i met the new york counterpart to la fachada tonight. it's complicatedly named, taqueria y fonda la mexico (aptly nicknamed, "the taco joint that (friend) maria won't shut up about").

tasty it was.

i had a chickens torta.

friends maria and colette had tacos (which i would prolly get given the chance to go back... they were seriously holding their own against fachada, jg)

friend tony was threatened with his manhood, had he not finished the bowling ball sized burrito that this place serves up.

it was a crazy night INDEED.

furthschmore

i need to find a parve dessert to make for rosh hashanah this friday. parve dessert? me? based on recent experiences

i really don't think i'm capable of baking anything with less then seven sticks of butter.

...and speaking of desserts, friend marsha sent me a recipe that i will be sure to include in the next bake fest...

vanilla chocolate wafers

Ingredients

Makes about 4 1/2 dozen

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch process cocoa powder

Directions

Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

From Martha Stewart Living

ok. it's past my bedtime. darryl is going to kick my derriere tomorrow morning.

xoxo

yeh