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.
Tuesday, October 11, 2011
It is exactly what I have always envisioned for what my wedding would be!
Beautiful greenery and exposed brick walls but with lots of kitschy areas.
*all pictures borrowed from all over the web
Monday, October 10, 2011
This picture is the only proof I made it out! Taken in front of our favorite little french restaurant having an iced latte while waiting for a friend to hit the Mar Vista Farmers Market! I'm stoked to go to this farmers market! They have organic, sustainably farmed seafood, beef, poultry, goat, lamb, eggs and raw milk! Plus lots of organic/sustainable fruit and veggie farmers! It feels good to shop local and support my farmers.
Friday, September 30, 2011
Thursday, September 29, 2011
via. exp. realm:wurstkuche
Here's a great little music video that Greg Laswell filmed in Galco's. At the 1:10 mark you can see the owner walk by in his apron!
Last night I cracked open the Elderflower and thoroughly enjoyed it!
Wednesday, September 28, 2011
I need to dig out my Halloween Movie collection today - Sleepy Hollow, Edward Scissorhands, The Addam's Family and I'm sure there're more! Any suggestions?
How fun is this fashion based off the Addam's family movies?
How sexy is Morticia! I love her eye makeup and long red nails.
*All photo's via weheartit.com
Tuesday, September 27, 2011
My recipe was basically the same as the one for my rhubarb and fig jam except I had only 13 cups of fruit rather than the 16 cups I had before. I just followed the directions loosely again from pomona pectin and when the jam was almost done I added to big gluggs of vanilla to the pot and stirred. I tasted a couple of times to see what level of vanilla I wanted. Not to perfumey but enough to add another layer to the flavor.
My favorite way to eat this is over some vanilla bean ice cream. Yum.
Wednesday, September 14, 2011
I made 2 big jars of jam - one for us and one for my boss who has been supplying me with the figs.
There was something so satisfying as stacking up all my labeled jars and looking at them.
But it wasn't all glitz and glam. A blob of jam lept out of the pot and landed on my skin leaving me with a nasty jam burn that coincidentally looks like an exclamation mark!
My recipe was based off this website and I used this pectin (which is sold at my whole foods). I have another batch of figs and trying to decide what to do with those!
Friday, September 9, 2011
Monday, August 29, 2011
figs sitting in the brown sugar and butter mixture
Fig and Thyme Upside-Down Cake
1/4 teaspoon salt
2 teaspoons baking powder
1 - 2 tablespoons of fresh thyme (this is to taste - I added almost 2 based off how the flour and thyme smelled together. I didn't want it to be overpowering but I wanted it to be noticeable)
3/4 cup (1 1/2 sticks) butter, room temperature, divided
3/4 cup packed golden brown sugar
10 small figs sliced into discs (I covered my entire cake with discs of figs so depending on the size you might need more or less)
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk, room temperature
black pepper (optional)
Whipping Cream (optional)
pint of heavy whipping cream
sugar -to taste
1. Heat the oven to 350 degrees. Generously butter a 9-by-1 1/2-inch round cake pan.
2. Sift the flour, salt and baking powder together. Stir in the thyme and set aside.
3. Melt one-fourth cup butter in a small saucepan over medium heat. Add the brown sugar and stir for 2 to 3 minutes, until the sugar has melted and combined with the butter. Pour the mixture into the prepared cake pan, spreading it to reach the sides.
4. Cut the figs, cut into discs and discard the stems. Arrange the figs in a circle around the cake pan, starting at the center and working outwards. Sprinkle with a dash of pepper (optional). Cover with plastic wrap and set aside.
5. Beat the remaining one-half cup butter in the bowl of an electric mixer until soft and fluffy. Add the sugar and beat until smooth. Add the eggs one at a time, beating after each addition. Beat in the vanilla, scraping down the sides of the bowl when needed. Alternately add the flour mixture and the milk, beating after each addition just until combined.
6. Gently spoon the cake batter on top of the figs, smoothing out to the edge of the pan and making sure the cake batter fills in around the pears.
7. Bake until the top is a deep golden brown and a skewer inserted in the center comes out clean, about 40 minutes. Place the cake on a rack to cool for 5 minutes in the pan.
8. Run a small spatula or knife around the edge of the pan and invert onto a cake plate, leaving the pan on the cake for 10 minutes. Carefully remove the pan. Serve warm or at room temperature
9. Make whip cream, pour pint of heavy whipping cream into bowl and add sugar to taste (usually 1-2 tablespoons) and whip with either hand mixer or stand mixer until cream becomes thick and fluffy.
