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Some of you may remember an Op-Ed in The New York Times this past summer, written by Dr. Karen Sibert, entitled "Don't Quit This Day Job." If you haven't read this piece already I strongly recommend that you do, because I think it can spark a lot of good dialogue on the topic of work-life balance in medicine and what it means, personally and on a systems level, to find that balance. I wrote a response to that Op-Ed here, and we all discussed and discussed and discussed that some more. In particular (I've been doing a bit of traveling and speaking this past year and as a result have had the pleasure of spending a lot of time with doctors in various stages of training--pre-meds, med students, residents, fellows, what have you), I find that young doctors are especially hungry for dialogue on this topic, which seems to be foremost on everybody's minds and yet often discussed furtively, behind closed doors.
Dr. Sibert has recently started blogging as well, and posted a piece today entitled, "Give yourself a break--don't have a baby during residency." An excerpt here:
Overheard in the OR—a surgery chief resident ruefully explaining to a senior surgeon why no intern or junior resident was available to scrub in on his case. "Everyone in our department is either pregnant or on maternity or paternity leave," he said.
The senior surgeon just shook his head.
From my vantage point as the anesthesiologist on the other side of the drapes, I thought to myself, "Really? What's wrong with these people? What would give anyone the idea that residency is a good time to have a baby?" When I look back to what it was like to deal with pregnancy, give birth, and look after an infant, all I can say is that internship was easier. After all, as an intern—even in the bad old days—I had some nights off.
Yet having a baby during residency is increasingly common among male and female residents alike. For women especially, it sounds perfectly awful. We've all heard the stories—pregnant residents struggling with nausea and fatigue during long nights on call, or vomiting into a trash bag in the operating room; new mothers trying to breast-pump in the hospital locker room during a half-hour lunch break.
One possible response is to argue that senior physicians should be more sympathetic to pregnant and nursing residents, and give them longer lunch breaks. This would be in keeping with the kinder, gentler world of limited resident duty hours and mandated nap times.
But it's equally fair to consider that residency might be a bad time to have a baby.
Even with today's work hour limits, residency training in any field involves stressful days at work, limited control over your schedule, and frequent nights on call. It's hard to get nutritious meals on a regular schedule, even if a pregnant resident could stomach the food in her hospital cafeteria. Nor can she get enough rest. Anyone who's been pregnant can recall moments of such profound fatigue that she would kill for an afternoon nap, and a resident can't simply lie down when she feels like it. Can this be a healthy way to go through pregnancy?
(Read the full blog entry here.)
So, a little background to catch everyone up first, just to show that I have some perspective of which I speak on both sides of the "when to have kids" quandary. I got pregnant with Cal the fall of my second year of Pediatrics residency. I can't speak for every Pediatrics residency experience, but to be a resident at the Children's Hospital of New York was a very intense experience--lots of call, tons of ICU time, patients on the general wards that would have been on the unit in any other hospital, it was (and I think I can safely say this now) much more difficult than my anesthesia residency, even on the "best" months. Cal was born soon after I switched into Anesthesia residency, after which point I began in earnest the balancing act that is having a child during training. (Because, you know, that's the real difficult part--not so much the pregnancy, but the part where you and your baby are actually in two separate places.) I spent the entirety of my first trimester with Mack finishing up my Anesthesia residency, and he was born about five months into my first job out of training, when I was a junior junior junior (junior) attending. Now I'm about three and a half years into my post-graduate career, working full-time and more or less settled in my current job situation, and as you know, our third child is due in July.
OK, so to sum: one pregnancy early in residency, one half-in-half-out-of residency pregnancy, and one pregnancy as an attending.
First things first: Dr. Sibert is right on a couple of points. It is more difficult to have a baby during residency, for many of the reasons that she mentioned and more. I can't argue that. I lived it. It's a daily challenge.
But here, now is a partial list of just a few other things that are also more difficult during residency: Being in a relationship. Being a good partner to your spouse. Spending time with your friends. Calling your parents. Keeping up with current events. Making time for your hobbies and creative pursuits. Studying for your boards. Reading a book for fun.
I wouldn't tell you to not do those things either.
Right, so in part I jest, because obviously the choice to have a child during residency (and that is what we by and large have as privileged, educated ladies and gentlemen: a choice--that is, unless certain members of the Republican Party intelligentsia have their say) is obviously a huge one that should not be taken lightly. Nor do I think it is one that people do take lightly, or look at as just another point on their "achievement checklist" (as per Dr. Sibert's blog entry):
In a way, the determination and single-mindedness of physicians may help to explain why they have children during residency. Having a baby becomes part of the achievement checklist. Finish college—check. Finish medical school—check. Score residency position of choice—check. Find life partner—check. A baby becomes the next item on the list, and residents often feel additional pressure from parents and in-laws who are anxious for grandchildren. For the young female resident who's been a bridesmaid in her best friends' weddings, it can be hard to watch them all start having babies without feeling the urge to have one of her own.
No, I don't think that it is a decision that people make on a whim, or a life milestone that people fall into secondary to intertia or because of societal expectations or because their parents are screaming for grandbabies. Remember, these are people who to this point have been through between four to eight years (give or take--if we're talking about medical residents) of post-college education and training, who knew what they were getting into (med school isn't exactly something you end up doing by accident), knew that it was going to involve a lot of hard work, and make choices to live their lives outside the hospital a certain way. The life of a medical resident is not a "Cathy" cartoon, after all. (I'd say my life is closer to a Calvin and Hobbes strip, actually.)
Would I tell all med students to try to have baby during residency? No, of course not, that would be ridiculous. But equally ridiculous, in my mind, is the blanket statement that no one should have a baby during residency. These are individual choices that people have to make for themselves given their specific circumstances, where they are in their lives, where they're looking to be in the future--all with more nuance and interpersonal variability than can be covered with any overarching recommendation. What I would say on this issue is the same thing I tell people when they ask me if they should go into medicine in the first place.
"You can do it. But you have to want it."
You have to want it. It comes down to that. Very few things in medicine are easy--and if I may venture, very few parts of parenthood are easy. (In most ways, like I said before, the pregnancy is the easiest part. Never again will you be able to have this much control of your offspring, nor will they ever again be so portable! But I digress.) You have to know exactly what you're getting into, you have to know your own limitations and what you're going to have to do in order to make a more difficult than average situation work...and you have to want it. But you can do it. It can be great. And you and your family can thrive.
