Posts by Rice

    I think what y’all are describing is called selfishness. Caring more about one’s own vacation or family visits than about others who could become infected. Not pausing to care about possible effects on people with compromised immune systems or compromised lungs.

    Do we all adhere to ALL safety precautions? No. As more is learned about this virus, the recommended precautions evolve.

    Back in March, when we now know some world leaders knew this was an airborne virus but they didn’t share that information with the people, we were overwhelmed with possible ways the virus might be spread. In March/April/May, we did what now seems to be laughable overkill, using a chlorine solution to wipe down doorknobs, arriving packages, all groceries; immediately laundering our clothes and showering when returning from the grocery store; wearing disposable gloves in the pharmacy or hardware store.

    Looking back, that was a laughable abundance of caution, but at that time we didn’t know that this virus was preponderantly spread through respiration rather than through touched surfaces. So now, while we do scrub our hands often, our focus is on staying 2-3 meters away from others, wearing masks, and limiting time in shared indoor spaces.

    This will be the first time ever, that our family won’t be able to be together for the holidays, and that is really, really hard. We also remain very sad not to be in Argentina right now, as we have been for the past 15 years. But all the other precautions we are all being asked to take are simply inconveniences we’re more than willing to endure.

    We haven’t come anywhere near a restaurant since February. We aren’t comfortable with the thought of flying anywhere until the pandemic subsides. Are any of you comfortable doing either of these things, or are we overly cautious?

    Recipe, please? I love those Marrocs! This looks like Reese’s Peanut Butter Cups, only with better, creamier, dark chocolate....

    This sweet recipe is from an alum of The Great British Bake off, the charming Edd Kimber. In his book One Tin Bakes he tells the unusual and as it turns out, controversial story of the origin of the beloved Anzac biscuit. You get a little history lesson about WWI and then, you get an amazing bar recipe, his Anzac Caramel Chocolate Slices.

    Anzac Caramel
 Chocolate Slices

    Anzac Cookies? Love them! Millionaire’s Shortbread? Grew up eating them. But what happens when you mash the two together? Utterly wonderful, joyous things, that’s what. When making the caramel, ignore your phone for a minute; Instagram® can wait, the caramel needs your total and undivided attention. Anzac cookies, if you haven’t come across them, are Antipodean favourites originally made to raise money to support the war effort in the First World War.


    For the Anzac base

    85g (3oz / 2/3 cup) plain (all-purpose) flour

    60g (2 1/4 oz / 3/4 cup) rolled oats

    40g (1 1/2 oz / 1/2 cup) desiccated coconut

    1/4 teaspoon flaked sea salt

    75g (2 3/4 oz / 2/3 stick) unsalted butter

    2 tablespoons golden syrup or clear honey

    100g (3 1/2 oz / 1/2 cup and 2 teaspoons)

    light brown sugar

    1/4 teaspoon bicarbonate of soda

    For the caramel filling

    150g (5 1/2 oz / 1 1/3 sticks)

    unsalted butter

    397g (14oz) can condensed milk

    3 tablespoons golden syrup or

    clear honey

    110g (4oz / 1/2 cup) light brown sugar

    For the topping

    200g (7oz) dark chocolate, melted

    flaked sea salt, for sprinkling (optional)

    Preheat the oven to 180°C (350°F), Gas Mark 4. Line the baking tin with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips.

    To make the base, combine the flour, oats, coconut and salt in a large bowl. Place the butter, golden syrup or honey and sugar in a saucepan and cook over a medium heat, stirring every now and then, until melted. Remove from the heat and add the bicarbonate of soda and 1 tablespoon of water, stirring together for a minute until the mixture is a little foamy. Pour this over the oat mixture and mix together until well combined. While the Anzac mixture is still warm, tip it into the prepared tin and press into a flat and even layer.

    Bake for 20–25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel.

    Add all the caramel filling ingredients to a medium-sized saucepan and cook, stirring constantly, until the mixture comes to a simmer. Reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching, for 10–15 minutes, until the mixture has thickened and darkened a shade or two. Remove from the heat and

    pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes.

    For the topping, pour the melted chocolate over the caramel and use an offset spatula to spread it out evenly. Pop the tin in the refrigerator and leave for a couple of hours to allow everything to fully set (if you want to sprinkle with sea salt, allow the chocolate to turn a little tacky before sprinkling, otherwise it will sink into the chocolate).

    To serve, remove from the tin using the parchment paper and cut into squares. I keep these in the refrigerator, as the chocolate isn’t tempered, but I allow them to come to room temperature before serving as the textures are at their best.

    Store in a sealed container for 4–5 days.

    Reprinted with permission from One Tin Bakes. Copyright © 2020 by Edd Kimber. Published by Kyle Books.

    Appointed to the US Supreme Court in 1993 as only its second female Justice in history, she became an icon to Americans because of her lifelong quest for equal treatment under the law for women.

    Her death is a terrible loss for justice.

    A liberal (minority) Justice, her last words to her granddaughter: “My most fervent wish is that I will not be replaced until a new president is installed.“

    Some challenges to think about before a vaccine is found and ready for distribution, per the New York Times today:

    “Many things will have to work out to end the coronavirus pandemic. Drug companies will have to develop a safe and effective vaccine. Billions of people will have to consent to vaccination.

    But there are more prosaic challenges, too. Among them: Companies may have to transport tiny glass vials thousands of miles while keeping them as cold as the South Pole in the depths of winter.

    A number of the leading Covid-19 vaccinesunder development will need to be kept at temperatures as low as minus 80 degrees Celsius (minus 112 degrees Fahrenheit) from the moment they are bottled to the time they are ready to be injected into patients’ arms.

    That will not be easy. Vaccines may be manufactured on one continent and shipped to another. They will go from logistics hub to logistics hub before ending up at the hospitals and other facilities that will administer them.“