Current Events

Earlier this week Time Magazine announced that Mark Zuckerberg, the founder of Facebook, was the person of the year for 2010.  He's 26.  Yes, you heard me, 26.  This begs the question: what have I done wrong?

By the time Mark Zuckerberg was 19 he had already started developing Facebook in his dorm room at Harvard.  Charlie is 19 and so far as I know, the only thing that he's developed in his dorm room at Carleton is a real skill at beer pong.  Maybe the problem is that he doesn't go to Harvard.  I don't know.  Nonetheless, despite being a little socially awkward, which Charlie is not, Mark Zuckerberg could be any of our kids.  And, let me tell you, his mother is not worrying about buying a retirement condo in Boca.

Now don't get me wrong.  Charlie has done nothing but make me proud, and the fact that he hasn't cured cancer or invented a computer application in his dorm room are not huge concerns.  (Well, maybe the beer pong thing doesn't make proud but other than that he makes me proud.)  I can take solace in the knowledge of the following facts.  First of all, Charlie isn't a science major.  In fact, he is trying his hardest to get through four years of college having never taken a math class or a science class more complicated than astronomy.  Second, he's not much of a computer whiz either.  He's a history major and, let's face it, the likelihood of ground breaking achievement probably has to wait until after graduate school.  Ka-ching.

Nonetheless, in honor of Mark Zuckerberg's many achievements and in honor of Charlie's soon to be many achievements, here's a befitting recipe.

Toffee Millionaires
(Martha Stewart)

Ingredients:

1 cup unsalted butter at room temperature, plus more for pan
2 cups all purpose flour
1 1/4 teaspoon coarse salt
3/4 cup packed light brown sugar
1 cup finely chopped chocolate covered toffee bars plus 1/2 cup coarsely chopped chocolate covered               toffee bars (about 10 ounces total)
1/4 cup heavy cream

Preheat oven to 300 with the rack in the upper third.  Butter an 8 inch square baking pan.  Whisk to combine flour and salt in a bowl.

In a separate bowl, beat butter with an electric mixer on medium-high until creamy, 2 to 3 minutes.  Gradually add brown sugar, beat until fluffy, about 2 minutes more.  Reduce speed to low.  Add flour mixture, mix until just combined.  Using plastic wrap, press dough evenly into prepared pan.  With plastic wrap on, chill 45 minutes.

Pierce dough all over with a wooden skewer.  Bake, rotating pan halfway through, until golden brown and center is firm, about 70 minutes.  Transfer to a wire rack and let cool 10 minutes.

Meanwhile, heat finely chopped bars and cream in a saucepan, stirring constantly, over medium low heat until smooth.  Pour over shortbread in pan; sprinkle with coarsely chopped toffee.  Let cool slightly.  Cut into squares.  Let cool completely.  Cookies can be stored in an airtight container at room temperature for up to one week.