SPLENDID MARKET

the sandwich before the storm

2012-01-25T18:47:00.000-08:00

All of Seattle was abuzz with the talk of the "big storm". Schools were cancelled, roads were salted and our limited fleet of snow clearing vehicles were ready and waiting. As the hours passed, many of us were skeptical, but the reports kept coming on strong. I had a dentist appointment, and as I drove downtown the roads were as clear as could be. Well, actually it was an orthodontist appointment. I thought I was well past the stages of considering braces, but now, I am an Invisalign girl, and I love it! Anyone else? Is this a post~worthy topic??

As I started home, the flakes had began to fall. I knew I would arrive home to my two little chicks, just stretching their wings and stepping away from their private little nests. Knowing I would be driving up Madison, I thought it would make sense to stop at George's {I'll use any excuse I can come up with}. Then, given the snow panic, I saw my favorite parking spot, just in front of the unassuming brown awning was available...so, of course I had to stop.

Seattle readers, if you haven't been to George's Deli yet, you are in for a tremendous treat.

A tender turkey and cheddar cheese sandwich on rye from George's, Seattle.

Those of you who live out of town, worry not, when you come to visit, you too will be able to indulge. Because, really, the only place to stay in Seattle is the Sorrento Hotel, and right across from the Sorrento is George's. The Sorrento is a classic beauty atop First Hill, just blocks away from the center of town. The restaurants and bar offer many interesting events that bring in a great cross~section of the Seattle set on a regular basis.

The Sorrento Hotel, a Seattle gem

As you walk into this small shop, the smell of smoke may be a little overwhelming, because they cure and smoke all of their own meats. These photo's were taken with my I phone, so they are not the best of quality, but trust me, they meats are. I always pick up plenty of their ham, thinly sliced, for Christmas morning crepes.

But, let's get back to those sandwiches. In college, I used to visit a friend in Southern Oregon who's mother would make us the most marvelous sandwiches to take with us as we inner tubed down the Rouge River. When I spent time in the kitchen with her I learned that the reason her sandwiches were so tasty was because of the quality of each of the ingredients, and the complex mix of items she would put in each sandwich. Combined, they would make a sandwich you hoped would never end. Wonderful spreads, the best quality mayonnaise, mustard's, maybe a Thousand Island or aVinaigrette dressing, vegetables, cured meats, fresh meats and cheeses, packaged between two slices of the best quality bread made the most irresistible mid~day meal.

I think the key element that makes George's sandwiches better than the rest, grilled or not, are these thin slices of perky dill pickles, crunchy, yet delicate.

I think even Dagwood would weep!

Once I placed my order with a women with a very thick accent there was time to grab a shopping basket and bump around the vast array of unusual food products piled up around the shop.

What perfect picnic fare!

Now, if I were roaming about Eastern Europe, without a map, and had just hopped out of my Trabant and stumbled into this place {and you do really feel you are in a different world here}, given the accents and the products, I would guess I was still in Poland, but very near the German border.

I'm sorry, dear blog, from which I lifted this image, I can't find you again to give you credit or share your charming story. Please contact me if you can!!

By the time I'd loaded up my shopping basket, including some of their marvelous egg noodles and this yummy poppyseed roll for dessert, my sandwiches were ready.

As I mosied up to the counter, forcing myself not to even look at all of the other unusual treasure that were tempting my peripheral vision, I saw these cups of Landjäger on the counter, regular and hot. I chose hot, I mean, one must be prepared when there is a snow storm brewing, right?

And then there was this amazing array of sweets to take away.

I'm sorry, this isn't the type of image I really like to display, but this dessert was amazing! It's a prune, soaked in madeira, and then sort of pureed. the prune/madeira layer in on a layer of marzipan and the whole things is dipped in a wonderful, sharp dark chocolate. You could just put these on a tray for dessert and be done, everyone would think your exotic grandmother made them for you.

If you wanted to offer a selection, please include the marvelous dark chocolates filled with a warming Kirsch, they are dreamy!

rude rain

2012-01-21T22:03:00.001-08:00

The rains came today to wash away all of our beautiful, downy snow. Before it got too far, I just had to get out and capture a few parting shots..

a lost lunch

what hardy roses

my citrus crop is in serious trouble

On the first day of the storm my girlfriends and I ski toured through the Washington Park Arboretum.

It was so nice to silently glide along these trails usually filled with pedestrians.

The Broadmoor golf course looked ethereal submerged in white.

We finished the with a little apres ski drink at Starbucks. Definitely the first time I've worn ski boots there.

Green smoothie

2012-01-19T10:46:00.000-08:00

Ah, New Year's resolutions, to be healthier, happier, slimmer, etc.. oy! Frankly, I don't really feel like making any big, firm, ceremonious resolutions this year. Instead, I've come up with general areas in which I'd like to improve, new paths I'd like to pursue and a few scary, uncomfortable things I am going to force myself to dig into.

There are many things I took away from my stay at The Ranch that I will use to help me to achieve some of my steps towards improvement this year, in particular, ways to eat a healthier diet, in hopes of, amongst other things, maintaining the leaner figure I cam home with {I lost about 8 pounds overall}.

Our diet was vegetarian, and all of the food was so wonderful, I really didn't miss having meat for a week. But out here on my own, I do eat meat, and I find that the pure protein it provides keeps me feeling full and fueled for much longer that other protein options. But, what I've discovered is that I can eat less meat, coupled with more vegetables and still get that fortified affect. One tip that I learned that's helped me in this effort is to always make sure that the meal on your plate is more than 1/2 vegetables.

Of all of the vegetables we discussed, KALE was touted as the superfood of all superfoods, loaded with an abundance of vitamins, minerals and anti-cancer agents, yet very low in in calories. I've always loved kale as a side dish, sauteed in olive oil, with a little garlic and a squeeze of fresh lemon. But, I learned a tasty new way add more kale into my diet....kale smoothies for breakfast. Now they may look weird, but I promise you, they are positively delicious. Also, as I'm sure you know, the beauty of a smoothie is that it is very easy to alter the recipe to suit your personal tastes.

Below is a smoothie recipe made with kale from The Ranch. The cuisine there was also dairy free, so they often offered almond milk, which is used in this recipe. You can buy almond milk in stores, but honestly, I tried a few and found them to have a strong bitter quality. So, in addition to the smoothie recipe, you'll find a recipe for making almond milk {SO easy}. Finally, I'm including my current favorite version of the Splendid Kale Smoothie, including my little lazy lady way of making almond milk, on an as needed basis.

The Splendid Kale Smoothie

Avocado Smoothie,
from The Ranch,Malibu

Serving size: 1

3 oz. Avocado

4 oz. Asian pear

2 oz. Kale

Minced fresh ginger to taste

8 oz. almond milk

4 oz. pineapple juice

1 cup ice

sea salt to taste

Here is my current favorite concoction. This smoothie tastes great, is extremely satisfying and keeps me feeling full and energized all morning long. I LOVE the addition of ginger, it makes me feel so warm and cozy.

A Splendid Smoothie

Serving size: 1

10 almonds

1/4 cup water

1 satsuma orange, washed and whole

a pinch of salt

about 3 tablespoons of water

10 sprigs of parsley
1/2 an apple
4 oz. kale {6 small leaves}

3 slices of fresh pineapple

about 2 inches of fresh ginger root

Drop almonds, water and satsuma into a vitamix or blender {this is the almond milk}

Blend until liquefied.

Add the rest of the ingredients and blend until smooth.

For a crunchy topping sprinkle on some Splendid Granola.

As I've been reorganizing my kitchen {part of working towards my never~ending goal of having a more efficiently organized home}, I was able to move my Vitamix from outer kitchen Siberia, to a drawer in my center island, just below the counter where I like to use it. As a result, I've found I'm much more inclined to use this fabulous food machine. The cookbook that came with the machine has a plethora of healthy recipes, here is their recipe for making Almond or Cashew milk.

Almond Milk, recipe from the Vitamixrecipe book

Almond or Cashew Milk recipe from theVitamix cookbook

3 cups water

1 cup raw almonds or cashews

sugar or sweetener to taste {optional}

1. Place all ingredients into theVita-mix container in the order listed and secure lid.

2. Select Variable 1.

3. Turn machine on and quickly increasespeed to Variable 10, then to High,

4. Blend for 2 minutes or until desiredconsistency is reached.

Preparation: 5 minutes, processing: 2minutes, yield 3.5 cups

What about you? Any resolutions?

bonne neige!

2012-01-16T00:23:00.000-08:00

Hello Splendid Readers, I hope all is well with you. We have had a fantastic little snow storm here in Seattle and many of us are loving every single flake.

I didn't get out much today, in fact I've been somewhat homebound lately, "encouraging" the completion of college applications, helping the little academics to prepare for their final exams, and then, I have been on a MAJOR organizing binge.

It's amazing what three new drawers can do for a kitchen. These plain white drawers, with brushed nickel bin handles, replaced a bank of shelves and an irritating beverage refrigerator. The two deep bottom drawers became the home for all of my appliances, centralizing these items to a space where they are most frequently used. When I open the top drawer, there is a beautiful, slightly tilted, display of each and every jar of herbs or spices I own, organized alphabetically... oh, how I swoon over this sudden ease of accessibility to these exotic, flavorful ingredients.

Moving these things to their new home, of course, opened up other spaces. I've spent the past couple of weeks focused on how to make my kitchen storage space as functional as possible.

Then there was the furnace issue...more on that later, maybe.

Today, I did take a baby step towards addressing a resolution I've made for to myself for many years. Before she spent time with my daughter, I spent an hour with a fabulous french tutor. I must admit, it was an exhausting struggle trying to extract those words from the catacombs in my brain, then trying to put them together in an attempt to converse with this lovely Parisian. Though the attempt may have seemed pathetic to her, to me, it felt great and I plan to continue down this path.

On the local news tonight they are "concerned" that there are more storm fronts moving in, visibly distressed by the unfortunate weather pattern which has come our way.

Personally, I love this winter wonderland, and all of the uncertainty and inconvenience it offers.

Want to bundle up and join me out here for brandy later?

I say, let it snow!

Red Lentil Soup

2012-01-08T19:15:00.000-08:00

Who doesn't want a warm bowl of soup this time if year?

I love this red lentil soup, because it is warm and hearty and the color of a blazing fire. Not only is it flavorful and delicious, but also quick to prepare, and extremely healthy....could you ask for anything more??

