Since we moved into our current home and started weeding out the wee one toys that Hannah no longer needs, they have been sitting in various places in our house. Let's see, they were in Hannah's room for a long time, and then they went to my laundry room, a little time in the spare room and then they started to habitat in the garage. They've been there for a little while and I've been so concerned about what to do with them. Well, Purple Heart called and they take toys. I put out an entire porchful of stuff and then it was gone. Just like that. Boxes of stuff that I will never have to think about or move around or ponder again. Kind of feels nice. I think I might have to do it again, and call them instead of waiting for them to give me a call.
I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S