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denvermovinghelpers · 9 months ago
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🏘 Get Moving Help in Denver, Colorado.  Book Your Moving Labor Crew Quickly & Easily!🌟
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🏘 Get Moving Help in Denver, Colorado.  Book Your Moving Labor Crew Quickly & Easily!🌟
🤩 Let Denver Moving Helpers load or unload your rental truck and make your next move a stress-free experience.
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📱 https://denvermovinghelpers.com/
#movinglabor #movinghelp #movinghelpers #laboronly #denvermovinghelpers #movinglabordenver
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insidekatmind · 3 months ago
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Share~ Berlin (Song Jung-ho) and Cho Sang Woo
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Wearning: +18,smut,dark, semi-public,age-gap.
Request: yes!
The conference room is an ocean of glass and neon lights reflecting off tables too shiny to seem real. You are sitting next to Cho Sang Woo, the head of the company, the man you have come to know not only as a cold and calculating leader, but also as the lover who rescued you from your own inexperience. He is forty-six, you are just twenty-four.
It all started with glances that lingered too long and with stolen meetings between the sterile walls of the offices. No one knows about the two of you, and perhaps this is your greatest charm. A secret to be guarded with care and desperation.
Then, that day that was supposed to be ordinary turns into a nightmare. The robbery strikes like a lightning bolt that tears through the artificial tranquility of the building. Masked men, screaming voices, weapons that shine. And among them is Berlin.
Berlin is everything you have always tried to avoid. His eyes that burn with a frightening intensity and a smile that promises danger disguised as charm. He doesn’t know anything about you, at least not at first, but his interest shows almost immediately.
You feel his gaze following you as the days turn into a controlled hell. Every time he passes by you, he speaks to you with studied politeness, with a smile too sharp to be kind. But there’s something in his eyes that goes beyond simple curiosity. Something dark, that tightens around you like an invisible noose.
You’re forced to stay close to Sang Woo, even though doing so only seems to draw Berlin’s attention more. Because he sees everything. He knows everything. And you realize that what you think is fear for your life is a kind of challenge for him.
One night, as chaos reigns in the makeshift bunker, Berlin finds you alone. His voice is calm, his smile complicit. But his eyes… his eyes are those of a predator. He talks to you as if you were already his, as if all this were just a cruel game created to bend your will.
“It’s fun, you know? In the midst of all this mess, you manage to be so… perfect.”
“Leave me alone.” You reply in a voice that you wish was firmer, but betrays every fear you have.
“Oh, don’t get me wrong.” He smiles again, more coldly. “This is just the beginning.”
And you know he’s not bluffing. Berlin’s obsession is a subtle poison that creeps into your mind, as you desperately try to survive and protect a forbidden love with a man who may no longer be able to protect you.
Now you were in the bathroom of the state mint, while you were riding Sang woo trying not to moan too loud as he was holding Denver outside the door waiting for you two to come out.As you sit on the cold marble countertop, your legs wrapped tightly around Sang Woo's waist, his hands grip your hips firmly, pulling you closer as he thrusts deeper inside you. The bathroom is filled with the sounds of your labored breathing and the soft slapping of skin against skin, muffled by the thick door that separates you from the rest of the world.
Sang Woo leans in, his lips brushing against your ear as he whispers, "Shh, my love. We can't let Denver hear us." His voice is low and husky, sending shivers down your spine. He knows just how to touch you, how to move, to drive you wild with desire.
You bite your lip, trying to stifle a moan as he hits that sweet spot inside you. Your fingers dig into his shoulders, nails leaving crescent marks on his skin.
You continue to ride his cock as you pull him into a kiss, moaning into his mouth. Sang Woo kisses you back fiercely, his tongue invading your mouth as he devours you. His hands roam your body, caressing your curves possessively. He pulls away briefly to murmur against your lips, "You're mine. Only mine."
He starts to move faster, harder, his hips snapping against yours. The countertop creaks ominously beneath you, but neither of you care. All that matters is the pleasure building between you, the desperate need to claim and be claimed.
At that moment the bathroom door opens and Berlin comes in and smirks as he looks at you naked. Berlin leans against the doorframe, his eyes roaming over your naked body with unabashed hunger. A slow, predatory smile spreads across his face as he takes in the scene before him. Sang Woo still buried deep inside you, your legs wrapped around his waist, the two of you locked in a passionate embrace.
"Well, well, well," Berlin drawls, his voice dripping with amusement and something darker, more sinister. "What do we have here? The boss and his little plaything, getting their rocks off in the mint bathroom." He pushes off the doorframe and starts to walk towards you, his movements fluid and graceful, like a panther stalking its prey.
Sang Woo freezes, his body tensing as he realizes they're no longer alone. He turns his head slowly, his eyes narrowing as he sees Berlin approaching. "Get out," he growls, his voice low and dangerous. "This doesn't concern you."
Berlin just laughs, a cold, mirthless sound. "Oh, but it does concern me. Everything that happens in this mint concerns me." He stops a few feet away from you, his gaze never leaving your face. "And I must say, I'm intrigued. I had no idea our dear boss had such... tastes."
He reaches out, his fingers brushing against your cheek. You flinch away instinctively, pressing closer to Sang Woo. Berlin's smile widens, a flash of sharp teeth. "Don't worry, sweetheart. I'm not going to hurt you. Yet." His eyes flick to Sang Woo. "But you, on the other hand..."
“No please, don't hurt him,” you whispered, looking at Berlin with pity.
Berlin's eyebrows shoot up, a look of mock surprise crossing his face. "Oh, how touching. The little kitten cares about her master." He leans in closer, his breath hot against your ear. "But let me tell you something, sweetheart. I don't hurt people. I break them."
He straightens up, his gaze locking with Sang Woo's. "You've been a thorn in my side for too long, Cho. And now, I finally have the leverage I need to make you beg." His hand snaps out, grabbing your chin roughly. "She's going to be my new toy, and you're going to watch. Or maybe you'll join in. I haven't decided yet."
Berlin's thumb presses against your lower lip, forcing your mouth open. "Such a pretty little mouth. I bet it feels amazing wrapped around a cock." He looks back at Sang Woo, a cruel smile twisting his lips. "What do you say, boss? Want to share your plaything with me?"
