Sewing Frenzy

About a week ago I felt the urge to hear the whir of the sewing machine, the snip of sharp scissors and the sharp cries when I puncture my skin with pins. I worked on my Muse's wardrobe and then took a small break to create my moleskin pocket. I'm in love with this project-- it was easy, it is useful and it's great looking. Don't you think? If you want to make one of your own click on this link.

Fooz Fascination

I have to say this is as much fun as making a Mii. The site is pretty cool and can help keep you organized. This is supposed to be me, minus a couple of pounds and gray hair. Please note my accessories -- the puppy (an idealized version of Lydia) the movie popcorn and the funky purse. If you want to make your own check out this LINK.

Too Cool for School or Her Onesie

This little lady with the big eyes is my current muse. Her picture shows her too cool for school (or her onesie) attitude. Her bottom is well rounded and from what I understand there is nothing lean or mean on her. Her mother unkindly commented that she eats night and day and that her current onsies fit her like the proverbial "skin on a grape." I've started working on her haute couture summer line which we're calling "Brat Sacks" in her honor. To whit and to whet your whistle I'm presenting the line as it stands now:

I’m still working on a dress, another pair of pants and a shirt. Today this part of the Brat Sacks line is winging its way to Boston to hopefully meet the approval of my muse.

I Talk to Weeds and They Talk Back

Today as I was leaving the house for a little walk-about with my pal Lydia, I heard them. The dandelions on my lawn were twittering, mocking me, daring me to look upon their yellow faces. All the other chemically treated lawns in the neighborhood were bemoaning the weeds and tsk- tsking my "slovenly" garden. Lydia and I did our best to walk with our heads held high, but not before I heard one particularly sassy weed (with 3 flower heads) say -- "I told you we were safe...." and that my friends broke the proverbial straw. As soon as we got home I headed straight to the garage, where upon I heard more sniggering and took out "THE WEAPON of DANDELION DESTRUCTION." I set upon them mercilessly, with my yellow bucket in one hand and my dandelion killer in the other, attacking crab grass, clover and dandelions.

As you can imagine the clover was charming alright, with that slight Irish burr and a nervous "Top o' the Morning to ye Missy!" but I was having none of it. I could hear the moans of the injured dandelions and the derisive fits of swearing from the crab grass but it only served to harden my resolve. The morning commuters passed me, then the school children but nothing was stopping my silver dandelion dagger and I from wiping those weeds from the face of my lawn. I made an inroad on those suckers and stopped only after I had filled and emptied two small buckets worth of weeds and earned a huge blister on my palm.

Only 8 visible dandelion heads remained and I vowed with my fist in the air that I would be back tomorrow to finish them off. I heard no more sounds from the survivors and I went inside feeling I had won the battle. Later on as I was coming home from an errand and closing the garage door I happened to hear a small but pronounced "ha ha" coming from my front yard. One of the survivors had managed to turn white and was threatening to spew it's venom. "Not on my watch!" I yelled, and ran once again to retrieve my weapon. I've come in now, and am resting uneasily on my couch. I can't wait to hear what they have to say for themselves tomorrow.

Seventeenth Sunday

 

 

 

This Sunday we found ourselves a small but merry troop enjoying a delicious impromptu menu semi-inspired by our trip to Mitsuwa on Saturday. Half of the troop wanted Italian the other Japanese -- our compromise -- homemade pizzas embellished with ingredients from Mitsuwa. Each participant picked their topping ingredients:

• X: Enoki mushrooms, Oyster mushrooms, onions, peppers, mozzarella, tomato pizza sauce,onion, ground pork, japanese eggplant
• M: Enoki mushrooms, Oyster mushrooms, green salsa, mozerella, onions, ground pork, peppers, fresh basil
• R: Enoki mushrooms, Oyster mushrooms, ground pork, baby peppers, fresh mozzarella, tomato pizza sauce, fresh basil

The dough came from the Cook’s Illustrated recipe. The recipe is quite good and what makes it even better is how easy the dough is to handle. I’ve never tried to freeze it, though I’ve read you can. This would make a great go to easy dinner option. According to Cook’s  --“ If you have extra dough you'd like to keep around for later, be sure to let it rise fully before freezing. The best way to defrost dough is to let it sit on the countertop for a couple of hours or overnight in the refrigerator.”

