a new bloom

the grand 'hickon

2012-02-28T20:44:00.028-05:00

We moved to Philadelphia this past year for a variety of reasons; we wanted to try out a new city, preferably somewhere on the East Coast, I loved living here in college, and my best friend is a resident (pretty high on my 'Reasons to Live Somewhere' list).

Philadelphia has exceeded our every expectation. One of the most welcome surprises of the city has been our access to the great outdoors. Although we're technically in city limits, our neighborhood borders Carpenter's Woods (the home to an incredible group of resident and migratory birds) and the Wissahickon Creek (has a real cult following.. no really, read the history).

I don't think people say this enough, but it's really beautiful here in Philly...

A Sprinter Chicken

2012-02-25T17:00:00.003-05:00

Well, we haven't had much of a winter this year. It's been more of a Spring-Winter, or what I like to call, a Sprinter. But every once in a while, the air carries a chill and the clouds dominate the sky and you just want to hibernate.

For those days, this is your menu.

Roasting any and all veggies rule in my book, but fennel and artichoke are particularly delis together.

Grab a can o' artichoke hearts...

A few bulbs of fennel...

Throw 'em on a baking sheet with your oven at 425 degrees...

Drizzle a little lemon juice (tablespoon), EVOO (3 tablespoons), salt n' peppa and parsley...and VOILA!

How PERFECT is that carving? Rich learned to carve birds from this video by the NYTimes. If you want to really want to impress dinner guests with your cutting skillz, learn this technique.

The Race to a New Chocolate Chip Cookie

2012-02-18T22:56:00.034-05:00

It took ten years for me to master my mom's chocolate chip cookie recipe. The process taught me baking, chemistry, and the importance of precision and exploration in the kitchen. They were my first baking love. But I want to master new recipes this year and I'm on the hunt for a go-to chocolate chip cookie. I'll be experimenting and sharing over the next few weeks.

Today's cookies were made with a recipe involving peanut butter and a little sea salt. The flavor was rich and crisp with a salty and sweet aftertaste that I love. They were easy on the taste-buds.

The shape and texture of these cookies reminded me of the moon. So I made a lunar calendar with phases of a cookie. Wouldn't this be a fun poster?

Ingredients

1 cup cake flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 1/4 cup unsalted butter
1 cup creamy peanut butter
1 1/4 cup light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 lbs. semisweet chocolate chips

Directions

Sift flour, baking soda, powder and salt in a stainless steel bowl and set aside
Cream butter, peanut butter and sugars together
Add vanilla and eggs one at a time, mixing well after each
Add dry ingredients until just combined
Add chocolate chips and mix with a wooden spoon until evenly distributed
Chill dough for at least one hour
Scoop 1/8 cup dough onto baking sheet and sprinkle top with sea salt. Bake at 350 degrees for 15-18 minutes until the sides begin to brown
Remove the baking sheet and place on wire rack to cool for 12-15 minutes ON BAKING SHEET and then transfer cookies to wire rack to finish cooling completely

happy valentine's day

2012-02-13T16:57:00.007-05:00

I hope you are extra sweet to the people you love and appreciate today...regardless of whether they are a partner, spouse, child, friend, coworker, sibling, neighbor, or even pet. Have a lovely day, everyone!

An Illustration & DIY Frame

2012-02-06T13:56:00.042-05:00

This was my parent's Christmas present. The graphite illustration is a Rich Kelly original :) It's a scene from the movie, "It's a Wonderful Life," my dad's all-time favorite.

In addition to the beautiful illustration, Rich handcrafted the frame with reclaimed gymnasium flooring from our local architectural salvage group Philadelphia Salvage. They have the coolest materials and we love wandering through their Mt Airy store.

Building the frame out of gymnasium flooring was intentional and complimented Rich's illustration perfectly.

In the movie, George Bailey and Mary Hatch meet and dance the Charleston together on a retractable gymnasium floor. While dancing, prankster Freddie opens the gym floor, prompting George and Mary to fall in the swimming pool but continue dancing and eventually draw the entire crowd into the pool. It's a pivotal and lighthearted scene, as well as the catalyst for George Bailey's life to begin.

And this is the piece's resting place in my parents' new home...

A Guide to Pittsburgh

2012-01-31T13:37:00.001-05:00

This weekend, Pittsburgh will welcome two rad new residents. My dear friend Jessica and her hubby Doug are moving from East to West across Pennsylvania to start their new life in the Burgh.

As someone who has city-hopped over the last couple years, I was excited to share some of my favorite Pittsburgh spots with them in the form of a flip-book to make their transition a little smoother.

By Neighborhood

Oakland
Lulu's Noodles
Caliban Used Books
Phipps Conservatory and Botanical Gardens
Carnegie Museums (especially the dinos at the Natural History!)

Waterfront
Pre-order a dozen of Nancy B's chocolate chip cookies and prepare to eat the BEST cookies of your life

Oakmont
Oakmont Bakery
BrrKee's Ice Cream (get a scoop of Kahlua flavor)
Walk along the train tracks

Point Breeze
East End Brewery for the Growler hours
East End Food Co-op
Point Brugge Cafe for mussels and frites
The Cafe at the Frick for brunch or tea

Squirrel Hill
Gullifty's a Pittsburgh dessert staple
Bankok Balcony yummy tofu curry
Aiello's Pizza my brother Taylor, a pizza guru, swears it's the best

Shadyside
MCN Salon for a pampering cut & color
Girasole for a romantic date night
Oh Yeah! Ice Cream for a yummy scoop (dog friendly!)
Amazing Yoga for sweats and stretches

Regent Square
D's 6 Pax for hot dogs and the beer cave
Ambiance Boutique thrift
Square Cafe for brunch
Regent Square Theater for an indie flick

South Side
Drink some beer at Fat Head's Saloon
Frequent the following restaurants: Dish Osteria, Cafe du Jour and Nakama (get the sushi)
Big Dog Coffee for a spritzer and cup o' joe with your pup

Downtown & the Strip
Roxanne's Dried Flowers
Primanti's, Pamela's Diner and Enrico Biscotti
Take a walk around and under the Convention Center
Kayak ride at PNC Park

East Liberty
Kelly-Strayhorn Theater
Conflict Kitchen & The Waffle Shop
Paris 66

*(I should have added Lawrenceville to the book)

Lawrenceville
Piccolo Forno for amazing flatbread - BYOB
WildCard for hipster goodies (think a glorified Paper Source with a Pittsburgh flair)

The Winter Hues

2012-01-24T10:45:00.000-05:00

Ah yes, there it is. That crisp pure white snow we've been waiting, or bracing, for finally arrived.

Our perfect little snow day entailed waking up, whipping up a quick banana bread recipe, throwing it in the oven for an hour, and scampering over to the park next door for snow play time.

As we walked back home, soaking wet and red-nosed, we stepped foot inside our door to the knock-down smell of bananas baking. We stripped our snow gear and cuddled in warm dry snugly slippers before taking the bread beauty out of the oven for breakfast.

I added pistachios and a few chocolate chips in the bread to spice things up. And I can safely say this is my new go-to recipe for banana bread. Simple staple ingredients, little prep time, and an hour of baking yields perfection.

I'm trying something new

2012-01-09T12:00:00.005-05:00

It could be the arrival of the new year, but I've been craving newness lately. My go-to recipes, techniques, and even photography style feels a little stale. So I'm playing with animation instead of straight-up photography. And here's a new technique I just learned to make waffles.

I'm excited to see what 2012 brings, and I hope you'll come along on the journey with me.

The trick for making restaurant-style waffles that are light, crispy and yummy? Separate your egg yolks and whites. That's it. Easy, right?

Be careful when you beat your egg whites in the mixer. The mixing bowl should be completely clear of water, oil, or residue. Egg whites are so sensitive and getting them to peak is dependent on the cleanliness of your mixing bowl. Okay, now go to town!

Waffle Recipe

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 canola oil
2 egg whites (beat in mixer to form peaks)

In a mixing bowl, combine flour, baking powder and salt. Make a well in the center. In a separate bowl, beat egg yolks. Add canola oil and milk. Add egg yolk mixture to the well in the dry mixture and stir until combined (it should still be lumpy).

In a mixing bowl, beat the egg whites until they are frothy and begin to peak. Make sure the mixing bowl is completely clean and no egg yolks are in the whites. Add the peaked egg whites to the batter and stir.

Pour batter into the waffle maker and cook about 1-2 minutes until waffles start to brown.

work for The Daily

2012-01-02T12:38:00.018-05:00

I had the opportunity to photograph Silk City Diner for the very rad iPad publication The Daily this past month.

I want an iPad just so I can oogle this app every day. It's that good. Here is my contribution to the Arts & Life section published on December 31st.

And here are a few photo outtakes that didn't make it in to the final article.

Looming Large

2011-12-28T11:00:00.001-05:00

It was 11AM when our trusty Lincoln Towncar pulled in to the Family Heirloom Textile Factory in Red Lion, PA. The factory is housed right besides the old farm and creek where Granny (Rich's grandmother), used to hunt muskrats with her cousins who were well-versed in the art of trapping.

As with many of life's great things, it was not much of a sight from the outside. But as we stepped inside, owner David Kline, sitting at an antique desk with his fingers clasped, started to talk and offered to give us a tour through his looming factory. And the rest was, is, and will continue to be amazing history.