10. Serve, wait for everyone's mouth's to drool while you're plating up this sugary, figgy cake and service with a big dollop of homemade whipped cream.
The only slightly sad warning is this cake doesn't last if you don't eat it past the second day. It might have lasted longer in the fridge but its so moist that it will turn before you can eat it all!
Wednesday, August 24, 2011
I took one measly little photo on my iphone. I was really too hungry to try and photograph it well and to be honest the video is amazing. Why try to recreate it!
Monday, August 22, 2011
1 large ear of corn - shave off the corn with either a knife or a cool corn tool
1-2 small kumato tomatoes (mine were fairly small maybe 2 inches across) - chopped
2 large handfuls of arugula - washed (or several websites call for basil
salt and pepper
1 tablespoon onion - finely chopped
-Shave the corn off the cob and place in a small mixing bowl.
-Finely chop the onion and add to the corn.
-Cut the tomatoes into smallish pieces (or if using cherry tomatoes I would halve or quarter if possible) and add to the corn/onion mixture
-Toss the corn/onion/tomatoes with a bit of good olive oil (I probably used 2 teaspoons)
-Season the corn/onion/tomatoes with salt and pepper to taste
-In the final step, make sure to mix the corn, tomato, and onion mixture well to blend the olive oil into the salad
Place the arugula on the plates and spoon the corn mixture over
*Another option would be to mix the arugula into the corn mixture if that is what you prefer I would add the arugula by sight. Using probably only 1 large handful vs the 2 handfuls.
Wednesday, August 10, 2011
via we heart it . com
I simply can't wait to spend the weekend with her! Its incredibly hard not living near each other but luckily she's just up the coast and not across the world!
Even though I've been there a handful of times we always find new exciting places to try! Please let me know if you have any must see spots!
Tuesday, August 9, 2011
Monday, August 8, 2011
Raspberry Summer Cake
Adapted, unintentionally, from Smitten Kitchen
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour (I used cake flour and measured out 188 grams otherwise per cup you add 2 extra tablespoons, I believe)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) raspberries (SK originally calls for strawberries, I only had raspberry on hand)
Preheat oven to 350°F. Butter a 10-inch cake pan.
Whisk flour, baking powder and salt together in a small bowl.
(This is where I messed up big time - I know only like 2 steps in. I wasn't paying attention and I mixed the sugar into the flour, baking powder and salt mixture. I continued to cream the butter by itself and add the egg/milk in and then gradually add in the flour. Not sure what the cake would taste like otherwise but mine is still delicious!)
In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared cake pan. Arrange berries, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges.
Thursday, August 4, 2011
Wednesday, August 3, 2011
The results only 5 days later - I am down 2.3 pounds and feel fantastic. I have replaced my breakfast with a jar of fresh vegetable and fruit juice that I drink slowly most of the morning at work.
I might have bought into the hype but is it a really hype to get more fruits and veggies in my diet? No, I don't think so. I do have to admit I felt like a hoarder buying all these fruits and veggies but we bought 2 giant bags of spinach and we've gone through 1.5 bags in only 5 days.
If anyone has any questions about it feel free to send me a message! Not that I'm an expert but I can share with you about my own experience!
Monday, August 1, 2011
Tuesday, July 12, 2011
Anyways, the city is advising everyone to stay out of their cars. I'm kind of anxious to see what the weekend will be like. Luckily we're on the right side of the freeway and close to the beach and the fun attractions. Might be a good time to pack a picnic, rent some library books and relax.
Thursday, July 7, 2011
Wednesday, July 6, 2011
Tuesday, July 5, 2011
We try to go away for the 4th of July every year. We've been successful the past few years and rent a cabin in Big Bear Lake, CA.
If you want to see pictures from last years trip click here! Our favorite location to stay is in the Moonridge area. Our cabin this year had an amazing view of the Big Dipper. We unfortunately, didnt' capture the big dipper but if you click on these pictures you will get a bigger size photo of some slow shutter speed night shots.
It is breath taking to see the stars like this. We viewed them from the decks of our cabin.
Got to have a cheesy picture of us to look back in 20 years!
We took a few photo's via instagram (add me if you like - jackandtill)
glamping breakfast - cinnamon rasin bread french toast, and coffee
almost to the base of the mountain
kitschy bear drawings by kids
We had to make sure we had enough libations for the weekend!
Beautiful yellow flowers that cover the mountain side
Bye Big Bear! Thanks for the memories.