 

Dessert was purchased at Mitsuwa and in the spirit of the Sunday dinner, we tried something new. Rice cakes… mango, kiwi, and pineapple. My personal review --  although the flavor was good the texture was just something that might require just a little more time to get used too. I know  The texture is a bit flabby. I’ve must have mentioned this once or twice but… I do love our little Sunday gatherings, regardless of how messy it makes the kitchen. I’m looking forward to many, many more.

 

She’s a Man Baby (Tweezers = New BFF)

It's true... I'm slowly becoming a man. I realize that I have much to be thankful for as I age; I'm healthy, happy, pretty much wrinkle free, and the white hairs on my head are easily covered -- but lately, (basically every day) I discover a new batch of hairs on my chin. It's like I'm growing a sickly beard.

At first I could laugh it off, pretend it was a fluke. But now I find that the tweezers has become one of my best friends (if not my bff). I'm not much of an eyebrow plucker, (it hurts too much) and until now the tweezers were mostly for stray brow hairs and the occasional splinter extraction -- but now the tweezers (I think she is Tina… but I’m not quite sure yet.) and I spend quality time together every morning. By the end of our sessions, I can just feel their exhaustion -- they're practically letting off steam. I'm debating whether I should continue plucking at my beard or if I should just let it grow out like ZZTop's, stop bleaching my Frida Kahlo mustache and figure out the whole man thing as I slowly transform. I wonder how many other wonderful transformations await...

For now I guess my tweezers and I choose to... not go gentle into that good night and to rage, rage against my beard hairs. If you do happen to see a man-woman on the street be sure to say hi – and be extra nice, it's probably me and... me and the tweezers, well we've had a trying morning.

Listen to the Dylan Thomas poem and be inspired.

Sixteenth Sunday

This Sunday dinner, delightful though it was, was put together quickly and eaten in the kitchen as we started out late and the dining table was full of stuff we're trying to sell on ebay.

The meal was a light one consisting of a multi-grain baguette, asparagus soup, tilapia on a bed of vegies en papillote (fingerling potatoes, sweet potatoes, leek, carrots, mushrooms) wheat couscous and for dessert fruit crepes. Yes, the theme was healthy with a touch of decadence. Can you tell which part was my favorite? If you guessed the crepes, get out of my head you.... Click on the picture above to get the full visual story.

Having made crepes a long, long, long, time ago, I was a bit trepidacious to experience the wonders of everything sticking to the pan. Luckily, Jr. was not a bit afraid and he whipped up the batter in a matter of seconds. The batter was refrigerated for two hours and the meal eaten. The asparagus soup was delicious, although some found it a bit too leeky-- by some-- I really mean -- one onion hater. The recipe comes from the Fine Cooking pureed soups recipe. The fish in papillote (with some yummy additions) was from Alton Brown's basic recipe. My one gripe is with myself, for although we cut the vegies thinly, the potatoes should have been steamed or par-boiled in order to be ready at the same time as the fish fillets. Some of the potatoes could have been cooked a tad longer, but I feared making the fish tough. Next time, I will take the time to parboil. I added to Alton's (we are on first name basis) recipe, some lemon zest, garlic powder, hot red pepper and lemon. I recommend seasoning the layers as you go along. The flavor was rather good. The couscous was a perfect foil for the fish and all the juices accumulated in the papillote. The star of the show was my electric crepe pan. I bought it at an estate sale on half-off day about two years ago. I think it cost us all of $2.00. Oh happy day! I still remember that sale! Nothing stuck to the pan and it was truly easy to make. The batter made enough to feed us dessert that night, breakfast for one and dessert again last night. Yumm... Jr. has been suggesting that we make some more tonight and believe me I'm tempted (I'm even smacking my lips...). Only my weight-loss competition with my sister keeps me from saying YES, YES, and again YES. Check back with me tomorrow to see if I I've kept strong.