Red Lentil Soup

yield: 10 cups

¼ cupcooking oil

¾tablespoon whole cumin seed

¾tablespoon ground coriander

¾tablespoon turmeric

1largeonion cut into ¼ inch pieces

3cloves garlic finely chopped {save ½ of the garlic to add to the soup at theend}

2carrots cut into ¼ inch pieces

1 stalkcelery cut into ¼ inch pieces

1teaspoon red pepper flakes

2quarts water, or vegetable broth or chicken broth {and maybe more for the texture you prefer}
2 cups red Lentils, washed
{they are a pretty coral pink when dried}

1 cupcrushed tomatoes in puree

¼ cuptomato paste

1 ½teaspoon salt

½teaspoon freshly cracked black pepper

7sprigs cilantro, washed and tied together

¼ cuplemon juice

3tablespoons washed, dried and finely chopped cilantro

In alarge saucepan, combine oil, cumin seeds, coriander and turmeric.

Over low heat,cook mixture until seeds darken. Add onions, carrots, celery, garlic and redpepper flakes. Saute over medium heat until onions are translucent.

Add brothor water, lentils, tomatoes, tomato paste, salt, black pepper, and cilantrosprigs. Bring to a boil and simmer 20 to 30 minutes until lentils are verysoft, stirring occasionally. Remove soup from heat,take out cilantro sprigs,and stir soup well, breaking up any chunks of lentils.

Stir in remaininggarlic, lemon juice and chopped cilantro. If the soup is too thick, add morebroth or water. Taste for seasoning {may need additional salt}.

I liketo drizzle a little olive oil on this soup, it adds a wonderful layer of flavor and a luxurious mouth feel {see image above}.

It’salso delicious topped with more chopped cilantro and crumbled feta, friedmedallions of goat cheese would be enticing as well.

Oh! Do be sure to serve this with your favorite array hot sauces.

This Recipe is adapted from one in the Pasta & Co. Cookbook.

Want to go shopping in Chamonix, France??

2012-01-03T10:20:00.000-08:00

After nearly a month of merriment, the transition back to "normal" life isn't coming easily for me. The kids have gone back to school and I am faced with the tedious tasks of decluttering, returning the less~loved gifts and collecting up all of the holiday decor to be tucked away for another three~hundred~and~fifty~some~odd days. Our gorgeous tree will absolutely stay upright at least through the advent this year, it is still SO fragrant!

I have managed to stock the larder {well, I placed my Amazonfresh order anyway}. So, I think it's okay if I procrastinate just a little, don't you?

Want to come with me to this great little shop I visited in Chamonix awhile back? I don't have the name handy, but it is located just outside of town, down the street from the Hotel Albert Premier and across the street from the marketplace... you'll be able to find it, but write me if you need more details.

This little hut was loaded with so many alpine-chic, naturally beautiful elements that could transform any space into a lovely, luxurious lodge. The rustic charm was evident from the street front, the entrance was flanked with a pair of cafe chairs, draped with soft, furry hides and behind each of the chairs were ancient, weathered sleds.

What an inviting place to take a seat after a day at the market.

Once inside, shoppers are surrounded by natural wooden walls with a rich patina and plenty of gorgeous decor. I loved this kind trophy, a carved wooden head topped with shedded horns. I hope you can you see that handsome moose horn sconce to the right as well.

These half circles of bark are fitted with lights and emit a nice halo of warm, gentle light.

More trophies, a little less animal friendly, but don't you love how they added textural layers by mounting them on the gray weathered wood planks?

This wall, upholstered with a quilt of squares of hide is definitely not animal friendly, but what a stunning, cozy affect. The ceiling was covered with some sort of burlap, trimmed with decorative wood trim.

A few more wonderful pieces.. look at these rustic wood footstools and barstools topped with hide, I love the rough wood trunks used for the legs.

How gorgeous is this furry trunk? I think that is wildebeest hide, love that soft gray color.

I wish I could cozy up under this soft mohair blanket with feathered fringe {I hope it's backed with cashmere though}.

More inspired seating...look at these lovely little stools, made of hearty horns and black fur.

These petrified wood stools, were so interesting and tactile in real life.

The sides are irregular, rough, yet smooth, and the tops were polished to an intense high gloss. You can't really tell from the photos, but most of the floors in the shop are covered with a layer of pebbles or stones, each room had a different color and size. Another layer of outdoor beauty brought in.

Someone has a great, creative sense, don't you love this comforting heart composed of driftwood?

They had many home accessories, including these bulbous stoneware lamp bases.

Look at these beautiful ash gray tapers, aren't they just gorgeous? Does anyone have a source for these?

From Chamonix I skied across the Alps to Zermatt, Switzerland, just me and my turquoise backpack {along with a flock of friends, and a gorgeous guide... we stayed in high mountain huts along the way}. So, of course, none of these treasure could fit in my backpack, but it was nice to dream about them.

Do you need a little more time to make sense of that pesky to-do list, the resolutions, the returns, and general adjustment to reality?

Want to fall in love with all that winter has to offer in a cool climate? Come on a tour of The Alps with me...just click on any of these titles to get started... Au revoir Chamonix, The Haute Route, day 1 {the rest of the days should pop up under "You Might Also Like"}, We Made It!, Elegant food in a Rustic setting, Simplon Cheese, and Chez Vrony.

Oh, I am feeling much better now, thank you for coming along.

ladybug, ladybug, best wishes for the New Year....

2011-12-31T11:14:00.000-08:00

Prior to our final hike along the Backbone Trail in the Santa Monica Mountains on 11/11, we were told that we would pass a ladybug lair.

Being the frustrated entomologist that I am, I was highly curious about this trail side attraction.

Just after someone announced on the walkie-talkies that it was 11:11am, on the 11th day of the 11th month on 2011 we hit the spot.

In a small grove of trees we found piles of these lucky beetles crawling all over the ground, trees and branches, apparently they were gathering for a winter diapause.

What a spectacular sight.

I am wishing you SWARMS of good luck for the New Year!

For even more luck, try this delicious and simple Texas Caviar recipe, featuring black~eyed peas.

I spent the day on Crystal Mountain, hiking Silver King Peak with Mr. Splendid and having a glass of vino at the Summit House {highest restaurant in the state} before our final descent. We have about a foot of new snow and the view was fabulous.

We served raclette for dinner and I loved watching the fireworks, beneath the half moon over the snow.

Fireworks! Crystal Mountain

Luck, be a ladybug this year!

Santa came early to Splendid Market...

2011-12-29T23:29:00.000-08:00

I am so appreciative for the some gifts that came to Splendid Market, even before Christmas....

First of all, thank you to Barbara of Haus Design for awarding me the Versatile Blogger award, what an honor. Barbara is an example of one of my favorite things about blogging, the wonderful community of bloggers I have met, and keep in touch with, from all over the world. Barbara and I live in different part of the world but have a number of things in common {she currently lives in Germany}. Barbara has a wonderful passion for design and I love reading her blog and seeing her perspective several times a week. I especially enjoy the images she shares that combine natural elements with contemporary design.

Along with award, comes a few fun tasks... more details below.

I also would like to say thank you to Socialmoms.com for choosing Splendid Market as their Blog of the Week, what an an incredible honor, thank you very much, SOMOM's!!!

The rules of accepting The Versatile Blogger Award are that I share 7 things that you may not know about me, and that pass the award on to other bloggers.

A few {very random} things you probably don’t knowabout me…..

1. My favorite candies: Lemonheads and Snickers bars.

2. A night I wish I had recorded and tucked away in my library: my rehearsal dinner at the Rex Hill Vineyard, in the Willamette Valley, Oregon.

3. Pet peeves: dishonesty and phoniness.

4. I had a rare assignment to work with Ken Kesey to try to borrow the "magic bus" for a promotional event for Starbucks. I saw the original bus, Further, where it was deteriorating in the woods behind Ken's farmhouse. The adventures he had his Merry Pranksters had on this bus were retold by Tom Wolfe in "The Electric Kool-Aid Acid Test". It was a thrill to take a ride with Ken and the Merry Pranksters on the reproduction bus they created to drive across the country for the Smithsonian {a prank that went a little sideways}. I'll never forget Ken serving me slices of tillamook cheese and saltine crackers on a wooden cutting board, along with a glass of red wine, very gracious.

5. When Amazon.com was first getting started, they used a creative and inexpensive form of advertising, wishing famous authors happy birthday in the little mini ads in the front page of the New York Times. I share{d} the same birthday as Ken Kesey, and, although they had moved on to bigger ad campaigns by then, Amazon kindly ran one last birthday ad, for Ken Kesey in the NYT, a year or two before he died.....he could have cared less, but I thought it was a very nice gesture.

6. I love paper stationary and I'm a believer in the importance of hand written thank you notes.

7. Best part of the day: the moment I take off my ski boots.

I am passing this award onto a few of my favorite fabulously versatile bloggers:

Slim Paley

Acanthus and Acorn

Red Ticking

I dream of

Eddie Ross

Entertaining from an Ethnic Indian Kitchen

The Simply Luxurious Life

Little Blue Deer

A splendid Seattle snowstorm and happy holidays...

2011-12-24T16:24:00.001-08:00

It's always a treat to visit The Ruins in Seattle, a supper club ...beyond all supper clubs. Aside from the extraordinary antiques which are always present, the seasonal decor almost always takes my breath away. Before dinner, we had drinks in the blue room where there was a storm in full flurry.

This beautiful navy room, with panels depicting nature was under a raging snowy siege.

A grid of wires above had been draped with silver balls and flakes, cutout paper snowflakes and orbs and a scattering of silvery branches.

Quite a festive scene.

The twiggy trees positioned throughout the room emphasized the winter wonderland theme.

Psssst…. would you like to venture into dining room with me?

Come on, let’s take a look….

The deep red flowers and furnishings in the dining room were stunning against the pale colored walls and trim. The hand dipped red candles were simply beautiful, sadly, this image doesn't show their impact very well.

I am not usually a big fan of poinsettias, or Christmas ball wreaths, but I'd never pass up an opportunity to live and breath in this space with this decor.

Thank you Splendid Readers for your interest, visits, loyalty and comments. I hope you have a wonderful day today. Please take a few moments out to take care of yourself.

xo,

a dramatic side for Christmas dinner...

2011-12-23T21:54:00.000-08:00

I felt a sudden time crunch as I was preparing dinner for a delightful crew heading out to join the parade of Christmas ships on the lake the other night {can anyone relate??}.

Thankfully, I happened to have had some ingredients on hand that allowed me to throw together a splendid little side dish, which, I must say, tasted great, looked very festive, and is completely holiday table worthy. It is always nice to discover dishes that can be held and served at room temperature. I helps lower the stress of serving a multi-course meal.

To make it, I prepared 16 ounces of Black Japonica Rice [I love the deep burgundy/black color}.....wild rice would work wonderfully as well.

