Today is a guest blog with three contributors, Joanne, Anne and Mary in Omaha.
I met Joanne in Germany when I was expecting Laura (28).
The photos are by Anne and Joanne.
My friend Joanne writes……
Anne, Mary and I have been friends for some years. We take adult ballet together and get together now and then for what Anne calls a “drag-around” which means whoever is driving, drives the others around town and decides where we are going …. sometimes we start with coffee or breakfast (ricotta three-berry pancakes at Amato’s featured on Diners, Drive-Ins and Dives youtube and J says the pancakes come at the end). Then off we go for a massage or the botanical gardens or the consignment shops … whatever suits the fancy of the driver.
In September, Anne and I co-hosted an engagement party for Mary’s son and to thank us she promised to make the anchovy pasta.
We waited months and months and she decided to have us over on a wintry Sunday afternoon in February. It was worth the wait!
Mark Bittman -Minimalist: Pasta with Anchovies and Arugula article and video in the New York Times
Here’s the recipe for the coffee tort on from the kitchen of Army friend in Germany Janie Zimoni:
2 Tbsp flaked coconut
2 Tbsp finely chopped almonds
1 egg white
1 Tbsp dry instant coffee
6 Tbsp sugar
1 cup heavy cream
1 tsp vanilla extract
1/8 tsp almond extract
Place coconut and almonds in a pan. Broil for a few seconds to toast lightly.
Whip egg white and coffee, gradually adding 2 Tbsps sugar. Pour cream into this mixture and whip. Gradually add 4 Tbsps sugar and extracts. Whip until firm but not stiff.
Fold half of the almonds and coconut into coffee mixture. Spoon into small elegant serving dishes.
Top with remaining almond-coconut mixture. Freeze until firm, about 2-3 hours or overnight.
Remove from freezer 15 minutes before serving.
And some photos from the engagement party
