Those two! I cannot imagine my life without those women. Sometimes it’s funny to call them women, because we met right around the time we turned into teens. I am usually the one to bring up the fact that we are aging, but this time when we reunited, I felt completely opposite. Maybe it has something to do with happy and healthy futures? I am encouraged and just generally glad to have these special relationships.
So what do you snack on in the hot summer air? We had produce munchies and these totally addictive roasted chickpeas that Mary makes. I told her that I even prefer them to Chex Mix! Light summertime eating in the backyard is a fresh way to spend time chewing the fat without literally chewing the fat.
I got to see Boston (and my dear, engaged-to-be-wed, friends Emily and Jarrid) for a day at the end of my trip out East last week. The sun was shining, and soon after walking past the Government Center, I had my first ever bakery fresh cannoli from Modern Pastry. Sweet little fried pastry tubes stuffed with sacchariferous ricotta. In my head were the song lyrics, “Oh that feelin’ inside we’re gonna transmit it to life!” from The Modern Lovers. Here’s hoping for future cannoli transmissions to/from my kitchen.
Isn’t it the best to see something in the mailbox other than a doctor bill or credit card application? A few weeks back I received a handwritten cardboard apple postcard in the mail, and it has been cheering me up ever since. It was from the artful and thoughtful Katie, who took on the month of letters challenge and mailed at least one item through the post every day last month.
It was my turn to write, so I leafed through scraps of old end papers from bookmaking projects and sorted out all of the floral patterns (because SPRING is coming, you know!). This year I am trying not to buy any new paper or fabric until I use up what I already have. I cropped them into postcard size and sewed them onto cotton paper and the backs of old stationery. The zig-zag stitch reminds me of a postage stamp. Sewing paper always takes me back to practicing steady machine sewing in Mrs. Dafforn’s middle school Home Ec. class (we were allowed to start work on our fabric “Super Pockets” once we acheived a certain amount of control and straightness in our paper stitching).
Since I can never do just one of anything, I now have a pile of stitched postcards. The timing is perfect, because I will be traveling for a few days this week to attend a library conference in Philadelphia. When I am away I like to write cards, either at breakfast or before bed at night. For me, it is important to share a bit of the experience I’ve been granted.
If you would like to see something in your mailbox from me, email your postal address to firstname.lastname@example.org I have seven postcards unaccounted for, and I would love to write to the first responders. Oh! And this will be my first time in Philadelphia, so I would be grateful for any tips you may have to share.
Anyone remember the marshmallows in Voguemallow Grilled Sandwich? This weekend I took a quick trip with my friend Courtney to the source, where we learned from the mellifluent marshmallow makers at 240sweet. Chef Alexa and Co. were generous and funny (as we all hope good confectioners to be). While the mega batch of mallows were mixing, we were treated to samples of artisan marshmallows that were skewered and toasted on the spot. Flavors like Banana Split, Elephant Ear, and Salty Caramel Swirl = pillowy roasted gooey bliss. We all got to taste spoons of the fresh mango mallows right off the beater, then we put on plastic aprons and shaped up our own vanilla bean mallows with powder and pizza cutters (Courtney snapped my picture in action!). Hers were wedges that looked like a wheel of brie and mine were something like abstract picket fences and piano keys. I wanted to buy all available flavors, but I had to limit myself to two pouches. I chose the Hoosier Strawberry and March’s Flavor of the Month: Dirty Leprechaun (creation forthcoming). Thanks, 240sweet for a good time, and Happy March, All.
An inspiration storm hit when I opened a package that came in the mail for me last week. A friend, who knows a thing or two about treasures, sent me this tin of cutters that she uncovered at a thrift store! I gave them each a bath and decided to start out with a classic shortbread recipe. Since I was using the pear shape, I made a pear glaze to coat the shortbread. To cut the sweetness, I added shaved slices of the salty Italian sheep’s milk cheese and topped it off with a toasted walnut. Flavor boomerangs! I will make these again with other fruit, cheese and nut combos. Fun little pick up snacks made with a super pick-me-up gift.
Cookies: I use Ina Garten’s Recipe.
Pear Glaze: In a saucepan, stir together one cup of pear nectar (I like Looza or Knudsen brands, but if you have time, I suppose you could make your own) and 2 T brown sugar. Add 1 T unsalted butter and bring to a boil. Simmer on low heat until liquid reduces by half (about 10 min).
Walnuts (optional): Toast 8-10 min. in 350-degree oven.
I have been practicing my felt-cutting skills intermittently over the past few months. It all started with my niece’s party, a couple of co-worker gifts, and a birthday present for my sister. I just kept cutting out pennants and letters and putting them together (giddy over the idea of a felt swatch collection), and now I have a stack that need homes. So, as a simple sign of gratitude for clicking over to my blog, mail me your postal address at email@example.com (or however it is we normally communicate) and let me know which ones you would like to have for yourself or to give to others. I know that each one will find the perfect place to proclaim YUM or remind LOVE.
Inspired by a menu item from an old restaurant on Indiana Avenue in Indianapolis over 50 years ago called Doyle’s Eat Shop, I made bread pudding from day old donuts. I happened to have a few leftover glazed applesauce donut holes from Heyerly’s Bakery, so I used those as the bread and made up my recipe based on what I had at my apartment. I learned about the magic of cardamom in bread pudding from my friend Lindsay, who could make her recipe blindfolded. Since the donut holes were glazed I didn’t use too much sugar and decided that butter was unnecessary. I also sprinkled a few walnuts over half. These would be good with a white chocolate sauce. I heated up some peach and raspberry preserves to top the warm, spicy, sweet substance.
For the puddin:
half about 2 dozen donut holes and stack in loaf pan / whisk together 2 eggs, 1 c cream, 1/8 c dark brown sugar, 1/2 t cardamom & pinch of nutmeg / pour over top of halved donut pile and press down till soaked / bake about 30 min in 375-degree oven or till loaf is springy to the touch