After cooking the rice {1:2} in chicken broth, I let it cool a bit before tossing it with some Splendid Vinaigrette....about 4 tablespoons. When it had cooled to room temperature I mixed it up with the jewels from 2 pomegranates, and about 4 tablespoons of chopped parsley and 2 tablespoons of chopped chives, plus a little sea salt and fresh ground pepper. It sat for about 2 hours before it was served. It was truly toothsome.

It was a great accompaniment for a fillet of beef sandwich bar, featuring thin slices of the rare beef, prepared along the guidelines of my friend Linda who offers wonderful recipes at A Year at the Table. It turned out beautifully. Aside the perfectly rare, thin slices of beef and warmed rolls, I set up a buffet with mayo, Dijon mustard, horseradish, and cornichons.

Amaryllis, peppermints and papyrus...

2011-12-22T23:30:00.000-08:00

I hope this quickie little post serves as a bit of inspiration for some of those last minute situations we all find ourselves in this time of year...where you just come up a little short. No matter how much I prepare, or think I have it all pulled together, those moments of last minute panic always seem to strike about now...

Do you need some yummy, festive cookies fast?? Forget the flour and butter, run to Trader Joe's and buy these hunks of peppermint love. Seriously, they are incredible.... TJ's version of oreos, with a thick coating of dreamy dark chocolate sprinkled with bits of peppermint. These confections were astounding, even before I put them in the freezer to make them especially cool and crunchy!

If you don't have a Trader Joe's near, you could whip these together pretty quickly on your own. Temper the chocolate, {click on chocolate for a little "how to"} dip in some oreos {it might look cool to just half~dip them} and then sprinkle them with coarse chunks of broken candy canes as they cool on a sheet of waxed paper... they'll be fabulous, truly.

After they have cooled, pile them into a little cello bag, tie them up with a string and call it a hostess gift! Even if you buy the cookies from Trader Joe's, you could slip them into the cello bag, they look homemade, {I won't tell} and your hostess will be too busy enjoying them to ask any probing questions about their creation.

Are you going out and about today? This is my day to do a final retail sweep, checking off every last item on my list. I'm okay on the gift front, but I do need a few items to stuff in the stockings.

Here is something I do have on hand: the thank you notes. I always try to buy some fun printed notes for the stockings, in hopes of encouraging enthusiasm for writing engaging notes of gratitude in the near future. I found this perfect pile of papyrus at Paper Source this year. I was especially thrilled to find a salty selection for Captain Splendid and his first mate.

I shall be composing my words of appreciation on these beautiful notes, which remind me of the amaryllis which have positively exploded at the market this year. They are made in the Himalayas of bark from the Lokta plant. The paper is textured and thick, yet slightly transparent. Really lovely.

Onto the Amaryllis... because it was the only thing handy, and they had already started to capsize and were near the breaking point, I supported these top heavy beauties with a fir branch, I really like the look, don't you?

BTW, back to Captain Splendid, the sea is truly in his blood. The framed chart behind the flower is one from his great grandfather's sea chest, complete with added details he had written on it during his journeys.

What is left on your list? Do you have any last minute solutions to share?

Any good thing to make us all merry.

raclette

2011-12-20T21:24:00.000-08:00

One of the reason why I felt so compelled to get those gingerbread homes finished all alone the other night, was so they could be put in place in time for one of my favorite winter gatherings, the après ski {skiing optional}. The first layer of setting up a raclette bar in my kitchen is a little alpine scene.

Raclette is both a cheese and a party. It's a fun way to entertain in the winter, for large groups or small. Once things are set up, everyone has the best time making up their own perfect little snacks, all you have to do is keep the Chablis flowing.

Raclette cheese is mild~nutty, it's commonly produced in regions of Switzerland and France. Many better grocery stores carry it in cut portions, or you can order a full wheel from the Valais region of Switzerland here. To join me on a visit to a cheese factory in that region, click on Simplon.

In the most simplistic version of the finished product, the melted cheese is poured {or scraped} over boiled potatoes. To make it more complex, you can add cured meats, pate, sausages and tomatoes {to be grilled}, cornichons, sour cherries and dijon mustard to the spread.

To make the raclette, I use machines like this, with a coated metal or granite top. Sausages and tomatoes can be cooked on the top.

Small trays {see them in the basket to the left of the cheese in the second photo above}, topped with cheese, slide under the grill. When the cheese is melted it's poured over the potatoes and other chosen savories.

Once devoured, guests can start all over again.

Any snow in your area?

We only have coconut so far.

Gingerbread homes...a colorful, lonely job...

2011-12-19T19:19:00.000-08:00

I decided to try a new strategy for the gingerbread homes this year. I was hoping it would be more efficient, even before I realized I would be building all three homes alone this year. My little elves had "other things to do", so, sadly, I made my confectionery embellished huts for my kitchen forest {more on that coming up} all by myself. When we {I} make gingerbread houses, I like to layer on plenty of colors and textures. Usually, I build the houses {from a kit, I especially like the old world looking houses from Trader Joe's, made in Germany}.

Usually, I build the houses, let the powdered~sugar glue dry overnight and then decorate them with my little elves the next day.

Gingerbread house roofs covered with frosted~mini wheats

That method, requires a great deal of time spent gluing on candies and then holding each one in place as the "glue" dries, to ensure the candies don't slide down the edge of the house.

Nonpareil covered chocolate cookies and Classic Holiday Candy Mix from Trader Joe's

This year, I thought, "why not decorate all of the pieces as they are lying down, let the candies attach overnight, lying horizontally, and then glue the walls and roof pieces together the next day??" No one was there to argue with my logic {my attempt to look on the bright side, in regards to the changes in life}.

So, I tried it, and I actually do think it saves some time and stress. As I was holding the decorated pieces in place the next day some of the candies did break off, but it was easy to reattach them.

The after~eight mints used to tile a roof were especially delicate. But, in the end, I think it was a much more efficient way to build homes with the layers of candies that make them look so very fun and festive.

peppermint candies are dotted with spice mix gumdrops

Do you think Santa would be terribly upset if I skipped that whole powered sugar glue~stuff next year and just whipped out my glue gun instead??

a day when procrastination paid off....

2011-12-17T13:48:00.000-08:00

I had the grandest plans for planting the beds in my courtyard with bulbs that would produce an expanse of gigantic, fluffy, cloud-like white tulips and daffodils next spring. I ambitiously ordered up plenty of healthy bulbs, just as soon as they were available, including a few dark ones, {just to mix things up}.

The bulbs came, and the photos on the packages looked SO impressive, I could just imagine how wonderful those beauties would look as living blooms next spring.... I thought that every time I saw those packages, as they sat and sat on a ledge in the courtyard for days, which turned into weeks.

A couple of times I had to pack them up and move them to my office, so visitors wouldn't see them just lying there.....still {flower shame}.

Over the weeks, which were turning into months, it became very clear that I hadn't ordered the self-burrowing variety of bulbs {wouldn't that be a wonderful invention??}.

One day, I tried to plant some..... but the ground was SO hard, I decided to wait until after it rained.

Then it did rain, and rain and rain....

and I just couldn't get myself out there to dig in the mud.

Before I knew it, it was the beginning of December, an oddly warm, beautiful, clear day. Mr. Splendid was off to get the Christmas tree....and the bulbs were still in their packs.

While I was looking out the window that morning, a gust of wind came up and the bright yellow leaves on the trees began falling down into the courtyard like gigantic snowflakes.... I took that as a sign.

Shovel in hand, I began to dig, placing the big bulbs about three inches deep and layering in a scattering of grape hyacinth bulbs above them, about one inch deep.

The trees above continued to shower down mini blizzards of leaves.

Then I heard a strange chirping sound, on high, when I looked up I saw this angelic little hummingbird, at the very top of the trees, looking over me.

After this, I no longer felt badly about all of the days that I chose not to plant to bulbs. I felt like I had gained closure on the rituals I love about the fall; had experienced the first signs of the wonders of the winter holidays, and fulfilled a promise for a beautiful spring....all in one day.

If you have been procrastinating, but are hoping for some spring bulbs in the garden, it may not be too late. I received an email for the tulip growers in Mt. Vernon, WA yesterday, saying that bulbs can still be planted successfully in most parts of the country. And, guess what? The bulbs they have in stock are on sale, click on tulips for more information. This is also a great source for shipping fresh cut tulips all over the world.

btw, the tree is a beauty, click here to see it in its glory!

Pinecones, more seasonal scents and presents under the tree...

2011-12-15T12:36:00.001-08:00

How are your decorations coming along? I've gone deep into my woodsy~wonderland theme, and I must say, my little hut is feeling quite cozy. Here are a few more ideas {and links} you might enjoy if you want to bring the 'look~of ~lodge" to your abode. Also, I'm announcing the winner of the Fraser Fir wreath giveaway today!

Pinecones and twigs blend in beautifully with greens {foraged or purchased} and fortify the feeling of the forest fantastically. Strands of pinecones drape the carved wood mirrors flanking our entry {with some jazzy, sparkly chartreuse cones trimming the ends}.

Mr. Splendid found these pinecone orbs at Target, I've found they look great wherever they land.

I wrapped some in mini lights and hung them outside.

to make a little pinecone constellation at night.

Guess what? The are now on sale on line, click on pinecone for the link.

You'll also find this twiggy star

and these balls, which are perfect for weighting down the ends of garlands.

Don't they look pretty nestled and all snugged up with the persimmons and kumquats?

To layer in a woodsy~scent with all of those greens, nothing tops the Feu de Bois {fire wood} candle from Diptyque. It smells like a walk in the wintery woods, when there is a fire burning in a warm and wonderful little cottage nearby. Click on Gorsuch to find it {do take the time to wander around Gorsuch while you are there, they have the most exquisite Alpine offerings}.

These sweet little snowflakes made of twigs are also from Target, sadly, I didn't see them on line.

The small size flakes look perfect floating around in the winter white forest in the dining room.

And the larger size {about 10 inches across} was the perfect accent for garlands on the windows in the family room.

Now, for the presents under the tree.....

I wish I could say that everyone who entered will be receiving a fresh Fraser Fir wreath from Green Valley Christmas Trees {and one for me!}. But I can't. However, because it is the season for giving, I'm adding some extra prizes to the drawing. In addition to the wreath winner, I am sending five more winners some Splendid SWAG.

Did you know that branded simple tote bags are in and Birkins are O-U-T? It's true, click on totes to read an article by Miranda Purves from The NYT Style Section last Sunday. So, to make sure some Splendid Readers are even more stylishly adorned this holiday season, I will be sending 5 of you Splendid Market tote bags, post-it notes and a chic little box of matches for lighting your holiday candles.