The Family Heirloom Textile factory is one of the only surviving textile mills in the United States. Taking original 18th and 19th century loom designs, the factory produces new rugs, stair runners, throws, curtains, etc.

The entire production process is incredibly intricate. As you can see below, hundreds of cardboard pages with holes designating designs are woven together into a long instruction sheet for the looms. It takes hundreds of sheets to create just a few shapes or letters.

Authenticity-seeking Hollywood producers commission David to make stair runners and carpets for their historical fiction blockbusters (Gettysburg, Gods & Generals, etc.) and he has a tear-sheet that would make any prop-dealer green with envy.

Most of the machines are antiquated and worth virtually nothing outside the walls of the factory. But they are the heart and soul of Family Heirloom. David and a few employees keep them up and running on their knowledge and elbow grease alone.

Here is a glimpse at some of the fabrics they produce. Rich and I bought a few pounds of scrap fabric to cover our wooden stairway.

Next door to the factory is a charming old stone home completely outfitted with many of Family Heirloom's designs. You can browse, shop and take a little 18th century home with you.

A late December birthday

2011-12-19T07:20:00.000-05:00

Celebrating a birthday near Christmas always gets a bad rap...but having a late-December birthday myself, I can attest to its greatness.

The chilling weather makes hibernating indoors socially acceptable, holiday baked goods abound, and friends and family are in festive and celebratory moods.

Today, I think I'm going to curl up in bed and enjoy a sugar cookie or two.

When I splurged and bought my Anthropologie duvet last year, this is precisely the scene I imagined.

Rich mixed a perfect palette of icing colors (check out the unique lavender and goldish mustard) as I decorated the cookies.

I think this year's cookies turned out quite lovely. And as most of these types of projects go, they felt too pretty to eat...but we got over that feeling quickly.

I used this popular sugar cookie recipe (word to the wise: let the dough chill overnight, it makes a world of difference when you go to cut out shapes) as well as this simple icing recipe. When it comes to sugar cookies and icing, I like to keep it traditional and defer to the tried and true recipes. However, let your creativity run wild when it comes to icing colors, decorations designs, and sprinkleology.

Gingerbread Anise Biscotti with White Chocolate

2011-12-05T12:00:00.002-05:00

If you're a regular reader, you know one of my favorite places to frequent when I'm visiting family in Pittsburgh is the Strip District. Penn Avenue is always jam packed with locals shopping for aromatic coffees and teas, freshly-caught seafood, just-baked biscotti or handmade crafts. It's chaotic and energizing all at once and I always leave with something interesting.

Over Thanksgiving, Rich's extended family visiting from out of town provided the perfect excuse to embark on a Strip District adventure. I walked away with an enormous bag of star anise and a lust for biscotti.

I did some digging and found a great recipe for Gingerbread biscotti and knew the addition of Anise would really take it over the top.

With some cute packaging, I think this recipe would be a sweet gift idea for the coffee lovers in your life.

Texture is a big point of contention among biscotti eaters. It's a little of a Goldilocks and the Three Bears syndrome...some like it hard, some like it soft. For me, some point in the middle (toasted exterior with a soft center) is juuuusssttt right.

If you like a full-on crunchy version, bake these for a few minutes longer than suggested.

I think next time I'll write some pretty cursive messages on top :)

Gingerbread Anise Biscotti with Drizzled White Chocolate

adapted from here

ingredients
1/3 vegetable or canola oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
2 tablespoons ground star anise
2 teaspoons ground ginger
1 cup white chocolate chips for melting

directions
Preheat the oven to 375 degrees. Grease a cookie sheet.

In a mixing bowl, combine oil, sugar, eggs and molasses. In another bowl, combine flours, baking powder, ginger, pumpkin pie spice and ground star anise. Mix dry ingredients in egg mixture to form a stiff dough.

Divide the dough in half and shape each half into a rolls the length of the cookie sheet. Place rolls on sheet and pat down with your hands to flatten to about a 1/2 inch thickness.

Bake in a preheated oven for 25 minutes. Remove from oven and set aside to cool.

When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

When biscotti are completely baked and cooled, melt 1 cup of white chocolate in a double broiler. Place melted chocolate in a plastic bag and cut a tiny tip at one corner for piping. Decorate as your heart desires. Let chocolate cool completely before serving.

Pomegranate Greek Yogurt Pancakes

2011-11-29T07:50:00.000-05:00

I'm a big fan of greek yogurt. I love the texture, the richness and the way it instantly fills me up. But it's also versatile and can be used in baking and cooking alike. So when my friend Jessica recommended a greek yogurt pancake recipe, I was immediately sold.

And this recipe is truly a testament to how a simple ingredient swap can change everything.

They're surprisingly healthy and provide that all-important protein in the morning to keep you full all the way to lunch and beyond. I had a few pomegranates handy and thought they would make a yummy addition to the batter. I was right.

Here's how it's (so easily) done:

Greek Yogurt Pancakes with Pomegranates

1/2 Cup all-purpose (or whole wheat) flour
1 Tablespoon sugar or Splenda (I used sugar)
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup Greek Yogurt
2 Large eggs
1/2 Teaspoon vanilla extract
2 Tablespoons milk
1/2 cup pomegranate seeds

Mix together the dry ingredients (flour, sugar, soda and salt) and then add the greek yogurt until blended. In a separate bowl, add the wet ingredients (eggs, vanilla extract, and milk) and whisk. Once blended, pour the wet ingredients into the batter and mix all together.

Heat a cast-iron skillet over low heat and spray with cooking spray. I made 1/4 cup pancakes and got about 8 out of the batch (if you make bigger plate-sized pancakes, expect to get around 4 or 5). The ones I made ended up being sand dollar sized.

Pour batter and wait until the top starts to bubble and flip (these pancakes burn easily, so keep a watchful eye and keep that heat low). Serve immediately with a little maple syrup and fresh fruit.

my burning house

2011-11-21T13:30:00.001-05:00

The Burning House project by Foster Huntington asks what you would reach for and run with if your house was on fire.

This is my submission, which just so happened to appear on his site this week.

Trusty brown leather purse
My grandmother’s necklace and mother’s earrings
The Book of Garden Flowers
Thrifted Cake Serving Knife
My favorite shirt and belt
Copper Bundt Pan
Well-worn Converse sneaks
Favorite hand-painted plates and keys
My camera
My Macbook and iPhone
Full hard drive with all my photographs
Measuring Spoons
My Passport and favorite leather cardholder
Cigar box that holds treasures
Handmade candlesticks from Uganda gifted from dear friend Lindsey

Go peruse the site and ask yourself the same question. It's freeing and revealing to see a visual representation of your valuable possessions.

Starting to Deck the Halls

2011-11-14T18:30:00.000-05:00

Each year around the holidays, my mom transforms our home in Pittsburgh into a warm, rustic, ribbon-and-raffia-flowing wonderland. It feels warm and all-encompassing in the most welcoming and festive way.

This year I'll be in my Philadelphia home for a majority of the holidays, so I'm embarking on creating some my own holiday decorations to spark the spirit. The first of the season are Orange-Clove Pomanders.

Grab between six and eight oranges and a bag full of whole cloves. Take their general color, shape and sturdiness into consideration (i.e. the cloves are actually whole and the oranges are round and unbruised).

Plan out your designs and begin sticking the cloves directly into the oranges. Try to avoid putting too much pressure directly on the top of the cloves. You can use a toothpick to create holes beforehand if you prefer.

As you go along, pause every once in a while and smell the aromas the skin on your fingers takes on. It's better than any hand lotion you'll ever find in a store.

After all of the cloves are inserted, roll in a mixture of spices (I used cinnamon, cloves, ginger and ginger). Then set aside for a few weeks until completely dry. Once dry, you can use as an ornament on a Pine, Wreath or Garland.

Dark Chocolate Bark with Dried Cherries, Apples and Pistachios

2011-11-10T09:28:00.002-05:00

Lured by November warmth, deepening hues of foliage, and new sights to see, we have been exploring parks around our neighborhood.

We're beyond belief spoiled.

Our favorite park so far has to be Pastorius in Chestnut Hill. If live in Philly and own a dog, or just live in Philly, you need to check out this gorgeous space before snow hits the ground.

In preparation for the holiday season, I've been trying to brainstorm reasonable gifts for neighbors. Holiday dark chocolate bark seems the perfect choice...impressive-looking, decadent and seasonal.

Grab a few bars of your favorite dark chocolate (I hit my local Trader Joes and picked up the Dark Chocolate One Pounder). Melt the chocolate down using a double boiler and spread evenly across a baking sheet lined with parchment paper. Let cool for several minutes and proceed to sprinkle with any toppings you see fit. I went with dried apples, dried cranberries and pistachios (all from Trader Joes as well). Let cool completely and store in the refrigerator for up to two weeks.

Once completely cooled, go ahead and break the chocolate apart. Be careful, the chocolate melts quickly when touched, so don't spend too much time worrying about the perfect breaks or if you're a perfectionist, use a wooden utensil.

Once it's all broken up, throw back in the refrigerator to firm up again.

And finally, dress it up and package for friends. I'll be perusing thrift stores over the next few weeks for antique tins to line with parchment or brown tissue paper and wrap a red ribbon and some bakers twine around for a near-effortless holiday treat.

Baked Apple Donuts with Caramel Lace Garnish

2011-10-18T20:00:00.008-04:00

An abundance of apples in the kitchen and an approaching out-of-town weekend is always great motivation for me to bake. I hate ingredients going bad and returning to a house of rotting food is just depressing. The result was these glorious baked apple donuts.

