Adirondack College, New York Cotton Candy Making 101
PH.D Brian R. making cotton candy for Adirondack College students. Hard work.
NYC bake shops making more than pumpkin pies for Thanksgiving
Head to the century-old Veniero’s Pasticceria and Caffé (venierospastry.com) for the Autumn Trifle ($4.25), a three-layer pastry made of carrot cake, New York-style cheesecake and topped with pumpkin cream. The Italian pastry shop also makes Torrone Messinesi ($14 per pound), a nougat candy filled with almonds, orange, cinnamon and honey, and frosted with chocolate.
Place your order for a Chocolate Chip Bundt Cake — it also comes in maple and apple cinnamon — from Tu-Lu’s Bakery ($38, tu-lusbakery.com), an East Village pastry place that specializes in gluten-free sweets. Also don’t miss the Pumpkin Roulade stuffed with ginger mascarpone cream ($22 for half; $42 for whole).
Brooklyn’s One Girl Cookies (onegirlcookies.com) uses pumpkin in another type of pie: the whoopie pie ($30 per dozen). There’s also a chocolate version available at this boutique dessert spot in DUMBO and Cobble Hill.
Find the perfect pick-me-up at Magnolia Bakery (magnoliabakery.com). The famed cupcakery has two fall treats, a Pumpkin Pecan Cupcake ($3.50) and Pumpkin Pecan Bar ($3). Have less adventurous eaters in tow? Try the Fall Cupcake, a chocolate or vanilla treat adorned with colorful sprinkles ($3.50).
NYC: The Food
While my first full 24 hours in NYC were dedicated to dancing and celebrating, my second (and sadly last) day in NYC was about the food. OK, and more shopping and bluffin’ with my Muffin and her hilarious and generous mama (who was also visiting).
Saturday morning, after a late night of dancing, we awoke, showered and dressed before noon.
Muffin showed me around her stomping grounds, and her mom pointed out all the shops in which I needed to drop dollas. I refrained from spending until later in the day. We spent most of the afternoon in Williamsburg, which reminds me of what Athens, Ohio, would be if it were placed in a city environment and everyone had non-stop style. I loved it.
Before continuing our day-long shopping adventure, we needed to fuel. We stopped at Fabiane’s for sandwiches.
It was as I was taking a huge bite of this sandwich that I heard the sweetest voice ask me, “Are you SnackFace?” Why, yes, yes I am! Just chowing down in Williamsburg and talking, fearing I have pesto stuck in my teeth. Lauren, thank you for making my trip complete by coming up to me and chatting for a bit! Your sweetness overwhelmed me and I am unbelievably flattered! (And where did you get your skirt? I want....
ELEANOR R. HOWARD — Maine Obituaries — Bangor Daily News
HODGDON – Eleanor R. Howard, 95, died Jan. 11, 2012, at a New Jersey health care facility. She was born Feb. 20, 1916, in Springfield, Mass., the daughter of Lynwood and Jennie (Brown) Ross.
Eleanor graduated from Colby College in 1937 and received her Master of Science degree in biology from the University of Iowa. Eleanor founded the biology department at Ricker Classical Institute and Ricker College, where she taught for several years until her marriage to Ralph Howard, in 1942. In 1958 she returned to teach biology at Ricker College, receiving an honorary doctorate from that institution in 1974. She was a longtime member of Court Street Baptist Church and sang in Houlton Community Chorus. In addition to her scientific interests, which often led her to dissect frogs and fetal pigs on the kitchen table in preparation for her biology classes at Ricker College, Eleanor loved music, cooking and every kind of handwork. A good pianist, she shared her musical interests with her son, Woody; and her brother, James Ross. In high summer she thought nothing of canning 20 quarts of green and yellow beans in one afternoon or making 20 jars of strawberry jam from the tiny wild strawberries that grew on the hill behind the family farmhouse. By autumn, her cellar would always be lined with hundreds of jars of canned vegetables, jams and pickles. During the potato harvest Eleanor was famous for the homemade bread, apple pie and beef stew she would bring to the fields for lunch. In her final decades she spent much of her time creating beautiful hooked rugs and needlepoint designs and making Christmas tree ornaments and homemade candy for members of her extended family.
...Candy Making new york city News
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