neurotic brooklyn ice cream

Grok Headline matches for neurotic brooklyn ice cream

UCO Play and Freeze Ice Cream Maker
Reviewed (Verdict: It Makes Ice Cream)

UCO Play and Freeze Ice Cream Maker
Reviewed (Verdict: It Makes Ice Cream) 06/24/2005 04:01 PM

It's going to be 95 degrees—Fahrenheit, you Euro-hippies lovely Europeans [Joel pointed out I'm mean to Europe. It's because I want to go back there so badly. And we always strike out at the things we love, don't we - John]—this weekend so here's a bit of fun for you and your dirty friends. The CO Play and Freeze, which I actually received from some friends, is kind of a soccer ball that makes ice cream. You put ice and salt in the outer ball and a lot of cream and stuff inside the metal canister. Then you kick it around until you get a semi-solid lump of frozen cream stuff. It's a nice little bit DIY although it doesn't store very well and often falls onto my head when I open the closet.

UCO Play and Freeze Ice Cream Maker Review [Pocket-Lint]

Stop neurotic submenus from disappearing

Stop neurotic submenus from disappearing 09/20/2004 12:15 PM
This is a pretty minor hint, but it saves a lot of frustration for people like me who still can't keep the crayon between the lines. It used to be that whenever I was trying to select an item in a submenu (like "Recent Files...

LRB | Steven Shapin : The Great Neurotic
Art

LRB | Steven Shapin : The Great Neurotic
Art 08/16/2004 08:37 AM
The Great Neurotic Art" .. London Review of Books .. from a Harvard meeting .. as literature .. more»

lrb.co.uk/v26/n15/shap01_.html
track this site | 4 links

Neurotic Fishbowl: Burn It - The Spring
2004 Edition

Neurotic Fishbowl: Burn It - The Spring
2004 Edition 05/06/2004 03:13 AM
Kymberlie's Spring 2004 CD Swap, .. Burn It

neuroticfishbowl.com/archives/002655.html
track this site | 3 links

When Brooklyn goes to college

When Brooklyn goes to college 01/23/2004 09:49 PM
The BBC's Mike Baker looks at how universities might be run in 2020.

Brooklyn (pretty much) Rules

Brooklyn (pretty much) Rules 04/21/2004 01:04 PM
Ft. Greene, Brooklyn. Named for Revolutionary War General Nathaniel Greene, and one of Brooklyn's most diverse ‘hoods. I love it....

No Sleep 'til Brooklyn!

No Sleep 'til Brooklyn! 04/12/2004 12:45 PM
Annotated Beastie Boys.

THE BROOKLYN RAIL - STREETS

THE BROOKLYN RAIL - STREETS 08/02/2004 01:58 PM
An Anarchist in the Hudson Valley: In Conversation With Peter Lamborn Wilson

brooklynrail.org/spotlight/july04/wilson.html
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target opens in brooklyn

target opens in brooklyn 07/21/2004 04:36 PM
what a beautiful fucking mess

Brooklyn residents: just say no to space
elevators!

Brooklyn residents: just say no to space
elevators! 02/01/2005 08:37 PM
Xeni Jardin: Boing Boing reader Max Clarke says,

Recently on my blog, I put up an image of a mysterious flyer being posted in Williamsburg, Brooklyn (where, in recent years, community activists have fought real estate developers' plans to build luxury high-rises, and the city's plans to site trash facilities and power plants on the waterfront). The flyer is a masterful parody of all this. It reads:

"WILLIAMSBURG DOESN'T NEED A SPACE ELEVATOR! The Space Elevator Will Mean: Less Parking, Weird Ribbon Thing, Constant Loud Whirring Noise, Increased Space Elevator Truck Traffic. Developers have submitted plans to build a massive space elevator in Williamsburg! This monstrosity, completely out of context with existing development in the neighborhood, will be accessible only to the wealthy, forcing thousands of average Williamsburgers from their homes and live-work spaces! Jobs the elevator will generate (operators, repairmen, astronauts) are certain to go to non-residents! Don't sit idly by and let this elevator cast its impossibly long, cold, and very narrow shadow over our homes! CALL 311 AND TELL THEM 'I JUST DON'T NEED THIS SPACE ELEVATOR!'"

