Where on earth to begin?! I knew the last two weeks of school would be insane, but the reality was so much more out of control than I could ever have guessed by looking at my scary to-do list. Let’s see, my mother in law arrived on Monday to kick off the festivities, and immediately found herself sucked into the miasma that is “our daughter is graduating to middle school, we’re leaving for America in two weeks and my husband just got a job.” I realize that I could write an entire blog post on the complications of any one of these little details, but such is life that I will barely be able to touch on them all, just to have a record of our lives, and then I’ll have to move on to the next bit of insanity. First off I must tell you of my very successful first time cooking “pork belly,” an inauspiciously named ingredient that results, nevertheless, in the glorious dish of what is essentially boneless pork ribs. Try it: it costs next to nothing and cooks itself. And it’s RICH, as you can see.
What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Nine years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
And now the cookbook is here, available in the UK so far and the US very soon! To get your own copy of “tonight at 7.30: one family’s life at the table,” click here.
(makes about two dozen)
10 oz/280g graham crackers, or digestive biscuits, crushed fine
1 stick/114g butter, melted
2 packages/500g Philadelphia cream cheese, room temperature
3 eggs, room temperature
3/4 c/95g unrefined sugar
sprinkle vanilla extract
zest of 1 lime and 1 lemon
16 oz/454g light/half-fat sour cream
2 cups mini chocolate chips
1 cup blackberries
1 cup strawberries
1/2 cup water
1/4 cup unrefined sugar
Heat oven to 350F/180C.
Mix the cookie crumbs with the melted butter with a fork, fluffing lightly. Line a muffin tin with muffin papers, then place a heaping tablespoon of the cookie mixture in each and press down with your fingers. Place in the fridge and chill while you prepare the other ingredients.
With an electric hand mixer, beat the cream cheese for a minute or so to make sure there aren’t lumps. Add the eggs one at a time, beating at a low speed between each and scraping the sides of the bowl. Add the sugar, vanilla and zests and beat for 1 minute more. Add the half-fat sour cream and beat for another minute. Do not let it get frothy.
Using a small soup ladle, fill each muffin cup nearly to the top and sprinkle mini chocolate chips on half. Place in the center of the oven and…read the rest of this recipe