The smell of the house alone was worth its weight in gold. Not to mention, the texture and taste of the donut was dense and rich and reminded me more of a scone or muffin. It quickly became a new household favorite.

And why the caramel lace garnish? Well, it was the perfect crunchy compliment to the softness of the cake and apples. It did take a few batches of caramel and even more sheets of parchment to get the right design, but the end result really took things up a level.

I may have gotten a little Jackson Pollock-y with some of the designs.

Here's what the donuts looked like sans caramel. So simple yet rich. I dipped the tops in melted butter and sprinkled a little cinnamon and sugar. Yeah, that's the stuff.

Try this recipe as soon as you can. Even if you don't have the time or patience for the caramel garnish, the donuts come together laughably quick and could be whipped up in the morning for a sweet start to the day.

Baked Apple Donuts Recipe

1 ½ cups sifted all-purpose flour
1 ¾ teaspoon baking powder
¼ cup sugar
¼ cup brown sugar, lightly packed
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1/3 cup butter, cold and cut into small pieces
1 egg
1/3 cup milk
1 ½ cups apple, peeled and cored, tiny bite size pieces
¼ cup butter, melted
¼ cup sugar
1 tablespoon cinnamon

1. Preheat oven to 350 degrees
2. Whisk flour, baking powder, sugars, salt, cinnamon and nutmeg in a large bowl.
3. Add cold chopped butter and use a fork to cut the butter with the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, beat the egg and mix in the milk. Fold in the chopped apples.
5. Add egg mixture to flour mixture and stir (but do not over-mix).
6. Fill greased donut pan about 3/4 full.
7. Bake for 15-17 minutes.
8. Unmold each donut gently and lightly dip in melted butter.
9. Sprinkle cinnamon/sugar mixture on top.

Caramel Lace Garnish Recipe

4 ounces water
8 ounces sugar
a pinch of salt

Cover a cookie sheet with parchment paper
Mix water, sugar, and salt into a small to medium pot and set it over medium heat. Make sure the pot is as centered over the heat as possible as to get even distribution.
Stir the mixture until the sugar dissolves; once the mixture begins to simmer, stop stirring. Let the mixture cook, undisturbed, until it begins to take on a rich, amber color. If you notice any dark spots forming, or one side of the pan coloring faster than the other, give it a gentle stir.
When the mixture has turned a nice amber color, shut off the heat and transfer the pot to a cooling rack or a pot holder. The caramel will burn very easily, so pay close attention and pull from the heat as soon as the color appears.
Let the caramel cool for 1-2 minutes. This mixture is HOT so keep your fingers away at all costs.
Use a metal or wooden spoon to scoop out a little caramel. Hold the spoon over the parchment lined cookie sheet and allow the caramel to drizzle down to the paper. *If the caramel is dripping into beads instead of a connected line, wait a minute more and let cool. Drizzle the caramel into a pattern, whatever size and shape you like. You may need to experiment with the first few to get the hang of drizzling.
Allow the caramel designs to cool thoroughly before using or storing. To use, simply peel the parchment away from the caramel and garnish any dessert that needs a hint of caramel and a pleasant crunch.
To store, cut the parchment into pieces with the caramel still attached and store, stacked, in an airtight container. The caramel will keep indefinitely.

an exciting announcement

2011-10-17T09:04:00.005-04:00

my photography prints are now up for sale!

so go and check out my online store and buy lots of them :)

*if you don't see the print you want, just let me know the image and size and we'll make it happen.

Potato and Apple Medley Roast with Shallots

2011-10-17T07:00:00.000-04:00

We're settling nicely in Philadelphia and autumn is welcoming us warmly.

The beauty of the foliage strikes me every time I look down at my feet and Scout (currently in a cone after losing her lady parts) loves to romp around and try to catch the falling ones.

I spent the weekend roasting garlic and christening our new digs with the aroma of good food.

I'm consistently caught off guard when I start craving food in accordance with the season. Just when I think I can't say goodbye to fresh berries, sweet potatoes and honeycrisp apples call to my heart and usher me, entranced, to autumn.

The most time-consuming part of this roast recipe is peeling the potatoes and slicing the veggies and fruits. A mandoline slicer would cut back significantly on prep time and I keep telling myself to just suck it up and invest in one. And now that I have bags of leftover potatoes in the closet, I just might.

However, after the prep and arranging, this is a breeze. Let your oven work its magic.

Roasted Potato and Apple Medley with Shallots
Adapted from Martha Stewart's Crispy Potato Roast

Ingredients
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
3 pounds russet potatoes, peeled
3 pounds red potatoes, unpeeled
4 shallots, thickly sliced lengthwise
4 small red apples, unpeeled
Coarse sea salt
Black Pepper
8 sprigs thyme and rosemary

Directions
1. Preheat oven to 375 degrees. In a microwavable bowl, combine butter and oil. Microwave until the butter is melted. Brush the bottom of a baking dish with about 1/3 of the mixture. Peel the white potatoes (I used Russet), and slice the potatoes and apples very thin crosswise with a sharp knife or mandoline.

2. Arrange the potato and apple slices vertically in the baking dish, alternating the colors randomly. Chop the shallows and wedge them throughout. Brush the remaining butter mixture on top of the dish and sprinkle with sea salt and pepper to taste.

3. Bake for 1 1/4 hour. Remove from oven and add thyme and rosemary and return to oven. Bake for another 25-30 minutes until the dishes reaches your desired brownness.

fig and prosciutto flatbread with goat cheese

2011-09-27T08:00:00.001-04:00

As figs slowly disappear from farmer's markets and grocery stores, go and snag a pint or two today and make this pizza. It's not often a recipe so simple with almost zero prep time can turn out so beautifully and artful.

From bottom to top, all of the ingredients hail from Trader Joes. The recipe simply requires a bag of their plain pizza dough, organic california black figs, prosciutto and crumbled goat cheese and you're ready to roll.

Cut the figs in either circles or quarters, which ever you prefer. I liked the idea of mixing the two to show the versatility of appearance just by changing up the shapes.

My experience with Trader Joes' pizza dough has been wonderful with the plain dough. However, if you want whole wheat or garlic and herb crust, you're better off making it from scratch.

Let us the plain dough rise for about a half hour before rolling it out on a floured surface. Brush it with olive oil and crushed garlic before baking. Bake for 6-7 minutes, take out the crust and arrange the figs, prosciutto and goat cheese and bake for another 3-4 minutes until the cheese is melted and the crust is browned.

The little bumble bee in the below photograph is not recommended as an additional topping.

Caramel Covered Pears

2011-09-20T19:22:00.046-04:00

Admit it. Pears are downright sexy.

Look at those curves. The elegance. It's almost understandable why every women's lifestyle magazine has an article entitled "Clothes To Compliment Your Body Shape" which follows by telling the reader to identify their body shape by fruit. Are you an apple? A pear? Great! A brown burlap sack is perfect for you this fall!

Their sexiness led me to dress these autumnal pears in something especially revealing... caramel with a side of pearls.

Yeah, you work it pears.

Here's how it all goes down...

Caramel Covered Pears with Sanding Sugar and Drizzled Chocolate

5-6 pears (try to pick out pears with sturdy stems)
2 cups granulated sugar
1 cup light brown sugar
2/3 cup unsalted butter (10 tablespoons) cut into pieces
2/3 light corn syrup
1 cup heavy cream
1 tsp kosher salt
2 tsp pure vanilla extract
6 oz. dark chocolate chips or dark chocolate bar (no more than 70% cocoa) cut into pieces
2 tablespoons shortening
Sanding sugar or gold sprinkles

In a large stainless steel heavy-bottom pan, mix the sugars, butter, corn syrup, cream, salt, and vanilla extract. Bring to a medium heat, stirring very often to prevent burning, until the mixture reaches approximately 250 degrees Fahrenheit. Use a candy thermometer to gauge the temperature. If you prefer a slightly thicker and darker caramel coating, let the mixture reach between 255 and 260 degrees. Upon reaching the desired temperature, remove the pan from heat and let cool for one to two minutes.

Hold the pears by the top or the stem and dip into the caramel and twist until they have been approximately 2/3 covered. Let the excess drip from the bottom back into the pan and transfer to a wax paper-lined baking sheet to dry. Apply sanding sugar or sprinkles.

*As a note, the caramel dries extremely quickly, so if you're planning on using sanding sugar or sprinkles, they should be applied as fast as possible. If you're going the melted chocolate route, you have more time and will wait until the caramel coating is totally dried before applying the chocolate.

Melting the chocolate: Using a double broiler, boil approx. 3 cups of water. Place dark chocolate and shortening in completely dry (*any touch of water will cause the chocolate to seize) upper pan and mix constantly using a rubber spatula until melted. Once the chocolate is melted and thin, pour into a thick plastic bag. Cut a small opening in one of the lower corners and use to decorate. Let the pears harden in the refrigerator before serving.

Embroidered Donuts

2011-09-06T16:00:00.000-04:00

Hi, this is Erin.

And Rich (creator in crime and resident donut connoisseur).

The two of us brought together two things we love (donuts being Rich's love and embroidery/sewing being Erin's newest let's-see-if-I-stick-with-it love) to put a non-traditional spin on a traditional albeit delicious baked good.

Originally inspired by Clockwork Lemon's embroidery cake that uses sprinkles as a cake topper, we painstakingly sat at our kitchen table armed with nothing more than tweezers and patience (Rich had patience, Erin less so).

