Thursday, July 20, 2006


We often have to stay in a hotel when we are at one of our art shows. This time we are doing a big-deal wholesale show. The preparation has taken us weeks. We've created brochures, changed our prices, talked and talked and talked to lots of other folks who do this thing.
It's my job to book the hotel and figure out all the logistics. I bounce between expedia and orbitz and priceline. This time there was quite a learning curve of deciding to stay in the city (hotel cost and pay for parking) or stay outside of the city (hotel cost and pay the toll on the bridge and then pay for parking). After a week of looking I decided on staying outside of the city at a Ramada (over the Days Inn). Oh my, I chose right! The Ramada was recently bought by a family from India. The people are friendy. They have cool names like...Rashmi. And the best.....the hotel restaraunt is Indian. How could they have known that I love Indian food. The decor in the restaraunt is beautiful. At breakfast this morning they gave husband some groovy Indian chutneys for his eggs. I love it here.
Must go and have M&M's and HBO......
Sometimes you guess right.

Sunday, July 16, 2006


My best friend, Andrew, dubbed my cheesecake "orgasmic". I think it's pretty damn close.
It was a staple in my baking business and since I'm on a recipe roll.......


Preheat oven to 375
1/2 C. sugar
1 sick of butter
1 C. flour
2 t. cinnamon
1 C. walnuts or pecans

1 1/2 lbs. Cream cheese
1 C. sugar
3 eggs
1/2 t. vanilla

1 pint sour cream
2 T. sugar
a dash of vanilla

Combine all crust ingredients in a food processor and pulse until combined. Press into a 9” springform pan. Evenly cover the bottom and halfway up the sides.

Cream the cream cheese, vanilla, and sugar together. ( I always start with the cream cheese and beat it for a few seconds so it is smooth.) When fully blended it will be creamy. Pour over crust and bake for about 40 min. The cake is done when the center jiggles like firm Jell-O. Remove from oven.

Mix sour cream, sugar, and vanilla until creamy. Pour over slightly cooled cheesecake. Put in oven for 5 min. to let the topping set. After the cake is cool refridgerate for at least 6 hours before serving.

This cheesecake was a hit in our “Moonstone Baking” business. It is creamy (not at all like a NY style cheesecake) with a crunchy nut crust. In the Fall try laying sliced pears in the bottom before pouring in the filling. Autumn Cheesecake….YUM!! Enjoy!