Sunday, February 13, 2011

Valentine's Day ...The Linzertorte

The Linzertorte is thought of by many as a Christmas treat.. but I always associate it with Valaentine's Day.  Keep your gooey chocolates (no, not reallly) and invest in a labor of love.

The Linzertorte a a torte, or cake, (it's really what we call a tart) made with a pastry that resembles a shortbread cookie- buttery, crumbly, and most notably made with either ground almonds or hazelnuts.  I love the hazelnut flavor, but I am a serious almond fan as well. It is filled with jam: raspberry, currant, strawberry.. something RED.  I like to get a jam blend of four berries: raspberry, strawberry, currant, and cherry.   The signature lattice top is dusted with powdered sugar.   So, with the nut factor, and the fruit factor, you cam think of this sort of as a HEALTHY dessert.

The dessert originates in Austria and Hungary but is also frequently a favorite in Switzerland and Germany as well.  Growing up in Northern Illinois, the European melting pot, it was in every bakery (yes, bakeries proliferated) along with it's sister: the Linzer cookie or Linzer heart.

Here is a pretty dependable recipe from Epicurious.com

Yield: Makes 8 servings
ingredients
I suggest a tart pan with a fluted edge
and a removable bottom rather than
a springform pan. 

1 2/3 cups sliced almonds with skins (6 oz)
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, softened
1 large egg yolk
1/2 cup all-purpose flour
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
3/4 cup red-currant jam (8 oz)

Special equipment: a 9-inch (24-cm) round springform pan
preparation

Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.)
Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.
Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on.
Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)
Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough.
Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan.
Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely.

Cooks' notes:

• Dough can be formed into disks 1 day ahead and chilled, wrapped well in plastic wrap. • Torte keeps in an airtight container at room temperature 2 days. 



Cookies: 

These are a little more labor intensive to me, but they are so pretty. 










I saw this pretty presentation on another blog called Maja's Kitchen: 


http://majaskitchen.wordpress.com/












You can see Maja's recipe on her blog, but there are several others, all with essentially the same ingredients.  But before you choose, check the quantity.  No on wants to go to a lot of trouble for 10 cookies.. 






A little video instruction, but this recipe uses .. pecans... uh-uh. no. 


http://www.youtube.com/watch?v=LBpYc1DAuXs


http://www.goodhousekeeping.com/food/cooking/best-linzer-cookies




HAPPY VALENTINE's Day, whatever you choose to make.  I am afraid I am taking the lazy way out and making raspberry oat bars.. 









Friday, February 11, 2011

Wedding Season

We have been to more weddings in the past year than we have been in the past five years.  And, coming up this June is my brother's wedding.  Whoa!  It's a destination wedding, Park City, Utah, where he and his intended go to ski (she has a condo) and hang out.

I noticed Anthropologie has launched a new wedding line: BHLDN.  That's a bit awkward. But you say it BEHOLDEN.   Well, why didn't they just SAY that..?  The line is officially out there on February 14 (Valentine's Day, in case you are snoozing..) but there are sneak peeks all over the google-machine.  I am rather fond of the one below, mostly because I could totally picture my daughter wearing it.

Price range?? $1000-$4000.

They have some pretty offerings..





I also like this one because it is just so simple.  I could see it at a beach front or backyard wedding, or at a small chapel in the woods.  It is just not trying so hard. And I love the cream color and the eyelet that is reminiscent of an earlier time but with a little twist.. and lovely scalloped hem.  Guess this is would need to fit you properly in terms of length right off the rack because you would not want to alter that beautiful hem.

0209-6-BHLDN-6-wedding-dresses-anthropologie-wedding-dresses-weddings-collection_we.jpg


0209-9-BHLDN-9-wedding-dresses-anthropologie--wedding-dresses-weddings-collection_we.jpg
This is sort of the "stately wedding" dress that I could picture someone of any age wearing.  It has some pomp and circumstance, but without a lot of ... frou frou.  I mean it would work for an uptown large church wedding or a simpler affair as well.





This one is sweet as well.  Love the little pleated organza underskirt that peeks out at the hem.

0209-5-BHLDN-5-wedding-dresses-anthropologie-wedding-dresses-weddings-collection_we.jpg


Also worth checking out is the WHITE by Vera Wang Collection that is going to be sold by the ubiquitous David's Bridal shops as of February 11 (that's today!!)  Even though they have the coveted Vera Wang label (a wedding classic) they will be in the price range of $600 to $1400.  The initial collection will be in size 0-14 with a color range from ivory to champagne and blush.