Sang woo looked at you and you nodded, not wanting him to get in trouble. Sang woo sighed and spread your ass cheeks wide and motioned for Berlin to join. Berlin's eyes light up with sadistic glee as he sees the resignation in Sang Woo's gaze and the subtle nod from you. He moves closer, his hands reaching out to grip your hips possessively. "Good choice, boss," he purrs, his fingers digging into your flesh.
He leans down, his lips brushing against your ear. "Don't worry, sweetheart. I'll make sure you enjoy every moment of this." His hands slide up your body, cupping your breasts roughly. "Such perfect tits. I can't wait to see them bouncing as I fuck you."
Berlin steps back, quickly unbuckling his belt and unzipping his pants. His cock springs free, long and thick and already hard. He strokes it slowly, his eyes never leaving your face. "Open your mouth, kitten. It's time for your first taste of your new master."
Sang Woo's hands remain on your ass, spreading your cheeks wide as he waits for Berlin's next move. His expression is a mask of indifference, but you can see the anger simmering in his eyes. He's doing this for you, to protect you, but the humiliation is clear in every line of his body.
You hesitate for a moment, your heart racing with a mix of fear and unwanted arousal. But the look in Sang Woo's eyes, the silent plea for you to cooperate, makes your decision for you. Slowly, you part your lips, leaning forward to take Berlin's cock into your mouth.
Berlin groans, his hand tangling in your hair as he guides you further down his length. "That's it, kitten. Suck it like a good girl." His hips thrust forward, forcing his cock deeper into your throat. Tears prick at the corners of your eyes as you struggle to breathe, but you don't pull away.
Meanwhile, Sang Woo's fingers tighten on your ass, his nails digging into your skin.
You started bouncing on Sang woo's cock while sucking Berlin's cock.
Berlin's grip on your hair tightens as you start bouncing on Sang Woo's cock, your mouth working feverishly on his own. "Fuck, yes," he groans, his hips pistoning forward to meet your movements. "Such a greedy little slut, taking both of us at once."
Sang Woo's hands slide up to your waist, gripping you tightly as he thrusts up into you. His face is a mask of concentration, his jaw clenched as he tries to maintain control. But you can see the desire burning in his eyes, the way his gaze lingers on your bouncing breasts, your stretched lips wrapped around Berlin's cock.
Berlin pulls you off his dick suddenly, a cruel smile on his face. "Enough foreplay," he growls.
Berlin positions himself behind you, his hands gripping your hips tightly. Without warning, he thrusts forward, his thick cock piercing your tight asshole. You scream in pain and pleasure, your body convulsing at the sudden intrusion. Sang Woo's hands fly to your breasts, squeezing them roughly as he tries to hold you steady.
"Relax, kitten," Berlin pants in your ear. "You're taking us so well. Such a perfect little fuck toy." He starts to move, his hips slamming against your ass with brutal force. Each thrust pushes you forward onto Sang Woo's cock, the two men fucking you in tandem.
The sensation is overwhelming, the pain and pleasure mingling until you can't tell them apart. Tears stream down your face as you're used mercilessly, your body a mere plaything for their desires.
"Oh god" you groan.
Berlin's grip on your hips tightens, his nails digging into your skin as he pounds into you relentlessly. "God has nothing to do with this, kitten," he snarls. "This is pure, unadulterated sin. And you're loving every second of it."
Sang Woo's hands roam your body, pinching and twisting your nipples, leaving bruises on your thighs. His thrusts become more urgent, more desperate. "You're ours now," he growls. "Our little whore to use as we please."
The room fills with the sounds of flesh slapping against flesh, grunts and moans and the occasional scream. Your body is no longer your own, but a vessel for their pleasure. And despite the pain, the humiliation, a part of you revels in it. In being owned, possessed, completely and utterly controlled.
"Oh god" you groan.
Berlin's grip on your hips tightens, his nails digging into your skin as he pounds into you relentlessly. "God has nothing to do with this, kitten," he snarls. "This is pure, unadulterated sin. And you're loving every second of it."
Sang Woo's hands roam your body, pinching and twisting your nipples, leaving bruises on your thighs. His thrusts become more urgent, more desperate. "You're ours now," he growls. "Our little whore to use as we please."
The room fills with the sounds of flesh slapping against flesh, grunts and moans and the occasional scream. Your body is no longer your own, but a vessel for their pleasure. And despite the pain, the humiliation, a part of you revels in it. In being owned, possessed, completely and utterly controlled.
"So good" you groan in pleasure.
Berlin laughs darkly, the sound sending shivers down your spine. "Yes, it is good, isn't it? You're such a naturalborn slut." He leans forward, his teeth sinking into the junction of your neck and shoulder, marking you as his. "Come for us, kitten. Show us how much you love being our little fuck toy."
Sang Woo's hand snakes down, his fingers finding your clit and rubbing it roughly. "Do it," he commands, his voice husky with desire. "Come on our cocks like the dirty little whore you are."
Your body responds to their demands, the pleasure building to an overwhelming crescendo. With a scream, you come undone, your body convulsing between them as wave after wave of ecstasy washes over you. Berlin and Sang Woo follow shortly after, filling you with their hot seed, marking you inside and out as theirs.
Berlin laughs darkly, the sound sending shivers down your spine. "Yes, it is good, isn't it? You're such a naturalborn slut." He leans forward, his teeth sinking into the junction of your neck and shoulder, marking you as his. "Come for us, kitten. Show us how much you love being our little fuck toy."
Sang Woo's hand snakes down, his fingers finding your clit and rubbing it roughly. "Do it," he commands, his voice husky with desire. "Come on our cocks like the dirty little whore you are."
Your body responds to their demands, the pleasure building to an overwhelming crescendo. With a scream, you come undone, your body convulsing between them as wave after wave of ecstasy washes over you. Berlin and Sang Woo follow shortly after, filling you with their hot seed, marking you inside and out as theirs.
You sigh and lean into Berlin's chest as you touch Sang woo's shoulders. The two look at each other and nod before fucking you again. Berlin wraps his arms around you possessively, holding you close as Sang Woo begins to move inside you again. The two men work in perfect synchronization, their bodies pressing against yours from both sides. Berlin's hands roam your body, squeezing and caressing every curve, while Sang Woo's fingers dig into your hips, pulling you back onto his cock.