The flyer is credited to F.E.T.S.E.o.t.N (Fight Extremely Tall Space Elevators on the Northside), and includes the URL of an anti-space-elevator-in-Williamsburg Yahoo group.

Link. See also this proposed NYC rezoning plan, which includes a number of proposed 8-35 story luxury complexes in a currently working-class neighborhood with an average building height of 3 stories. Link. While this flyer is most certainly a joke, space elevators are not -- at least for some. Link (thanks for the reminder, Dr. Setebos)

Brooklyn Cheese Artist Makes Bed of Ham
(AP)

Brooklyn Cheese Artist Makes Bed of Ham
(AP) 06/03/2004 06:35 PM
AP - An artist best known for decorative cheese has broadened his palette, or palate, to ham. Cosimo Cavallaro, who once repainted a New York hotel room in melted mozzarella, has covered a bed in processed ham. "I feel like I am back in my mother's deli," the artist said Thursday.

Protesters March Across Brooklyn Bridge
(AP)

Protesters March Across Brooklyn Bridge
(AP) 08/28/2004 01:39 PM
AP - Thousands of abortion-rights activists marched across the Brooklyn Bridge on Saturday, the latest in a growing procession of protests leading up to the Republican National Convention.

RNC protests: Brooklyn Orgastic Politics
Collective

RNC protests: Brooklyn Orgastic Politics
Collective 08/29/2004 02:07 PM
Xeni Jardin: Color me jaded, but this call for a citywide "quivering saturnalia" to protest the RNC sounds more like an excuse to perv out in public, and less like actual political protest. But, hey, what do I know about Reichian energetics? Fleshbot says,

If the skies are dark over New York City next week during the Republican National Convention, it may be due to the cloudbusting efforts of the Brooklyn Orgastic Politics Collective, who plan to combat the "Deadly Orgone Energy (DOR)" of Dubya and company with ... uh, something based on the theories of Wilhelm Reich ("Metaphorically speaking, our September 2nd project will be an attempt to give the sky a blowjob...")

Link . Don't forget to wear your tinfoil beanie thong.

Barnaby Whitfield gallery show in
Brooklyn

Barnaby Whitfield gallery show in
Brooklyn 04/19/2005 11:05 AM
David Pescovitz: My old friend Barnaby Whitfield is a pastel artist in New York City and member of the prestigious White Columns Curated Artist Registry. Barnaby's solo exhibition "Whore With Red Cheeks" opens this Friday, April 22, at the 31GRAND gallery in Brooklyn's Williamsburg:

An unabashed and unapologetic pastel artist with an obsessive nature toned in kitsch and pith; Whitfield creates a personal mythology within an art historical context.

Growing up the child of a politician and an educator in south Florida, Whitfield found himself at the age of 6 living in the master suite of a haunted Antebellum Mansion on an abandoned horse farm. The former owner, and now ghost, Norma, had succumbed to madness for the last ten years of her life. It was said she often walked to the end of the circular drive waving with undergarments fastened to the outside of her clothes. But it was inside the house that her madness truly reined, where she had stuffed her rooms with worthless discards. Whitfield’s family found the former master suite’s, pink and maroon tiled, bathroom, stuffed with lipsticks even filling the toilet bowl; permanently streaking it in the waxy reds his Mother and Father kept in memoriam...

Link

Brooklyn Crosses Bridge Back Into the
Big Time

Brooklyn Crosses Bridge Back Into the
Big Time 01/22/2004 10:20 AM
The borough has a sports identity for the first time since the Dodgers departed for Los Angeles after the 1957 baseball season.

