Curious Bird

slowly but surely

 

Finally getting some new prints framed and up on the wall. Not sure why this sort of thing always takes so long. Is it just me or is this a common occurrence? 

.............................................................................................

I'm so looking forward to a relaxing weekend. The idea of reading (I have a lot to do for school) while snuggled up under a quilt with my kitties sounds pretty nice. It has been freezing here today. Also feeling like doing some baking. Maybe something simple like biscuits or a little more involved like those amazing fruit galettes. from way back when.

There may even be time to start scheming about holiday projects on my mind lately. It will be here before we know it.

Hope you have yourself a lovely weekend.

-L

gifted

 

If you stop by very often, you probably know how wacky I am for pickled veggies (and grapes). This past summer was definitely the Summer of the Pickle. I pickled everything I could think of: cauliflower, carrots, cucumbers, okra, and of course multiple batches of Molly's wonderful pickled grapes. I think cauliflower was probably my favorite, although that was before I was gifted a jar of the most amazing pickled green beans made by my fellow pickling fiends/friends, Atticus and Christine.  They are spicy and crisp and perfect. Now the tricky part is recreating them because according to Atticus, they didn't measure, they just whipped them up using white vinegar, salt, sugar, mustard seed, black peppercorns, and garlic. I'm going to give it a try but until I get it just right I may be taking trains to Brooklyn to say hi and pick up jars of pickled green beans.

Loving this fall weather.

Also loving this photo and this one
too.

This blouse is super cute. 

Perfect for dessert.

Say no to plastic. These are nifty.

Take care,

Leya

p.s. If you happen to live in Philly. This week is Neighborhood Food Week. There are tons of restaurants in various neighborhoods with special prix fixe menus. We're looking forward to getting to know some of our new neighbors while eating a tasty dinner later this week.

Contessa

After thinking it over, I decided to scrap the apple butter idea and make an apple tart instead. The fact that I had just canned tons of applesauce the weekend before kind of got to me. Besides, I decided I needed to save my jars for pickling green beans and cauliflower, two things I can't seem to get enough of. Completely inspired by some pickled green beans gifted to us a few weeks ago. More on those later.

So...not knowing what apple tart recipe to use, I sidelined the whole thing for about ten minutes until I flipped on the food network on Saturday morning to catch Ina Garten making, you guessed it, an apple tart. And that was that -- I had my recipe. As usual, she didn't let me down. And now we get to have delicious apple tart for breakfast for at least a few more days.

 

 

Before I go, I wanted to mention that Motown is feeling a bit better. I watched him swat a toy around the kitchen floor yesterday, which made me very happy. His spunky behavior occurred after getting his first sub-q fluid injection, so we're hopeful that the fluids are going to make a difference for him. Isn't he a handsome devil?  You don't have to answer that...

Happy Autumn,

Leya

Hello,

After a long and emotional week, Friday and Fall Break(!) is finally here. I can really use a little break, let me tell ya. No real plans to share, except I think I am finally going to find the time to paint the kitchen walls from drab white primer to a lovely apple green. Fingers crossed (for like the third time) on this one. Honestly, after such a sad and stressful week since getting the news about Motown being so sick, painting sounds pretty darn relaxing and meditative. I am kind of looking forward to it.  I'm also looking forward to making a big pot of potato soup, reading something other than articles or chapters for school, re-potting some new mums in our backyard (not really a yard, but you know), watching several back-to-back episodes of This American Life, making apple butter, and listening to the new(ish) Cass McCombs record on repeat. Yep,  that list sounds pretty nice.

I wanted to let those of you who were curious about the upside down caramel apple cake know that I used this recipe and it was pretty good. Dustin liked it a whole lot -- I have less of a sweet tooth, so I could only have a couple of pieces before I needed to move on. I will say that it was wonderful warm out of the oven. Warm apple anything is good if you ask me. 

Hope you have a lovely Autumn weekend. 

-Leya

an apple (or four) a day

 

 

an update on the giant amount of apples we picked last weekend: I made a huge batch of applesauce and a caramel apple upside down cake and I still have half a bag (8lbs?) left. Dustin votes  for more applesauce and maybe a nice batch of apple butter (anyone know of a good apple butter recipe?) but I'm exhausted and can't think of peeling  or coring another apple for at least a few days. I'm wondering if freezing apples works? I did some research on the idea, but I'm unsure about it. Any apple freezing gurus out there?  also, must-make apple recipes are very much welcome. 

still feeling a little out of it with this cold but I'm hanging in there. power of positive thinking.

-leya  

 

sometimes you just know...

when something is going to become tradition. Today was one of those days I look forward to repeating every year. We went apple picking for the very first time and it was so much fun.  And now we have over 20lbs of amazing apples to cook and bake with.  Tomorrow will be spent making a serious quantity of apple sauce and maybe even a few caramel apples.

This recipe is on the agenda too, that is, if there are enough hours in the day...and the block party one block over tones down the firecrackers and the right said fred and abba tunes. 

