golden birthday.

Happy 23 to me!

In order to fully celebrate the big day I have a few things planned...

no work (!!)

sleep in

yoga

mani/pedi/mimosas

Powell's adventure (may even allow myself to bring a few books home)

mid-day nap?

dinner + drinks with the friends

in other words...it's a "treat yo' self" kinda day. 

"the best day of the year"

yummy goodness.

This is about to happen this week. Who knew it was so easy?

via My New Roots

comfort.

Things have finally started settling down in my life (don't get me wrong, I still have grad school applications), which seems like a sweet coincidence since the weather seems to be doing the same thing too. Fall. You are my all time favorite season. Unfortunately I missed out on you the last three years. Your brisk late afternoon walks. Crunchy leaves and tall glasses of red wine. Oh, and soup.

Chicken Tortilla Soup

6 cups chicken stock

2 cups cooked, shredded chicken

half an onion, chopped

1 clove garlic, minced

2 small - medium zucchinis, chopped

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon chipotle chile powder

juice from 2 large limes

salt and pepper to taste

Coat a large saucepan with olive oil over medium-high heat, add onion and zucchini and sauté until tender, about 3 minutes. Add the garlic, chili powder, cumin, chipotle chile powder, salt and pepper and stir until fragrant. Pour in stock and bring to a boil. Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through. Add the lime juice and taste for seasoning. Ladle into bowls and top with and desired garnishes. Serves 4.

Garnish ideas.

crushed tortilla chips

shredded Monterey Jack cheese

sliced avocado

fresh cilantro

via.

focus.

For the next week (in between the "old" and "new" job), I will be conquering the dreaded Grad school essays...begin daunting music. 

The necessities for accomplishing said essay will include...

and maybe some of this...may just help with my writing process. 

Some guac for a more well rounded snacking experience? ha.



What helps you to sit down and focus? 

yabba dabba doo.

I have so many great memories of my childhood summers. Lots of camping, water fights with the neighbor boys, chalk paint, fashionably skating around in my Barbie roller skates (and matching elbow/knee pads) and the best part...Push Ups. Ahhh those delightful sherbert-y treats with Flintstones characters adorning the packaging. Pretty much my favorite summer snack. So you can only imagine my joy when I came across Shop Sweet Lulu's push pop containers. YOU CAN MAKE YOUR OWN PUSH UPS?! Yes, please. 

I may need to create some push ups before the summers end!

summer delicious-ness.

Sangria? I think so. 

Anything that incorporates my two favourite things (wine and fresh fruit) is good in my book. 

Ingredients.

2 cups blueberries

2 cups blackberries

2 cups hulled strawberries

2 cups mixed red and golden raspberries

1 tablespoon superfine sugar

5 ounces Framboise, or other raspberry liqueur

1 bottle chilled rose wine

1 1/3 cups white cranberry juice

Directions. 

In a pitcher, combine fruit. Stir in sugar. Add Framboise; let sit at least 1 hour. Stir in wine and juice. Serve chilled. 

via m.stewart

heat.

It is officially summer in Portland. Can I get a "hallelujah"?

Blues Festival.

Perfect opportunity to lay out near the Willamette, 

catch some rays and listen to the jams.

Even this little guy thought so.

How delightful do these look for a hot summer day...must make.

juicy goodness.

I seemed to have missed the farmers market this past weekend and I am craving fresh fruit. May have to take a break from paperwork to run to the local market and stock up. Last summer my morning cereal consisted of 1 part cereal to 3 parts blueberries/raspberries. It was a glorious start to the day, but I may need to amp it up this summer. I would love to find a lovely new recipe for summer fruit...any suggestions?

bring to a boil.

I wish I could cook quinoa as delicately and beautifully 

as Sarah Britton of My New Roots can.

Teach me your ways.

ohmy.

