Monthly Archive for July, 2011

10 Things That Make Me Happy Right Now

Published on July 19, 2011 in Inspiration. 1 Comment

I’m always seeing people’s “favorite things” on other blogs and in the spirit of appreciating what you have, I thought, “I’m going to make my own list.” So here it is:

1. Men in gingham shirts

Not sure what I find so attractive about this. I guess part of it is that my husband wore the most beautiful, feather-light gingham shirt on our wedding day. But I loved them even before that. Maybe it’s the juxtaposition of that crisp, summery pattern against tan, muscular forearms. Or maybe it’s just one of those inexplicable things that only I appreciate in my own weird way…who knows? I was actually starting to think I’m alone in this obsession because I spent a half hour online trying to find a suitably sexy gingham-shirted guy to no avail, but then went out for a run and almost immediately spotted just such a fellow. So they’re out there…keep your peepers open!

Yes, I know this is NOT gingham. But for the love of Christ, just pretend it is. The internet has failed me on this one.

2. Public Libraries

When we lived in Buenos Aires — besides my family and friends — the thing I missed most was the library. There were only a couple English-language bookstores and while Kindle helped, there’s just something about walking into a library:  that feeling of hopefulness while browsing the stacks of books, looking for just the right combination of title and cover to suck you into another world for a little while. I grew up going to the library every Saturday with my mom, brother and sisters. Mom always said the drive home was the quietest time she ever spent in our car. I can just imagine all four of us lined up in the back seat; our noses stuck in our latest find and piles of books at everyone’s feet.

Photo credit: Vermont Historical Society’s Flickr feed

3. Red Licorice

Yes, I know that’s an oxymoron; technically, red licorice is, in fact, not licorice. But I don’t know what else to call it. And it’s not that Twizzler crap; it’s Whole Foods’ version (slightly healthier/ higher-end crap). Laying in wait by the register lines, it gets me every time. Chewy and fruity, not too sweet. Just stick-to-your-teeth good.

4. Knowing I’m going to the beach in less than a week

No explanation needed.

5. Stripes!


I really can’t get enough. On towels, clothes, rugs…whatever; wherever. Sometimes I inadvertently dress both myself and the G-man in stripes. And even though I’m really not the matchy-matchy with my kid type, I kind of like it when it happens. Oh, and the movie’s pretty good too.

6. Living by the water

Being able to walk out our door and find ourselves right on the Hudson River is truly glorious in these hot summer months. The breeze coming off the river, the gorgeous grassy parks and playgrounds with some of the best sprinklers you can imagine, the promise of adventure in the yachts lined up in the cove, the ferries zipping across to points in Jersey, the Statue of Liberty shining her light 24/7 — all of that excitement and movement somehow adds up to a little slice of peace and quiet, which isn’t always easy to find in this crazy city.

7. Running

Especially as it relates to #6. Running along the water and admiring the glorious skyline of NYC is great (even with a headwind that’s somehow there when I’m going both up- and downtown). And then there is the fact that running allows me to rationalize visits to this den of sin. Plus, I always sleep so well after a good run. It makes you tired in the best way.

8. Finley Quaye

Specifically Maverick A Strike and especially this song. Brings me back to lazy summer Sunday mornings in Buenos Aires.

9. Cooking for and eating with the people I love

I suppose this one should go without saying, but I very firmly believe that food is love, and a home-cooked meal with your friends and family is one of life’s greatest pleasures.

10. My boy

The other day he pointed to a model on the cover of a magazine and asked sweetly, “Is this you, Mama?” God I love that kid. And may he always make the women he loves feel that good — never mind that the model was Chinese.

Crustless Quiche

Published on July 14, 2011 in eggs and Main Courses. 0 Comments Tags: , , , , .

My lazy-cooking-style summer continues…the other day, I felt like quiche (eating it, not actually *like* it, as if I were quiche). Anyway, I felt like having quiche, but those frozen crusts (and all their fat/lard content) were putting me off and the thought of making my own was making my head hurt, so I did the next best thing, which was to just forget about the crust. Genius! Of course, then, technically, it’s not quiche anymore, but I was okay with that. Plus I got to use my spankin’ new ramekins. So they had now become individual-serving crustless non-quiches. Who doesn’t love a little individual serving type deal? No one, that’s who.

And while I used broccoli and cheddar because that’s what I had lying about, you can really mix things up here and try a spinach/feta combo or a zucchini/mozzarella/Parmesan combo or hey, why not a mushroom/roquefort combo to really jazz up your life? (Yes, the fact that the use of a blue cheese is what I consider to be something that could possibly “jazz up” one’s life is quite pathetic. In my defense, it’s summer and it’s hot. And I’m trying to plan a 3-year old’s birthday party, which is and will be a story for another day).

So, go with what you have. Don’t worry about it. And don’t worry that this isn’t really quiche either. Just be glad you don’t have to make a crust.

Crustless Quiche

Adadpted from Martha Stewart

Butter (for ramekins)
1-1/4 cups (10 ounces) fresh or frozen broccoli florets
6 large eggs
1/2 cup whole milk
3/4 cup (3 ounces) sharp cheddar cheese, shredded
2 teaspoons fresh thyme, minced
1/8 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 teaspoon salt

Preheat oven to 350º/180ºC. Butter four 8-ounce ramekins (or a 9-inch pie dish). Bring a medium-sized pot of water to a boil; add salt and broccoli; blanch for one minute. Drain well, blot dry and give it a coarse chop.

In a large bowl, whisk together the eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, thyme and nutmeg. Stir in broccoli and cheese.

Ladle the mixture into ramekins and bake on a small rimmed baking sheet. Bake until the tops are a nice golden brown, 35 to 40 minutes.

“Boy Do I Likes Clake”

Published on July 7, 2011 in Cakes, Chocolate and Desserts. 0 Comments

The complete quote is actually, “Boy, do I likes chocolate clake…” which is one of the lesser known — but still classic — statements made by the one and only Spanky, but really who’s quibbling because there’s plenty of chocolate in this here clake (or cake, if you want to be precise).

I ostensibly made this delicious cake for Ryan’s birthday, but the truth is since we didn’t really have a party for my birthday, I made it for me too (shh, don’t tell). I was actually trying to recreate the cake my mother traditionally made for my birthday. She always made me a yellow cake with chocolate frosting. On a side note, my brother always got southern sheet cake (don’t worry, that’s coming soon to a blog near you, i.e., this one); my oldest sister, Alicia, (she of the recipe-sharing French teacher) got another Mom classic, black bottom pie (in due time folks, it is bikini season, you know), and I can’t remember what Steph, my other sister got, but I’m thinking there was chocolate involved. I’ll have to check with her on this. I guess chocolate seems to be a recurring theme in my family’s lives.

I digress, but there is something really wonderful about getting that special birthday cake or meal or whatever made just for you by your mother or someone else you love. I mean, I’ve never forgotten that cake. I think of it as my cake. The only problem is…well, I don’t have the recipe. And unfortunately, my poor mother can’t find the recipe she used and, frankly, doesn’t know what the hell I’m talking about (would you if you had to juggle four kids and all their birthday requests and personal predilections?).

But! The good news (there is good news here) is that she did find a recipe for a cake that was her mother’s recipe. And while it’s not the cake I remember (that one was yellow, this one is white), it is certainly delicious. It’s not super-dense, but more of a spongey kind of texture; a nice lighter counterpoint to the incredibly rich and buttery chocolate frosting I whipped up. And with a name like Alice’s Lazy Dazy Cake — I mean, how can you NOT give that recipe a go?

Notes:
You can use sweetened chocolate, which is what the recipe for my [former] all-time favorite frosting from Magnolia Bakery does, but I didn’t have any, so I used unsweetened and just used a bit more (but not much) sugar. I don’t like my frosting to be too sweet (and yes I see the irony in that statement when you consider the 3 cups of sugar in this recipe). Also, this made about a cup more than I needed, but I think I underfrosted, particularly in the in-between layer because I wasn’t sure how much I had. And yes, I did add a nice scoop of frosting on my plate next to my slice of cake for additional dippage. And is it such a bad thing to have a container of chocolate buttercream frosting just sitting around in the fridge waiting for you and a spoon to stop by anyway? Wait. Don’t answer that.

Grandmother Alice’s Lazy Dazy Cake

Makes 2 9″ round cakes

4 eggs
2 cups sugar
2 cups cake flour (if you only have all-purpose, just sift it twice)
2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup whole milk
2 tablespoons butter
2 teaspoons vanilla

Preheat oven to 350ºF/180º C. In a large bowl, beat eggs. Add sugar gradually and mix until fluffy, about three minutes. Sift the dry ingredients into a bowl, then gradually (in thirds) add that into the egg and butter mixture.

In the meantime, bring milk and butter to a boil (keep an eye on it), then add to the mixture. The batter will seem a little bit thin. Mix in vanilla. Divide evenly into two buttered and floured 9″ round cake pans. Bake for 30 minutes.

Cool on a rack. To remove the cake, run a knife around the outside edge of the pan, put your hand on the top of the cake and tip the pan over. The cake should come right out.

Chocolate Buttercream Frosting

6 oz. unsweetened chocolate, chopped
3 cups confectioners’ sugar
1-1/2 sticks (8 tablespoons) unsalted butter, at room temperature
3 tablespoons milk, plus more, if needed
1-1/2 teaspoons vanilla extract

Melt the chocolate over medium-low heat in a double boiler or a glass or metal bowl that fits well in a small saucepan (i.e., suspended over and not touching the water below). Let it cool for about 10 minutes.

Whip the softened butter until light and fluffy for about 3 minutes. Add the milk and beat for two minutes. Add the chocolate and beat for another two minutes. Mix in the vanilla. Add sugar and mix on low until frosting is creamy.

To frost the cakes, place small pieces of wax paper on the cake plate underneath and around the outside edge of the first cake, which should be placed on its top, i.e., upside down. Don’t worry, it will settle down. Frost the top, then place the second cake bottom-side down (so the two flat sides are together) on top of the frosting, then frost the rest of the cake — top first and spread down to cover the sides.

Birthday Boy

Published on July 1, 2011 in Family and Holiday. 0 Comments

Happy Birthday to my main squeeze, my partner in crime, the ketchup (and mayo) to my french fries…my  darling husband and G’s big daddy!

And a happy Fourth of July holiday weekend to everyone…off to make a birthday cake!