+Bonjour Bruxelles+

Find Me Here

2012-02-02T12:23:00.000-05:00

image | my hand via instagram

Oh no....not on Capri, overlooking the majestic 'faraglioni' rock formations. No. I'm here, in Boston, sitting at my desk actually. I haven't really posted in well over a month....you see, my life and work and family and stuff is getting in the way of my hobby-bloggy.

Therefore, I invite you to check out other forms of web gratification here:

@bonjourbruxelles

@ Karen Sutton

@bonjourbruxl

Italy's best Christmas Cake

2011-11-30T09:00:00.002-05:00

Panettone. I know....all of you Christmas bread haters, complainers of dry, fruity, brick-like loaves...you have good reason. I know. But this - this panettone. Panettone. Made by Italian hands, in a little coffee shop in the valley of Po, in the town of Bovolone, nestled between the Italian Alps to the north and the Apennines to the south, is beyond bread. This panettone is set apart from others because of the natural yeasty magic and recipe that's been used since 1891.

Also, molten butter is added. And some dazzling Italian sugar. So, it's moist and soft. And perfect in every way.

image | formaggio kitchen

And the twig tied to the package comes from a local Muscat grape vine - from the Valley of Po. Making this not only a delicious gift, but a beautiful one, too.

You can find this and a whole world of other delectables at:

South End Formaggio

268 Shawmut Ave.

Boston, MA 02118

(617) 350-6996

Take pause....

2011-11-21T10:09:00.000-05:00

Reflect. And through it all.......

re-borrowed image | wooden hive

When I was a kid, Thanksgiving was a day of touch-football, hot chocolate, family, friends, and too many mashed potatoes. Now, for our kids, it's kickball or a hike and a whole bunch of togetherness and reflection. It was and will always be a solid tradition of love, generosity, and compassion for all of those far and near.

Thanksgiving, after all, is a word of action.

-W.J. Cameron

London | 2011

2011-11-10T19:13:00.000-05:00

Apologies to all my Bookface friends that got inundated with every step I took in London. It was an incredible trip.

And it was a quick trip. Just 5 days total - 2 days of travel - so, really 3 days. And 2 of those days I was on my own. And I managed the underground totally solo (gave myself lots of air high-fives), which I thought was a pretty big deal. Granted, the tube is easy. London has signs that actually mean something and are helpful, as opposed to the signage I'm used to here, which are in some confused Yankee gibberish.

Allow me to share some of my highlights......oh, and all images taken by my own hand and phone.

Day 1: Tate Modern, St. Paul's Cathedral, Occupy London

Tacita Dean | 35mm projected on 45' wall

Ai Weiwei | Sunflower Seeds

This was, perhaps, one of the most moving pieces I saw at the Tate Modern and it just doesn't translate in a photo. Just imagine a pile of seeds, maybe 20' in circumference. And then realize that each, individual seed is handmade of porcelain and hand painted. And then google Ai Weiwei.

View of St. Paul's Cathedral from Millenium Bridge

Organized, orderly, and clean Occupy London surrounding St. Paul's

Day 2 | Lucian Freud, Francis Bacon, Mallais, and a walk

London cab. Round and roomy. And polite.

Tate Britain

Lucian Freud

Francis Bacon | Three Studies for Figures at the Base of a Crucifixion

Sir John Everett Mallais | Ophelia

Enormous handblown chandelier

Parliament

Big Ben through the gate

Big Ben not through a gate

London Eye, Big Ben, Londoners

Pretty Red on Black

The View from The National Gallery

Day 3 | Random Sites

The Victoria Tower Gardens

See if you can find: dingly dell, haunch, rump

Yeah, apparently I don't smile so much when I travel.

Stuffed

2011-11-09T12:34:00.003-05:00

Oh, it's been a long while since I've posted. Life and a trip to London (more on that later) have gotten in the way. But with the leaves (they're still on the trees!) getting all golden and red, I'm finally ready to turn my head towards Thanksgiving and the holiday season.

With all the hosting we do, I was finding myself getting a little bored with the whole gargantuan meal of fowl and mushy side dishes. Don't get me wrong. Thanksgiving is, by far, one of my favorite holidays. It's not religious - no Old or New Testament significance. Instead, it's all about getting together with friends, family and digging togetherness. And feeling really thankful for it. Thanksgiving, after all, is a word of action.

It's the meal with which I am so very, very bored. I've got the cooking technique nailed, for a moist, flavorful bird. I feel confident with gravy, jazzed-up mash, and some colorful veg - like brussels sprouts, yams, and any other colorful creation that peaks my fancy. And the stuffing....yup. Got the stuffing. The tried and true stuffing. Which deserves to be shared with you lovelies.

With your next Thanksgiving feast, please consider this savory-sweet, texturally diverse recipe that, were it not for the Tawny Port, might be another gloppy brown mound of wet bread. With dried cherries, apples, sausage, and hazelnuts, it is a solid score on the table. And leftovers.

The Best Turkey Stuffing Ever
New Basics Cookbook

1 large loaf of bread, cut into 1" squares and dried on a cookie sheet for 10-12 hrs.
3 c. celery
2. c. chopped onions
2 tart apples, cut into 1/2" cubes
1 lb. sweet Italian sausage, browned
2 T. vegetable oil
1 c. toasted and chopped hazelnuts
1 c. dried cherries
1 c. Tawny Port
1 c. chicken broth
1 tsp. salt
1 tsp. dried thyme
1 tsp. sage leaves
Freshly ground pepper, to taste

Place the bread cubes in a large bowl.

Sauté sausage until brown. Remove and drain in a separate bowl. Add celery and onions to the same pan. Cook until translucent. Add cooked sausage, onions, and celery and all cooking juice to the bread.

Add to the bowl: apples, hazelnuts, cherries, salt, thyme, sage, and pepper. Toss.

Add Tawny Port and chicken broth to the bowl and toss. I try not to over toss, as I prefer non-mushy stuffing but feel free to crunch and smush away with your hands to create the preferred consistency.

Roast in a covered dish at 325˚ for approx. 40-45 mins. Unbutton your pants and tuck in.

Wild about Wild Boar

2011-10-18T09:35:00.001-04:00

I had a reason to visit (yet another) South End Formaggio - or, really to get my monthly fix. I wanted to spice up some hors d'oeuvres-y snacks I was putting together this past Friday night.

We found this amazing Wild Boar dried sausage (soppressata di cinghiale) in Brussels a couple of summers ago. At one of those awesome outdoor markets. Corsican wild boar. So, you can imagine these feral pigs are eating all sorts of good Corsican nuts and berries and maybe a small Corsican animal or two. That salami was sweet, robust, and a tad gamey. And a perfect accompaniment to what was slowly becoming a predictable cheese plate.

And back to South End Formaggio - purveyors of just about everything delicious, crammed in a space no bigger than 30' x 20' (but still easy to lose yourself in thought). I picked up a half a pound of their wild boar sopressata. Theirs comes from Salumeria Biellese. And these pigs are mostly raised in Texas, on a ranch, where they probably scamper about, play tag, or maybe set up a variety of houses to see which might get blown down - while gobbling up all kinds of yummy nuts, berries, and happy little animals.

Looking for something to add to your charcuterie - a party cure-all? something that tastes like maybe a little Mediterranean, a little rustic, and a little wild? Grab a stick of wild boar dried sausage. And serve immediately.

Creative Genius

2011-10-06T10:54:00.000-04:00

Thomas Edison. Alexander Graham Bell. The Wright Bros. Eli Whitney. Henry Ford.

Steve Jobs.

The Cheesemonger's Kitchen

2011-09-29T18:05:00.000-04:00

Fresh Goat Cheese "Pears" with Pistachio Dust

Burrata with Asparagus, Pine Nuts, and Golden Raisins

Roasted Butternut Squash with Fresh Tuscan Pecorino and Devil's Honey

Ricotta Fritters with Chocolate

Just in time for dinner party season. Clever, creative, cheese-y ideas for both the savory and the sweet.......(having a very difficult time not drooling all over my keyboard).....Can you dig those pears!? Roasted butternut discs with pecorino? Buratta with asparagus!

