Finished in just enough time to get some immediate summer wear.
"Valentine" because I love the combination of red, white and pink...
Knit with CottonTail cotton and size 6 needles.
Hurrah for custom-made clothing!!!
Monday, July 28, 2008
Valentine Cami
I just finished a new cami: Trice's Honeymoon Cami from Knitty.
Finished in just enough time to get some immediate summer wear.
"Valentine" because I love the combination of red, white and pink...
Knit with CottonTail cotton and size 6 needles.
Hurrah for custom-made clothing!!!
Finished in just enough time to get some immediate summer wear.
"Valentine" because I love the combination of red, white and pink...
Knit with CottonTail cotton and size 6 needles.
Hurrah for custom-made clothing!!!
Tuesday, July 22, 2008
Dinner Party
Last Friday I took a day off to spend at the beach with a friend recently got married.
This is important for two reasons.
Reason 1: she has a completely tricked out kitchen thanks to showers, etc...
Reason 2: they were going to go to French Laundry on their honeymoon in Napa, but since the menu is prix fixe, and you have to get reservations 3 months in advance, and you have no idea what will be on the menu, and each time they saw the menu, half of it was something they couldn't (or didn't want to) eat - they didn't go.
It just so happens that I recently bought the French Laundry cookbook... so between the luxury of the day off and the urge to whip up something wonderful to share, the dinner party was the natural outcome.
Unfortunately, yours truly didn't charge her camera batteries... so no prep pictures exist, however, one of the guests was kind enough to take some presentation pictures and they are posted on his blog. Thank goodness for friendly bloggers.
Ok, so the French Laundry cookbook seemed a bit daunting in reality, so I just did one recipe from it, but throughout the book, he shares the philosophy of trying small bites and multiple courses with good raw materials. So it was more notional than literal. B has quite a wine collection, so each course was paired with a bottle suited to the menu.
The menu.
Appetizer Course
Crudites.
Homemade boursin and fresh bread.
Bacon and Eggs
Soup Course
Spring Green Soup: made with fresh asparagus, cucumbers, spinach, lemon and mint.
Salad Course
"Pigs and Figs" Salad.
Main Course
Charcuterie: Slovenian sausage, Dortmunder weisswurst, Garlic weisswurst & Smoked keilbasa, Wild mushroom and veal terrine.
Cheese Plate: 5-county cheddar, Drunken goat, 4-year cheddar, Camembert, The best blue cheese ever.
Olives
Bread
Dessert Course
Raspberries in Chardonnay Jelly.
This was honestly the best dinner party I've been to in a while. It was fairly laid back and featured dancing to early-90s rap following the dinner.
I mean, what goes better with wine and food and friends than Biz Markie and Positive K?
Plus, it had the added ease of pre-prepped aspects...
D and I made the terrine and dessert on Thursday night so we could enjoy the beach.
After sun and sand, we went to the West Side Market and spent a good 30 minutes with a fellow at The Cheese Shop who graciously had a tasting with us and took time to help us create the cheese plate.
Overall, it was a great start to a packed weekend.
Next time, I'll attempt more recipes from the cookbook...
This is important for two reasons.
Reason 1: she has a completely tricked out kitchen thanks to showers, etc...
Reason 2: they were going to go to French Laundry on their honeymoon in Napa, but since the menu is prix fixe, and you have to get reservations 3 months in advance, and you have no idea what will be on the menu, and each time they saw the menu, half of it was something they couldn't (or didn't want to) eat - they didn't go.
It just so happens that I recently bought the French Laundry cookbook... so between the luxury of the day off and the urge to whip up something wonderful to share, the dinner party was the natural outcome.
Unfortunately, yours truly didn't charge her camera batteries... so no prep pictures exist, however, one of the guests was kind enough to take some presentation pictures and they are posted on his blog. Thank goodness for friendly bloggers.
Ok, so the French Laundry cookbook seemed a bit daunting in reality, so I just did one recipe from it, but throughout the book, he shares the philosophy of trying small bites and multiple courses with good raw materials. So it was more notional than literal. B has quite a wine collection, so each course was paired with a bottle suited to the menu.
The menu.
Appetizer Course
Crudites.
Homemade boursin and fresh bread.
Bacon and Eggs
Soup Course
Spring Green Soup: made with fresh asparagus, cucumbers, spinach, lemon and mint.
Salad Course
"Pigs and Figs" Salad.