Erin found the biggest trick was placing the sprinkles before the icing hardened, which was little more than 10 minutes.

Rich found the biggest challenge was not dunking his creation in milk before Erin could photograph it.

Plum Flognarde

2011-08-23T15:00:00.001-04:00

I love anticipating the upcoming season. Deep in the heat of summer, my heart yearns for pumpkins, autumnal foliage, and bursting yellow mums. I smell a bonfire in the distance and think of cool evenings, brown leather boots and pumpkin beers. This past weekend finally held a hint of autumn in the air.

Rich and Scout felt it too.

This anticipation applies to produce seasons as well. I can't wait to get my paws on squash, plums, and okra as soon as they hit the market. Which explains why, in my haste, I bought four pounds of plums this past weekend. A pint of unique Pineapple Ground Cherries from Green City Market also made its way into my life.

How lovely and delicate they were, with a surprisingly flavor that could be savored on its own or in a chutney. But I digress.

I tried something new that would showcase the beauty and symmetry of this royal looking fruit. It's called a Flognarde [flow nyard] and it's the marriage of custard and cake with the texture and taste of a super-sized crepe.

Start thinking old world Parisian baked delicacy and you're on the right track. It's fantastic paired with french vanilla ice cream or gelato after dinner. Or warm it up in the oven for a few minutes and pair with a dollop of greek yogurt and a warm cup of coffee in the morning for a sweet start.

Plum Flognarde

7-8 ripe plums
1/2 cup plus 3 tablespoons granulated sugar, divided
2-3 tablespoons brandy
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk
3 large eggs
3 tablespoons melted unsalted butter
1 teaspoon pure vanilla or almond extract

Preheat oven to 375 degrees F. Butter or pan spray a cast iron skillet. For added ease, cut a circular piece of parchment paper and place on the bottom of the skillet, spraying under and over it with cooking spray.

Cut each plum in half crosswise and remove the pit. Slice the plums into pieces approximately 1.5-2 inches thick. Combine the sliced plums with brandy and 2-3 tablespoons sugar. Let marinate for at least 10 minutes.

In a food processor, combine flour, 1/2 cup sugar, salt, milk, eggs, butter, vanilla, and liquid from plums (I placed a plate over the bowl of marinated plums and let the liquid drain into the food processor). Pulse until incorporated and consistent in texture.

Pour batter into cast iron skillet or 9 inch round baking pan. Bake for 25 minutes until batter is set. When you remove from oven, flognarde will be puffed and overflowing. It will sink rapidly within a few seconds. At this point, arrange sliced plums on the flognarde, starting on the outside rim and working your way to the middle. Sprinkle 1-2 tablespoons of sugar over the top of the plums and bake for an additional 20 minutes.

Let cool before serving. Sprinkle with powdered sugar if desired. Yields 6-8 servings.

Lavender and Lemon Infused Vinegar

2011-08-16T09:10:00.001-04:00

Herb or floral infused vinegar, a frequenter of farmer's markets in the summer, is truly a gorgeous and customizable gift. Just grab a vintage bottle from a second-hand store, pick a few herbs or flowers, and pair it with a trusty recipe.

I opted to use a handful of the dried lavender buds I got from the lovely Roxanne's Dried Flowers in Pittsburgh as well as a spoonful of dried lemon peel from our local Whole Foods in my variation.

1/4 to 1/2 cup dried edible-grade lavender buds
1 T dried lemon peel
1 cup white wine or champagne vinegar

Here's how it's done: In a clean mason jar or pretty glass bottle, place lavender buds and lemon peel in the bottom. Slowly pour the vinegar over them until it reaches the top. Seal the jar tightly and shake. Place on a window sill and shake once a day for at least two weeks.

When the vinegar looks good and ready, pour the liquid through a strainer and simmer in a pan for a few minutes (do not let it reach a boiling point). Return the vinegar to the original jar and cover tightly. Store in a cool dark place for up to a year.

Saffron Cardamom Donuts with Lavender Honey Glaze and Crushed Pistachios

2011-07-31T21:00:00.002-04:00

In the world of baking, incorporating an nontraditional spice into a traditional baked good can provide an exciting challenge to your taste buds and make you experience a pastry with new eyes (or tongues).

Traditional go-to spices, cinnamon and nutmeg, are wonderful, warm, and familiar. But sometimes I like to challenge my taste-buds and expand my palette a bit, which is exactly what this recipes offers. The complexity of new flavors helped me savor the dessert and feel more satiated.

This recipe takes traditional cake donuts to another level by incorporating Spanish Saffron and Cardamom. To balance the earthly flavors of the spice-infused donuts, I made a Lavender Honey Glaze and sprinkled some crushed pistachios over the tops. It was really delicious and fresh-tasting.

Here's how it all breaks down...

In the spirit of full disclosure, this recipe is not for the faint of heart. It requires a good four hours of time and even more patience and attention. So save it for a day when your distractions are few and far between. And if you never have those kinds of days... well, just enjoy these photographs and we'll leave it at that.

Saffron Cardamom Donuts with Lavender Honey Glaze and Crushed Pistachio

Donuts

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon (or about 20 strands) saffron
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla (or almond) extract
1 tablespoon shortening

Glaze

1/2 cup Lavender-infused honey
1/2 cup confectioner's sugar
3 tablespoons hot water

1 cup crushed pistachios

Directions

Preheat oven to 325 degrees F. Lightly grease or spray a doughnut pan.

In a small saucepan, combine 3/4 cup milk (I used 2%) with saffron strands. Gradually bring to a boil, stirring frequently. As soon as milk starts boiling, remove from heat and let steep for 1-2 minutes, stirring often. Allow to cool for 5-10 minutes. This process releases the saffron flavor from the strands and infuses the milk with a deep yellow color.

In a large bowl, mix flour, sugar, baking powder, cardamom, cinnamon and salt. In a separate bowl, combine the eggs, saffron-infused milk, vanilla (or almond) extract and shortening. Beat until mixed. Add the liquid ingredients to the dry ingredients and stir until well blended.

Fill each doughnut form approximately 3/4 full. Bake 8-10 minutes in the preheated oven until the doughnuts spring back when touched. Remove from oven and allow to cool slightly (5-10 minutes) before removing from the pan and placing on cooling rack.

As doughnuts are cooling, prepare the glaze by combining 1/2 cup of Lavender-infused honey with 1/2 cup sifted confectioner's sugar. Add 3 tablespoons of hot water, one tablespoon at a time until the mixture is blended.

Dip the cooled doughnuts into the glaze upside down (face first) until they are a little more than halfway submerged. Turn right side up and place on cooling rack (side note: this is a sticky messy process, so I would recommend placing wax paper or aluminum foil under the cooling rack to catch any runaway glaze.)

As soon as the glaze is applied, sprinkle the crushed pistachio on the top of the doughnut, pressing larger pieces into place if necessary.

Allow to cool for an additional 10 minutes and then enjoy! These babies are best enjoyed the day of :)

a summer s'more pie

2011-07-25T21:39:00.015-04:00

My summer has been full of pie. Blueberries, strawberries, apples, peaches, blackberries. Whatever the farmer's market served up, I was pie'ing up.

This past weekend, I needed a fruit break and ventured into the cocoa territory. The result was a you-have-to-taste-to-believe-it S'more pie with bittersweet chocolate, homemade marshmallows, and a graham cracker crust.

This bittersweet baby did not disappoint. I used Smitten Kitchen's recipe and would recommend it. Just prepare to devote at least 3-4 hours of time to the process and about 45 minutes of your intensely focused attention to get ingredients to the precise temperatures and consistency.

The marshmallow topping has the perfect candy crackle after broiling for a few minutes.

Oh, and sunflowers are in their seasonal prime right now. Get them in bunches, get them cheap, and be welcomed by their happy faces in the morning.

a la violet beauregarde

2011-07-11T21:00:00.002-04:00

I always have a pack of bubble gum in my purse. The last several years of my chewing gum addiction has led me to try almost every brand and flavor of gum on the market. Icebreakers, Stride, 5, Trident, Orbit, I didn't discriminate at first. I bought whatever was on sale or whatever new packaging grabbed my attention.

But as my chewing gum palette became more refined (as if chewing gum can ever be refined), I became more and more selective about my gum choices. Leading me to be able to give a pretty detailed breakdown of why I like what I like.

This is a fair representation of me on a daily basis...

The bright neon colors and poorly designed packaging of the grocery store gum aisle scream visually loud enough to make you turn around and walk away.

But instead of grabbing the first thing that holds your gaze, recall this below chart for your maximum chewing pleasure.

The chart features my 'best of the best' picks. They all taste delicious... at first. But how they maintain their flavor is a very different story.

Let's start on the bottom...

Icebreaker's Ice Cubes in Lemon and Raspberry is delicious. The first five seconds of the chewing experience is bold, sweet, and one of the best artificial Lemon and Raspberry tastes I've enjoyed. Sadly, the bliss ends after those 5-10 seconds and you're left with a pretty bland gum.

Orbit Mist Raspberry Lemon Dew is really yummy and such a great flavor combo. It lasts a little longer than the Icebreaker's Ice Cubes, but not by much, maybe a few minutes.

5 gum is known for holding great flavor, and I'm only speaking about their fruity flavors (React and Vortex), but on the 'holding flavor' scale it ranks right in the middle. The flavors aren't nearly as potent or bold as the Icebreakers or Orbit flavors, but the flavor holds and there's something to be said for that.