Brooklyn Daily Eagle Soars Onlilne

Brooklyn Daily Eagle Soars Onlilne 09/20/2004 06:25 AM
Brooklyn Daily Eagle Soars Onlilne
http://www.libraryjournal.com/article/CA443919
http://eagle.brooklynpubliclibrary.org/Archive/skins/BE/about.htm

The Brooklyn Daily Eagle, founded in 1841, had the distinction of being the most widely read afternoon newspaper in the U.S. during the Civil War. After it ceased publication in 1955, the paper's morgue and related files were donated to the Brooklyn Public Library, but access to this vibrant collection of stories, photos and illustrations was limited to a few microfilm editions and fewer still print holdings. In 2001 the Brooklyn Library launched an extensive digitization project encompassing the years 1841-1902, funded through a grant from the Institute of Museum and Library Services, and beta testing of the Brooklyn Daily Eagle Online [www.brooklynpublicli brary.org/eagle] began in March 2003. The site was an immediate hit, accommodating an average of 60,000 visits a month. As expected, many visitors have used the site to track down genealogical information, but the library has also used the collection to provide access to primary documents on Civil War-era Brooklyn and African-American women's history to K-12 students. The library is now considering a second project to digitize the 1902-1955 issues, but must first grapple with the copyright implications for newspapers printed after 1923, as well as the significant increase in per-issue page volume in later years. More information on the project can be found at

Brooklyn DA: Santeria Fails Drug Gang
(AP)

Brooklyn DA: Santeria Fails Drug Gang
(AP) 06/15/2004 09:31 PM
AP - As the spiritual adviser to Brooklyn drug dealers, Mercedes Osario allegedly was paid to warn if police were in their future. Prosecutors claim her mystical powers failed. Miserably.

"Index for Album BrooklynStores:
Brooklyn Store Fronts"

"Index for Album BrooklynStores:
Brooklyn Store Fronts" 05/29/2004 08:52 PM

Brooklyn Museum, Newly Refurbished,
Seeks an Audience

Brooklyn Museum, Newly Refurbished,
Seeks an Audience 04/12/2004 11:19 AM
The museum, led by its director, is changing course, concentrating almost exclusively on its own backyard the 2.5 million residents of Brooklyn.

Lenticular art gallery show opens in
Brooklyn April 21

Lenticular art gallery show opens in
Brooklyn April 21 04/19/2005 03:38 AM
Cory Doctorow: Brian Loube, an artist who makes political and aesthetic lenticular and 3D images, is having a show in Brooklyn that opens on April 21, including "a set of candid street photographs shot in NYC subways (thanks to Homeland Security, now an illegal activity) and a newer, larger series of extreme close-ups of faces locked in an endless loops of sexual pleasure." Link

Nets Are Sold for $300 Million, and
Dream Grows in Brooklyn

Nets Are Sold for $300 Million, and
Dream Grows in Brooklyn 01/22/2004 04:57 AM
A developer who wants to move the New Jersey Nets to Brooklyn agreed to buy the team for $300 million.

Cream for Vim 0.27

Cream for Vim 0.27 12/31/2003 09:36 AM
A Vim configuration that emulates Mac/Windows text editors.

Cream for Vim 0.29

Cream for Vim 0.29 04/26/2004 06:58 PM
A Vim configuration that emulates Mac/Windows text editors.

Cream CRM 1.0.0

Cream CRM 1.0.0 11/12/2003 06:49 PM
A customer relationship management system for media organizations.

Cream for Vim 0.30

Cream for Vim 0.30 06/17/2004 01:45 AM
A Vim configuration that emulates Mac/Windows text editors.

yum ice cream

yum ice cream 12/22/2004 01:58 AM
Ice cream flavors are not what they used to be. A few years ago, in Nice France, I experienced tasting lavender, and violet flavored ice cream, the wonderful flavors just blew me away. Later on in San Francisco, I found a wonderful Indian ice cream parlor, and fell in love with the cardamom, and rose flavors. When my travels take me back to Japan, I think I will try to avoid some of these incredibly strange ice cream flavors.