The winner of the Fraser Fir wreath is:

Tina from Enchanted Home

The winners of the stylish, splendid swag~kits are:

Tova from Future Memory

Linda from Design in My View

Stacy from Quintessence <<<-for more <<- woodsy inspiration, click on <-that link, to see winter in Conneticut.

Jermaine from French Kissed
&

Teresa from Splendid Sass

Please email me with your mailing addresses at ebh@splendidmarket.com, asap, so that we can get your gifts to you!

For even more pinecone inspiration, hope over to I dream of, where Jeanne has some beautiful images of pinecones artfully displayed.

Thank you to all who entered the giveaway!

More on the scents of the season and Balsam love...

2011-12-12T10:07:00.001-08:00

I remember smelling a Christmas incense with a wonderful rich, musky, pine character from my early years. I grew up in the PNW, so I was familiar with the scents of Douglas Firs, Cedars, and other evergreens, but the scent of this incense smelled somehow more authentic, mysterious.... more traditional.

A couple of years ago I had the pleasure of visiting the Lake Placid Lodge in The Adirondack Mountains for a friend's birthday party. Travelling in that area, I encountered many cotton covered cushions filled with chips of Balsam wood. Smelling these cushions, I was finally able to label this olfactory curiosity and fondness.

A month or so ago, I received a mail from the Vermont Country Store offering Balsam wood garlands and wreaths, and thought... "hmmmm....wouldn't that be a perfect base for my frosty forest decor?", it seemed sort of silly though, living in the PNW, ordering greens from the other side of the country. But then, a few days later, they offered "free shipping". About a week later, Arabella and I were busy unpacking these boxes of 9 foot garlands made of perky Balsam fir from Maine.

I loved opening each and every box, pulling away the plastic and smelling that rush of fresh Balsam.

Armed with a hammer, small nails and paddle wire, I decked the halls with these unusual {for me}, fragrant frocks....

and then I decked a few windows.

From the garlands I dangled paper pine cones and snowflakes made of twigs.

I also draped them across fireplace mantles,

topping them with a few fabulously frosty features from some fantasy forests along the way.

A final section fit perfectly down the center of the dining room table, a perfect core for more greens and holly.

More frosty finds went on the table, followed with a scattering of Italian Chestnuts and white polished stones.

I just checked, and it turns out the Vermont Country Store carries the incense as well, a thought for future years...

It's beginning to smell a lot like Christmas....

2011-12-11T16:03:00.001-08:00

Sarah Dowdey wrote in How Smells Work, "A smell can bring on a flood of memories, influence people's moods and even affect their work performance. Because the olfactory bulb is part of the brain's limbic system, an area so closely associated with memory and feeling it's sometimes called the "emotional brain," smell can call up memories and powerful responses almost instantaneously." Click on sniff to read the entire article.

What is the best smell of Christmas {or winter} for you?

The beauty and scent of fresh evergreens has long been a tradition for the holidays. These hearty branches are an easy way to bring the beauty of nature into our homes as it becomes cooler outdoors {for many of us}. I grew up in the PNW, and love the scents of our beautiful evergreens, but, I must admit, the fragrance of these tree's eastern relations, the Fraser Fir and Balsam Fir have always triggered a more intense feeling of the authentic, traditional scent of Christmas for me.

I'm so excited to announce that you may be able to experience this fresh, woody scent very soon, because the GreenValley Christmas Tree Company has offered to send a fresh Fraser Fir wreath to a lucky Splendid Market winner.

Details for the giveaway are at the bottom of this post, please, enter often, but enter soon, we will have a random drawing on Wednesday, 12/14, so the wreath can be shipped to the winner in time for the holidays.

I was able to order a box of Fraser Fir branches to be shipped to me, and oh my, they did make my house merry. Along with other greens and holly, they freshened my collection of blue and white export porcelain.

And they were the perfect frame for my budding Amaryllis.

I also used them to make my favorite holiday bouquets. I love the combination of deep green branches paired with fragrant white Casablanca lilies during the winter months. To make these bouquets, I filled the vases with evergreen branches, and then arranged stems of Casablanca Lilies into this base. Next, I filled in the space around the flowers with more boughs of greenery and holly making the arrangements look taller and fuller. These bouquets look great inside

and out and they usually last for weeks. If the blooms of the lilies fade, just replace them with fresh stems.

Okay, let's get this giveaway started! Complete any, and/or all of the following steps to get your name in the hat, the more steps you take, the more times your name will be entered:

Subscribe to Splendid Market {if you are already a subscriber, leave a comment and let me know}. To subscribe, enter your email address in the box in the top right corner of this page.

Get a friend to subscribe to Splendid Market {and let me know who your friend/s is/are.}

"Like" Splendid Market on Facebook {you can click on the "like" icon in the column to the right, middle of the page}.

Follow Splendid Market on Twitter {see "follow me" in the column to the right}.

Blog, twitter or facebook about the giveaway and leave a comment or send me an email to let me know.

I am sniffing a fragrant Fraser fir bough as I write this and I'm so excited to be able to share this fabulous scent with one of you! Just imagine that fresh whiff as you open the box! I hope it conjures many marvelous memories for you.

Bon chance!

a prickly wander on the Chaparrel...

2011-12-08T12:30:00.000-08:00

Oh my, all in one day, prickles, Disneyland design inspiration and a Marie Claire photo shoot, so much going on down there in California {did I mention prickles?}. Here's the glorious Pacific stretching out to the edge of the earth, and look at this abundant crop of Cacti growing on the edge of the cliff bearing beautiful, red, ripe, prickly pears.

Now, I know that no one likes unsolicited advice, so forgive me here, Splendid Readers, because I am about to dole some out. Here it is: if you ever see beautiful, ripe prickly pears and feel like picking them, please do not do so unless you are wearing very, very thick gloves, because, they are, of course, prickly, even though they don't look like they are very prickly.

And if you see one cut open and really feel like tasting it, you probably shouldn't do that either, because the prickles are nearly microscopic and and you can't really see where they are very well, and they are just as happy to prickle the inside of your mouth as they are to prickle your hands and fingers. The prickles won't harm you, but they are quite irritating, and if you are at the beginning of, say, a 10 mile hike, it will be very hard for you to think of anything other than how to remove those prickles during the ENTIRE trek.

If you do get prickled, I hope you'll find some interesting distractions along the way, just to take your mind off of your prickly predicament. Here are some sights that helped me out in just such a situation.

One of my favorite sights on the Chaparral were the fields of Purple Sage. Way past their bloom stage, the plants had dried to the most marvelous shade of gray. When I broke the pods they released a musty, sagey scent, it didn't draw the prickles out, but I wish I could bottle that scent.

Along the way, I realized that some of those brilliant Disneyland Imagineers had hiked on this trail as well. When I go to Disneyland I always marvel at the attention to detail these Imagineers put into every square inch of the park. Being a recreational student~of~nature myself, I am particularly impressed at how brilliantly they interpret and incorporate nature into their attractions. Here is a perfect example of this. What does the rock below look like to you?

To me, it looked exactly like the growling beast on my kids favorite ride at Disneyland's California Adventure Park, the Great Grizzly river rafting ride {aka Grrr}, see the similarities?

Wild, right?

When we finally reached the end of the hike, I saw what looked like someone dancing in a flamingo costume at the end of the beach.

As we got closer I realized that it was a photo shoot of a model in a lovely coral colored dress.

She was surrounded by stylists and directors as she frolicked about in front of the roaring Pacific.

A speaker blared out music for her to help her keep her move on.

The shoot was for Marie Claire magazine.

Any tweezers in those napkin rolls?

Splendid Granola...

2011-12-06T17:24:00.001-08:00

One of our favorite foods on the ranch was their crunchy, nutty granola. Chef Kurt wasn't able to release the exact recipe because they are planning on packaging their granola and marketing it soon. But, he did tell me enough about it to help me to develop a recipe that is similar to theirs.

Mr. Splendid is a granola man and he is always buying new packages, in his mission to find the perfect blend of good health and good taste. I have always been skeptical of packaged granola and it's wholesome appearances, I just know there are sugars and other unnecessary additives hidden within that healthy exterior.

Here is the recipe I came up with, and it has received Mr. Splendid's seal of approval. It's crunchiness can hold up to milk or smoothies, and it's fantastic straight from the jar as a snack. It's made with steel cut oats, which are a whole grain {rolled oats are not}, lots of nuts, a little maple syrup {an antioxidant} and just enough sea salt to bring out the flavor of all of the good ingredients. Making a batch of granola consumes very little time, and it is a much appreciated gift for your favorite hosts or hostesses this holiday season {see a packaging idea below}.

I hope you'll try it and let me know what you think {also, why not fiddle around with the mix? Please let me know what ends up in your favorite concoction.}

Splendid Granola

5 cups steel cut oats

2 cups cashews
2 cups almonds
2 cups walnuts
1 tablespoon cinnamon
1/2 cup maple syrup
3 egg whites
2 tablespoons grapeseed oil
1 tablespoon almond extract
1 - 1/2 teaspoon sea salt
1 cup dates
1 cup dried sour or Montmorency cherries

Preheat the oven to 300 degrees. Arrange 2 racks towards the top middle of the oven.

In a large bowl toss the oats, nuts and cinnamon. In a small bowl stir together the maple syrup, egg whites, grape seed oil, almond extract and salt.

Pour liquid mixture over the dry mixture and stir it well until dry ingredients are well covered and mixed.

Press the mix into 2 separate trays.

Bake for 30 ~ 40 minutes, but check it while baking to make sure it is to your desired level of doneness. I find it most delicious, when I can smell a "toasty" smell in the air, and the mix has turned to a light golden brown. When you first take it out of the oven, the mix will be soft and move around, but as it cools it will become chunky and crunchy, which is what I like. If you don't like chunks, you can stir the granola a few of times while it is cooking.

When cooled, break up the granola with a spatula and store it in an airtight container. I found these jars at my local Storables store.

A jar is an attractive way to package this granola to give as a host or hostess gift. When giving food, I always try to print or hand write a label of ingredients, just in case there are any allergies in the house. This label is printed on basic piece of 8~1/2 x 11 office paper, using one of my favorite fonts, Copperplate Gothic Light.

The text is centered on the paper and then I folded the sheet in thirds, with the top third and bottom third folded behind the {printed} center third. I folded down the corners, just to make it look a little more finished. I secured the label in place with a rubber band before tying it on with some garden twine and trimming the ends of the twine.

If you would like me to send you the word document I used to make the label, send me an email at ebh@splendidmarket.com. You could always change the name {I Dream of Granola, Glorious Granola, Enchanted Home Granola, Granola Quintessence, etc.} before printing.

Enjoy!

the food at the ranch...

