Friday, March 9, 2012
Sunday, January 1, 2012
I am going to do a 2011 roundup of the year. It was such a wonderful year for me with such big surprises but until I get to it! Here's my first purchase of 2012. A new coffee table to replace my old ikea dining table that I sawed the legs down on. Hey! Sometimes you gotta make things work so you can spend your money else where.
I've been dreaming of one of those railroad cart coffee tables but Jack does a lot of drawing at our coffee table so it needs to be a smooth surface and the true vintage ones are running anywhere from $800+. So I settled for a knock off version from World Market that seems to fit the bill.
Monday, November 21, 2011
Tuesday, November 8, 2011
So if you're on it please add me!
Jack and Till Pintrest Boards
Below is a single image from each of my current boards
Things I like
Monday, November 7, 2011
We're really lucky and at our farmers market we have meat, dairy and egg suppliers! The only thing I can tell we are missing is a grain farmer. We would have sucessfully been able to shop only at the farmers market except the meat/dairy farmer was out of butter which I needed for a plum cake I'm planning on making later in the week.
Have you been able to shop only at a farmers market? Any tips? Do you find you save money?
Tuesday, November 1, 2011
Plus it feels like fall in LA with the cool nights and cool sunny days!
*photo via weheartit
Sunday, October 30, 2011
Seriously, maybe the best waffles I have ever had. They're a little sweet once you get the whipped cream and syrup on top but that's why you make ham and eggs to balance out with some saltiness right?
I don't know what I'd do without my ipad! Its the best cookbook.
Everything's all mixed up, egg whites folded in and the waffle iron is hot!
If you're interested in making them here's the recipe with my additions in (parentheses).
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk ( I subbed in Vanilla no sugar added almond milk)
• 1 cup canned solid-pack pumpkin
(• 1 vanilla bean scraped in (add to the milk/egg/pumpkin mixture).........)
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! I continued to cook them until they were a nice golden brown color and a little crispy. They are much more moist and do take a little bit longer.