googly eyes

Ha! Check out this "what can you make with a..." series from The Crafty Crow. Some good ol' fashioned arts n' crafts inspiration à la Amy Sedaris.

some times you feel like a nut...

We began the evening with a malty Rogue hazelnut brown ale, and then enjoyed this easy nutty pasta for dinner...

broccoli and walnut orecchiette
from Real Simple, Feb 09
serves 4

3 C orecchiette pasta
1-2 bunches (1.5 lbs) broccoli, cut into small florets
1/2 C walnuts, roughly chopped
olive oil
2 garlic cloves, chopped
salt and pepper
2 Tbs unsalted butter
1/4 C grated parmasan

Heat oven to 400 degrees. On a rimmed baking sheet, toss together the broccoli florets, walnuts, oil, garlic, and a dash of salt and pepper. Roast, tossing once or twice, until the broccoli is tender (20 mins.)

Meanwhile, cook the pasta. Reserve 3/4 C of the pasta water before draining. Return to pot.

Toss the pasta with the butter, the broccoli mixture and slowly add a little of the reserved pasta water. (You may only use 1/4 C, or may need more if it still seems dry.) Sprinkle with lots of freshly grated parmesan and serve.

urban homesteading: chicken

I used to buy boneless skinless chicken breasts. Oh the money I could've saved! In the last few years, I've gotten into preparing my own cuts of chicken -- all it took was a big sharp knife.

Actually, it took a little imperative. When we decided to only buy happy chickens that hadn't done drugs, I thought I'd better find a way to get our money's worth.

Nowadays it's just part of the routine -- once every couple of months I go buy a couple chickens to make up some stock and to put wings, thighs, and breasts into our freezer. On average, we enjoy about 9 meals out of those 2 chickens (not counting leftovers): 4 quarts of stock (one quart has all the chicken off the soup bones), 4 thighs, 4 drumsticks, 2 whole breasts, and 2 breasts cut into pieces and bagged separately.


I have to laugh at myself (and my, ahem, competitive nature.) When I read a teaser for an economizing article in Gourmet, 'learn how to stretch 2 chickens to 16 servings,' I scoffed. "Whatever, I can get at least 18!" Whoever said life isn't a game to win?!

I am reminded of my grandma being proud of using every bit of butter from the wrapper. The important thing was that it was more butter than her neighbor got, who just threw out the wrapper without even scraping it with a spatula (if you can even imagine!)

Thriftiness is fun for me because it requires a bit of competition. Getting the deal. Making things stretch further than last time. I'm just glad I don't have to compete against my grandma.

a little inspiration...

Feeling like making something? Here are a few things to consider...

* an ultra soft checkerboard lace scarf
* these adorable kimono baby booties
* make a fabric egg for Easter -- or better yet, one with a secret pocket
* a cape for the superhero in your life
* a new spring handbag
* or a bag with sling capabilities
* these cute ponytail scarves make me wish I had long hair
* some shoe bags for your next trip
* I know Christmas is a loooong way away, but doesn't this tree skirt (scroll down) look fun?! (it's the buttons that are doin' it for me)
* if you need a project to last you the next 10 years, how about recreating this selvedge dress
* not into fabric or fiber? how about paper fortune cookies
* or a terrarium!

tomato, chickpea, and roasted red pepper soup

I know it feels like I just posted a soup, but I just gotta give you this one too. I'm sorry I don't have a better picture for you, but I promise it's delicious nonetheless. A little spicy and very tasty.

tomato, chickpea, and roasted red pepper soup
(I changed up this Martha recipe)
serves 4

2 garlic cloves, minced
a scant 1/2 teas red-pepper flakes
1/2 teas cumin
course salt
a couple Tbs olive oil
1 can 19-oz chickpeas, drained and rinsed
1 1/2 cups roughly cut canned plum tomatoes, with juice
1 roasted red pepper*, roughly chopped
4 cups chicken stock
sour cream for garnish

*Don't bother with the jarred variety -- making your own roasted peppers is really simple. Either place your pepper over an open gas flame or under the oven broiler until it is blackened on all sides. Once it's blackened, seal it up in a bag and let the pepper steam for 10-15 minutes, until the skin seems like it would slip right off. Using a paring knife, peel off the blackened skin, cut it open, remove the seeds and roughly chop.

