Blueberry Cream Pie. Listening To Tuvaband.

Blueberry Cream Pie
Empty Nest

Today I joined the Empty Nest club. Never, ever wanted to be a member.

I spent the last few weeks getting one son off for his senior year of college at the University of Wisconsin-Madison and my daughter moved in to her apartment in Columbus, Ohio where she will start post graduate studies at The Ohio State University. (That is a looooooooong drive from our home in Norwich, VT!). Today I said goodbye to my youngest son, who is also off to UW-Madison to begin his freshman year.

I’m doing better than I thought…but it has only been 5 hours. lol. The first thing I did when I got home was to come here, which is one of my very happy places.

Speaking of happy, this Blueberry Cream Pie is very cheerful. It’s so easy, too. Just make a graham cracker crust and pack it with a thick, lemon scented blueberry filling. The creamy topping has cheesecake vibes and looks so festive piped onto the cake with some reserved blueberry filling swirled in.

Blueberry Cream Pie
Blueberry Cream Pie


Graham Cracker Crust (recipe follows)
Blueberry Filling (recipe follows)
Topping (recipe follows)


1. Spread blueberry filling evenly over bottom of pie crust.

2. Fit large pastry bag with large closed star tip.

3. Use a small spatula or butter knife to “paint” 3 vertical stripes of the reserved blueberry mixture up sides of pastry bag. (You could also omit the pastry bag and just spoon the topping on the pie and swirl in the blueberry mixture with a knife).

4. Fill pastry bag with topping and pipe rosettes over surface of pie, covering filling as much as possible.

5. Refrigerate pie for at least 4 hours or up to 24 hours.

Serves 8

Graham Cracker Crust


12 whole graham crackers (6.5 oz) broken into pieces
2 tablespoons sugar
Pinch salt
6 tablespoons unsalted butter, melted


1. Adjust oven rack to middle position and preheat to 325℉.

2. Process cracker pieces in food processor until finely ground. Add sugar and salt and pulse to combine. Add melted butter and pulse until combined.

3. Transfer crumbs to 9-inch pie plate and press into bottom and up the sides.

4. Bake until crust begins to brown, about 16 minutes. Transfer to wire rack to cool.

Blueberry Filling


1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1-1/2 pounds fresh blueberries
1 tablespoon lemon juice


1. Whisk sugar, cornstarch and salt in medium saucepan until well combined.

2. Process 2 cups of the blueberries in food processor until smooth. Stir into sugar mixture until combined. (The original recipe then calls for pressing the mixture through a sieve to get a smooth purée. I started to do that, but it was a lot of work and I don’t think it really matters since you are going to stir the remaining whole berries in).

3. Bring mixture to simmer over medium heat, whisking frequently. Continue to cook, whisking constantly, until mixture thickens.

4. Off heat, whisk in lemon juice. Reserve 2 tablespoons of blueberry mixture for piping. Stir remaining blueberries into remaining mixture in saucepan.



8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream, chilled


1. Using stand mixer fitted with whisk attachment, whip cream cheese, sugar and vanilla on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed.

2. With mixer running, slowly pour in cream and whip until stiff peaks form, about 2 minutes.

Recipes slightly adapted from Kate Cooks The Books
Blueberry Cream Pie
Blueberry Cream Pie
Blueberry Cream Pie

Norwegian singer/songwriter Tuva Hellum Marschhäuser, the genius behind the solo project Tuvaband, has the voice I needed today. ‘Mess’ is soothing to me and I am grateful for the beauty of her music.

“The nest is empty,
head is full,
can’t make a move.
I beg for frames to tuck me in
When the skies burst
I will find my own way, on my own”

Check out Tuvaband on her Website where you can learn of upcoming shows in Ottawa and London and link to buy the music.


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Buffalo Chicken Salad. Listening To MFC Chicken.

Buffalo Chicken Salad

There I am searching for some funny Buffalo chicken content when I came across these ridiculous ‘Birds With Arms’ gifs. Mesmerizing and stupid…just my kind of thing.

Dinner should be mesmerizing and most definitely NOT stupid. In these sweltering times, dinner should also be quick, easy, and yummy.

