Text 29110, 111 rader
Skriven 2015-07-17 13:18:00 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: transparent 978
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 ML> Rather. And perhaps if I'd been shown frames with
 ML> bigger spaces for the lenses, the tiny sweet spot
 ML> which I access in this way might have been bigger.
 ML> I didn't see any such on display, though.
 NB> Sometimes one has to actually ask for them... and even be relatively
 NB> pushily adamant that that really is what one wants... :)

I didn't see anything anywhere near big enough; I wonder
if the optical properties of the lens material might
limit things. I questioned a friend who was an optical
engineer on NASA projects and he said that normally
the size wouldn't make any difference, but when I
mentioned 14 diopters, he changed his tune.

Anyhow, I now have a sweet spot, though it's not very
big, very reliable, or available except in good light.

 ML> Ah, to be young and foolish and in love and all
 ML> that stuff.
 NB> It actually predated our being "in love"... we were truly just
 NB> friends... good friends, though...  ;)

Okay, the young and foolish part.

 ML> I have seen several ghosts, a mosquito or two, and a
 ML> rat along those edges; I'm pretty confident they didn't
 ML> actually exist.
 NB> The skeeters probably did...  ;)

Nah, other than one enormous one last week, I don't
see them before I feel them. I was guessing that
the enormous one might have been a rogue male going
against gender stereotyping. Well, outliers die.

 NB> blackberry wine one evening at our family camping... one of my nieces
 NB> had bought it at a nearby winery and was sharing it around the
 NB> campfire... no grapes, just blackberries used to make it...  Quite
 NB> tasty, actually...  :)

It can be, just so one doesn't set one's taste expectations
for wine. Of course, it might comport more with what the
proles like Winston Smith had in mind when they conceptualized
the term.

Berry crumble with creme Anglaise
categories: sweet, fancy yet homey
Servings: 8

h - For the filling
1 1/2 c blackberries
1 1/2 c blueberries
1 1/2 c raspberries
1 1/2 c strawberries, stems removed and cut in half
3/4 c granulated sugar
h - For the oatmeal streusel topping
1 c butter, room temperature
1 1/4 c light brown sugar
1 1/4 c granulated sugar
1/2 ts ground cinnamon
1 1/2 c oatmeal
1 1/2 c all-purpose flour
1/2 ts vanilla extract
h - For the creme Anglaise
1 1/4 c whole milk
1/2 c heavy cream
1 vanilla bean, halved and scraped
4 egg yolks
3/4 c granulated sugar

Place all of the berries into a mixing bowl and
toss with the sugar to coat evenly.

In a stand mixer mixing bowl with a paddle
attachment, cream together the room temperature
butter, sugar and ground cinnamon. Remove the
bowl from the mixer and add the flour, oatmeal
and vanilla extract. Incorporate well by rubbing
the mixture between your hands.

After both steps are complete, for each serving
place 3/4 c berries into a small cast iron dish.
Top with a good amount of the oatmeal streusel
topping. Bake at 375F for 12 to 15 min. Serve
with creme Anglaise.

For the creme Anglaise - In a small saucepot
combine the milk and cream with the vanilla bean.
Set aside to let the vanilla bean infuse the
milk. Prepare a double boiler using a small
saucepot filled halfway to the top with water;
place over low heat. In a separate bowl combine
the yolks and the sugar; whisk until sugar is
dissolved and the mixture is pale yellow. In the
meantime, heat the milk mixture to 180F. Ladle
2 oz of the hot milk mixture into the yolk
mixture, whisking constantly to temper the
yolks. Add the rest of the milk mixture,
whisking constantly to avoid cooking the yolks.
Place the bowl with the unfinished custard over
the double boiler and stir constantly with a
heatproof spatula until the mixture has the
consistency of heavy cream (160 F). Remove
mixture from the heat and pass through a
chinoise. Chill in an ice bath and serve
with warm berry crumble.

Maximo Lopez, Wall & Water, NYC

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