Joe and I (and I say this just as a personal anecdote--everyone's situation is different) went through a kind of specific calculus when we decided to have kids during residency. And our calculus, basically, was this: "What exactly do we do with our time when we're not at work?" Well, we were medical residents living in Manhattan. Obviously we worked long hours, and we not infrequently worked for 24 to 36 hours at a stretch. We weren't big partyers, and since most of our friends were also medical residents (and therefore pretty busy as well), most of our free time we spent with each other. We'd eat out, get coffee at the bookstore to
But then came the next question, "Are we willing to give some of that up--have less free time to do adult things and spend more time doing baby things, as a family?" Yes, we decided, we were. Also we considered, "Are we making enough money to have a baby?" Yes, we decided. It would be tight, predominantly because of childcare costs, but we could make it on what amounted to a single salary after paying for a nanny. "Do we have enough time between us to take care of a baby?" Again, like with the financial resources, we would be tight, but we thought we could do it. (It helped, I think, that we had a dog for a few years by this point--the juggling act of allocating time and responsibility for the care of another living thing was good training for us in terms of the childcare calculus.) In other words, we went through the exact same decision method that most other couples go through when deciding to start a family.
And finally, the last question, "Do we really want to do this now, or do we want to wait until later?" Later was, I think, kind of an indistinct entity. When, exactly, is the best time to have a baby in your medical career? Everyone has different opinions, but I will tell you this as someone who has basically tried it a lot of different ways: it's never a good time. It's always going to be inconvenient. There's always going to be something making it difficult, and there's always going to be conflicting demands on your time, attention, and resources. With Mack, for example, I had just started my first job as an attending anesthesiologist, and Joe was a newly minted fellow who was taking call every single night, including weekends and holidays, for a year and a half straight. Thing 3 is set to be born this July, and I don't think I can even anticipate what that's going to be like--three young kids at home, two parents working full-time, lots of expenses, both of us taking night call. Also, to be honest, I'm going to be seven years older this time around than when I had Cal, and I worried (and continue to worry) about the byproducts of my sad old aging eggs. The "perfect time" to have a baby is a myth. So you have to do your calculus. You decide if and with whom and how you you're going to get there, and you decide how much you want it, and when.
Joe and I wanted it. We wanted Cal, we wanted Mack, exactly when and where and how they came about. They made things harder. But they also made things better.
Now let's also talk about the fact (because in many ways having a child as a medical trainee is very different from having a child in any other professional context) that you have to want to be a good doctor too. That's an important part of it, just as important as the other half. As a trainee, especially, you have an awesome responsibility to your patients and the future of your medical practice, and you have to figure that into your plans as well. You have to make time for your education, and having a lot of responsibility outside of your work does not excuse you from your responsibilities while you're there. There's no half-assing this one--people in the hospital need you too. You have to put in the time and you have to give that sweat and blood the same as everyone else--in some ways, you have to put in more than everyone else. But that's part of knowing what you're getting into as well. Like I said: you can do it. But you have to want it.
I have seen the argument again and again that having a child during residency makes you a sub-par doctor and a sub-par parent. I would beg to differ, of course, but how I'm doing on those two fronts is not really for me to judge. My patients and my colleagues decide how good of a doctor I am. My kids will decide how good of a set of parents Joe and I are--maybe not right now, because they are both young and therefore still think we are awesomesauce--but down the road, ten or twenty years from now, they'll be able to tell us. Still, we try. We knew what we were getting into and we work hard and we try to do our best. And if I may say, I think we're actually doing pretty OK on both fronts.
On such weighty, personal topics, I would never tell people what to do purely based on my own experience. (In fact, the only real advice that I can give unreservedly to all medical trainees is: learn at least a little Spanish, and buy some comfortable shoes.) But I will gently remind you that no matter what stage of training you're in, medicine is just one part of your life, not your life in its entirety. You'd be surprised how easy it is to forget that.
No doubt residency is hard. Being a doctor is hard. But know what you're getting into, get as much information as you can, and thus armed, decide: do I want to do this? Am I equipped to do this? Do I have the support to do this? And then make your choices. Reading opposing viewpoints is good. Reading different people's experiences is good--it's largely why I wrote my book, and why I continue to keep this blog, year after year. Talk it over with your partner, your friends, your colleagues, your mentors. All these things will inform your choices. Live your life in whatever configuration, in whatever order you choose to live it in.
And then let the rest of us know how you're doing it too.
(Edited to add: I would love to hear discussion on this issue from all sides, and I'll thank my excellent readers in advance for keeping things collegial--in particular towards Dr. Sibert, who I don't know in person but is obviously a professional colleague in the world of anesthesia. We don't all always agree, but how boring life would be if we did.)


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Chapter 14
Isaiah speaks messianically—The Messiah's humiliation and sufferings are set forth—He makes His soul an offering for sin and makes intercession for transgressors—Compare Isaiah 53. About 148 B.C.
1 Yea, even doth not Isaiah say: Who hath abelieved our report, and to whom is the arm of the Lord revealed?
2 For he shall grow up before him as a tender plant, and as a root out of dry ground; he hath no form nor comeliness; and when we shall see him there is no beauty that we should desire him.
3 He is adespised and rejected of men; a man of sorrows, and acquainted with grief; and we hid as it were our faces from him; he was despised, and we esteemed him not.
4 Surely he has aborne our bgriefs, and carried our sorrows; yet we did esteem him stricken, smitten of God, and afflicted.
5 But he was awounded for our btransgressions, he was bruised for our iniquities; the chastisement of our peace was upon him; and with his stripes we are chealed.
6 All we, like asheep, have gone astray; we have turned every one to his own way; and the Lord hath laid on him the iniquities of us all.
7 He was oppressed, and he was afflicted, yet he aopened not his mouth; he is brought as a blamb to the slaughter, and as a sheep before her shearers is dumb so he opened not his mouth.
8 He was taken from prison and from judgment; and who shall declare his generation? For he was cut off out of the land of the living; for the transgressions of my people was he stricken.
9 And he made his grave with the wicked, and with the arich in his death; because he had done no bevil, neither was any deceit in his mouth.
10 Yet it pleased the Lord to abruise him; he hath put him to grief; when thou shalt make his soul an offering for sin he shall see his bseed, he shall prolong his days, and the pleasure of the Lord shall prosper in his hand.
11 He shall see the travail of his soul, and shall be satisfied; by his knowledge shall my righteous servant justify many; for he shall abear their iniquities.
12 Therefore will I divide him a portion with the agreat, and bhe shall divide the spoil with the strong; because he hath poured out his soul unto death; and he was numbered with the transgressors; and he bore the sins of many, and made cintercession for the transgressors.