2011-12-05T10:39:00.000-08:00

I must say that I never felt culinarily~deprived at all while staying at The Ranch. Chef Kurt lived up to his given title of "nutritional alchemist". He created flavorful, satisfying vegetarian, gluten and dairy~free meals that were elegantly plated and presented. I am an unapologetic carnivore and serve meat regularly, but during this week at the ranch I learned how I can incorporate more vegetables into my dishes, in place of meat or combined with meat. For most meals Kurt would come to the table to share his inspiration, wacky brilliance and witty themes for the dishes.

Nutritional Alchemist, Kurt Steeber, The Ranch, Malibu

All of the menus were tested by a dietician to ensure campers were served a nutritionally sound 1500 - 1550 calories a day.

Here is our dinner from the first night, a quarter of an acorn squash, roasted and filled with quinoa and vegetables and drizzled with a nut cheese {he makes cheeses nuts such as cashews and macadamia nuts, see the recipe below}.

This superb salad was one of my favorite dishes of the trip, it's made of kale, carrots, red peppers, pickled red onion, chickpeas, olives, basil, tomatoes and vegetable stock {in which the dried chickpeas were cooked}. Kurt recommends combing the vegetables and allowing them to sit for several hours before serving. To add an extra bite of flavor, he pickled the thinly sliced red onions in equal parts of water, sugar and vinegar for 30 minutes before adding them to the mix of vegetables.

All of his salad were delicious because of the fresh vegetables, the flavor and texture combinations and, most of all, because of the creative dressings. He uses classic vinegarette porportions for his dressings {3 parts acid to 1 part oil}, but uses interesting combinations to make a more exciting tasting formula.

Here is the recipe for this salad dressing:

ingredients

1/2 cup olive oil
1 cup lemon juice
2 tablespoons sesame oil
2 tablespoons salt
2 tablespoons sherry vinegar
minced garlic, red pepper flakes and sesame seeds to taste

preparation

In a blender combine first 6 ingredients . Stir in red pepper flakes and sesame seeds.

I think he called this his version of steak and potatoes {or maybe he said this was the closest thing we would get to steak and potatoes during our visit}. The cauliflower {steak} was nicely caramelized and laid over a bed of quinoa {he toasts the quinoa before cooking it}, blended with bits of zucchini and apples and resting in a bright and flavorful puddle of herb sauce {I think it was parsley based}.

This lovely risotto was topped with arugula leaves and sweet pea tendrils.

This dish was quite a hit, it was kind of a naked burrito. I believe the guacamole was made from avacadoes grown on the ranch. The white drizzle is another one of his cheeses made from nuts.

My apologies for the poor quality of this image, but it was one of the more impressive dishes. This is his version of lasagna, in place of the pasta, the layers are oven roasted eggplant slices, filled with macadamia nut cheese, spinach and shitake mushrooms. The eggplant ~ chickpea hummus was topped with a flavorful melange or orange slices, piccolono olives, tomatoes and mint. This was such a creative and tasty dish and very filling...some guest even left a little behind!

I love beets, so I was thrilled to see these delicate, colorful jewels in my lunch salad. One of the highlights here was the "crystal sorrel" sprigs which topped the white beans.

The sorrel {green and white leaves} brought a wonderful lemony twang to the salad and refreshing burst of hydration.

Much of the produce used for the meals is grown in the ranch garden. Here's peek at the pumpkin patch in the garden, when the full moon was rising over the surrounding mountains.

Several times each day produce was harvested as needed.

We were all happy to hear that Chef Kurt Steeber is working on a cookbook, but, for now, here is his recipe for Macadamia Nut Cheese.

Ingredients

3 cups macadamia nuts
2 tablespoons unpasteurized miso
1/4 cup finely chopped purple onion
2 ~ 3 finely chopped green onions
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
1 dash of Ume plum vinegar
{he warns: this stuff is REALLY salty, so just a drop or two} or you could use a pinch of seasalt
2~3 cloves of finely chopped fresh garlic

Place all ingredients in a high powered blender until smooth. Strain through a cheese cloth overnight to drain the excess moisture. Refrigerate once complete. It is best to make a day ahead of time to let the flavors blend together. It lasts for a couple of weeks in the refrigerator.

decor. Live Oak Ranch, Malibu...

2011-12-01T23:07:00.000-08:00

The decor at the ranch was simple and beautiful. I especially loved this seating area in the ranch house, the sections of stacked of logs surrounding the roaring fire made the room feel so cozy.

The stark white walls were accented with marvelous re-claimed treasures, like these doors and pots.

The floors were all made of wood from old scaffolding.

The exterior of the ranch house was a simple stone with a terra cotta roof.

Reclaimed doors, the ranch house Live Oak Ranch, Malibu

This beautifully worn stone bowl was bolted to the wall to create a stunning bathroom sink.

They bought this used chain at a local ship yard and used it in the gas fire. What a creative alternative to faux logs.

You could tell these baskets were well used for years, probably in some faraway fields. Now, they can rest on the walls of the ranch, what rustic beauties.

Modern touches were blended in with the rustic. Don't you love these honeycomb, tasseled hand towels? They are from West Elm, and they monogram, here is a link.

With their moderate weather, indoor~outdoor spaces were plentiful.

This open sided space was the foot~taping, water filling space in the mornings.

What a lovely, lush location for lunching, don't you think??

Meanwhile, back at The Ranch...

2011-11-30T11:49:00.000-08:00

Before we go all holly jolly, I thought I'd share a little more about my visit to The Ranch for a week of cleansing, hiking, and general transforming.

Here's what a typical day at the ranch entailed:

{many of these photos were taken on my iphone, so please excuse the quality}.

Each morning we woke around 5:30 to the clinging sound of these chimes, the call to sunrise yoga.

In the glass walled yoga studio we would do gentle stretches, sun salutations and varying levels of yoga as the sun rose over the Santa Monica mountains. Following yoga we'd climb the steep hill to the ranch house {I think this hill, which led to the main food source, was deliberately built to ensure we got a little more exercise in each day}. After filling our camelbacks with water and loading our backpacks in the van we gathered for our choice of herbal teas and breakfast.

One of our favorite breakfast treats was the ranch granola, usually served with fresh almond milk {stay tuned for recipes}.

It was also sprinkled upon this avocado, kale, pineapple smoothie we sipped one morning. Yes, kale, after a a few spins in the vitamix, can become a super{food}star in a delicious smoothie.

Each day we'd hike an average of 12 miles. Our trails took us up and down the expanses of the Santa Monica mountains, the views of the canyons and the Pacific Ocean were amazing.

Mid-hike we were treated to a much anticipated, and talked about, snack.

On this day it was 6 almonds and a pinch {or two} of brown Hawaiian salt.

The next day, we had an apple {the most delicious apple ever} and pinches of pink Himalayan salt. On our final day, we were positively ecstatic to have an 1/8 of an apple smeared with almond and sunflower butter for snack{can you believe how many times I have used the word "snack" in this one post??}.

After the hike everyone was more than ready for lunch. On a couple days, the trail ended at a beach where we were greeted with glasses of cold coconut water and picnic tables covered with thick swaths of rough linen and cutlery rolled in pressed white napkins.

After lunch we had about an hour of free time until the afternoon exercises began. During this time most people napped and/or soaked in the hot tub. The afternoon strengthening exercises were a variety methods, focused on common problem areas, core, arms, and posture, always posture.

At the ranch, the goal is for guests to relinquish responsibility so we can focus on our bodies and ourselves and to live in the present. To help us adjust, there were no printed schedules; they recommend we take off our watches, and live "off the grid", meaning no wi~fi and limited telephone and computer access. Details, in regards to the schedule, were more than vague, we knew the general schedule, and were filled in on an as~needed basis. Each guest carried a walkie~talkie, when we were apart, this was our life~line; our way of being in touch; our method of communicating if we needed something and our way of knowing, exactly, when the next activity was beginning.

I found it amazing {and humorous} that "relinquishing responsibility" {aka loosing almost all control} tended to turn a group of mature, accomplished women into children again. The guides were constantly pelted with questions such as "When is snack? How much further? How long until breakfast/ lunch/ /dinner? How long is the drive? and May I have more?". If you can believe it, some campers even resorted to distracting the guides so they could sneak an extra snack or two!

The most frequently asked question was definitely "When is my massage?". Yes, massage. Each day we were treated to a thorough massage to help keep our bodies moving and grooving for our fabulously intense boot-camp excursions. Massages occurred during rest time and afternoon exercises, we were informed about 10 minutes before it was our glorious turn to head to the massage huts.

After exercise, we'd gather in the yoga hut for a final yoga session. By the time we were finished, the sun had set, and we would hike up the hill again for a satisfying dinner. Following dinner we'd each retire to our cabins to sleep and prepare for another day in the hills.

Coming up.... the decor of the ranch, the food {including recipes}, a photo shoot on the beach, the terrain, my insights, take aways and some notions you may find to be helpful through the holidays...

It's beginning to look a little like...

2011-11-27T20:11:00.001-08:00

One of my favorite traditions during the stormy, dark and wet winters in Seattle are the fleets of Christmas ships that bring light to lake front beaches all around the city. On the nights when they don't come to a beach near you, you'll oftentimes see them travelling to their scheduled destinations.

Once the schedule is published everyone marks their calendars for the evening when the ships come to a nearby beach. Traditionally, a bon fire is built on the beach and hot cocoa is served. Gradually, the beaches fill with kids and adults, and then the boats arrive.

From beaches and docks, people enjoy the music from local choral groups singing on board the boats, their bright, clear voices match the crisp winter air. Last night was the first night of the boat tours. As the season develops, an entourage of private boats, fully decorated, start to follow along and add color to this spectacular, melodic and reflective light show on the water.

I'm not quite ready to go "full throttle" into the holidays.

Next week, what do you think about going back to the ranch? I hoping you'll enjoy an insider's perspective; and maybe you'll take away some things to help you to navigate the holidays feeling healthier and happier.

luscious leftovers...

2011-11-25T18:08:00.001-08:00

Have you ever wondered what makes Phad Thai taste so good? My kids always order it from our local Thai restaurant, and, I must admit, I love indulging in a couple of slurps of their noodles. I thought they tasted so delicious just because they were just fabulous noodles {and maybe because I tend to maintain a carb deprived diet}. Then, I came across this recipe and realized that Phad Thai taste so good because of the very complex sauce the noodles have absorbed before being served.

These days, I try to keep this sauce on hand, so I can toss anything in it, or drizzle it upon whatever I find to be "in need".

Even if I don't manage to make up the sauce, I love having the 3 primary ingredients of the sauce at the ready, they have become staples in my kitchen. When I taste a dish that is "missing something" a part of this flavorful trio usually hits the spot. Fish sauce provides an earthy, yeasty, slightly salty taste; tamarind paste offers Tangy {with a capital T} twang, with a ripe fruit element; and chili~garlic sauce? It wakes up anything it meets!