I can't get over the simplistic beauty here, nor the crazy-tastiness. Plus, I know texturally cheese can get a little tiresome, but Chester Hastings, Capt. Cheesemonger and Chef extraordinaire, has nailed nearly every suggestion in his new cookbook by pairing his arsenal of dairy with something either fresh, al dente, or kick-in-the-pants spice.

all images | by Joseph de Leo from The Cheesemonger's Kitchen

You can find this cookbook, as well as other glorious foodie books, and wonderful entertaining accoutrement at pod. Right in Brookline Village.

Outstanding in the Field

2011-09-26T11:41:00.000-04:00

A traveling restaurant. On tour. With events throughout North America and Europe. With one ginormous table. One incredibly setting - a field, mountains, seaside, or river. All about celebrating community through food - locally cultivated, locally created food.

Goodness.

Our mission is to re-connect diners to the land and the origins of their food,
and to honor the local farmers and food artisans who cultivate it.
Join us in the field for an amazing dining experience. - outstanding in the field

Follow the big white bus *here*.

Tiger in a Jar

2011-09-15T09:37:00.002-04:00

Spotty posts these busy days but it seems there is so much, total inundation - saturation of pretty blogs. Not feeling that inspired between the mundane and the repetitive.....

except for this lovely (and total credit goes to pod for this):

garden from tiger in a jar on Vimeo.

Go and lose yourself for a while. And go to tiger in a jar with your other spare 20 minutes. It's a great place to linger.

First Day + Candles

2011-09-06T10:43:00.001-04:00

First day back to school for a whole bunch of Brookline little citizens....and on a wet, rainy day, no less. After a gloriously sunny, summer-y weekend, the rain today makes the walk to school feel maybe a little more welcoming, I would imagine. I know my two were very excited about today, crazy school-loving knuckleheads that they are.

And non-sequitor: I thought I'd commemorate today with a soy candle. Cedar Moss seemed to make the most sense today. Soft, warm, and perfumed. Just seemed to make sense. School and candles, right?

image | S A I P U A

SAIPUA, and Sarah Ryhanen is one of my all-time faves for a computer excursion.

And you can find more wit and beauty here:

New Music | Bellx1

2011-08-29T19:26:00.000-04:00

These Irish guys sound so familiar and sooooo nice. This one's getting a fair amount of radio play - and it's still good. Enjoy the humor and the song.

Bell X1 - Velcro from Bellx1 on Vimeo.

Back to School | Back to Oxford

2011-08-25T09:50:00.000-04:00

Sturdy. Solid. Built to last. Easier still to carry some lose change in your pocket.

And - will most likely remind you of your dad.

N.D.C made by hand

Paul Smith

Dieppa Restrepo

Sartore

fiorentini + baker

fiorentini + baker again

So stoked-psyched-jazzed-pumped-hyped over these Oxfordian legends.
And happier still that Mr. E. Bay delivered a new pair to my door for a fraction of the original price.

Would the Real San Marzano Please Stand Up?

2011-08-17T10:00:00.001-04:00

When I need tomatoes (off-season), I pretend to be some snobby cook and collect pretty cans of San Marzano tomotoes:

image | cloudy iphone

The San Marzano tomato. These iconic red plummy tomatoes are grown just outside of Naples, in the volcanic earth near Mt. Vesuvius - a super specific area that produces super juicy and super delicious tomatoes. The go-to when it's NOT tomato season. And apparently, not all San Marzanos are really from San Marzano. Faux tomatoes, falsely labeled. *Gasp*

According to the Gusti Blog, written by Beatrice Ughi, an Italian-born, NY-based specialty food importer, there are several ways to identify the real San Marzano. Herewith:

First thing you do, you check the tin's label:

it MUST say "Pomodoro San Marzano dell'Agro Sarnese Nocerino D.O.P."

it MUST have the symbol of the Consorzio;

it MUST have the symbol of the DOP;

it MUST have a "N° XXXXXXX", which is the Number assigned to the tin by the Consorzio.

With anything labeled organic, diced, chopped, pureed, etc. it gets even more complicated. But. If you want the real deal, the San Marzano tomato makes all the difference in a solid authentically Penne all'Arrabbiata.

(credit goes to Diner's Journal for the scoop on this)

Boston's ICA Hosts Red Bull Cliff Diving World Series | August 20

2011-08-15T18:31:00.001-04:00

I'm not kidding. Whether you love or hate the cantilevered building, professional athletes from around the world will be leaping off of it into the Boston harbor on August 20. 80 Feet. Into the harbor. Free and open to the public. Gasps welcome, too.

In case you need a better visual, here's the promo. Vertigo much?

Full death-defying details *here*.

Bespoke Me

2011-08-15T18:03:00.000-04:00

I know. Me and scarves. I have nothing short of an obsession.....and today's all about taming this Brian May head of hair I've got, due to the rain and the humidity. And the rain. So, a well-arranged scarf seems like just the ticket to solve my frizz-a-thon.

Only this scarf is different. Bespoke. By Hayden-Harnett, those ever-so craft devils from Brooklyn, NY.

"Your image. Your imagination. Your scarf." On either sand-washed silk or silk chiffon. In four sizes. I went for the gargantuan 40x40. Natch. And three weeks delivery seemed fair enough.

image | by me capri 2007

And until 9/1, save 50% with BESPOKEME at checkout.

oeuf à la coque

2011-08-11T10:51:00.000-04:00

image | me

4 minutes. 3 if you really prefer runny. And you've got the best little package of something close to yellow nirvana or hollandaise, laced with protein goodness. Like a sunny yellow gravy. And you really only need one. Egg, that is.

image | schwurlie

Compendium of egg boiling perfection and information can be found *here*.

of Monks and Potions

2011-08-10T12:15:00.000-04:00

image | teelicht

Since the 1400's, Farmacia di Santa Maria Novella has been producing all sorts of balms and creams and tinctures of herbal wonder. In 1612, the Dominican monks opened this farmacia to the public. It is now one of the oldest in the world. And we were lucky enough to literally stumbled upon it as we were headed to the Florence train station.

It's claimed that not many of the original recipes have changed much over the past gajillion years. It certainly was one of the most spectacular sites we came upon on Florence.

and nearly all the flowers and herbs and natural whatnot is grown in the hills of Florence - just for the added local Florentine magic.

My Gosh - What Ganache!

2011-08-08T12:45:00.001-04:00

Being one that has something close to an obsession to sweet and savory combinations (and would dip french fries into my chocolate frosty when I was college), this ganache that we had in Florence, made with the oil from local, organic olives was molto delizioso.

I can't say enough about this recipe and how mighty fantastic and easy it is to whip together. Given to me by our hostess, Elisabetta Galardi of Fattoria di Poggiopiano, it's like nearly every recipe from Italy: a few, simple ingredients of the freshest quality makes for a non-fail dish.

all images | londoneats

For the chocolate and olive oil ganache:

• 8 oz. dark, semi-sweet chocolate (64%), chopped into small pieces
• 1/2 cup heavy cream
• 1/4 cup white sugar
• 1/2 cup olive oil

Heat the cream and sugar in a saucepan. Boil for 30 seconds. Pour over the chocolate, and stir until smooth (if not all of the chocolate melts, return to the saucepan and warm very gently until smooth, and return to the bowl).

Allow the mixture to cool slightly, and add the olive oil, stirring constantly. Allow to cool completely until firm (in the fridge, if necessary).

Serve on warm toasted sourdough bread, drizzle with olive oil, and sprinkle some kosher salt over the top - take a bite, close your eyes, sit back, and sigh (and maybe you'll find yourselves in Tuscany).

Franklin Park Zoo + Widow Grass

2011-08-04T11:05:00.000-04:00

It's all about what you wear on your head.

And I really wanted to see some dancing....but like most Boston audiences, they're a little too-cool-for-school. Enjoy. and Happy Thursday!

Grass Widow "Milo Minute" from what rabbit on Vimeo.
Grass Widow plays for gorillas Gigi, Kiki, Kira, Kimani, Kambiri and Kit, at the Franklin Park Zoo in Boston, Massachusetts.

Directed by Aubree Bernier-Clarke

Produced by Laurel Braitman

Production Assistant: Mikey Stoltz

Our utmost thanks to the hardworking staff of the Franklin Park Zoo and the gorillas.

wizardmountain.org/grasswidow

animalmadness.com/music-for-animals

The Triumph of Neptune

2011-08-03T09:21:00.001-04:00

This is the sign of an old umbrella shop that sits at the end of our little street in Brussels. A very cool sign that I tried countless times to photograph to no avail:

image | tim borco (way better frame)

When the sign was rolled up into the top of the window, this appeared:

The front of one of the most creative restaurants I've ever enjoyed in Brussels. Neptune. Featuring one menu at €36, or roughly $50, that changes weekly.