This Buffalo Chicken Salad is just the thing for a hot, busy night. It’s got all of the flavors of a Buffalo wing basket served up on a bed of lettuce. The original recipe called for just the ranch dressing. To please both camps of wing lovers, blue cheese can be added, too.

Buffalo Chicken Salad
Buffalo Chicken Salad


1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons hot sauce such as Frank’s
2 tablespoons butter
1/4 teaspoon black pepper
1 bunch romaine lettuce, chopped (about 5 cups)
2 celery ribs, chopped
1 cup shredded carrots
1/2 cup fat-free ranch salad dressing
Blue cheese crumbles


1. In a large skillet, heat oil over medium-high heat. Sauté the chicken in batches until no longer pink, about 4 minutes.

2. Transfer cooked chicken to a bowl. Stir in hot sauce and pepper.

3. Return chicken mixture to skillet and stir in butter until it melts.

4. On a large platter, combine lettuce, celery and carrots. Top with chicken. Serve with dressing and blue cheese crumbles.

Serves 4

Recipe slightly adapted from Taste Of Home
Buffalo Chicken Salad
Buffalo Chicken Salad

You’re going to have to be in the worst mood not to smile at this cheerful little ditty by London-based band MFC Chicken. Someone make this guy a meal.

Check out MFC Chicken on Bandcamp where you can buy their music. They have so many quirky, hilarious and catchy tunes…I highly recommend a few minutes of your time. “Fuck You, Me” is another of my favorites by them.


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Fresh Peach Cobbler. Listening To Peach PRC.

Fresh Peach Cobbler

Atheist Cobbler

I always forget how much I love peaches in my desserts. This Fresh Peach Cobbler is truly outstanding. The topping’s absolutely delicious and the sweet peaches really shine when baked this way.

Fresh Peach Cobbler
Fresh Peach Cobbler


4 pounds ripe peaches (8 to 10 large peaches)
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon grated orange zest
1/3 cup orange juice
1 tablespoon unsalted butter
Topping (recipe follows)
2 tablespoons sugar mixed with ¼ teaspoon ground cinnamon
Vanilla ice cream, for serving


1. Preheat oven to 350℉. Line a sheet pan with parchment paper.

2. Bring water to a boil in a pot big enough to fit several peaches at a time. Reduce heat to a simmer and lower some peaches into the water. Let them blanch in the water for about 30 seconds. Place the peaches in an ice bath then peel the skins off. Repeat with the remaining peaches.

3. Chop a quarter of the peaches into small chunks and set aside. Cut the remaining peaches into wedges.

4. In a medium saucepan, whisk together ¾ cup sugar, cornstarch, orange zest, orange juice, and butter and bring to a boil. Add the small chunks of peaches (not the wedges), bring back to a boil, then lower the heat and simmer for 3 to 5 minutes, stirring occasionally, until the liquid is thickened and translucent.

5. In a large bowl, mix the cooked peaches with the peach wedges. Spoon into an 8 × 11-inch oval baking dish and set aside.

6. Use an ice cream scoop or large spoon to dollop the topping onto the peaches in the baking dish (it won’t cover them all).

7. Sprinkle the cinnamon-sugar on top.

8. Put the baking dish on the prepared sheet pan and bake for 30 minutes. Cover loosely with a large sheet of aluminum foil if the topping is getting too browned and continue to bake for 20 to 30 minutes longer. Bake until the topping springs back in the middle and edge when lightly touched.

9. Cool for at least 30 minutes then serve cobbler warm with the ice cream.

Serves 6 to 8



1 cup flour
¾ cup sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs
1 teaspoon pure vanilla extract


1. Put the flour, ¾ cup sugar, the baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter and pulse 15 times, or until it is the size of peas.

2. In a small bowl, beat the eggs and vanilla, and add to the food processor. Pulse just until the mixture is evenly moistened.

Recipes from Cooking For Jeffrey by Ina Garten
Fresh Peach Cobbler
Fresh Peach Cobbler
Fresh Peach Cobbler

Neither the atheists or the believers are going to like the title of this tune. It’s fine pop candy, though, with perfectly placed f-bombs.

Check out Peach PRC on her Website where you can learn of upcoming shows in Australia and link to buy the music.


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Ramen Pizza. New Music From Nick Leng.