 

 

couldn't resist hooking these guys up with some corn. they were absolutely famished. 

more soon,

l. 

we like snacks + how many times can I say chip in one post.

we eat a lot of chips and salsa at our house. a lot. another thing we do a lot is forget to purchase chips when we go to the supermarket -- I really think our chip forgetfulness problem is mostly due to the chip section at our Whole Foods being very poorly located. just sayin'.
although upon discovering our lack of chips the other day, I decided to take the giant package of corn tortillas we can't seem to make a dent in even though we have taco night nearly three times a week and turn some of those tortillas into chips (not sure what took me so long to finally do this -- most likely laziness).  the experiment was a success, a warm-out-of-the-oven chip success. 

forget the chips? have tortillas? here's what you do:

preheat oven to 350 degrees
you will need approximately 10 or 12 corn tortillas for the big bowl of chips above
put a bit of oil on both sides of each tortilla
stack the tortillas up, then cut into triangles
spread the triangles out on a cookie sheet -- it's okay to overlap just a bit
sprinkle with salt or other seasoning your prefer
bake about 10 or 12 minutes  (they should be crispy, not chewy and not too dark in color)
be sure to check your chips at around 7 minutes and give the pan a full turn

a taste test will be your best bet when determining if your chips are done.

I recommend taking them straight out of the pan and into a bowl of salsa or guacamole. yes siree. 

more soon,

leya 

p.s. eleven times

lemony

I made a tart. a lemon-curd and fresh strawberry tart. strawberries...don't even get me started on strawberries right now.  yum. double yum.  and in case you're wondering, the tart was eaten before a photo could be taken. it was inhaled, actually. by people with sea-legs (I love saying sea-legs). it was very tasty, if I do say so myself.

here's the recipe I used.

Lemon-Curd Strawberry Tart (from Gourmet Magazine)

For lemon curd

• 1/2 cup sugar
• 5 tablespoons unsalted butter, cut into bits
• 2 large eggs, beaten lightly
• 1/4 cup fresh lemon juice
• 2 tablespoons freshly grated lemon zest

For shell

• 1 1/2 cups all-purpose flour
• 6 tablespoons confectioners' sugar
• 1 stick (1/2 cup) cold unsalted butter, cut into bits
• 3 tablespoons sour cream
• 1 large egg yolk
• 1/8 teaspoon vanilla
• 1 1/2 pints small strawberries (about 18), hulled
• 1/4 cup heavy cream

Make lemon curd:
In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes. Strain curd through a sieve into a bowl and cool. Chill curd, covered, until ready to use. Lemon curd may be made 1 week in advance and kept covered and chilled.

Make shell:
In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. Process mixture until a ball of dough is formed. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes.

Preheat oven to 375°F.

On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge decoratively and chill dough 20 minutes.

Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on rack.

Assemble tart:
Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. The tart may be assembled up to this point 3 hours in advance and kept covered.

Whip cream and spoon into a pastry bag fitted with a large star tip. Pipe rosettes of cream between strawberries and transfer tart to platter.
------------------------------------------------------------------------------
off to ITHACA! for some camping fun. I'll be back with photos and stories sometime mid-to-late next week.

Be well,
L.

Hi there,

Remember when I said I love pickles? Well, I have recently discovered that I also love pickling. It has gotten a little out of control, actually.  I can't say how long this pickling fascination will last, but for now, I am waaay into it and have more adventures in pickling planned.

Round two (the pickled grapes were round one) involves spicy, pickled carrots. Yum. I used another recipe from A Homemade Life and only have a couple more days before I can give them a taste. I'll let you know how they turn out. Looking forward to it.

Until then, have a great weekend, friends. We have exciting plans that involve a cabin in the woods, a canoe, good friends, and absolutely no snakes --I'll share some photos early next week.

Have fun,
L.

sweet and savory

Hi there,

The pickled grapes have been sampled and they are wonderful, just as I had hoped. Some people are scared of pickles and especially pickled fruit, but not me.  You see, I come from a long line of pickle fiends -- I get jars of pickles in my christmas stocking, people. No, really.
So, although I may be a little partial when it comes to this recipe or any pickle recipe for that matter, for what it's worth, I highly recommend it. Besides, it is so very easy, so what's the hurt in making up a quick batch and giving pickled grapes a taste?

If you're wondering what pickled grapes taste like, well, to me they taste a bit like pickled beets (or at least the beets I used to beg my grandmother to can for me).  They are nicely sweeten thanks to the sugar and cinnamon (and the fact that grapes are sweet to begin with), but the black pepper, mustard seed, and vinegar help to keep them from being too sweet. They have that subtle kick I think anything pickled should have.  A perfect friday afternoon snack.

Pickled Grapes with Cinnamon and Black Pepper
Adapted from A Homemade Life

1 pound red or black grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoons brown mustard seeds
1 teaspoon whole black peppercorns
1 (2 1/2-inch) cinnamon stick
1/4 teaspoon salt

Rinse and dry the grapes, and pull them carefully from their stems. Using a small sharp knife, trim away the “belly button” at the stem end of the grape, exposing a bit of the flesh inside. Divide the grapes among 2 pint-sized clean, dry canning jars. (or whatever size you have, really -- I used one quart-sized jar).

In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Ladle the brine (you can let it cool or do it hot, your choice -- I did it hot) over the grapes and let sit until they are room temperature.  Put the lids on and transfer to the refrigerator for at least 8 hours or overnight.
Serve cold. Enjoy!

Next up...pickled carrots.

Have a lovely weekend,
L.