Okay. I hope you all are not too annoyed with this but I am on a summer kick this week. Most likely because the weather in Portland is so awful this week. I need to have some sun to think about.
So without further adieu I give you...Watermelon-Basil Margaritas.


mixins.
7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
4 teaspoons superfine sugar
6 ounces (3/4 cup) silver tequila
25 basil leaves, plus sprigs for garnish
3 ounces (1/4 cup plus 2 tablespoons) triple sec
6 cups small ice cubes


to do.
1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least one hour (up to 2 days).
2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil. 


If this recipe doesn't say summer, I don't know what does. 

kitch.

Oh dear. I'm in heaven. My dream kitchen is already stocked full of everything Herriott Grace. Everything. As usual my wallet will hate me but my apartment will much appreciate. 

oh, and all of my cakes will look like this.

 Absolutely love the feather kitchen linen and pedestal. 

Perfect for wine and cheese parties.

       

Herriot Grace.

pb + ch.

I don't know about you, but I love snow. Like a fat kid loves cake, thats how much I LOVE it. When I heard the rumors of snow for this week in Portland, I almost jumped up and down. I promptly went online recipe oogling and found this little delight. I need to get as much "winter" in my meals this week as possible (does that make sense?).
Check it. 

Peanut Butter Hot Chocolate. (Your welcome.) 

1/4 cup sugar or honey

1/4 cup cocoa

1/4 cup water

3 cups 2% or whole milk

2-4 tbsp. creamy peanut butter

3 oz. bittersweet chocolate, finely chopped (Lindt 70% cocoa is great)

In a saucepan, stir together the sugar and cocoa to get rid of lumps; stir in the water until smooth, then whisk in the milk over medium-high heat. Heat until steaming. Remove the pan from the heat and add the peanut butter and chocolate. Let it sit for a few seconds, then blend it with a hand-held immersion blender. Or for individual cups, divide the chocolate among the cups and pour the warm milk over top. Whiz with one of those little frothers to make it very smooth and foamy.

 source.

sunshine in a glass.

Day dreaming of the summer and drinking everything from jars. 

iced sun tea, lemonade, and wine. 

heart day.

I love tea and I kind of like Valentines day (Mainly I love/miss elementary school Valentine card exchange and my "mail" boxes were awesome). oh and I love DIY. So here we go. 

I'm pretty sure these heart shaped tea bags would be cute all year round, but especially for a little Valentines cup 'o tea. 

what you will need....

- scissors

- paper (white, red and/or any patterned paper you like)

- cotton string

- sewing needle and natural-color thread

- lightweight cotton muslin

- heart-shaped paper punch

- glue stick (or any craft glue)

- loose tea (you can buy this or make your own)

- pen

1. Cut a 2.5″ square of cardboard, fold in half and cut half a heart shape against the fold to create a symmetrical heart template. Use the template to trace and cut heart shapes out of the muslin fabric.

2. Take two muslin hearts and stitch them together using the needle and cotton thread. Start at the bottom point of the heart and work your way around the edge, making your stitches very close together to prevent leakage. Stop stitching when you have just sewn past the second hump of the top of the heart, and leave the thread and needle hanging.

3. Fill the heart with about 1 tablespoon of loose tea, gently tapping the heart to settle and pack the tea inside. Pinch the heart shut with your fingers and sew the remainder of the edge to close up the heart pouch. Cut loose thread.

4. Thread the needle with the cotton string and pull through the center of the top of the heart. Make a knot to secure the thread to the teabag.

5. Cut a 0.5″ x 1.5″ rectangle out of paper and fold in half to make your tea tag. Write a cute note inside, or label with the type of tea. Poke the needle through the center of the tag fold and double knot the thread to secure the tag on the thread. Cut loose string.

6. Repeat all steps to make more teabags.

source.

eat this.

Salmon + Peppers With Caper Vinaigrette

Serves 4. 

