A few pretty things

 It is the season and all. I just have to share a few of my favorite things with you right now.  A few simple things for the house and and the most important part of the equation - you! 

Make life easy.

Make life simple.

Make life PRETTY!

This by far is my favorite new toy in the kitchen. A simple 5 quart dutch oven. Have you used a dutch oven before? They are amazing! It is French, and the design has been around for centuries. Need I say more? From braising meats, sauteing veggies, to baking bread, the versatility won a place in our kitchen. We loved it so much we went and went and got the cute little 2 quart little sister. Spoiled! Spoil yourself! Winner winner chicken dinner!  

This is a non stick baking mat - sorry most of you probably know this. I had no idea until a friend wondered why I didn't have one. Good question. I used parchment paper for all my cookies, breads and roasting of vegetables it makes the clean up so easy.  This is reusable and easy to clean up. I have two. I love them. You will too. Make it easy on yourself. Come on! The French use it !

If you have spent any time in my house you will pick up on one thing right away.... I love red. The furniture, the art, the curtains. Sometimes it is a bit much, but I LOVE red. If you happened to open my closet or be so privy to see the explosion of the closet onto the bedroom floor ( sorry J! ) my shoe fetish might be apparent. I LOVE shoes. Comfy shoes. I have a stash of heels but they make my knee hurt and that is not fun. 
I came across TOMS and have been lusting after them for some time. The best part - for every pair of shoes you buy, they give a pair to someone in need. Win - win!
They are fun Check 'em out!

I picked up this cookbook early in the summer. The pictures are incredible - bonus. The recipes are captivating. The ingredients are easy to come across and spot on. It is all about being creative, 12 different kinds of flour in 75 recipes. The flavors and textures she creates are unbeatable. Score!

I have been coming across Jim Lahey's name for some time. Well, as soon as I heard about the no knead method of bread making. The day I finally splurged on this book I read it cover to cover in the sunshine on my deck with a glass of wine. Perfect pairing. Anyone can make bread with very little effort. This book will help. Trust me. Enjoy!

I love my hair. You should love your hair too. It is easy, on most days. A good hair stylist helps. Find one if you don't have one. You have one shot at it. Honey Salon in Bellingham is top shelf. I love this place. You might too. They introduced me to Moroccan oil. It does amazing things to my hair. It will love on your hair just as much. Another treat. Do it!

Our wild and crazy cat it one of a kind. Seriously. She looks sweet but never judge a book by a cover. She gives us good belly laughs. Priceless.

 

This dog/wonder woman is incredible. She is one of my very favorite things in the world. She keeps me amazed everyday and keeps my heart soft. Natasha reminds me the the best things in life are playing outside, eating, sleeping, cuddling and making sure our hair looks really good. She just gets better with age. 

The best for last! This man - o - wonder. He is my love, my best friend, my play buddy, my inspiration and my port in a storm. He balances me out ever so perfectly. He has made me a very happy lady, supporting me in whatever my little heart desires to do. He makes me feel like a princess. He is amazing and I am such a special lady to have him! Yep - it is that choked up, a little weak, kind of sappy feeling and I LOVE it!

Brrrr....

I have officially hit my holiday wall. Just in time - or not - I have a few more nights this weekend of holiday cheer. Please no more sugar! Nothing sweet. NOTHING! While I am asking for the world, No more snow and especially no more ice. Keep that stuff in the mountains. I will go visit!

With all the nasty weather I managed to get gift packages made and in the mail in a relatively timely manner.

Christmas cards addressed - I need a label maker..... not fun.

This little recipe can help make any boring house task a bite more exciting!

Don't say I never gave you anything - that is a treat!

Well I must not to forget my favorite little (BIG) blog these days. The recipe I just mentioned is one of many of hers. This lady, Ree, is witty, sassy and cooks up a storm while taking great pictures an writing that keeps the eyes peeled. Please check out Pioneer Woman. This keeps me distracted several hours a week.

Official work holiday party... over. We were definitely there and taxed the open bar and dance and then danced some more to the worst DJ ever then danced unit it was over. Big check off the list. Yeah I won't go into details but John in a suit and me it a great little holiday dress, we had a great time.

Food poisoning... or the flu. Whatever you want to call it, we got it. We paid our dues and may that not strike any of you. It was a great opportunity to take the sugar and other nasties out of my body and try to feel a bit more healthy in the coming weeks. 

