Public service announcement.

Because Paula called it to my attention that the Blogger comment system wants--nay, nearly demands that you register, I've re-enabled the old backBlog comments. I hate registering and I'm all about the communications. Feel the love, people.

Pots and kettles.

Angela just forwarded the following AJC article to me (requires registration):
Rabbi calls Madonna 'slut'
This is, of course, on a par with "Pope declares water wet"--but there's an added dollop of irony:
Rabbi Shmuley Boteach, the former friend and adviser to Michael Jackson, has attacked the Material Mom, calling her a "slut" and a "vulgarian."
The cherry on the cake, the reaction of Madonna's "people":
"I find Rabbi Boteach's comments regarding Madonna frightening," said Liz Rosenberg. "His vile attacks on her character and as an artist are staggering for someone who professes to be a religious person. ... I suggest this man take a look at his own character and what problems he may have that would make him feel that he should make statements about a truly beautiful human being that he does not know in the slightest."
"Frightening"? Really? How is calling her a slut and a vulgarian "frightening"? And, by the way, we all "know" Madonna; she's been very insistent about foisting herself on the public at all given opportunities. As Bernadine always used to say, you can't yell "Free Cookies!" at the top of your lungs and then get mad when someone tries to take one.


Black Walnut Ice Cream

Puree in a food processor (about 2 min.):
1/2 cup black walnuts
2 Tbsp. white corn syrup

Scald in a heavy saucepan over medium heat:
1 cup half and half

Stir into hot half and half until dissolved:
1/2 cup sugar

With the food processor running, pour hot half and half mixture into nut puree and process until completely smooth. Pour through a seive into a clean bowl and allow to cool slightly, then stir in:
1/2 tsp. vanilla
1/4 tsp. black walnut extract
1/4 tsp. salt
1 cup heavy cream

Refrigerate until very cold (about 4 hours) or overnight. Freeze according to your ice cream maker's directions, adding 2 Tbsp. of black walnut meats in the last 5 minutes of freezing (or to taste).

You're welcome.