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Gaughan to run full Nationwide Series schedule in 2014
WELCOME, N.C. (October 18, 2013) - Brendan Gaughan will compete full time in the NASCAR Nationwide Series during the 2014 season in Richard Childress Racing's No. 62 South Point Hotel & Casino Chevrolet Camaro.
Driving for RCR during the 2013 season, the Las Vegas native competed full time in the NASCAR Camping World Truck Series, along with three Nationwide Series races. In total, Gaughan has made 84 Nationwide Series starts in his 17-year NASCAR racing career, and has two full seasons (2009 and 2010) of series competition on his resume since his NASCAR debut in 1997, earning one pole award, nine top-five and 22 top-10 finishes.
The No. 62 South Point Hotel & Casino team will begin the 2014 Nationwide Series season with the owner points earned by RCR's No. 33 entry in 2013 and will be under the direction of crew chief Shane Wilson.
"We have greatly enjoyed our relationship with Richard Childress Racing and jumped at the opportunity to continue this partnership," said Ryan Growney, South Point CEO. "With some of the top drivers, crews and management in the sport, Richard Childress Racing is a perfect representative for the South Point brand on the racetrack."
In addition to Gaughan, the 2014 Nationwide Series team lineup will include 2012 Camping World Truck Series Rookie of the Year Ty Dillon in the No. 3 Chevrolet Camaro and Brian Scott in the No. 2 Chevrolet Camaro.
"It is great to have Brendan Gaughan and South Point back with us for another season," said Richard Childress, president and CEO of Richard Childress Racing. "Brendan has proved he can race and win in NASCAR. We're looking forward to having him with us full time next year in the Nationwide Series driving the No. 62 South Point Chevrolet Camaro. Michael Gaughan has been a big supporter of RCR, and racing in general, for many years and it's a privilege to have him and Brendan as part of our team in 2014.
"This gives us a very competitive Nationwide Series line up for next year, and I look forward to winning races with all three of our drivers."
South Point Hotel & Casino is one of Las Vegas' premier destinations for racing action and motorsports. Whether enjoying a virtual NASCAR race while playing slots on the casino floor or enjoying live racing action in the casino's sports book, guests can expect a unique experience with every visit to South Point. In addition to the racing atmosphere, South Point offers a delectable lineup of 11 restaurants, a full-service spa and salon, a state-of-the-art movie theater complex, a revolving lineup of top entertainers, 60 lanes of bowling, an equestrian center, more than 250,000 square feet of meeting rooms, convention and exhibit area. With all the resort has to offer, there's no surprise why South Point is constantly filled with wall-to-wall guests.
"I'm really happy to be taking on this new challenge in my career and returning to full-time competition in the Nationwide Series," said Gaughan. "We didn't accomplish our goal this season of winning the Truck Series championship, but with the achievements Shane (Wilson) has in the Nationwide Series, and knowing how strong the team currently is, I'm extremely excited to be entering a new season moving up in the NASCAR ranks. Also knowing that I'll be driving championship-caliber RCR equipment has really provided me with a lot of confidence to make this move."
Gaughan will once again be paired up with crew chief Wilson as he embarks on this new journey in his racing career. The duo first teamed up in 2000, running four Camping World Truck Series races and three more in 2001, earning a third-place finish at Mesa Marin Speedway in Bakersfield, Calif. They ran a full season in 2002, winning both races at Texas Motor Speedway and finishing 11th in the driver championship point standings. The next year was a breakout season for the pair, winning six races, earning 18 top-10 finishes and three pole awards on the way to a third-place finish in the driver championship point standings. Together they made the move in 2004 to a full season the NASCAR Sprint Cup Series, earning one top-five and two other top-10 finishes.
"I'm looking forward to moving up with Brendan to the Nationwide Series," said Wilson. "It was great to be reunited with him last season in the Truck Series, and I'm excited to see what we can accomplish in 2014."
RCR has a championship history in the Nationwide Series that dates back to 2001 when Kevin Harvick earned the organization's first Nationwide Series title on the strength of four pole awards, five wins, 20 top-five and 24 top-10 finishes. Harvick repeated this achievement by winning the 2006 driver championship, with Shane Wilson as crew chief, beating the competition by an unprecedented 824 point margin after collecting one pole award, a season-high nine wins, 23 top-five and 32-10 top ten finishes. Clint Bowyer also earned a championship title for RCR in 2008 picking up one win, 14 top-five and 29 top-10 finishes. The Welcome, N.C., based team also secured the owner's title in 2003 with Johnny Sauter and Harvick and again in 2007 with Jeff Burton and Scott Wimmer. To date, RCR-prepared entries have made 960 starts in the Nationwide Series though the last 15 years, earning 50 pole awards, 66 wins, 323 top-five and 536 top-10 finishes.
For additional information on today's announcement, and all that's happening at RCR, please visitwww.rcrracing.com.
About South Point Hotel & Casino
Opened in December of 2005, the South Point resort was the first megaresort located south of McCarran International Airport and the Las Vegas Strip. The facility consists of a 25 story hotel tower and 90,000 square feet convention center located on a 60 acre site along Las Vegas Boulevard in Enterprise, Nevada. South Point Hotel offers a total of 2,163 rooms and 160,000 sq. ft. meeting and convention space; the largest of any hotel in Las Vegas that is not on the Strip. For more information, visit www.southpointcasino.com or call 1-866-796-7111.
About Richard Childress Racing
Richard Childress Racing (www.rcrracing.com) has earned more than 200 victories and 14 championships, including six in the NASCAR Sprint Cup Series with the legendary Dale Earnhardt. RCR was the first organization to win championships in the Sprint Cup Series, NASCAR Nationwide Series and NASCAR Camping World Truck Series. Its 2013 Sprint Cup Series lineup includes Paul Menard (No. 27 Menards Chevrolet), Kevin Harvick (No. 29 Budweiser/Jimmy John's/Rheem Chevrolet) and Jeff Burton (No. 31 Caterpillar/Cheerios Chevrolet). Its Nationwide Series program includes Brian Scott (No. 2 Shore Lodge/Armour Vienna Sausage/Fast Fixin'/Charter/Husky Liners Chevrolet), 2012 Nationwide Series rookie of the year Austin Dillon (No. 3 AdvoCare Chevrolet) and an all-star driver lineup on the No. 33Menards/Rheem/WESCO/Armour Vienna Sausage/Hunt Brothers Pizza/Fast Fixin' Chevrolet team. The NASCAR Camping World Truck Series program features 2012 Camping World Truck Series rookie of the year Ty Dillon (No. 3 Bass Pro Shops Chevrolet) and Brendan Gaughan (No. 62 South Point Hotel & Casino Chevrolet).


