Friday Distractions -- Thrifting!

Since I'm at the Cape, hopefully minimizing internet use and maximizing relaxation, I am skipping my usual Friday distractions. Instead here are the clothing and accessories I have thrifted since January. It is like a flashback to my long discarded stylediary, only most of these pictures include my head. ;) To see a larger version of any picture, just click it.

I am not keeping everything, as sometimes the thrill of the find overtook my best judgement and I don't want to end up on Hoarders, but thrifting these items and a few housewares has been fun. With my sporadic income, this has been my way to shop largely guilt-free.

Do you thrift? What has been your favorite find?Would you be seen with me in any of this?

 

 

(Just kidding on that last "suit." You should see the stuff I don't buy!)

 

Find more FELIX DA HOUSECAT songs at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

This bunny is SO cute. Our bunny would never permit this and that makes me a little sad.

Spotify is coming to the US. I signed up for access already... If you like music, you should consider doing so as well. Jeff showed this to me a few years ago and we were able to listen to full, new albums for artists for free. (via Lara)

Are you a have-runner? I am! I miss that feeling. I've had a nagging pain in my left hip flexor area for quite a while now in spite of taking a month-long break from 95% of exercise. I suppose it is time to suck it up and pay the money to get that checked out. Sigh. (via Sarah)

An ocean wave made of maps... This is in the same vein as Liesl Pfeffer's travel art that I highlighted a few weeks ago.

iPhone/iPod touch users there is now an app to create your own animated gifs! Neat. (via Courtney)

A thought-provoking Op-Ed on our choice to lose our privacy. I will never think of supermarket loyalty programs in quite the same way. (also via Courtney)

Recipe Bookmarked
Greek Nachos at Not Without Salt

 Lighthouse in Maine, July 2008

Find more Vampire Weekend songs at Myspace Music

I left for Cape Cod this morning! If you leave a comment, I'll get back to you but it might be a bit. Spending time at the beach with friends and celebrating Rachel and Peter's wedding is the perfect way to reward myself for having finished Microbio. Regardless of how the class turned out.

Cabbage, Squash and Spring Onion Pie

Way back in 2008 Deb at Smitten Kitchen raved about Tomato and Corn Pie, I didn't bookmark it. Leslie made the pie, substituting greek yogurt for mayo, and said it was amazing. Still I ignored the recipe, though I did bookmark an adapted version Jeannette at Everybody Loves Sandwiches made using her favorite biscuit dough. I guess I was afraid of pie crust after attempting a lattice on my first pie.

2011 rolls around, Leslie still says Tomato and Corn Pie is one of her favorite dishes and Rachel informs me Peter loves it too. So I finally decide to try it out, only at the time tomato and corn weren't in season. Since I had cabbage, squash and red spring onions courtesy of my farming internship, I changed the filling to include those items. The filling's bright lemon flavor, hint crunch from the cabbage and overall vegetal sweetness were a hit with my taste testers.

For trial one, I used Smitten Kitchen's Cream Biscuits for the pie's crust. If, like Jeannette, I had a favorite biscuit dough recipe I could make in my sleep this would have indeed been easy. Instead it was a bit messy to put together. That said the resulting pie "crust" was doughy and a little flaky. I also added a sprinkling of feta on top of the vegetables.

For trial two, I stuck to the original crust recipe and OMFG (remember that controversial ad campaign from Gossip Girl Season 2) the resulting flaky, golden crust was SO good. I don't think you can beat butter. It also was super easy since I used the food processor to assemble the crust and it rolled out nicely. As the feta hadn't added a significant flavor I skipped it.

Final thoughts... Take whatever produce you have, throw it in Epicurious' buttery crust and call it dinner, lunch and snack. The meal time won't matter; this pie and its original crust are a little bite of heaven and it reheats pretty well. I can't wait to try the tomato and corn version for the first time next week while vacationing. As for the heavy cream biscuits, I would make them again too if I had cream on hand but not butter and need a biscuit.

Cabbage, Squash and Spring Onion Pie
Adapted from Tomato and Corn Pie from Gourmet 2003 at Epicurious with reference to the recipes linked above

3/4 cup Unbleached All-Purpose Flour
3/4 cup Whole Wheat Flour
1 tablespoon Baking Powder
1 3/4 teaspoons Salt
3/4 stick (6 tablespoons) Cold Unsalted Butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup Whole Milk
2 tablespoons Mayonnaise
Zest of a Lemon and juice from 1/2 of it
1 medium to small Summer Squash
1/2 head Cabbage
4 Red Spring Onions
Salt and Pepper