Simple. Clever. Artistic. Mostly Organic. Mostly Local. Six tables. And the heart of the chef poured into every dish.

And if one had endless hours, time could last forever here.

48 rue Lesbroussart 1050 Ixelles - Bruxelles / Brussels

and more about this culinary wonder, check out Cooking for Four Hands and LEFOODING.COM (and enlist google translate, if necessary).

Introducing the Dutch Cargo Bike

2011-08-02T07:10:00.012-04:00

This makes total sense to me. I hate driving, take my bike or public trans whenever I can. But this grocery sherpa would so much rather use this cargo bike than strap on multiple backpacks or satchels to carry bags up from the grocery store.

bakfiets.nl

It's called a Dutch Cargo Bike or 'Bakfiets'. We saw them all over the place last month in Brussels and Amsterdam, in the lands of Bikes First, Cars Second. And I usually saw this:

Perfectly safe, helmetless happy riders taking a cart load of helmetless kids off to some other helmetless destination. Frankly, I'd be happier finding my way over to South End Formaggio for a week's worth of wine and cheese.....helmet or not.

Also, here's a link to a recent NYTimes article about how the Dutch have mastered the art of safe biking and fresh bread in Amsterdam.

Menu Design In America, 1850-1985

2011-08-01T09:32:00.000-04:00

And I'm back. Back from a good month-long swing through Europe with family, back from a good two week break from the blahgity-blahg, and back from a mental vacation of that school-work routine. I have loads of stuff to share with you, unique little finds, discoveries, gems that I came across while in Brussels, Paris, Florence, and Amsterdam but today, it's all about Menu Design in America, from TASCHEN.

image | TASCHEN

One massive collection of menus, dating from 1850-1985. "Menu Design is an omnibus showcasing the best examples of this graphic art. With nearly 800 examples, illustrated in vibrant color, this deluxe volume not only showcases this extraordinary collection of paper ephemera but serves as a history of restaurants and dining out in America."

Ever the sucker for typeface and graphic design + historical reference to the culinary habits of early Americana, I thought this was definitely worthy of my first post back.

above images | the village voice

above images | TASCHEN

domani l'Italia!

2011-07-15T14:26:00.001-04:00

To Florence @ 4:00 am, 16 July, 2011 - an ungodly hour to anyone - 'cept anyone that hasn't been to Florence, Italy. Or anyone that hasn't been to Florence in over 20 years, when you fell in love with both the man you'd marry and a country that made you swoon.

Since our two weeks in Brussels, we've had a lovely and short and fully loaded, three day stint in Paris. We've been back in Brussels for the work week. And tomorrow we leave for our official vacation. Four years ago we took the family to the Amalfi coast, seaside lovers that we are. This time we will be staying at an agriturismo, a villa in Fiesole, that is known for it's Chianti and bold reds and spectacular views of the Arno river valley.

"Will we have to work on the farm?"

"Only if you're lucky."

Demain, Paris (avec les enfants)

2011-07-08T12:55:00.003-04:00

And we're off to the City of Light tomorrow. A quick visit, that will include something for the young folk (tourist-trap nation, I'm sure) and something for us (underground, secret awesomeness).

Maybe a picnic with the padlocks ("love locks") on Pont Des Arts.....

Or maybe a lot of oohing and ahhing while we pass by Notre Dame with a trip on the Seine.

and then a stroll through the Marais to Place de Vosges -

And all those historic, ancient, fire-hazard-y restaurants that I love so much....

One thing you can bank on: we will walk, we will eat, we will drink, and we WILL take it all in.

Going Dutch (at the Beach)

2011-07-07T03:58:00.000-04:00

We've had unusually warm and sunny weather this trip. Brussels is positively summer-like. And so with that, we headed out to the beach last weekend. Took the train up to Knokke-Heist, a small, resort-y stretch of beach, close to the Netherlands.

It was also like stepping back into time. Very 70's, very blonde, very Charlie's Angels or Starsky and Hutch. Loads of shorty-shorts, retro swimwear, and polyester or nylon. Not unlike this. I tried so hard to grab a couple of photos of these adorable little speedo-ed kids but it was hard. Also, bordered on the very creepy.

We prepared for cold, dreary seaside weather. It wasn't.

And the sea was warm. We all went in, even rode some waves. Dutch style.

Le marché de Place du Châtelain, Bruxelles

2011-06-29T16:43:00.000-04:00

Every Wednesday afternoon, rain or shine, from 1 to 7:30pm, there's an outdoor market where you will find everything from flowers, olives, dried meats from cypress, quiche, pastry, loads of wine, and a amazing variety of homemade ethnic food (Thai, Moroccan, Vietnamese, etc.) all in a gorgeous setting. Just outside of Brussels (like a kilometer) Rue du Châtelain is a small, little road lined with awesome little bistros, homes, and outdoor cafes.

This weekly market is one of the reasons I love Brussels.

Everything, from the artichokes that are the size of my daughter's skull to the small, juicy strawberries to the people to the animated conversations to the outdoor sophistication. No fried dough here. No. Just a bunch of Bruxellois and me, in my glory.

When we arrived, I finally embraced the good fortune we have of being here as a family. I could go all nonchalant, like none of it's a big deal, been here before or ho-hum or even cynical but the fact is, I'm elated. I'm over-the-moon with joy that my family and I are getting another piece of European action.

And more importantly, that I get another chance to take a bunch of stealth photos of what I find beautiful here.

Un Mois en Europe

2011-06-26T21:02:00.000-04:00

Aaaaand we're off. Heading back to Brussels with trips to London, Paris, Frankfurt, and maybe Zurich, ending with a sweet week in Florence. Four years ago we spent nearly two months in Brussels. Last year, it was just a week. I think a month will do us just fine.

I'll try to keep blogging....mostly with those random finds, discoveries, and oddities I come across. The kids are older now, so I'm expecting it'll be a little easier - but then, that's probably a mistake.

A bientôt.

Visit Ruschmeyer's - but don't tell anyone

2011-06-25T08:37:00.001-04:00

A camp. A commune. A seaside retreat. Perfectly nostalgic and comfortable. And pleasing to the eye. On the end of Long Island. Montauk. But please keep it a secret. (shhhhh....it's ruschmeyer's)

image | joe termini


image \| joe termini

image | ruschmeyer's

Something for Dad?

2011-06-16T12:08:00.001-04:00

image | wineandcheese

Organic. Unfiltered. Cloudy. Crisp and hoppy. And extremely tasty. Plus, the label is pretty.

It's our favorite Belgian Farmhouse ale. And it'll make any dad happy this Sunday.

F O R E T
Belgian Saison Ale
100% Organically grown hops and barley
7.5% alcohol by volume

last night with the dodos

2011-06-15T09:05:00.000-04:00

(from SXSW 2011)

They didn't play in a church-like venue (Paradise) and the crowd of Bostonians were mostly stoic (jiggly but stoic) but they were still fantastic.

Mer du Nord - Brussels

2011-06-13T14:37:00.001-04:00

I'll take an open air seafood stand, with a glass of white wine while standing shoulder to shoulder with some other fish head any day - just as long as you don't try to talk to me. Because all I can really do is slurp, sip, nod, and smile. And maybe mumble 'très bien'.

Mer du Nord - de Nordzee
45, Rue Sainte Catherine, Brussels 1000, Belgium

(all images from Mer du Nord capturing some of that authentically Belgian ruggedness )

"The Mer du Nord is not exactly a cafe, but a stop-off here should be obligatory for everyone visiting Brussels. The Mer du Nord is actually a fishmongers, but over the last few years it has set up a pavement bar which serves glasses of crisp chilled white wine and champagne, delicious bowls of fish soup, shucked oysters and a tapas-like selection of scallops, tuna, swordfish and plump prawns cooked fresh à la plancha right in front of you" - Nordzee-La Mer du Nord

Trunk Show Alert

2011-06-11T09:19:00.001-04:00

image | pod

image | ok

Trunk show of fabulousness with local wonder, Susy Pilgrim Waters + jewelry artist, Margaret Solow of the stunningly understated gems will both be at pod today, 12-5pm.

pod
313 Washington Street
Brookline Village, Massachusetts 02445
617-739-3802
info@shop-pod.com

From My Head

2011-06-10T16:19:00.000-04:00

Sometimes it clicks and sometimes it doesn't. But this time, it clicked.

