today was hummus day on set for #mollyontherange! i shot hummus, all of its tasty accoutrements, and a few other hummusy things that i am so excited about. for the first time in a while, my constant shoot day snacking hasn't left me feeling like butt afterwards because the last few shoot days were funfetti day, mac and cheese day, and, i can't remember the rest... but today there were vegetables and beans so i feel great! there'd be a lot of tooting tonight if we lived in a world where girls farted.
i am so very glad that the days are getting longer up here. it makes shoot days a lot less stressful because i have more time to get my ducks in a row and tweezer on the parsley and shoot everything i need to without fearing that the sun will go away prematurely. outside, however, all of the snow has melted and it's kind of goopy and gross. macaroni love it though! once again they can go on their little adventures to the back reaches of our lawn, poop everywhere, and take dirt baths in the soon-to-be rhubarb patch. they're so happy. except one, who has just become **broody**. so she's on vacay in the broody buster. tomorrow i'll bring her today's leftover pomegranate seeds and cucumber slices. eggboy says i shouldn't spoil her because then she'll want to be broody all the time. but i'm thinking it's like the price is right and matzoh ball soup, those things are awesome for two days, but then you just want to go outside and poop with your friends.
hooray for purim being right around the corner! what a fun holiday. we're not totally sure what we'll do to celebrate since grand forks isn't really purim party central, but eggboy still has his noisemaker from like two years ago so maybe i'll just read him the meggilah, let him buzz buzz buzz and then we'll hit the bars. sound good? cool. here are some scandinavian-inspired hamantaschen! ooooooh mash-up.
cardamom lingonberry hamantaschen
makes about 22 cookies
1 c unsalted butter, room temperature
4 oz cream cheese, room temperature
1 large egg yolk
1 tsp vanilla
1 tsp ground cardamom
1/2 tsp kosher salt
2 1/2 c all-purpose flour
powdered sugar, for dusting
about 1 c lingonberry jam
in a large bowl or bowl of a stand mixer, beat together the butter and cream cheese until combined. beat in the egg yolk and then add the vanilla, cardamom, and salt. beat in the flour to form a dough. divide the dough into two parts, wrap them tightly in plastic wrap and refrigerate for 2 hours.
preheat the oven to 400ºf. line 2 baking sheets with parchment paper and set them aside.
dust a work surface liberally with powdered sugar and roll out half of the dough until it's 1/4" thick. cut out 3" circles and spoon about 2 teaspoons of jam in the center, fold the edges up to form a triangle shape and pinch the edges firmly. transfer to the baking sheet. repeat with the remaining half of the dough, adding more powdered sugar as needed. bake until lightly browned. begin checking for doneness at 10 minutes. let cool slightly, dust with additional powdered sugar, and enjoy!