July 4, 2012

Dear Kashieu & Maize,

It dawned on me that I never really took the time to write the two of you a letter... something you can read when you're older to help remind you of what life was like when you were kids.  So, hopefully this short letter will be a start to rectifying that.

This year, the two of you turned five and three years old.  You're both growing up so fast... almost faster than what I'd like.  Kashieu, you're like a little adult now... so smart and independent.  You like to argue a lot and you like pointing out the flaws in other people's logic... just like your dad.  Maize, I can no longer rightly call you my little baby because you're growing up to be a fine little man.  Temperamental and stubborn... again, just like your dad.  In the two of you, I see so much of myself and of your mom.  The two of you embody everything that's good in your mom and I (and a few pinches of the bad thrown in as well).  Every year that passes I think to myself that this is how I'll always remember you no matter how big you get... but every new year, the two of you just keep on becoming better versions of yourselves, forcing me to change my views and my perspectives.  Know that from the second your were born, I have been, I am, and I always will be very proud of the two of you.

There are times when your mom and I wonder if we're doing a good job raising you... and I doubt that these doubts will fade anytime soon.  But so far, the two of you have gone beyond all expectations.  Your grandparents and your uncles/aunts love you. Your teachers love you.  Your friends and cousins all love you.

Your mom and I often argue on who the two of you look like.  To me, both of you are as beautiful as your mom... but she insists you look like me.

Maize, for as long as I can remember, you've loved cars, and still love cars.  In fact tonight, you went to see your Aunt Phoebe's new car... and you loved everything about it but wished it was blue instead of red.

Kashieu, every year your favorite color has changed and this year was no different.  Your favorite color is now (greedily) 'colorful'.  You want everything to be bright and vibrant... so much like your personality.

As the two of you grow older, your mom and I get more conscious about making sure we're financially equipped to deal with what the future may bring.  Your mom is working extremely hard with her home/internet business and I couldn't be more proud of her success.  This year, I was diagnosed with Ulcerative Colitis (which I pray won't pass down to the two of you), so I had to lighten my workload as stress is a trigger for my chronic illness.  Your mom has been wonderful in supporting me thru everything... I don't think I could've lived thru this without her.  Your mom is the best person I've ever met... so don't the two of you ever stop being thankful for having her as your mommy.

Until the next letter/rant.  I love you Kashieu.  I love you Maize.


  -- Daddy

Lemon Icebox Tart

Nowadays, I try to avoid having sugar because of my condition (Ulcerative Colitis), but that doesn't stop me from baking for my wife and kids.  After my last bout with flare-ups, I decided to push myself to be more productive, not only at work, but at home as well.  So I shaking out the cobwebs from the baker within me and firing up the oven once more.

The latest dessert I made was a Lemon Icebox Tart (which can easily be modified into a pie).  I saw a celebrity chef on the Food Network clamoring on how good a Lemon Icebox Pie tasted from this certain restaurant, so I figured I'd try my hand at making my own.  It turned out fantastic (in my humble opinion), and my wife and the kids loved it (I did as well... yes, I was bad... couldn't resist so I had a small slice).  Here's my recipe for my personal version of Lemon Icebox Tart.

The Hardware:
  - 9" Tart Pan
  - Aluminum Foil
  - Large Bowl
  - Whisk
  - Food Processor
  - Oven

The Ingredients:
  - 1 cup of Graham Crackers (roughly about 12-14 pieces)
  - 1/4 cup of butter (cut into chunks)
  - 3 Egg Yolks
  - 350 grams Condensed Milk
  - 3 Lemons (zested & juiced)
  - 2 teaspoons of Lemon Extract
  - Yellow Food Coloring (optional)
  - 1 cup of Whipping Cream
  - 1 teaspoon of Vanilla Extract

The Procedure:
  - Preheat your oven to 350°F.
  - Cover the removable bottom of your tart pan in aluminum foil and press down firmly into the shell to ensure evenness.
  - In a food processor, pulse the graham crackers, zest of one lemon and the butter until everything comes together to become a crumb like mixture resembling Panko/Japanese bread crumbs.
  - With your hands, press the graham mixture into the pan, making sure to cover everything (including the sides) and to tamp everything down nice and tight with a glass or bottle.
  - Bake the crust for eight to ten minutes.
  - In the meantime, whisk together the egg yolks, lemon extract, condensed milk, zest of two lemons, the juice of the lemons and just enough food coloring to make everything a nice vibrant yellow.  Set aside.
  - When the crust is done baking, take it out of the oven and pour the milk mixture into the pan, then return it into the oven to bake for twelve to fifteen minutes or until the custard is set.
  - After baking, let the tart cool on a rack until it reaches room temperature, then cover with plastic wrap (making sure to press the plastic wrap right onto the filling) and refrigerate overnight.
  - When ready to frost, take the tart out of the refrigerator, and whip the cream along with the vanilla extract until stiff peaks form.  Spread everything on top of the tart.  Consume prodigiously.

Picture of the Final Product:

So there you have it.  I hope you enjoy making and eating this treat as much as I did (I apologize for the quality of the picture as I really suck with a camera).  Stay tuned for more posts and recipes from your friendly neighborhood demented chef.  This is but a small taste of what's to come.  Thanks for reading!