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We're here, finally, in Austin and it's about darn time. The last few days have been a blur of maps, pavement, excitement and exhaustion during our road trip here from California, but we're moving into our dream house tomorrow and couldn't be higher on happiness. Hooray!
Now, can I please get a good night's sleep, right here on my laptop keyboard? Okay, thanks. Zzzzzz…
It's funny moving to Austin, where we've only visited briefly but have fell so hard for, but there are some things about Los Angeles living which we'll miss. For example, the huge, flat cityscape from the Griffith Observatory and the glitz, glamour and fantastic people watching (you'll find more than your fair share of oddballs) in Hollywood…
… And, oh lordy, those Pacific Coast beaches! Gorgeous white sand that meets strikingly blue surf… The blossoming flowers as big as your head, both carefully planted and growing wild in tangles of hot fuchsia on the side of roads… Lovely looking people, nature, and colorful vegetables at the farmer's markets.
But, we have given up all of that and more for where we are now, and the beginning couldn't look brighter! The suburbs of Austin are peaceful, quiet and rife with warm people and warmer thermostats. When we want to gussy up and go out, it's just a quick car ride to the city. There are beaches a road trip away, beautiful bluebonnets and breezy trees sprinkled all around, and a handful of weekly farmer's markets to pick local fresh fruits and vegetables.
When I have the chance to stroll the markets, a big bag of zucchini is on my list and I plan to make these delicious baked fries with them again! They are flavorful and crispy, easier than potato fries to perfect, and a tasty way to get you and your family a serving of vegetables. With just one dip of a warm zucchini fry into some Ranch dressing or marinara sauce, you'll see how addictive they can be, too… just like Austin is becoming to us!
Baked Zucchini Fries
- 3 medium zucchini, sliced into skinny sticks
- 2 large eggs, beaten
- 3 heaping Tbsp. flour
- 1/2 cup bread crumbs, I used panko
- 2 Tbsp. grated Parmesan cheese
- 1/4 tsp. garlic powder
- Salt and pepper, to taste
- Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside.
- In a small bowl, beat egg with a fork until frothy. In another bowl, place flour, and in a third bowl, place your bread crumbs. Toss the breadcrumbs with garlic powder and Parmesan cheese, and set aside.
- Dip the zucchini sticks into the flour, then egg, and then into the bread crumb mixture. Make sure all sides get coated well. Place the sticks on the prepared baking sheet.
- Bake at 425° for about 20 minutes, or until golden brown and crispy. Serve warm with Ranch dressing, marinara sauce, or just as is.
- Enjoy!


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Suspension Lift Kits
Suspension Lift Kits – Choosing the right lift kit for your truck, Jeep or SUV can be based on several different factors. If you're planning to run a certain size tire and wheel combination, it's important to determine the amount of suspension lift that will be needed to ensure a good fit. If your vehicle is used for towing, there might be height restrictions to consider. Sometimes, just the clearance in your garage will determine how high you can raise your vehicle. And, then there's the budget to consider. Whether you just want to look good driving down the streets and highways or you plan on some off-road adventure, a 2WD or 4WD lift kit will accomplish both goals.
Since 1994, Rocky Mountain Suspension Products has been offering suspension lifts made by the leaders in the industry. From the simple straight axle suspension to today's more complex IFS suspension, the auto makers continue to challenge the aftermarket suspension companies to come up with what you're looking for. And, they continue to meet this challenge.


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Helping Homeless Cats
1. Visit the Homeless Cats
Spending time every week with homeless cats is a great way to help them build trust. However, it's important to respect their limits. Some cats may eventually allow you to pet or play with them while others will never let you get much closer than a couple of feet away. Either way, your presence is benefitting the cats.
2. Donate to Your Local Shelter
Whether it's basic health exams, rabies vaccinations, or spay/neuter surgeries, local shelters and animal welfare organizations provide a multitude of resources to homeless cats. Help them out by donating money or supplies such as food, blankets, or toys.
3. Volunteer at Your Local Shelter
Providing your time is another great way to support the shelters and animal welfare organizations that help homeless cats. Stop by to play with the cats, clean a few litter boxes, or assist in organizing a fundraising event for the shelter — every little bit counts.
4. Consider Fostering a Homeless Cat
Most animal shelters are filled to capacity and can use volunteers who are willing to open their homes and maintain the cats until they can find a permanent residence. Young homeless kittens and abused cats benefit the most from the close interaction and constant care.
5. Provide Outdoor Shelter
Cats don't need a lot of space, just a space that is large enough for them to stand and move about and stay safe from the harshest outdoor elements. Homemade shelters can be crafted out of nearly anything: from a cardboard box (think of the heavy cardboard used for packing television sets) to an anchored plastic garbage can. Consult the local cat shelter to learn what would work best in your area.
6. Provide Food and Water
According to the Humane Society, bans against feeding feral cats do not make the cats go away. In fact, quite the opposite occurs. They tend to move closer into human neighborhoods as they grow more hungry and desperate. Practice compassion and set up a feeding and water station for homeless cats.
7. Book a Vet Appointment
Homeless cats often suffer from a variety of diseases some of which can quickly spread among other cats and even to humans. If possible, bring your neighborhood feral cat to a veterinarian for a health check-up and to spay or neuter the cat if it has not already undergone the procedure.
8. Promote Spaying and Neutering
Want to help put a stop to the needless euthanization of millions of adoptable cats that are "put to sleep" in shelters every year? Coordinate with the local animal shelters or animal control agencies to develop a spay/neuter outreach program in your community.
9. Report Animal Cruelty
Just because cats are homeless doesn't mean they deserve any less decency than your pets. Should you witness people abusing the cats, report it to your local police department or animal control agency. Local humane organizations or animal shelters can sometimes be of assistance as well.
10. Educate Others About Homeless Cats
Speak to your neighbors about the plight of homeless cats and encourage friends to help the cats in whatever way they can.


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Benoit Marguet Champagne "Shaman" Extra Brut 1.5L MAGNUM 2019
- In stock, ready to ship
Order before noon and get it the same day — anywhere in Brooklyn, Queens, or Manhattan for just $15.
Orders over $190 qualify for free delivery.
For our neighborhood customers, orders over $95 qualify for free delivery. (See map for the neighborhood delivery zone).
Our daily delivery window is 2pm to 6pm and customers will receive real-time notifications.
For wine delivery outside of New York we ship via common carrier.