1. Slice the summer squash into circles, I aimed for 1/8 inch or less, sprinkle it with salt and set aside. Slide the onions into circles. Chop the cabbage up thin ribbons, then go back over it to break it into small pieces. (You may not be able to fit all the veggies into your pie, if not they'll be great for stir fry.)
2. Add unbleached all-purpose flour, whole wheat flour, baking powder, and 3/4 teaspoon salt in the bowl of a food processor and pulse until it resembles wet sand. Add milk and continue to pulse until a dough forms, then remove from the food processor and make it into a ball. (This can be done by hand. See the original recipe for instructions).
3. Place one sheet of plastic wrap on the counter and place the dough ball on it. Divide the dough in half. Wrap half in plastic wrap and place it in the refrigerator. Cover the remaining dough with a sheet of plastic wrap, then roll it out into an approximately 2-inch round that is 1/8 inch thick. Remove top sheet of plastic wrap and lift dough using bottom sheet of plastic wrap and invert into a 10-inch glass pie plate, patting with your fingers to fit. Set the plastic wrap aside.
4. Preheat oven to 400°F.
5. Stir together mayonnaise, lemon juice and lemon zest. Pat the water off the squash. Arrange a layer of overlapping squash in crust, then a layer of onions and finally the cabbage. Spread approximately half the mayo mixture over top and sprinkle with salt and pepper. Then repeat the layering process.
6. Remove the remaining dough from the refrigerator. Spread out the plastic wrapping it, place another sheet of plastic on top and roll it out into an approximately 2-inch round that is 1/8 inch thick. Fit it over the filling and pinch it into the bottom crust. Cut steam vents in the top and brush with melted butter.
7. Place the pie in the oven on the middle rack and bake until crust is golden, approximately 35 minutes, then cool on a rack. Serve warm or at room temperature.

P.S. If you have any must try ideas for first time visitors to Cape Cod, please leave them in the comments. I leave Friday morning!

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.  Happy 4th of July!

Two different ways to look at your food: Wild Food, pictures of your food in its natural setting, by Jay Parkinson MD + MPH and, one he linked, Inside insides: Magnetic Resonance Imaging of Foods by Andy Ellison. The artichoke MRI is hypnotizing.

Jamie at From Me To You captured great photos of Michael Arenella and his Dreamland Orchestra's Jazz Age Party last weekend. I'm smitten with this party, as you likely know. I will be there one day in August!

Gone with the Wind, one of my favorite books, was published this month 75 years ago. I'm not sure what inspired me to read it as the movie didn't do much for me, other than creating a love for green velvet, but I could not put the book down. The characters are so well developed! And I so wanted a Rhett Butler after my last reading. Anyway,  NPR's All Things Considered has a five-minute story that gives a bit of background on it. Having read the NPR story and listened to it, I can tell you they are virtually the same so explore the material as you wish, if you wish. (via Jaime)

Creative gardening, again... This garden is vertical, made of gutters and attaches to your house.

If It Were My Home allows you to compare life in two different countries. (via Marginal Revolution)

Recipes Bookmarked
Horchata at David Lebovitz which then indirectly led to Rick Bayless' Horchata recipe at Chef Bud
Korean Spicy Cold Noodles Recipe (Bibim Guksu) at Simply Recipes
Latik (coconut topping with the handy by-product coconut oil) at Cupcake Project
No-Bake Chewy Cookies and Cream Bars at Picky-Palate (I fully intend to make these from scratch.)
Take 6 Cupcake (vegan, who would have known?) at Parsnips and Sprockets via The Cupcake Project's Ice Cream Cupcake Contest Round-Up
The Best Frosting at Mel's Kitchen Cafe

 Bumblebee at Red Dog Farm, June 2011

Song of the Week: Doin' Time by Sublime, which makes me remember high school summers spent riding around in friend's cars with lots of bass. Are crazy speakers still cool with high school kids these days?

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.   

True Blood returns this Sunday! I don't know how I feel about the fairy aspect but whatevs I'm psyched. HBO has an 8 minute trailer up, in case you haven't seen it.

How cute is this baby hippo? (via Pinterest. By the way you can see everything I pin on Pinterest here.)

Erin's reflections on being an introvert, which I empathize with, linked this post by Carl King highlighting 10 points from The Introvert Advantage (How To Thrive in an Extrovert World), by Marti Laney, Psy.D. If you've ever wondered why I'm so ... maybe that will help you decipher me.

“A new dress doesn’t get you anywhere; it’s the life you’re living in the dress and the sort of life you had lived before, and what you will do in it later.” – Diana Vreeland (via Zuburbia Vintage Clothing)

This week PBS' POV started airing weekly documentaries. I caught Kings of Pastry Tuesday and highly recommend it. My breath caught several times at the beauty of the pastries and drama of the competition between 16 chefs to become Meilleurs Ouvriers de France. I was also impressed at the collegiality of the competitors and current MOFs. You can stream it online here until September 20, 2011. Later this summer I plan to catch Sweetgrass, Enemies of the People, Storycorps and Last Train Home. I just wish they didn't air at 11 p.m. in my area; local PBS is making me miss DVR. Who would have thought?

Kitchens in Cuba

A Year of Meals Mapped 40 Ways is fascinating and allows you to consider the value of many different infographic styles side by side. While the stacked line graph and rainbow diagram's caused me to linger they weren't as easy to understand as some of the others. Fascinating. (via Food News Journal)

Recipes Bookmarked
Banana Rosemary Baby Bundt Cakes with Rosemary Brown Butter Icing at Always Order Dessert
Boston Cream Whoopie Pies at Baking Bites (I love this type of donut.)
Chap Chae (a.k.a. Jap Chae) and Pad See Ew at NPR's Kitchen Window
Mom's Gazpacho Recipe at Epicurious via Meg, who said it was DELICIOUS.
Rich Homemade Ricotta at Smitten Kitchen based on Salvatore Brooklyn's recipe, which is like no other...or at least it was until Deb made her own version.
Three-Ingredient Summer Cocktails at NY Times, especially the Guadalajara Sour, Cherry Caipirissima and/or the Take 3. They had readers send in their suggestions too via Twitter.

