HAIR!

If I had to choose a lamest part of me right now, it would be my hair. The last time I had an actual haircut was two years ago, and I haven't really paid any attention to my mane since (except for an ill-fated cornstarch-instead-of-shampoo experiment). Right now my hair is long, and that's about it. However, I have an appointment with the cuttery booked, and I was hoping to get your opinion on which picture should be my hair-muse. The options follow:

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5

I should note here that any styling and should be subtracted from these pictures (you could say that I like my hair. . . raw), and I don't plan on assuming the coloring, either. Also, my hair is remarkably thick and incorrigibly frizzy.

Another also: Don't forget to enter our GIVEAWAY, and vote for us today (and tomorrow, and the day after that)!

Hit the jump for musical accompaniment:

I'd suggest the following:

Luscious Lemon Goat Cheese Cake

I made this for our Easter celebration and it was to. die. for. So, I had to share :)

Luscious Lemon Goat Cheese Cake

Adapted from MarthaStewart.com

Ingredients

• 1 cup unsalted butter, room temperature
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks (save the white for the frosting!)
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup buttermilk
• 1 lemons, thinly sliced

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Spoon on lemon syrup. Let cool completely. 

Filling (optional)

1/3 cup goat cheese

1/4 cup cream cheese

1/2 cup sugar

2 tablespoons milk

1 teaspoon fresh lemon juice
1 teaspoon vanilla

The Prettiest White Frosting In The Whole Wide World!

3 large egg whites

• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract
• In a heatproof bowl set over a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium heat, stirring constantly, until sugar has dissolved (2 to 3 minutes). Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not over beat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. 

Just stuff, frost, top (with lemons) and voilà! You have a spectacularly delicious and impossibly beautiful treat. 
PS. Don't forget to vote for us here (vote for FIVE by clicking the little "thumbs up" on the page) and then enter our stupendous giveaway here!
PPS. You can vote once a day until May 5th (!)...or, rather, could you vote once a day until May 5th? :)

Boozy Blondie

While some of my sisters have spent the last week figuring out ingenious ways to keep their culinary creations both devout and delicious, I decided to take a more hedonistic approach. (Typical, I know).   

BEHOLD the BLONDIE

Blondies are often thought of as the Brownie's homely little sister. They're the plain one, not cool, not popular, not sexy.  Why anyone would be interested in these pallid pastries is beyond the imaginations of many, but not me.  Blondies--like many boring babes--can be awesome, you just need to get some booze in them (I kid, I kid). But seriously, they're a great blank canvas, and like the protagonist of many a teen movie, you just need to look past your preconceived notions of what a blondie is, and you'll see that there is "life-of-the-party" potential in this puddin.  

Boozy Blondies

1/2 cup dark rum or bourbon
1/2 cup dried figs (cut in small pieces)

2 cups (280g) unbleached all purpose flour — if you don’t have a scale, then scoop rather than spoon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (230 grams) melted, very warm, unsalted butter

2 cups packed golden brown sugar (420 grams)

2 whole eggs

2 teaspoons vanilla

1 1/2 cups bittersweet chocolate chips/ chunks

3/4 cup toasted pecan pieces (optional)

1 cup toasted coconut

Instructions

1. Heat the booze and pour over the figs, let this concoction sit for a while (I did overnight, but an hour or so should be fine)
2. Preheat oven to 350 F degrees. (176 C). Line a 13×9 inch pan with foil or parchment paper or foil.
3. Decant the liquor from the figs, and save both. 
4. Mix together the flour, baking powder and salt; set aside. Beat together butter and brown sugar. If you’ve used very hot butter, let the mixture cool for 5 minutes before beating in the egg. With a spoon or whisk, gently beat in the eggs, vanilla and rum. Stir dry ingredients into batter. Let the batter cool down if it is still warm, then stir in the chips, pecans, coconut and figs.
5. Spread in pan and bake for about 35 minutes or until pale golden and edges start to pull away from the sides.

Think of this reminder as more of a Fatboy Slim lyric and less of a broken record.  

1. please vote for One here
2. and remember to sign up for our giveaway!!

Pesach burnout?

Is Matzo getting to you?  This is the perfect indulgence if you're going Kosher for Pesach this year and it makes a delicious salad whenever.

8 Cauliflower steaks
1/2 cup soft goats cheese, like a chevre
1/4 cup each parmagiano, pecorino and mozzarella OR for low sodium, compte, ementhaler and fresh mozzarella*
1 1/4 cup matzo meal
3/4 cups milk
A pinch of Spanish smoked paprika, Hungarian hot paprika, thyme, savory, whatever else you like particularly well 
1 cup of just one of the following oils: refined safflower and sunflower oils, peanut, safflower, soy, refined almond, avocado and cottonseed oil

1 head of lettuce or a bunch of mustard greens and spinach
1 firm, tart granny smith apple
A few springs of mint, basil, oregano, chives and dill
2 tbsp white wine vinegar
1 tsp white sugar
2 cloves pulverized garlic
2 tbsp olive oil


*Other than the soft goats cheese, these cheeses can be substituted for whatever "kosher for passover" cheese you might have on hand.  Typically, two hard cheeses and one semi-hard cheese, like a mozzerella or a swiss, makes for the best consistency.