"You're ours now," Berlin murmurs in your ear, his breath hot against your skin. "Our little slut to use whenever we want." He captures your mouth in a brutal kiss, his tongue invading your mouth, claiming you.
Sang Woo leans in, his lips brushing against your neck. "Say it," he demands. "Tell us you belong to us." His teeth nip at your pulse point, sending jolts of pleasure through you.
“Yours,” you said, moving your hips to take both of their cocks.
"That's right, kitten," Berlin purrs, his fingers tangling in your hair. "You're ours to fuck, ours to own. And we're going to use you so thoroughly, so completely, that you'll never think of anyone else."
Sang Woo's thrusts become more forceful, more possessive. "You're never leaving us," he growls. "We'll keep you locked up, our personal plaything, forever."
Their words send a shiver of fear and excitement down your spine. You know you should be terrified, should be fighting against their possessive claims. But instead, you find yourself moving with them, your body eager for their touch, their dominance.
The bathroom fills with the sounds of your moans and their grunts, the smell of sex and sweat heavy in the air.
"So big" you groan.
Berlin's grin widens at your words, his hips snapping forward to drive his cock deeper into your ass. "You like that, don't you, kitten? You love feeling us stretch you open, fill you up completely."
Sang Woo leans in, his lips brushing against your ear. "We're going to ruin you for anyone else," he whispers. "No one will ever make you feel as good as we do. You'll be addicted to our cocks, craving them constantly."
Their words send a surge of heat through your body, your inner walls clenching around their thick shafts. You're lost in a haze of pleasure, your mind foggy with lust. All you can focus on is the feeling of being so completely filled, so utterly owned.
Berlin's hand comes down hard on your ass, the sharp slap echoing in the bathroom. At the same time, he grabs a handful of your hair, yanking your head back painfully. The dual sensations of pleasure and pain send a jolt of electricity through your body.
Sang Woo's hand wraps around your throat, squeezing tightly. He pulls you back against his chest, his lips brushing against your ear. "You're ours," he growls, his voice low and dangerous. "Our little fuck toy to use however we want."
You gasp for air, your vision starting to blur at the edges. But the lack of oxygen only heightens your other senses, every touch, every slap, every thrust feeling more intense than ever before. You're drowning in a sea of pleasure and pain, and you never want to surface.
"Yes, yes, yes, keep going" you groan.
Berlin's smile turns cruel, his eyes flashing with sadistic glee. "You heard her, boss. Our little slut wants more." He releases your hair, only to grab your hips with bruising force, slamming you back onto their cocks with brutal intensity.
Sang Woo's grip on your throat tightens, cutting off your air completely. "That's right, kitten," he pants, his hips pistoning wildly. "Take it. Take every inch of our cocks like the greedy little whore you are."
The room spins around you, your lungs burning for oxygen. But you don't care. All that matters is the feeling of being so utterly possessed, so completely owned. You're nothing more than a vessel for their pleasure, and you've never felt so alive.
You keep moaning as you take both cocks. "So good" you moan as you hold onto Sang woo's shoulders.
Berlin's thrusts become more erratic, his breathing ragged. "Fuck, I'm close," he growls. "I'm going to fill this tight little ass of yours."
Sang Woo's grip on your throat loosens slightly, allowing you to drag in a desperate breath. "Come with us, kitten," he commands, his voice strained. "Come on our cocks like a good girl."
The combination of their words, their touch, their possession, pushes you over the edge. With a scream, you climax, your body convulsing between them. Berlin and Sang Woo follow shortly after, their hot seed flooding your holes, marking you as theirs.
As the waves of pleasure subside, you collapse against Sang Woo's chest, your body limp and spent. Berlin pulls out, a satisfied smirk on his face. "Well, kitten," he says, tucking himself back into his pants. "Welcome to your new life. You're ours now, and we're going to enjoy breaking you in."
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fearfulfertility · 8 months ago
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CONFIDENTIAL LOGISTICS REPORT
DRC, Planning & Evaluation Office, Logistics & Infrastructure Division
Date: [REDACTED]
To: Director [REDACTED]
From: Administrator [REDACTED], Logistics & Infrastructure Division
Subject: Facility Expansion: New Paternity Compound Construction
Executive Summary
This report outlines the ongoing expansion of DRC-operated paternity compounds across several strategic locations nationwide. In response to increasing insemination rates and projected surrogacy demands, we have begun constructing new high-capacity compounds to accommodate more surrogates. These expansions will enable the DRC to streamline the conscription process, optimize surrogacy cycles, and ensure our ability to meet the population sustainability targets outlined for the next fiscal period.
The new compounds focus on enhanced security, specialized medical equipment, and increased surrogacy capacity.
I. Facility Expansion Overview
Strategic Locations and Site Selection
To ensure regional coverage and minimize travel time to detain and inseminated surrogates, the DRC has approved the construction of [REDACTED] new paternity compounds in FEMA Zones 4, 6, 7, and 8. These facilities will be situated in [REDACTED] areas, selected for their proximity to population centers, existing transport infrastructure, and relative isolation, ensuring operational security.
Zone 4: Atlanta, GA
Zone 6: Houston, TX
Zone 7: Omaha, NE
Zone 8: Denver, CO
Each compound is designed to accommodate [REDACTED] surrogates at any given time, with the ability to scale up to [REDACTED] in emergencies. Construction is scheduled for completion within the next [REDACTED] months, with the first inspections set to begin by [REDACTED] this year.
Paternity Compound Design Features:
High-Capacity Paternity Wards: Each compound contains specialized wards designed to manage surrogates carrying up to sedecatuplets (16), with private rooms for those at risk of premature labor.
Enhanced Monitoring Systems: Advanced surveillance and biometric monitoring ensure constant oversight and swift response to emergencies.
Security Enhancements: Reinforced containment protocols, secure access points, and patrol routes have been established to prevent unauthorized access and ensure surrogate compliance.
II. Specialized Equipment and Medical Support
Given the unique demands and expectations placed on surrogates, each paternity compound will be equipped with advanced medical infrastructure to ensure the safety and effective management of extreme weight gain, reduced mobility, and increased risks of organ stress.