We were invited to a porch party this evening and I wanted to bring something that was summer-y but hearty, especially because we were bringing a pitcher of caipirinhas. And to ward off that cheap rum headache that follows a night of cheap rum cocktails, I figured an easy appetizer of protein might be the perfect prescription.

I've also had ricotta in my head for some time. Literally. Like, wow, I feel so dumb lately. But I also wanted to make some ricotta - 'cuz I haven't since the last time I whipped it up. Ricotta....and......I wanted savory but not goopy. I wanted something that would look pretty (I'm not even sure why the hell I think about something like this so much....really - like, who cares? It's a friggin' gathering on a porch, fergodsakes). And I wanted something clever and delicious.

my image

So, how about a little ficelle crostini. And how about some skirt steak. And how about some of those delicate, green pea shoots. And finally, how about some homemade ricotta that's punched up with some kicky horseradish.

my image

And it's assembled to create a one bite taste sensation. Very pleased with how this clicked. All out of my own head. That's still filled with ricotta. But not for long.

A Thing for String

2011-06-09T15:21:00.000-04:00

angela liguori, inc.

When I was dreaming-scheming up a plan to open up a cheese shop in Brookline Village a couple of years ago, I envisioned this old-authentic-Vermont-general-store with the creaky wooden floors (the space I wanted was painfully perfect), crooked windows, and a screen door that would slam.

And items purchased would be wrapped up in butcher paper that came from a giant roll at the end of a big, wooden farm table and then tied up with string that came from some massive spool hanging from the ceiling (ala Mike's Pastry, if yaknowwhattamean). You can totally picture it, right? I'd even have an apron on fergodsakes!

angela liguori, inc.

I've always had a thing for string. I use that awesome butcher's cotton twine a lot when I wrap my gifts or to spiffy up an envelope with a simple bow. Often wondered what I could knit with it.....or how many Turk's Head bracelets I could craft.

angela liguori, inc.

And then Brookline's own, Angela Liguori, upped the ante with this fabo cotton twine. But she's not just limiting us to string.....her studio is filled with all sorts of simple and wonderful goods, mostly of the natural fiber kind.


angela liguori, inc.

Classic Squared

2011-06-08T08:57:00.000-04:00

St-James

Land's End CANVAS

Something bright, so I'm the mom easy to find? Classic color combo? Bingo.

Not Hands Free

2011-06-06T09:34:00.001-04:00

POP phone from WIRED

An entirely 'new' talking experience.

For the Discerning Cook.....

2011-05-24T11:08:00.001-04:00

A mortar and a pestle: kitchen essentials that take you back to the days of hunting, gathering, grinding, milling.....and it's on sale. From British company, Mason Cash.Check it:

Mason Cash Mortar & Pestle | $36 @ swirl by daily candy

Foster the People

2011-05-23T09:57:00.000-04:00

I know, I know, this song is getting lots of radio play but I still love it. I particularly love this song on a very d r e a r y m o n d a y........ and they're performing in Boston, 6.16, House of Blues.

Foster The People - Pumped Up Kicks from Foster The People on Vimeo.
Foster The People - Pumped Up Kicks from their self titled EP.

Les Maisons en Europe

2011-05-16T10:51:00.000-04:00

Brussels

Amsterdam

London

Berlin

Switzerland

Florence

Paris

We are heading back for month of July this summer. Kids aren't so thrilled, but what do they know. They know exactly nothing, that's what they know. Actually, they know that the yogurt tastes way better in Belgium. And they know that it's rainy and cold in July. Aaaaaand they know that if you don't watch your step, you'll probably step in dog poo. But maybe with more travel, we can be sure to show them clean sidewalks (London), yucky yogurt (Italy), and sparkling weather (Paris).

A Girl and Her Room

2011-05-16T09:02:00.000-04:00

I was fortunate enough to be introduced to Rania Matar, at one of those goofy travel team soccer try-outs for 7th and 8th grade girls that we have in Brookline. Among the hubbub of pre-teen nerves, squeals, and soccer balls, she was a true delight. We chatted briefly, she showed me some of her work on her iphone and then I checked out her website.

Oh. My. Goodness.

I was so moved by the way she captures her subjects. All that quiet, thoughtful angst, self-absorption, reflection, uncertainty, fear, and confidence collected in one incredible picture.

See what I mean?

image | rania matar

From her website:

This project is about teenage girls and young women at a transitional time of their lives, alone in the privacy of their own personal space and surroundings: their bedroom, a womb within the outside world.

"As a mother of a teenage daughter I watch her passage from girlhood into adulthood, fascinated with the transformation taking place, the adult personality shaping up and a self-consciousness now replacing the carefree world she had known and lived in so far. I started photographing her and her girlfriends, and quickly realized that they were very aware of each other's presence, and that their being in a group affected very much whom they were portraying to the world. From there, emerged the idea of photographing each girl alone in her personal space.

I spend time with each girl, so she is comfortable with me and eventually the photography session becomes a beautiful and intimate collaboration. I was discovering a person on the cusp on becoming an adult, but desperately holding on to the child she barely outgrew, a person on the edge between two worlds, trying to come to terms with this transitional time in her life and adjust to the person she is turning into. Posters of rock stars, political leaders or top models were displayed above a bed covered with stuffed animals; mirrors were an important part of the room, a reflection of the girls' image to the world; personal objects, photos, clothes everywhere, chaotic jumbles of pink and black make-up and just stuff, seemed to give a sense of security and warmth to the room like a womb within the outside world.

I initially started this work focusing on teenage girls in the United States and eventually expanded the project to include girls from the two worlds I am most familiar with, the two worlds I experienced myself as a teen and a young twenty year old: the United States and the Middle East. This is how this project became very personal to me. I became fascinated with the similar issues girls at that age face, regardless of culture, religion and background, as they learn to deal with all the pressures that arise as they become consciously aware of the surrounding world wherever this may be.

Being with those young women in the privacy of their world gave me a unique peek into their private lives and their real selves. They sense that I am not judging them and become an active part of the project. I just follow their lead. I thank every one of them for their trust and precious collaboration."

-Rania Matar

A Little Redemption

2011-05-07T09:32:00.000-04:00

It's been a while since I've posted - mostly due to the fact that I got a sweet little part-time job and we're in the midst of that high-speed chase that happens at the end of the school year aaaaaaand it looks like we are back in Brussels for the month of July. So, this blog has been neglected. Forgotten. Ignored.

But no nothing else in my life has been put out to pasture - least of all my wrist.

image | julie rofman

Purchased here. It's all too easy to swing into pod, since I walk right past it on my way to pick up a kid from school. Plus, there's this magnetic force field that's way to hard to ignore around Mother's Day.

New Music - Grimes

2011-04-22T21:19:00.000-04:00

Grimes - Vanessa from Arbutus Records on Vimeo.

maybe you've seen? or heard?

a little synchronized. a little Kabuki. totally female.

Just Visiting

2011-04-22T16:18:00.000-04:00

Aaaand we're back. April vacation done. And done. A little time on Marco Island to visit the Grandparents, watch the sun set, and do things we normally don't do in Brookline. And then some days in Miami Beach which usually means lots of time in the Atlantic and a lot of time just lally-gaggin' around at our hotel.

We stayed at a very decent family-friendly hotel, with spectacular views, direct access to the beach, four enormo pools, and convenience galore. Americana gone wild. My one complaint would be the drone of really bad music that was piped in 24/7. Not even that groovy chill ambient stuff that actually is pretty nice as background music goes when you're in a place like Florida....no, this was annoying enough that I probably would not go back.

But where I would go back, without the kids, would be this dream of a 'house" Scott and I strolled into on our last night out.....the Soho Beach House, to be exact.

all images | SOHO BEACH HOUSE

There's something decidedly non-Floridian about this hotel. In fact, I would say it's more Out of Africa or Passage to India, which makes sense since Soho House is a British owned company - hence the heavy-on-colonization-period decor. I think a stay at this hotel would make it very easy to pretend you were in Goa, the Seychelles, or even Mauritius. And this change in pace is something I find really striking amidst all the art deco that I think has seen better days.