We currently do not ship wine to the following states: AL, AR, CO, DE, GA, HI, IA, KS, KY, NC, MD, MS, MT, OK, PA, SD, UT, VT, WI. As statutory laws are constantly changing, please note that this list is updated frequently, and acceptance of an order does not guarantee that we will ultimately be able to ship wine to you.
By law, we are not permitted to ship spirits outside of New York State.


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In the inaugural exhibition of its new Amir Building, Tel Aviv Museum of Art presents an important exhibition of work on Jewish history and mythology by German artist Anselm Kiefer.
Tel Aviv Museum of Art is that rarest of institutions: an art gallery with an important political legacy. Founded in 1932, the original building of the museum was the former home of the first mayor of Tel Aviv, Meir Dizengoff, who had instructed the gift of the property in his will. In 1948, it was in this building (renamed Independence Hall after the museum moved to different premises in 1971) that David Ben-Gurion signed the Israeli Declaration of Independence on 14 May, in a ceremony held in secrecy through fear that the British Army may have attempted to prevent its occurrence. Given this heritage, it seems particularly appropriate that the museum should be staging a major exhibition by Anselm Kiefer, one of the most politically engaged and historically acute of contemporary artists.
Titled Shevirat Ha-Kelim: The Breaking of the Vessels after the event in the teachings of the Kaballah that explains why disharmony exists in the world, Kiefer's exhibition is the first to take place in Tel Aviv Museum of Art's impressive new Herta and Paul Amir Building, designed by the Massachusetts-based architect Preston Scott Cohen, and opened to the public on 2November. A dynamic building of complex geometric shape, it is characterised by light, airy spaces, most notably an expansive 87 foot atrium, appropriately called "Lightfall." Its swooping curves and angles create a refracting effect. The luminous exuberance of the building forms a particularly contrasting environment in which to experience Kiefer's weighty, dark canvases; a fact that curator Dr. Doron J. Lurie welcomes, stating that "interesting contradictions have always been a part of Kiefer's work."
The exhibition centres around a new site-specific installation, also titled Shevirat Ha-Kelim (2011). Kiefer has broken glass within the gallery and situated its shards and fragments in a library made of lead. Half library, half bomb-shelter, the large, folio-sized books appear well-thumbed and dog-eared, but not, by virtue of the solidity and weight of their material, fragile. There are shards of glass protruding from the bookshelves and further debris surrounding the library on the floor. The piece recalls the nightmarish rubble of Kristallnacht or "The Night of Broken Glass", the pogrom in 1938 that devastated Jewish communities in Germany. By situating the broken glass in the library, Kiefer points towards possibilities for healing and mending, through learning, art and literature. Literature, in Kiefer's work, seems to endure, almost above all else.
One of the most unusual and impressive aspects of Kiefer's more recent work is the way he has incorporated the symbols, myths and iconographic teachings of the Kaballah into his confrontations with recent history. According to the Kaballah, the Breaking of the Vessels occurred when God's light could not be contained within the 10 vessels that were housing it, thus creating a state of discord in the world. Harmony is only re-attainable through a process of "tikkun olam", which Dr. Lurie translates as "world mend", and which is intended to reconnect Jews with "the infinite." Above Kiefer's installation, there hangs a glass crescent, on which the words "Ain Soph" are etched: the Hebrew words for "unending" or "infinite." In Kiefer's Shevirat Ha-Kelim (2011), it is possible to see an impulse towards mending and a faith in the durability of learning, but this can only be achieved through a cathartic taking of responsibility, a process of facing up to history with an unshrinking gaze.
Indeed, Kiefer's work is certainly "unshrinking." Born in 1945, so with no first-hand memory of the Third Reich, Kiefer has faced up to his country's history in a way that many were reluctant to do in the years following the Nuremberg Trials in 1949. In 1969, at his graduation show at the Karlsruhe Academy of Fine Art, Kiefer presented a highly controversial series of staged black and white self portrait photographs entitled Bezetzung (1969), translated as Occupations. The photographs document a performance where the artist mimicked the Hitlergruss Nazi salute in a number of European cities, mainly in France and Switzerland. The work was vehemently criticised at the time, but has come to be seen as an important artwork in dealing confrontationally with feelings of collective guilt and responsibility, an act of self-examination in which Kiefer asked of himself the searing question: "Am I a fascist?"
This "unshrinking" quality enters Kiefer's art at a literal level, too. His monumental, lead-covered paintings famously required the walls of MoMA to be reinforced when they were hung there for an exhibition in 1988. What you might call "maximalism" has been at the heart of Kiefer's project as an artist since he began making paintings in the 1970s, prompting the historian Simon Schama to comment that Kiefer is "incapable of making anything trivial." The paintings in this most recent exhibition are no less colossal, both in physical size and subject matter. New paintings are exhibited alongside paintings from Kiefer's own collection, such as a number of works that incorporate the writings of Romanian Jewish poet Paul Celan. Für Paul Celan, Aschenblume (2006) is a 330 cm x 730 cm canvas of a deserted snow or ash-laden landscape, populated by what look either like heavy books or, more eerily, grey tanks. The painting is named after Celan's word for ashes that appear to take the form of flowers as they settle. In seeming recognition of the extraordinary power of Celan's poetic image, Kiefer uses the word almost as an image itself, titling the painting in white in the top left hand corner of the canvas in a characteristic scrawl. If we take Kiefer's, and Celan's work to be in part about our collective cultural memory, then a crucial aspect of this painting's interpretation depends on whether we see the white top-layer as snow or ash: if we take it to represent snow, then Celan's image will be frozen and preserved. If it's ash, on the other hand, the word and its significance could be buried forever.
In Schwarze Flocken (2006), an apparently rusting lead book sits, again, in the centre of a deserted snow-field. The decidedly unchanging, even monotonous, character of some of Kiefer's paintings contributes to their complete refusal of frivolity and triviality. It also helps them to appear part of a large-scale landscape of memorialisation, stretching out in a seemingly infinite rote pattern. Spindly, broken branches are plastered onto the canvas like cracked limbs, or more prosaically, decrepit makeshift fence posts. Something in their shapes also suggests glyphs of a language, just out of reach. Threading through and around these posts or markers is the handwritten text of Celan's poem Schwarze Flocken (Black Flakes), its elegant loops taking on the menacing appearance of barbed wire. Kiefer's paintings have the appearance of extreme distress. Thickly smothered in paint and appearing battered or flattened, so that they seem as if they might have been left out in the disconsolate spaces they depict, or roughly trodden under the tyres of a tank. In spite of this, they have the same sense of momentary, desolate calm that Turner mastered in his paintings, just on the edge of impending chaos. Whereas Turner characteristically makes use of a horizon two thirds down the canvas, in Kiefer's paintings, the horizon most often hugs closely to the top of the canvas, an imposing smoky grey sky, with the result of a particular perspective in which the landscape appears unending.