Key Equipment and Infrastructure:
Reinforced Support Beds: Traditional hospital beds have proven insufficient for surrogates carrying high multiples, whose pregnancies can lead to total weight gains exceeding 200 lbs. Each ward will feature reinforced, adjustable support beds capable of accommodating extreme weights. These beds will be equipped with pressure-relief systems to minimize discomfort and reduce the risk of bedsores for near-immobile surrogates.
“I hate that I’m here! But… all I have is this bed! I can’t move, I can’t breathe half the time, but at least I have a fucking memory foam mattress!” - Surrogate S118-176-J, 27 days pregnant with decatuplets (10)
Automated Feeding & Hydration Systems: Automated systems will ensure continuous nutrition and hydration to support surrogates with reduced mobility. Given the caloric intake requirements for such pregnancies, these systems will monitor and adjust fluid and nutrient delivery, reducing the need for frequent staff intervention.
“I’m basically just a machine now, aren’t I? They hook me up, pump me full of these stupid protein shakes, and keep me breathing so I can keep carrying these bowling ball-sized kids. It’s disgusting!” - Surrogate S117-138-N, 18 days pregnant with quattuordecatuplets (14)
Custom Mobility Aids: Custom-designed lift systems and mobility aids will be integrated into each ward to facilitate the movement of surrogates. These devices will allow for safe repositioning, transfers to specialized birthing chairs, and support during transport.
“I don’t know how they expect us to move with this much weight on us. Even standing feels like my legs are going to snap. Those lifts? They’re humiliating... but without them, I wouldn’t be able to get out of bed at all.” - Surrogate S120-494-P, 30 days into a sedecatuplets (16) pregnancy
Advanced Fetal Monitoring: Each compound will have real-time ultrasound and biometric monitoring stations to track fetal development. Given the accelerated gestational period, these systems will continuously update fetal positioning, size, and viability, enabling rapid response to complications.
"It’s terrifying. Knowing how big they are, how many there are… they’re not coming out normal. When I finally pop them all out, they’ll get better care than I ever did!" - Surrogate S119-667-N, 22 days pregnant with hendecatuplets (14)
Dedicated Obstetrics & Neonatal Care Units: Immediate neonatal care is essential, and each compound will include state-of-the-art neonatal intensive care units (NICUs) to support newborns. Advanced incubators and respiratory support systems will ensure the survival of even the most premature babies.
"They always tell me how important it is to ensure the babies survive, even if I don’t. I get it, I do… but knowing there’s a whole team of people ready to take over the second I’m gone? It’s like they’ve already decided how this ends." - Surrogate S117-856-M, 8 days pregnant with tridecatuplets (13)
Pain Management and Sedation Systems: Surrogates will experience extreme discomfort and physical strain. Each paternity ward will be equipped with integrated IV pain management systems, allowing for both localized and systemic pain relief. Sedation protocols can be initiated remotely if a surrogate's distress becomes vocal, ensuring they can not incite civil disorder.
“I’m so big I can’t even see my dick, which is now buried under all these babies and fat. I’d be lying if I said the meds didn't help to blitz me out of my mind... a caring them I'm a gigantic incubator now.” - Surrogate S119-461-L, 11 days pregnant with dodecatuplets (12)
Future Equipment Developments: Research teams are exploring next-generation mobility aids, including exoskeleton support harnesses, to provide mobility assistance for late-term surrogates. These innovations aim to improve surrogate survival to deliver full-term pregnancies. Once available, prototypes will be tested in select compounds.
III. Expansion Strategy: Future Projections and Scaling
Projected Surrogacy Demand: With the increase in insemination rates, each compound is expected to handle up to [REDACTED] inseminations per month once fully operational. This translates to a need for approximately [REDACTED] newborns annually to meet population sustainability targets. Our current projections indicate that these numbers are achievable.
IV. Conclusion and Recommendations
The successful construction and operation of these new paternity compounds are critical to effectively maintaining the DRC’s ability to enforce surrogacy mandates. Our specialized equipment and infrastructure improvements will ensure we meet demands while preserving control over our surrogate.
Report submitted by: Administrator [REDACTED], Logistics & Infrastructure Division
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To: Administrator [REDACTED], Logistics & Infrastructure Division
From: Director [REDACTED], DRC
Subject: RE: Facility Expansion: New Paternity Compound Construction
Dear Mr. [REDACTED],
I’ve reviewed the latest progress report on the new Paternity Compounds, and I must commend your team on the impressive strides made thus far, even with the ambitious timeline we’ve set.
I have been particularly interested in the improvements to our birthing suites. As you are well aware, managing multiple pregnancies presents unique challenges.
We are entering a critical phase. I want to emphasize that these upcoming births will set a precedent for all future operations. The successful use of these new facilities will allow us to demonstrate that our methods ensure the next generation's survival and that we can handle the demands without sacrificing efficiency or outcomes.
I look forward to seeing the first results when the initial surrogates reach full term and the birthing suites are fully operational.
Keep up the excellent work, and do not hesitate to reach out if additional resources or support are needed to ensure success.
Regards, Director [REDACTED]
----------------
Click Here to return to DRC Report Archives
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klapollo · 4 months ago
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Fyi if you go to Alamo Drafthouse, several locations (including Brooklyn, Manhattan, and Denver) are currently on strike to protest layoffs that are not only putting people out of work but leaving the remaining staff unprepared to handle demand.
Please do not cross the picket line while negotiations are underway and support the unions.
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democracyunderground · 2 months ago
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"Sanders' team said the Los Angeles rally drew 36,000 people, his largest ever. Channeling the rage and frustration of progressive Californians, Vermont Sen. Bernie Sanders told tens of thousands of people in downtown Los Angeles on Saturday that the country is in a moment of "extraordinary danger."
Clad in a blue button-down shirt and a Dodgers baseball cap, Sanders, 83, said President Trump is moving the country "rapidly toward an authoritarian form of society," firing up a crowd that stretched out of Grand Park, onto the steps of City Hall and into the surrounding streets.
"Mr. Trump," Sanders said, "we ain't going there."
