Wednesday, December 4, 2013

Pink Christmas

I have decorated for Christmas using several color blends; rich brown and blue,
traditional red and green, white and gold, silver and blue, and red and white,
peach and gold.  But what I really long to do is pink.  My family is not quite on
board with me, but I think once I just do it, they will find it beautiful and festive.

So, when the post holiday sales hit, I shall hit the stores and see if I can achieve
my dream of a pink Christmas for next year.

Pink Christmas

Wednesday, November 27, 2013

Happy Thanksgiving!

So thankful every day for everything.  Good times, hard times, and every calm or chaotic moment in between.

Gearing up for Thanksgiving, apple pie was being so craved by my kids that I just had to appease them.   I made them not just one but two.  They lasted a whole 36 hours.

I am thankful for the oven to bake in, for the ingredients to make them, and especially for the children whom ate them.

Apple Pie

Monday, November 11, 2013

Thursday, October 24, 2013

The LBD Re-thought

Start with the infamously basic little black dress.  Then re-imagine it.


Topshop dress

Cropped knit cardigan

Jigsaw red quilted jacket
$475 -

NIC ZOE jacket

Boohoo red jacket

$6.38 -

Thursday, October 17, 2013

Autumn Bisque

I made my first batch of Autumn Bisque for the season.  I could hardly wait to blend it, I wanted to just start scooping.  The only downside to this soup is peeling and chopping the butternut squash.  A trick I read somewhere years ago was to microwave it for a few minutes then cut in half.  So I wash, microwave, halve it, then peel, scrape out seeds and chop.  Still a pain, but very worth it for that freshly harvested flavor.

My thrown together recipe is always different and slightly off-the-cuff.  I have my basics, but elaborate or tailor depending on my mood.  One way it to make it sweet.  I had it this way at a restaurant in Vermont several years back, and ever so non-chalantly asked what the key ingredient was that made it so sweet.  I thought they were going to tell me it was a secret, but the waitress smiled and said Vermont maple syrup.  Of course!  I had the confidential info and could run home to try to imitate it.  I did my best, and it turned out pretty well. 

 Sometimes my taste mood fluctuates and I want a more savory soup.  Then I simply omit the apples and use less sugar and syrup.  It hits the spot, I say.

Autumn Bisque as I toss it in a pot:

1 large cubed and peeled butternut squash

4 cups water

1 1/2 cups half and half

1/4 cup brown sugar

1/2 cup real maple syrup (or to taste)

3 tsps cinnamon

1/8 tsp clove

1/4 tsp nutmeg

1/2 tsp salt

2 tsp garlic powder or fresh is even better

1/2 tsp onion powder

2 dashes of pepper

Boil squash in water until very tender.  Do not drain.  Add the rest of ingredients and mash.   Let simmer for about 35 minutes to brew the flavors.  Stir often and do not allow a rolling boil.  Use a hand immersion blender to cream it smooth.  You can pour into a blender in portions to smooth it as well.

Makes many servings..maybe eight?