Apologies to my readers and to Erato, in particular. While I was in London (I'm back now), I had asked Erato to write a guest post about our PJ project. She did and diligently emailed it along for me to post.
Well, I failed. I tried to post it. I honestly did. But you know how much trouble I have with technology. And I had "HTML errors" which sounded serious to me... like MRSA for computers. I tried to fix it rather than posting the other things that I had planned, but to no avail.
However, now that I am back home, Phineas was able to fix things in about 30 seconds... and so, Erato, your post will be up tomorrow. Again, my apologies for the delay. I do hope in the interim you checked out Magenta's blog, which is sporting a brand new look these days!
Wednesday, September 30, 2009
Wednesday, September 23, 2009
Cloudy (London) with a side of Chili!
Since Clio is off to the land of pies, chips, bangers and mash, it was left to me to complete her Latest Test Kitchen homework. Chili, that thoroughly Americanized mix of meat, w or w/o beans, peppers and spices. Without starting a civil war amongst Texans, Cincinnatians, tailgaters and most importantly Hormel ( I know y'all have a longing for that spicy can of mystery meat!), the homework entailed an updated and zippier version of a Chili found in SoCal. So here we go!
Basics: Can you make out all the ingredients? Pssst. That's a couple of chipotles in adobe sauce located in the zippy bag.
Brown the meat (mix of 2lbs. Blade pork chops and a lb of ole reliable GB, take out and then brown the veg and spices (2 parts (Tbls) chili power/1 part (Tbls) cumin), salt and pepper.
Pictures: Brown this, add that + spices = Above!
When you smell the spices, throw in the red stuff (your favorite brand in a 1 big can of crushed + 2 little cans of sauce) and then toss the meat back into the pool!
Simmer for an hour or so, until you can easily tear the pork away from the bone.Take out chop/shred and back into the pool for a quick half hour dip and voila -its time to eat
Picture: We used 2 cans of beans, but use as much or as little as you like (too lazy this time to make my own batch of beans!)
We garnished with cheddar cheese and toast points (aren't we chi-chi!), slopped it into a bowl, grabbed a couple of spoons and turned on MNF- and if you're really hungry (me), loosen up the belt!
The addition of chipotle and some of the adobe sauce lent some nice heat and a little extra depth to this version of chili. Not a bad batch, certainly a starting point that you can use to concoct your own home brewed version (for vegaholics a blend of tempeh and extra firm tofu might work well). Active time = 20 minutes, Waiting time, smelling something tasty = 1.5 hours. Moral of the story = Start at 10:30/11:00 on Sunday and you'll be ready to watch football with a bowl of red hot and chips at 1!
Happy eating and if you're in the Northeast, go pick some apples and make some pie (yummmmmie!), save some for bobbing for apples and maybe grab a pumpkin for carving-Halloween just around the corner!
P.S. Now since it was a Test Kitchen "secret" recipe, I am obligated to not give out the actual recipe until it comes out in print. Not sure when it will appear, but if you would like to subscribe-here is the link http://www.cookscountry.com/
Basics: Can you make out all the ingredients? Pssst. That's a couple of chipotles in adobe sauce located in the zippy bag.
Brown the meat (mix of 2lbs. Blade pork chops and a lb of ole reliable GB, take out and then brown the veg and spices (2 parts (Tbls) chili power/1 part (Tbls) cumin), salt and pepper.
Pictures: Brown this, add that + spices = Above!
When you smell the spices, throw in the red stuff (your favorite brand in a 1 big can of crushed + 2 little cans of sauce) and then toss the meat back into the pool!
Simmer for an hour or so, until you can easily tear the pork away from the bone.Take out chop/shred and back into the pool for a quick half hour dip and voila -its time to eat
Picture: We used 2 cans of beans, but use as much or as little as you like (too lazy this time to make my own batch of beans!)
We garnished with cheddar cheese and toast points (aren't we chi-chi!), slopped it into a bowl, grabbed a couple of spoons and turned on MNF- and if you're really hungry (me), loosen up the belt!
