Sewing, Locks, Break-ins, Door Opening, Fresh Air,

Before Covid it took me a year to sew the seam in my pants. I have just sewn them again, about 2 weeks this time. Next thing you know I'll be making my own pants (not really).

In case you didn't read it in my comments to Alex yesterday, it turns out that our Superintendent, and presumably his wife, have to open all the laundry room doors in the mornings and close them at night. Not only does this seem unnecessary in this day and age (electronic locks) but in fact our machines no longer have any coins in them so the idea of locking laundry rooms has become an old fashioned action these days.   It would be perfectly safe to leave them open all night. And no, the noise would not disturb anyone nearby if anyone chose to do laundry at midnight or any other similar time.

Actually, talking to the Super's wife she said there had been break-ins since lockdown. I knew something had happened in the underground garage, but didn't realise they had actually broken in to the main building. Apparently some of the outer doors have been jemmied. Didn't realise as I never use anything but the front door or the garage door to get into the building. Just checked our storage room and our personal locker, everything fine. Not that they would find much of value from us. When we first moved in, about 20 years ago, there were break-ins into our storage room. The woman who's locker was next to ours lost some antique fishing rods (didn't know there were such things) and our bolt was cut. We now have one with a shorter hasp, more difficult to cut. I reported it to the super of the day who said nothing he could do!!!.

Also, people in the building have let strangers in, the super's wife excuses this somewhat because people are hard of hearing. Sorry, if you can't hear what someone is saying clearly, ask them to repeat it until you are quite sure who it is. Don't just assume it's the delivery you were expecting. If you really are deaf as a post, go downstairs and check. Mind you, if you were a thief these days, I wouldn't want to come into a building which, for all they know, might be riddled with Covid-19.

I just spent some time on our balcony, too cold to sit down if you can understand that, I was leaning on the balcony and watching the world go by. Quite a lot of cars surprisingly. People walking their dogs of course and one couple with, I think, a baby buggy went to the tennis court and started running round it. Oh to be able to do things like that, nowadays I couldn't even walk as far as the tennis court in the first place (see pic above), let alone run round it. However, it was delightful to be out in the fresh air although it was a little cool. I do open the sliding door onto the balcony whenever I can but actually being out there made a difference somehow.

This dessert is from an article which gives 35 ways to use ripe bananas which aren't banana bread. This one really appealed although I don't think, these days, I will ever have the energy to make it.

Chocolate-Banana Cream Tartlets

Individual tartlets are ideal for entertaining and this recipe is like an elegant version of a banana

cream pie with a sweet chocolate crust.

1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
3/4 tsp salt
1/2 cup (1/4 lb.) butter, cut into chunks
1 large egg
5 oz bittersweet chocolate, finely chopped
2 1/4 cups milk
1/4 cup cornstarch
4 large egg yolks
2 tsp vanilla
3/4 cup crème fraîche (see notes)
1/2 cup whipping cream
2 ripe bananas (about 12 oz. total)
Chocolate curls (see notes)

1. In a food processor or a bowl, whirl or mix flour, 1/4 cup sugar, cocoa, and 1/4 teaspoon salt until blended. Whirl in butter, or rub in with a pastry cutter or your fingers, until well blended. Add whole egg and whirl or mix just until dough starts to come together in a ball.

2. Scrape dough out onto a well-floured board and knead briefly to bring together. Divide into six equal pieces. With well-floured hands, press a piece of dough evenly over bottom and up sides of each of six 4-inch tartlet pans with removable rims. Place pans on a baking sheet and freeze until firm, at least 30 minutes (see notes).

3. Place baking sheet with tartlet pans directly into a 350° regular or convection oven (do not thaw). Bake until the crusts feel dry to the touch, 15 to 18 minutes. Cool in pans on a rack for 10 minutes, then remove pan rims and gently loosen crusts from pan bottoms with the tip of a sharp knife. Set crusts on rack to cool completely.

4. Meanwhile, in a 2- to 3-quart pan over medium-high heat, bring about 1 inch water to a boil. Place chopped chocolate in a bowl, remove pan from heat, and set bowl over water. Stir occasionally until chocolate is melted and smooth.

5. In a 3- to 4-quart pan over medium heat, whisk 6 tablespoons sugar into milk; bring just to a simmer, stirring often. In a small bowl, whisk cornstarch into egg yolks. Whisk about 1/2 cup hot milk mixture into yolk mixture, then whisk yolk mixture back into milk mixture. Stir constantly until simmering, then cook, stirring often, until very thick, about 1 minute. Stir in melted chocolate and vanilla. Scrape into a bowl and place a layer of plastic wrap directly on surface. Chill until cold, at least 1 hour (see notes).

6. In a bowl, with a mixer on high speed, whip crème fraîche, cream, and remaining 2 tablespoons sugar until soft peaks form. Peel bananas and cut into 1/4-inch-thick slices.

7. Spread a generous 1/4 cup chilled chocolate mixture in the bottom of each tartlet shell. Top with 6 to 8 banana slices (about a third of a banana per tartlet). Spread about 3 tablespoons more chocolate mixture over bananas in each tartlet to cover. Mound about 1/3 cup whipped cream mixture on each tartlet. Garnish with chocolate curls (see notes). Serve immediately or chill, uncovered, up to 4 hours.

Yield: six 4-inch tartlets

Source: MyRecipes
Author: SUNSET

Author Notes
Crème fraîche adds a tangy edge to the whipped cream, but if it's unavailable, omit it and use 1 1/4 cups whipping cream. The crusts can be made through step 2 up to 1 week ahead; cover airtight and freeze, then uncover to bake. The chocolate mixture (steps 4 and 5) can be made up to 2 days ahead; cover airtight and chill. Use a vegetable peeler to make the thin chocolate curls for garnish, or sprinkle with unsweetened cocoa or chocolate sprinkles.

Have a great day