Posted by Anita on 12.17.06 8:39 PM
What’s your big holiday present this year? A fancy gadget? A new appliance? Maybe a fabulous cookbook? Not to brag, but I think I’ve got you beat: This year, our Christmas present to each other is a full-fledged kitchen remodel.
We knew the second we stepped foot in the house that’s now ours — and saw the utter disaster that was the kitchen — that a gut-job was in order. (If you clicked that link, I feel compelled to tell you that was the previous owners’ idea of tidying up for an open house.) But for the last 18 months, we’ve had more pressing remodel issues to tackle, and we also spent nearly 6 months working with a very talented architect to get all of our ‘must-have’ and ‘really-want’ items into one room while staying reasonably close to our original budget. But it’s gonna happen, boys and girls — it’s gonna happen soon.
January 2 is our scheduled start date, the day the big Irish guys show up with sledgehammers and dust masks and a big-ass Dumpster. And since this project includes not just our kitchen but also our master bathroom, we’re movin’ on down to the basement. Happily, like many SF houses, our “basement” is really the ground floor of our house, opening onto the backyard.
For the last year and a half, this space has served as our guest suite, home office, and music studio. Over the last month, we’ve worked with our kitchen contractor to turn part of it into our new laundry room and craft workshop (finally — a place for all those canning jars and infusion bottles!), a space that will serve as our makeshift kitchen during the remodel. Hence, the photo above: Our pantry-china cabinet-appliance garage-bar.
As you might imagine, I’m coping with the chaos by writing lists: A list of appliances we’ll need (toaster oven, yes. rice cooker, yes. coffeepot, yes. ice-cream maker? not so much), a list of one-dish suppers we can make in our screwball cafe… and another list of nearby restaurants that deliver.
I keep telling myself that our temporary home is larger than many apartments where we’ve lived over the years, and (sadly) that we actually have more counter space in the laundry room than we had in the old kitchen. My first college apartment lacked a kitchen entirely, and yet I cooked quite respectably — even for parties — using a microwave and a hotplate, washing dishes in the tub. Surely I can do at least as well with my current set of skills and resources. If all else fails, I’ll remember my mantra: “It’s only temporary.”
In addition to the contents of the server closet cabinet above, we’ll also have our gas grill on the deck, an incredibly expensive toaster oven, a coffee maker, and (temporarily) a big washtub in the bathroom — the kind you see in laundry rooms, but right in the shower.
cooking, equipment, holidays & occasions, kitchen
6 Comments »
Posted by Anita on 12.13.06 6:37 AM
When I heard that this month’s Wine Blogging Wednesday would tackle non-Champagne sparkling wines, I realized that we had the perfect excuse to crack open a bottle of bubbly this week.
Friday marks the fifth anniversary of the evening when That Cute Bald Guy asked me to marry (…with dinner) him. I’m sure we drank plenty of sparkling wine that night, although the details of its origin are lost to the mists of time. But I do have one particular memory of that winter’s wedding planning.
As we sorted through all the wedding details, we realized we had no idea which bubbly we could afford to serve to a crowd without sending our wine-snob friends rushing for the exits. So, we did what any budding foodies would do: We bought a few dozen bottles of under-$20 sparklers, whipped up some nibbles, and invited a gaggle of friends over to help us taste.
As you might expect, we had a blast. In the end, there were plenty of very nice bottles consumed, but a clear winner emerged. And so, the bubbly with which our friends and family toasted our vows the next summer was the Roederer Estate Brut ($17 at BevMo). As an added charm, this bubbly’s made with grapes grown in Sonoma’s Anderson Valley, right around the corner from the vineyards where we were married.
And although it’s affordable enough to serve to scores of your nearest and dearest, it’s also become our house sparkler, a little touch of luxury that’s fun to keep on hand just for ourselves. It’s delightful with a thimbleful of liqueur as an aperitif, mixed into Mimosas for brunch, or as a little splash of holiday sparkle all on its own.
Keep a bottle on hand, and I’m sure you’ll find something lovely to celebrate…
holidays & occasions, other blogs, wine & bubbly
6 Comments »
Posted by Anita on 12.08.06 7:49 AM
The Spirit World’s hosting this month’s edition of MxMo, with the theme of “cocktails for a festive occasion” — holiday-themed drinks that, ideally, can be made in bulk, ahead of time, and that guests can pour themselves.
This one’s easy: I love eggnog, and I don’t even mind the stuff that comes in a carton at the megamart. When winter rolls around, I keep a quart on hand in the fridge, and it makes a good option (minus the strengthening shot of booze, of course) for those mornings when I don’t have time for real breakfast.
The custardy eggnog below is a variation of a Cook’s Illustrated recipe. It’s a little more complicated than a standard eggnog where you simply whisk everything together, but it yields a more luscious drink… and one that’s a lot less prone to grossing out your guests than eggnogs that use raw eggs (and leave slimy dregs in your glass).
I’ve halved the original recipe, which made 12 exceedingly rich servings. (I like eggnog, but not with every meal for a week…) Even so, the recipe is still good for a small crowd; feel free to double it, should your guest list require.
Velvet Eggnog
3 large eggs
1 egg yolk
1/4 cup + 1T granulated sugar
pinch table salt
2 cups whole milk
1/4 cup spiced rum or brandy
1-1/2 tsp vanilla extract
1/4 tsp freshly grated nutmeg, plus extra for garnish
1/4 tsp allspice
1/4 cup heavy cream, whipped to soft peaks, plus extra for garnish
Whisk the eggs, yolk, sugar and salt in a heavy medium saucepan. Stir in the milk gradually, blending well. Turn the heat to low and stir contantly until custard thickens and lightly coats the back of a spoon, approximately 25 minutes.
Pour the custard through a fine seive into a large bowl. Cool to room temperature by stirring gently, preferably over a cold-water bath. Stir in the booze and other seasonings. Cover tightly and refrigerate at least 3 hours.
Before serving, fold the whipped cream into the custard mixture. Serve, garnished with a dollop of whipped cream and grated nutmeg.
Makes six 1/2-cup servings.
Note: Feel free to make this recipe ahead for parties — the eggnog keeps in a well-chilled fridge for up to 3 days, and the flavors improve with time.
Drink of the Week, drinks, entertaining, holidays & occasions, Mixology Monday, other blogs, recipes
5 Comments »
Posted by Anita on 12.05.06 6:59 AM
No, not the brewpub… The constitutional thingie.
As described by The Cocktail Chronicles, tonight’s the night to celebrate Repeal Day…
…the fabulous new drink holiday proposed by Jeffrey Morgenthaler to commemorate the end of the “noble experiment,” the 13-year drought known as Prohibition. On December 5, 1933, the 18th Amendment was repealed and Americans could again legally tipple for the first time since 1919. […] Celebrate Repeal Day this December 5 by drinking — well, whatever you like, if for no other reason (as Morgenthaler says), “just because you can.”
Might we suggest a 1930s favorite, such as the Aviation? (Please, no bathtub gin…) Or perhaps cocktail based on rye, the American whiskey that Prohibition nearly killed off? Or, as suggested in this month’s newsletter from the Zig Zag, the Scofflaw, a drink named after those who scorned enforced abstinence?
bar culture, drinks, holidays & occasions, other blogs
1 Comment »
Posted by Anita on 11.27.06 6:04 PM
A faithful MWD reader, keeping an eye on my Flickr set last week, sent me an email: “I can’t believe anyone other than my Mom is still making grasshopper pie!”
Well, believe it, Grasshopper! Knowing that Cameron and I aren’t big fans of pumpkin pies, Mom asked what we wanted for Thanksgiving dessert, and this old favorite was the first thing that popped into my head. I know it was my “birthday cake” on more than one occasion growing up, and it’s maintained its place in the pastry pantheon over the years. And I’m sure I’m not alone in my love of this cookie-crusted, nuclear-green pile o’ fluff…
A few years ago, we rented a big house on Whidbey Island with a gaggle of friends, and I made a trio of pies for a Thanksgiving dinner: A gorgeous wild-blackberry pie with an all-butter lattice-top crust, a silky pumpkin custard in a leaf-lard shell, and a homely ol’ Grasshopper Pie.
You know where this is going, don’t you?
Sure enough, the Grasshopper was the hit of the dessert table, as a dozen thirty-somethings waxed nostalgic about the beloved dessert of their childhood.
Last year, I made the pie using Martha Stewart’s recipe. It was good — maybe even better than the original — but the added effort took some of the charm out of dessert. Part of this pie’s charm, at least for lazy ol’ me, lies firmly in its simplicity, its reliance on grocery-store ingredients, and its thoroughly un-chic appearance.
Since it’s minty and green, Grasshopper Pie makes a nice Christmas dessert. Or, you know, my birthday’s not too far off…
Grasshopper Pie
16 Oreo cookies*, crushed fine
2 T butter, melted
1/2 cup milk
24 marshmallows (full size, not minis)
1/2 pint whipping cream
4 T creme de menthe
2 T creme de cacao
Chocolate curls or chocolate jimmies, for garnish
Mix butter into cookie crumbs and press evenly onto the bottom and sides of an 8-inch pie plate; refrigerate to set.
Heat the milk to a simmer in a large saucepan, then reduce heat to low and add marshmallows. Stir until all marshmallows melt. Cool the mixture to room temperature, then refrigerate.
When fully cool, beat the melted marshmallows with a hand mixer until fluffy, adding the creme de menthe and creme de cacao. In a separate bowl, beat the whipping cream to medium peaks, then fold whipped cream into the marshmallow mixture.
Pour filling into prepared crust. Trim with chocolate shavings or jimmies, or extra cookie crumbs. Freeze overnight, or at least 8 hours, before serving.
*If you want to get all fancy, replace the crust ingredients with 1/2 package Nabisco Famous Chocolate Wafers, crushed fine, and 4 T melted butter.
dessert, family, holidays & occasions, recipes
4 Comments »
Posted by Anita on 11.27.06 7:39 AM
Thank God it’s Monday! I thought that I took a lot of pictures during a normal week, but participating in Sam’s challenge had me (along with my family, my friends, and my co-workers) questioning my sanity.
But I had a lot of fun. Being tasked with photographing simply everything I ate or drank meant that I really had to get creative, and think of ways to turn even the most boring foods and beverages into something worth looking at.
A number of folks have asked me if the added scrutiny has changed what or how I ate, and I can honestly say “no” — although I’d qualify that with “…other than to choose the more photogenic option among equally appealing choices.” And really, even that minor self-editing only happened on a couple of occasions: When picking out a sweet snack from the vending machine at work (the Kit Kat shot), and when opting for a cold turkey-and-avocado sandwich over a hot turkey sandwich yesterday afternoon. I’m guessing this would have been a lot harder on a non-holiday week, although I am certainly not angling to repeat the experience soon.
Shooting food at the office wasn’t nearly as difficult as I expected. We have some good natural light, supplemented by good task lighting. The flip side of that is that the desert light here at my parents’ house is either gorgeous, or brutal, and not always optimal at the times of the day you’d suppose.
I’m also surprised that I only forgot to take a photo of one thing — a glass of wine I had at a friend’s house one evening. (I promptly took a picture of a similar glass at home, as soon as I remembered, and poured the wine back into the bottle. What, me, obsessive?)
Speaking of neurotic behaviors, my inner perfectionist hated having to post pictures of *everything*, especially the night we ate at Bouchon. I really enjoy the editing process… not only the tweaking of photos, but deciding when a shot just isn’t good enough to save or share. I didn’t have that luxury here, so there are photos on Flickr that would ordinarily have been consigned to the bit bucket.
Click “View Slide Show” below for the Slide.com roundup — which is supposed to display inline here, but isn’t, for some reason — or check out the whole set on Flickr, where you can comment on individual pix.
cooking, family, geekery, holidays & occasions, other blogs
6 Comments »
Posted by Anita on 11.19.06 8:25 PM
Over on the always-delightful Becks & Posh, Sam challenges us to join her in a rather exhibitionist exercise: Photographing everything that passes our lips for an entire week, and sharing with our readers:
I hereby commit, starting from the moment I wake up on Monday November 20th, to the minute I go to bed on Sunday 26th November 2006, to take a picture of everything I consume… I think it will be a fascinating excercise, especially to be able to compare America indulging in Thanksgiving whilst others are not.
…We’ll aim to post up our pictures on our blogs on Monday 27th November.
We’ll be home the first part of the week, before heading out of town for Thanksgiving, then at Mom & Dad’s for the rest of the challenge period. My family already thinks I am crazy, and there shouldn’t be a lot of restaurant meals to throw a wrench into the works.
I promise not to post all the pix to MWD, but I’ll blog about interesting meals (as usual), and starting tomorrow I’ll put all the photos in a Flickr set. And, of course, there’ll be the full roundup next Monday.
family, geekery, holidays & occasions, other blogs
1 Comment »
Posted by Anita on 11.17.06 6:39 AM
Fancy seasonal cocktails with convoluted ingredient lists can be lovely if you’re entertaining at home, but when you’re limited to the contents of a friend’s or relative’s liquor cabinet, it’s better to be prepared for elegant compromise.
This cocktail classic’s easily made with supermarket ingredients — or even the contents of your hotel minibar, should it come to that. And what’s more perfect for Thanksgiving than cranberries?
The Cape Codder
1-1/2 oz. vodka
3 oz. cranberry juice, or to taste
lime, for garnish
Combine vodka and juice in an ice-filled highball or old-fashioned glass. Garnish with a lime wedge and/or a few reydrated cranberries, for a seasonal touch.
Drink of the Week, drinks, holidays & occasions, recipes
5 Comments »
Posted by Anita on 10.31.06 7:29 AM
Happy Hallowe’en from Las Vegas, where everything has to be bigger and glitzier than back home — even the pumpkins.
I briefly mentioned the Bellagio Conservatory & Botanical Gardens harvest display last week, but as I thumbed through my Flickr photos looking for a seasonal shot, I got curious about this impressive tourist attraction. Here are a few (sort of food-related) facts:
- The garden is designed and maintained by a staff of 129 that creates five seasonal displays: Asian New Year, Spring, Summer, Harvest, and Holiday.
- Some of the tables at Cafe Bellagio face the gardens; the entrance to Restarurant Michael Mina is reached through the conservatory, as well.
- The large pumpkin shown above weighs 397 pounds. We saw more than one that topped 500 pounds. How many pies is that?!
- Right upstairs at Spa Bellagio, pamper yourself with a Pumpkin Bath Soak or a Pumpkin Honey Mask, available through the end of the year. Or perhaps a Pumpkin Spice Pedicure at the salon?
For future reference: Vegas.com offers a nice write-up of the Conservatory, including a sidebar that changes seasonally to reflect the current display.
holidays & occasions, travel, Vegas
Comments Off on Viva las pumpkins
Posted by Anita on 10.27.06 7:40 AM
With Hallowe’en right around the corner, I figured you’d be up for hearing about a hauntingly good cocktail like this one. You shouldn’t have to do a lot of shopping for specialty ingredients, nor remember any tricky measurement ratios.
We like it as a way to use up some of the less-attractive brandied cherries we concocted for a recent project: Although the dark-colored ones look lovely, the paler specimens are frankly quite creepy-looking and resemble little bloody brains… eww. (But how appropriate!)
If you don’t want to throw off the flavors, rehydrate a few pale dried cherries in Pernod, or simply give the brandy-soaked cherry a good rinse.
Corpse Reviver #2
3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau
3/4 ounce Lillet blanc
a dash of Pernod, or other pastis
Shake all ingredients with ice, and strain into a well-chilled cocktail glass. Garnish with a homemade booze-soaked cherry … preferrably one of the creepy, pale-colored ones.
Drink of the Week, drinks, holidays & occasions, recipes
3 Comments »