Ingredients

• 1 cup long grain white rice
• 2 small red bell peppers, quartered
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 piece skinless salmon fillet (1 1/4 pounds)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon capers, chopped
• 1 tablespoon red wine vinegar
• 
  
• Directions
• 1. Heat oven to 400 degrees. Cook the rice according to the package directions.
• 2. Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 5 minutes.
• 3. Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Nestle among the vegetables. 
• 4. Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes. 
• 5. In a small bowl, combine the parsley, capers, vinegar, and remaining tablespoon oil. Drizzle over the salmon and rice and serve with the vegetables.
• 
  
• Enjoy!

Happy 2011.

Whats the best way to ring in the new year with friends? With sparkly cocktails of course!
Here are some yummy new drink recipes to help you finish up 2010 in style.


Sparkling Pear and Cranberry Cocktail
Serves 8
Ingredients. 
2 tablespoons dry cranberries
1/2 cup organic pear nectar
32 ounces Moscato d'Asti wine
8 small sprigs fresh rosemary


Directions.
1. Put cranberries in a small bowl; add two tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
2. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig. 

Cognac Sparklers
Serves 2
Ingredients. 
1 ounce Cognac
1 cup chilled sparkling apple cider
A few dashes bitters


Directions. 
1. Pour 1/2 ounce Cognac into each of two champagne flutes. Top each with 1/2 cup chilled sparkling apple cider, and finish with a few dashes bitters.

See you in 2011!

delicious-ness.

This is not bragging, this is just the truth. I can bake like nobody's business. One of my all time baking favs for the holiday are my chewy molasses cookies. Here is my Christmas gift to you! Enjoy!

Molasses Cookies

Makes about 60 two-inch cookies (enough to share!)

Preheat oven to 375

- 3/4 cup butter, softened

- 3/4 cup lard or vegetable shortening

- 1 1/2 cup granulated sugar

- 2 eggs

- 1/2 cup unsulphured dark molasses

- 4 cups all-purpose flour

- 2 tsp baking soda

- 2 tsp ground cinnamon

- 2 tsp ground cloves

- 2 tsp ground ginger

- 3/4 cup coarse or granulated sugar for topping

In a large bowl, beat butter and lard until soft. Slowly add and beat in two cups of granulated sugar. Beat in the eggs and molasses.

In a second large bowl, sift flour, baking soda, cinnamon, cloves, and ginger; add to creamed mixture, mixing well. Dough will be soft.

Refrigerate for about one hour or until dough is firm.

Roll dough into two-inch balls, and then roll each in the coarse sugar. Place balls about three inches apart on a lightly greased cookie sheet. Bake about 10-12 minutes, or until lightly cracked on top. Watch them carefully towards the end of they cooking tim so they don't get burnt on the bottom. Cool slightly and remove to a wire rack and cool completely. 

yum.

Confession: I have an unhealthy love of food blogs, and I may have just found the best ever. Yummy pictures, and even yummier recipes. What Katie Ate makes me hungry and happy. Start drooling now.

What Katie Ate. 

see it.

make it. 

love it. 

saucy.

I hate to admit it but I love canned cranberry sauce. I am usually that girl that (tries to) cook everything I possibly can from scratch (with the exception of the occasional mac 'n cheese and brownies....they are just better from a box). However when it comes to cranberry sauce, I make an exception. I remember growing up, every Thanksgiving my sister and I were always known for being the ones that wanted a large 'slice' of cranberry sauce and a large spoonful of olives (for olive fingers of course).

I haven't lost the passion for the cran can...until now. 
I recently came across this recipe for red wine cranberry sauce. yes ma'm. 

Red Wine Cranberry Sauce

Ingredients:
- 1 ⅓ cup sugar

- 1 ½ cup dry red wine

- 1 cinnamon stick (optional)
- 24 ounces package cranberries

- Zest of one lemon

Directions:
1. In a saucepan over medium heat, combine the sugar, wine and cinnamon and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves and the wine has reduced slightly, about 4 minutes.


2. Add the cranberries and the zest. Simmer until the cranberries soften and the sauce thickens, 10 to 12 minutes. Remove from the heat; remove and discard the cinnamon. Set aside to cool for at least several minutes and up to several hours. Serve warm. (Do not refrigerate; the flavor is muted by the cold.)