The kids asked when we were going camping when they saw me take out this stuff. I told them we already were! :)
Maybe we'll pitch one of the tents tonight if the power is still out...
>> Saturday, August 27, 2011
We are packing up and moving to higher ground. Due to our proximity to the water, we're in a mandatory evacuation area and have to be out by 10am tomorrow morning.
So we picked every last veggie we could see
Stay safe everyone!
>> Thursday, August 18, 2011
>> Wednesday, August 17, 2011
This past Saturday we took our annual (this is our second year and we plan to do it again next year, so that makes it "annual" now right?) trip out to Block Island, RI with the motorcycles.
A gorgeous day riding around the island and stopping at the beaches to wade, look for sea glass and relax.
I was lucky enough to find the first piece of glass
>> Tuesday, August 16, 2011
>> Wednesday, August 10, 2011
I've got a ton of work on my bench this week, but the most exciting is this pendant I'm designing.
>> Tuesday, August 9, 2011
I have so many craft shells and beach themed supplies I decided it was time for them to have their own shop!
A smattering of what you'll find:
Click the logo or the link above to come check it out!
>> Sunday, August 7, 2011
I am the only person in this house who will each a poached egg. I am also the only person madly in love with Hollandaise sauce- I know, right?
Because of these simple facts, I have NEVER made either at home and have always saved my indulgences for going out to breakfast. This morning I decided to treat myself and give it a shot. And of course being the blogger that I am, I had to document my experience. :)
I did some recipe hunting, read over the directions really carefully in each one and then took my favorite ingredients from each of the variations and combined them together to create my own version.
Mama's Eggs Benedict Florentine
2 eggs (for poaching)
1 generous handful of fresh baby spinach
4 baby bella mushrooms, chopped
1/2 tsp minced garlic (1 clove)
salt and pepper
For the Hollandaise:
1 separated egg yolk
1/4 tsp dijon mustard
1/2 tsp fresh chopped parsley (plus more for garnish if you wish)
1/2 tsp fresh lemon juice
1 tsp water
a dash of hot sauce
salt and pepper
1/2 stick melted butter*
*this makes enough Hollandaise to do 4 eggs (serve two people) so it's really not all THAT much butter per person and I never said this was a diet breakfast anyway. :)
The first thing to do is saute the mushrooms, spinach and garlic until the spinach begins to wilt. To do this, heat a small pan to medium, and drizzle with olive oil. When the spinach just begins to soften but is still bright green, remove it from the heat, sprinkle with salt and pepper and set aside; 2-3 minutes. (I move it to a back burner so it was still in a warm area)
I've seen this technique on a lot of cooking shows lately -and since the few times in my life (years ago!) that I've actually ever poached eggs was the traditional way in water and vinegar and I've wound up with long, trailing, ugly looking egg white tentacles- I decided I'd give this method a shot. I love it and will never go back!
Heat a pot of water (at least 3 inches of water to cover the eggs) to a boil. While the water is heating, get out some plastic sandwich baggies (the fold over kind, not the zip kind) or a sheet of plastic wrap. Place the baggie down into a small ramekin or bowl and lightly coat with cooking spray. Crack 1 egg into each baggie and then tie securely closed.
Brunch @ Bobby's was that in restaurants, they do this to help keep the eggs warm without overcooking the yolk. Then they immerse it back into the water for just a moment to warm it through again before serving. I didn't need to do that last step, because my sauce came together pretty quickly and the eggs were still hot.
Okay, on to our Hollandaise Sauce. This was probably the thing I was most nervous about. But I just made sure to focus on what I was doing and be very very disciplined about each step. The result was a smooth and decadent sauce that held together beautifully. I am so proud!
In a clean, dry glass or stainless steel bowl, combine your egg yolk, mustard, water, lemon juice, parsley and hot sauce. DO NOT add any butter.
As you add the butter, you'll note the sauce taking on a bit more vibrancy in color and a glossy shine, as well as thickening up a bit- but not becoming dense or clumpy looking. Salt and pepper to taste.
Finally, assemble everything atop some toast or english muffin (I only had wheat bread on hand) and dig in!
>> Wednesday, August 3, 2011
It's barely still Wednesday in this time zone. I've been crazy busy working all day and most of the night. Here are some of the new pendants, earrings and bracelets I've started on:
>> Tuesday, August 2, 2011
Anyway, here we go!
store bought whole wheat pizza dough (1 lb size)
flour for dusting
2-3 whole heads of garlic
fresh mozzarella (1/2 lb)
grated cheddar cheese, about 1 cup
fresh tomatoes, sliced
salt and pepper
I've always had trouble with the premade doughs- getting them to rise properly and then getting them to stretch large enough to make a pizza. I'd roll them out and they'd snap right back like an elastic band and I'd wind up with some thick dough frisbee type thing, not a thin cripsy pizza crust. After much messing and many so-so pizzas, I think I've finally discovered a method that works for me (so far) every time.
Place the dough in a small bowl and drizzle it with a little olive oil to prevent sticking and crusting. Cover the bowl with a damp tea towel or cloth napkin.
Set it on the counter at room temp for about an hour.
If you're following my recipe for the pizza toppings, while your dough is rising, preheat your oven to 450 and prep your garlic. Slice the tops off your garlic heads, drizzle them with olive oil and sprinkle with salt and pepper. Wrap them tightly in foil and roast in the preheated oven for 45 minutes.
While the dough is in those last 30 minutes of resting, I prep my other ingredients (shred my cheese, slice my veggies, etc). The garlic should be out of the oven by now and cool enough to handle. Squeeze the cloves out of their skins (should come right out) and into a bowl.
Rolling out your dough: For ease in transfer, I roll out my dough on a large cutting board that I can carry right out to the grill.
Carefully transfer the dough to the grill (If you're making a large pizza, I find the assistance of two big spatulas helpful for getting the dough off the cutting board and onto my grill) An alternate option is to cut the dough into smaller portions and make mini pizzas- much easier to move the dough around.
Use a spoon to scoop and spread your garlic paste across your grilled dough. Top your pizza(s) with the rest of your ingredients and then return to the grill to melt the cheese.