Goodies in the news

Lots of school going on and hubby is vacationing, whoops, working in Chicago. At least Bubba gets up and at 'em pretty quickly when he goes to bed early!

Since my internet time is now limited by school and projects, file this one under "You go, girl!"

Wife wins apology from Berlusconi from cnn.com

4-tuitous!

Yesterday was Bubba's fourth birthday. It was the first time we've been able to celebrate it on the actual day. He had lots of fun. We went shopping on the Hill and got our bread at Vitale's to go with our meat and cheese tray from Kenrick's. This was the second year I did this because I'd gotten burned out on making a hundred mini-sandwiches myself on the other birthdays. (So much simpler!)

I did my usual cleaning and cooking, with loads and loads of food. The flu bug has hit some of our friends really hard, so we had a lot of leftovers that we weren't expecting. The kids who did show up had a good time with their parents and enjoyed watching Ice Age II on the big screen in the basement.

As usual, we had the gamut of desserts. Bubba always gets a carrot cake with cream cheese icing that I make from scratch and I make devil's food cupcakes for the other kids (also from scratch). We had a number of other desserts, too, including pound cake, pineapple upside down cake, and this year, tiramisu.

The carrot cake is always a big hit, so here's the recipe, including icing. You can vary it as you wish, and the basics are below. Enjoy!

Carrot cake (from Better Homes and Gardens New Cookbook, Limited Edition, 2000)

2 cups all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil (I use canola)
4 eggs
1 recipe Cream Cheese frosting (see below)

NOTE: Additional items
These can also be added to the batter when mixing. I use all of the following:

1-8oz can of crushed pineapple drained
1/2 cup coconut
1/2 cup chopped walnuts
1/2 cup raisins

Grease and lightly flour two 9x1.5 inch round pans or one 13x9x2 and set aside.

In large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, eggs. Beat with an electric mixer till combined.

Note: I normally mix this cake by hand and it does fine--be certain to MIX very thoroughly.

Pour batter into prepared pan(s). NOTE: I also use a Bundt pan for this cake.

Bake in a 350 degree oven for 30-35 minutes for round pans or 35-40 minutes for 13x9 or 45+ minutes for a Bundt pan. Bake until a wooden toothpick comes out clean.

Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly before icing with Cream Cheese frosting.

Cover and store in refrigerator. Makes 12-16 servings

Cream cheese frosting

Beat together 2-3 oz pkgs of cream cheese softened, 1/2 cup butter or margarine, and 2 tsp vanilla until light and fluffy.

Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in another 2.5 to 2.75 cups of additional sifted powdered sugar to reach spreading consistency.

This frosts tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator.

Adieu, Monsieur Limouzy

I found this in my speed read of the paper today. Pierre Limouzy was a fixture of the St. Louis University Department of Modern Languages for a long time. He was a native of Orleans, France and really sold the study abroad program when I was at SLU the first time in the late 1980s. He convinced me to go, and my life's never been the same since.

In fact, when I started back at SLU this past year, somehow they still thought he was my advisor. I'd bet he'd be shocked that I resurfaced at the School of Nursing. C'est pas vrai! ;->

Donnez-leur, Seigneur, le repos éternel.
Et que la lumière éternelle les éclaire.
Qu'ils reposent en paix.
(from http://www.catholicdoors.com/prayers/french/fran116.htm)

Limouzy, Dr. Pierre F. age 74, died December 14, 2006. His wife, Emma Jane Limouzy preceded him in death in 2004; loving uncle, brother-in-law and friend to many. Pierre was born in France, however, for many years he lived in University City and taught French at St. Louis Uni-versity until his retirement.

Services:A Memorial Service will be conducted on the first floor of Jesuit Hall, 3601 Lindell Blvd., St. Louis, MO 63108 on Saturday, January 20, 2007 at 5 p.m.

Memorial Contributions may be made to (The Roach Fellowship), a scholarship fund at St. Louis University for students studying French. Mail contributions to The Roach Fellowship, c /o St. Louis University Office of Development, DuBourg Hall, 3rd Floor, 221 North Grand, St. Louis, MO 63103. A service of THE LUPTON CHAPEL.

Meanderings...and birthdays!

Well, it's been busy around my house trying to stuff all the Christmas decorations back into new and exciting places. We've been rearranging our storage area (or at least my hubby has...) so the configurations keep changing.

Since hubby will not be available for this year's SuperDuper party (he's working), we're doing it early with Bubba's birthday. What does this mean for me? Lots of work, but it's pretty easy. Thankfully, I only have a half day of school on Friday, so I can get a few things done before the shindig Saturday.

As usual, we're having the myriad of birthday cakes. We're starting the lineup with Mom's Imperial Pound Cake for my great-uncle and pineapple upside down (a favorite of Padre Giacomo). Bubba and hubby's friend Jeff get their carrot cakes with cream cheese icing. To finish it off, I make lots of chocolate cupcakes (for the kids who won't eat the other stuff). It should keep me busy!

I made a great tiramisu last weekend, so I'm tempted to try that again, since I know the big kids will like it. The recipe below, from Bel Gioioso mascarpone, was really simple.

Famous Tiramisu Dessert

3 large eggs, separating whites and yolks
1/2 cup sugar
1 cup espresso or strong coffee
2 Tbsp. Cognac or Brandy (NOTE: Frangelico also works nicely)
8 oz. BelGioioso Mascarpone
1/8 cup cocoa
20 ladyfingers (toasted)

Combine 3 egg yolks, 1 Tbsp. espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3-5 minutes or until consistency is smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of espresso into flat dish, dip one side of each Ladyfinger, and layer on bottom of dish. Spread 1/2 Mascarpone mixture and sprinkle with cocoa. Layer ladyfingers and finish with a Mascarpone layer and cocoa. Sprinkle and refrigerate at least 1 hour before serving.

Serves 6.