Wasted morning

I was able to spend some time at the library today as there was a typical breakdown in communication this morning with regard to volunteering at the Amal high school.  The teachers were being observed, so they didn't want us anywhere near their classrooms - after having some coffee and waiting for her to come get us, I asked what was going on, only to find this out.  Drat - could have slept in.

At the library I worked on my hebrew, going back through the book and making sure I fully understood every conversation and every word in every conversation up to where we are now.  The ones I didn't know immediately, I listed and plan to make flashcards.  I have about a page of words to learn, which is not a big deal - some of them I was just a little iffy on.

Back at the apartment I enjoyed a perfectly ripe avocado with some carmelized onions I cooked in the oven yesterday and some garlic I roasted as well.  Avocado had salt and lemon, which I find combined really pull out the flavor.

Jewish Kadima this afternoon, so I won't be able to go food shopping until tomorrow most likely.

I am planning to make Pecan Bars, recipe below.

I also need to purchase some stuff for a project I am planning to do next week at the Arab Kadima (I want to make vinegar volcanoes with the kids, I think they will really enjoy it).

I won't be able to go tonight as well since I want to go to the Ramla Women's Basketball game.

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Recipe: Pecan Bars

Makes 24.

Toast all of the pecans for the recipe (2 ¼ cups) on a rimmed baking
sheet in a 350-degree oven until fragrant (about 8 minutes), stirring
once. Assemble the pecan filling while the crust bakes. Once the crust
is lightly browned, spread the filling on top and continue baking.
Because of their high sugar content, pecan bars store well and taste
great up to 5 days after baking. While we liked bourbon the best, dark
rum is quite good. For a very boozy tasting bar cookie, add another
tablespoon of liquor.

Ingredients
Crust
1       cup unbleached all-purpose flour (5 ounces)
1/3     cup packed light brown sugar (2 1/3 ounces)
1/4     cup toasted pecans , chopped coarse
1       teaspoon table salt
1/4     teaspoon baking powder
6       tablespoons cold unsalted butter (3/4 stick), cut into 1/2-inch pieces
Pecan Filling
1/2     cup packed light brown sugar (3 1/2 ounces)
1/3     cup light corn syrup
4       tablespoons unsalted butter (1/2 stick), melted
1       tablespoon bourbon or dark rum
2       teaspoons vanilla extract
1/2     teaspoon table salt
1       large egg , lightly beaten
2       cups toasted pecans , chopped coarse
Instructions

 1.

    1. For the crust: Adjust oven rack to middle position and heat
oven to 350 degrees. Spray 9-inch square baking pan with nonstick
cooking spray. Fold two 16-inch pieces of foil or parchment paper
lengthwise to measure 9 inches wide. Following illustrations 1 and 2
below, fit 1 sheet in bottom of greased pan, pushing it into corners
and up sides of pan (overhang will help in removal of baked bars). Fit
second sheet in pan in same manner, perpendicular to first sheet.
Spray sheets with nonstick cooking spray.
 2.

    2. Place flour, brown sugar, pecans, salt, and baking powder in
food processor. Process mixture until it resembles coarse cornmeal,
about five 1-second pulses. Add butter and pulse until mixture
resembles sand, about eight 1-second pulses. Pat mixture evenly into
prepared pan and bake until crust is light brown and springs back when
touched, about 20 minutes.
 3.

    3. For the pecan filling: While crust bakes, whisk together
brown sugar, melted butter, corn syrup, bourbon, vanilla, and salt in
medium bowl until just combined. Add egg and whisk until incorporated.
 4.

    4. Pour filling on top of hot crust and sprinkle pecans evenly
over top. Bake until top is brown and cracks start to form across
surface, 22 to 25 minutes. Cool on wire rack for 1 hour. Remove bars
from pan using foil or parchment handles and transfer to cutting
board. Cut into bars that measure 1 1/2 inches by 2 1/4 inches.