The Great Clustercluck of 2011

As usual, thanks to Peas and Crayons for hosting WIAW.

Yesterday was a whirlwind of activities, baking, cooking, frying, running, bodypumping, general tomfoolery of all sorts. Capturing my meals, was a bit sketchy. They were all things I have made/have had before, save for dinner. Thank.G-d. I already have pictures.

I am the lamest of the lame. Breakfast was a use up of pumpkin I had in the freezer. The cop wants all of the baked goods out of the freezer and for us to replace it with what he feels is really important: meat.

The recipe can be found here and it is so comforting and delicious. Also, if you over toast them you can use them as frisbees. They’re also really easy for your handy underground revolutions, if you simply imprint it with a mockingjay.

Lunch was more of my super healthy, super yummy, high protein macaroni and cheese. OMG is this stuff good. It is so filling and so comforting, you really don’t realize how good you’re being to your body.

Dinner was a clustercluck. Originally, I had offered up my home/kitchen to a close friend whose kitchen is out of comission to use to celebrate Hanukkah. She is a school teacher so of course, at about 2pm their family got sick. I feel so bad for her, being sick on a holiday is the worst. Major bummer. I wasn’t going to let all of the fish and shredded sweet potatoes I made go to waste. I felt like a proper granddaughter of a Southerner as I fried every damn thing I made. (except for the salad-not saying I didn’t think about it)

In the bowl is an apple, feta cheese, tomatoes, scallions, and snap peas.

Fried fish, fried sweet potato latkes, fresh snap peas. With fried fish AND latkes, you need the salad and peas.

Thank sweet, sweet, heavens that after that meal, I got my oil covered ass (that sounded dirtier than I meant it to) to the gym. I needed to sweat and feel ze burn.

I was 3 minutes early to class.

For dessert, I had what I usually crave after a run-dates.

I often have a little mocha after a run as well. Recovery and a pick me up. Don’t judge me. I have a 7 month old and the craziest 3 year old you’ve ever encountered. I NEEDS MY CAFFEINES. I am in love with every minute of my alone time with my dates. I eat them quietly in my car, a lot like how Monica eats her grapes. When I get home, the bag is demolished by the Captain who calls them “big raisins”. Silly fool, I’d already eaten most of them. HA! One point for the Mom.

Today I am baking over 150 cookies. Oh yes, you read that right. 150 cookies. Stay back, and bring me some coffee. If you love me, you’ll add bourbon.

He was eating macaroni by dinosaur flashlight. See all of the stuff behind him on the counter? Wrapping stuff.

 

Apricot Rugelach

Every once in a while, a recipe is so wonderful, it must be shared. Every once in a while, the story behind it is a beautiful one, and almost rivals the recipe-almost. That is the case with this recipe. The cookie itself is ethereal. The dough is light, the filling is delicious, the flavors come together perfectly. It requires time and effort without being drudgery. They’re fun to make and even more pleasant to eat.

The story behind them; the story is just beautiful. One of Tim and I’s best friends, the woman who was my “matron of honor/witness/awesome person for taking the day off on a whim to watch us get married” Jenn (you can see a very preggers Jenn on my About Me page) gave me this recipe. It’s not just any recipe. The recipe is from her mother.

Her mother, Sheila, was one of those people who everyone wanted to be around. She never ran out of hilarious, fun, and heartwarming conversation, and always made you feel comfortable and included. The first time I met her, I was probably 300 lbs, and she said to me “you are just so beautiful”, and she meant it. She really saw wonder and beauty where others could not. My husband oft referred to her as “second mom” or “the other mother” or just “mom”.

Sheila was taken from the world far too early. Last year, she was overcome by ovarian cancer. It was a considerable blow to their small family, and I can’t even imagine how hard it was for them.

Though I am sure it is still an ongoing journey, I am in awe of how they have come together as a family. Not only to just continue on and seek a “new normal” living without Sheila, but how, Jenn in particular, has risen to the occasion. Helping out her dad, running a household, being a dear friend to so many, and it sounds silly, but it can be so important, baking treats for Hanukkah.

I have heard about these cookies for years, never having tried them. I have always wanted to; but somehow, I just never got around to it. Jenn and I frequently discuss recipes, and her mom’s rugelach was obviously one of her favorites. I now understand why. I am so grateful that Jenn shared this special recipe with me and allowed me to share it with all of you.

I really hope that you enjoy these as much as my family did, and how Jenn and her family have for so many years.

Batch 29, Apricot Rugelach

Apricot Rugelach

Apricot Rugelach

I made the entire dough recipe in the food processor, first grinding the nuts and then switching out the sharp, grinding blade for the dough blade. It worked really beautifully.

Ingredients

  • 2 sticks of butter
  • 3 cups of flour
  • 1/2 lb cottage cheese
  • 1/4 cup sugar
  • 1/2 cup orange juice
  • 1 cup ground nuts
  • -cinnamon
  • -sugar
  • -apricot or your favorite jam
  • white raisins-optional

Instructions

  1. Combine first six ingredients
  2. separate into 3 round disks
  3. chill overnight
  4. roll each disk into a 1/4" thick circle
  5. sprinkle dough with cinnamon and sugar all over
  6. cut each round disk into triangle, pie shaped pieces (about 16)
  7. dot each pie piece with apricot jam at the widest part
  8. roll into crescents
  9. bake at 350F for 25 minutes-WATCH them, they can burn.
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