Here is the recipe for the sweet (and really delicious) crepe batter based on the one from Cook's Illustrated.

Sweet Crepes

2 eggs
1 c milk (you can use skim or low fat)
6 tablespoons water
1 c flour
1/4 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon each vanilla and cinammon
3 tablespoons unsalted melted butter PLUS extra for brushing pan

1. Mix all ingredients (except extra melted butter) in food processor until smooth batter is formed; refrigerate at least 2 hours or, if desired, up to 2 days.
2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 1/4 cup batter. Cook until mottled brown on bottom, loosening crepe to check doneness, 30 seconds to 1 minute. Flip the crepe and cook until spotty brown on other side, about 30 seconds longer.
3. Place cooked crepe on plate and repeat, brushing the every two to three crepes. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)

I made a fruit sauce using 2 tablespoons butter, 2 tablespoons orange juice, 2 tablespoons sugar, 1 teaspoon vanilla, a banana, some strawberries and an orange peeled and the pith removed. I melted the butter and sugar together added the orange juice and cooked it down a bit. Then I added the fruit and cooked it just a bit. I set the fruit aside, poured some sauce on each crepe added some fruit and dolloped it with some plain yogurt.

Easter Sunday -- Fifteenth Sunday

I can't decide what I love most about our Sundays -- is it the scintillating family and friends or is it the delicious food? I have to say it's a tie. Easter Sunday was yet another collaboration of chefs creating delicious food and a full happy house.

The food prep started Saturday at our household with an ill-fated attempt at an Easter Bunny cake. The cake mold in the form of a Bunny was a purchase of four years ago at Williams Sonoma. The pan is very intricate and from past negative experiences, we know it has to be well oiled in order for it to release it's cakey contents. This year I was determined that the cake would be:
a. delicious
b. recognizable as a bunny and
c. elegant.

I can pretty much say I struck out. The cake was a lemon bundt with a great flavor but way too dry from having sat out all night (all be it covered). The layers were put together with a semi-sweet chocolate ganache and covered with a white chocolate ganache glaze. This is where the vision went horribly wrong. The white chocolate ganache glaze, made the bunny look ill. I tried icing him three or four times, until I finally gave up and whipped the ganache, then piped the results all over the bunny The bunny was barely recognizable and far from elegant. However, the participants were game to try it, and today all that is left is the head.

However, the rest of the meal was truly incredible. We started out with a delicious silky smooth carrot soup enhanced with a bit of saffron. Next time, I will omit the saffron as it is expensive and added nothing but a slight aftertaste. The next dish was a spring salad served with a vinagrette prepared by R from a Cooks Illustrated recipe. Eldest prepared the goat cheese disks which also came from C.I. The melba toast coating was definitely key, though we both agreed that the recipe requires to much egg mixture.

Plates were cleared belts loosened and the main entree plus sides were served. MIL and FIL's (aka Old Hickory) delicious smoked organic turkey was front and center. I can't say enough about the depth of flavor and how succulent it was. Even as I'm writing this, my mouth is watering a little bit thinking of that turkey.

R. prepared an orange avocado salsa as a garnish which complemented the turkey very well. Green rice, black beans, asparagus made by Eldest, fingerling potatoes a la M and popovers made by Jr. served to round out the meal-- and what a meal.

As a group we decided that the bellies needed some exercise so we took ourselves outside and walked en masse around the block -- Lydia included. What a glorious day what a glorious meal. We came back a little colder, a little less full and attacked the Bunny cake and washed it down with tea and coffee. Just thinking about it makes me happy.

Can I say again, how fortunate I feel that I have such a great family? I am very fortunate. I love working with them in the kitchen, talking with them, playing with them, eating with them. I just love it. You can check out the food by clicking on the turkey or here.

Every holiday celebrated, every dinner eaten together makes me realize how blessed we are and how thankful I am. I miss those that aren't physically present at the meals, but I know that they are around me in the traditions we maintain, in the eyes and hearts of those that love them and in the conversations we have. I wish you could have been here too, I know you'd have loved it.