Shevirat Ha-Kelim also sees the presentation of five new sculptures from Kiefer's long-running series Les Femmes de l'Antiquité (The Women of Antiquity). Previous incarnations of the series, which takes hollow white dresses made from resin and replaces their heads with symbolic objects, have seen Kiefer treat mythological and historical figures such as Lillith and Myrtia, highlighting their unfair treatment in male systems of mythologising. Femme 54 Phryne (2011) draws on the figure of Phryne, the Ancient Greek courtesan, whose trial (at which she allegedly bared her naked body to convince the jury of her innocence) is immortalised in a famous painting by Jean-Léon Gérôme (1824-1904). Whereas Gérôme's painting takes a chauvinist delight in the disrobing scene, Kiefer's project is to restore a sense of Phryne's dignity and draw attention to her treatment in historical accounts and art. He has placed a large pile of leaded legal folios on top of the dress, where her head would be. There is a strong sense of authority weighing down upon Phryne's shoulders, even crushing her, as the shoulders of the dress fan out like power-dressing 1980s shoulder-pads to take the weight. Similarly, in Femme 53 Melancolia (2011), Kiefer references a famous engraving of the same name by the German artist, Albrecht Dürer, which depicts a female figure in a state of depression sitting beside a truncated rhombohedron. The engraving is a famous example of how melancholy became a feminised concept in literature and art. In Kiefer's sculpture, a many sided glass shape in a metal frame sits proudly on top of the resin dress, the stately upright form of which is in sharp contrast to the slumped figure in Dürer's engraving. Kiefer's glass form is light and sparkling, again, distinctly distancing it from the dusty shape on the floor in the engraving.
In Kiefer's own woodcuts, three of which are presented for the first time in this exhibition, he takes the most traditional of artistic forms and expands the vocabulary of the medium into something boldly modern, large-scale and exciting. The three new woodcuts in this exhibition, each one big at 200cm by 300cm, deal with Jewish themes, such as Scechina (2011), which takes its title from a feminine Hebrew word for "dwelling", and which usually refers to the presence of God in a temple in Jerusalem. Kiefer's woodcut addresses an Israeli spiritual homeland, as he has done with a sculpture of the same name, incorporating the Kabbalistic Tree of Life. Lurie believes these works are an exploration of "creativity, the art tradition and a sense of unearthly spirituality." Synonymous in the history of European art with artists of the German Renaissance, the woodcut is another of the forms that Kiefer's exploration of national identity has taken. The very process of gouging out the wood to make the print seems a continuation of the physical, sculptural approach that Kiefer takes in all his work. All the more so, since the woodcutter carves out negative space and what remains, inverted, becomes the image that will imprint. In a sense, Kiefer always seems interested in "what remains." The process of woodcutting is resonant of Kiefer's wider artistic project, his interest in memory and in recent history, and his sense of finding out about his own identity through the past of the country he was born in.
Shevirat Ha-Kelim is the latest in a number of important moments in Kiefer's career to have happened in Israel. In 1984, a large survey of his work took place at the Israel Museum in Jerusalem, having previously visited Düsseldorf and Paris. The exhibition was widely praised for its boldness in confronting the national myth-making associated with the horrors of his native Germany's recent history. In 1990, Kiefer was awarded the prestigious Wolf Prize by then Israeli President Chaim Herzog in a ceremony at the Knesset, a government building in Jerusalem. He donated the full amount of his prize to set up the Ingeborg Bachmann Scholarship to support young and emerging Israeli artists under 35 years old. Apart from the financial benefits of this foundation, Lurie believes Kiefer's example of an artist who is not afraid to confront history boldly is a particularly important influence on young Israeli artists today: "Kiefer has dealt with the past in order to comprehend the present. With our particularly complicated present [in Israel], a lot of young Israeli artists are doing the same: looking at the past, studying it, trying to deal with it, in order to know how to interpret the present." It's this aspect of Kiefer's challenging body of work that makes him an ideal choice for the newest chapter in Tel Aviv Museum of Art's history.
Shevirat Ha-Kelim: The Breaking of the Vessels ran from 2 November until 15 April 2012 at Tel Aviv Museum of Art, Tel Aviv. www.tamuseum.com
Colin Herd


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Tuesday, February 1, 2011
Dark Chocolate Shortbread
From the kitchen of One Perfect Bite...I first made this shortbread for a friend who enjoyed afternoon tea. She also loved chocolate and challenged friends who baked to make a chocolate shortbread that would be good enough to serve at a tea she was planning as a fundraiser. Now, I must admit, the only reason I agreed to participate in the challenge was that I already had a recipe that I knew worked and I was more than happy to share it with others. The recipe originally came from Gourmet magazine and it can now be found on Epicurious, which seems to have become the repository for all of Gourmet's published recipes. If you decide to make these cookies you might want to review the comments about the recipe which you can find here. I've made this shortbread at least ten times without incident, so I thought I'd share a few things I've learned with you. Some folks have problems with the cookies spreading as they cook. I chill my dough in the freezer on thin baking sheets for 30 minutes before baking. I let it sit, for 5 minutes or so, at room temperature before docking the formed cookie dough and baking the discs. I've never had a problem with the dough spreading as it bakes. As silly as it may seem, I also make sure that the disks I bake are exactly 6 inches in diameter and religiously follow baking and cooling instructions that are given in the recipe. Again, I've had no problems. This is a lovely shortbread and I know you'll really enjoy it if I can get you to try it. It is very easy to make. Here's the recipe.
Dark Chocolate Shortbread...from the kitchen of One Perfect Bite courtesy of Gourmet magazine
1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1) Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
2) Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes.
3) Preheat oven to 375 degrees F. while dough chills.
4) Prick dough all over with fork and bake shortbread disks in middle of oven until centers are dry when touched and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool. Yield: 16 coookies.
You might also enjoy these recipes:
Chocolate Toffee Shortbread Bars - Annie's Eats
Shortbread Berry Tarts - Sydney's Kitchen
Shortbread Toffee Bars - Karista's Kitchen
Shortbread Lemon Tart - Sweet Sensations
Buttery Lavender Shortbread - The Purple Foodie
Millionaires Shortbread - Delicious Dishings
79 comments :
- Faith said...
Oooh those are so pretty!!! Sounds like a great recipe!