Main Course
Charcuterie: Slovenian sausage, Dortmunder weisswurst, Garlic weisswurst & Smoked keilbasa, Wild mushroom and veal terrine.
Cheese Plate: 5-county cheddar, Drunken goat, 4-year cheddar, Camembert, The best blue cheese ever.
Olives
Bread
Dessert Course
Raspberries in Chardonnay Jelly.
This was honestly the best dinner party I've been to in a while. It was fairly laid back and featured dancing to early-90s rap following the dinner.
I mean, what goes better with wine and food and friends than Biz Markie and Positive K?
Plus, it had the added ease of pre-prepped aspects...
D and I made the terrine and dessert on Thursday night so we could enjoy the beach.
After sun and sand, we went to the West Side Market and spent a good 30 minutes with a fellow at The Cheese Shop who graciously had a tasting with us and took time to help us create the cheese plate.
Overall, it was a great start to a packed weekend.
Next time, I'll attempt more recipes from the cookbook...
Cupcakes!
My oldest friend -
the one who I met when I was 10
the one who jumped across the fountain even after I jumped and skinned my knees and broke my glasses
the one who I essentially treat as a sister -
is having a baby soon.
Which is at the same time totally sensical and insane at the same time.
My first reaction when I hear a peer of mine is expecting is "Oh crap! Do her parents know? Is she going to have to skip prom/take a semester off?" and then I remember that I'm a grown-ass woman and pregnancy has undergone the change from dreaded situation that sends everything off course to a wanted condition that one now "tries for."
That said, I couldn't be happier to be an auntie and have been knitting up a storm for the Little Perk.
Last Sunday was the shower, and I used the opportunity to bake a cake from scratch - something I've never done.
It went over well, as evidenced by the slice I was able to sneak out before it was all gone.
I really liked this recipe and had some buttermilk and lemons left over, so I decided to make a batch of cupcakes for office, friends & parents.
I'm trying to get into the habit of prepping with mise en place before each recipe, and this one was so winsome that I decided to share (Note usage of new, fab ceramic pieces.)
The frosting is a lovely cream cheese recipe, but I added almond extract in addition to vanilla, just to make it my own.
I also tried piping the frosting on the cupcakes, and I thought it was much easier (and led to better presentation).
All my little cupcakes lined up in delicious rows...
the one who I met when I was 10
the one who jumped across the fountain even after I jumped and skinned my knees and broke my glasses
the one who I essentially treat as a sister -
is having a baby soon.
Which is at the same time totally sensical and insane at the same time.
My first reaction when I hear a peer of mine is expecting is "Oh crap! Do her parents know? Is she going to have to skip prom/take a semester off?" and then I remember that I'm a grown-ass woman and pregnancy has undergone the change from dreaded situation that sends everything off course to a wanted condition that one now "tries for."
That said, I couldn't be happier to be an auntie and have been knitting up a storm for the Little Perk.
Last Sunday was the shower, and I used the opportunity to bake a cake from scratch - something I've never done.
It went over well, as evidenced by the slice I was able to sneak out before it was all gone.
I really liked this recipe and had some buttermilk and lemons left over, so I decided to make a batch of cupcakes for office, friends & parents.
I'm trying to get into the habit of prepping with mise en place before each recipe, and this one was so winsome that I decided to share (Note usage of new, fab ceramic pieces.)
The frosting is a lovely cream cheese recipe, but I added almond extract in addition to vanilla, just to make it my own.
I also tried piping the frosting on the cupcakes, and I thought it was much easier (and led to better presentation).
All my little cupcakes lined up in delicious rows...
Saturday, July 19, 2008
Tuesday, July 15, 2008
I told you I could make another cat...
Despite all the warnings from my parents to never ever get a long-haired cat, I adopted one that was motherless and o-so pretty.
See how pretty - how could I say no to that face?
I now fully understand the nature of their warning.
One summer, I did this to her.
She didn't really like that.
I used to joke that I could make another cat out of all her fur.
Yeah...
Jokes aren't so funny when they're true.
See how pretty - how could I say no to that face?
I now fully understand the nature of their warning.
One summer, I did this to her.
She didn't really like that.
I used to joke that I could make another cat out of all her fur.
Yeah...
Jokes aren't so funny when they're true.
Monday, July 14, 2008
Scape Pesto
UPDATE: A friend suggested I mix the lemon/limeade with my Hendricks Gin.
Best suggestion in a loooooong time.
It's my new favorite summer drink.