My brother Dan and his fiance Peg are getting married in June at the Silver Lake Lodge at Deer Valley.

http://www.deervalley.com/meetings/silver-lake-lodge.html

It looks like this:

Silver Lake Lodge (Day Lodge)

This should be FUNNN!!!

Thursday, February 10, 2011

Best Brownies Ever

 Everybody has their favorite brownie recipe.  But the February Bon Appetit has been hanging around with  a photo of the brownies on the cover, so when I needed to take dinner to a friend I decided it was as good an excuse as any I was likely to have.

They really are good.  I threw in walnuts without really chopping them- there was about a cup or so left in the bag, so I just smashed a mallet on them a couple of times and dumped them in.  Nice chunky walnut texture. Also, I had some really nice Valrhona cocoa powder in the cupboard, so that probably helped make them extra yum.  Another tip: do NOT overbake.  Make sure the toothpick comes out with more than just a crumb or two when you test.. But if you use the 8 x8 pan, you will probably bake then longer than the recommended 25 minutes.  A snap to make, easy cleanup (one sauce pan and a spoon) and yum with the browned butter. Toasting the walnuts before tossing them in might intensify the chocolate flavor.

Other possible additions:  kahlua instead of the water, cayenne for a little Mexican chocolate action, or  a teaspoon or so of espresso powder for a little different flavor.



Valhrona is sort of the gold standard - from France, of course, and available at Whole Foods.


Cocoa Brownies with Browned Butter and Walnuts

Bon AppĂ©tit  | February 2011

by Alice Medrich

These are some of the best brownies we've ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.
Yield: Makes 16
Active Time: 20 minutes
Total Time: 4 hours 50 minutes (includes cooling time)
ingredients
Nonstick vegetable oil spray 
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar 
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled) 
1 teaspoon vanilla extract 
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
preparation
Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Here is how mine turned out: 


The recipe says it makes 16 brownies.. don't think sooo.
Of course I had to try one to make sure that I didn't poison
my friends...  

I tucked these in with the rest of the meal.. 
lemon pepper pork roast, roasted asparagus
and red peppers




I added a couple of baked sweet potatoes
and a few cold Sam Adams
Cherry Wheat beers. 





The stuff in the small container at the top with the red lid is a blend of mayo, dijon mustard, and an herb blend. We love it 
as a condiment with pork and later on a pork sammich with a little swiss cheese and sliced red onion.. 

Bon AppetĂ­t! 

Monday, February 7, 2011

Local Internships

This will probably be my LAST internship post for a while.  Deadlines are approaching.  However, I did feel obliged to post a little about local, that is North Carolina, internships.  Not everyone wants to move to NYC or LA or DC for the summer.  And there are plenty of great ops right here in our own back yard. I thought I would share a few.

Okay, this one has expired, but thought I would mention it for future reference for those looking ahead because it is a rarity:  A PAID INTERNSHIP.  Woot woot.

http://www.wral.com/news/news_briefs/story/2263825/

http://www.doa.state.nc.us/yaio/interns.htm

Okay, sorry I am late on this one.. Here are the ops:

Some of the program's past internships have included: 

  • introducing visitors to reptiles at the Museum of Natural Sciences
  • working in the Office of the Governor
  • publicizing the State Fair
  • tracking the nesting patterns of loggerhead turtles on Bear Island
  • clerking at the N.C. Court of Appeals
  • assisting NC companies to compete in international markets.
Internships are offered in virtually all areas of state government. Up to one-hundred paid internships are available for 10 weeks each summer for undergraduates, graduate students and those in professional schools.

Consider this one for next year.. 


The link below takes you to a website that lists North Carolina Internship Opportunities.. Included are companies like Deloitte (accounting), WCNC (television), Family Services of Lower Cape Fear, State Games of NC, (Durham),  and a boat-load of internships with a company called Cummins, Inc in Rocky Mt.  Also some with IBM, Fox Broadcasting, Netapp, Dow Chemical.. Allstate, Wake Med.. LOTS of variety in business, little in the way of the artsier stuff I have blogged about in the past. 


The DURHAM BULLS started an internship program in 2009. 

