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April 02, 2010


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Sounds fantastic! Butter makes a delicate short dough, but if you ever feel like breaking with tradition, you might try a version with cream cheese. It results in a more workable dough, and you get the tangy flavor you refer to. Cream cheese also gives you a cakey texture rather than buttery-short.

These look amazing. And I love the back story. Can't wait to try them.

Hi, Robin!

These look great. Love the pic and your new kitchen. My mother and I make a yeast dough for hamantaschen, with which few people seem to be familiar. It's kind of like a sweet challah dough and it's wonderful.

Hey, when your old oven died, didn't you come over and put the hamentaschen in MY oven?!

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I left it
on when I
left the house
for the pleasure
of coming back
ten hours later
to the greatness
of Teddy Wilson
"After You've Gone"
on the piano
in the corner
of the bedroom
as I enter
in the dark

from New and Selected Poems by David Lehman

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This Way Out

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Ringfinger was nervous
Pinky terrified
when they learned
that Hand might succumb
to the rule of Thumb.



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