Out of Office Reply

2011-04-18T18:35:00.000-04:00

image | Old Sweet Song

It's April vacation for the school kids, which means we are checking out the Gulf and Southern Atlantic waters for the week. And what I mean by that is that we are in Marco Island, FL for 4 days and then we jet over to Miami for the next 4 days. And what I mean by that is that it's slow-mo, early bird specials and then it's Latina Fiesta. It's all citrus, Grouper, and sun, folks. Water. Surf. Sand. And much a much needed dose of Vitamin D. And what I mean by that is that one kid is freckled, brick-ish red, and working his Irish skin in the blazing sun-no matter the infinity SPF we lay all over him. And one kid is brown as a berry.

I'll check back when we're out of the Floridian heat and back to the chill of the New England Spring air. Cheers!

The Perfect Menu in 28 words or less.

2011-04-18T18:22:00.000-04:00

image | eleven madison park

28 words. Simple. Sans serif. And more than anything encourages a dialogue between the diner and the server - and a report - and most likely a much better experience.

Euro Leather Icon

2011-04-11T16:47:00.000-04:00

Founded in 1829 in Brussels, Delvaux is the oldest fine leather luxury goods company in the world. And what I've found on ebay and elsewhere, it's often the handbag that Mrs. Manchester Whittingham Foxworthy III might daintily carry to the charity luncheon.

I've never been a fan of the design - I get the impeccable construction, the leather, the craftsmanship....but I dunno, I'm not crazy about the shininess or the logo of the bags prior to the one below....mostly just sour grapes, I suppose. Or just too conservative for me. As if I had five thousand bones to spend on a shiny handbag, anyway.

But Delvaux has this iconic status. Maybe not so much in the US, but it certainly has quite a following in Europe. And with good reason....

image | lyst

From W Magazine:
Delvaux’s Le Pin satchel, which was big in the Eighties with über chic Euros (check out Princess Stéphanie of Monaco sporting a red one in her 1986 music video “Comme Un Ouragan”), had rather humble beginnings as a horse feed bag. Solange Schwennicke, the owner and former CEO of the nearly 200-year-old Belgian leather goods brand, was vacationing in Tunisia when she saw the canvas pouches, strapped around the animals’ necks and bearing tiny perforations so that the dust within the oats could pass through. Inspired by them, she introduced a leather variation in 1972, and this spring the family-owned house is reissuing it in supple calfskin (complete with punched holes at the bottom of the bag) and in a range of neutral shades. “When it is authentic, a creation is eternal,” says Schwennicke (available exclusively at Barneys New York; $1,690).

Former feedbag meets beautiful leather. Not a bad combo.

Do You Suck or Chew your Candy?

2011-04-03T10:11:00.001-04:00

image | hoohoo house

On my list for our trip to London, maybe something for the kiddie-winkies? On Columbia Road, where nostalgia meets vintage, a candy shop that's all about spun sugar and Charlie Bucket. With names like: chocolate jazzies, spogs, and acid drops I'm sure we could find something....maybe something that's even better than "Ice cream, lollipops, and treacle tarts....all free today!" (go on, click the link - it'll take you right back to your 8 year old terrified self).

25hrs of Circus

2011-04-01T09:10:00.000-04:00

image | 25h hotel-vienna

Something in a size 14 red patent leather?

image | 25h hotel-vienna

Panties on the lampshade, yes?

image | 25h hotel-vienna

Do.not.touch.anything.

image | 25h hotel-vienna

I usually have my tea without the tulle and tambourine, but thanks.

image | 25h hotel-vienna

That's okay, I found a friend on the wall. Right here by my head.

image | 25h hotel-vienna

Okay. But only for a drink that doesn't come out of the hat.

It's not open yet. This hotel opens April 17th. And it's in Vienna. Part of the 25hours Hotel chain, which has other gimmicky lodgings, as well. Crazy good times sleeping with clowns and circus freaks, I guess. Actually, I would love to go to Vienna but maybe just not stay here.

Se Baigner - Taking a Swim

2011-03-31T10:29:00.000-04:00

Full dork disclosure: I love the water, even indoor, chlorinated, tank water. And with what looks like a good chance we will be returning to Brussels for a month this summer, I thought I'd conduct some 'research' on les piscines. Seeing as a tank might be a good place to go with the kids.....

I found some stuff. And I got lost for a little bit.

- just came up for air.

and here you go, swimming pools, in and around Brussels.

(and if you want to go for a swim in the deepest indoor swimming pool, that's located in Brussels, through some amazing clips and videos, go *here*)

image | etterbeek sport

image | trabolen

image | nemo33

image | toxel

Almost there....

2011-03-30T19:03:00.000-04:00

image | vogel10

I've been scouring my files, trying to find some image that holds me longer than a *snap*. And even though there's s.n.o.w in our forecast, I know it won't be long before I have a chilled glass of rosé in my hand and the ocean in front of me.

Swirly Art Nouveau | Victor Horta

2011-03-24T09:39:00.000-04:00

I woke up with some sorta 1950's tension headache and these swirls and muted colors seem so pleasing to the eye. Unfortunately, decent photos of the Musée Horta are harder to come by and cameras aren't allowed inside, at least that's what I was told (could stand to work on my stealth photography with my next visit).


image \| great archeology

image | Brian Pirie

image | unesco world heritage

image | andrew findlater

image | horta museum

One of my most favorite elements of Brussels: Art Nouveau architecture. And it's everywhere. You can also find amazing examples of Fascist, Art Deco, Brutalist, Bauhaus, and of course, Gothic and 16th Century. Brussels isn't exactly known for anything more than maybe the home of the EU and some food stuff - but if you dabble in design or just like to look a grand and diverse collection of architecture, it's definitely worth a visit.

Victor Horta (1861-1947), Belgian Art Nouveau architect.

See more of Horta *here*.

Stage Soup!

2011-03-24T08:10:00.000-04:00

Allow me to take a minute to plug an awesome program in Brookline Village:

At Stage Soup we will play all of the fun and crazy theater games that we don’t always have a lot of time for at play rehearsals.

Bing Bang Boom, Viking/Bunny, “Darling,
I Love You,” Hitchhiker, Zippers, and
Fairy-Tale Movies are just a few of the games we will play.

They’re fun and also help you develop skills like confidence, quick-thinking, and creativity.

Whether you find yourself lying on the ground imitating a crocodile head, brushing your teeth while jumping up and down, or acting out a Kung Fu version of The Wizard of Oz, you’ll definitely laugh, make new friends, and find out that no two days are ever the same.

Attend the following FREE SESSIONS to get your first taste of the Soup…

Thursday March 31:
3:00-4:20 (ages 7-11) or
4:30-5:50 (teen)

LOCATION: Inner Space Annex
                     17 Station Street
                     Brookline, MA 02445
                     (across from Brookline Village T)

After that, all classes will be $15 each and you can either register in advance or just drop-in when you want. (pending space availability.)

Contact Ryan@stagesoup.com, or call 617-735-5664 today if you would like more details on either SPRING or SUMMER programs.

Ricotta Fresca - il Ricotta dalla Mano

2011-03-22T17:46:00.002-04:00

Research

Frothy cauldron of dairy

dairy heated to 175°-180°

gauze-y receptacle at the ready

curds + whey

firm-ish ricotta, but not quite ready


Qui è! - il Ricotta dalla Mano

Ricotta by Hand (il Ricotta dalla Mano)
Ingredients

4 cups whole milk
2 cups heavy cream
1 teaspoon salt
3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to 175º-180º, over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curds form. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes (or more, depending on preferred consistency), occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the il ricotta dalla mano to a bowl, discarding the cheesecloth and any remaining whey. Dance a jig, for you have successfully made cheese at home. Use immediately or cover and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

And will probably go very nicely with some Blueberry+Thyme Jam.

If you're going to text:

2011-03-17T23:59:00.001-04:00

from | zac neulieb prints

Happy Evacuation, Boston!

2011-03-17T06:54:00.000-04:00

Since 1901, Boston has been celebrating something called 'Evacuation Day' on March 17, marking the day that British soldiers left the city of Boston at the end of the Revolutionary War.

Conveniently, this 'city holiday', all city offices are closed on this day.

image | unknown source

Oh, and Happy St. Patrick's Day, too.