May the Cream Be With You

May the Cream Be With You 06/06/2005 12:08 AM

« A princess cake / prinsessakakku / prinsesstårta in a Yoda-green marzipan robe. »

I was working hard on my sofa coma on Friday evening by drinking a beer and scanning my newsfeeds when I saw that someone had made one of those funny green cakes from possibly the most pointlessly complex cake recipe I've ever seen. One of the reviewers of the cookbook the recipe was taken from, Birthd ay Cakes: Recipes and Memories from Celebrated Bakers concurred with my dim view of the recipe:

Finally, several of the recipes are ridiculously complicated for the home baker. "The Princess Cake," for example, requires following four lengthy pages of instructions!

Many of the other reviewers remark at how pretty the book is to look at which I had to laugh at since you know right there they are just in it for the picture porn, not the practicality of the recipes. The princess cake is, in spite of its looks, a simple cake: sponge cake layered with pastry cream and topped with a marzipan shell. Why on earth anyone would put themselves through such torture for something that should be rather simple? I was surprised the recipe didn't also encourage the baker to make their own raspberry jam from hand-picked organic berries or grind their own flour. It's a bad recipe if only for the silly rum 'moistening' solution for the cake since it boils off the alcohol in the rum and then adds more sugar to, perhaps they forget, distilled cane sugar. If the cake wasn't bone dry in the first place it wouldn't be necessary but not only that, rum is not a flavour associated with traditional cakes in the Nordic countries. If you want rum flavour, add a bit of extract to the cream or just brush some of the dark rum right onto the cake. If you've got a good bottle of Meyer's Dark Rum and feel the urge to boil it, please come to my house and don't forget to bring the bottle. :) The Finnish recipes occasionally mention using a wee bit of orange juice for the same purpose but it seems highly optional and up to the discretion of the baker.

So, I went hunting for a recipe since I see these cakes all the time but, aside from getting intense flashbacks to Hostess Snoballs, I've never actually tried one. It's also a cake I can share without regret since I'm not overly fond of marzipan. :) The cake was invented/created in the 1930s by Jenny Åkerström who ran a cooking school for young ladies. She named her creation after the Swedish princesses Margaretha, Märtha and Astrid though it's not known if they enjoyed the cake or not. It appeared in Finland not long after it became popular in 1930s Sweden and has remained a traditional cake ever since, particularly for graduation and end of school year parties. The cake may also be known as the operatårta.

Surprisingly, online there are more recipes for the cake in Finnish than there are in Swedish. And one of the MTV3 cooking shows featured a princess cake recently as well. None of my cookbooks at home had a recipe for it and I even went looking through the cookbooks at Akateeminen and found only two books that had a recipe and neither of them looked very good. I compared all the recipes I could find online and there was little difference save for the cream where there were two camps: pastry cream and plain whipped cream with one Swedish oddball using both mixed together. I turned to CI to compare both the sponge cake and pastry cream recipes and they featured the same ingredients only with far more detailed instructions and perfected technique so I used theirs instead. The sponge cake recipe is ace and, since such cakes are common components in Finnish desserts, I can't recommend it highly enough as it was tasty, moist and spongy just as a good cake of its kind should be.

There are also a few different styles of cake construction. Two layers or three layers, round or rectangular log, cream dome or sponge cake covering the dome as the top layer. It doesn't seem to matter as long as all of the key ingredients are there. The log looks interesting and easier to slice, but getting a sponge cake to bend like that without breaking or popping out of shape would require a few tricks I suspect.

The cream filling is where things get a bit dodgy in many of the recipes since the instructions are vague and don't mention the time needed. I tried the Swedish version of the pastry cream which featured gelatin as a thickener and, from a structural standpoint, I thought it might be the most successful at providing needed firmness to hold the shape of the cake. It eventually set, but the directions were limited and somewhat misleading. The pastry cream should be made the night before as it needs five hours or more to set. It's not difficult to make and it's good to have one less thing to juggle in the kitchen. Americans averse to dairy and/or cream could likely just use Cool Whip™ to replace the pastry cream and whipped cream thus making the cake even easier. We've got so many cream and dairy products that there must be a state embargo on non-dairy products like Cool Whip™.

