Here’s the real deal about commuting in New York City.
Unless you have some sort of armpit fetish (no judgment) or are so abnormally tall that you are the armpit that someone else’s nose just happen to be at smell-level with (if so. DEODORANT. worthwhile investment.)…it’s really just not as fun as it looks on tv. Or in this video my brother (he’s the one in the blue cardigan) and his colleagues made for a work competition.
They really unjustly glorified the whole situation for me, don’t you think?
You see, I commuted from Brooklyn to the Upper East Side for the first time EVER yesterday. Never mind that The.Boy. and I have been dating for almost six months and in this time I’ve stayed at his apartment on a weeknight more times than I can even remember let alone count on two hands. I guess…somehow a cab has always magically appeared right outside his building at the exact moment that I was exiting. Every time. Funny how that happens.
But for some reason, this time, hopping in a taxi just seemed a little…dirty. Kind of walk of shame-esque. And not quite as real and permanent and official as commuting.
Although I can now officially tell you that commuting is much much dirtier. In many ways.
Unfortunately, though, my credit card just can’t handle the $20 ride from his apartment to mine once a week (at least!) so I think riding the 4 train up the east side is going to be the new normal. At least until I’m a millionaire.
It’s too bad that trading these bars as currency isn’t a thing because I was rolling in these babies a few weeks ago. I made them for our lab picnic and ended up taking home a fair amount of them which The.Boy. proceeded to devour within 24 hours.
Seriously, though. Layers of caramel, chocolate, and shortbread all topped with a sprinkling of sea salt? Totally viable cab fare, in my opinion. And at the least…perfect for emotionally eating after you’ve had your personal space and smell receptors invaded for 40 minutes at an hour of the morning that is far too early for such things.
Not that I know that from experience or anything.
For the shortbread:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
For the caramel:
- 1 cup unsalted butter, cut into pieces
- 1 cup sugar
- 4 tbsp light corn syrup
- 2 (14 oz) cans sweetened condensed milk
For the chocolate:
- 8 oz semisweet chocolate, finely chopped
- 1 tsp light corn syrup
- 1/2 cup unsalted butter, cut into pieces
- fleur de sel or sea salt for sprinkling
- To make the shortbread, preheat the oven to 325. Line a 9×13-inch baking pan with parchment paper. In a small bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. With the mixer on low speed, blend in the flour mix until just incorporated. Transfer the dough to the prepared baking pan and press into an even layer. Bake for 15-18 minutes or until golden. Transfer the pan to a wire rack to cool completely.
- For the caramel, combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to a simmer, stirring constantly. Continue simmering and stirring until the mix turns an amber color and thickens a bit. Pour over the shortbread layer as evenly as possible, and allow to cool completely and set by chilling in the fridge for a few hours or overnight.
- For the chocolate layer, in a double boiler, combine the chocolate, corn syrup, and butter over simmering water. Heat, stirring occasionally, until the chocolate is fully melted and the mixture is smooth, Pour evenly over the caramel layer and use an offset spatula to smooth it out. Allow to cool for a minute or two and then sprinkle on the fleur de sel. Chill, covered, until ready to slice or serve.