Trident Vitality is one of Trident's newer gums that boasts added Vitamin C. The taste is solid and different with more citrus than strawberry and the flavor lasts.

Extra's Dessert Delights are SO tasty and unique. There are three dessert flavors; Orange Creamsicle, Strawberry Shortcake and Mint Chocolate Chip

Trident Layers is at the top of my list. It's my go-to gum for surprisingly long lasting flavor and the biggest bang for your buck. It beats out its competitors by a long haul and has rad flavors and tastes to boot. My favorite is either the Apple & Pineapple or Strawberry & Citrus but the Mint & Melon is equally interesting. Take my word, buy this gum and give it a whirl. You won't be disappointed.

a patriotic city escape

2011-07-06T23:00:00.000-04:00

The long Fourth of July weekend provided the perfect break to escape to Madison, Wisconsin for a couple days. The last time Rich and I visited (and the first time I experienced Madison) was in the dead of winter. We were bundled in puffer jackets and walked briskly, with our heads down, to keep our bodies warm from the treacherous conditions. I liked Madison despite the cold, but I loved Madison in the red hot summer.

We slowly meandered around the well-known farmer's market at the Capitol building on Saturday morning.

We ate freshly baked spicy cheesy bread by the handful.

And made sure to hit up the samples of famous Wisconsin cheese curds.

We made time to pose for a few photographs to remember it all.

Surrounded by water, a canoe seemed the perfect way to experience a different view of the city.

The icing on the cake (or whipped cream on the waffle, if you will) was a hole-in-the-wall treasure called Sofia's Bakery and Cafe. The adorable breakfast spot is only open Saturday and Sundays opening at 8AM and when we arrived around 8:10AM, there were already several people in front of us in line.

Walking in to Sophia's felt like walking into a friend's kitchen, full of aromatic smells of brown sugar and butters. Trays of muffins, cakes, and tarts literally pulled right out of the oven sat on the counter cooling for a few minutes before they were devoured by us and our fellow early birds.

The space was tiny, with only four or five mismatched tables and chairs inside and three tables outside. The self-serve coffee bar, with no two coffee mugs looking the same, was equally charming.

The waffle with peaches and blueberries just speaks for itself...

Little Scout waited patiently under the table clinging to the hope that something sweet and sugary would fall from the air.

All in all, I can't wait to return to Madison and wholeheartedly recommend it as a weekend getaway if your summer calendar allows. And don't cheat yourself, go to Sophia's (early!) and eat a muffin or three.

my midweek bouquet

2011-06-29T07:00:00.000-04:00

Wednesdays can be so cruel. Sitting smugly in the middle of the week, it smirks at your weekend-loving heart and chuckles as you try to see over the horizon and get a small taste of the upcoming freedom.

Nothing eases the pain of a long-feeling week like a bunch of flowers. To be specific, a wild summer bouquet that currently sits in my room filling the air with whimsical stems and fragrant smells.

They almost make me forget what day it is.

THE chocolate chip cookies

2011-06-26T17:30:00.005-04:00

My far and away favorite recipe from my family's baking arsenal is the chocolate chip cookie. Two or three dozen cookies usually last two or three days in our house. They are just that good.

The below recipe has been passed through my mother's family, appearing at family picnics, graduation parties, and late night conversations over coffee. I make this recipe when I feel particularly home sick and need a smell to bring me to my mother's kitchen.

Here is the step by step tutorial. The success of these cookies is dependent on adding the ingredients in the right order and the right way, so follow the directions carefully.

Start by beating the sugars and unsalted butter until creamy. While the mixture is beating, combine and mix the dry ingredients in a large bowl and set to the side.

Beat until the mixture looks like this...

Add the eggs, one at a time, until fully combined.

The batter should look like this.

Add your dry ingredients gradually. I usually spoon several tablespoons at a time until fully combined.

Add in the vanilla extract.

Manually mix in semi-sweet or dark chocolate chips, I usually use an entire 12 ounce bag, depending on taste.

Form cookies and place on greased baking sheet or sheet lined with parchment paper and bake in preheated 350 degree oven for 10-12 minutes.

Remove cookies from baking sheet and transfer to cooling rack immediately. Once cooled, pour some milk and bite into a cookie so good that you'll keeping grabbing for more and more.

Chocolate Chip Cookies
Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 (3.4 ounce) package instant vanilla pudding mix
3/4 cup packed light brown sugar
1/4 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
12 ounces semisweet (or special dark) chocolate chips

Directions

Preheat oven to 350 degrees
In a large bowl, mix the dry ingredients (ingredients 1 through 3) and set aside
In a stand alone mixer, beat the butter and sugars until creamy
Add eggs
Slowly add the dry ingredients, mixing and scraping the sides as you go
Add in the vanilla extract
Manually mix in chocolate chips and scoop batter onto cookie sheet. Bake for 10-12 minutes

Carrots, Radishes and Craisin Salad

2011-06-22T07:00:00.000-04:00

The farmer's market had some strikingly colorful and unusual produce this week. I picked up some purple haze carrots and multi-colored radishes and threw together a salad sprinkled with Craisins and a light vinaigrette.

The saturation of the colors may look unnatural but these are straight off the Nikon, untouched by the wonders of Photoshop.

I played with my food a little before consuming.

happy father's day, dad

2011-06-19T09:00:00.000-04:00

Over the last several weeks, I've experienced a responsibility overload. 8-week-old Scout, and a job of caring for two young delicate lives, requires constant attention, exercise, food, and middle-of-the-night potty breaks. It's pointless to say I'm completely spent. But I am.

This tiny glimpse into parenthood has stopped in my tracks and left me in total awe of the sacrifice my own parents made for my livelihood.

So on this Father's Day, I thank my amazing and humble dad in the most sincere sense. His grace, unconditional love, integrity, and selflessness set the bar high. He is a 'still waters run deep' kind of man. Deeply sentimental with the ability to continually look forward. A former college football player that can appreciate a great musical, classical music, and art.

He's just a good man, that Mark Schubert, dad of mine.

have a great weekend!

2011-06-17T07:52:00.011-04:00

There has been no shortage of excitement and surprise over the last few weekends here in Chicago. Plenty of grilling, brunching, shopping in markets full of fresh produce, and adopting 8-week-old black Lab puppies named Scout have kept us busy and incredibly content.

This seems to be the new (and wonderful) pace of life.

a snapshot of our season

2011-06-13T21:47:00.004-04:00

I'm excited to share my latest food photography and styling project with you. Inspired by Sweet Paul Magazine's latest feature on summer salads, I scoured local farmer's markets and produce stands to find the freshest ingredients available in Chicago in an effort to capture a momentary glance of the flavors of the season. Then I set out to try and make something beautiful. I hope you find it so.

Georgia Peaches, Purple Peruvian Potatoes, Garlic Scapes, Micro Greens, Red Orach, Dandelion greens, Red Radishes, Gerbera Daisy Petals, Extra Virgin Olive Oil and Herbs de Provence

Lavender Lemon Bundt Cake

2011-06-08T07:00:00.000-04:00

Roxanne's Dried Flowers in Pittsburgh, PA is one of my favorite shops to visit when I'm home. It is packed with beautiful interior decorations, statuary, and its namesake dried flowers. A place to wander, get inspired, and splurge when a too-tempting-to-resist item presents itself.

My latest trip to Roxanne's over Memorial Day weekend yielded the seasonal treasure of edible dried lavender. Lemon bundt cake seemed the only natural compliment to such a subtle flavor and I can't recommend this combo (and recipe) enough.

Baptisia, a delicate purple flower, from my mother's garden served as the perfect floral pairing.

The recipe comes straight from Williams-Sonoma, which seems fitting as the bundt pan used in this post is from the same shop.

new work: bicycle times magazine cover

2011-06-05T21:19:00.006-04:00

As of late, Rich Kelly, the noted Chicago illustrator and up-and-coming herb garden curator, has been churning out work like a machine that churns out a lot of work. Here is one of his latest creations for Bicycle Times magazine. It's rad, as per the usual. Consistent talent is so boring sometimes.

recipe: coconut cream pie

2011-05-31T07:35:00.018-04:00

Nothing screams summer picnic like a cream pie. Totally over the top, decadent, and sugary, it's American through and through. So what better dessert for Memorial Day yesterday than a Coconut Cream Pie.

The meringue was by far the best part of this recipe. It held together beautifully and peaked perfectly.

My filling didn't perform so well. But I'm thinking this had something to do with the fact that I took the pie out of the refrigerator mid-chill to photograph it in the 80 degree heat for 20 minutes.

Coconut Cream Pie

Filling
2/3 cup white sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk (I used one cup whole milk, one cup coconut milk)
3 egg yolks, lightly beaten
1 cup flaked coconut
2 tablespoons butter
1/2 teaspoon coconut extract
1 (9 inch) pastry shell, baked

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and coconut extract until butter is melted. Pour hot filling into crust.

