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It always seems to be a lot of things to write about, and a lack of time, energy or motivation. I was so dead tired last night I laid on the sofa mindlessly clicking the login button for half an hour before I realized that WoW was a mess. I ended up in the bath tub with some Vampire Hunter D stories and a glass of lemonade before I crawled into bed shortly after 10pm. I can't remember the last time I went to bed that early.

Macadamia Coconut tart

Today Kirby gave me a copy of Gourmet magazine from last year that was full of some super delicious autumnal recipes. This one has truly caught my attention, especially with reassurances that Mike does like to eat coconuts. This is like a tropical version of pecan pie, the magazine stated. So I'm copying the recipe down here, for myself and for any of my LJ friends (brienze, marz) who might want to try it.

MACADAMIA COCONUT TART

Ingredients:
Pastry dough for single crust pie (Make your own or use (specific!) Pillsbury refrigerated pie crust dough. (I did a market research task for Pillsbury several years ago, and I happen to think if you're going to use premade crust use this one)

3 large eggs
1 1/4 cups light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cup melted unsalted butter
1 1/2 cups dry roasted macadamia nuts, toasted and coarsely chopped
1 cup sweetened flaked coconut

Recommend pan - 10 inch fluted tart pan (1 inch deep) with a removable bottom
(A 10 inch springform cake pan would also work)

Roll out dough into thirteen inch round on a lightly floured surface. Fit into pan and trim edges. Chill until firm, about 20 minutes.

Put oven rack in center position and preheat to 375 degrees Faranheit.

Lightly prick the pie shell all over with a fork, then line with foil and and scatter in some uncooked rice or dry beans. (This helps weigh the foil down and keeps the crust from bubbling up.) Bake until the side is set and edge is pale gold, about 20 minutes. Remove the foil and back another 10 to fifteen minutes to a deep gold color. Remove the pie shell, but leave the oven on!

Whisk together eggs, brown sugar, vanilla and salt until combined. Then whisk in the melted butter, nuts and coconut. Pour filling into the shell and bake until it is set in the center, approximately 30 minutes. Cool in the pan on a rack for 30 minutes, then remove the outer edge of the pan and cool to room temperature.

books and more books

I'm not sure if I have mentioned it here, but I should note if for no other reason than to rekindle memory when I am eighty. One of my friends, the ever thoughtful rm, is publishing The Book of Harry Potter Trifles, Trivias and Particularities, which comes out in November and should be full of enough factoids to play some good Harry Potter oriented Trivial Pursuit this Christmas. Go, order now!

Another friend of mine, ladyjaida, is publishing her first novel next year with her coauthor danibennett. Jaida is so awesome because she's writing a novel with mechanical dragons and Peter S Beagle is writing a cover blurb for her. (My twelve year old self just had a fainting spell after that sentence out of sheer joy.)

It is interesting how so many of my friends are brimming with talent. It makes me think I do a poor job of keeping company with them. (I've written exactly two short stories this year)