These present times can be unrelentlessly grim, but as long as I have such rich and happy memories to cherish, life ain't so bad.
Tuesday - The Magic beat the Knicks at Madison Square Garden last night. Sorry, Phil (Jackson), but I needed that win after a crazy afternoon in a strange Walmart (oxymoronic, I know), and after dealing with the kind of traffic that drives lesser mortals (non-New Yorkers) insane. People were stopping in the oddest places, blocking aisles and herding children. None of the other customers spoke English. Nor Spanish. Nor German, French, Italian, Portugeuse, or Korean. I felt like Someone had picked me up and dropped me in a very foreign country. The people were not rude, but they seemed cheerfully confused by the bounty laid out on the shelves. I cover the aisles in Walmart in a well-established pattern, and these happy, snappy Slavic types were messing with my mind. When I finally finished shopping and paying, it was dark outside. Now I got really freaked out, because I was having a Bad Vision Day.
No Tai Chi class tonight, as my instructor is out of town. I have to admit, I threw around today's spoons with gay abandon, but I saved a few just for class, and I am sorry to miss it. The next few weeks are going to be crazy when it comes to missing two important linchpins of my tenuous sanity, namely my therapist and my Tai Chi class, but I am determined to hang on, Sloopy, Sloopy hang on. You don't have to thank me for the earworm. Besides, I have a 5-day cruise on the Carnival Sunshine coming up. That should make me right as rain, or left as Bernie Sanders.
Maple Pecan Sugar Cookie Cups
2-16 oz. flat packages Pillsbury sugar cookies
48 pecan halves
3 extra large eggs
3/4 cup sugar
3/4 cup Log Cabin syrup
1/2 tablespoon flour
1/2 teaspoon salt
3 tablespoons melted butter
Preheat the oven to 350 degrees. Spray 48 miniature muffin tins with Pam for baking. Place one piece of cookie dough in each muffin cup, and leave at room temperature just until soft enough to press the dough into and up the sides of the cup. The best way to do this is to use the handle end of a large wooden spoon or wooden mallet. Bake for 10 minutes, then remove and allow the cups to cool. They puff up in the oven, but they will sink down and act like a proper pie crust once they cool. Place one pecan half in each little cup, using the slightest pressure.Set aside while you prepare the filling.
In a medium bowl, using low speed throughout, beat the eggs just to mix. Add the sugar, Log Cain, flour, and salt. Beat together until combined, then stir in the melted butter. Divide the mixture among the 48 cups, filling close to but not all the way to the top, 2-3 teaspoons each cup. Bake for 25 to 30 minutes, reversing the pan front to back halfway through. Cool in the pan for 10 minutes, then carefully loosen each cookie using the tip of a small, sharp knife, and remove to a wire rack to finish cooling. These should be held in the refrigerator, and they can be frozen for other occasions. The shell will absorb some of the filling, so the texture and appearance will be different from a traditional pecan tassie, but who cares when something is this delicious? Not me, pilgrim, not me.
If you simply cannot bring yourself to use Log Cabin, do not try it with real maple syrup - instead, use an equal amout of light corn syrup, which is what the oringal recipe (my recipe for Southern Pecan Pie) uses. Log Cabin is nothing more than maple-flavored corn syrup, so I felt comfortable in substituting with Log Cabin.
Towards the end of the day I crashed, hard. Standing on my feet for hours, something I used to do every day in court, has set my nerve endings on fire. Perhaps I should not have done all that kitchen hand washing after frying the latkes. Aw, hell.