So…there’s a (pretty solid) chance that I’ll be packing up my pets and heading out of town for a few months following my trip to Japan (only two weeks to go, woo hoo!)
It’s an exciting opportunity, but also a big mental shift in what I’d been planning to do for the next few months (ride bikes, drink wine, make stuff).
And I’m excited.
New places are so inspiring, right?!
Any guesses where I’m going?
*Also, tips for making the perfect mint julep and invitations to any type of seafood boil are most welcome!
Whenever I have too much free time on my hands I start switching it up around my house.
I’ll paint a wall here, buy a new (to me) piece of furniture on craigslist there, spray paint some knick knacks, sell off stuff I’m sick of… I’m sure you get the idea.
On Vacation Day One I painted my kitchen wall with black chalkboard paint, something I’ve been meaning to do for years. Literally. I’ve had the paint for at least two years.
I’m super happy with the sooty shade of black and nice matte texture, so now I’m trying to decide if I should write (or more realistically allow my friends to write) on my chalkboard wall.
I like how simple and pristine it is, and worry that there will always be chalk residue once I bust it out, and that might drive me a little nuts…
So what do you think- should I write on my chalkboard wall or not?
Easter is my holiday among friends too far from home to spend it with family. It’s also a great excuse for me to spray paint sticks, stuff shrimp in shot glasses and make not one, but two glorious pies. A few days in the kitchen are totally worth the (more than a) few glasses of wine and good company.
It was an all around delicious day and so I figured I’d share a few tips for easy indoor/outdoor entertaining. And I just wanted to show off my shrimp shooters…Aren’t they pretty?
I like to keep my appetizers really simple so I can get out of the kitchen and spend time with friends. This year I did a cheese plate and shrimp shooters. Bread and fruit. Very little preparation and very little maintenance, but SO good! I might have eaten two shrimp shooters myself.
I was going for easy and organic (but just a little glam) with my tablescape and mainly used stuff I had around the house. I replanted succulents, spray painted a manzanita branch, and put out some simple flowers and little gold votives.
It was crazy warm and perfect (LA weather really can’t be beat) and we hung out in the yard drinking and noshing and waiting for all the yumminess to come out of the oven.
After a few drinks, my blogger instincts were seriously impeded and I stopped taking pictures, but we enjoyed: Roast Beef with creamy horseradish, Vegan Mac n’ Cheese, Honey Dijon Brussel Sprouts, Garlic Mashed Potatoes, Pear & Goat Cheese Salad, Ginger Pear & Blueberry Pie, and Salted Caramel Pie. I’m still full and my refrigerator is still stuffed. Leftovers for days…
It was a pretty perfect sunday and one I hope to repeat many times before next Easter!
And I do still have an almost full can of gold spray paint…
Did you celebrate the holiday(s) this weekend?
Or just have a spray paint problem? (is there a group for us?)
I have some exciting news you guys: me and the fruit pie, we’ve turned over a new leaf.
Now I know that I’ve never even written about pie around here, but you should know that before yesterday I didn’t really like fruit pie. Or fruit desserts for that matter.
I’ve long preferred my pie stuffed with cream or custard or chocolate or caramel, or even something savory. Anything but warm fruit really.
Sure I’ve long admired the idea of a fruit pie, it’s fresh from the garden fruit, and fresh from the oven juices bubbling over to create the perfectly imperfect rustic dessert. But in my slice of americana (pie) fantasy, it’s forever cooling on the window sill, sending out tempting tendrils (cartoon style) to bring neighbors and dogs alike to the yard. Kinda like that milkshake song.
Until yesterday.
Yesterday I brought my fantasy into the 21st century, and onto my plate with a big old scoop of vanilla bean ice-cream and some ginger/cardamom for kick, and you know what?
It was delicious.
I chose to make my pie with pear & blueberries, because those were the fruits my farmers’ market had the day this fruit pie idea came to stay. I’m not sure what inspired it exactly, so I’m blaming time off and lovely weather.
I think this spice combo might make a killer apple pie too, if you’re ready for that sort of thing.
(Not sure I am yet)
Oh! Make sure you peel the pears first, and here is the best cream cheese pie crust recipe.
You’ll need to make two.
And start a day early so the butter/cheese can chill.
Like hang out in your refrigerator together.
And get cold, that too.
It’s definitely a bit of a process, this pie-making business, but I found it really enjoyable and extremely satisfying to make my first ever double crusted pie!
And of course I highly recommend throwing a few tablespoons of chopped butter on top of the fruit before you add the second crust. Why not?
Now it’s time to pop your pretty little pie in the oven and bake it for about 15 minutes at 425 degrees. Then lower the temperature to 350 and continue baking for 45 more minutes.
Add the foil tent only if/when the edges start burning.