The addition of chipotle and some of the adobe sauce lent some nice heat and a little extra depth to this version of chili. Not a bad batch, certainly a starting point that you can use to concoct your own home brewed version (for vegaholics a blend of tempeh and extra firm tofu might work well). Active time = 20 minutes, Waiting time, smelling something tasty = 1.5 hours. Moral of the story = Start at 10:30/11:00 on Sunday and you'll be ready to watch football with a bowl of red hot and chips at 1!
Happy eating and if you're in the Northeast, go pick some apples and make some pie (yummmmmie!), save some for bobbing for apples and maybe grab a pumpkin for carving-Halloween just around the corner!
P.S. Now since it was a Test Kitchen "secret" recipe, I am obligated to not give out the actual recipe until it comes out in print. Not sure when it will appear, but if you would like to subscribe-here is the link http://www.cookscountry.com/
Tuesday, September 22, 2009
Greenwich Mean Time
The Greenwich - or Prime - Meridian LineMonday, September 21, 2009
Pajama Party!
Yesterday's sewing party with Erato was great! I can't believe how much progress she made on her pj bottoms. This is her fabric:
Perfect for fun bottoms
We both cut out our pj's. I was really impressed with how well Erato did. She was really careful and thorough at every step.
Cutting fabric
I am off to London for a week on Wednesday, and probably won't get to do any sewing before then. But depending on how bold Erato is feeling in the next short while, she may forge ahead and sew the waist, insert the elastic and hem the bottoms. And then she will have fabulous pajamas to wear!
Perfect for fun bottomsWe both cut out our pj's. I was really impressed with how well Erato did. She was really careful and thorough at every step.
Cutting fabricWe made very good progress. We got her pj's to a point where they actually looked like pants. Then sewing fatigue set in. The legs and crotch are sewn and seams finished, and the waistband/elastic casing is turned and pressed. My own pj's need a bit more work. I was in between sizes, and decided to go with the larger size. I should have gone smaller. So, I have to take them in a bit before I move forward.
I am off to London for a week on Wednesday, and probably won't get to do any sewing before then. But depending on how bold Erato is feeling in the next short while, she may forge ahead and sew the waist, insert the elastic and hem the bottoms. And then she will have fabulous pajamas to wear!
Friday, September 18, 2009
PJ's with Erato
On Sunday, I have a sewing date with Erato to work on our pajamas. I've been a bit remiss in filling you in on this project. Here, finally is my fabric.
Beige with a black print. The color didn't photograph so well.
Before the shower blitz weekend, we had our second sewing lesson. We reviewed the pattern envelope and instructions for laying out the pattern on the fabric, we traced off and cut the pattern and altered it for Erato's mile-long legs, and we talked a bit more about seam allowances, fabric prep and basics like that.
So, on Sunday, it will be time to cut and sew, which is where the fun really begins.
Beige with a black print. The color didn't photograph so well. So, on Sunday, it will be time to cut and sew, which is where the fun really begins.
Thursday, September 17, 2009
Showers of Love: Dr Kiang Edition: Part Deux
My other project for Dr Kiang's shower was cupcakes. Sadly, they were devoured before I got a picture.
Here's a beater from Wikipedia, just in case you were wondering...
Magenta had wanted to keep things simple, and so we made a very good compromise on baking: Duncan Hines for the cake paired with my incredibly easy buttercream frosting recipe. I think of the frosting recipe as paired down almost to the point of cheating, but it got rave reviews and I was scolded more than once when I tried to move the bowl containing the last few licks of icing into the sink. So, in honor of Dr Kiang and the Tuesday Blue Plate, here is your recipe of the week:
"Bridal" Buttercream
You can make this icing in advance and refrigerate it, but then you need to allow time for it to soften before using. Beating it for a minute or two also helps get it back to a spreadable consistency.
The key to successfully icing your cake or cupcakes is, when you are ready to frost, take a huge glob of frosting and plop it in the center of your cake. Then use your knife or spatula to slowly and systemically spread it around the top, over the edge and down, without picking the knife up from the cake. Just keep going at it until you are evenly iced. When you are done, slide the knife off the edge of the cake. If you pick the knife up, you will rip up crumbs from the cake and then they get mixed in with the frosting and it is a big old mess. A tasty mess! But a mess nonetheless.
Since this got such good reviews, I think I am going to have to test a chocolate version substituting cocoa for some of the sugar.
