Then we went and saw the Emancipation Proclamation Exhibition at the Schomberg Center for Research in Black Culture. It was really good. The exhibition was pretty simple, in a small room, and it pretty much consisted of the first draft of the Emancipation Proclamation, a later draft on vellum, on the other side of the room a typewritten first draft of Martin Luther King, Jr.'s 100-year anniversary Emancipation Proclamation speech (with his edits on it in turquoise ink!), and some explanatory panels. But the panels were thorough and detailed, a good brief refresher on the events surrounding emancipation and then a quick journey through Reconstruction, Jim Crow, Civil Rights, and post-Civil Rights challenges for blacks and others who still face systemic oppression (p.s. I love that museums will come right out and say things that are true, without equivocating or doing that thing the media does where they include viewpoints that are wrong in order to be balanced). And seeing the Emancipation Proclamation, written in Lincoln's hand, with bits copy-pasted in from a previous speech published in the newspaper, with caret-ed in edits, was just amazing, as was seeing the bits of MLK's draft and editing process. It only took half an hour to view the whole exhibit, but it was moving, educational, and totally rewarding.
In other news, round challah drizzled with honey, for a sweet and round new year!
Can anybody tell me what exactly would make a year round,
and why that is desirable?
I made it into French toast today, and that was great, although I think I actually still prefer my French toast from sourdough; it makes the flavor more interesting and vibrant.
Also I made salted caramel ice cream with salted caramel praline, and threw in leftover frozen bits of homemade cinnamon pecan roll, and it's delicious although too salty because when I halved the recipe I forgot to halve the salt. But I would make it again, with the correct amount of salt, and I can already tell it's an amazing recipe! (Recipe can be found here, btw. David Lebovitz is so great.)
Leftover giant upside-down cinnamon pecan roll.
These are a big pain,
even if you're in the habit of making bread,
but SO DELICIOUS.
You really do make a well of flour
and throw the eggs and other ingredients in it,
Stir it up with your fingers!
For a really long time.
Until it turns into...
This! And you incorporate the rest of the flour with a pastry cutter!
Eventually you get a ball of pasta dough!
It is very important to pose prettily
as you grate parmesan for the alfredo sauce.
It is also very important to wear your
original French chef hat
from New Orleans.
After the dough chills in the fridge,
you roll it out AS THIN AS YOU POSSIBLY CAN,
which is difficult and not really that thin,
and then pizza cut it into
Lots of cheese and more egg yolks for the sauce!
Scrumptious homemade pasta,
and I am ten egg yolks down!
I also made tapioca pudding (which I thought I liked, but blech, I need to toss it), green tea shortbread cookies, and ice cream with the remaining yolks. A good food month!