It's all smooth sailing once you've got your cake layers, pastry cream, jam and marzipan all ready to go. Unless you've got some complex about using organic almonds, don't make the marzipan yourself as it's ready-made in all the usual colours for far less money than all the time and effort you would spend making it. The only drawback to using prepared marzipan is that it can be somewhat dry which makes manipulating it an exercise in patience. It also makes your life easier if you have 2 or preferably 3 round cake pans since this reduces the number of cakes you have to cut from a larger one. I like chocolate layer cakes so I've learned to make my life easier by making the layers at bake time since I suck at slicing cakes evenly or unevenly.

So that's all there is to it. Follow the recipes and make your own princess cake for a graduation party instead of paying 40 euro or so for one from a bakery in town. The 30 euro you save can buy a reasonable amount of beer instead. :)

Prinsesstårta / Prinsessakakku / Princess Cake

makes: 1 cake with 12 servings
special tools: good mixer for whipping, round cake pan[s], pizza cutter
time: about 2 hours total preparation time for cake, cream and marzipan

Preparation steps and approximate time

1. Prepare pastry cream (if using), make it the night before or before leaving for work in the morning. (30 mins)
2. Make sponge cake. (45 mins)
3. Make whipped cream and rahka cream (if using).(20 mins)
4. Assemble cake and chill. (10 mins)
5. Roll out marzipan. (15 mins)
6. Cover cake with marzipan. (15 mins)
7. Chill and serve. (1-2 hours)

Sponge Cake:

makes: two 8- or 9-inch cakes
time: about 45 minutes
source: CI

Sift together

• 1/2 cup or 1,25 dl cake flour
• 1/4 cup or 0,75 dl unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon table salt

Heat together, cover and set aside

• 3 tablespoons whole milk
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract or vanilla sugar

separate and mix

• 5 eggs room temperature
• 3/4 cup or 1,75 dl granulated sugar

1. Adjust oven rack to lower middle position and heat oven to 350F/175C degrees. Generously grease and flour two or three round 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.
2. Separate three of the eggs, placing whites in bowl of standing mixer fitted with whisk attachment (or large mixing bowl if using hand mixer or whisk) and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed (or whisk) until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not overbeat.) If using a standing mixer, transfer egg whites to a large bowl and add yolk/whole egg mixture to mixing bowl.
3. Beat yolk/whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.
4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.
5. Immediately pour batter into prepared baking pan[s][makes 9-10dl of batter so ~3dl per cake layer]; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.
6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack. Repeat with remaining cake[s]. Cover with clean cloth until ready to assemble cake to keep the cake moist. **If assembling the cake with the cake layer on top style, you may want to place a layer of cake over a bowl about the size of the cake while it is still warm to make it easier to fit over the cream later.

Pastry cream:

time: about 30 mins - Make at least 5 hours ahead or the night before!
source: CI

Heat until simmering/near boiling

• 2 cups or 2,25 dl half-and-half (half whole milk, half cream)
• 1/2 cup or 1,25dl granulated sugar
• pinch table salt

Whisk together until thick

• 5 large egg yolks, chalazae removed*
• 3 tablespoons cornstarch or arrowroot

Stir in last

• 4 tablespoons unsalted butter (cold), cut into 4 pieces
• 1,5 teaspoons vanilla extract or 1 teaspoon vanilla sugar

1. Heat half&half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering (near boiling), stirring occasionally to dissolve sugar.
2. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
3. When half&half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.

*Chalazae are cordlike strands of egg white protein that are attached to the yolks--removing them with your fingers is easy and eliminates the need to strain the pastry cream after cooking.

rahka-Fraîche Cream:

• 250g plain lowfat rahka
• 250g vanilla fraîche 5%
• about 1-2 dl fine sugar
• 1-2 tablespoons cornstarch or arrowroot

1. whip together rahka and fraîche
2. add sugar to suit your taste
3. add cornstarch if a bit too moist
4. mix half of the rahka cream with the whipped cream
5. refrigerate

note: since neither of these products are likely available to people outside the Nordic region or the EU, they are basically thick sour milk products that might be substituted by using thick vanilla yogurt and lowfat sour cream.

