seems to follow me around
not sure why?
is it because I am passionate about what I do and how I feel?
is it because I care about the details…every last one of them?
is it because I hate feeling like
if you are going to do something
let it be the BEST something
and not just ANOTHER something?
I am willing to do the work
on top of the work I already do
I AM a team player
I just like my team to be all in
not half way…because that is there way…
yes I tell things like it is
I am direct, I am tough
I can be louder than you…
but…I am also fair
I do listen
I am super sensitive
I just don’t let you see it…
i do not have time to waste…
so I cut to the chase
I do not walk on eggshells
because that will make you feel better
maybe I should…
but really why? is that the honest thing to do? (seriously folks..I am asking for opinions on this)
I let you make your mistakes
but I do my very best to save you… from showing it to the world
because I care…about everything.
it is who I am.
I am not perfect by any means
by any any means
I am just confidant
confidant that what ever I do
how ever I do it
I make sure it is a success
failure is just not an option…ever
(but.. I have failures..a few under this belt)
so maybe I should concede to your way of thinking?
in my heart …I think your wrong
do I make peace…because
thats what would be easiest
and make you feel better
what about how I feel?
what about not always doing things that are easy
but doing the things that you feel will be the best
am I a drama queen because I stand up for my convictions?
or should I be praised for being passionate and believing in myself and what I know I can do?
is it the people who are passive that are happiest, or are they just settled
for second best?
maybe you should realize that it’s you
and stop blaming me…
seriously…why am I the bad guy in your story?
because despite the drama
I still keep on coming back
to make it work and be the best
drama has nothing to do with my ego
but everything to do with
listening to my heart,
and is that a bad thing?
Talking about drama..
The summer time in Deal (25 minutes from lakewood) is a rocking place. There are charity events galore and if you wanted to, you can be busy nearly every day hoping from one stunning house setting to the next, taking in all the gorgeous and fun happenings that these amazing Syrian woman put together. It’s like what I imagine the glamours aspect of the Hamptons to be, just trade out the wasp celebrities for the SY’s. LOL
So this week I was busy, going from the absolutely amazing Morris Franco Cancer Society Table Setting Event where I got to meet Amy Atlas, who I just think is too cute and adorable for words, to baking my little fingers off for the Sephardic Community Center at the Ocean Breezes country club.
Read all about that event at my good friends Sharon Langert (she is to the left of AMY) Fashion-Isha’s blog.
I decided to make a summer favorite, the LEMON FRUIT TART. Not only is it dramatic in its presentation, it is really so delicious and perfect for a summers dessert.
It is straight out of one of my all time favorite cookbooks, Ina Garten’s original Barefoot Contessa Cookbook.
But before I give you the recipe, here are some of the highlight of yesterday’s event:
the gorgeous setting for this event – the pop of hot pink with the bright blue of the ocean and pool, takes your breath away at first glance with its sheer beauty.
the auctions at these events are insane….you have everything from iPads, to furs , to $1000 bergdorf shopping sprees and 5 night stays in Paris, France.
ladies and businesses from the community make delicious food that gets sold to raise money – some of the stuff that was being sold, were truly delicious – I had a great lunch that day!
just some of the stuff I brought to the event for them to sell
look at these very cool ocean themed cakes…
I wish I had the time that day to enjoy every thing….
but I did get a quick chair massage from this terrific lady!
and for me the highlight was getting the golf cart ride to the mansion and then back to my car…I was wiped from being up at the crack of dawn baking!
LEMON FRUIT TART
This is one of my favorite recipes of hers, but it really is a patchke, when it comes to the lemon curd. So, I will share with you my secret of how I make this on the fly on a Friday afternoon. I normally follow her recipe to a T – the butter crust and curd are truly amazing – but making it pareve with margarin and this trick – is really a perfect solution.
I USE THIS: (the best microwaveable pudding product out there -and I have tried many!) MY-T FINE Pudding Mix
If you are going to use this in the recipe below, just make the tart shell, and make the pudding according to directions. – Fill the shell let set room temp for 5 minutes, then add the fruit and set in fridge for up to an hour.
For the tart shell:
- 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
- For the lemon curd:
- 4 lemons, at room temperature
- 1 1/2 cups sugar
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/8 teaspoon salt
For the tart shell:
Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Meanwhile, preheat the oven to 350 degrees F.
Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
For the lemon curd:
Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processorfitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
Fill the tart shell with warm lemon curd and allow to set at room temperature.
Decorate with fresh whole strawberries and blueberries.