Heading to Governor's Island from Manhattan, July, 2010

Find more artists like Sharon Jones and the Dap-Kings at Myspace Music

If you live in Richmond, you can see Sharon Jones and the Dap-Kings tonight for $10 at Friday Cheers!

Summer Squash Brownies

Interning at Red Dog Farm is leaving me with lots of delicious summer squash! For some reason people at the market seem to prefer sleek, green zucchini over its bumpy yellow sibling, squash, so I wanted to think of a way to encourage squash consumption. And what better way than incorporating it into something sweet? If it can be done with zucchini, it can be done with squash. After all they are pretty much interchangeable due to their mild flavor and high water content.

This reasoning and insatiable craving for chocolate led to brownies. Inspired by the recipes listed at the end of the post, I came up with a fudge-like brownie that no one will guess contains squash. I've also limited the amount of added fat and sugar in the recipe, making it a healthier choice than many brownie recipes out there.

Pleased with my end result I brought, apparently illegal, samples to the Farmer's Market this past weekend. They were gone by 9:47 a.m. as were our blueberries, which I'd say makes them a hit. Even the small children who tried them were happy (and none the wiser). I liked that people liked them and I liked it even better that I wasn't busted by an inspector for my contraband baked goods! Enjoy.

Summer Squash Brownies
Yield: One 8 x 8 square pan, which I cut into 25 pieces

4 ounces Unsweetened Chocolate
3 tablespoons Unsalted Butter
1 teaspoon Vanilla
1 cup Sugar
1/2 teaspoon Salt
1/4 cup Whole Wheat Flour (All all-purpose flour should be fine too.)
1/2 cup Unbleached All-Purpose Flour
3 Large Eggs at Room Temperature
1 cup Grated, Pressed Summer Squash
1/3 cup Semisweet Chocolate Chips

1. Grate the squash using the large holes on a box grater or a food processor's grating plate. Place the grated squash in a colander with small holes over the sink and press the liquid out with a spatula. Let the squash rest in the colander in the sink.
2. Preheat the oven to 350 degrees Fahrenheit and grease a 8 x 8 baking dish with olive oil. 
3. Place 4 ounces of unsweetened chocolate in a large, microwave-safe mixing bowl. Heat on high for 2 minutes, then stir. Return to the microwave for another minute on high, remove, stir and add the butter. Heat for another 30 seconds. You want the butter and chocolate to both be just melted. Stir them until smooth. 
4. Add 1 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of vanilla, 1/4 cup of whole wheat flour and 1/2 cup of white all purpose flour to the chocolate and butter mixture. Stir to combine. It will look very dry...
5. Crack the 3 eggs into the bowl. Stir to combine.
6. Press the squash one more time to get as much liquid out as possible. Measure out 1 cup of it into the bowl. Stir.
7. Add 1/3 cup of chocolate chips to the bowl and stir them into the batter.
8. Pour batter into the prepared 8 x 8 pan and place it in the oven. Bake for 20 minutes or until a knife pierced in the middle of the pan comes out free of crumbs. Take care not to overcook the brownies or they will get dry.
9. Remove the pan to a rack to cool for 5 minutes, then remove it from the pan onto the rack. Once cool wrap in plastic and chill overnight. While the brownies can be consumed hot, they taste best the next day.

They also taste good slightly frozen.  

Recipes Referenced
Chocolate Zucchini Cupcakes at 101 Cookbooks
Fudgy Brownies at Martha Stewart via The Kitchn
Fudge Drops at King Arthur Flour
How to: Make Cakey, Chewy and Fudgy Brownies at Fine Cooking via The Kitchn
Moosewood Fudge Brownies at Everybody Likes Sandwiches
Zucchini Chocolate Chip Cookies from the great book Animal, Vegetable, Miracle

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.   

Six Word Story Every Day tells a story daily through 6 words (obviously). If you enjoy typography, you'll like it. Silence Has Never Sounded So Good at Time and a Half led me to their website and may be my favorite. Windows not frosted but steamed up, He leapt, fell but never landed. and Broken words for the broken souls also caught my fancy.

I ended up at Time and a Half thanks to Kristina at Up Your Wall noting that Kat there had highlighted some of their art. Liesl Pfeffer's twist on travel photography truly is art. I love Mountain Waits. Yes, there is a theme here; mountains amaze me.

Speaking of mountains, I would like to join the mob of tourists visiting the Great Smoky Mountains National Park to witness the synchronous fireflies mating. That NY Times video is a nice technical overview, but here's a pretty picture. Hurray for a new, domestic destination (Gatlinburg, TN) that isn't out West.  

With the big 30 coming in September I may have to copy Subtle Revelry's matchstick birthday candles.

I've always been intrigued by antique lampshades with swing-y fringe; this fringe chandelier at The Sweetest Occasion takes that idea to the next level.

The FDA has created new rules for Sunscreen labeling as the NY Times detailed here. Most relevant is this advice for selecting sunscreen "Dermatologists suggest that consumers look for products that say 'broad spectrum,' have an SPF between 30 and 50 and generally reapply lotion every 40 to 80 minutes." Here's to avoiding sunburn this summer!

