Bike Helmet

I would like to have this bike helmet, please.

Maira Kalman

I love Maira Kalman. And I love her latest post on her NYT blog, "And the Pursuit of Happiness."

Overparenting

I'm loving the new discourse that is finally beginning to surface, criticizing the new age tendency to overparent. I couldn't agree more: "When you lighten up, they'll fly higher."
http://parenting.blogs.nytimes.com/2009/11/19/a-new-look-at-over-parenting/

A Parenting Manifesto

So nice to see these thoughts in writing...
http://www.quinnnorton.com/said/?p=284

Vegan Chocolate Cheesecake

Graham Cracker Crust
1 1/4 cups chocolate or regular graham cracker crumbs (from 9 5-by 2 1/2- inch crackers)
3 tbsp sugar
4 tbsp Vegan buttery spread (Earth Balance) melted and cooled plus additional for greasing the pan

Preheat oven to 350 with racks in middle and lower third and put a baking sheet on the lower rack. Grease bottom and side of spring form pan. Stir together ingredients and then press into bottom and 1 inch up the side. Bake until set (10-12 min) then cool completely (about 45 min)

Chocolate Tofu Filling:
2 1/4 cups sugar, divided
1/3 cup water
8 oz bittersweet chocolate (no more than 60% cacao), chopped
2 (1-lb) packages silken tofu, drained
1/4 cup unsweetened cocoa powder (not dutch process)
2 (8-oz) containers soy cream cheese at room temperature
1 tsp pure vanilla extract
Rounded 1/4 tsp salt
9-inch springform pan

Heat 1 cup sugar in a 1 1/2- to 2-qt heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.

Puree tofu and cocao in a food processor until smooth.

Beat soy cream cheese and remaining 1 1/4 cups sugar with and electric mixer at medium high speed until fluffy. At low speed, beat in tofu puree, vanilla, salt, and fudge sauce until incorporated. Pour filling into crust and bake on middle rack until top of cake is shiny but still wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven for one hour more. Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake loosely covered, at least 6 hours. Remove side of pan and transfer cake to plate. Bring to room temperature before serving. (Cheesecake can be made 3 days ahead and chilled.)