The hours-long event featured Rep. Alexandria Ocasio-Cortez (D-N.Y.) and a long lineup of progressive elected officials, labor leaders and musicians, including Neil Young, Joan Baez and singer-songwriter Maggie Rogers.
"I don't have to tell anyone here that this is a difficult moment in the modern history of our country," Sanders said. "We've never gone through anything like this, but ... despair is not an option. Giving up and hiding under the covers is not acceptable. The stakes are just too high."
Trump and his allies are watching the size of the rallies, Sanders said, and "you are scaring the hell out of them."
With the exception of Los Angeles and Denver, Sanders' "Fighting Oligarchy" tour has mostly stopped in areas represented by Republican members of Congress that the Democrats hope to oust in the 2026 election. The tour kicked off in Omaha in late February and has also made stops in Iowa, Wisconsin, Michigan, Nevada, Arizona and Colorado.
Sanders said he is hiring organizers in some of those districts, including in Iowa and Nebraska.
Sanders hasn't changed his talking points much since his campaigns for the Democratic Party's presidential nomination in 2016 and 2020. But his classic refrains about the power of "the millionaires and the billionaires" and the wealth of the 1% have found new resonance with Democrats angered by the second Trump administration.
Billionaire Elon Musk is trying to upend the federal government through his Department of Government Efficiency, working to end contracts, fire workers and dismantle and eliminate agencies and departments.
At Trump's January inauguration, Musk, Amazon founder Jeff Bezos, Meta Chief Executive Mark Zuckerberg and Apple CEO Tim Cook had better seats than his Cabinet picks.
The Sanders rallies come as the Democratic Party's popularity continues to sag. One CNN poll conducted in early March found that the party's popularity is at an all-time low of 29%, down from 33% in January, a dip driven primarily by frustrated Democrats.
"Everybody has been a disappointment, even the ones we had thought wouldn't be," said Lisa Pitchon-Getzels, 70, of Tarzana. She and her husband, Morris Getzels, 73, wore matching black T-shirts with a red slash through Trump's face and the slogan: "Resist hate."
Getzels and Pitchon-Getzels, who are both retired, said they were using their free time to send emails, make phone calls, write postcards and attend marches, trying to mobilize elected officials and their neighbors.
"Trump has to be stopped, and the Democrats have got to do it, because the Supreme Court won't," Getzels said.
Sanders, a political independent who caucuses with the Senate Democrats, said in an interview that in the two years before Trump was reelected, Democrats held a slim majority in the House but achieved "virtually nothing."
"In too many instances, the Democrats come across as the party of the status quo," Sanders said. "They're not prepared to take on the corporate system and the oligarchy which is causing so much pain in this country."
The gathering Saturday had a festival atmosphere. Content creators pulled attendees aside for man-on-the-street video interviews, some using the tiny microphones popular on TikTok. The crowd was a gallery of T-shirts and hats from the 2016 and 2020 Bernie campaigns, classic rock bands and unions representing healthcare, Hollywood and construction workers.
Many in the audience also came to hear Ocasio-Cortez, 35, a sharp, politically savvy Democratic socialist once at the fringes of the Democratic Party who is now broadening her national appeal.
Ocasio-Cortez told the crowd that the "toxic fear and division" they felt on social media and their struggles to afford everyday expenses were the "logical, inevitable conclusion of an American political system dominated by corporate and dark money."
"All of this is what it means, and what it feels like, to be governed by billionaires," Ocasio-Cortez said. "This is what oligarchy feels like. And it can only get worse until we act."
Teresa Wynne-Rose of Thousand Oaks arrived downtown at 6 a.m. to secure a spot at the front of the crowd with her 20-year-old daughter Zoe.
About 20 feet from the podium, the two women waited through hours of musical performances and speeches by prominent progressive officials, including Los Angeles City Councilmember Eunisses Hernandez and Reps. Ro Khanna (D-Fremont) and Maxwell Frost (D-Florida), the first Gen Z member of Congress.
"Bernie has been a fighter since he first got into politics," said Wynne-Rose, who works at Planned Parenthood. She said she'd like to see more Democrats take more visible anti-Trump actions, like that of Sen. Cory Booker (D-N.J.), who broke a Senate record this month by speaking for 25 hours and five minutes in opposition to the Trump administration.
"If I eventually have kids in this hell world, I want to tell them I was here," Zoe said.
The Sanders tour has inspired others: Minnesota Gov. Tim Walz has launched his own town hall series, and several California Democrats, including Khanna and Rep. Robert Garcia (D-Long Beach), have held events of their own in red districts.
After stops in Utah and Idaho on Sunday and Monday, Sanders returns to California Tuesday for an afternoon rally in Bakersfield and an evening event in Folsom, near Sacramento."
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reasonsforhope · 2 years ago
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Non-paywalled version here.
"Tens of thousands of workers at Kaiser Permanente hospitals and clinics across the country will soon vote on whether to authorize a strike, union officials announced Thursday.
The Coalition of Kaiser Permanente Unions, which includes a dozen local unions with members in seven states and the District of Columbia, said voting would begin Saturday [August 26] and extend into the middle of September. Any strike would start no earlier than Oct. 1.
More than 80,000 employees are represented by the coalition, which counts among its members a wide range of hospital and clinic workers including nursing assistants, phlebotomists, pharmacy technicians and housekeepers. The coalition said that it represents roughly 40% of the overall Kaiser Permanente workforce.
Union leaders said that if a strike moves forward, it would be the largest strike of healthcare workers in the history of the country. They faulted Kaiser for inadequate and unsafe staffing and said the healthcare giant had failed to bargain with them in good faith by refusing to provide them with crucial information during negotiations, among other unfair labor practices.
“Patient care is in crisis at Kaiser Permanente,” said Linda Bridges, president of one of the unions in the coalition, OPEIU Local 2in Silver Spring, Md. “Staffing was decimated during the pandemic and it has not gotten any better. The problem we’re dealing with is Kaiser is not hearing us.
“Kaiser can and must do better. ... They need to stop the unfair labor practices and address the healthcare staffing needs now.”
Regan, the SEIU-UHW president, said the coalition has proposed a $25 hourly minimum wage for its members across the Kaiser Permanente system, saying that “you cannot take care of a family in Los Angeles, San Diego, Denver, Washington, D.C., Seattle, Honolulu” on $19 to $21 an hour. He said Kaiser had recently proposed a much lower minimum — $21 an hour — in 2026."