I promised I would put up the recipe for the green rice which was quite a hit. My one caveat is that both times I have prepared this dish, I have burnt a layer of the rice. I blame the milk... (of course not me) as such I'm going to try this dish next time, using more broth, decreasing the amount of milk and using skim milk instead of whole milk. I will report the results when I do.

Until then, I present you Fine Cooking's Green Rice:

Green Rice
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 c chicken broth
1-1/4 c milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 c long-grain rice (I use basmati)
1/4 c finely minced onion
1 clove garlic, minced (I use 3 cloves sometimes even 4)

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

By the way if you're interested... I won the Amazing Easter Race. Check it out here.

Hoppy Easter and Flight of the Conchords

Happy Easter everyone. Here is my little present for all of you loyal readers out there. I think of Nashville and cars when I hear these guys. Don't ask, because I won't tell. I just won't.

On the Trail of the Easter Bunny

For all you doubters out there I have proof that the Easter Bunny exists and that he does things just like us. I admit that at times I have doubted too, but I'm here to tell you that I saw him shopping in downtown Hinsdale. I know, I know, it's hard to believe but I was close enough to tell you that he has a bunny tail (and that the tail is pink -- that's right pink) and startling blue eyes.

I didn't want to follow too closely because from reading People and US Weekly I understand that celebrities don't wanted to be bothered when they're "trying to live their lives", but I did notice he was going to the flower shop. Could it be he's courting a future Mrs. Easter Bunny? Maybe I'll read next week's People too see if there's any budding relationship. I did manage to sneak my camera out and snap a quick pic. Happy Easter Mr. Bunny!

Clay Fascination/C'mon Feel the Tire

The majority of the family has been taking wheel clay classes for a couple of months now at a very cute studio called Terra Incognito. Our class is run by the owner who has a passion for all things clay and is a very good instructor. We are a mixed and happy group running the spectrum of very advanced potters to complete newbies. (We fall closer to the newer part of the spectrum.) Throughout our time together he has exhorted us to "feel the tire" and to restrain from the touching the clay without an express purpose.

He really is a wonder to watch -- making the clay rise as if nothing from the wheel, then carelessly destroying the pot, vase bowl etc...  to show us the walls and the construction. I swear every time he does that I feel a pain in my heart.
Although we have all progressed, there are some bad habits that are keeping me from conquering the clay completely. It seems that my main problems are my "playful touch" and my inability to feel and move the tire with a lobster-claw hand. I have other problems as well, not as serious as the aforementioned ones; I lean backwards, and I let the clay boss me around. In fact the clay bosses me around so much it has managed to maim me by making hole in my nail.

Nevertheless, I've progressed from making two inch cylinders to making items like slightly larger cylinders, smallish bowls, tiny pitchers, and even a cup! There are many other items I'd like to make and I'm a little ashamed to admit that I have envy in my heart and in my hands. Maybe this is what is keeping me back.

I have a (well formed) clay-dream that I conquer the damn tire, feel it with my lobster claw hand and make a large bowl. For now,  the pictures above show a sample of  my recent work and some impressive trimming I did on my first bowl.

The Book Thief

So, a very good friend of mine with very good taste threw this book at me as I was leaving for a small road trip and told me to read it. It sounded interesting but the caveat was that I had to read the book in a couple of days since Friday was the book discussion.

I opened the book at the end of my trip and finished it in two days. The book was simply gripping. Though the book is written for a young adult audience, the language is beautiful and the story is deeply moving. I'm an easy tear, so maybe my open weeping at the end is not too special but I usually don't sob (really) and I think that a couple of sobs escaped me.

I returned the book to my friend on the Friday indicated and now I want it back. I want himself and Jr. to read it. To be honest, I'd like everyone I know to read it. I like it so much that I will actually be purchasing it. Check The Book Thief out, I think you may like it.

