Seven hundred eighty seven trillion dollars will be distributed to various entities throughout the United States to keep some from going under and to shore up the economy. If at some point this will not be enough to do the job and the country is in danger of running out of money, more will be printed. As much as is necessary. (I find myself thinking of Confederate dollars, for some reason.)
The Seattle Post-Intelligencer will no longer publish a newspaper. The New York Times, the Washington Post and the South Whidbey Record have all found it necessary to cut staff as well as newspaper space and re-arrange page layouts in order to adjust to severe financial strain, and some papers could possibly even follow in the footsteps of the deceased P-I.
A woman in California gave birth to octuplets, bringing her total number of children to 14, and then told Dr. Phil during a television interview that she was “thinking with her heart, not her head,” and admits she may “need help,” after which she fired the nanny group who were helping, at no cost to her, with ‘round-the-clock care.
In London, England, a woman who is carrying a two-headed baby, (Siamese twins with one body to serve two heads), has decided to carry the “two” baby girls to term and trust that they will “follow the example of the 18-year- old American twins, Abigail and Brittany Hensel, who share a body but lead a full life.” (From The Evening Standard, London). By the way, those girls turned 19 on March 7, 2009. You can find a video of them on YouTube, should you want to see one good-looking girl with two beautiful heads.
In the United States at the present time, there are 5.6 million people unemployed, and that number is expected to grow as more and more companies are forced to lay off and cut back in order to survive. Of those, many thousands are now homeless.
And finally, there are 1.5 million (that’s approximately 1 of every 50) children experiencing homelessness and possibly hunger. In what impoverished country is this happening, you may ask? Unfortunately, the answer is right here, in the United States of America, once called the richest nation in the world.
Today is April Fools Day. Wouldn’t it be wonderful if I could now say, “Ha ha, gotcha….April Fools, none of this is true!” Unfortunately, not one word of this is a joking matter.
RECIPES
The very word “April” conjures up springtime, blossoming fruit trees, daffodils, tulips, lighter colors, lighter clothes, and yes, even lighter meals. I’m craving lemony things now, like these zesty little souffles that taste like a breath of spring. These would make a very special Easter dessert, by the way.
CHILLED LEMON SOUFFLES
Vegetable oil
¼ cup water
1 t. unflavored gelatin
3 large eggs, separated
2 T. cornstarch
1 cup, plus 2 T. whole milk (don’t use lowfat)
6 T. sugar, divided (see instructions)
6 T. fresh lemon juice (I prefer Meyer lemons, if I can find them)
1½ t. finely grated lemon peel
Raspberry sauce (or other favorite sauce of your choice)
Lightly oil six ¾-cup souffle dishes or custard cups; set aside. Pour water into a small bowl and sprinkle the gelatin over; let stand until the gelatin softens (about 15 min.)
Whisk egg yolks and cornstarch together in a med. bowl until smooth. Combine milk and 3 T. of the sugar in a med. saucepan; stir over med. heat until sugar dissolves and mixture comes to a simmer. Gradually whisk 1/3 cup of the hot milk mixture into the yolk mixture to temper the eggs, then pour the mixture back into the remaining milk mixture in
the saucepan. Whisk constantly over med.-high heat until the custard boils and thickens, about 2 min. Reduce heat to med. and whisk 2 min. longer. Remove from heat; whisk in lemon juice and peel. Add the gelatin mixture; stir until the gelatin is completely dissolved. Transfer mixture to a bowl and let stand 10 min. to cool slightly.
Whisk the egg whites and remaining 3 T. sugar in a med. bowl to blend. Set the bowl over a pan of simmering water (don’t let the bowl actually touch the water) and whisk constantly until an instant read thermometer registers 140 degrees (should be about 2-3 min.)
Transfer the egg white mixture to a bowl and beat until stiff peaks form. Fold the egg white mixture into the lemon custard in 3 additions.
Divide the lemon custard among the prepared dishes; level off with the back of a knife and refrigerate the souffles uncovered overnight. (You can make these up to 2 days ahead; cover and keep refrigerated.)
Run a small knife around the souffles to loosen, put a small plate on top and invert, holding the plate firmly with both hands and gently shaking until the souffle comes out on the plate. Should this not happen, place the souffle dish in an inch of warm water for 15-20 seconds, then repeat the maneuver with the plate.
Spoon fresh raspberry sauce, caramel sauce or sauce of choice over the top of the souffle, decorate with a sprig of mint and serve. Makes 6.
For something a bit easier but equally delicious and lemony, this Italian cake, made with ricotta cheese, is light and lovely.
LEMON RICOTTA CAKE
6 T. butter
¾ cup sugar
1/3 cup (make it a generous one) ricotta cheese
3 eggs, separated
1½ cups flour
1½ t. baking powder
Grated zest of 1 lemon
3 T. fresh lemon juice
Confectioners’ sugar, for dusting the top
Grease a 9-inch round cake or springform pan. Line the bottom with parchment paper or waxed paper and grease the paper. Dust with flour, tapping out excess. Set aside.
Cream together butter and sugar until smooth. Beat in the ricotta cheese, then beat in the egg yolks, one at a time.
Add 2 T. of the flour, the lemon zest and juice. Sift the baking powder into the flour to distribute evenly then beat mixture into the batter just until blended. Don’t over beat.
Beat the egg whites until they form stiff peaks. Fold gently into the batter. Turn batter into the prepared pan and bake in a preheated 350-degree oven for 45 min., or until a cake tester inserted in the center of the cake comes out clean. Allow cake to cool 10 min. in the pan before turning out onto a rack to complete cooling. Dust with confectioners’ sugar and decorate, if desired, with mint springs before serving. Excellent served with a small scoop of lemon ice cream or sherbet or a small dollop of lemon-flavored whipped cream.