The [t]Ides of March

2011-03-15T11:21:00.002-04:00

all images by my hand | Maine and Rhode Island

Orange you Looking for a Distraction?

2011-03-14T16:09:00.000-04:00

Hunting around etsy and elsewheres....stuck in orange and vintage and orange. And finding this and that - just as something to do and to keep my mind afloat.

Orange toolbox

OldClassicVintage

Classic and vintage le creuset


Western '70s

vintage satin

Coral screwbacks circa '50s

marimekko

Antique City map of Cherbourg, FR

handmade from the big harumph

vintage spring party invites

feel good letterpress card

vintage suede hush puppies from mothermidnight

日本 - Nippon - Japan

2011-03-11T08:04:00.000-05:00

Tough morning with tough news. And small solace in knowing that this is a country better prepared for earthquakes and tsunamis then others..... Still. My head is here.

image | Japan National Tourism

Bean to Bar | Mast Brothers Chocolate

2011-03-11T07:53:00.000-05:00

I fell victim to an outrageous sweet tooth last night and finally permitted myself a 1/4 cup of Hershey's chocolate chips. Criminy. What I really wanted was a bar of health food. A bar of delicious hand-crafted chocolate made by the bearded Mast Brothers of Williamsburg, NY - because then I wouldn't feel so bad, eating something loaded with antioxidants, cacoa, and brotherly love.

Plus, their packaging is gorgeosity times infinity.

The Mast Brothers from The Scout on Vimeo.

Oh jeez, here we go

2011-03-09T15:59:00.001-05:00

It usually comes in the form of some innocuous email - some travel deal advertisement that sends me into the computer-stare-zone. For like maybe an hour. Total daydream. With my eyes and mouth wide open. I can't hear anything.....I can't really do anything....other than imagine myself right there, in that chaise staring out at the glorious Mediterranean.

raito hotel • amalfi coast

Multi-multi-tasking

2011-03-09T05:37:00.000-05:00

Makes total sense, right? And a how-to guide, as the uses for this are limitless.

Link Furoshiki from Plastica.

Dudes Factory

2011-03-08T17:20:00.000-05:00

via Cool Hunter

Tees, skate paraphernalia, art. And more art. Great website, with featured artists-of-the-month.

From Cool Hunter:

Arnaud Loix van Hooff and Heribert Willmerdinger, both from the advertising world, have opened Dudes Factory, at Torstrasse 138 in Berlin’s Mitte. This is as much a storefront for consuming and buying art, as it is a workshop, collaborative space and exhibition venue. Cooperation, experimentation and co-creation are the driving forces resulting in a constantly changing selection of one-of-a-kind products and art pieces.

The two owner “dudes” invite a new artist or designer in each month, and nurture, challenge and direct the artists to create new, experimental works for the store. They also created the Dudes LAB software, the creative platform that lets users change the artwork or combine it with the work of other artists. - Bill Tikos, Cool Hunter

And who wouldn't want a funny-fun tee? I know a coupla kids that would go total ape-sh*t in this store. Only it's in Berlin, so I'm not sure ape-sh*it would be appreciated. And the prices aren't cheap. Still. It looks like a hit parade for my two knuckleheads. Dudes Factory. The one in Berlin.

New Music | Washed Out

2011-03-01T06:48:00.000-05:00

(love this, the intro in full from Portlandia)

Meaningless Beauty with Fred Herzog

2011-02-28T19:58:00.000-05:00

"After immigrating to Canada in the 1950s, Fred Herzog (*1930 in Bad Friedrichshall) devoted himself to what was, at the time, an unusual medium: color photography. In this way he broke through the established perceptions and theoretical opinions, most of which accorded to black-and-white photography the status of art. As a pioneer in the field of color photography, Herzog perfected his eye for the supposedly insignificant. His motifs are the streets of Vancouver, supermarkets, gas stations, bars, urban scenery, landscapes, and, again and again, man in his environment–the heights and depths of the North American dream. He tested the potential of color photography as a medium for great objectivity and great artistry alike, and his critical viewpoint allows us to the banal, the ephemeral, and the apparently meaningless. Above all, however, color lends his photographs a unique atmosphere and power, and is ultimately what makes them seem authentic.

Fred Herzog Photographs, Edited by Felix Hoffmann, C/O Berlin, Published by Hatje Cantz, German/English, 2010. 192 pp., 98 ills., 92 in color, 19.80 x 21.60 cm, ISBN 9783775728119"
(via daily icon)

It's the color that I find so striking. The perspective and the sharp contrasts that are so very compelling. For a whole lotta boring and obvious, I find this photography breathtakingly beautiful.

Found *here*.

The Thrill of a Lifetime

2011-02-25T08:23:00.000-05:00

It's the last weekend of the kids' February vacation and we're heading up to visit friends in Woodstock, VT. Happy weekend, friends.

Mille Grazie

2011-02-23T09:54:00.000-05:00

My ever-generous neighbors - the ones that live below us, the ones that live below us and have suffered through my son's love of cowboy boots and trucks, thundering lacrosse balls, basketballs, wii games, and now the rare but occasional temper and rage of a 7th grader - those neighbors that are so giving and forgiving, so other wordly nice and warm - recently bequeathed to me a cookbook. A really nice cookbook. A cookbook that they swear by, which means everything to me.

And this cookbook happened to be Nate Appleman's A16.

A16 is both a restaurant/wine bar in SF and also the highway that runs east and west, through the Campania region in Southern Italy. I have not been on A16. I've been on A3 and was lost on SS145, when we took a trip to Sorrento and Massa Lubrense.

The recipes are not your basic how-to's, although there are some very simple ones. They are more complex, but not complicated. They require some studying and some homework. And all this effort is completely worth the outcome. Particularly, if the outcome transports you to the warm and delicious Naples and Puglia.

And after thumbing through this cookbook, I hope I can get lost on A16.

Shut In

2011-02-22T15:51:00.000-05:00

Mostly I just wanted to test out an old camera -but it seemed like more than just me wanted to get out.

all super close images are by my hand

Fondue Fribourgeoise

2011-02-18T07:00:00.001-05:00

image | saveurs du monde

Ooey-gooey. Molten. Cheese lava. If you're a dairy hound - like me, nothing beats cheese fondue in the winter. It's not something I can have often - just once in a great while and usually following some marathon cross-country ski or hike or swim. And usually with copious amounts of wine, really good friends, and maybe sore muscles.

So, I did my research. Scoured old cookbooks. Rummaged through the webs. Called a Swiss friend (that happens to be from Fribourg), and found, what I believe to be, the most delicious and authentic recipe. Actually it comes straight from food52 - so, full cred goes to rabino.

And then I asked my generous neighbor if she would generously loan her generous fondue pot our way. She's really generous (and known to leave crazy-awesome home-baked goods at our door step).

image | food just now

Comes from the Canton de Fribourg, in Switzerland, home of the Gruyere and Vacherin Cheeses. Most people have tried to innovate, modify, change or alter this simple and traditional fondue... They have all failed. In failing to stick to the basics... they tried to kill the legendary Swiss dish!! But this recipe will ensure it survives.

Fondue means melted... they meant it to be molten cheese only. No "deal breakers" like tomato, champignons, truffles or tourist-like ingredients.

Traditional Fondue Fribourgeois - Legendary and Original

Serves 4

Ingredients:

14 ounces cubed/shredded Gruyere cheese (preferably aged)
14 ounces cubed/shredded Vacherin cheese
1 teaspoon Lemon juice
3 teaspoons Maizena or corn starch
1 pinch Grated/powder nutmeg
1 shot Kirsch (cherry brandy)
2 pinches Ground pepper
1 teaspoon minced, smashed or ground garlic
400 milliliters Dry white wine (Fendant du Valais, Languedoc, Rhone,etc...)

Preparation:

Rub the garlic onto the inside of the pan (ceramic pan), then remove the pieces, just leaving the "taste" of it.
Warm up the wine in low fire
Start by SLOWLY adding the cheese.... and stir vigorously, but slowly, IN ONE DIRECTION only. The cheese will start to melt.
As the (molten) cheese starts to become uniform in consistency... add the nutmeg, and the pepper, and the lemon juice.
Dilute the maizena in the kirsch (IMPORTANT!!). Add the shot of Kirsch with the maizena to the fondue, to give it viscosity. This is an important step. The secret is: if the maizena is not diluted in the Kirsch (or in the wine), as it hits the cheese, it will coagulate and create little "balls" in the cheese. Then you might as well try to cook something else!
You are done. If the fondue is too liquid, add more maizena. If too thick add more wine.
Cut the bread in pieces (french baguette or whole wheat bread, or both) and enjoy it! Remember not to drink water with the fondue. Only wine or hot tea. Fondue experts say that water will make the cheese lump up into a ball in the stomach... Recent critics have discovered that this is a myth, but I have chosen to ignore them and enjoy my wine with the Fondue.

gnome life

2011-02-17T08:09:00.000-05:00

More brilliance @ Gnome Life (found via swissmiss).