Ramen Pizza

Hipster Pizza

I got this recipe from BuzzFeed, of all places.

I like Pizza. I like different and easy recipes.

I liked Ramen Pizza.

I think you will, too.

Ramen Pizza
Ramen Pizza


Pack of Ramen noodles
Pizza sauce
Mozzarella cheese, shredded
Pepperoni slices


1. Preheat oven to 400℉.

2. Split ramen vertically to get thin layers.

3. Spoon some sauce into a 13 x 9-inch baking pan.

4. Place ramen atop the sauce in a single layer. Cover with cheese and pepperoni.

5. Bake for 10 minutes or until cheese is melted and bubbling.

Serves 2 to 3

Recipe from BuzzFeed
Ramen Pizza
Ramen Pizza

“Morning/Midnight” is new from LA-based artist Nick Leng. The song starts off new agey before pulsing into its soulful, slinky sound. Moody in the best way.

“Sit up, Shut Up
Don’t clap
when you give up”

Check out Nick Leng on Bandcamp where you can buy his music.


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Pan Banging Chocolate Chip Cookies. New Music From Sam Redmore.

Pan Banging Chocolate Chip Cookie
It’s been a minute since I posted!

I have some very good excuses.

My youngest graduated high school and gave the opening commencement speech.

Graduation Speech

The next day he competed in the New England Track & Field Championship and won the 1600m in 4:07:09 breaking the meet record as well as his high school’s record.

Look at this close finish….Incredible.

Number 1!

NE 1600m Champ

Then it was off to Hayward Field in Eugene, Oregon to compete in the Nike Nationals, where Pierce came in 6th overall in the mile.
Nike Nationals

But, wait, there’s more.

Pierce and I flew right from Eugene to Dubrovnik to spend a few days with my daughter, Siobhán, who has been working abroad on a Fulbright grant since September.


Then we headed to Zagreb to help Siobhán as she packed up to move back to the States.

What a few weeks!

But, the reason you are here is for the food and music, so without further ado I present to you: Pan Banging Chocolate Chip Cookies

If you search this site, you’re gonna run into dozens of chocolate chip cookie recipes. I love them so much and am always looking for a different take on the classic.

Pan banging.

That’s what sets this recipe apart from the others. By dropping the cookie sheet in the oven a few times during the baking time, ripples form at the edge of the cookie. These bands are delectably crisp while the center of the cookie stays soft and chewy. It’s a scientific miracle. Ha!

It’s good to be back.
Pan Banging Chocolate Chip Cookies

Pan Banging Chocolate Chip Cookies


2 cups (284g) flour
½ teaspoon baking soda
¾ teaspoon salt
1 cup (227g) unsalted butter, softened
1½ cups (297g) granulated sugar
¼ cup (50g) packed brown sugar
1 large egg
1½ teaspoons pure vanilla extract
2 tablespoons water
6 ounces (170g) bittersweet chocolate, chopped into approximate ½ inch pieces. (Chocolate chips won’t work properly in this recipe)
Sea salt, for garnish (optional)


1. Place an oven rack in the middle position of oven and remove the other racks. Preheat oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up, or with parchment paper.

2. In a small bowl, whisk together the flour, baking soda, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, about 2 minutes. Add the egg, vanilla, and water and mix on low speed to combine. Add the flour mixture and mix until combined. Add the chocolate chunks to the batter and mix in on low speed.

4. Form the dough into 1/4 cup sized balls. Place 4 balls an equal distance apart on prepared pans and transfer to the freezer for 15 minutes before baking. (If freezer space is an issue, chill the second baking sheet when you put the first chilled sheet in the oven and so on). Don’t skip freezing the dough balls as it helps the cookies not to spread too much as they bake. This is key to their finished texture.

5. Place the chilled baking sheet in the oven and bake 9 minutes, until the cookies are puffed slightly in the center. Lift up the baking sheet about 4 inches and let it drop down against the oven rack. This will cause the edges of the cookies to set while the centers will deflate a little.

6. After baking for 2 minutes longer, repeat lifting and dropping the pan. Repeat every 2 minutes until cookies have baked for 16 to 18 minutes total. The cookies will have spread out with golden brown edges and centers that are lighter in color.