Leftovers, for me, can be a bonus or a curse...sometimes they result in some of the best tasting dishes ever, oftentimes they feel like a guilt laden burden.

I must say, Thanksgiving leftovers this year have been on the bonus side. My mother, sister and her son joined us for the feast. After dinner, mom made a tasty stock with the turkey carcass, remains of the crudite and plenty of fresh sage and thyme. In the morning we stirred some wild and basmati rice, chopped vegetables, cubed turkey and plenty of fresh parsley into the strained broth. The soup was tasty and satisfying for our lake cruise on this bright and chilly afternoon.

After the family departed, I was craving something with a little more spunk. The Phad Thai sauce started calling out to me. It dawned on me that brussel sprouts could fill in for bean sprouts and that the roasted turkey could take the place of marinated chicken breasts...it was time to enjoy that flavorful sauce again.

So, here is the path I took to absolute deliciousness. It is the day after Thanksgiving, so I hope you don't mind if I share my method in a more relaxed, stream-of-consciousness fashion......just the way great leftover cooking should happen. For more precision, refer to the original, enlightening recipe here.

To start, I soaked 14 oz. of rice noodles in cold water. The noodles need to be soaked until they are soft but still a little crunchy inside {30 minutes to an hour will do}.

To make the sauce I dropped 1&1/2 tablespoons of tamarind paste into 1/2 cup of boiled water and stirred until it was dissolved. To that I added 4 tablespoons of fish sauce; then 5 tablespoons of chili garlic sauce; finally I added 5 tablespoons of maple syrup {the recipe calls for brown sugar, but I prefer the earthier, richer, less~sweet flavor of pure maple syrup}. I know that sounds like a lot of "sweetness" but it is needed to balance the tang of the tamarind paste.

Then I got to chopping, 6 scallions. 6 cloves of garlic, 1/2 a red onion and 1/2 a bunch of fresh cilantro.

Into my wok I poured a few tablespoons of oil, in which I sauteed the chopped red onion and half of the chopped garlic, then I tossed in the softened noodles. When things got a little sticky, I splashed some chicken broth and rice wine vinegar in the pan to loosen the noodles.

To the noodles I added 2 cups of chopped, cooked turkey breast....and about 3 cups of brussel sprouts I had roasted with olive oil, salt and pepper the night before.

Next, I tossed the chopped herbs and vegetables into the wok and all of the sauce, and continued tumbling everything together. When it all looked well mixed, it was time for dinner. A pile of lime wedges were all we needed to perfect this dish.

The Turkey Phad Thai was amazing, such great flavor and textures. I urge you to try this sauce on whatever comes to mind for you, it really is very versatile and will compliment most anything.

It's raining, it's pouring, Happy Thanksgiving...

2011-11-23T13:31:00.001-08:00

It is raining and pouring here in Seattle, but that hasn't dampened the buzz of excitement as we prepare for our visitors and Thanksgiving dinner. Amongst many other things, I am thankful for the beautiful flowers I found at my local Trader Joe's {at incredible prices, I must add!}. I am also thankful for the many shortcuts my sous chef, TJ has provided: his peeled and cubed sweet potatoes, shredded cabbage, stuffing starter {finely chopped fresh celery, onions and herbs}, and prepared pomegranate jewels are saving me HOURS of prep time!

I like to arrange the flowers early, so I can enjoy their fragrance and beauty while I buzz about the kitchen, here's a quicky on how I made my bouquets:

If there is time, I like to trim the stems of store bought flowers and give them a nice long drink, free of plastic and rubberbands, before arranging.

I don't usually use oasis, but I was trying to replicate these bouquets I saw at a party last year, and knew I'd need that foundation in these shallow containers. I soak the oasis in water for as long as possible before piercing it with the flower stems.

To start things out, I used herbs and flowers to establish the shape and size I wanted. So, looking at the photo below, the deep red mums facing to the rear, the coral colored rose to the left, the orange and yellow mums facing forward and the sage sprig facing right established the approximate perimeter for this bouquet.

I was intrigued by a bouquet I saw on Eddie Ross and thought it would be fun to put some fruit into the mix, as he had. A wooden skewer, cut to the correct length was the perfect support for these petite golden pears.

Once I had my "frame" built, I began filling in the gaps with more flowers, hiding all of the oasis and creating a very full, complex appearance.

Sprigs of rosemary and some fallen leaves provided a neutral accent to all of the bright colored flowers.

Freesia and Stock always offer a fresh, peppery fragrance.

Like good friends, lilies and roses tend to open up, relax and release their lovely fragrance more and more each day.

Sage was my green of choice, especially since it's such a traditional herb in the Thanksgiving menu.

Each guest will have a different view of these complex pots during dinner tomorrow evening.

Are you a guest tomorrow? For a great host or hostess gift, you could bring a garnish kit of herbs and citrus, and offer to garnish platters for your chef. For more details, click on gorgeous garnishes.

Happy Thanksgiving Splendid Readers, I am thankful for each and every one of you and for all of your visits and comments!

The Thanksgiving Help Desk....

2011-11-18T13:30:00.001-08:00

Are you cooking this Thanksgiving, or will you be a guest? I am cooking, for a close family group and over the past few weeks ideas for a menu, game plan, flowers, etc. have been swirling around in my head. Then, last night, I was reading The New York Times dining section, and suddenly, everything became perfectly clear. The "Thanksgiving Help Desk", was one of the most informative, helpful bits of culinary reading I've enjoyed in a long time.

The section is in a Q and A format and the people on the "A" side were right on, as far as I am concerned. To begin with, I related to Melissa Clarks answer to the question "What can I prepare before Thanksgiving? Usually, I make everything the same day and it is exhausting?" I have SO been there and done that a bajillion times! She provides a sensible 7 day plan to make the Thanksgiving day cooking easier and more enjoyable for the chef. Don't worry, you are not too far behind, dear readers, to catch up all you have to do is order your turkey and cut up bread to prepare it for stuffing. To read the complete plan click on I am so prepared.

Special note, for my Seattle readers: being the lazy lady I am, I hopped onto Amazon fresh and reserved a Wednesday morning delivery time, they had everything I need including pre-cut crudite and fresh organic turkeys! I can keep adding to my list up until Tuesday night and will receive my delivery with plenty of time to prep it all. I'm sure there are still delivery slots for you.

In regards to the actual menu, I will still make mashed potatoes and gravy, as well as sweet potatoes with marshmallows, because the kids love them....but I have to admit, personally, these are not my favorites {this is the first time that I have been happy for the fact that my children do not read my blog, ever}. I was fixated by the response to the question "Thanksgiving vegetables can be starchy and bland. Can you suggest some not-too-complicated side dishes that will break up the monotony a little bit? by David Tanis. He inspired me to expand my repertoire of simple sides and add a little zing to the Thanksgiving buffet. I was nearly drooling over each of his recipes, I hope to try them all in the near future, click on splendid sides to read them.

Here's one I will absolutely make for Thanksgiving:

Cabbage With Apples, Onions and Caraway

Published: November 15, 2011

Time: 25 minutes

Salt and pepper

2 pounds green cabbage, cored and cut in 1-inch strips

4 tablespoons butter

3 onions, sliced 1/4-inch thick

3 large tart apples, peeled, cored and sliced 1/4-inch thick

2 or 3 celery stalks, thinly sliced

1/2 teaspoon caraway seed

6 scallions, thinly sliced.

1. Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.

2. In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.

3. Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.

4. Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

Yield: 8 to 10 servings.

Then there is always the beverages:

We are definitely serving wine with dinner {I am thinking of a newly discovered Chablis and a Beaujolais}, along with a Knudsen dry sparkling cider {non-alcoholic} I found on Amazonfresh {I promise, I do not get kick-backs from Jeff, I just keep mentioning it because it is the best time saver I have ever known!}.

Eric Asimov provided some interesting options to answer the question "Every year you answer the same questions about wines to drink with the feast. Well, I don't want to drink wine, what else can I serve with the meal?" In addition to water {or as we like to pronounce it, dramatically, "whater"} he offers a recipe for Fish House Punch and and a very interesting night cap made with rye whiskey and Italian amaro. To read his complete response click on The Reaminator.

So, what are your thanksgiving plans? Do you have any great tips to share with the other Splendid Market readers? We'd love to hear them.

Philip Treacy, London

2011-11-16T10:59:00.000-08:00

We couldn't resist popping into Phillip Treacy when we happened upon their modest sized store on Elizabeth Street near Sloane Square.

All of the hats were just as outlandishly beautiful as I had imagined they would be.

I loved this beautiful lime green topper.

It is easy to see why so many royals choose these designs to go with their most fabulous frocks.

While most of the hats are custom made, they do sell some at the store. When purchased, he hats are carefully packed,

in these subtle little hatboxes....;)

Naan..

2011-11-14T10:51:00.000-08:00

Aren't you dying to pinch off a bit of this dough and taste it right now? This is where the process of making the naan at Tayyabs restaruant begins. One worker pulls off clumps of dough and rolls it into small balls.

The balls are then flattened out and sprinkled with fresh parsley and garlic.

The raw dough is laid over a very thick hot pad,

and then pressed up against the inside of the fiery "pot" of a stove.

The dough poofs up and blisters from the heat.

When they are finished, the fellow lifts them off the side with the long poker you see lying on the table below,

And piles them up on the counter to be plated and

served

to cute little customers like this:

If you find yourself in London, I highly recommend to make the effort to go to Tayyabs, to avoid the wait here is how you can reach them to make a reservation:

Tayyabs restaurant, London...

2011-11-12T10:36:00.000-08:00

Have you ever pursued a recommended restaurant, arrived and then found it to be a little less wonderful than you expected? I was wondering if that would be the case as we took a turn down a very dodgey looking street in London in search of the restaurant Tayyabs. But I was wrong.

Bustling Brick Lane is filled with outdoor food courts and restaurants with greeters out front barking out offers to entice you "free drinks for the ladies", "children eat free tonight". We walked for blocks along this action packed street, looking for Filedate street, but it wasn't in this busy section. We continued the pursuit and with each turn we took, the streets seemed quieter and more isolated than the one before. We asked someone on the street, who encouraged us to keep going. Then we saw the crowd, and knew we had arrived.

People wait for hours to dine at this Pakastani restaurant {though we later learned that they do take reservations}. Inside a line of seats snakes through the restaurant where a representative from each group waits. Outside it is a fun party scene, people arriving by car or on foot. Many were large parties coming for special occasions. There was an air of excited anticipation in the crowd, as people visited, sipping the beverages they'd brought for dinner {the restaurant doesn't sell alcohol}.