Whipped Cream:

• 1 teaspoon vanilla extract or 1 teaspoon vanilla sugar
• 1/3 cup or 0,75 dl confectioners' sugar (use half of sugar if you prefer less sweetness)
• 3,5 dl or 1.5 cups heavy cream

1. Beat cold heavy cream at medium speed in an electric mixer until thickened. Add confectioners' sugar and vanilla and beat until thick.

Assembling (see also diagram):

• pastry cream or rahka cream
• whipped cream
• raspberry jam or low-sugar/just fruit jam for less sweetness

There are two methods of assembly: the cream dome on top method:

1. Slice cake to create 3 evenly sized layers unless you bake with 3 round pans in which case you already have three cakes ready to use.
2. Place the first layer on top of a sheet of baking paper and spread a thin layer of raspberry jam on top of the cake.
3. Spread a layer of pastry cream/rahka cream on top of the jam and place another cake layer on top and repeat jam and cream application.
4. Place the third cake layer on top and with a serrated knife, trim off edge to round off the top. Mound the whipped cream on top of the cake and smooth with a spatula. You can also mix part of the remaining pastry cream with the whipped cream if you like. Coat the sides of the cake if you have any cream leftover as well.
5. Lift cake onto a plate or baking tray and chill in the refrigerator while you prepare the marzipan shell.

and the cake layer on top method:

1. Slice cake to create 3 evenly sized layers unless you bake with 3 round pans in which case you already have three cakes ready to use.
2. Spread a layer of pastry cream/rahka cream on top of the jam. Place the second cake layer over the cream and make a dome of the whipped cream/rahka-whipped cream mix leaving a thin margin around the edge for where the top layer will rest on the lower layers.
3. Remove the third cake layer from the bowl and spread a very thin layer of jam on top which will serve to anchor the marzipan to the cake. Place the cake layer on top over the cream and smooth into a rounded shape. Witha serrated knife, trim off edge to round off the top if necessary.
4. Lift cake onto a plate or baking tray and chill in the refrigerator while you prepare the marzipan shell.

Marzipan shell:

• 350-400g or 14oz green (or pink or yellow) marzipan
• confectioners' sugar

1. Roll marzipan between 2 sheets of baking paper or plastic wrap so that it doesn't stick to your rolling pin. Mark center of the marzipan and remove it from the baking paper. Dust rolling pin with confectioners' sugar and roll part of the marzipan onto it to make it easier to maneuver the marzipan on top of the cake.
2. Cover the cake with the marzipan. At this point, the dome of the cake will be smoothly covered, but there will be folds or creases on the sides. To remove the folds and creases, smooth the marzipan gently with your hand from the top of the cake to the bottom. This requires some patience so don't try to rush it.
3. Work your way around the cake. Once all the folds are eliminated, rub the palm of your hand around the sides of the cake to further smooth it and eliminate air pockets.
4. With a rolling pizza cutter or small, sharp knife, carefully cut off the excess marzipan along the bottom edge. Reserve excess for making leaves.
5. Dust top with confectioners' sugar. You can make a stencil for the confectioners' sugar to decorate with a crown or add a single marzipan/real rose on top.
6. If you choose a rose as garnish, cut two or three elongated ovals out of the remaining marzipan to make leaf shapes. Lightly score the top of the leaves with a knife to create veins and place on top of the cake. Garnish with real pink rose or make your own marzipan rose.
7. Chill until serving.
8. Slice with a sharp knife with a slow, firm pressure.

Sun-Cream 0.9.1

Sun-Cream 0.9.1 06/15/2004 03:17 PM
A clean, smooth theme.

A Brooklyn Accent for 2 Queens as Cruise
Ships Quit Manhattan

A Brooklyn Accent for 2 Queens as Cruise
Ships Quit Manhattan 04/16/2005 10:15 AM
Passenger and cruise ships will abandon Manhattan and make Brooklyn their home port next year when the city finishes rebuilding a pier in Red Hook.