7. Transfer cookies from the baking sheet to a wire rack, sprinkle with sea salt if using, then let cool completely.

Makes 10-12 large cookies (In order to get the edges to spread and crinkle, you need for the cookies to be big)

Recipe from The Vanilla Bean Blog
Pan Banging Chocolate Chip Cookie
Pan Banging Chocolate Chip Cookies
Pan Banging Chocolate Chip Cookie

Tears were most certainly shed this month. Happy, sad, and everywhere in between.

Birmingham-based artist Sam Redmore recently released this gorgeous cover of Giorgio Moroder’s ‘Tears’. It’s so pretty it gives me goosebumps. It feels joyous, yet, you know….tears.

Check out Sam Redmore on Bandcamp where you can learn of upcoming shows in the UK and buy his music.


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Strawberry And Pistachio Meringue Slice

Strawberry And Pistachio Meringue Slice

My son, Pierce, is having an excellent outdoor track season. He is the New Hampshire state champion in the mile and the 800m. This past weekend he shone at the NHIAA Meet of Champions. Saturday is the New England Championship. Wish him luck.

Pierce loves meringue. If you want a dessert that will disappear quicker than he runs, this is it.

Strawberry And Pistachio Meringue Slice has pistachio-crusted sheets of meringue sandwiching strawberries and lightly sweetened vanilla whipped cream. Fruity, crunchy, creamy, chewy…it’s all in there.

Pierce doesn’t like nuts, which is why only half of the meringue has the pistachios in it.

Strawberry And Pistachio Meringue Slice
Strawberry And Pistachio Meringue Slice


4 egg whites
1/2 cup granulated sugar
3/4 cup confectioners’ sugar, plus 2 Tbs
1/2 tsp vanilla extract
1 tsp cornstarch
1 tsp white wine vinegar
3 Tbs pistachios, chopped
300ml heavy cream
250g strawberries, tops sliced off
1 vanilla pod, split


1. Preheat oven to 325°F. Line a shallow 11 x 7-inch baking tray with parchment paper.

2. Beat egg whites and granulated sugar in a stand electric mixer until very firm peaks form, about 3 minutes. Slowly add the 3/4 cups of confectioners’ sugar, vanilla extract, cornstarch and vinegar. Beat for 30 seconds longer until very firm and glossy.

3. Spoon the meringue mixture onto prepared baking tray. Sprinkle with the pistachios.

4. Bake for 20-25 minutes until the meringue turns a very light beige color.

5. Let cool on the tray for 5 minutes. Lay a piece of parchment paper on top and then a wire rack on top of that. Flip over and remove baking tray. Leave to cool upside down for 5 minutes then peel off the attached parchment. Turn the meringue nut side up and cut in half lengthways

6. Pour the heavy cream into a mixing bowl. Scrape the vanilla pod seeds into the cream and add the remaining 2 tablespoons of confectioners’ sugar. Beat until very thick.

7. Place one of the meringue rectangles on a serving plate. Spoon half of the vanilla cream down the center then place the strawberries on top all lying on their side. Cover the berries with the remaining whipped cream and press gently to fill in gaps. Top with the second rectangle, pistachio side up.

8. Cut into slices to serve.

Serves 8

Recipe from Olive Magazine
Strawberry And Pistachio Meringue Slice
Strawberry And Pistachio Meringue Slice
Strawberry And Pistachio Meringue Slice

The song title says it all and clocks in faster than Pierce’s races.

Check out Apa State Mental on Bandcamp where you can buy their music.


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Grilled Sausages With Pepper Salad

Grilled Sausages With Pepper Salad

I didn’t get today’s Worldle.

If you play, you can probably relate to how breaking your streak can make you super annoyed. Kind of ruined my morning. At least it wasn’t like the last time I got out….on the word STOVE. Can you believe that? :)

Here’s a recipe that will cheer you up if you screw up your Wordle or not.

The sausage is simply grilled (it’s briefly parboiled to prevent over browning on the grill) then served atop a tasty salad of roasted peppers, cukes, capers and pine nuts.

Grilled Sausages With Pepper Salad
Grilled Sausages With Pepper Salad


2 rope sausages (sometimes called pinwheel sausages)

Olive oil
Crusty bread, to serve
Pepper Salad (recipe follows)


1. Bring a large pan of water to a boil and then turn heat down to simmer. Add the sausages and gently simmer for 15 minutes.