Meringue Topping

1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar

In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear (or about 5-6 minutes), stirring constantly. Remove from heat and set aside.
In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then add the 6 tablespoons sugar, 1 tablespoon at a time, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Use a big spoon to artfully peak the meringue topping if desired.
Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

I also toasted some coconut flakes in a preheated 325 degree F oven for about 11-12 minutes to sprinkle on top of individual pie pieces.

photo (s) of the day

2011-05-29T10:04:00.005-04:00

My parent's Newfoundland named Lulu on a walk through Highland Park's flower gardens in Pittsburgh

recipe: radish, apple, and onion tart

2011-05-27T08:14:00.017-04:00

Happy almost-Memorial Day! I've been enjoying the abundance of seasonal fruits and veggies in pie and tart form as of late. So it's no surprise that my Memorial Day picnic will be filled with produce stuffed inside of rustic crusts.

This radish, apple, and onion tart with peppered goat cheese and honey was to die for. I promise you, even though the combination isn't intuitively appealing, the taste is a knock-out. And because it's free-form (AKA shape the pie dough as you please), if you're armed with a good crust, it's really tough to screw it up.

Prepare your pie dough a few hours beforehand and let chill in the refrigerator for 2-3 hours before rolling out.

After your pie dough is rolled to approx. 12 inches diameter, thinly slice the green apple, radishes, and onion. (*Fill a large bowl with water and fresh squeezed lemon and place the sliced fruit and veggies in it until you're ready to place on the tart)

Make your goat cheese mixture (olive oil, goat cheese and pepper) and sprinkle over the middle of the dough, leaving approx. 2 inches around the edges.

Pile the apples, onions and radishes on the top of the goat cheese mixture.

Fold up the sides of the dough and drizzle honey over the toppings and sprinkle with pepper.

Bake at 425* for 20-25 minutes until the crust begins to brown.

Rustic Radish Tart
Original Recipe from Austin Gastronomist
(makes one, 9-inch tart)

Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup very cold unsalted butter, cut into small pieces
3-4 tablespoons of ice water

Filling:
4-5 oz. goat cheese
1 tablespoon freshly ground pepper
1/2 tablespoon olive oil
6 pink beauty radishes, tops and roots removed, sliced very thin
1/2 granny smith apple, cored and sliced thin
1/2 yellow onion, sliced thin
1 tablespoon honey
1 teaspoon salt

Egg Wash: 1 egg, beaten

Prepare pie crust: Put flour, salt and butter into a food processor fitted with the blade attachment. Pulse until mixture is crumbly and blended. (The largest pieces of butter should be about the size of green peas, completely coated in flour.) Add ice water one tablespoon at a time, continuing to blend dough, until its consistency is even. Form dough into a ball, wrap with plastic wrap, and chill in the fridge for at least an hour. The dough will keep in the fridge up to 48 hours, and in the freezer for about a month.

To make the tart: Preheat oven to 425 degrees. Prepare a cookie sheet with parchment paper. Stir together the goat cheese, olive oil and one tablespoon of fresh ground pepper. Slice onion, radishes and apple.

After the pie crust dough is chilled, roll it out on a floured surface until it’s about 11-inches across. Transfer the rolled dough to the prepared cookie sheet. Spread goat cheese mixture on the pie crust to within an inch or two of the edge. Top cheese with sliced onions, radishes and apples, then fold the edges of the crust over the toppings to create the tart shape. Sprinkle the tart with salt and fresh ground pepper. Drizzle honey over the fruits and veggies and brush crust with egg wash before baking for 20-25 minutes, until crust is golden brown and shiny.

green city market, chicago

2011-05-26T07:00:00.000-04:00

I have a weak spot for farmer's markets. There's something so romantic, old-world, and quaint about them. So I feel especially lucky to live in a city that has a locally-sustainable and green farmer's market a mile or two away from home. Green City Market is truly a jewel and a must-see if you live, or visit, Chicago.

The market has everything from farm-raised eggs and cheese to wild flowers, dried flowers, fresh-baked loafs of rustic bread, gorgeous produce and herbs. Come with a recipe in mind or you'll endlessly wander around taking photographs and chatting with vendors (which is equally enjoyable).

photo of the day

2011-05-25T09:00:00.000-04:00

The Ron Bennington cupcake from Molly's Cupcakes: Chocolate cake with peanut butter filling, chocolate ganache and crushed butterscotch topping.

recipe: raw vegetable salsa

2011-05-24T07:50:00.001-04:00

I made my mother's signature salsa yesterday for lunch. It's clean, colorful, and the perfect compliment to a Spicy Black Bean burger from Morningstar... or just by itself by the spoonful.

Even red-meat-loving Richie enjoyed it.

My Mom's Vegetable Salsa

Ingredients
3 ripe tomatoes
1 yellow pepper
1 red pepper
1 green pepper
1 red onion
1 can organic black beans
1 bag frozen white corn (optional, I left this out above)
2 limes (juiced)
1-2 Tablespoons extra virgin olive oil
Bunch of cilantro
Salt and Pepper to taste

Chop the tomatoes, peppers, red onion and cilantro. Mix into a large serving bowl. Drain and rinse black beans and add to the mixture. Add frozen white corn to mixture. Squeeze the juice out of the two limes and add the lime juice and olive oil to the salsa. Add salt and pepper to taste. Serve immediately or refrigerate for a few hours before serving.

apple, pear and fennel towering salad

2011-05-23T08:00:00.000-04:00

The simple and sweet combination of apples, pears and fennel make the perfect summer salad.

This salad is laughably easy to make, but offers a beautiful presentation of colors and textures that would work perfectly for a summer picnic or gathering.

*Tip: When slicing the fruit, have a large bowl nearby filled with water and fresh squeezed lemon juice. Throw the fruit into the lemon water to prevent browning before assembly.

Fennel, as an ingredient, has always been a bit mysterious and intimidating to me. But this recipe was the perfect gateway and I was so drawn to the licorice-smelling bulb that I'm planning on incorporating it into my cooking much more often.

Apple, Pear and Fennel Salad

By Aran Goyoaga of Cannelle Et Vanille

Original Recipe

makes 3-4 servings

2 apples, thinly sliced
2 pears, thinly sliced (use 3 pears if on the smaller-side)
1 fennel bulb, cored and thinly sliced
1 cup fresh watercress or micro-greens
1 lemon, juiced
1 Tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper

In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.

photo of the day

2011-05-21T14:30:00.003-04:00

This pretty peely bark runs rampant on the local birch trees and makes the most lovely patterns.

in season: raspberries

2011-05-19T16:17:00.011-04:00

Sure, raspberries are an antioxidant powerhouse filled with tons of wonderful vitamins and minerals that your body will love. But even more than that, they are so darn good when paired with dark chocolate.

And just like that, you have the perfect Saturday afternoon treat.

This could also be the most amazing topping to a scoop of vanilla bean ice cream.

a beautiful day in the neighborhood

2011-05-18T02:15:00.001-04:00

I am in the honeymoon stage of spring. In the sense that when I walk out the door in the morning, the warm and comforting breeze is surprising and new to me. My mind and muscles, still trained to brace for the great outdoors, tense as they know they'll have to work hard to keep my extremities warm and my thoughts hopeful.

As of late, they relax as I take a deep breathe of warm air and realize they won't have to work so hard for the next few months.

Taking advantage of this still-surprising warm has come easy. Walking around my Chicago neighborhood and admiring landscaping and architecture could keep me occupied for hours.

peach blueberry blackberry pie

2011-05-17T00:00:00.000-04:00

I went to the market yesterday and the peaches, blueberries, and blackberries were in abundance and ridiculously cheap. So, of course, I bought way too many. Upon arriving home, I had already decided upon making a pie.

Before you begin preparing a pie filling, whip up the pie dough crust and throw it in the refrigerator to chill for about 30 minutes. I use this recipe and swear by it's ease.

This recipe calls for peeled peaches and unless you get the perfectly ripe peach, I always think peeling is a pain.

As a trick, boil water in a large pot and throw the peaches in for 30-60 seconds depending on ripeness. Take them out and transfer immediately to a bowl full of ice (stops the cooking). After about 2 minutes, take them out of the ice water and peel them with ease.

A good crumble recipe can cover a multitude of pie sins.

Peach Blueberry Blackberry Pie with Crumble Topping

Filling

1 pound of ripe peaches
1 pint blueberries
1 pint blackberries
1/4 cup sugar or Splenda
1/2 lemon, juiced
1 teaspoon lemon zest
1 1/2 tablespoons tapioca or corn starch
1/2 teaspoon cinnamon
Pinch of ground allspice

Oatmeal Crumble Topping

1 cup rolled oats
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
8 tablespoons unsalted butter, cut into pieces
Sprinkle of cinnamon
Sprinkle of salt

Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven. Toss the fruit with the sugar, lemon, zest, spices, and tapioca or corn starch. Pile the fruit into the pie shell. Combine the oats, brown sugar, flour and spices and then add the unsalted butter pieces until the butter is coated and the mixture is crumbly. Spread over the fruit mixture and bake for 40-45 minutes. Let pie cool for at least 1-2 hours before serving.

eye candy: interior design genius

2011-05-15T19:16:00.029-04:00

Anyone that has ever stepped foot in an Anthropologie store has seen the intricate and inspired decorating genius of the store's interior designers.

Unlike most retailers that feature cookie-cutter storefronts and interiors, each local Anthro store is unique and artful, making their stores a design-lover's destination spot.

They defy the odds of what can, or should, be done within a space (see table and chairs below) and border on the magical. And their color palettes...*swoon*.
In addition to the amazing decorating and design, their clothing are equally stunning. This season's Spring dresses, albeit being the cost equivalent of a month's rent, are lovely.

