Monday, October 29, 2012


She’s got a way that makes me act like a Fool;
Spends all my money, then she treats me Cruel;
I’m begging for her kisses on my bended Knee;
There’s nothing shaking but the leaves on the Trees.

Some days the wind will blow, the sun will Shine.
Until that Day
She puts my Heart at Ease.
There's nothing shaking but the leaves on the Trees.

My Daddy Told Me There’d Be Times Like These
There’s Nothing Shaking But the Leaves On the

My Daddy Told Me There’d Be Times Like These
There’s Nothing Shaking But the Leaves On the


  1. A great tune for a shaky day. Here in Woodbridge, there's nothing shaking but the leaves on the trees for now. I hope you are spared in Berwyn. Nell

  2. Hi. We're hoping for the best. No school today and it's already been canceled for tomorrow. Banks are closing in a few minutes and I believe they've declared a state of emergency. It doesn't seem so bad at the moment and I hope we get lucky. Ocean City, NJ, which is a place people go to the beach around here, is really underwater. You can see it as the lead item on Drudge Report. Avalon, NJ and Stone Harbor, NJ, where we visit (it's about 20 miles further south than Ocean City, on a different barrier island) are very wet now, but the bay hasn't yet joined up with the ocean. Caroline and Jane are about to bake a really great pie:

    Chocolate Cream Pie

    A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served.
    Source: Saveur

    16 tbsp. unsalted butter, cut into 1⁄2"
    cubes and chilled, plus more for pie plate
    1⁄4 cup packed light brown sugar
    1 9-oz. package chocolate wafers,
    such as Nabisco, finely ground
    (about 2 1⁄4 cups)
    3 1⁄2 cups half-and-half
    2⁄3 cup plus 2 tbsp. sugar
    1⁄4 cup cornstarch
    9 egg yolks
    9 oz. semisweet chocolate,
    finely chopped
    2 oz. unsweetened chocolate,
    finely chopped
    2 1⁄2 tsp. vanilla extract
    2 cups heavy cream
    Dark chocolate, for garnish

    1. Heat oven to 375°. Grease bottom and sides of a 9" glass pie plate with butter; set aside. Heat 8 tbsp. butter and brown sugar in a 1-qt. saucepan until sugar dissolves. Transfer butter mixture to a medium bowl; stir in ground wafers. Transfer mixture to pie plate; press into bottom and sides, using the bottom of a measuring cup to compress crust. Refrigerate for 20 minutes. Bake until set, about 15 minutes; let cool.

    2. Heat half-and-half in a 4-qt. saucepan over medium-high heat until it just begins to simmer; remove pan from heat. In a large bowl, whisk together 2⁄3 cup sugar and cornstarch; add egg yolks and whisk until smooth. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat. Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3–4 minutes. Remove pan from heat and add remaining butter and chocolates in small batches, whisking until smooth; stir in 1 1⁄2 tsp. vanilla. Set a sieve over a medium bowl and strain chocolate mixture. Cover with plastic wrap, pressing plastic onto surface; refrigerate until set, about 4 hours.

    3. Remove plastic wrap from chocolate filling and, using a rubber spatula, stir mixture until smooth. Spoon mixture into reserved crust, forming a dome, and smooth surface with the spatula. In a large bowl, whisk remaining sugar, remaining vanilla, and heavy cream until stiff peaks form; spread on top of filling, forming a dome. Using a peeler, shave some of the dark chocolate onto top of pie. Keep refrigerated until ready to serve.

    Interestingly, they baked the same pie during one of last year's big storms.


  3. I'm happy to hear that you've been lucky so far. I think we might be spared the brunt of Sandy. It's very breezy and rainy here, but nothing dramatic so far. We hoping for the best, and are prepared for the worst.

    I can always rely on you for a wonderful recipe, and we will definitely have to try it when I can get out to the grocery store. Sounds delicious! I'm roasting some brussel sprouts right now. Unfortunately, they are no match for Caroline and Jane's chocolate cream pie!


  4. I don't know. I love brussels sprouts. By the way, if you don't know Billy Fury (he was a contemporary of Cliff Richard, etc., in pre-Beatles Britain), he was a very talented artist, also originally from Liverpool. He was also an exceptional person. Here's a GREAT brussels sprouts recipe, one of our favorites, and really, really easy and simple:

    Carrots and Brussels Sprouts Gourmet | February 2008

    Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.

    Makes 6 servings

    Ian Knauer

    2 tablespoons chopped shallot (from 1 medium)
    3 tablespoons unsalted butter, divided
    1 lb carrots, cut diagonally into 1/2-inch-thick pieces
    1 lb Brussels sprouts, halved lengthwise
    1/3 cup water
    1 tablespoon cider vinegar

    Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

    Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

    Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature.