Wednesday, September 22, 2010
I've been working with Dujour since July (suprise!), and I'm excited to be a part of the team. It is a wonderful magazine, with amazingly beautiful editorials. It's all seriously gorgeous. And the first print issue i was a part of will be out very soon. More details coming shortly. For now you can go drool over the website..
Last wednesday Vanessa and i made a mini road trip to Atlanta to do some (window) shopping and we met up with some super sweet blogger friends, Lauren and Rhiannon, for more shopping and coffee. It was perfect! (I didn't take any photos of my own, but you can see more on lauren's and rhiannon's blog)
(taken by drew, rhiannon's boyfriend, who is an amazing photographer)
When we got back, I had one day to pack for a month in washington. And on Saturday evening we started what ending up being a 56 hour (!!!!!) trip from georgia to northern california... with our cat. My sister met us there and we continued the trip through the night to washington.
So I was in a vehicle from saturday evening to tuesday morning, it was crazy. But our kitty was extremely well behaved about being cooped up for so long. He just sat in our laps or under a seat and was calm the entire time. I was very proud!
I'll be staying here in the NW at my sister and her husbands place for a month while Josh and the band record their album in California.
Happy first day of fall!
Monday, September 13, 2010
1.5 pounds peaches
1/2 cup water
scant 3/4 cup sugar
1 cup plain yogurt
a few drops of lemon juice
Peel the peaches, slice them in half and remove the pits. Cut into chunks and add them to a medium size pot with the water and cook on medium heat for 10 minutes. Add sugar, transfer to a different bowl and refrigerate. When the peaches are completely cool, add them to a food processor with the yogurt and lemon juice. Puree until almost smooth, but still some chunks.
Freeze in ice cream maker according to manufacturers instructions.
Now sit down at your dining table and enjoy a big bowl.
Wednesday, September 8, 2010
finished sewing a vintage inspired apron
bought a pumpkin (!!)
made a pumpkin spice latte
hung new bunting above our bed
cross-stitched a bicycle
and made the most delicious soft pretzels.. twice. (recipe below)
The most delicious soft pretzels
(wetzel and auntie annes who?)
(Note: Once you've shaped each pretzel you can then put them in the freezer. When you're ready to bake, just add 10-15 seconds to the boil time and a few minutes to bake time.)
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (2 1/2 teaspoons)
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, sprinkle with kosher salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Source: Alton brown
Sunday, September 5, 2010
and when i was trying to figure out this weeks menu for the farmers market i thought these little guys would be perfect. They were sort of time consuming but not too bad.
i didn't follow a recipe for the filling.. so if you have a favorite, go with that.
Peach pie bites
3 peaches, skins removed and finely chopped
1/4 cup brown sugar
egg white, for brushing
Stir together the peaches and brown sugar.
Roll out the pie dough pretty thin (thinner than you would a normal pie). For round pies, use a round cookie cutter (i didn't have one in the size i wanted so i used the lid to my glass teapot, whatever works.) For the rectangle pies, use a pizza cutter or knife.
Place the stick in the middle of the round/rectangle and spoon about a teaspoon of the pie mixture in the middle. Gently lay another round/rectangle on top. Press the edges together with a fork.
Brush the tops with egg white.
Bake at 400 degrees for 8-10 minutes.
Wednesday, September 1, 2010
As soon as they found out the sex, i couldn't resist picking out a little onsie to send.
And since baby things are the most fun to make, i whipped up a little bib too. which was so cute i almost wanted to keep it for myself.. ha!