-via Los Angeles Times, August 24, 2023
Note: Also, if you have Kaiser and you've been putting off any doctors appointments, uh...you might want to make those asap.
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justinspoliticalcorner · 5 months ago
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Ben Meiselas at MediasPlus:
Connecticut Attorney General William Tong isn’t mincing words when it comes to Donald Trump’s looming threats to the Constitution. Speaking with clarity and conviction, Tong made it clear he’s prepared to lead the charge against Trump’s attempts to violate constitutional rights and states’ sovereignty. From dismantling birthright citizenship to trampling on labor rights, Trump’s grandiose claims are being met with equally robust resistance from Tong and his colleagues. These attorneys general are providing an early roadmap for how to use the legal system to neuter Trump’s most dangerous movies on day 1. “I will be the first to sue Donald Trump,” Tong declared, adding that he and a coalition of 23 Democratic attorneys general already have lawsuits drafted and ready to file. “In Trump 1.0, we created a firewall to stop him, and I have the plan and the recipe for how we will stop him again.” This isn’t Tong’s first rodeo. As the head of the Democratic Attorneys General Association, he has built a reputation for fiercely defending constitutional principles. Tong, who grew up working in his family’s Chinese restaurant, sees his journey from the kitchen to becoming Connecticut’s attorney general as a testament to what’s possible in the United States. But he also sees Trump’s agenda as a direct threat to that promise. Tong specifically called out Trump’s plan to end birthright citizenship, a move that would violate the 14th Amendment of the Constitution, which states, “All persons born or naturalized in the United States, and subject to the jurisdiction thereof, are citizens of the United States.” Tong vowed to defend this cornerstone of American democracy with every tool at his disposal, rallying a broad coalition of Democratic states to resist Trump’s unconstitutional overreach. Democratic attorneys general have already shown their readiness to take Trump to court. They’ve fought to preserve the Affordable Care Act, protect DACA recipients, and push back against abortion restrictions in the wake of the Supreme Court’s Dobbs decision. Now, Tong and his colleagues are shifting from defense to offense, filing proactive lawsuits to counter Trump’s anticipated executive orders. States like California and Illinois are already mobilizing resources, with Governor Gavin Newsom holding emergency legislative sessions to ensure funding for legal challenges. Democratic leaders across the country are creating a bulwark to stop Trump’s unlawful actions before they take root. Even local leaders, like the mayor of Denver, Colorado, have pledged to resist Trump’s agenda, vowing to stand against mass deportations and federal overreach.
Connecticut AG William Tong (D) shows how it’s done: fighting back against Trump and his lawless actions.
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rabbitcruiser · 7 months ago
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National Spicy Guacamole Day
Grab a chip and prepare for some heat: National Spicy Guacamole Day is on November 14. No longer solely the choice of Super Bowls and burritos, spicy guac has been making big moves through the culinary scene! From party dips to burgers and everything in-between, there’s always a reason for spicy guac. So pick some avocados and get mashing!
History of National Spicy Guacamole Day
On National Guacamole Day, sure, we celebrate the great green goo that is good guac. But on National Spicy Guacamole Day, we’re here specifically for the extra kick that goes with adding chile peppers to that same green stuff. Because if you’ve ever tried chugging water after accidentally biting into a serrano or a jalapeño, you know there’s no rush that comes nearly as close to that feeling that your tongue is going to burn off. 
Various global civilizations have been upping the ante in regards to the kick that comes from spicy peppers for centuries. Chile peppers are native to the Middle Americas and Mexico, all the way to the middle of South America and have been a staple in Aztec, Mayan, and Andean cuisine for centuries before the Europeans came and shipped those peppers worldwide. Likewise, in Asia, the Sichuan pepper, which actually creates a numbing sensation rather than a spicy one, has been an integral part of Sichuan cooking for even longer. 
By contrast, guacamole, as we know it today, could not have even been possible until at least the 1490s after Columbus made his second journey to the Americas, dropping off Asian spices such as cumin and the Persian lime in the land of avocados. In fact, the dish actually developed out of an Aztec staple that translates to avocado sauce. It was pretty much just mashed avocados and salt. Over time, the dish spread throughout the Americas, and even to Europe, and variations on avocado sauces with add-ins (some of them spicy) eventually led to the classic guac as we know it today. 
National Spicy Guacamole Day falls during prime football season, where the stuff is consumed by the pounds on tortilla-chip vessels as a critical game-time snack.
National Spicy Guacamole Day timeline
750 B.C.
Avocado Trees Appear in the Americas
Archaeologists have traced the avocado plant to 750 B.C. in what would later become Mexico and South America, laying the foundations for the dish.
16th century
Guacamole is First Recorded
Spicy guacamole is first recorded as “āhuacamolli” upon the Spanish arrival to the Aztec city of Tenochtitlan.
1993
Chipotle Opens
The popular chain (and its legendary guac) opens a small restaurant in Denver, CO, to complement the area’s growing burrito fascination.
1994
NAFTA
The U.S., Canada, and Mexico enter into the North American Free Trade Agreement in 1994, prompting the U.S. to quickly lift restrictions on avocado imports.
National Spicy Guacamole Day FAQs
Where are the best peppers to use to make spicy guacamole? 
Jalapeño is the most popular, and most accessible, pepper option. Serrano peppers are a little bit smaller and pack an even mightier punch for those that like to walk on the wild side. Regardless, don’t touch your eyes when you’re cutting!
Why does spicy guac cost extra?
There’s no doubt that guac and spicy guac cost a bit more than, say, salsa or queso at your favorite cantina. Although, occasionally, an avocado shortage is to blame, this is typically because of the amount of water needed to grow avocados, along with transportation costs and the labor involved in creating guac, from start to finish. 
What’s the difference between National Guacamole Day and National Spicy Guacamole Day?
National Spicy Guac Day celebrates the classic kick that jalapeños, serranos, or another spicy pepper adds to the popular dip, wherease National Guacomole Day celebrates the dip in in all its glorious forms. 