It wouldn't be a complete week if I didn't link something awesome from Courtney. This week I've chosen Juliette Tang's Still Life with Book photo series on Flickr. Juliette creates a still life portrait based on a book's contents that includes the book.

Recipes Bookmarked
Apple Pancake Cake (Gluten-Free) at VitalJuice
Asparagus, Mushroom and Ham Quiche with a Potato Crust at PositScience (because a potato crust sounds brilliant!) from For the Love of Cooking
Blueberry Sorbet at Simply Recipes
Faux Full Fat Blue Cheese Potato Salad at Audax Artifex
Mango-Ginger Potato Salad at Parsley, Sage, Desserts and Line Drives
Oat Bran and Flax Seeds Whole Wheat Broom Bread at Gayathri's Cook Spot
Potato Power Salad (Beets, Avocado, Edamame and Tahini Dressing) at Zodelicious

Great Falls Park, McLean, Virginia, April 2009

Find more artists like Those Darlins at Myspace Music

I prefer their more recent music as it is a bit less country but it is all good.

Five Layer Fiesta Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Jami provided recipes for Green Bean Potato Salad, Creamy Yogurt and Dill Potato Salad, Light Potato Salad and German Potato Salad. You can check them and the full challenge out here. Thank you for a fun and tasty challenge, Jami. This challenge definitely inspired me as you can see below.

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Have you ever had seven layer dip? In case you haven't, it consists of refried beans, taco seasoning, tomatoes, guacamole, cheese, sour cream, green onions and olives layered in a dish. It is addictive. I've been known to demolish it and a bag of tortilla chips at parties...by myself...not healthy and mildly embarrassing.

Inspired by that special occasion dip I created this Five Layer Fiesta Potato Salad, which fills the same craving without the messy fingers or crazy calorie intake. The nutrient dense ingredients are filling and include a good amount of dietary fiber since the skin stays on the potatoes. Keeping the ingredients layered makes for an attractive presentation that is still party perfect - at least until the first scoop happens.

Who wants traditional Seven Layer Dip only at parties when you can have this salad anytime? Feel free to tweak the recipe for your own purposes... I may add black beans in the future.

Five Layer Fiesta Potato Salad
3 Red Potatoes (approximately 1 1/4 pounds)
1 Orange Bell Pepper
2 Avocados
1 Lime
3/4 cup Salsa
1/2 tablespoon Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 cup Reduced Fat Cheddar Cheese (l like Cabot's 75% Reduced Fat Cheddar.)
1/4 cup Chopped Cilantro

1. Scrub the potatoes and remove all projecting eyes/dents. Dice into 1/2 inch cubes placing them into a large pot half full of water as you go. Once all the potatoes are in the pot, turn the burner up to high and bring the water to a boil. Boil the potatoes for approximately 27 minutes or until potatoes yield easily to biting but retain their shape. Drain potatoes and rinse with cold water to prevent additional cooking.
2. While the potatoes boil, dice the orange pepper into 1/2 inch pieces. Cut the avocado into 1/2 inch cubes, placing them in a container and squeezing half of the lime over them to prevent browning. Remove the cilantro leaves from the stems and chop enough to fill 1/4 cup.
3. Place the drained potatoes into a mixing bowl. Squeeze the other half lime over them. Add 1/2 tablespoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Toss to combine.
4. Move the potato mixture to a serving bowl. This is your first layer.
5. Top the potatoes with the orange pepper, then add the avocado on top of it. Pour the salsa over the avocado.
6. Sprinkle the avocado with cheese, then cilantro.
7. Chill until ready to serve. It can be served a room temperature or cold.

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.  

Models Unretouched still look great! But they also look a little more like normal people and that is comforting.

Chile's Puyehue Volcano Erupts - a story in pictures at The Atlantic.

Toby Ng's World of 100 answers the question: If the world were a village of 100 people, what would its composition be? through 20 infographics. They are a simple, startling reminder of inequities in the world and more personally how privileged I am to live the way I do. (via Courtney)

Decluttering as Zen Mediation

Recipes Bookmarked
Ginger Rhubarb Chutney at All Our Fingers in the Pie (I like the idea of a savory preparation!)
Matt Bites' Fudge Popsicles at Smitten Kitchen
Hamburger Buns at Deliciously Organic
Quick Salmon Tikka with Cucumber Yogurt Sauce at Jamie Oliver
Sweet Strawberry Coconut Ice Cream + Chocolate Sauce at Healthful Pursuit

Rosslyn, VA, June 2005

(I'll be near there for a hot second this weekend.)

Find more artists like Marissa Nadler at Myspace Music

Her voice reminds me of Mazzy Star. Does anyone else remember her?

May Our Chickens (and My Racing Mind) Rest in Peace

Last week Dad transferred our seven chickens from indoors to a coop he built them outside. During the day the chicks wandered near the coop or roosted inside and at night they willingly re-entered it to be locked up for safekeeping. We were all much happier! They liked the freedom and we liked that the house no longer smelled.

