A quick 2 day trip to Manhattan. We flew out Nov 10 and returned Nov 12. I had a training class that was canceled, so we decided to take the days and have a little fun in Manhattan. We hopped on a 9am flight to Newark. We stopped by to see some friends who have a yacht docked at Lincoln Harbor. Then it was off by ferry across the Hudson River to Manhattan. It’s a fun trip if you get the chance. You can take the train from Newark, transfer to the local line and get off right at the Sheraton Hotel. The ferry dock is right there!
I am starting a new tradition this year. One of Keith’s childhood memories is of his grandmother’s chocolate pie. A dear friend made him one the last couple of years for Christmas. Now it’s my turn. I will make him one every New Years Eve. This is an old southern style custard pie with meringue! There is nothing, I say nothing like a real custard pie. There is no substitute.
- 1 cup all-purpose flour
- ½ teaspoon salt
- ⅓ cup shortening
- 3 to 4 tablespoons ice water
- 1 cup sugar
- ¼ cup plus 1 teaspoon cornstarch
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- 1½ cups whole milk
- ½ cup evaporated milk
- 4 extra-large egg yolks, beaten
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 5 extra-large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¼ cup sugar
- Preheat oven to 450 degrees.
- 1. Combine flour and salt in a large bowl. Cut shortening into flour with a pastry blender until mixture resembles small peas. Push mixture to one side of bowl.
- 2. Drizzle 1 tablespoon water along edge of flour mixture. Use a fork to toss some of the flour mixture into water. Move mixture to opposite side of bowl and repeat with 2 more tablespoons of water.
- 3. Gather the dough together with your hands. You can add a little more water if the mixture is too dry, but it is best to add as little water as possible. Shape dough into a disk and place on a lightly floured work surface.
- 4. Roll dough to ⅛-inch thickness and place in a 9-inch pie plate. Trim excess pastry and fold edges under and crimp. Prick bottom and sides with a fork and bake for 9 minutes, until golden brown. Set pie crust aside to cool and reduce oven to 325 degrees.
- 5. In a medium saucepan, combine sugar, cornstarch, unsweetened cocoa, and salt. Gradually whisk in both milks.
- 6. Cook, whisking constantly, over medium-high heat until mixture comes to a boil. Boil for 1 minute whisking continuously.
- 7. Remove from heat and gradually whisk a small amount of hot mixture into egg yolks. Continue to add hot mixture to egg yolks while whisking constantly until approximately ¼ of the mixture has been added to the egg yolks.
- 8. Pour egg yolk mixture into the saucepan and whisk well.
- 9. Cook mixture, stirring constantly, over medium heat for 3 minutes.
- 10. Remove from heat and whisk in butter and vanilla extract. Pour chocolate filling into pie crust.
- 11. Using an electric mixer, beat egg whites and cream of tartar at high speed until foamy. Gradually add sugar, 1 tablespoon at a time. Beat until stiff peaks form and sugar dissolves.
- 12. Spread meringue over filling, sealing the edges. Bake at 325 degrees for 20 minutes, or until meringue is golden. Cool completely before slicing.
Jonathan Rohr legacy continues on. The Antigua & Barbuda Tinman Rohr Triathlon this past weekend was a great event. We met many of Jonathan’s friends over the last couple of days. It’s wonderful and heart warming to know how loved Jonathan was. The welcome we received was truly remarkable. From the barbeque the night before the race, where we had the most incredible Jerk Chicken throughout the weekend until we left. Everyone was open and friendly and made us feel a part of the event.
The athletes together decided they wanted to start a challenging event on the island that would inspire people and attract some of the world’s best athletes to our shores while offering a fun and exciting way for people to accomplish a half-iron distance triathlon.
I have created some galleries of the photos I took of the event.
The Antigua & Barbuda Tinman Rohr Triathlon, or Tinman Rohr for short, is dedicated to the memory and legacy of a friend and triathlete Jonathan Rohr. In tragic circumstances, Jonathan – a founder of the event – died of a sudden heart failure in his sleep in the months leading up to the inaugural race. Jonathan had been training heavily in anticipation to compete in the first race but tragically never had that opportunity.
Jonathan was a true force in his time in Antigua; he was instrumental in raising the level of triathlon in the country and served as a bond between American medical students and the wider community. He was an inspiration to many in the school and in the sporting community through his continued hard work, determination and positive demeanor.
We’ve returned from our trip with wonderful memories from the event. Here are some I would like to share.
Cary Emmons, Jeff’s wife, also participated in the swim. Sybil Shepard, Jonathan’s mother attended as well as his father John Rohr.
Well, this site has been up for a little while. A lot has changed in my life. I have a new job with the same company. I am really digging it. I am learning Lean Six Sigma, which is basically process engineering to reduce waste. We are traveling a lot. It seems that one of us is traveling about every other week. This is a change for us and it makes for some lonely nights, but change can be good. There is something about missing someone and then getting to see them again which makes like all the more interesting and makes you realize how much you appreciate the ones you love.
I still have hundreds of photos to go through and classify into albums. I need to just start getting to them in the evenings instead of watching the old boob tube.
I also love to cook, so I will be posting recipes to this blog. It will be things we like and want to share. Mostly Vegetarian, but there are some good old comfort food recipes too. I think had i been brought up vegetarian I wouldn’t enjoy eating things I know I shouldn’t. I can say that we have cut down dramatically the meat we consume. It’s maybe once a week, and the portions are usually much smaller. We also go for what we really like and make sure it’s good quality.