HOW TO CELEBRATE NATIONAL SPICY GUACAMOLE DAY
Make your own spicy guacamole: Sure, it’s easier to grab guac from your neighborhood Chipotle, but rather than doing that, grab a couple of avocados, some spicy peppers, and try out the old mortar and pestle. For added effect, throw on some salsa music and have a solo dance party to celebrate your delicious dip.
Throw a spicy guacamole guac-off: Grab your friends, a few pounds of avocados and serranos, and hit the kitchen! Making guacamole is fine and dandy, and sharing it is even better. But a friendly competition to see who really has the lowdown on the best kickin’ guac recipe? That takes the mole!
Host a spicy guac in the face: Put your throwing arm to the test with this spin on the classic pie in the face. Instead of sugar and whipped cream, indulge in a faceful of spicy, salty, zesty guac! What better way to sample dips from the guac-off than by seeing who can take a fistful of the green stuff in the face.
WHY WE LOVE NATIONAL SPICY GUACAMOLE DAY
Avocados are grown all over the world: If you’re familiar with the ‘Avocados from Mexico’ jingle, you know Mexico is one of the fruit’s most viable producers. However, avocados can also be found growing in California, Peru, New Zealand, and South Africa.
Spicy guacamole can be healthy: If you’re unsure of guacamole because of the high concentrations of fat in avocados, fear not. Avocados are an excellent source of monounsaturated fat (the good kind!) and they’re also rich in vitamins C, E, and K. Bonus, the peppers that make spicy guac, well, spicy, are rich in vitamins A and C, as well as potassium and antioxidants. Dip up!
Spicy guac goes well with anything: You don’t need a tortilla chip to enjoy spicy guacamole. Grab some carrots, cucumber, or even a whole crudité platter to dip in the stuff, or, better yet, throw it on a burger for a zesty, south-of-the-border spin.
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erraticizms · 2 years ago
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if you’re hearing SHOT AT THE NIGHT by THE KILLERS playing, you have to know EMILIO ROSSI (HE/HIM; CIS MAN) is nearby! the THIRTY-THREE year old CASHIER has been in denver for, like, SIX MONTHS. they’re known to be quite CAPRICIOUS, but being ADAPTABLE seems to balance that out. or maybe it’s the fact that they resemble ADAM DIMARCO. personally, i’d love to know more about them seeing as how they’ve got those A LIFETIME FADING IN YOUR REARVIEW MIRROR, FIVE SECOND SUNSHOWERS, and THE AUDIBLE GULP IN A LOONEY TUNES CARTOON vibes. and maybe i’ll get my chance if i hang out around the LAKERIDGE DISTRICT long enough!
BASICS:
full name: emilio michele rossi nicknames: emi hometown: staten island, new york age + birthday: 33, born on August 27th, 1990 sexuality + gender: bisexual, cis man face claim: adam dimarco
BACKGROUND (tw mental illness, depression, self-harm, suicide attempt):
the days leading up to labor day weekend on the south shore of staten island were quiet and heavy with anticipation for The Last Hurrah of the summer; emilio michele rossi arrived into the world on monday, august 27th of 1990, just as quiet, and weighed with expectations he’d never live up to
the rossi’s were proud italian-americans, with the entire clan spread across staten island, long island, and spilling into jersey. his father, vinny, was a third generation mechanic and his mother was a hair stylist
emilio was the third of four children overall: two older fraternal twins (bruno & bianca, 38), and one younger brother (luca, 26). his parents also had a few siblings each with their own respective litters, so it was next to impossible not to trip over a rossi in a hundred mile radius of staten island.
emilio was always the black sheep of the family: quiet, melancholy, and spineless, a lifetime being the butt of the joke and too soft-spoken to be heard at the dinner table. they loved each other, sure, but the only time he ever felt like part of the clan was at a yankee game, booing the opposing team.
shit started hitting the fan around middle school, after his older siblings and cousins moved onto high school and emilio, already riddled with anxiety, became an easy target for bullying. he never said anything, afterall. he was the perfect punching bag, and he never really learned to speak up for himself, much less fight back. he got scrappy because he had to, but he wasn’t winning any points with the cool kids— in fact, his blooming erraticism solidified him as the weird kid.
it was like everyone around him was a prodigy. bruno took to the body shop like he was born with a wrench in hand, and bianca returned from university with a masters in business, joining her twin in taking over the family business. luca, 11 years old, had already skipped two grades and was the family’s crown jewel. his cousins were nurses, business owners, chefs, successful successful successful and emilio was nothing nothing nothing
he had a couple of friends, other fellow outcasts, and preferred hanging out around staten island with them after school rather than returning home to explain another detention, another shitty grade, another phone call from a disappointed teacher to his parents
whenever he was home, he often ended up holed up in his bedroom to avoid the constant lectures and borderline mean-spirited ribbing from the revolving door of family members, headphones on because a family as loud as his could still be heard from behind closed doors, wondering “whatever happened to emilio, he’s just so… different”
he spent so much time thinking that it turned to rumination, and one night he found himself standing on the edge of the verrazzano-narrows, wondering if it’d hurt if he jumped.
the overwhelming guilt at once again bringing shame to his family stopped him, and he shut down afterwards.
for a few years, he continued as he had before: a passenger in his own life, watching his body move through the motions. cowardice and grief morphed to apathy. suppressing his emotions, burying everything under his responsibilities and a debilitating nicotine addiction, was the only way he knew how to get by… until halfway through his junior year of college, after a particularly normal day, when he suddenly found himself in a stretcher with gauze wrapped around his wrists, the horrified and devastating faces of his family staring as he was wheeled away.
emilio finished out his semester from an in-patient program in upstate new york.
for the first time in his life, his family was quiet around him. they were anxious, they were nervous, they were soft-spoken, and he was the one with the power. he was listened to and heard. for the first time in his life, emilio rossi defended himself.
the relief of a voice gave way to exhilaration, as it was like nothing fucking mattered anymore. he could say whatever he wanted to, he could survive anything because he survived himself when he wanted nothing more than nonexistence. 
he was a stain on his family. he was the black sheep. he was the weird cousin, he was the fun uncle, he was himself.