Bonanza at Cabin Fever

2011-02-14T16:53:00.001-05:00

I had the pleasure of going to the Cabin Fever Indie Gift Show yesterday and I thought I'd share some of the hot finds I stumbled upon. There were close to 80 artists, designers, bakers, illustrators - an inveritable whirlwind of creativity packed into the Cathedral High School Gymnasium. Here are some of the highlights:

24 year old and Little Rhody resident, Stephen Fitch of Moondust Macarons, has mastered the art of the macaron. I can honestly say they are light and crispy and très authentique. Picked up a lovely box for dessert.

image : GoLocalProv

For clever and attractive vintage design tees, hoodies, and other great stuff.

I'm such a fan of Leah Giberson. I first saw her art on a post from beachbungalow8, and then

met her this past Fall, at West Elm's We Heart Handmade Art event. Not only is she local-Brookline talent, she's a very warm person and a delight to chat with. Her work has been featured many times on the blogosphere - and elsewhere, but one can never tire of her appealing photography, paintings, collages, and images. I find them absolutely captivating.

-And seeing as St. Valentine's Day was right around the corner, a shiny gemstone caught my eye. Sara Danielle Designs - handcrafted precious and semi-precious gemstone jewelry, was a lovely place to linger and play dress-up. Only, it wasn't just dress-up. I did manage to pick up a couple of gems for myself. Happy Valentine's Day, Karen.

There were also beautifully designed and handcrafted note cards and prints from everythinglittlemiss -

Following our stroll around from artist to artist, I managed to forget to circle back and grab a couple of crazy-delicious-looking brownies. I know. Easy enough to replicate, but these just seemed spectacularly good. From Yummy Mummy Brownies.

Treats for all the senses. Cabin Fever was a great indie show and I'm looking forward to checking out more events in the area for handmade artistry.

Blueberries + Thyme

2011-02-13T10:44:00.000-05:00

You make an impression with food and word gets around. Recently, a dear friend was singing the praises of a jam she had recently tasted, a jam made with blueberries and thyme. I had never had blueberries and thyme jam. Since this was uncharted territory (and Capt. Google wasn't delivering) I asked this friend-of-a-friend if she wouldn't mind sharing her recipe with me. And she did. And so, my Saturday afternoon was a jam-bonanza.

Kate's Jam

3 bags, frozen Organic Wild Blueberries
7 cups, sugar
2 Tablespoons fresh lemon juice
4-6 sprigs of fresh thyme

2 packets Certo™ pectin

Combine fruit and lemon juice in a large sauce pan over low heat. Slowly add the sugar, and while stirring constantly, crank the heat up to high. Toss in the thyme. Bring to a rolling boil (meaning that even while stirring the fruit and sugar is boiling) and add the pectin. Stir for one minute while boiling. Remove from heat. Carefully spoon molten blueberry goo into containers while removing thyme branches (this is tricky because the jam-lava is hot). And then either follow the canning instructions from the Certo box - or - just set aside and allow to set.

Modern Art + Fashion

2011-02-12T15:05:00.002-05:00

Mondrian Print Dress by Hache

Those Italians! Now look what they've done:

Cotton, banded empire waist, double v-neck. Currently on sale at Calypso.

And currently in my head for that warm summer breeze.

Got Cabin Fever?

2011-02-10T15:04:00.000-05:00

Then the 2nd Annual Cabin Fever Indie Gift Show is just what the doctor ordered. And the doctor wants you healthy on Valentine’s Day, so shop indie for your sweetheart! Browse for fabulous handmade wares from 60 of the area’s top independent designers, artists and artisans. Choose from an exceptional array of indie goods: jewelry, handbags and wearables, stationary and paper goods, re-purposed accessories, gourmet foods and flowers, bath and body products, plus lots and lots of chocolate and hearts!

Cabin Fever will be held indoors at the Cathedral High School Gym (also home to the SoWa Holiday Market) in the thick of the SoWa Art and Media district, within walking distance of Boston’s best artist studios, galleries, boutiques and restaurants. Mark your calendars for Sunday, February 13th. Handmade retail therapy at its best!

Sunday, February 13, 2011
11AM - 6PM
Admission - $3

Cathedral High School Gymnasium

74 Union Park Street, Boston MA

Classical Writing

2011-02-07T13:35:00.000-05:00

Yet another writing instrument. And I believe the elegance is in the details. Pressed and starched cotton spiral notebooks of micro-grid graph paper, ranging in sizes A5, A6, and A7. From Postalco.

For My Sugar

2011-02-07T13:01:00.000-05:00

I just polished off an entire sleeve of frozen Thin Mints™. Just now. Just this very second.

It's Girl Scout Cookie season in our neighborhood. And it seems that every where you turn, you'll see a green-vested kid hawking a box of cookies your way.

And yes, I happened to indulge recently. I thought one box of Thin Mints wouldn't hurt and would probably round off our once-a-year night of football-tv-watching rather nicely. This is a rare meal in our house and usually consists of junk, more junk, some cheese, salt, and maybe something processed. So, a box of Thin Mints made total sense, right?

Only, I forgot this year that one of my two kids does.not.like chocolate. And to keep everything equitable, because that's really my job-more than anything in the world, equitability between two siblings-I thought I'd rustle around in the kitchen and whip up some mouth-watering non-chocolate sugar cookies.

Behold. This is not my own finished product, but a very close example:

Photo: Sarah Shatz from food52

Your Best Chewy Sugar Cookie

(from food52)

Serves about 2 dozen

1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons vanilla extract
1 large egg
1 1/2 cup all-purpose unbleached flour (I use King Arthur)
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup turbinado, or course sugar

Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.
Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.
Add vanilla. Beat for 1 minute. Scrape sides of bowl.
Add egg. Beat for 1 minute. Scrape sides of bowl.
Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute.
Place course sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 ½“ in diameter), scoop balls of dough and drop a few at a time in the course sugar and gently roll around. Place balls of dough on parchment, leaving about 1 ½“ space around each. My pans fit 12 cookies very comfortably.
Do not press the balls down. This will ensure a chewy middle.
Bake for 8 - 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.
Place pans on cooling racks. When cool, store cookies in air-tight containers.

They are damn good and beat a sleeve of Thin Mints any day.

Come with me

2011-02-03T17:14:00.002-05:00

If I stare at this long enough, do you think I could squish through my computer screen and fly to Italy? Fiesole, to be exact.

Get lost, forget your winter-y troubles, warm yourself here: Villa San Michele. Right outside of Florence. In the hills.

Hot and Heavenly Chocolate

2011-02-02T13:33:00.001-05:00

It could be beef gravy with it's condensed and gelatinous, dark brown sheen - but it's really the best hot chocolate I've ever had. Found here. Recipe of the closest to this, found below.

Consider it medicinal and nothing more. All the sweet, confectionery benevolence just slides down your throat, taking all your troubles away.

Combine 3/4 cup whole milk, 1/4 cup heavy cream and 1 t. confectioners' sugar and heat over med-high till bubbles appear around edges. Remove from heat and add 4 oz high grade bittersweet chocolate, such as Callebaut, Guitard, or even Ghirardelli (72% cacao) that's been chopped. Stir till melted (you may need to return it to low heat). Serve with whipped cream - but only if you want to cut the dark, richness with something light.

Fantôme d'hiver

2011-01-31T10:06:00.001-05:00

from visual brussels

I keep going back to look at this image. It's taken in an open field (in the Molenbeek neighborhood) with Brussels in the background.

I'm not really sure why I find it so compelling. If you double click and take a really good look at this structure you see how nice it must have been at one point. Second floor windows and two sides with a decent porch. The roof is pretty amazing, too.

And yet just a little bit too sad. Except for maybe the rapscallions that love this spot -for all their ne'er-do-wellin'.