While we were waiting, I couldn't help but to explore. The busy restaurant is quite large with a couple hundred seats.

I was impressed with the constant flow of trays heading out to the diners, and curious as to what type of kitchen could crank out so much food.

I made my way to the kitchen to take a peak at the actions and to capture a few shots, but everything was moving so quickly.

The supervisor yelled something at me, I thought he was trying to tell me to scoot ~ but he motioned me to hop into the heat of the kitchen.

The air was smoky, it was stifling hot, and rich with the fragrant mix of spices and seasonings. This little L shaped room operated like a well~oiled machine. At the very back {the short wall} workers were prepping the food, primarily loading marinated meat onto skewers to be grilled and preparing the naan {worthy of it's very own post}.

As I moved along the long wall, heavy iron grills over roaring fires were loaded with skewers filled with beef, chicken and lamb.

Thickly marinated lamb chops were cooking on another grill.

The small space was loud and busy. The workers were cheerful, talking and laughing in their native language, each repeating their single step in the process over and over.

As soon as the meat was cooked it was pulled from the grill, plated and rushed out to the tables.

Spicy sauces were on each of the tables.

Once we were seated, aside from the mixed grill I'd seen rush by me so many times, I wasn't familiar with any of the dishes on the menu.

We ordered a variety of dishes, I can't really tell you exactly what we had, but the mixed grill and everything else were absolutely delicious. All of the food arrived quickly and it was sizzling hot. The meats were tender and the marinades and sauces were unique, perfectly balanced and spiked with marvelous flavors of herbs and spices.

and everything came with the wonderful puffy, garickly naan {more on that in the next post}.

An autumn garden...

2011-11-10T21:20:00.000-08:00

One last post from our New England tour: a visit to the waning garden at the Wolcott house at Hamilton college. Many of the residential halls here are filled with students with shared interests.

This house is focused on growing foods and using these foods to prepare the meals for the house, the garden is located just behind the house.

The school is nearly 200 years old, so this year they planted a special garden, as the sign below reads "Our goal is the recreation of an early 19th ~ century Central New York kitchen garden in celebration of the upcoming bicentennial of the chartering of Hamilton College".

I am sure this garden felt lush and abundant during the summer months, but I thought the fall remainders were beautiful. The "formal" entry was framed by a branched canopy, crawling with bean vines.

The last of the tomatoes clung to their vines.

But the cabbages and kale should last for awhile.

There were no store bought stakes in this garden, plants were supported with branches from nearby trees.

In addition to using early growing methods, they found seeds and roots that were used in gardens 2 centuries ago.

Signs identified the heritages.

These Catawba grapes "played an important role in the early history of American wine. During the early to mid~19th century it was the most widely planted grape variety in New York state".

The seeds from the sunflowers were ready for roasting.

And the hops appear ready for brewing.

Have you ever smelled hops? They are extremely fragrant, sort of like an earthy bay leaf.

Random shot: this is a sitting area in the student recreational area, love those chairs against the butter yellow wall.

The leaves in Seattle are stupendous right now, how are the leaves in your area?

Caution, the moving walkway...

2011-11-08T19:48:00.000-08:00

During a layover at the Chicago airport after our east coast college tours, I was SO tempted to venture over to the moving walkway in terminal 1, and not just to add clicks to my pedometer.

But, it far from our gate {we were in that new section at O'Hare, with a sleek looking sushi bar and white linen table cloth Wolfgang Puck restaurant}, and we were feeling weary, so I found a few photos and a video on line for you, in case you haven't seen this spectacular presentation before.

Over the years, I have deliberately diverted my kids through Chicago, just to take the moving walkway with them, as you travel down the walkway these rainbow lights reach out to you and the moody music and echoing voices are positively captivating.

I have a great little memory about this section of O'Hare. After college, I was first employed by a Congressman in Washington D.C., Les AuCoin, from Oregon, so I frequently travelled from one coast to the other.

One night I was taking the red eye back to the District, and a young girl {not more than 10 years old} was seated next to me, unaccompanied. We landed in Chicago at some unseemly hour, and it was going to be awhile until other passengers would board and join us for the continuing journey to National Airport.

Realizing we had quite a bit of time to kill, I asked this little girl if she wanted to see something special. She said yes, and off we went. We rode back and forth on the enchanting rainbow trail a few times. Then we went back to the plane and continued on to Washington D.C.

This was the best of the videos which were available, but I must say this doesn't really capture the ethereal essence of the dynamic neon light show that reaches out to all who take the moving walkway in this tunnel. Click here to see the video. I hope you have the chance to experience it sometime with a youngster, it is a special walkway.

I wonder where she is now.

all images are from Ted Lansing.

Greetings from the Live Oak Ranch...

2011-11-08T12:06:00.001-08:00

The setting is wonderful, rustic and elegant. With a lovely balance of old and new elements.

We were relieved to see a try of snacks in the ranch house upon our arrival.

After a brief check it we were delivered to our rooms, sweet little cottages, with reclaimed wood floors, white linens and simple decor.

The plan here is to keep the campers busy. So we won't spend much time within these 4 walls, but it will be a nice retreat at the end of an active day.

Better images and stories will be coming soon, wi~fi is not available at the ranch, so I had to quickly post this on the way to hikes.

Santa Monica Monsoon...

2011-11-06T09:34:00.000-08:00

We are in Santa Monica getting ready to be picked up and go to The Ranch. We woke this morning to a cold pelting rain. I don't think anyone will be riding the ferris wheel today!

My friends and I enjoyed one last feast at the fabulous Capo Restaurant, in preparation for the upcoming purge.

I will try to send updates from the ranch if I am able. No matter what, stay tuned, because even if I can't post at the ranch, I have lots of fun posts scheduled to come to come your way, including one on the amazing Pakistani restaurant I visited in London. I'll be dreaming about that meal as I am hiking the hills and living on birdseed for the next 6 days!!

~~Muddy~~ Happy Trails to you, until we meet again!

white coffee...

2011-11-03T20:46:00.000-07:00

My friend, Ms. R, makes the most amazing Middle Eastern dinners. Over the years, she has educated me on this delicious cuisine, and I always look forward to any opportunity to enjoy it, and all of the inviting ambiance which surrounds these meals at her home. The other night, just before Halloween, a group of marvelous mavens gathered at her place for a fantastic feast, we called it Harem Scarem!

After dinner, she served "white coffee", a traditional digestive in Beirut. I love sipping this dreamy drink after dinner. It is simple to prepare, just boil water and add a few generous splashes of orange blossom water. The fragrance is the first thing you'll notice with this drink, the scent is so special, if it were a perfume it would be called "Evening in L'Orangerie", I am not sure if I would rather drink or bathe in it!

But, of course I drink that lovely, fragrant concoction, and then usually another one, and I thoroughly enjoy every exotic drop. This reminder of the pleasures of white coffee couldn't have come at a better time. White coffee is something I will be drinking much more of in the next few days. You may have seen my previous post on the pedometer I've started wearing in preparation for going The Ranch in California for an extreme amount of exercise, very few vegetarian calories, and NO caffeine, meat, alcohol, sugar or artificial sweeteners. I depart on Saturday, so these next few days I'm trying to prepare body for some significant changes to my daily routine.

A month before our arrival date, The Ranch sent each attendee recommendations of things to do, week by week to help our bodies adjust to life on the ranch. In addition to increasing our daily steps each week {hence the pedometer}, and increasing our fitness regime, we are to prepare our bodies for the detoxification process, by minimizing the no-no's listed above.

Thankfully, I am not really a sugar girl, and certainly not a artificial sweetener girl, so abstaining from these has not been an issue {though the leftover halloween candy is tempting}. Other things on the list, however, are much nearer and dearer to my appetite. I have gently weened myself from my beloved daily latte. As of this week, my morning affair with the dark brew is over {well, for a week and a half, at least}. Kicking coffee has been very tough, even though I only drink one espresso shot a day. Two weeks ago, I cut back to 1/2 a shot daily. One week ago, I had 1/2 a shot every other day, on the other days, decaf. On the days when I skipped the brew, I felt like my head was full of cream cheese, it was hard to think, speak intellegently or get anything done, my eyes stung, I was cranky, and had piercing headaches. Honestly, from my experiences so far, I feel that coffee is a very good thing, that we should all have in moderation, I feel like I am operating at a disadvantage without it. I've become a walking, talking Starbucks ad! I wonder how I will feel after my visit to the ranch.

This week, I had 1/2 cup of decaf on monday, and since then, only that lovely, pure white coffee. It doesn't clear the cobwebs from my head, but it is warm and pleasant.

Aside from my coffee yearnings, I think that what I will miss most is the pure protein power of meat...I am a carnivore. I also love sipping my bourdeaux blanc...but I have a feeling that I will be so exhausted each night, a blanc bed will suffice.

For some fabulous Middle Eastern comfort food recipes and a little more about Ms. R, click on Tabouleh and Kaftah. For orange blossom water, go to the Splendid Items store on the right side bar, buy it directly from Amazon.com or look for it at a local store that features Middle Eastern products {in Seattle, you can go to The Souk, next to the original Starbucks in the market}.

Are you a coffee drinker? Have you ever withdrawn??

Happy Halloween from Splendid Market....

2011-10-30T22:40:00.000-07:00

I love decorating for Halloween, but it is mostly for the family and few friends who happen to come by. We live on a very quiet, dark, short street, which most trick-or-treaters don't bother to venture down, even though I've tried to tempt them over years with beckoning orange candles in the graveyard {at night},

full sized candy bars and mini bottles of after dinner drinks and buggy~bling for the grown~ups.

Cheerful ghosts adorn the front of the house, and the wreath sets the tone for what to expect when they step into the courtyard.

As they enter, our would~be visitors would be greeted with plenty of eerie sounds, a row of mini flashing lights at their feet, bats flying overhead and birds perched on branches and stems, as they made their way to the front door.

Most of the plants have died down, but there are colorful pumpkins and pansies in the garden beds, candles will be set out tonight as well.

Grasses in tin pots bring some height and a hint of a cornfield.

Indoors, there is a sweet sampler I found at a antique shop years ago.

Mini white and tiger striped pumpkins are on display, glittered body parts adorn the desks,

and tarantulas are crawling all over the place.

But, alas, few will see all of this, which I am sure is just fine with Arabella...visitors make her nervous.

Happy Halloween, Splendid Readers, stop by for a nightcap if you dare!!

What is Halloween like at your place???

Homemade cream cheese...