PERSONALITY & PRESENT (tw drug use, continued mental illness):  
graduated with a degree in history, which got him nothing more than a glorified tour guide gig at the metropolitan museum of art. go fucking figure.
started going by emi once he moved out at 21 to a shitty apartment on the lower east side with some roommates he found craigslist. 
a cocktail of nihilism, freedom, ego, and mental illness led to spending his early to mid-20s a drugged out haze, filtering between nightlife and his job, through sexual experimentation, relationships, and a disproportionate amount of bad to good days.
terribly CAPRICIOUS— his mood changes unpredictably, and he oscillates between thrumming anxiety and over-confidence, a little too honest, a little too comfortable, yet entirely oblivious in other regards. sometimes, he feels like an a spaceman trying to blend in with humanity.
this also makes him extremely ADAPTABLE, making it easier for him to flit around friendships and places because he’s always willing to follow the night.
moved out of new york when he was 30 and spent a few years working seasonal jobs around the country, until he took his savings and moved to denver at age 33 once he heard the news that luca’s been nominated for a nobel prize. 
hasn’t seen any of his family in person since he was 29
has absolutely zero direction in life and is probably overdue for a nervous breakdown.
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tameblog · 8 days ago
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A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link
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ramestoryworld · 8 days ago
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A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link
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denvermovinghelpers · 10 months ago
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alexha2210 · 8 days ago
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A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link
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angusstory · 8 days ago
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A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link
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tumibaba · 8 days ago
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A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link
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romaleen · 8 days ago
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A treat straight from the chefs; these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe are lemon bars extraordinaire with mascarpone cheese and toasted coconut. They are quite simply the BEST! Not that any of you have lost sleep wondering where the heck I’ve been but I realize today as I edit this post that I haven’t posted since before Christmas. What the heck, Barb? Well, I have been busy, maybe just not cooking so much? Still I’m glad I made time for these Lemon Coconut Bars with Mascarpone Cheese from Nordstrom Cafe; I needed a reward! 🙂 I moved into my home five years ago on 12/31. An easy day to remember because it was a ridiculous day to move. I had lived with friends for 8 very long months before this house was ready and those five years seem to have flown by. I have said too often the past couple of weeks, ‘FIVE YEARS!’ Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! Still, it’s true and I’m not even done with things I thought would be complete years ago. Blame it on the garden. I left a beautiful garden, breathtaking even. I had devoted untold hours to it for many years and it was that place that melted away my stress and anxiety and I knew I would miss it but I thought I was over the backbreaking labor. Especially since my move was predicated by a knee injury that made gardening more difficult. I was nuts; If you are a gardener and need both the beauty of a pretty landscape and the work that goes into it; you can’t just stop. I know that now. I moved into a brand new home with one tree in the front yard and a couple of totally wrong bushes against the house. I’ve spent five years changing that with several trees and even more bushes and perennials. A deck went on in 2017 and a large flower/vegetable garden went in last year and I honestly might almost be there. Sadly I’ll never completely achieve the same nirvana; houses here are too close and others don’t really care like I do but I’m trying to create my own little oasis here in this southern metro neighborhood of Denver, Colorado. These photos are from this past summer and I must admit; summer without my garden pots of herbs would not be the same. I don’t plan a huge vegetable garden but herbs and flowers are my friend! So now that I have the garden almost to the point of only requiring maintenance, I’ve started to delve more into the work I wanted to get done inside plus find time to bake and make these Lemon Coconut Bars with Mascarpone Cheese! In the past couple of months I have completely changed my office with a new desk, filing cabinet, chair and fun cocktail photo and I’ve worked on the soft furnishings in my bedroom. Next my bedroom. I’m painting 40year old dark furniture…wish me luck! Because of all of these projects my time has been stretched VERY thin. I recently made my favorite old fashioned Lemon Bars using gluten free flour and they were fantastic so I decided to mimic that effort and do the same with another favorite lemon dessert that we love. My daughter Lauren worked at Nordstrom’s in both high school and after college and we met often in their cafe for lunch. One day she was interested in something sweet and spied Lemon Bars on their menu so we ordered two of them. Lo and behold, they were not the Lemon Bars we expected; the one with a crispy crust topped with lemon curd. No, and I think they are even better! These Lemon Coconut Bars with Mascarpone Cheese included toasted coconut in the crispy base for a start. After the lemon curd filling is baked and cooled, they are topped with a combination of whipped cream and mascarpone cheese and finished with lemon zest and more coconut. These are truly divine little morsels! Best of all? The chef was happy to share his recipe with me for these Lemon Coconut Bars with Mascarpone Cheese. So I’ve made these for big occasions (I posted about them years ago; time for a photo redo and sharing with new readers; they should not be missed!) and I think Easter might be perfect. This recipe makes a LOT which is why I love having it for parties but if your needs are not as great, simply cut the ingredients in half and use a smaller pan or make the entire recipe and freeze individual squares; you’ll be happy to discover them when you need a quick dessert. The little quarter lemon slices on top are not an absolute but I absolutely love them! More Favorite Dessert Bars PIN IT! ‘Lemon Coconut Bars – Nordstrom Cafe’ Lemon Coconut Bars – Nordstrom Cafe Barb A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party! Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Course Cookies, Brownies and BarsCuisine American Servings 50 ServingsCalories 202 kcal For the Crust2 cups Flour¾ cup Sugar1 teaspoon salt2 cups coconut flaked, toasted, cooled4 ounces butter cubed and chilledFor the Filling3 cups sugar8 large eggs2 lemons zested¾ cup lemon juice fresh squeezed and strained1 tablespoon flour1 ½ teaspoons baking powder¼ teaspoon saltFor the Whipped Mascarpone Topping2 cups whipping cream8 ounces mascarpone cheese1 tablespoon vanilla½ cup powdered sugarFor Topping and Garnish3 cups coconut – not toasted1 lemon zest¼ section lemon slice for each bar optional To Make the CrustMake the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it’s difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.To Make the FillingPlace filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.Freeze to set firmly and cool before proceeding.To Make the Whipped Mascarpone ToppingWhip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.Top with coconut. Freeze, unmold and cut into bars.Garnish with lemon zest and put 1/4 lemon slice on each serving (optional) This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions. Nutrition FactsLemon Coconut Bars – Nordstrom CafeAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword coconut, dessert, lemon bars, mascarpone cheese Source link
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