Better than mojito.
Better than Pimm's lemonade.
Better than a Negroni.
I need to come up with a fetching name for this concoction....
As you were~
***
I had a delightful dinner highlighting garlic scapes and fresh herbs....
The pesto was fairly simple, I cut up the green stems and 3 of the white flower heads - that's the part with the most flavor - there was no definitive answer on whether or not to use them, so I split the difference.
2 of stems of basil.
2 stems of oregano.
4 chive spikes.
I threw that into a food processor to chop.
Then I added some olive oil (1/4 cup-ish).
Some chopped walnuts (again, 1/4 cup-ish)
Salt and pepper to taste and some parmesean cheese.
I sauteed the pesto with angel hair pasta and added some fresh basil chiffonade.
And it goes well with... Lemonade!
I've been making a concerted effort to use as much of my herbs as possible (I had a habit of growing them and rarely using them). So I've been looking for recipes the match my garden, especially the lemon verbena that's doing really well this year.
Lemonade
Simple syrup: Heat 1 cup H20 with 1 cup sugar until sugar is dissolved.
Pour that over a bunch of freshly cut verbena, lemon balm and mint to infuse (about 30 minutes). I think any citrus-y or minty herb would do: pineapple sage, lemon grass or just mint alone.
Meanwhile, juice and strain 3 lemons and 2 limes and add it to syrup (which was also strained).
Add cold water to taste.
Deeee-lightful on a summer day.
Best suggestion in a loooooong time.
It's my new favorite summer drink.
Better than mojito.
Better than Pimm's lemonade.
Better than a Negroni.
I need to come up with a fetching name for this concoction....
As you were~
***
I had a delightful dinner highlighting garlic scapes and fresh herbs....
The pesto was fairly simple, I cut up the green stems and 3 of the white flower heads - that's the part with the most flavor - there was no definitive answer on whether or not to use them, so I split the difference.
2 of stems of basil.
2 stems of oregano.
4 chive spikes.
I threw that into a food processor to chop.
Then I added some olive oil (1/4 cup-ish).
Some chopped walnuts (again, 1/4 cup-ish)
Salt and pepper to taste and some parmesean cheese.
I sauteed the pesto with angel hair pasta and added some fresh basil chiffonade.
And it goes well with... Lemonade!
I've been making a concerted effort to use as much of my herbs as possible (I had a habit of growing them and rarely using them). So I've been looking for recipes the match my garden, especially the lemon verbena that's doing really well this year.
Lemonade
Simple syrup: Heat 1 cup H20 with 1 cup sugar until sugar is dissolved.
Pour that over a bunch of freshly cut verbena, lemon balm and mint to infuse (about 30 minutes). I think any citrus-y or minty herb would do: pineapple sage, lemon grass or just mint alone.
Meanwhile, juice and strain 3 lemons and 2 limes and add it to syrup (which was also strained).
Add cold water to taste.
Deeee-lightful on a summer day.
Sunday, July 13, 2008
Weekend Bounty: What I found at Cain Park
After the Market, I met up with a friend to go to the Cain Park Arts Festival.
I haven't been in a couple of years, and I was glad to return.
There were over a 120 artists this year, most with something beautiful I could see finding a home with me.
Because I'm on a budget, I limited myself to the cash on hand for purchases.
Feeling frugal, I stuck to practical art - ceramics especially.
I love a good bowl, even more so, a good kitchen implement.
Three lovely bowls.
I love the purple color, and the green speckling reminds me of Araucana eggs.
These two pieces include a small colander with a handle (perfect for berries... or radishes). And something that I call "isn't-quite-a-creamer."
It's got a pouring spout, and is tall - perfect for whisking scrambled eggs or making salad dressing.
I adore the glaze - lavender pink and tealy-blue.
I haven't been in a couple of years, and I was glad to return.
There were over a 120 artists this year, most with something beautiful I could see finding a home with me.
Because I'm on a budget, I limited myself to the cash on hand for purchases.
Feeling frugal, I stuck to practical art - ceramics especially.
I love a good bowl, even more so, a good kitchen implement.
Three lovely bowls.
I love the purple color, and the green speckling reminds me of Araucana eggs.
These two pieces include a small colander with a handle (perfect for berries... or radishes). And something that I call "isn't-quite-a-creamer."
It's got a pouring spout, and is tall - perfect for whisking scrambled eggs or making salad dressing.
I adore the glaze - lavender pink and tealy-blue.
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