I Hope ya'll have a wonderful weekend filled with just exactly what you want to be doing. J will be skiing, I will be crafting, rewatching Mad Men, decorating the house ever so modestly, hiking with Natasha and playing with my new camera. I should have lots to share!

Take care! 

'Tis the Season - Oreos for Santa

What makes you happy?

Oreo Cookies? I hope so!

I am talking about something that you can do, experience, observe that can capture your complete attention. Nothing else matters, besides what you are doing at that exact time.

In Bellingham, it started out that I could run for hours, hours and hours. I. loved. it. I could do it. It happened.  I got injured, I re focused. My sweets built me the best ride in town. It is hot. It is a mountain bike extraordinaire. I could ride that thing like there was no tomorrow on Galbraith. I miss it. I miss my great ridding partner who also has a dreamy bike, who pushed me out of my riding comfort zone but knew I would walk my bike around silly little roots. Yep. Miss.

Today I found myself, again, consumed by projects in the kitchen. I love it, I love baking. Not as much as being in the trees, mountains and trails but I can stay very focused and engaged in the kitchen.

It makes me happy.

This is part two of the gift baskets. Homemade baskets that is...

First salted butter carmels 

now oreo cookies....

wait..... there is more to come!

Cute little cookies makes me very happy.

New cameras also make me a very happy little blogger! Enjoy!

This makes J happy, well not the waxing skies on the dinning room table in a cramped apartment but..... he finally went skiing....  that also makes me happy.

He makes me happy.

But the cookies. They will make you smile. Just try it.

I dare you!

Once again - dance on over to Smitten Kitchen. She is the shit. Really. She makes me happy too! I want to eat almost everything she makes.

Salted Butter Carmels - gift giving

My parents were crafty growing up. From stained glass, wood working, cabinetry, sewing, crafts, jewelery making - they tried a lot of different things. We spent a considerable amount of time at craft shows.

My Grandma was the ultimate crafter. I did a new project every time I visited.

Grandma watched a lot of Martha.

Grandma had two rooms in her house devoted to crafts. I love this woman and miss her even more.

Her birthday is/was Christmas day.This time of year my thoughts are filled with warm memories of our time together. I believe she is smiling down on me today, in the kitchen and in my art room.

The holidays, especially this year, with some serious free time on my hands (which I am ever so grateful for), I get inspired and want to make homemade gifts for my friends and family. I am on a mission to figure out a few gifts that are shippable to my great, wonderful, beautiful, dear friends on the west side of the Cascades.

I just received a package in the mail from my dear friend B. Packages are the best - absolutely the biggest smile possible when getting the mail.

As you probably are aware I love to bake but I am fascinated by candy making. The possibilities are endless and the mistakes are grand messes but a successful attempt returns a great feeling of satisfaction.

Carmel. Salted butter carmels.

I have to try it.

This is the first addition to the gift boxes that are to be shipped off this week. 

Have you dove into candy making? What have you made? If not, what better time than now to try something new.

Challenge is GREAT!

I followed David Lebovitz's Salted Butter Carmels. It was spot on with lots of tips and hints. I would use it again.

I also looked through these for more advice:

101 Cookbooks

Zoe Bakes

Smitten Kitchen



Happy Holidays Everyone! Keep it light, happy and fun!

Lets talk!

 Hola! Como esta? Bien! Bien!


I woke up this morning with great hopes that the snow would be gone. Nope! DOH! It has been ages! I was under the impression that there is good weather here. Mucky slush for weeks does not count.


I prefer not to be out in these conditions and honestly I have no need to go anywhere. I have been getting to know our kitchen and exploring new cooking techniques, cooking through the pantry and trying to eat in as much as we can. Yet, as much as I love to bounce around a kitchen, I need some company.

I thought this would be a great time to get to know each other a bit better.


Copy and paste this brief questionnaire in the comment section with your own answers or post it yourself on your blog and leave a link for me in the comment section.


I truly look forward to your comments!


Thanks Lottie + Doof for the idea!




Sweet or salty?

Salty. Salt. Salt. Salt. Then, I usually crave something sweet, usually an apple. Totally predictable.


Chocolate or vanilla?

Chocolate. Dark chocolate to be exact.

Hot or mild?

Hot.

What won’t you eat?

Organ meat. Ribs. Grissel. Yeah, meat has always kind of grossed me out.

Most memorable meal?