Fourteenth Sunday

This Sunday was a hectic one full of errands and goings on, but even with all the activity we had our Sunday dinner. This one was almost completely engineered by the men folk with just a side dish contributed by yours truly. We started out with roasted asparagus and salmon glazed with cayenne, brown sugar and lemon juice. We all agreed that the recipe was not a keeper. The glaze was much too sweet/cloying and clashed with the distinctive flavor of salmon. The asparagus was delicious. Jr made popovers (completely on his own) and they came out beautifully with a buttery crisp skin. He used the Cooks Illustrated recipe, but I'm all for trying the Fine Cooking one next time. I made a risotto style wheat orzo with cilantro, lemon zest and caramalized onion based on the Cooks Illustrated recipe. It was a big hit with the onion lovers-- not so much for the onion tolerator. Chocolate brownie made earlier with vanilla ice cream was the beautiful ending to a so-so meal. Overall we agreed that this was not one of our best efforts.



After dinner we enjoyed a lovely game of Water Works. I lost both times -- I'm hanging up the wrench but posting the recipe for the orzo which is a winner.


Toasted Risotto Orzo with Lemon Zest
2 tablespoons unsalted butter
1 medium onion , chopped fine (about 1 cup)
4 cloves garlic , minced
1 lb. wheat orzo
3 1/2 cups chicken broth
3/4 cup dry white wine
1/4 cup cilantro
2 tablespoons lemon zest
3 tablespoons lemon
pepper and salt to taste


Heat butter in a 12-inch nonstick skillet over medium-high heat; when foaming subsides, add onion and 3/4-teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add the white wine and chicken broth. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. With rubber spatula, stir in cilantro, lemon zest, lemon juice, and pepper to taste.Adjust seasoning with salt and serve.

Thirteenth Sunday

Snow in Spring? Welcome to Illinois! This Sunday started out gloomy, snowy and cold and ended with a full tummy replete with delicious food, a beautiful blue sky and glazing galore!

Sunday dinner this time was spent with MIL(Gourmina) and FIL (old Hickory) in Seneca. The main portion of the meal was provided by our hosts and consisted of a deliciously spicy borscht, warm cabbage salad, Rachel Ray's Braised Carrots and Fennel, fresh bread, smoked pot roast shoulder and smoked brisket, and Alton Brown's Perfect Fingerling Potatoes. But that's not all, we made room for dessert which was MIL's beautiful homemade peach pie made from last year's peach harvest with butter pecan ice cream. I brought over some marshmallows from my own little kitchen experiment but I must admit I couldn't fit another morsel in.

After dinner we glazed pots and gabbed away in their lovely basement studio and tried not to burst from so much good food. I love our Sunday get togethers but I love it even more when the meal becomes an incredible gourmet collaboration. Thanks to MIL and FIL (old Hickory himself) for a wonderful Sunday.

PS Just in case you're curious my team continues winning -- Go Tammy and Vic.

The Amazing Race Easter Edition

Come Lent around these here parts, some serious stuff goes down. We make our Lenten vows, we forgo meat on Fridays and a strange and perilous race begins. The race begins on Fat Tuesday and ends Easter morning. The winners are varied and sometimes the wins are "dirty" to say the least. The race has been going for nigh on 9 years with the same fierce competitors. They may look cute, but if I wouldn't want to meet them alone in some dark alley -- especially if THE RACE is on. I present to you the racers in the racing arena. Note the ears and the look of concentration... so much passion sends a shiver down my spine. To see more of the arena, spectators and how the race is run click on the picture. (**One competitor in particular has been accused of cheating and recently a photo was taken that may or may not prove the charge. Please note the hairy and obviously male adult hand in the picture set.)

As you can see currently the only female contender is in the lead closely pursued by Son #1 and Son #2. Eating our dust in last place is my partner in crime. Will he be able to catch up by Easter? Your guess is as good as mine. In the past, I have seen changes in position happen in seconds while some take overnight. There have been "hare" raising accidents, chills and spills, mysterious pile-ups. I'll try to keep you up to date, but in this racing arena, where there is no holds barred, it may be difficult. The chicks have been keeping score and watching with wide- eyed wonder, so if you want a blow-by-blow account you should ask them. Check back on Easter for the photo that will tell who will be this year's Amazing Race winner!