2011-10-29T12:11:00.000-07:00

It's not that I don't like cream cheese from the store, it's just that it always seems to last so long in the refrigerator, and I wonder sometimes, what are all of those "gums" on the ingredients list..carob bean, xanthan and guar?? So, when I heard Lynn Rossetto Kasper on the Splendid Table {no relation} explaining the simple process for making Cream Cheese at home, I was intrigued. Her recipe is below, to see her complete post on cheese making 101, click on ricotta.

Following her simple steps, I ended up with about 6 cups of beautiful, fluffy, fresh cream cheese. This was thrilling enough, it tasted so creamy, and the texture was so delicate, but then I started realizing that this fresh cheese could be the foundation to achieving much higher levels of deliciousness.

Boursin cheese is sort of in the same category as cream cheese for me, I like it and I've noticed that most people love it, but as someone who takes pleasure in presenting home crafted foods, it always seemed a little too "packaged" for me to serve at home.

Lately, I've been smitten with a new blog {for me}, The Hampton Hostess. One of the great pleasures of writing a blog is that you have the chance connect with others from all over the world with whom you share tastes and views. I love her recipes, and really enjoy reading her travel journals and hearing about all of her retail discoveries in NY.

When I saw her recipe for homemade Boursin cheese I felt almost dumbstruck...why didn't I think of this??? Just reading it, I knew it would be delicious, and the process was so simple.

I blended up a batch, using herbs still alive in my garden {chives, oregano, parsley}, garlic, s&p and the homemade cream cheese... the finished product was amazingly delicious, herby, creamy and fresh. Even if you don't make your own cream cheese, you should try her recipe with store bought cream cheese, click here to view it. On top being a great, quick appetizer, this cheese is the star ingredient for a fantastic bowl of pasta. She published a wonderful recipe for making a quick al freddo-like pasta with spinach, but you could add any vegetables you fancy. I used tomatoes and ribbons of fresh basil leaves instead of spinach and it was delish!

I made the greenish skulls near the top of the post for a cocktail party last weekend. After lining the day~of~the~dead skull molds with olive oil and plastic wrap I filled them with the boursin cheese. I refrigerated them overnight, then inverted the ghoulish green skulls from their molds and poked some whole cloves in to emphasize their eye sockets. I love the little strips of chives on the one skull, sort of looks like band~aids, don't you think?

Another yummy use for homemade cream cheese is to dollop it upon fresh baked cinnamon rolls, letting it melt and drizzle down the sides. These Alton Brown overnight Cinnamon rolls have been making an appearance on many a Sunday morning at the Market lately. Imagine a batch of cinnamon rolls, fresh from the oven, topped with a fresh cream cheese frosting....truly transcending.

It's a bit of a process, but it's not too complicated.

The afternoon before serving, I mix up this yummy~yeasty dough, and let it rise {I start feeling like the mother~of~the year at this point}. After a fabulous dinner out, I revisit the dough {with a nightcap}, flattening it out and covering it with a layer of cinnamon~sugar goodness.

Then I roll up the dough....

and slice it, placing the rolls in a bake proof container. The rolls sit in the refrigerator overnight, waiting for the morning light.

In the morning, I take them out for another quick rise, then bake them off. The house fills with the intoxicating fragrance of fresh baked dough and cinnamon, and all feels right in the world.

While they are baking I whip up the cream cheese with some powdered sugar

to top these golden, gooey delights!

Homemade Cream Cheese

2 quarts heavy cream
1 quart half and half
1 quart whole milk
2 teaspoons salt
1/3 cup fresh squeezed lemon juice

Line a large colander with a layer of cheeseclothand place in the sink or over a bowl if you want to save the whey. Wet thecheesecloth to hold it firmly in place.

Over medium-high heat, bring the milk and salt toa gentle simmer in a heavy large pot. Stir in the lemon juice and continue tosimmer gently until curds begin to form and float to the top, 1 to 2 minutes.They will first look like spatters of white, then gather into soft, cloud-likeclumps. When you see the liquid begin to clear of cloudiness and the curds arefirming up but not hard, scoop them out with a slotted spoon or sieve.

Let the curds drain thoroughly in the linedcolander. If very soft, press gently to extract a little moisture, but takecare not to dry out the cheese. Turn into a bowl, cover and chill.

Refrigerated cheeses keep for a week, but thericotta is at its best eaten fresh.

Recipe From Lynn Rosetto Kasper, the Splendid Table

Halloween menu...

2011-10-26T11:45:00.000-07:00

Beast Bourguignon tops off my favorite menu to serve for Halloween. I usually make this a day or two before serving to let the flavors blend. About an hour before serving, I heat up the stew and prep the vegetables. This stew can be left on the stove on low heat to take care of all of your trick or treaters as they come and go.

There are many great recipes for Beast (Beef) Bourguignon. We have found it hard to improve upon the recipe in The Silver Palate New Basics Cookbook, but we have simplified the original a little. We like to make the stew a day or two in advance and keep it refrigerated until almost ready to serve.

Beast Bourguignon, adapted from The New Basics Cookbook

½ pound bacon, diced

 3 pounds beef chuck, cut into 1-inchcubes 

1 large onion, chopped 

Salt and pepper to taste 

3 tablespoons all-purpose flour

 3 cups of burgundy wine

3 cups beef stock 

2 tablespoons tomato paste 

1 tablespoon chopped fresh rosemary leaves

4 large carrots, peeled and cut into1~1/2 inch julienne 

1 bag of frozen white pearl onions,thawed 

8 ounces fresh chanterelles or otherwild mushrooms

1 tablespoon unsalted butter 

1 tablespoon red currant jelly

2 tablespoons chopped fresh Italianparsley

Preparation:

Preheat the oven to 350 degrees.

In a or ovenproof casserole ordutch oven

sauté the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour offall but 2 tablespoons of the bacon drippings.

sauté the beef in the bacon fatin small batches, until browned on all sides. Return all of the beef tothe pan and add the onions. Sprinkle the beef and onion mixture withsalt, pepper and the flour. Stir to combine well and cook over high heatuntil the flour is no longer white or dry looking, about 5 minutes.

Add the wine, the beef stock, thetomato paste, the reserved bacon and rosemary. Loosen and bits of food from thebottom and sides of the pota and bring the mixture to A boil. Cover andplace in the oven to cook for two ~ three hours or until the meat is verytender.

At this stage, you could refrigeratethe stew for a day or two until you are ready to serve it.

When ready to serve, heat the stew onthe stove {if necessary}. To prepare the vegetables: Rinse the pearl onions ina colander.

Bring water to a boilin a small saucepan. Add the cut carrots and parboil for about 7 minutesuntil crisp tender. Add them to the colander with the onions and rinsewith cool water.

Wipe the mushrooms clean, trim the stems and slice the caps. In a small sauté pan, melt the butter and then sauté the mushrooms for about 8.

add the onion, carrots, mushrooms and jelly to the pot.

Cook over medium heat for another 30 to 40 minutes to heat the vegetables through.

We serve it with Pappardelle egg noodles tossed in a little olive oil, and sprinkled with sea salt and chopped parsley.

The Luna Moth Wing Salad is simply butter lettuce leaves dressed with the Splendid Vinaigrette.

I hope you didn't miss the recipe for the Chocolate Covered Tarantulas, if you did, click here, everyone LOVES this one.

Booooone Appetite!

More pumpkinspiration...

2011-10-24T23:30:00.000-07:00

Here are a few more autumn displays that caught my eye during our New England tour.

This pumpkin and simply tied bundle of grass were at the Outing Club {a residential hall for kids who are interested in outdoor activities} at St. Lawrence University in Canton, NY. I think the chipped paint on the stairs made a perfect backdrop.

Don't you love the crossed skis and framed art on the front of this gorgeous old house?

They were celebrating homecoming the day we visited the University of Vermont, the alums must have felt very welcome walking along this colorful path lined with pots of mums.

The each pot was for sale, with proceeds going to farm relief.

After many nights of motel living and college kid cuisine, I was so happy to settle into The Essex culinary resort and spa in Burlington, VT for a night. The food was amazing! We especially loved our Ceasar Salads, they grilled a quarter head of romaine lettuce over a fire before drizzling it with dressing for my son's salad, it added such a nice smoky flavor. I ordered a Ceasar that was served with a bone, sliced in half so I could enjoy the marrow. Hmmmm...that is just morbid enough to serve for Halloween supper.

My son says his hamburger was the best he had ever had, I concur, the texture was light but substantial {does that make sense??}.

As you can see, they had some pumpkin loving on display. I thought this was a great idea, a variety of gourds, squash and pumpkins spilling out of an overturned pot, sort of a monstrous cornucopia.

get your pumpkin on...

2011-10-23T22:39:00.000-07:00

My son and I were both feeling like we were in an opening scene of a horror movie during the final miles of our drive to a small town in upstate New York. The sun had set and the wind was building, swirling a rush of bright colored leaves and dust around our car. With each turn suggested by the GPS the roads were getting smaller, darker, and rougher and we hadn't seen a house in a while....just one large, dark, crow~filled cornfield after another.

When she said our destination was coming up on the right we strained our eyes to see any lights ahead. When we saw the Inn where we were staying, it looked pretty spooky in the dark, mostly because of the remote setting. If we had been in a horror movie, this would be the part where the audience would be whispering "don't go in". But the lights and the sign were a welcome sight after miles of darkness, so we overcame any hesitations, knocked on the door, and all was fine.

The next morning, we toured the town of Clinton, dressed and ready for fall, the blanket of leaves, courtesy of the wind storm, made the setting even more festive.

Pumpkins and pots of mums were the main elements of the decor. I'm not usually a big fan of mums, but I must say they brought a fantastic burst of color to all of the porches and walkways.

While cruising through town I just had to snap a few shots of some of the displays, I thought I'd share them with you for some pumpkinspiration.

I loved this cauldron filled with pumpkins and squash.

These black urns, simply topped with a little straw and two plump pumpkins were perfection {pots of orange mums were on the step in front of the urns}.

These festive folks put a little crown of leaves between their layers of Cinderella pumpkins.

I had no idea they grew so much corn in upstate New York, no wonder corn stalks are so prominent in their harvest decor.

This lovely old home had it's spooky friends flying on their lovely covered porch {wouldn't it be a marvelous place to brave an autumn storm, sipping hot chocolate and brandy??}

I'd like to have elegant witch silhouette like this, especially with that sash of skulls..

Sadly, I cannot recommend the Inn where we stayed, the weekend keeper {not one of the owners} was far too unpleasant. I had tried to stay at the Artful Lodger, which is right in the town of Clinton, but they were full. I loved the look of the rooms on their website, they are furnished with classic Americana furniture, but with a bold twist of color.

So, do you have any pumpkins out? Are you planning on decorating this weekend? We'd love to see photos!