Aspiring Artistry

Juicy Juicy

I'm trying out my new KitchenAid juicer attachment and it's so fun!! Actually, it's been hiding in my cabinet for a year or so, but it just made it to my countertop. 

 

I needed fresh lime and orange juices for a pork marinade I'm making. Tonight is Cuban paninis, a fresh orange and avocado salad, and cilantro lime rice. A light and yummy summer dinner with friends to be followed, hopefully, by some hard-core Scrabble playing. 

 I'm wondering now what other fun attachments I should get for my mixer?? 

An addendum: I'm watching 'Secret Life of the American Teenager' while I cook. It's addictive...and I'm still on Season 1.

Cookbook Stand Roundup

It's a continuing challenge. There the cookbook lies, a mess among bowls and spatulas, partially covered in ingredients and dirty fingerprints. And it lies flat on the counter, which isn't the easiest view when trying to follow a recipe.

Enter the cookbook stand. Something to prop up your book to reading level, and hopefully something you don't mind leaving out.

There are lots of acrylic or metal frame cookbook stands out there, but suppose you want something remotely attractive sitting out on the counter? 

(1) Super-useful interior storage, for all those scraps that make their way into your recipe files. (2) Easy on the eyes:  cherry-toned and lucite. (3) Can’t decide on a style? This tucks away under cabinet. (4) Traditional iron scrolls (5) Why go rummaging through the drawer to find measuring equivalents? These are right on the side of your stand.

 

Mmmm....Bacon*

I'm cracking myself up right now. I just had a lovely phone call with Megan in Charleston, South Carolina, who delightedly signed me up for the Bacon of the Month Club.

 

As we said our goodbyes, she said, chippily, "Thanks for joining!" I felt as though I'd been accepted to a secret society of some sort. Or at least let in the back door at an exclusive club.

I read about this most elite club in this I-can't-decide-if-I-love-it-or-hate-it magazine. (For the record, I didn't actually buy the copy, but read it online). But when I realized Father's Day was fast approaching, and a gift might be in order, I realized this was a gift we would all enjoy. But of course!

In honor of Father's Day, and the bacon, I give you this dialogue* that is oft-repeated in my home (well, just the last line), as much as I hate to admit it.

Lisa: “I’m going to become a vegetarian” 

Homer: “Does that mean you’re not going to eat any pork?” 

Lisa: “Yes” 

Homer: “Bacon?”

Lisa:  “Yes Dad” 

Homer: "Ham?”

Lisa:  “Dad all those meats come from the same animal”

Homer:  “Right Lisa, like all those meats come from some wonderful, magical animal!”"

* To quote Homer Simpson, someone I have never, will never, again quote.

Mmmmmm...Risotto

I've gotten back on my clean-and-organize spurt, and attacked the pantry yesterday. Partially fueled by the new storage containers I got at the store, I spent the afternoon removing, sorting, cleaning, filling, and reorganizing. I've not yet finished the new labeling. Which I love to do!

Anywho, I was able to take stock of what excesses we had, food-wise. Rices and pastas are a big one. As are crackers and little toasts for appetizers (not sure what that's all about!). My freezer is also an abyss, full of frozen vegetables that are far past their best use date. Oh well.

Attempting to do a little clean out tonight, I whipped up a great risotto. It used to be one of my staples, but due to the amount of time that you cannot leave the stove and just have to stand there stirring, I haven't made it in a long time. 

The recipe is adapted from one in Martha Stewart Living Cookbook. Here's how I prepare it:

Lemon Mint Risotto

• Heat 2 tbsp olive oil in large, heavy saucepan over medium heat. Add 2 diced shallots, and 5 minced garlic cloves. Stir frequently with wooden spoon, until soft but not brown, about 6 minutes.
• Stir in 1.5 c. arborio rice and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. 
• Add 1/2 c. dry white wine and grated lemon zest (of 2 lemons). Stir constantly until all wine is absorbed. 
• Warm 5 c. chicken stock, on stove or in microwave 
• Add salt, pepper, and about 3/4 c. stock to rice. Cook over med/high heat, stirring constantly, until all stock is absorbed.  
• Continue adding stock, about 1/2 at a time stirring constantly and allowing each addition to be absorbed before adding next, 20-25 minutes, until rice is creamy looking and tender, but firm in the center of the grain. 
• Add frozen peas, and diced ham (or whatever leftovers you may have!) 
• Remove pan from heat. Add 3/4 c. freshly grated Parmesan cheese, 2 tsp lemon juice, 9 sprigs fresh mint (finely chopped). S & P if you like. 
• Serve immediately and enjoy! 

Fete Success!

I can't believe I did it! We had a party, a real honest-to-goodness Christmas party, and while terrifying to  host such a big party, it went off without a hitch (well, only minor ones) and I think everyone had a great time. Woo woo!

Some numbers:

• 4 hour open house
• 96 adults
• 41 children (babies to young teens) +
• 6 jars of candy =
• 41 children jacked up on sugar
• 225 feet of cedar garland
• 6 spice balls brewing apple cider
• beverages consumed: uncountable
• food devoured: plate after plate after plate ...
• 1 child throwing up (mine, thank goodness!)
• 3 neighbors who stayed late to eat leftover Gruyere mac & cheese

Much, much fun was had by all.

I didn't manage to get pictures during the party, but I did get some of the house prior. Enjoy!

And a note to all you holiday party-goers: If you are so kind as to bring along a hostess gift, please take the time to sign your name on whatever goodie you may bring. We have such dear friends, and it seems like everyone came with a bottle of wine, some homemade breads, candies, or treats for the children. And probably half don't have a tag or card. I wish I knew, so I could thank everyone next time I see them!

I've been cooking ...

... both for me and for others.

For my family, butternut squash. I peel, cut, and roast a whole slew of it, saving some of the roasted cubes for the children, and with the rest I make a killer soup. I found a great recipe in Cooking Light, and I add crumbled bacon and goat cheese to the top. The cheese softens up nicely and adds the perfect touch.

And for others, I worked all day on these stuffed dates. A group I'm a part of is helping to host a Meditteranean-themed cocktail party, and I offered to work on these dates. They are stuffed with a mix of feta, crystalized ginger, and chopped pistachios. They are divine ... I had a hard time making sure they made it to the freezer without a detour to my mouth.

I've Got My Mojo Working

It was just one of those mornings ... planets aligned and life was good.

My husband made breakfast for us ... alas, it was Cheerios and bananas, but it was prepared when I sat down. The morning went well, we ran a few errands, and returned home.

My children go to a church-based preschool, and in their bags on Wednesday was a note that they are to dress up as their favorite Bible character this Monday. Okay, I know the basics ... Jesus, Mary, Joseph, Noah. That's about it. I'm not up on the stories, parables, histories, etc. Thus, I will be dropping off a lamb (oh, how sweet) and an angel.

Thus, part of our errands included a trip to the fabric store. I found the most fun, cream, curly fur fabric that I've fashioned into a tunic of sorts. With a tail. It's absolutely adorable, but it looks like a poodle exploded on my basement floor.

Anyway, we arrived home, and the small people were frantic for food, as we skipped snack time while in pursuit of fuzzy lamb goodness. I looked into the refrigerator with dismay, knowing that I couldn't again in good conscience feed them more chicken nuggets.

With the following ingredients, all leftovers, I whipped up a fabulous lunch that two almost-2-year-olds actually ate:

-pancake batter
-chopped pork tenderloin
-finely shredded parmigano reggiano
-bacon
-julienned apples
-butter
-cinnamon

Voila! Crepes filled with cinnamon-sprinkled apples and pork.

I was very proud, to say the least.