This morning when Dad went to let them, there was one living rooster, four dead hens and lots of feathers. He found Miss Cleo, my Easter Egger, in the yard and another brown one is still missing. We have no idea how a predator got them out of the hen house! Or even got in there... Its windows were wire-lined and there weren't any cracks bigger than the 1/4 inch up where the roof and the walls met higher than 8 feet up. Based on these descriptions it must have been a fox. (Mr. Fox, you are no longer fantastic.)

The chickens weren't my idea. They weren't friendly. They weren't even laying eggs yet and I had said from day one that if they turned out to be roosters we were eating them... I know predators go after chickens. Yet I am upset. We had nurtured them from little balls of fluff into pullets that were big enough to live outside. If we ended up eating a rooster, it was our decision. These deaths, like most deaths, were not our decision. They are shocking and feel like theft.

I turned my life on end this past December. I left NYC's hustle, bustle and breathtaking bits of blue sky between the tall buildings, its comfortable friends and patterns and came home to pursue a different future. I started non-curricular classes to complete pre-requisites to apply to graduate programs, volunteering, catering and trying to catch up with the people and the changes in Richmond that had occurred since I left in 2003 for the DC-area then NYC. I had reluctantly decided to try and be brave; I still am trying.

Some days I feel like I'm pursuing destiny and everything is great! Other days, like today when something little goes wrong, I struggle. Logically I know life is unpredictable, rolling with the punches is good, that the only way I can succeed is to stop worrying and act, blah, blah blah... But here I am catastrophizing that the chickens have died, I'm not going to get through the hard science classes I largely bypassed in undergrad, graduate school won't happen, etc. Silly.

Anyway, I thought I would empty my mind here hopefully disrupting the cycle so I can get back to Microbiology. Success isn't going to come from dwelling on the past or worrying about the future. It may not come from dedicated studying either, but at least I will actively have tried rather than letting the fear of failure halt me. If the current plan doesn't work out, there is another one somewhere... I just have to be open to whatever comes my way.

May our chickens rest in peace and may we find the rooster a new home, so he doesn't meet the same fate as the other chickens tonight. 

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. 

Stories about how people improved their lives by changing their diets always intrigue me. I would say they inspire me except that I keep not taking the appropriate steps... Hopefully one day I'll get over that bump. In the meantime, memorable stories I've read over the past few months that illustrate a connection between what individuals eat and how they feel.
Jay Parkinson + MD + Ph.D. cut caffeine and lost his daily migraines.
Carrie at Deliciously Organic manages her Hashimoto’s disease (thyroid) with diet.
Helene at My Tartlette manages her Meniere's disease by eating gluten-free.
Nicole at Pinch My Salt manages her reactive hypoglycemia with diet.

The "What's Cooking, Uncle Sam?" exhibit at the National Archives Building in Washington, DC sounds fascinating. It covers 200 years of America's relationship with food and the government's role in it. It runs from June 10, 2011 – January 3, 2012 and is free.

It is here! The USDA's Food Pyramid has been replaced with MyPlate. This format is easier to interpret, but I find it shocking that $2 million will have been spent between developing and marketing the new logo and creating the new accompanying web site. Marion Nestle offers her commentary on the new format and  highlights other eating guides that use the plate as their shape here.

Vogue Italia is featuring three beautiful plus size models on its July cover. (via Courtney who rightly comments "But did they have to sit the "plus sized models" at a dinner table?") French Elle's April cover featured Tara Lynn, one of the models. You can see her 20-page editorial from that issue here.

Zuburbia has a neat weekly feature where they curate the best vintage items on eBay. It is worth the time if you enjoy vintage.

Jelly Shot Test Kitchen - brilliant and surely delicious. I had been contemplating a pursuit of this sort when Courtney posted this. It will be a good resource should I go down that road and, in the meantime, it is great eye candy.

Richmond residents - Broad Appetit on Sunday sounds mighty tasty. 

Recipes Bookmarked
Coconut Shrimp Poppers with Chili Mango Cream at Pinch My Salt
No Knead Bread (8-12 hour version) Pizza Dough at David Leibovitz
Ranch Dressing at Deliciously Organic

Carribean, May 2006

(I wish I were there now!)

I'm not a huge fan of mash-ups, but Paul makes a good case for them with this one featuring Radiohead and Dave Brubeck. Click through to hear it.

Honey-Rum Roasted Rhubarb

Last year Molly from Orangette wrote about her variation on Canal House's Roasted Rhubarb so convincingly that I had to try it. It was a risky move as I had never had rhubarb without strawberries, but there was reward in its sweet, tart taste. So for a while I reveled in it and then rhubarb was out of season.

Cue Spring in Richmond this year and a dearth of rhubarb. Apparently it is a Northern crop, so it isn't widely anticipated or available here the way it is in New York City. After a few weeks of searching I was resigned to not having rhubarb, then I saw it on Farm to Family's produce list! I squealed and promptly went to pick up some of the red celery-looking stalks.

Molly's original version still is great, but I've tinkered with it a bit halving the proportions, removing the refined sugar and using rum in lieu of wine. With wine you end up with a spare 3.5 cups to drink, which didn't interest me nor did cluttering the fridge with the bottle. Rum can be held for at room temperature in the pantry and it goes well with honey.