2. Skewer sausages to keep in a wheel shape.

3. Rub the sausages all over with olive oil and season with salt and pepper.

4. Grill until char-marked and cooked through.

5. Serve the sausages with the pepper salad and some crusty bread.

Serves 4

Pepper Salad


2 roasted red peppers (the jarred kind is fine), diced
¼ cucumber, diced
2 tsp capers, drained
1 Tbs pine nuts, toasted
1 Tbs red wine vinegar
2 Tbs olive oil
Basil, a few tablespoons, chopped


1. Mix all of the salad ingredients together and season with salt and pepper.

Recipes from Olive magazine
Grilled Sausages With Pepper Salad
Grilled Sausages With Pepper Salad

Check out Joy Tribe on Bandcamp where you can buy their music.


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Mango Coconut Cream Tart. Listening To Evan Myall.

Mango Coconut Cream Tart

If you’re smart, you will make this Mango Coconut Cream Tart soon. A chewy coconut filling is covered with swirls of lightly sweetened whipped cream and slices of glazed mango. It’s a dessert that screams spring with its pretty colors and fresh flavors.

Mango Coconut Cream Tart
Mango Coconut Cream Tart


Pâte Brisée (recipe follows)
Coconut Filling (recipe follows)
2 firm, ripe mangoes (about 1 1/4 pounds total)
1/2 lemon, juiced
1 1/2 cups cold heavy cream
1/4 cup confectioners’ sugar
1 tablespoon light corn syrup
2 teaspoons water


1. Preheat oven to 375℉.

2. On a lightly floured surface roll pâte brisée into a 15-inch round about 1/8 inch thick.

3. Press dough into and up the edges of a 12-inch fluted tart pan with a removable bottom. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until firm, about 20 minutes.

4. Line dough with parchment, leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans.

5. Bake until edges begin to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.

6. Reduce temperature to 325℉. Tent edge with foil, and bake until golden brown, 25 minutes more. Let cool slightly, about 20 minutes.

7. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.

8. Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise.

9. Beat together heavy cream and confectioners’ sugar until medium peaks form.

10. Spread one-third of whipped cream mixture over top of filling. Put remaining whipped cream mixture into a pastry bag fitted with a large open star tip (such as Ateco #829). Pipe swirls of cream over top of tart. Twist mango slices into spirals (My slices wouldn’t fold…I don’t think I got them thin enough so I just left them as is) and nestle the slices between cream swirls.

11. Heat corn syrup and water in a small saucepan until combined. Brush mango slices with syrup. Refrigerate tart until chilled, about 20 minutes.

Serves 8 to 10

Pâte Brisée


1 2/3 cups flour, plus more for work surface
3/4 teaspoon salt
3/4 teaspoon sugar
4 oz plus 3 tablespoons cold unsalted butter, cubed
1/4 to 1/3 cup ice water


1. Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, 8 to 10 seconds.

2. Drizzle 1/4 cup ice water evenly over mixture. Pulse until dough holds together when pressed between 2 fingers. If dough is too dry, add more ice water, 1 tablespoon at a time.

3. Shape dough into a disk, and cover in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.

Coconut Filling


2/3 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon salt
2 teaspoons fine cornmeal
2 large eggs plus 1 large yolk
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/4 cups unsweetened small dried coconut flakes, toasted


1. Mix together granulated and brown sugars, salt, and cornmeal.

2. Whisk in eggs, yolk, and vanilla then add the butter and coconut.

Recipes from Martha Stewart

Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart

My youngest son has been listening to a lot of Beatles’ music. ‘Supernatural’, by LA-based artist Evan Myall, gives off some of the fab four’s vibe. Such a lovely little tune.

“I’m not as strong as you think”

Check out Evan Myall on his Website where you can link to buy the music.


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Apple Cinnamon French Toast Casserole. Listening To Grant Sharkey.

Apple Cinnamon French Toast Casserole

I laugh every time.

Family Guy runs deep in my family.

Just ask Stewie.

We used to have a betta fish named Brian, but he’s gone many tears ago.