Now that you’re sufficiently intoxicated because you’ve been huffing pie fumes for the past hour, it’s time to take that baby out of the oven, place it on a baking rack, and leave it well enough alone for at least two hours.
Yes, two whole hours.
You’ve gotta let that lazy pie rest and thicken and stop bubbling before it’s finally ready to slice into. Trust me.
Your patience will be rewarded.
The pie will still be warm.
And yes, you deserve a second slice!
(How’s that for a holiday weekend mantra?)
So whether or not you’re celebrating the holiday this weekend,
might I suggest pie?
I’m making two.
This one was a big hit with my family this past Thanksgiving.
…aka who needs to hear me blabber?
Just follow the pictures for a perfect pie crust:
I just have to interject to point out how glorious that butter/cream cheese mixture looks…
It’s like a small bowl of heaven glowing right there in my food processor!
Okay, okay, you’re half way there, so back to business:
And of course I have to offer proper thanks for this amazingly simple recipe which was
given to me by the lovely ladies over at Universal’s Costume Department.
Costumes + pie with a smile!
They’re the best!
Do you have a favorite pie crust recipe to share?
I’m curious about the ones that call for vodka…
And if you’re wondering what to fill that delicious pie with,
might I suggest ginger pears & blueberries?
Yep. You have to come back later for that one!
The vacation continues…
I just ate that delicious piece of pie for breakfast,
And now I’m off to a (fun) meeting!
Followed by an even more fun bike ride.
Recipe tomorrow!
Toodles.
I just knew if I kept these cans ( from my favorite candles) cluttering up sitting in my window sill long enough I’d think of something to do with them.
And they make the perfect planters for my sweet new succulents!
I’m kinda playing hooky around here this week, because today is my first day of hiatus/vacation and I’m all over the place…
I’m painting my kitchen, making pie, and working on my easter decorations (see succulents above) all of which I’ll be sure to share with you a little later this week!
What do you like to do on your first day of vacation? Relax or get busy?
(Take that however you will. 
)
Sincol-Mt via More Design Please
Yes please.
I am SO excited about this!
Yesterday I asked you guys what I should see/do/buy in Japan and today Rachel directed me to the lovely More Design Please and this amazing polka dot wall.
Made of tape.
My mind is blown.
Thanks Rachel!
I was pretty pleased with my first foray into jarred food (never thought I’d say that!) and so I decided to give it another go. This time with Shepherd’s Pie. So veggies, “meat,” mashed potatoes…
…Only I had a few big beautiful butternut squash sitting on my counter, and decided they needed to get in the game, erhm, jar too. And then I couldn’t resist tossing in my favorite green (swiss chard) which I happen to think is delicious with “sausage,” which goes so well with a mild mushroom sauce…
That I ended up with this (some might say) bastardized Butternut Squash Shepherd’s Pie.
And not to toot my own horn (mostly because that expression is atrocious)
but it’s really, really good.
I ate one while snapping pictures and had to promptly put the lids on the others so they didn’t meet the same fate pre-dinner party.
Don’t worry, they made it.
But they didn’t last long.
Butternut Squash Shepherd’s Pie
serves 6
Ingredients:
2 butternut squash
1 pound oyster mushrooms
1 bunch swiss chard
3 veggie sausage links (my favorite)
3-4 tablespoons butter
1 tablespoon flour
3/4 cup veggie stock
olive oil
salt
pepper
Directions:
1. Halve butternut squash, scoop out the stringy bits, brush with olive oil, salt, pepper and roast at 400 degrees for 30-40 minutes or until soft.
2. In large sauce pan saute chopped sausage in 2 tablespoons butter until browned. Add mushrooms (and a little more butter) over medium heat until soft/browned. Sprinkle with flour, add 1/2 cup veggie stock and reduce heat. Stir until thickened and set aside.
3. Chop swiss chard. Discard Stems. Saute in olive oil for a minute or two, then add 1/4 veggie stock and cover for a few minutes to wilt chard.
4. Scoop butternut squash from skin and combine in a bowl with remaining butter, salt, pepper. Mash. Don’t worry- it will remain slightly “stringy.”
5. Assemble jars: Fill 1/3 full with mushroom/sausage mixture, then pack 1/3 full of greens, and top with butternut squash mixture.
6. Bake uncovered until bubbly + slightly browned (25 minutes or so)
7. Share with friends. Or pace yourself.
*I am a big fan of one pot cooking: You can use the same large lidded sauté/sauce pan for steps 2 & 3.
**This recipe would easily go vegan if you substituted earth balance for butter.
Alternately it could go meaty if you used real sausage. It’s versatile that way.
***Not to go all McDonald’s on you, but the jars will be HOT when you remove them from oven. Duh.
What are you eating/doing/making this weekend?