While in college, a girlfriend and I went to Mt. Baker and I was going to learn to snowboard. I tried. We were, like many college kids, very broke. We skipped any sort of food offered at the mountain, hungry we drove the hour + it takes to get down from the mountain. My Grandma lived on the way home, I had to stop in. We open the door to the most amazing smell, the richest and most satisfying smell of a roast with veggies in the oven. She invites us in. We sit. The next thing we know there are plates covered in piping hot veggies, mash potatoes and gravy with a slice of roast squeezed in between. She was the only one home and had no idea she would have company. She was an amazing cook. We probably had pie for dessert. That is how she was.


Favorite object in your kitchen?

My cast iron skillet.

What are you scared of in the kitchen?

Dull knives. I also have being a spaz with sharp knives.

Do you prefer to cook alone or with others?

I really enjoy cooking with my husband. He knows exactly what I like.

What country would you move to for the food?

I am not sure yet. I still have a lot of traveling and reading to do before I can even narrow down my selection.

If you were to come back as a fruit or vegetable, what would you be?

Grapes! They are such prestigious vines with an incredible versatile fruit. I like warm moderate climates as well.


What’s for dinner?

Black eyed peas and kale in beef broth.


YOUR TURN!!!!!!

Stuff - ing

I love stuffing.

I know. Thanksgiving is over. I know.

I am going there. I am going to rave about stuffing.

We didn't have stuffing on T-day and were craving a fix. It seems that we reserve the savory bread pudding for this time of year. Absurd. The weather is cold. Some people are dreaming of lots of time in the local mountains. Other of us can't get enough yoga and this other silly workout. We need stuffing.

I am really trying to increase the amount of veggies I eat. It is called "less-meat-atarian"

A rather healthy stuffing that is.

I am about to share with you the best stuffing I have ever had.

There are some people out there who know me and my eating habits all too well that are thinking that this is BS. But I do, I love stuffing.

I had three helpings. The proof is in the pudding! (sorry)

My love was not around for the holiday, but we all make sacrifices, I ate stuffing for the warmth. I believe that some times we are put in situations for some greater good, I needed to make the perfect stuffing and I needed to hang out with my brother even more. My brother was here from the west side, my sweets was across the country. Things change. I learned that brother has grown up. We have arrived. We are pals. He made us breakfast every day. He brought us a truck load of fire wood.

Tonight was the first time that I had made my own stuffing. I am converted. I love the stuff-ing.

There is a secret to not making it a heart attack disguised as a casserole. Lots of soft vegtables.

Artichoke stuffing. There were vegetables everywhere, some bread, an egg, seasoning, beef broth. I will live another day after way too much of the stuff - ing.

Here is what we came up with.

Perfect!

Parmesan Artichoke Stuffing

Serves 4 as a light side

2 cups sourdough bread, cubed and toasted
1 1/4 cup grated Parmesan cheese, divided
salt and pepper to taste
1 can of artichoke hearts, drained
1 tablespoon butter
1 onion finely, diced
4 cloves garlic, minced
1 cup diced celery, diced
1 cup diced mushrooms, chopped
1 egg, lightly beaten
2 cups beef broth

1. Toast 2 cups bread. We used sourdough which gave the finished dish a bit of tang. Use what you have on hand and be really excited if it is sourdough. To crisp up the bread, it is okay if it is stale, 300 degrees for about 20 minutes. Don't worry, this is not an exact science, just dry the bread out. That is all.

2. Saute the onions, mushrooms, celery, and garlic in the butter. Cook them down until nice and soft, playing together well.

3. In a nice sized mixing bowl, toss the crutons,  1 cup of cheese, salt and pepper together. Add the vegtables, mix. Add the broth and the beaten egg, mix it all together.

4. In a lightly greased baking dish, pour the batter evenly across the pan. Top with the remaining 1/4 cup of cheese.

5. Bake at 400 degrees for about an hour, the top should be nice and brown.

Enjoy!

Last Minute Prep - Mood!

I can't but help to share this with you on the eve of the biggest cooking day of the year. I mean this is a day devoted to food, not material gifts, just the presence of food.

I often fret over dinner - even breakfast can be a bit overwhelming - for me - add my sweetie (who eats anything) and  still I worry.

Thanksgiving - wowzers, stress test!

Read up - the most you can do for your company is be a fun host, either chill out - or crack another bottle of wine....