Chop the cauliflower into eight, large steaks, about a quarter inch thick.  Imagine that you want it to look like thick cut pastrami that has been put through a deli meat cutter.  Next, put goat cheese in a bowl.  Grate remaining cheeses and add.  Now, mix cheeses together thoroughly.  Wet hands slightly and make into 1 1/2 inch patties, about a third of an inch thick.  Now, put Matzo meal into a relatively large tupperwear container with a removable top.  Add dried spices.  Mix.   Now place milk into another similar container.  Place large frying pan on high heat stove top.  Add 1 cup oil.  As oil heats, gently press matzo onto cheese, followed by milk and then matzo again.  Continue until all cheese rounds are covered in matzo meal.  Now place into frying pan for about 45 seconds on each side or until are nicely browned.  Put on news paper to drain for about 8 minutes.  Now repeat with cauliflower steaks.  While they drain, chop up greens, chiffonade fresh herbs and cut granny smith apples into match sticks.  Reserve some fresh herbs and match stick apples, but toss the rest.  Emulsify garlic, sugar, vinegar and olive oil into dressing.  Dress salad.  Garnish with the fried cheese, cauliflower, reserved apples and herbs.  L'chaim!

For trends in kosher cheese, click here

Just one of those days...

I have the blessing and curse that many things in my life remind me of how trivial most of my concerns are.  But sometimes when life or death issues are regularly at play, I wish that the kindness in the Universe would sort out the stuff that isn't quite so important.

But that wouldn't be fair now, would it?

When my wonderful family left to take Brother S off to his mission, I was left with a box, containing wonderful Easter Treats.  Since I needed to send a box to my God Daughter, the beautiful little girl of Mrs. F, I was happy to.  I went out, bought Brother S all sorts of other special things and goodies.  I got to the post office early (always a miracle) placed the dainty, spring dress in one package with eggs and candy and chocolate to spare and the box filled with baked goods and cookies and boy stuff galore in another.  I sealed the boxes, affixed the labels, and went home feeling like a good sister, a good friend and just good.

So today, I get a call from my little sister -- I'm not telling which one. On Easter morn, Brother S opened a large package containing Easter candy, window markers, special crayons, a dainty Easter dress and a note from the Easter Bunny while my five year old God Daughter got a box filled with electronics and grown up baked goods.   

Why, why why?  On the bright side, the big stuff is pretty fine right now...

So the moral of this story is... big issues don't make the little ones go away.

Today I will send them both new boxes.  It won't make up for Easter, but oh well...

PS.  Thanks for your votes on Circle of Mom's!  Go back and vote again today!

PPS. And don't forget to sign up for the Ultimate Magyar Giveaway from yesterday!!

The Great Hungarian Giveaway!

I am so refreshed and energized after spending five glorious weeks abroad.  I feel a little evangelical.  I want everyone to experience a paprika-fueled Spring recharge.  And much as I'd love to send each of my dear friends and loyal readers (not to mention my sisters!) airline tickets to my favorite central European metropolis, it's just not in the budget right now.  Sorry, folks. 

But I haven't forgotten you!  One lucky reader will receive a package of my...

Top Five Hungarian Souvenirs

1. Eros Pista -- This is the best spicy stuff ever.  Seriously.

2. Madartej Chocolate -- I wish I could just send you Madartej.  But this is the next best thing.

3. Rubik's Cube -- A great Hungarian invention.  And much more fun than a ball point pen (which is also Hungarian...)

4. Kezi Munka -- This particular specimen is part of an impressive cache given to my husband by an adorable Neni we met at the park. Old women love my husband.  So much they give him giant bags of handmade lace and embroidery.

 

5.  Paprika -- Trite but true, Hungarian paprika is the best in the world.  I'll send you some of the sweet stuff.  And a decorative spoon.

EDIT: My husband (the lawyer) advised me that this was totally unclear, so I've clarified the rules a bit  :-)

TWO ways to Enter!

1: a) Follow our blog.  If you already follow the blog, then you are good to go!

b) Leave a comment on this post that tells us you follow the blog.
c) Done! 

2: If you want to enter more than once (and if you have ANY IDEA how awesome this stuff is, you do!), you can enter every day until May 5 if you:
a) click on the little "circle of moms" button in the upper left corner of the blog
b) vote for FIVE by clicking the little "thumbs up" on the page
c) come back here and leave a comment and tell us you voted!  You can do it every day until May 5th.

We'll randomly pick a winner and announce who the lucky friend is on May 9th!

All good things must come to an end...

So, we're back.  You'll notice the exclamation point (!) is noticeably absent.  Of course it's wonderful to be reunited with the people and places that make our life in D.C. so wonderful.  But who could be happy to leave this:

The skyline is nice, but the Zsidro blowout is a true national treasure...



I love this picture.



This is where their ELEPHANTS live, for crying out loud.

But we're glad to be back. 

Epecially since we know we'll return to Budapest soon.