Winter Fuel for a Snowy Soul

2011-01-25T09:51:00.000-05:00

I know it can beautiful. And I know that I would surrender if I can be the dude behind the hand-held zamboni (at 1:07).

Dutch Winter from Kasper Bak on Vimeo.

Sarcastic Monday

2011-01-24T12:18:00.001-05:00

Nope. Not weather. My sarcasm is frozen - so I won't go there. But I will go here:

(from the NYMag.com's Approval Matrix)

Paula Deen's English Peas

Ingredients

1/4 cup (1/2 stick) butter
2 cans (14 1/2-ounces) English peas, drained

Directions

Melt the butter in small pot and add the peas. Cook over medium heat until peas are warm.

Reviews/Ratings

By jackmeat
on January 22, 2011
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Due to the pea shortage in the year 2719 I had to try this exceptional recipe. I built a time machine to come back to the year 2007 in hopes of making this. Since humans have evolved to exist without hands, I realized I must kidnap someone with the brains to make this complicated thing. A young couple which I will call Sean and Kathleen were available, I chose them. After toiling for many hours with the thing you call "pot" they were able to melt butter and drain the peas. After all this, I ate those delish delicacy and headed back to my world. Thank you Paula
By brassmaster2005
New Britain, CT
on January 21, 2011
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Good, but this needed more salt.
By jimjimjimmy
Los Angeles, CA
on January 21, 2011
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Something the recipe forgot to mention, please eat the peas while the dish is warm. Because I forgot to eat it when I finished cooking, the butter hardened. Feeling sad, I shoved it in the freezer. A few months passed by and I was cleaning my fridge, I found it and thought I'd give it a try while it's still frozen. Amazing! It was like eating peanut brittle, but healthier. Now I make this often for my family as a dessert.
By swedeboy
on January 20, 2011
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I tweaked this recipe a bit when I made it the other night. Doubled the butter and left out the peas. It was delicious!
By LovinPaula
Texas
on January 20, 2011
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Paula comes through with another winner. Who would've thought of adding pot to peas and butter. I've always loved Paula's double chocolate, pot laced brownies, but this takes it to a new level. I do wish Paula would have been more specific about the amount of pot to add to the recipe, but I guess she leaves it to a person's individual taste. Thank you Paula. Lovin you, gal. Keep innovatin'.

and there's 174 more reviews.....click on link above.

Found: Lost film canister

2011-01-19T17:18:00.001-05:00

via mashable and forwarded to me by a good friend and neighbor. Nice story. And even better karma.

Mod Leftovers

2011-01-19T09:39:00.000-05:00


"Kubus" set of stacking glass containers, Wilhelm Wagenfeld

Bauhaus. 1938. From MoMA: "Stackable, modular, space-saving, and hygienic, they could be transferred directly from refrigerator or cupboard to the dining table, and encouraged the thrifty use of leftovers."

Being a fussbudget and someone that is loathe to put any condiment jar or Tupperware® container on the dinner table, these would suit me just fine.

Oh Sugars

2011-01-17T19:28:00.000-05:00

from Arkadia & co, via swissmiss

Awesome collection of old sugar packs from around Switzerland, Germany, Austria, Denmark, and who knows where else - with even more awesome typography.

But typeface aside, I'm partial to the penguin. You?

I ♥ Beth Orton (circa '02)

2011-01-14T08:14:00.000-05:00

Have a terrific weekend, my peeps.

Now,That's Ranunculus!

2011-01-12T08:04:00.004-05:00

Where my mind tends to go on these snowy days. All images and other floral magic can be found by visiting SAIPUA.

b a t h s t y l e on etsy

2011-01-11T08:13:00.000-05:00

I'm on twitter - mostly for the voyeuristic quality that twitter provides. Or for the cheap laugh. And maybe sometimes, so I can tweet some dorky event that just happened or observation (like why Brookline Village smells like onions). My husband isn't on twitter. In fact, most of my friends aren't. So, I just carry around with me these fascinating facts about Sarah Silverman or Steve Martin or some cool design doo-hickey from The Cool Hunter. Because it's all about the cool.

And it's all really fascinating. Fas-ci-na-ting.

But recently, I learned about (yet) another etsy goldmine because I was eavesdropping in on the Sisters O'Toole. Specifically, a head's up about b a t h s t y l e, Turkish Bath Accessories.

b a t h s t y l e on etsy offers these colorful Turkish towles or peshtemal. These Turkish hand-woven cotton towels are the same of what you'd probably find in a hamam or Turkish bath. Super absorbent, soft, and fast drying. They also work well as a sarong or as a scarf. Seriously, I've used mine as a scarf and a table runner. I'm not kidding.

These are all 100% Turkish cotton and range in price from $24.50 to $49.50.

Or you can go here, like I did, and kill twice as many bones on the same thing. (Sad face emoticon.)

Conflict Kitchen

2011-01-10T08:03:00.000-05:00

No, not when I get all mad in the face because someone dumped all the clean pots and pans in a jumbled mess and rammed them into the cabinet.

Not when we're out of junky snacks and my 9 yr old has to nibble on Club Crackers® to get him through the afternoon (yeah, we have Club Crackers. The original. We also have Wispride™).

And not even when it's Sunday night and that one, last, glass of wine I've been holding out for is.....(omg) g o n e.

This Conflict Kitchen is something entirely different, and something I thought was pretty brizilliant - pri-tay effin' cool.

In Pittsburgh, PA - "a take-out restaurant that only serves cuisine from countries that the United States is in conflict with".

Currently, the focus at this little stand is on Afghani food. The Afghani food I've eaten (The Helmand, Khyber Pass) has always been outstanding. Not entirely unlike Indian but with more layers of exotic fruits and nuts, pumpkin, lentils, and unheard-of seasonings. And the first iteration of this take-out was origially Iranian cuisine. I've had Persian cuisine. Our own neighborhood coffeehouse serves Persian food - amazingly good Persian food, I might add.

And so back to the take-out stand in Steel City....not only are you served some mighty tasty, exotic food (so I've read) but the food is wrapped in beautifully designed paper that's covered with anecdotes and interviews from Afghanis.

Developed in collaboration with members of the Afghan community, our bolani comes packaged in a custom-designed wrapper that includes interviews with Afghans both in Afghanistan and the United States on subjects ranging from Afghan food and culture to the current geopolitical turmoil.

Bolani Pazi Food Wrapper

I'm all for exposure. I'm all for culinary adventure. And if comes in the form of a take-out stand that's affordable, casual, and street-friendly - that makes triple sense to me.

Check out more about this fascinating concept here.

Happy Weekend, My Chickens.

2011-01-07T12:15:00.001-05:00

Easy to get your groove on with this classic. In fact, anything from Inspiration Information is a great Friday night soundtrack. And I love the fact that wendyful04 took the time to put this sweet tribute together. From Shuggie:

From the Window Seat

2011-01-06T08:59:00.000-05:00

Ireland

Chicago

16 hours to Bangkok

Tarmac | Dubai

Iowa

Portland

Tokyo

Sydney

Los Angeles

these + more = here.

Kindred Spirits

2011-01-05T12:30:00.005-05:00

I'm sure there are gobs of them out there in the intercyberpipes, all those cheese heads, cheese mongers, cheese freaks. Those weirdos that maybe close their eyes when they take just one bite of cheese and pause. But one, that's been around for awhile, deserved another look - and invitation for others to do, as well.

Blog Post: 'This Year I'm Writing Down the Cheeses'

Order of MUG

2011-01-04T07:53:00.006-05:00

It's all about the mug. And coffee mugs mean a lot in this family. Meant a lot in my previous family, too - evident by the fact that my dad so proudly carried around the mug you see below. A sturdy, handled, and most likely permanently stained cup that will forever keep your coffee warm or otherwise.

(delightful, little busy bunnies, no?)

For ardent fans of reusable mugs, both of the clean and just-kinda-clean variety, there's an Order for you.

and the Mission of the Order of MUG, you ask? Herewith:

MUG USERS GUILD
advocates the glorified wielding of reusable
beverage receptacles, shunning the feckless use of
disposable cups. MUG also encourages coffee
establishments globally to adopt a responsible code
of conduct to discontinue the mass distribution of
wasteful to-go cups, offering reusable mugs as the
only option to thirsty patrons.

Join the Guild. And mug up.

Discovered here.