- February 1, 2011 at 1:55 AM
- Banana Wonder said...
That is some super dark chocolate looking shortbread! Delicious. I am glad you too this challenge :-)
- February 1, 2011 at 1:56 AM
- Alessandra said...
I have never seen a chocolate shortbread, here in New Zealand they are all plain butter white! I am curious now and am sure that it tastes great. Thank you for the tips about chilling, baking and cooling :-)
Alessandra - February 1, 2011 at 2:10 AM
I just purchased another container of Dutch processed cocoa, so this should be a great recipe to try!
- February 1, 2011 at 2:17 AM
- Cherine said...
Gorgeous shortbreads! Would love to have one with my cup of coffee!
- February 1, 2011 at 2:37 AM
- Lucie said...
These sound great with a cup of tea! I can imagine it must be a little harder to judge when they're done because of the color, but it sure seems like it's worth it.
- February 1, 2011 at 3:01 AM
- Three-Cookies said...
I've never tried choc shortbread, this has gotten me curious.
- February 1, 2011 at 3:46 AM
- Sushma Mallya said...
its so beautiful!!!very nice
- February 1, 2011 at 4:46 AM
- Treat and Trick said...
These are fantastic! I'd love to try this recipe. Beautiful photos...
- February 1, 2011 at 4:54 AM
- Red Nomad OZ said...
I've generally found the addition of chocolate to improve almost anything!!
Mathematical precision and my standard dishes are usually mutually exclusive - but happy to make an exception if it turns out this good!! - February 1, 2011 at 6:05 AM
- penny aka jeroxie said...
I love to have a cup of tea with this :)
- February 1, 2011 at 6:32 AM
- Tanna said...
Those are as beautiful as they sound delicious!!
- February 1, 2011 at 6:56 AM
- Martha said...
I will have to try that for I love shortbread!
- February 1, 2011 at 7:27 AM
- Ana Powell said...
Great hints, I am sure if anyone follows them the shortbread would not get wrong.
Thanks for your information ♥ - February 1, 2011 at 7:44 AM
- Carol said...
What a delicious picture! I would love this with my coffee right now!
- February 1, 2011 at 7:49 AM
- Sanjeeta kk said...
These shortbread looks so easy to bake and eggless too. Sure in my priority list!
- February 1, 2011 at 7:52 AM
- GLENDA CHILDERS said...
What a beautiful photo you took of this gorgeous shortbread.
Happy February 1, Mary.
Glenda - February 1, 2011 at 7:53 AM
- Unknown said...
I must try this! I have been looking for a good chocolate shortbread recipe.. and dark chocolate is even better!! Thanks for sharing, Mary!
- February 1, 2011 at 8:02 AM
- Kim said...
I love shortbread with tea or coffee. This chocolate version looks really good (I'm chocolat addict)! I like the fact taht you share some of your experience with us. Thanks for all your generosity as usual. Have a good day, Mary!
- February 1, 2011 at 8:05 AM
- The Food Hound said...
Shortbread in ANY form is fabulous!! Love it always!
- February 1, 2011 at 8:26 AM
- T.W. Barritt at Culinary Types said...
I've never tried to make chocolate shortbread - what a nice change of pace, and so great that everything I need is already in the pantry.
- February 1, 2011 at 8:28 AM
- Arlene Delloro said...
I've made many kinds of shortbread, including oatmeal shortbread, but never chocolate. Will certainly try these soon.
- February 1, 2011 at 8:33 AM
- Clint said...
Beautifully presented. Looks delicious!
- February 1, 2011 at 8:48 AM
- Chele said...
Fab shortbread. Yum!
- February 1, 2011 at 9:01 AM
- Valerie Harrison (bellini) said...
Buttery and chocolatey....these are possitively sinful.
- February 1, 2011 at 9:03 AM
- Brandie@thecountrycook said...
I am a big fan of shortbread but you know, I've never made chocolate shortbread before! Looks wonderful!!
- February 1, 2011 at 9:26 AM
- Sam Hoffer / My Carolina Kitchen said...
I have fallen head over heels in love with dark chocolate and there's no turning back for me.
Sam - February 1, 2011 at 9:39 AM
- Beverly said...
Mary, I adore shortbread, and I've never had chocolate shortbread.
I just might venture a try with this. - February 1, 2011 at 9:52 AM
- June said...
Sounds like you've hit on another keeper Mary. I can't wait to make this later in the week when the big guy's away and I don't have to share. Ha.
- February 1, 2011 at 10:03 AM
- Pondside said...
I am a shortbread fan - if there's only one cookie to be made, that's got to be it. I've never tried a chocolate shortbread though. Since I have some time at home, perhaps I'll do that. I made cookies yesterday and my plan is to bake some every day to deal with the stream of people waiting to come to see The Great Dane. I'm a bit of a gate keeper right now, as he tires so easily, but soon.....
- February 1, 2011 at 10:07 AM
- FOODESSA said...
First off...what a beautiful inviting photo...calls me to have a cup of coffee with you.
Mary...Thanks for sharing this recipe along with your great experience in the kitchen ;o)
Ciao for now,
Claudia - February 1, 2011 at 10:10 AM
- Ma What's 4 dinner said...
I love shortbread! I never thought you could improve on it. But chocolate shortbread? Inspired!
Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com - February 1, 2011 at 10:18 AM
- Love2cook Malaysia said...
OMG, those chocolate shortbreads are simply tempting me! Loved the intense dark color! :D
- February 1, 2011 at 10:26 AM
- Leslie said...
Well what a delicious chocolaty challenge!!!
- February 1, 2011 at 10:34 AM
- Josie @Skinny Way Of Life said...
So pretty! I love how there's very few ingredients needed!
- February 1, 2011 at 11:22 AM
- The Blonde Duck said...
I never knew you could have chocolate shortbread!
- February 1, 2011 at 12:06 PM
- Unknown said...
I love shortbread, and have never thought to pair it with dark chocolate. This sounds amazing though! So yummy:) Thanks for visiting my blog too:)
- February 1, 2011 at 12:25 PM
- PeggyR said...
Oh another yummy recipe!
- February 1, 2011 at 12:29 PM
- Rosy said...
I love dark chocolate anything but have always had issues making short bread. I'll definitely have to try this recipe.
- February 1, 2011 at 12:47 PM
- The Red Umbrella said...
This looks like shortbread heaven.
- February 1, 2011 at 12:49 PM
- Molly Anne said...
Not only does it look good but it looks pretty too!
- February 1, 2011 at 12:52 PM
- Barbara said...