Browsing their stores can inspire great DIY projects (like the lamp stands below) and give a general surge of creativity with utilizing a space.

a sandwich to love

2011-05-11T14:42:00.011-04:00

Ah, the simple beauty of a sandwich. The joining of greens, protein, and a tasty spread between two rustic hearty pieces of bread is tough combination to beat.

For the toast, I used cranberry walnut bread from Whole Foods.

And organic turkey, sun-dried tomatoes, arugula, heirloom tomatoes, micro-greens, yellow sweet pepper, and hummus for the inside.

The result was bursting with color and flavor, highlighting many in-season vegetables, while also providing the essential proteins and carbs to keep you going strong all afternoon.

may cut flowers

2011-05-09T20:56:00.017-04:00

The month of May welcomes one of my all-time favorite flowers...the peony. The peony has to be one of the most wonderful flowers to watch evolve. You buy them in tight circular buds and a bloom slowly opens, then opens a little more, then opens so wide the petals have nowhere to go but back dive gracefully into a bloom-bursting oblivion.

Between you and I, the best place I've purchased peonies is Whole Foods. Despite their steep food prices and 'Whole Paycheck' reputation, their cut flowers are surprisingly reasonably priced. The types in the photograph below are semi-double and double peonies.

a pitt stop

2011-05-09T19:31:00.012-04:00

I spent the weekend in lovely Pittsburgh for Mother's Day. Defying the grim weather forecast, it was filled with sun and warmth. Family, yummy food, and a little therapeutic weeding in the garden with my mother was just what the doctor ordered.

what I'm into lately: portlandia

2011-05-05T14:49:00.009-04:00

I am really digging IFC's new-ish series Portlandia. The witty and smart writing by Fred Armisen and Carrie Brownstein (also the show's stars) will make you laugh...and then be self-conscious about being a 20-something hipster.

from the garden

2011-05-04T15:46:00.010-04:00

My cool-weather-loving spring blooms had a good run, but as the warmer weather slowly slinks in, the ranunculus and garden roses are starting to wither. So I've brought them indoors to die a gloriously fragrant death.

feast your eyes on these lovelies.

I may never leave my room.

recipe: tofu french toast

2011-04-26T17:49:00.017-04:00

When I think of tofu pairings, my mind often jumps to savory flavors: soy sauce, basil pesto, spice rubs, the list goes on. But my sweet taste buds needed some love yesterday, so I decided to make french toast using tofu instead of bread. It turned out wonderfully, and I dare say, one of the best tofu recipes I've attempted.

Before you begin, you'll need to dry your tofu. I usually take it out of the refrigerator an hour or two before cooking, place it between several paper towels and place a heavy plate over top. After it's relatively dry, prepare your tofu marinade/mix. Here is our starting lineup...

Pour egg beater, your choice of milk (I use almond), maple syrup, splash of vanilla extract into a shallow bowl or large plate with lips.

Whisk with a fork and add a little pumpkin pie spice or cinnamon.

Next, place thin strips of tofu into the mixture and let marinate for at least 20 minutes, flipping halfway through.

Once marinated, place the tofu strips on a piece of parchment or wax paper and place in a preheated oven placed on broil.

Broil for 4-5 minutes. Watch tofu carefully for browning. Flip and continue broiling for 3-4 minutes until browned. Remove and plate.

And going in for a bite :)

Om nom nom nom...

French Toast Tofu Recipe (Serves 1)

1/4 block of firm or extra firm tofu (thinly sliced)
1/4 cup egg beater
1/8 cup milk
1/8 cup maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice

Drain tofu block and pat dry thoroughly. Mix egg beater, milk, maple syrup, vanilla extract and pumpkin pie spice in shallow bowl or large plate. Place tofu in marinade and let sit for at least 20 minutes, flipping over periodically. When ready to bake, turn oven broiler on. Arrange tofu slices on baking sheet lined with parchment or wax paper. Bake 4-5 minutes each side, checking often until browned. Serve with a little maple syrup, sifted powdered sugar, and fruit for a heart-warming and heart-healthy dish.

the tote i made

2011-04-25T09:00:00.004-04:00

Canvas tote bags are the new black. The environmentally conscious urban dweller would rather be caught dead than stroll out of Whole Foods without their reusable shopping bag.

The explosion of the tote bag market has brought some rad city map renderings on canvas. So you can represent where you were, are or want to be. Maptote has an awesome Chicago and Pittsburgh version.

As cool as they are, I wanted to make something more personalized as a gift for my mom. So I sketched a Chicago map of places my parents and I visited on their last visit to Chi-town.

After I was happy with the image, I took the JPEG file to FedEx Kinko's and asked them to make it a transparency.

Then we took the transparency and exposed it to a screen in Rich's printing studio.

This is the almost-final result. I hated the straps on the original canvas bag, so I removed them and sewed something a little more stylish on.

indoor tents and blueberry pie

2011-04-20T13:55:00.019-04:00

Roommate Kevin's 25th birthday was Monday. Kevin really loves Harry Potter. And I really love Harry Potter. We both agree that after a hard day, there's no better remedy for the heart than to curl up with a blueberry pie and watch The Goblet of Fire.

A favorite scene occurs when Harry and the Weasley's walk into the Weasley's seemingly modest tent at the Quidditch World Cup campground to find a beautiful indoor tented world awaiting them.

So for his birthday, we transformed the kitchen into our own version of the Weasley's tent and baked a yummy blueberry pie.

And the pie...

To keep things authentic, Erica made Kevin a letter of acceptance into Hogwarts, along with Hedwig the white owl, and a Sword of Gryffindor.

skillz: a rich kelly original

2011-04-17T17:20:00.023-04:00

Rich Kelly, talented illustrator and boyfriend extraordinaire, just created this Hunter S. Thompson painting/mixed media piece for LA-based Gallery 1988's 'Required Reading' show.

It's so beautiful, incredibly intricate, and just reeking of cool. The same can be said for all his work.

And I'm not alone in adoring this piece. It was snatched up by one lucky soul yesterday before even arriving at the art gallery.

Ranunculus and Creeping Jenny

2011-04-13T21:20:00.024-04:00

A few short months ago, I was living large-ish. Meaning, I could impulsively splurge on ruffled blouses and Shea butter hand lotions from Anthropologie, or go to Target for a few packs of gum and come back with three pairs of shoes, four tubes of mascara, and a pack of gum. Those days are no more.

My pea-pod size budget of the present consists of food and flowers. Sometimes not in that order.

For example, yesterday at work, a shipment of Ranunculus arrived. As I unwrapped each beauty with their antique-looking bulbs, hardy stems and dinosaur-paw leaves, I couldn't help but hide three in a corner to take home with me. Bye bye dinner budget.

Cutting the extravagances out of my former budget has been a lot like cutting refined sugar out my diet. After a few painful days, or weeks, you stop craving the brownies and the cupcakes. They evoke an 'Eh, I could take it or leave it' response instead of a 'OMG OM NOM NOM'.

(Disclaimer: I'll never stop craving York Peppermint patties)

In the same way, ruffled blouses and Shea butter hand lotions evoke an 'Eh' from me lately. I'd rather have these lovely Ranunculus and Creeping Jenny living by my bedside while I breathe their floral air and eat popcorn for dinner.

* A special thanks to Richie Kelly for not murdering me upon discovering I planted flowers in his Cuisinart strainer (you are a saint..a saint I tell you!)

sweet christine

2011-04-13T07:30:00.003-04:00

This is my mother.

Today is her birthday. And she turned somewhere between 55 and divine perfection.

Happy birthday Mom. I wish we could nibble on Walnut Raisin toast from Whole Foods and sip coffee together this morning. Your birthday package should arrive this afternoon (don't you dare let me down USPS!)

And now, 10 reasons why my mom is just the most amazing...

1. Growing up, she filled our shelves with books and our garden with flowers and showed a green thumb was as precious as a cultivated mind.

2. She is always game for going to see a movie. Even the midnight showing.

3. A 150 lb Newfie named Lulu knows she's the boss.

4. She hates 'the Facebook'.

5. 'She is the Franchise of our family' -My Dad

6. She knows more pop culture references and rap artists than I do.

7. She devours books and recalls characters of fiction years after reading them and speaks of them as she would of old friends.

8. She holds her baked goods to the highest standard and would rather wake up at 5AM to bake a batch of fresh cookies than 'take the easy route' baking the night before.

9. 'She is so interesting because she is so interested' -my best friend Lindsey

10. If you call her and tell her that you really need your mother, she will drive across the state, or country, to be with you.

I love you mom.

Roasted Pepper Quinoa Burgers with Portobello Cap Buns

2011-04-11T16:15:00.029-04:00

Yields: 3 large patties

1 red bell pepper
1 sweet orange pepper
1/2 cup canned chickpeas
1/2 cup dry Quinoa
1/4 sweet onion, diced into small pieces
2 garlic cloves
1 handful Alfalfa Sprouts
1/3 cup Japanese Panko crumbs
1 Egg
Salt, Pepper, Paprika, and/or Crusted Red Pepper Flakes

6 Large Portobello Mushroom Caps

1. Roast the peppers until nice and charred. Place the peppers in a ziplock bag for at least 5 minutes, this will make taking the charred skin off much easier.
2. Clean the charred skin off the peppers and remove the stem and seeds.
3. Throw the red peppers, garlic and chickpeas in a food processor.

Puree the mixture until smooth and it looks like this...

In a large bowl combine the cooked quinoa, diced onion, garlic, alfalfa sprouts, eggs and season to taste.