Here's a beater from Wikipedia, just in case you were wondering... Magenta had wanted to keep things simple, and so we made a very good compromise on baking: Duncan Hines for the cake paired with my incredibly easy buttercream frosting recipe. I think of the frosting recipe as paired down almost to the point of cheating, but it got rave reviews and I was scolded more than once when I tried to move the bowl containing the last few licks of icing into the sink. So, in honor of Dr Kiang and the Tuesday Blue Plate, here is your recipe of the week:
"Bridal" Buttercream
1 lb of unsalted butter, softened to room temp
5 cups of confectioners sugar
3 tsp vanilla (any other flavor would work as well)
Whip the butter with a hand held beater or stand mixer for about 30 seconds on med to get it softened up. Add the sugar and turn beater on low so you don't create a dust storm. Gradually increase speed to get the sugar incorporated. It will begin to look like you are making pie crust (pea size pieces). You will be convinced that something is wrong, but just keep beating and all of a sudden it will become creamy and look like frosting. Beat in the vanilla. Makes enough to very generously ice a cake or 24 cupcakes.Most recipes call for more sugar to butter than I use, but then instruct you to add milk or cream to thin the buttercream out to a spreadable consistency. Ridiculous! By adding less sugar, I've found that I end up with a more buttery and less cloyingly sweet icing that is spreadable without any milk added.
You can make this icing in advance and refrigerate it, but then you need to allow time for it to soften before using. Beating it for a minute or two also helps get it back to a spreadable consistency.
The key to successfully icing your cake or cupcakes is, when you are ready to frost, take a huge glob of frosting and plop it in the center of your cake. Then use your knife or spatula to slowly and systemically spread it around the top, over the edge and down, without picking the knife up from the cake. Just keep going at it until you are evenly iced. When you are done, slide the knife off the edge of the cake. If you pick the knife up, you will rip up crumbs from the cake and then they get mixed in with the frosting and it is a big old mess. A tasty mess! But a mess nonetheless.
Since this got such good reviews, I think I am going to have to test a chocolate version substituting cocoa for some of the sugar.
Wednesday, September 16, 2009
Showers of Love: Dr Kiang Edition
So, as promised, here are a few photo's from Sunday's Bridal Shower for Dr Kiang. I am sure that Magenta and Dr K will post more soon.
Me, Dr K and Magenta
Look at this gorgeous table!
Now on to the crafting; I had 2 assignments for this shower. The first was making jewelry bags for the favors, which were necklaces that Magenta made. You can see the necklaces hanging from the branch that is serving as a centerpiece on the table in the picture above. Everyone got to pick their favorite necklace and take it home in a jewelry bag. Here is mine:
So, as I was finishing up the diaper bag, I was simultaneously working on 20 small jewelry bags. Recognize the fabrics? Black and red satin from my stash? I didn't use a pattern. The final bag is about 2.5 x 3.5, cinched closed with a silk cord. Each bag was easy and quick to make, but the whole project took a while because I was making 20 bags. It was... um... tedious. 'Nuf said.
I will post about my other project - cupcakes! - tomorrow.
Me, Dr K and MagentaIn all seriousness, so many of my favorite people were at this shower - Dr K and Magenta, the Muses, and Mar-Mar... it was such a relaxed and fun day. And Magenta was a magnificent hostess. Everything really fell into place - the decorations were beautiful, the menu was delicious, all of the craft projects were so thoughtful and fun... Magenta, you can no longer claim that you don't throw parties, don't cook, etc. You did and do!
Look at this gorgeous table!Now on to the crafting; I had 2 assignments for this shower. The first was making jewelry bags for the favors, which were necklaces that Magenta made. You can see the necklaces hanging from the branch that is serving as a centerpiece on the table in the picture above. Everyone got to pick their favorite necklace and take it home in a jewelry bag. Here is mine:
So, as I was finishing up the diaper bag, I was simultaneously working on 20 small jewelry bags. Recognize the fabrics? Black and red satin from my stash? I didn't use a pattern. The final bag is about 2.5 x 3.5, cinched closed with a silk cord. Each bag was easy and quick to make, but the whole project took a while because I was making 20 bags. It was... um... tedious. 'Nuf said.I will post about my other project - cupcakes! - tomorrow.
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