Learning Without Boundaries:
Brooklyn-Based Tutoring Service Offers
It All

Learning Without Boundaries:
Brooklyn-Based Tutoring Service Offers
It All 06/07/2004 02:37 AM
Greater Paths, Inc. founded in March 2004 by Crystal Solange Elie, provides online, email, phone and in-person tutoring. Company launches its online summer course catalog. [PRWEB Jun 7, 2004]

A Grand Plan in Brooklyn for the
Nets%u2019 Arena Complex

A Grand Plan in Brooklyn for the
Nets%u2019 Arena Complex 12/12/2003 06:52 AM
new sports arena

nytimes.com/2003/12/11/nyregion/11AREN.html
track this site | 4 links

Japanese Ice Cream

Japanese Ice Cream 07/07/2004 05:48 PM
OK, here's one of the reasons I love Japan: The way they have no inhibitions about what might go together with something else. How about Spinach Ice Cream? Or Seaweed Ice Cream? Or how about the Raw Horse Meat Ice Cream ("with chunks!")?

The Wackier World of Japanese Ice Cream

(Via Boing Boing. Of course, it's incredibly lame to refer to Boing Boing, because everybody reads it already, but... well. I just find this one interesting. :-)

Commando Cream

Commando Cream 04/19/2005 11:03 AM

Need to hide from thermal imaging cameras or alien predators with heat vision? Sure, we all do. Now a Greek company, Intermat, has created an exciting body cream that not only significantly reduces visible pores but even breaks up your heat signature.

COMMANDO-HIDING CREAM [DefenseTech]

"GUINNESS ICE CREAM?"

"GUINNESS ICE CREAM?" 07/25/2004 02:33 PM

WE ALL SCREAM FOR ICE CREAM!

WE ALL SCREAM FOR ICE CREAM! 04/27/2004 06:13 AM
Today (April 27th) is FREE ICE CREAM CONE DAY at Ben & Jerry's. Tomorrow night is FREE SCOOP NIGHT at Baskin Robbins.

Ice-cream for red-baiters

Ice-cream for red-baiters 03/19/2003 10:45 PM
Ice-cream flavors for jingoistic Limbaughites from "Star-Spangled Ice Cream:"

• I hate the French Vanilla
• Smaller Governmint
• Iraqi Road
• Nutty Environmentalist

All at $20 less per gallon than Ben and Jerry's. Link Discuss (via MeFi)

Adventures in Cream

Adventures in Cream 11/11/2003 08:07 PM
Ack! Every other pint of heavy whipping cream has this crap called Carrageenan. For some reason, it gives me a headache. Clover could be counted on to deliver a quality product, but it's only available at local Whole Foods stores - one around the corner from my apartment, and the other sits further down the 101. Either they're temporarily out of stock, or they're just not interested in keeping my store in stock. When I went back this afternoon, they had Alta Dena cartons on the shelf - which were previously known to have carried icky preservatives. When I inspected the label, the only ingredient was pure cream. I brewed a pot of coffee to give 'er the taste test, and this is just disgusting. I'm gonna "have to" drive down the road and pray that my brand can be found at the next possible grocery location. I may have to wait until later this evening to leave in order to avoid traffic congestion. I suppose I could call ahead, but... where's the fun in that?...

Cream Of The Crop

Cream Of The Crop 02/18/2004 02:35 AM
A new Probe Droid has just been launched; this week we're searching for who collectors think put on the best show at this year's International Toy Fair? The big apple played host to a ton Star Wars eye candy, now's your chance to cast a vote for the licensee that topped the rest. Do you like Hasbro's new packaging, or Master Replicas AT-AT? Did Code 3's Slave 1 win your heart, or did Gentle Giant strike your fancy? Look for the new Probe Droid ballot now and cast your vote today!

"Ben & Jerry's Ice Cream"

"Ben & Jerry's Ice Cream" 04/27/2004 03:55 PM

Grok Description matches for neurotic brooklyn ice cream
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neurotic brooklyn ice cream

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