This rhubarb has more flavor and is sweeter when cold, so I recommend eating it that way although it eating it while its warm won't hurt you. Enjoy the rhubarb on its own, over plain greek yogurt for breakfast or over popovers, which convinced my mom that "stewed rhubarb" as she was raised eating it was actually quite tasty rather than the mushy, undesirable stuff of her memories.

Honey-Rum Roasted Rhubarb
Adapted from Molly at Orangette's twist on a recipe by Canal House Cooking, Volume 3.*
Yield approximately 1.5 cups

1 pound Rhubarb, trimmed (the leaves are poisonous!) and cut into 2-inch lengths
1/4 cup Honey (I used clover.)
3 tablespoons White Rum (We had Ronrico. Don't judge. It worked.)
1 tablespoon Water
1/2 Vanilla Bean, split up its center

1. Set a rack in the lower third of the oven, and preheat the oven to 350 degrees Fahrenheit.
2. Pour the honey, rum and water into the bottom of a pyrex dish (a dutch oven or other over-safe pot would work too). Add the rhubarb and stir gently to combine the ingredients.
3. Bake uncovered for 15 minutes, then remove the dish and stir the rhubarb to ensure even cooking.
4. Return the dish to the oven and continue baking it for 15 more minutes.
5. Remove from the oven, cool briefly on the counter and then place it in the fridge to cool overnight.

*It looks like David Lebovitz and Sarah Galvin at All Our Fingers in the Pie have done something similar too!

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Between a summer cold and starting an intensive 8-week Microbiology course and a farm internship this week, I'm feeling a bit all over the place. All that fun has led to my using the internet less this week than some, which was probably a healthy change. I am still seeking balance and restored health but I swear a true food post will arrive next week as expected (by me!).

I hope you all have a wonderful weekend and remember to honor our soldiers who have fallen in service (to the US or your country wherever you may be).

I don't have a digital SLR but hope to one day. Either way this tool looks like a great way to learn about how your camera settings affect your shots. (via How About Orange)

This full gathered skirt makes me wish I followed through on the half-baked attempt to learn how to sew. Gertie appears to have great tips for making vintage-style clothing. I know I was mesmerized for a bit with her blog. I bookmarked this Fashion District Guide, A Fabric Place in Baltimore and this video on doing the Victory Roll hairstyle. (via How About Orange)

If you are a visual person and haven't seen Pinterest, check it out. It enables users to make visual collages  based on topics of their choosing and to follow other people's collages. You can request an invite or I can invite you if you give me your e-mail address. I think I have 4 more invites...unlike Gmail they don't seem to provide users with infinity invitations.

iMuscle looks like a neat iPad app for those into working out. It allows user to search for exercises by exercise and individual muscles.

Recipes Bookmarked
Artichoke Hummus (a good use for the GALLON of artichokes in the basement?) at Pinch My Salt
Beef Jerky (Carrie makes it sounds so simple and irresistible.) at Deliciously Organic
Chinese Barbeque Pork at Momofuku for 2
Cole Slaw with Wasabi Dressing at David Lebovitz
Egg Nests at Simply Recipes
Fruit and Oat Snack Bars (The White House version) at  Yahoo News! Weekend Edition
Honey Almond Mini Cheesecakes (No refined sugar!) at Pinch My Salt

Yellowstone National Park, August 2008

Find more artists like Britney Spears at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Grocery trucks are a clever way to help relieve food desserts (areas without access to fresh foods/groceries). Michael Pollan highlighted New Mexico's recently started MoGro on his twitter feed but here in Richmond, Virginia we have Farm to Family, which began in 2009. We're ahead of the curve. ;)

Am I Wearing Pants? Blair Waldorf would approve of this infographic. (via Kimberly)

This d-i-y shipping pallet vertical garden looks amazing. I liked the woolly pocket outdoor wall planter at CB2 but this is better.

A post on body image at Keiko Lynn, who has great style and fun make-up tutorials. I added her blog to my reader almost instantly after finding it. (via From Me To You)


Bcycle, a bicycle sharing program, has launched in several US cities. Check it out -- you can even vote to get it in your city! I read about bike sharing while I lived in NYC and thought it would be an awesome thing to have available. (via Jay Parkinson + MD + MPH)

Social Flights, a flight sharing program where regular people can organize and fly on private planes. (via Courtney)

Recipes Bookmarked
Cuban Flank Steak at Kayln's Kitchen
Gumbo Z'Herbes (Green Gumbo) and a wealth of other gumbo info at Audax Artifex
Teriyaki Noodles with Asparagus and Edamame at Mark Bittman

Mom's bunny, Cuddles, has finally acclimated to his new home and now gives bunny kisses.

Find more Au Revoir Simone songs at Myspace Music

Gumbo, Revisited

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh. Last June I made Paula Deen's Gumbo with my friend, Meg, and really enjoyed the final product so I was happy to revisit it. Thank you for the reminder, Denise!

For the challenge, I made a half portion of Drew’s Chicken & Smoked Sausage Gumbo without the file powder as I couldn't find it locally. I chose to use the full amount of okra since I love its slippery texture and felt like the extra bright green pretties up the gumbo. I reduced the oil at the start a bit more than half and didn't find the texture of the final product to be adversely affected.