Looking to start a career working in sports? The Durham Bulls are offering Professional Baseball Internships for the first time in 2009. The internship will provide game experience in guest services, partnership fulfillment, admissions inventory management, hospitality services, merchandising, and stadium operations. The Program is designed to provide an array of event management experience combined with a lecture series from top professionals in the industry to develop talented individuals who are seeking a career in professional sports.
da bulls.

Here is how you apply: 



Capitol Broadcasting Company does not have a formal internship program, but they encourage students to apply for WRAL entry level positions such as these: 

Does Capitol Broadcasting Company have an internship program?
Our company does not have a formal internship program. However, we encourage students seeking entry-level jobs to consider our part-time positions, specifically News Production Assistant and Five on Your Side Clerk with WRAL-TV, and Promotion Assistant with WRAL-FM. Any other positions indicated as part-time are a good place for students to get a start in the field. 

They want you to go to the job search page to apply... right.. here.. 


RALEIGH DENIM  apparently has interns, or at least they are referenced in this article. They are so small, you could just mosey on down there or send them and email. 

Check out this article:; 




REX HOSPITAL offers internships as well.. 

College Internships

Rex Healthcare offers a variety of internship opportunities for area college students who are looking for ways to enhance their college experience and get a head start on gaining invaluable exposure for a career in healthcare. 
Internships require a greater commitment of time that most volunteer assignments and students must have completed course work in the area of the assigned internship. Volunteer interns must also complete a tangible project during their tenure at Rex Healthcare.
Rex currently offers internships in the following areas. Please contact the area supervisor for more information & availability of positions.
  • Food & Nutrition: Lyn Haft, Internship Supervisor, 919-784-3162
  • Health Promotions (Wellness Works) and Exercise Science : Anneke Daugherty, Internship Supervisor, anneke.daugherty@rexhealth.com
  • Medical Library: Deniz Ender, Internship Supervisor, deniz.ender@rexhealth.com
If your particular college major is not listed please consider becoming a volunteer for an external learning experience. 

Here are the deadlines:

Summer Program - 10 weeks (June - August) - Application Deadline: April 30, by 5 p.m

And here is where you apply: 


I could go on forever here.  Actually, all you have to do is use the google-machine.  Think of a place you can work, then put the word internship behind it, and fire away. 

Good Luck.  Lemme know if you need any help! 

Sunday, February 6, 2011

Taking a Break- Jammies, Sunday Pancake, and Super Bowl..

Well, lucky me.  It's sunny outside, and with a little space heater action, toasty and bright on my sunporch, my favorite reading porch.  Equipped with my Christmas-Present Kindle, the Sunday NYT, and the Sunday N&O, not a thing to do except hope no one comes over (jammies, remember?) and read on my sunny porch.

P's pancake,  just out of the oven.. 


For the third Sunday in a row, P made his new weekend favorite breakfast (and mine).  It's a lovely little puff pancake, just big enough for two, made in our ancient cast iron skillet. The recipe calls for a 12 inch skillet, but I think ours is 10 inch and it works perfectly. The pancake recipe has been around, with a few modifications, since at least 1966.  Craig Claiborne recalls in a 1985 article in the New York Times that he discovered the pancake 20 years prior at a holiday brunch given by friends in Hawaii.  His friend David Eyre presented the pancake, Craig published it, and as far as I can tell the only thing that Craig did was change increase the butter by a tablespoon and use 1/2 cup of flour instead of 1/3.  P's hot-from-the-oven is pictured above.

Below is a photo of David's pancake as rendered by Craig Claiborne..


Pancake2_2
The pancake is given a squeeze of fresh lemon and a sifting of
confectioner's sugas as son as it comes from the oven. 


Here is the recipe:


SERVES 2 TO 4
  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • Pinch of nutmeg
  • 4 tablespoons (one half stick) of unsalted butter
  • 2 tablespoons confectioners’ sugar
  • Juice of half a lemon
  1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
  3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.

If you want, you can make little
individual servings, sort of like
Dutch Babies, but I like the
cast iron skillet
The lemon squeeze adds to the delicate flavor


In my humble opinion, "serves 2-4" is whacko.  It just serves two.. Here is my plate on the sunporch. In the summer it would be great with fresh berries.  Last week we had it with brown sugar/ black pepper bacon..

My plate... yum!

Friday, February 4, 2011

INTERNSHIPS .. part 2

Here are a few more opportunities too good not to share..

MOMA
 Museum of Modern Art, NYC

This is not just for artists. There is a little something for everyone here..