In a small bowl, mix garlic, red pepper flakes, cumin, and a pinch of course salt together. Use the the back of a small spoon to crush into a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until softened, a few minutes. Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often for about 15 minutes.

Let cool a bit and then puree soup in a blender. Rewarm, if necessary. Serve with a dollop of sour cream. Optional -- Enjoy leftovers at work and momentarily forget you're among a room full of coworkers as you audibly mmmmm over your yummy soup.

repurposed, remade

I am really enjoying this woman's ability to breathe new life into her old clothes (my faves are how she saved her cardigan and how she turned a kid's scary jumpsuit into a cute handbag.)

Since I got my sewing machine, I haven't really been tempted to make my own clothes. I'm quite happy with quilting. But when I see how a few simple measures can create an entirely new item, it makes me kind of excited to raid my closet and delve into the world of repurposing and remaking.

carrot and coriander

It's been a while since I posted a soup recipe. And that's not at all reflective of how much soup we eat around here. It's just so warm and easy, who wouldn't want to eat it several nights a week? (probably my husband, for one, but he's too polite to say anything)

Well this carrot soup is one of our ol' standbys. It's great for the days when practically all we have in the fridge is a bag of carrots.

Try substituting basil for cilantro -- yumm.

carrot cilantro soup
4 servings

olive oil
8 large carrots, peeled and grated
about 1 C fresh cilantro, roughly chopped
4-6 C chicken or veggie broth
1/2-1 C milk or a swig of cream -- optional, but adds a nice creaminess

Grate the carrots into a medium saucepan. Drizzle a few tablespoons of olive oil and put over medium heat. Saute, stirring occasionally, for 5-7 minutes, until the carrots change colour slightly. Add enough broth to cover the carrots and bring to a simmer. Simmer for 10-15 minutes, stir in the cilantro and simmer another few minutes. Run the hot soup through a blender to puree. Finally, add a bit of milk and reheat, if necessary.

lo snack: yogurt with berries and toasted hazelnuts

In Italy, they say lo snack. No kidding. The Italian language, like any modern language, imports words, and often the words take the article 'lo'... I guess, to make it more Italian sounding. Lo scooter. Lo stress. Lo snack. Well I, for one, got a kick out of asking for lo snack.

And since we're on a bit of a travelogue... the origin of today's featured snack is from my time in New Zealand. While I was there, I lived as a WWOOFer (I knew it as 'willing workers on organic farms' but the organization has apparently changed its acronym to 'world wide opportunities on organic farms') for a while on Banks Peninsula. Between chopping firewood and tending the gardens, I learned a few food tricks from my host, who was an amazing neighborhood gossip and chef.

Her style was kind of rustic French -- lots of whole foods served on wooden cutting boards. Delicious. Before the steaks seared with fresh blackberries and maple syrup, and loaves upon loaves of bread, she served me this picturesque treat for breakfast: a bowl of warm berries, a bowl of cold plain yogurt, and a handful of freshly toasted hazelnuts, rolling around on a wooden board with a cloth cocktail napkin tucked under a tarnished silver spoon. I felt like a queen.

To recreate this simple but tasty fare, heat a small handful of frozen berries (I use my handy microwave) and top with yogurt, plain or vanilla. Meanwhile, quickly toast a handful of hazelnuts under the broiler. Pour nuts over yogurt and buon appetito!

crispy crackers

Remember these? I've made them before. And keep getting requests to make them again...

jonesin' for my stamps

I haven't played with my rubber stamps for a while, but this creative lady sure makes me want to!! Check out her 'hand-carved stamp tutorial.'