I have two tips for you when you make gumbo:
1. When you add the onions to the roux have a snack ready as the mixture smells just like hush puppies and the gumbo won't be ready to eat for quite a while.
2. Don't start gumbo at 7 p.m., especially if you are leaving town at 12:30 a.m. and planning to say hello to the grandparents across town before you leave. Gumbo will win, the grandparents will be sad and you will feel guilty. However, you won't resent the gumbo too much as its savory, smoky flavor is irresistible. Its only drawbacks are the cooking time and the expense of multiple meats. Save it for the weekend and budget wisely but definitely make it.

Since I enjoy the flavor so much I think I'll try a vegetarian version next to see how it compares. I'll let you know.

Drew’s Chicken & Smoked Sausage Gumbo
Minimally adapted from My New Orleans: The Cookbook, by John Besh
Serves 5-6

1/3 cup Canola Oil
1/2 cup Flour
1 Large Onion, Diced
1/2 Chicken (1 1/2 to 2 lbs), cut into 5 pieces (I removed whatever skin came off easily but leaving it on is fine.)
1 tablespoon Basic Creole Spices (recipe follows), or store-bought Creole spice blend
1 pound Spicy Smoked Sausage, sliced 1/2 inch thick
1 stalk Celery, diced
1 Green Bell Pepper, seeded and diced
1 small Tomato, seeded and chopped
1 Cloves Garlic, minced
Leaves from 1 sprig of fresh Thyme
1.5 quarts (6 cups) Chicken Stock (I used defatted homemade stock mixed with veggie broth since that is what I had on hand.)
1 Bay Leaf
3 ounces Andouille Sausage, chopped
2 cups (11 ounces) sliced frozen okra (fresh would work too but it isn’t the time for it in Va.)
1/2 tablespoon Worcestershire sauce
Salt, Pepper, Filé powder and Tabasco, to taste (I didn’t add any of these items!)
4-6 cups Rice or Grain of your Choice

1. Prepare homemade chicken stock, if using.
2. Prepare homemade Basic Creole Spices. (Recipe below.)
3. Season the chicken pieces with about 1 tablespoon of the Creole.
4. Cut, dice, chop and mince all of your vegetables.
5. In a large cast-iron or heavy-bottomed pan, heat the canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes. Don’t step away as it will burn!
6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes dark brown, about 10 minutes. 
7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes. 
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. If desired, season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

Basic Creole Spice
From My New Orleans: The Cookbook, by John Besh
Makes 1/4 cup. Can be stored for up to 6 months.

1 tablespoon Celery Salt
1/2 tablespoon Sweet Paprika
1/2 tablespoon Coarse Sea Salt
1/2 tablespoon Freshly Ground Black Pepper
1/2 tablespoon (15 ml) (7 gm) garlic powder
1/2 tablespoon (15 ml) (7 gm) onion powder
1 teaspoon Cayenne Pepper
1/4 teaspoon Ground Allspice

1. Mix together all spices in a bowl.
2. Transfer the spices to a clean container with a tight-fitting lid.

 

Find more songs like Good Girls Go Bad [feat. Leighton Meester] at Myspace Music

I chose this song in honor of Gossip Girls' Season Finale tonight. I can't imagine what new drama they will have cooked up this week...

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Apologies for this being late... The blogger snafu combined with spending time in NYC prevented me from prompt publishing. I'm waiting for my next engagement now! It is so nice to be visiting.

An urn that will turn you into a tree and a comic from XKCD on Marie Curie (via Courtney).

Leslie pointed out this blog to me and I loved it, of course.

These shoes on this dress look like a party to me.

As a(n admittedly lax) member of the Presbyterian Church (USA) I was excited to see that the church voted this week to permit the ordination of people in same-sex relationships.

Recipes Bookmarked
5 Northern Thai Recipes at NPR's Kitchen Window (I would go for the Basil Chicken and Spicy Papaya Salad)
Easy Key-Lime Pie Push Pops at The Cupcake Project
French Macaroons with Nutella at Dessert for Two (via Baking Bites)
Tandoori Mushrooms and Naan at NY Times
The related article has interesting facts about Tandoors -- the oven traditionally used to cook these foods.

Peñón de Ifac, Calpe, Spain September 2009

Delicious Imperfection: Mother's Day Cupcakes

Mom loves yellow cake with chocolate frosting so I tried making a small batch of cupcakes for Mother's Day. Things did not go as planned but the results were still pretty delicious. To demonstrate how my cooking and baking are a work in progress and as part of my ongoing effort to embrace imperfection, I thought I'd tell you about the cupcakes anyway.

Initially I couldn't find a yellow cake recipe in my bookmarks, then I realized yellow cake is the same as any basic cake. Its name just refers to the whole eggs being used. Once that was resolved, I printed Cupcake Project's 3 Vanilla Cupcakes with Vanilla Sea Salt with the intention of halving the recipe and using one vanilla. I set out the egg and 3/4 cup of butter to come to room temperature and started dinner. If only I also had taken the time to note the halved portions on the recipe...

Because guess who added the full portion of vanilla sugar to the halved butter? This shouldn't have been a problem as I'm not one to cry over double the cupcakes but it turns out I was short an egg and lacked the quantity of milk needed to make even the halved portion. I improvised and made up the difference with a flax egg and buttermilk. Somehow, God only knows, the batter still was lovely, light and delicious going into the oven.