Claire-gtt-picabia-t

http://www.moma.org/learn/courses/internships

Summer internships are a minimum of three days per week, one of which must be Tuesday (big day at the museum???) and run June 7 through August 12.  They are for college credit, or not, and are offered in a huge variety of areas and disciplines: Curatorial Affairs (media, performance, design, photography, print, etc); Education and research support, Exhibitions and Collection Support, External Affairs, Marketing and Communications, retail, IT, etc.  If you don't know what these mean exactly, there is a little better explanation when you click on "departments".

Into Sports?? Sports management, leisure industry? Entertainment?

I admit to not actually knowing what kind of a team the Baltimore Ravens are... but it looks like they hire a bunch of interns in operations, hospitality, community relations, event assistance, fan development... LOTS of stuff.  As you may have already guessed, this is at the Ravens Training Camp in Baltimore.  Go Ravens.. ahhhh whatever you are ....

http://www.internqueen.com/content/Internships/baltimore-ravens-training-camp-marketing-intern-summer-2011

OKAY, I googled them and from the look of the photos on the site, they play FOOTBALL.. once again, woot! Go Ravens!

Baltimore Ravens Photo Store


Final one for the day.... this came in A's mailbox from the National Society of Collegiate Scholars who want to Honor, Inspire and Engage you.. in their Live Learn Intern Summer Institutes.

Though I poke gentle fun, their offerings actually look pretty good. Note: The deadline for applications is March 3; the internship runs from June 5-July 30.


Internships are offered in:
Public Policy & Economics
Journalism, Communications & Public Relations
Corporate Business & Government Affairs
Community Service & Nonprofit Sector



WHERE??  Georgetown University in D.C. with the opportunity to earn up to 9 credits.

So, here is the link..

http://www.dcinternships.org/

Wednesday, February 2, 2011

Internships...

Recently I have been asked by both college students and mommas of college students about internships.  The students are juniors: sort of the "last chance" summer for a great resume-enhancing internship. Summer, 2011.

Here are some resources and some suggestions.  I may not have a lot of photos to work with here, so this could be a little dull on the visuals.

First, there are new guidelines issued by the Obama camp for internships.  These are designed to accomplish two things:  1) help prevent students who are interning from taking paying jobs from those in the marketplace who are in need of employment and 2) help prevent exploitation of students as a source of free labor.  Well, the students are still "free" labor, but they must be eligible for college credit so at least they get something out of it.  There are rules: the internship is supposed to actually provide training similar to what is provided in an educational environment; it has to benefit the intern; the intern does not displace regular employees, etc.  You can read all about it here in the April 2010 circular issued by the US DOL, Wage and Hour Division.  Last summer, employers were sort of ignoring this, to a large degree.  This year, it seems to have caught on.

http://www.dol.gov/whd/regs/compliance/whdfs71.htm

There was an article written about this last summer in the NYT Fashion and Style section.

http://www.nytimes.com/2010/07/04/fashion/04Internship.html



 There is a lot of controversy about these new regs. FIRST, and most importantly, it favors the wealthy.  Many students do not have the funds to spend a summer in an unpaid internship- even if it is for college credit.  And the interpretation of these new rules seems to be: don't pay interns, (taking a job away from someone else), offer college credit (not everyone who could benefit from an internship is in college).  As a result the less affluent student ends of schlepping coffee somewhere to make ends meet and the kids whose families can afford it get the prize internships.

So, that's the lowdown on the rules.  Some companies have backed down on the internships offered, others are beefing up their programs to make them more "educational".  Schools seem to be a bit pokey on finalizing their requirements for an internship and distributing to students so that students know what elements they need to have in place for their internships.  Most of them seem to consist of: You have to write a paper about it.

Now: How to find a great internship...?  I recommend TWO approaches.

1).  The Direct ASK.  If you know of or can find someone or some place that you would like to intern, send them an email.  For example, last summer A. wanted to do a dance internship, so she just emailed Limon, Ailey, and others.  (as an aside...Ailey has a formalized internship program and she went to interview with them.  They met with her and graciously showed her around and never actually sent her a confirming email.  She accepted another internship.  Then in April, they emailed her with the schedule for when she would start, etc. etc. Eh?  Anyway, just a sidebar. )  Switching to photography this summer, she went the direct ASK route as well as the formal internship program application process (see number 2).  For this method, first find the most likely contact within the organization. Search their website for Careers, Internships, or Contact info.  Write an email with Summer 2011 Internship in the subject line. The email should: state what you are looking for, (paragraph 1), state your skills (paragraph 2) and state why you want to work with THEM (paragraph 3).  As attachments, add your resume, as well as any relevant websites.  For example, in A's case, she linked her photography websites (she has two).  On the resume, include your email and phone and references.  Also mention your contact info in the cover letter.  If you don't hear from them, check back in 10 days.  If you DO hear from them, answer promptly.  I mean, immediately.  Some folks insist on a face to face interview, other will settle for a phone interviews.

