for 20–25 minutes until the tart shells start to brown just a bit.
Notes: This is a time-consuming recipe to put together (the making tarts part I mean) and a gooey one. Don't expect to work this one out if you're in a hurry. It's also fun to have helpers on this one because they can fill the shells after you have prepared them. I also find these are best if eaten the same day you bake them but if you have to store them make sure they are in an airtight container.
Thank you 3191 Miles apart x
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