Unfortunately after baking my cupcakes had concave midsections. Oops! Since the cake was still moist, buttery, vanilla goodness I need another solution. Cue filling their bellies with glossy chocolate ganache. The end product looked decent, tasted good and could be eaten with a spoon. Mom was happy and I was placated. Where there is a will there is a way... But next time I bake I'll try to remember the notes below.

1. Check ingredients prior to starting a project
2. If you plan to halve a recipe, take the time to write out the reduced proportions.
3. Pay full attention when baking (and cooking) for best results.
4. Baking is a science! Improvised baked goods are best left to professionals (or at least left for occasions where there isn't time-sensitivity.)

Find more songs like A Better Son/Daughter at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.  

Vaccines Save Lives at the Cost of Everyday Splurges, an infographic with a good point. (via Jay Parkinson + MD + MPH )

While a Semolina-Crusted Soft-Shell Crab BKT Sandwich isn't me, I love Alejandra at Always Order Desserts posts' description of the joy of eating locally and seasonally. I miss doing this. One of the hardest aspects of moving home has been eating differently as I am no longer cooking for one. Then again, I also have more freedom to test ideas as I no longer am the only one eating the leftovers if I fail.

Gorgeous Spring photos that make me miss NYC! I can't wait to be there next weekend.

Vika and Damaris, are launching an online fashion business: Pattern Rebellion. Check out their blog for the fashion news and tips!

Melanie letterpresses lovely things. I especially enjoy her modern etiquette series - check out these coasters.

This quote sums up my feelings about Osama Bin Laden's death: "I mourn the loss of thousands of precious lives, but I will not rejoice in the death of one, not even an enemy. Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars. Darkness cannot drive out darkness: only light can do that. Hate cannot drive out hate: only love can do that." --Martin Luther King, Jr. It isn't entirely accurate (more on that here too) but what can you do? (via Joe De La Cruz, Rebecca Buck, etc.)

Lunch was served on the L-train in Brooklyn, of course. My favorite line from the article is "Other riders gawked or — this is New York, after all — continued staring ahead and listening to their iPods." So true.

Recipes Bookmarked
Coconut Margarita with Toasted and Salted Coconut Flakes at Eat Make Read
Plantain Fudge at Zesty South Indian Kitchen
White House "Purely Chocolate" Chocolate Mousse (via Svelte Gourmand)

Belle Isle in Richmond, VA May 2011

The Improvised Life put this out as a Monday jump-start but I'm reposing it as a weekend kick-off. I challenge you to watch the energy and athleticism of the dancers and to listen to the music and not tap your toes.



Should you ever be in New York City and like this type of music, seek out Michael Arenella and his Dreamland Orchestra. Their Governor's Island Jazz Age Festival will be June 18 and 19 and August 20 and 21st. I will be making at least one day of the four happen as it is a great excuse to visit the city (or escape from it if you live there).

Garam Masala Oatmeal-Raisin Cookies

Inspired by Julie at One-Wall Kitchen's decision to include maple mousse as a ripple in homemade apple cinnamon ice cream I decided to freeze my leftover mousse and make "ice cream" sandwiches. Cinnamon and maple sounded great, so I wanted to use oatmeal raisin cookies. Needless to say when I spotted the Garam Masala Oatmeal-Raisin Cookies Monica Bhide adapted it was all over.

I halved the original recipe and then going by taste reduced the garam masala by an additional 1/4 teaspoon since my spice tolerance isn't the highest. The remaining garam masala and raisins still provided plenty of flavor to mask my other change -- switching out the white flour for whole wheat as whole grains are good. The resulting cookies are chewy inside with a crisp exterior and a slightly spicy flavor that builds as you eat them.

Making these cookies was so easy I am wondering why I don't make cookies more often...we'll see what happens there. Ha! As for the maple mousse, it was tasty cold but a little chewy once frozen. That won't be happening again.

Garam Masala Oatmeal-Raisin Cookies
Slightly adapted from these Garam Masala Oatmeal-Raisin Cookies Monica Bhide adapted at NPR's Kitchen Window
Yields 2 dozen cookies

3/4 cup Regular or Quick-Cooking Oats
3/4 cup Whole Wheat Flour
1/2 tsp Garam Masala (I used store-bought.)
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
1/2 stick (1/4 cup) Unsalted Butter, room temperature
1/4 cup Granulated Sugar
1/4 cup packed Dark Brown Sugar
1 Large Egg, room temperature
1/2 tsp Vanilla Extract
1/2 cup Raisins

1. Preheat oven to 350 degrees. Grease two cookie sheets or place Sil-pats on them.
2. Combine the oats, flour, garam masala, baking soda, baking powder and salt in a medium bowl. Set aside.
3. Mix the butter and sugars in a large bowl with an electric mixer on medium speed until creamy.
4. Add the egg and fully incorporate it into the dough. Add the vanilla.
5. Add the flour mixture one third at a time and mixing until just combined after each addition.
6. Mix in the raisins.
7. Using a half tablespoon measuring spoon, place balls of dough onto cookie sheets. Flatten slighty.
8. Bake 12 to 14 minutes or until golden (my oven took 12 minutes). Cool on wire racks.

This song is still catchy and the video is still great, even if I'm not bitter about anyone I used to date at this point.