2. The Website Application.  Some of the larger companies have formal internship programs.  Conde Nast is a great example of this.  Check out this application, which I think is actually due February 11.

http://www.condenastcareers.com/internprogram.cfm

They are not notifying candidates until MARCH.  A little late...

There are other sites to check out. Here are a few:

HFM U.S. Internships. They publish ELLE. Search for HFMUS.com and look for internships.

Hearst Magazines also offers an internship program.  Apply at:

http://hearstcareers.silkroad.com/hearst/Employment_Listings/Applying_For_Internships.html

Just so you know, Hearst owns Cosmo, Bazaar, Marie Claire, Esquire, O, Seventeen, Veranda, etc.

There are many, many more.  How do you find out about them??

The Greyest Ghost.  This is an old posting, but has a lot of good info about companies that offer internships and some great contact information

http://thegreyestghost.wordpress.com/2010/12/13/spring-2011-fashion-and-editorial-internships/

You can "like" InternQueen on Facebook and you will get all of Lauren Berger's updates. These internships are across the board, all sorts of fields, different locations.  She also gives tips for interviews, resume writing, etc.

http://www.internqueen.com/12210/index.php

Fashionista is also one to watch, tho this is not primarily an "intern" blog.. This particular link tells you that Page Daily is looking for interns.

http://fashionista.com/?s=internships




Fashionista has a whole page devoted to Careers, with several internships listed.  They are in a broad range of areas: technical designers, sales/marketing interns, visual merchandising, social media, public relations, editorial, broadcast, photography.  There are DOZENS of great ops listed RIGHT HERE.

Check them out! There are some fantastic ops here.

http://fashionista.com/fashion-careers/internships/

So, if you think these internships are only for Blair Waldorf, Serena, and Dan, WRONG.  Yes, you have to live in NYC (for many of them, or LA) but no, they are not just reserved for those who reside in the Upper East Side or who study at Columbia.  Go for it.




A BIG POSTSCRIPT!!


 If you think that a 20 hour per week internship is a piece of cake, think twice.  We just got the Appalachian guidelines and they want the intern to do: 1) keep a daily journal 2) every two weeks do a paper to submit to the university summarizing the work and the journals, and 3) complete the internship with an 8-15 page paper. Also there are a number of criteria that the employer must evaluate you on: teamwork, interpersonal skills, kept agreements, judgment, dependability, punctuality, appearance, dress, integrity, knowledge of subject matte, communication skills, initiative, time management, ability to teach others, etc.  It also requires written evaluations in several areas in addition to the aforementioned poor >excellent rankings on qualities.  Not to mention, no part time "job" ever really stays within the lines. There are events, work assignments that do not occur within the 9-5 parameter, staying in touch after work hours, sending work related emails after hours, etc. Also, transportation in a big city like NYC can be a little more complicated than driving up the street, depending on where you live, where the internship is.

To work or not to work?  This is also tricky. If you want to maximize your internship experience and be able to go wherever the employer wants you to go (industry parties? after hours shoots or social events? ) and also be available to go to off-work hour stuff like .. dance classes? the gym? the very tempting night life scene? .. then you want to be careful not to jam yourself up with 20 hours per week of an internship and then 20 hours a week of work, or another internship.. It all depends on how organized you are..

Finally, Appalachian's guidelines are:  40 hours of work = 1 credit hour, with a minimum of 6 weeks in the internship.  So if you work 20 hours a week for 6 weeks, that's 120 hours or 4 credit hours. Remember, you need to REGISTER in advance for the appropriate number of hours at your university, so that's a consideration. Do you want to register for 8 hours and bind yourself to 40 hours a week for 8 weeks.. ahh probably not.  So the most sensible sort of commitment would be something more on the order of 20 hours a week for 8 weeks for 4 credit hours, or some version of that..

A caution, I guess.  Beware the overcommitment possibilities..