This recipe would be perfect for all the meeting I have, Mary. I'm copying it AND your suggestions right now.
I so wish we had formal teas in this country. You can find it here and there and always at hotels, but day to day we just don't do it. Such a shame!
(on the other hand, it's one more meal I don't need!) - February 1, 2011 at 1:33 PM
- C&G said...
wow! can i order some for tomorrow morning?!
- February 1, 2011 at 1:33 PM
- Katerina said...
I believe you when you say that you follow a certain procedure every time you bake. Pastry is the art of precision. These shortbreads look perfect for me.
- February 1, 2011 at 1:55 PM
- Lori said...
I would like some of these with my Chai that I am about to drink.
- February 1, 2011 at 2:11 PM
- Asteri (Maria) said...
WOW! It looks delicious!!!!!! One piece for me :)
- February 1, 2011 at 2:36 PM
- Priya Suresh said...
Prefect and pretty shortbread..
- February 1, 2011 at 2:48 PM
- Angie's Recipes said...
I love shortbread! Those wedges look so chocolatey and yummy!
- February 1, 2011 at 2:53 PM
- Caroline Taylor said...
I wish I was eating these with a nice cup of tea right now! I've made it before but always wanted it a bit more chocolatey. These look like they'll hit the spot.
- February 1, 2011 at 2:53 PM
- From the Kitchen said...
This recipe is printing out as I type. You really must stop posting chocolate recipes--soon. Well, not too soon but.... Oh forget it. Just keep them coming!!
Bonnie - February 1, 2011 at 3:22 PM
- Eileen said...
Sounds delicious and worth trying. Thanks for sharing.
- February 1, 2011 at 3:34 PM
- That Girl said...
I've found that chocolate shortbread is a sure fire crowd pleaser
- February 1, 2011 at 3:36 PM
- teresa said...
just gorgeous, a perfect accessory to a tea party. and they sound delicious!
- February 1, 2011 at 4:21 PM
- Karen Harris said...
These look delicious. I have a friend who makes a beautiful lemon rosemary shortbread. They would make a lovely combo with your chocolate.
- February 1, 2011 at 4:48 PM
- Unknown said...
Beautiful recipe and pictures! I love shortbread and have never made a chocolate version! Perfect for the season too! Thanks Mary!
- February 1, 2011 at 5:11 PM
- Unknown said...
the coated tips are fantastic
- February 1, 2011 at 5:13 PM
- Ginny Hartzler said...
This DOES look easy and I'm going to try it!!
- February 1, 2011 at 6:01 PM
- -Arielle- said...
Yum! This looks like a delicious dessert. Not too overpowering, which I like!
- February 1, 2011 at 6:07 PM
- A Canadian Foodie said...
I think I used a recipe almost identical to this to make chocolate shortbread tart shells... the cut and powdered sugar and photo looks so spa like and serene and "good for you". Oh, Mary! Naughty! Naughty!
Valerie - February 1, 2011 at 6:20 PM
- Juliana said...
Oh Mary, this chocolate shortbread looks delicious, would love it with a cup of tea :-)
- February 1, 2011 at 7:26 PM
- Lady Katherine said...
What could be more perfect for Tea! So happy you have the recipe, as we say down to pat! They look wonderful! Love you to share these on Tea Time Tuesday.
- February 1, 2011 at 8:04 PM
- Unknown said...
Gorgeous photos Mary, the shortbread looks so delicious. I like this recipe and am curious to try it with different kinds of cocoa powder;-)
- February 1, 2011 at 8:37 PM
- Joanne said...
I've actually never made shortbread before but I really want to! Dark chocolate definitely seems like the way to go!
- February 1, 2011 at 8:47 PM
- xinex said...
I think can make this cause I have all the ingredients. It looks good, Mary...Christine
- February 1, 2011 at 8:59 PM
I love the presentation of this shortbread with the ends dipped in powdered sugar!
- February 1, 2011 at 9:55 PM
- Claudia said...
Oh Mary - how welcoming that is. Thanks for the hints. I do read the comments to get baking tips! I love how you "knew" you already had a tea-serving-worthy shortbread recipe!
- February 1, 2011 at 10:00 PM
- Pam said...
Great presentation Mary... your chocolate shortbread looks wonderful.
- February 1, 2011 at 10:07 PM
- The Quintessential Magpie said...
Mary, I've never ever had chocolate shortbread before, and those are two of my favorite things. This sounds so good, and it's a nice presentation, too!
Sheila :-) - February 1, 2011 at 10:09 PM
This is just begging to be dunked in a glass of tea!! Yummy! :)
- February 1, 2011 at 10:59 PM
- art is in the kitchen said...
Wow, chocolate shortbread!!! Never thought or made shortbread with chocolate. Can't wait to try this fabulous recipe of yours. Mary, this is another perfect bite for me I'm sure! Thanks for sharing! Bless you!!!
- February 1, 2011 at 11:28 PM
- Bakericious said...
the chocolate shortbread looks chocolaty and yummy.
- February 2, 2011 at 12:05 AM
- deb said...
OMG!! That looks scrumptous!!
*hugs*deb - February 2, 2011 at 12:19 AM
- Jena said...
I just whipped this up while my son was getting ready for school, they were done right after I got back. Delicious and perfect with my coconut coffee!
- February 2, 2011 at 11:46 AM
- MegSmith @ Cooking.In.College said...
O my goodness those are gorgeous and they look absolutely delicious. I don't know if I have ever heard dark chocolate and shortbread in the same recipe but I am glad I found it here! This sounds and looks like a fantastic recipe.
I wanted to thank you for your incredibly kind comment on my blog. I appreciate it so much and I am so happy you found recipes you liked! I hope to see you back soon and I cannot wait to see more recipes on your awesome blog! - February 2, 2011 at 4:31 PM
- Monet said...
Such a stunning presentation! I love how you dipped the points in powdered sugar. And I imagine that freezing the dough for 30 minutes makes a huge difference. What a great tip! These look just delicious, my friend. I hope you are warm and happy on this cold winter night. Sweet dreams and many blessings!
- February 3, 2011 at 1:16 AM
- Harika baratam said...
Wow looks delish first time in your blog and i am fan of your lovely recipes too mary keep going...
- February 3, 2011 at 9:22 AM
- A Girl In Her Kitchen said...
That looks delicious!
- February 9, 2011 at 9:27 PM
- Sandra said...
This looks perfect, love the presentation.
- February 15, 2011 at 6:34 PM
- thedreamfollower said...
I made these last night and they're delicious!!! Simply melt in your mouth! Thank you!
- February 15, 2012 at 1:38 PM