Children, Billy Joe Shaver, Meadowbrook and Cheesecake
1. I adore my children....but by Sunday afternoon I realized I wasn't that upset about going back to work on Monday. And may I just note that my youngest child never SHUTS THE FUCK UP? Good God I'm glad I love him. He decided to celebrate the weekend by staying up as late as he could on Saturday night. He let us know that if we heard any sounds in the middle of the night not to worry---it would just be him, not a burgler. He had great plans. Ernie was the last one upstairs (Leo and I always go to bed early) at about 10:30 or so and he left Owen confidently awake in the media room. I sent Ernie back down around 1:30 to wake Owen up and nudge him upstairs. Last night, on the other hand, he said he was going to bed at 7:30. This morning Leo reported that Owen had LIED and stayed up until 9:00. Lord but I love those boys.....
2. Billy Joe Shaver.
Damn.
He breaks my heart and brings me such joy. And lord but he's gorgeous! Look at these beautiful boys:
It seems as though we've seen Billy Joe a million times at this point and I gotta say, this was a REALLY great show. Thanks to the Larry and Lori at the WWHP for bringing such wonderful shows to town. And the Rosebowl was the perfect place too....
Billy Joe with Merchandiser Extraordinaire Sue in the background:
3. We had a nice long walk at Meadowbrook Park on Saturday....it felt good to be outside. We usually stick to the walkways----on Saturday we meandered through the Prairie. Lovely.
4. For dinner last night, after the Billy Joe Shaver show, I had a piece of the Maple Cheesecake Ernie made for Thanksgiving dinner. It was pretty damn wonderful. I came across it on a food blog called Baked Bree, which seems to have some appealing recipes.
For the crust:
3/4 cup flour
3 T brown sugar
1/4 cup butter
1/4 cup chopped pecans (we used closer to half a cup)
For the cheesecake
3 packages room temp cream cheese (8 oz ea)
1 container room temp mascarpone cheese (8 oz)
1/2 cup pure maple syrup
1/4 cup half and half
2 T flour
1 t vanilla
3 eggs at room temp
Combine the flour and brown sugar. Cut in the butter using a pastry cutter and add the pecans.
Press the mixture into the bottom of a 10-inch springform pan. Bake in a 350 degree oven for 10 to 12 minutes, until lightly browned. Cool completely.
Combine the cream cheese and mascarpone cheese in a stand mixer. Beat until smooth.
Add the brown sugar, maple syrup, half-and-half, flour, and vanilla. Mix well.
Add the eggs, and beat until just combined.
Pour the cheesecake filling over the cooled crust.
Bake for 35-40 minutes (ours took a bit longer), or until about a 3 inch area around the cheesecake is set and the middle still jiggles. Cool in pan for 15 minutes. Run a knife around the edge and remove ring. Cool for 2 hours and then cover and chill for at least 4 hours, preferably overnight.
The original recipe called for maple whipped cream on top but we skipped that and went with it plain. A perfect make ahead dessert.