Enjoy - Mark Bittman - One of the finest food writers in my book - At his finest 

Bread - Part II

I decided that it would be better to share the second step of baking the no knead bread before Thanksgiving. You could even make this the day after the big feast - to make little sammies or a vehicle to plow through all the leftovers.











Follow through with this little recipe and I almost guarantee that you can make your own loaf of crusty bread.

I made some little rolls to have cheese steaks al la Juan. Dee - lish!















Have a blessed holiday


Enjoy your day - weekend

Travel safe


Love your company - friends & family


Love the food & the people who prepare it


Cheers!

Winter

I told everyone that it did not snow in the Tri Cities. This place is dry, the desert for crying out loud! Oh wait, wait a moment, we may have moved but this little princess is still in Washington none the less.

There are three inches of snow on the ground - it is only 6am and still snowing.

Good thing for me I still have no where pressing to be, just the hot pursuit for a job. Although I am really settling into a good unemployed routine.

A routine that starts by building a fire, making hot cocoa, baileys, finishing a book and of course a date with Mad Men.... my day is complete.

Our apartment has a wood burning stove, I should have known that it was going to snow. I just built a "fire" yeah I ready for the ski town that J dreams about.... HAH!

Happy Thanksgiving week to ya'll! I hope more than anything that it brings you closer to friends and family and some really fine cooking.

The view, my view

A view from my favorite run. A quote I heard in yoga this morning.

Anyone can slay a dragon, he told me, but try waking up every morning and loving the world all over again. That's what takes a real hero.

— Brian Andreas

For people snowed in

Okay......

Thanksgiving.....

I am a little out of the loop this year. I love to spend Thanksgiving in Bellingham, part of the day with family and part of the day with friends, or sometimes the friends would just come to our family's dinner.

My perfect world.... sweet potatoes, cranberry sauce, brussel sprouts and pie.... after a cold and muddy mountain bike ride with J and friends.

Um, yeah, not this year. I hate to admit this but as far as activities go, we may be in the arm pit of Washington. How is that for giving thanks... We are grateful that this opportunity has been made possible and are even more grateful that we get to pick someplace new when this one expires (voice your opinion now! the list is being made!).

This will be the first Thanksgiving that J and I will be apart, he is going to Nashville to be with his family and I am staying here with our kids (the animals - geez!) and my brother and his lady friend are making the trek across the pass to visit.

So I am cooking. I think we are going to eat steaks. Eat a ton of my favorite seasonal veggies. Drink wine. Play games. Hopefully enjoy a dusting snow.

Check out the newest addition to my kitchen. We are already really goo friends. Christmas came early - or a Thanksgiving gift!

And will be eating home made bread! I figure since it is home made I can eat as much white bread as I want. Crusty white bread, warm and soft on the inside.

Now I dare you, try it. If I can get one thing across to you in my ramblings, it is that everyone can make a loaf of bread in minimal effort.

Here is my hand scribbled recipe.

Look - I don't see any rocket science scribbles!

This is a bread that takes less than 5 minutes to whip up and the counter doesn't even get dirty. No joke.

Lets try!

Just grab the ingredients that are most likely on hand.

Flour
Water
Yeast
Salt

 

Dump them in a large bowl - no order, just dump.

Mix until really sticky and combined.That is it. No kidding! Just mix...

Then you just cover it, leave it o the counter for 2 to 4 hours.

Ok so this recipe is not fool proof. Here is my blunder. Leave it in the big mixing bowl. It rises and rises a lot.

Crisis adverted!

You could bake it at this point or put it in the fridge for up to a week.

Mine is in the fridge.


In order to have a flavorful loaf, mix it today and tuck it away into the fridge and bake on Thanksgiving day.

Now you have the step by step guide, the recipe follows.

Get to it!

All you friends and family snowed in in Bellingham, now is your chance, if you are now out skiing!

It will work - I promise! And I promise to show you the next steps of baking the bread right around the big day, but the recipe gets into it, so you really don't need me!

 

 

I found the first recipe on King Arthur's blog (see step by step photos on their blog)  I still go to this recipe each time. It is just that easy!

 

Read their blog about all kinds of bread, at Bakers' Banter.

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups Unbleached All-Purpose Flour*
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

• 24 ounces lukewarm water
• 2 pounds King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

Directions

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

1) Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

2) Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.

3) Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

4) Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

5) When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

6) Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

7) Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8) Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

13) Yield: 3 or 4 loaves, depending on size.