I could go on, but an opinion piece I read recently in a British food magazine is still fresh in my memory. The writer whined about how American bloggers filled their pages with too much blather when all everyone wants is to get to the recipe.

Whew. Harsh.

So on to the recipe we shall go.

Apple Cinnamon French Toast Casserole ticks all the boxes for a festive breakfast treat. It’s sweet, packed with fruit and gilded with a yummy streusel topping. The custard filling keeps the bake tender, yet the edges get a lovely crisp texture. Finally, a simple caramel drizzle takes it all over the top. The casserole can be mostly assembled the night before. Always a bonus.

I couldn’t find the frozen dinner rolls that Paula used. I substituted a 1-pound package of white dinner rolls (like these) and they worked fabulously.

Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole


1 1/2 (15 oz) pkgs frozen dinner rolls, thawed
6 eggs
2 cups half-and-half
1 tsp vanilla extract
1/4 tsp kosher salt
1 (21 oz) can apple pie filling, apples cut into bite sized pieces
2 Tbs granulated sugar
1 tsp ground cinnamon
1 cup flour
1 1/4 cups packed light brown sugar, divided
1/4 cup butter, softened and divided
6 Tbs light corn syrup
Confectioners’ sugar: to garnish


1. Grease a 3 quart baking pan. Line a baking sheet with parchment paper.

2. Cut rolls into small cubes.

3. In a large bowl, whisk together eggs, half-and-half, vanilla and salt.

4. In another large bowl, combine apple pie filling, granulated sugar and cinnamon. Stir in the cubed rolls. Transfer mixture to the prepared baking dish. Pour egg mixture over top. Cover with foil and refrigerate overnight.

5. Preheat oven to 375℉. Remove casserole from refrigerator 30 minutes before baking.

6. Bake, with baking dish on parchment lined baking sheet, for 30 minutes.

7. Meanwhile, combine the flour, 3/4 cup brown sugar and 1/2 cup butter in a medium bowl. Stir together until crumbly.

8. Uncover casserole and sprinkle with the flour mixture. Bake, uncovered, until golden brown and set, about 20 minutes longer.

9. In a medium heavy saucepan, cook corn syrup, remaining 1/3 cup brown sugar and remaining 1/4 cup butter over medium heat. Stir occasionally until heated through and the sugar is dissolved.

10. Drizzle the caramel sauce over the casserole and garnish with a sprinkling of confectioners’ sugar.

Serves 8

Recipe slightly adapted from Paula Deen
Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole

Everyone needs to calm the fuck down. You tell ’em Grant.

Nothing like a calming, folksy song that throws in melodic F bombs aimed at the hysterical masses.

Check out Grant Sharkey on Bandcamp where you can buy his music.


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Easy Matzo-Crusted Salmon. Listening To A Grave With No Name.

Easy Matzo-Crusted Salmon

Passover is coming up soon. Your kosher kitty will love this simply prepared Matzo-Crusted Salmon. You’ll like it too, I’m sure.

Easy Matzo-Crusted Salmon
Easy Matzo-Crusted Salmon


1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 (4 ounce each) boneless, skinless salmon fillets
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 matzo cracker, crumbled


1. Preheat oven to 400°F.

2. Line a large baking sheet with non-stick foil and set aside.

3. In a small bowl, whisk together mustard and mayonnaise.

4. Season salmon with salt and pepper.

5. Brush the top of each fillet with some of the mustard mixture then sprinkle with matzoh crumbs. Press gently so that they adhere.

6. Transfer salmon, matzo side up, to prepared baking sheet and spray with a little cooking oil.

7. Bake until just cooked through, about 10 minutes.

Serves 4

Recipe from Whole Foods
Easy Matzo-Crusted Salmon
Easy Matzo-Crusted Salmon

A Grave With No Name, a project of London-based artist Alexander Shields, released an album titled ‘Passover’ in 2018. It’s a collection of quiet, beautiful, introspective songs. There’s even an interlude which is one of my favorite things for an album to include (I’m looking at you ‘Hazards Of Love’).

Every tune is fantastic, but my favorite is “By The Water’s Edge”. The vocals, sound and lyric, send a chill down my spine.

“It was frozen,
but your reflection
spoke to me”

Check out A Grave With No Name on Bandcamp where you can buy the music.


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