Add in the red pepper/chickpea mixture.

Add the panko gradually until the mixture is easy to work with and patties can be formed.

Spray a baking sheet with cooking spray and bake at 375 degrees for 20 minutes, flipping the patties halfway through. At the same time, bake the portobello mushroom caps, cavity side up, on a separate baking sheet for 20 minutes.

And the final result...

lunching with mayor rahm

2011-04-01T17:00:00.009-04:00

A lunch at Wishbone today with Carolyn and her mom turned into a photo opp with Chicago's own Mayor Rahm Emanuel who was lunching at a table nearby.

DIY bamboo chopstick bowl

2011-04-01T10:39:00.010-04:00

This lovely little DIY project appeared in the April/May issue of ReadyMade magazine. It's a fruit bowl made entirely of bamboo chopsticks, thin malleable wire, and small beads.

Here is what you'll need...

30 pairs of Bamboo Chopsticks (I got over 60 pairs at our local Asian grocer for around $2)
Drill and small bit (I used a 1/16 bit)
Thin wire (I started with silver and switched to copper after realizing it would show a little)
Wire Cutters
64 small beads (Any craft store would have these, I got mine from JoAnn Fabrics)

Step 1: Secure a chopstick to a piece of scrap wood (a clamp would come in handy although I used good old fashioned elbow grease). Drill a hole 1/2 inch from the top of the chopstick. Drill a second hole on the same side of the chopstick about a third of the way down the chopstick from the eating end. Repeat this step 59 more times.

Disclaimer: Step 1 is the most painstaking step in the project. I gave myself a break in between Step 1 and the latter steps and it turned into a two-day project.

Step 2: Thread a long piece of your wire through the bottom holes of all 60 chopsticks and secure a bead onto each end. I loosely secured these beads so I could made adjustments later.

Step 3: Thread a second piece of wire through the top holes of EVERY OTHER chopstick, placing a bead between each chopstick you thread. When you reach the last chopstick on one side, put three beads on the wire and then continue threading the wire through the remaining top holes that have not been threaded, continue adding beads after each chopstick.

Step 4: When you reach the end, add three beads to match the opposite end and wrap the ends of the wire around the top of one chopstick to secure before cutting.

Step 5: Mold the bowl into a circle and fill it with any objects you'd like. I think smaller fruit like grapes and cherries look pretty but it's strong enough to hold apples, bananas, etc.

recipe: healthy all-natural ice cream

2011-03-29T20:46:00.019-04:00

I'm not sure I can call this a recipe because it's so darn easy. And I'm not sure I can call this ice cream because it consists of just one ingredient and is dairy and sugar free. I'll just call it a guide to creating an insanely good frozen treat.

Here's what you'll need:

That's right. Just one ripe banana. Cut it into small pieces and throw it in the freezer for 2-3 hours, or until completely frozen solid.

Once frozen, throw it into a food processor and blend.

It'll look like the above at the beginning (this is after about a minute of pulsing). So keep going and scrape the edges back into the middle along the way.

After another minute or so of blending, add any extra ingredients or flavors that you love. Some additions I've tried have been:

Scoop of unsweetened dark cocoa powder
Spoonful of nut (peanut or almond) butter
Honey
1 Tablespoon instant coffee

Blend until your mixture is creamy and smooth and resembles the image above.

Scoop into a bowl and devour by itself or sprinkle some cacao nibs for a little yummy crunch.

chicago: cooper's junk yard

2011-03-29T15:26:00.001-04:00

This is Cooper's Junk Yard in Humboldt Park, a north Chicago neighborhood. It's a maze full of industrial materials, furniture, used appliances and everything in between. It makes my local thrift store feel like Bloomingdale's.

There are rooms upon rooms (and then more rooms) just like the one above. Nothing is marked with a price, so everything is up for negotiation.

I walked away empty-handed, but eyed some cool things like an antique Singer machine, old cash machines and abandoned auditorium-style chairs that could easily be reupholstered to create a unique living room addition.

Try your luck (but first make sure your Tetanis shots are up to date):

Cooper's Junk Yard
814 N. Spaulding Ave
Chicago, IL 60651
Closed Sundays

inspiration

2011-03-28T22:00:00.002-04:00

This illustration of Pittsburgh by LA artist Andrew Holder appeared in the April/May 2011 issue of ReadyMade magazine. I love and it makes me miss home.

His work is definite eye candy and worth a glance.

rotofugi

2011-03-27T10:59:00.018-04:00

Rotofugi is a cool designer toy store in Lincoln Park/Lakeview that sells toys, art and other unique gifty items. The toy store doubles as an art gallery and this past Friday a new exhibit by Andrew Bell and McBess opened. We swung by on Saturday afternoon.

I wanted to take home the adorable straw-sucking Labbit by Frank Kozik and the 'This Economy Sucks' change purse had my best friend Lindsey's name all over it.

This is us holding a plush creature from the 'Horrible Squishy Pit of Cuddly Despair.'

And here is some sweet work.

A Thrifting Adventure

2011-03-26T23:17:00.022-04:00

Carolyn, Kevin and I braved the cold and ventured to our neighborhood thrift store this past weekend. It's usually hit or miss. This time, my friends, was a hit. We left with garbage bags (seriously) of awesome finds.

We're not talking your usual run-of-the-mill flannel t-shirts and moth-ball-smelling tweed blazers either.

But after perusing the racks for hours....

We found Seven, BDG, and Armani jeans for $3 each...

An Inhabit cashmere sweater retailing on ShopStyle for $325... I paid $3.30.

A price-tag-still-attached Frye handbag...$1.50

And adorable little rice bowls with chopstick holders!

Never buying regular-priced anything ever again.

Recipe: Roasted Veggie Flatbread

2011-03-25T11:04:00.009-04:00

I'm always on the lookout for new ways to cook with vegetables. I've found the most fulfilling way to eat mindfully is to try new recipes and switch things up on a regular basis. I found this recipe for a whole wheat flat-bread and couldn't be happier with it. It's quick, super easy, and customizable in every way.

After your flat-bread is finished, spread a little under 1/2 cup of pasta sauce on top (I use the Roasted Veggie Whole Foods brand). Saute your hardy vegetables for 5-10 minutes. I used zucchini, red onion, asparagus, garlic, red peppers, and lima beans.

Spread spinach leafs or other greens over top the tomato sauce, layer on your sauteed veggies and then arrange the cherry tomatoes. Bake on 420* for 5-10 minutes, until edges of flatbread start to brown.

DIY chandelier

2011-03-23T15:35:00.002-04:00

One of my favorite things in the whole world is thrifting. Our North Chicago neighborhood is filled to the brim with second-hand stores full of abandoned treasures just waiting to be adopted.

Yesterday was rainy and curl-up-inside-with-a-project cold, so I decided to embark on a journey to make a DIY chandelier for our lighting-deprived kitchen. Rich and I hit the local Sal-val to find materials and went to work. The end result was pretty rad.

Materials You'll Need:

Old bike wheel that was sitting in our garage ($0)
Drill (to drill holes in the silverware)
Silverware assortment ($7)
Thin wire (20mm) from local home improvement store ($3)
Lamp Kit ($8)
Twine ($1.50)

There you have it! Less than $20 for an awesome industrial chic chandelier.

DIY feather earrings

2011-03-23T15:15:00.002-04:00

I had been eying the very stylish feather earrings at Urban Outfitters for a few weeks. But for $24, the voice in my head kept screaming, 'You can make these.' So I listened and hit my local JoAnn Fabrics Floral department and bought a strand of floral arrangement feathers, gold earring tops and a few sticks of glue for my hot glue gun.

Here is the end result. Next time, I'll record my step-by-step process for a tutorial feel.

from advertising to annuals

2011-03-23T14:46:00.004-04:00

I'm excited to share some of my newly acquired floral knowledge.

The beauty above is the hyacinth, one of my favorite fragrant cool weather plants. Especially hardy and able to withstand the cold Chicago temperatures, this spring annual should be kept indoors until the last frost and then can be transplanted outdoors. Life span will run around 6-8 weeks depending on care (lots and lots of light and water every other day).

The maidenhair fern is by far one of my favorite houseplants. Delicate and feminine, it adds just the right amount of green to any room. For all it's glory, this little guy is VERY high maintenance and I've killed my fair share of ferns due to lack of trimming and poor environments. My lessons learned: cut off browning leaves down to the root, water when soil feels dry and keep in the warmest part of your home.

Layer Cake Redemption

2011-03-23T13:50:00.004-04:00

Layer cakes and I don't share a great history. My first attempt proved..well...

... I don't want to talk about it.

Anyways, not until Rich's birthday last month did I muster the courage to get back in the layer cake game. And what better way to get back in the saddle than with a Chocolate Sour Cream Cake with Peanut Butter Frosting and Chocolate Peanut Butter Ganache?

The result, taste-wise, was incredible. You can't go wrong with the choc-PB combo. Aesthetically speaking, my frosting was a little messy, but I find it's the hardest thing to master.

february fritters and frost

2011-03-23T13:26:00.002-04:00

We froze to the bone much of February in Chicago, but a combination of Richie's birthday, a visit from Mike, and good old fashioned size-of-our-heads fried food warmed our hearts a little.

If you live in Chicago and are in the mood for knock-your-socks-off good donuts and fritters, you must try Old Fashioned Donuts in Roseland. I promise it's worth the trek.