The Sunday You Wish You Spent With Me.

My day today so far:

9:45AM - Wake up
10:30AM - Yoga class
12:30PM - Make granola, sing along to Solomon Burke's greatest hits, fill the house with freshly-baked granola aroma
1:30PM - Vodka infusion time! Fill house with aroma of burnt espresso simple syrup
3:00PM - Bake banana bread, cover up burnt espresso smell with fresh-out-of-the-oven banana bread aroma.
4:00PM - Clean up the sticky, gooey espresso syrup from all over the stovetop.
5:00PM - Read Food&Wine magazine, type blog post, google "How to build breakfast nook bench".

Some things I have NOT done today: clean and work on my school project (which were, of course, my goals for the weekend).  I actually had a To Do list with those two items on it. Instead of completing those tasks and checking them off the list, I simply added 3 new items - Make granola, Infuse vodka, Bake banana bread - to the list and promptly checked them off.  So, 3 out of 5 isn't bad.

Granola (adapted from Candle Cafe cookbook)

1 c. rolled oats
1 c. steel cut oats
1 c. nuts (I used a combo of sliced almonds & unsalted cashews)
1/4 c. raw sunflower seeds
1/4 c. safflower oil
1/3 c. maple syrup
dash of salt
dash of vanilla extract
1/2 c. dried fruit (I use cranberries usually)
1/4 c. shredded coconut

Preheat oven to 350. Mix together all ingredients except the dried fruit/coconut.  Spread evenly onto greased baking sheet.  Bake at 350 for 15-20 minutes.  But - here's the important part - you need to spread around the granola every 5 minutes.  So stay close to the kitchen and keep an eye on the clock or you're gonna have burnt granola instead of perfectly and evenly toasted granola.  Let the granola cool a few minutes, then add the dried fruit and coconut. SO GOOD. And it'll keep in an air-tight container for several weeks.

Espresso Vanilla Bean Liqueur
(from great food blog, The Dinner Files)

3 c. sugar
3/4 c. instant espresso
2 vanilla beans
3 c. vodka (we used triple distilled

Bring sugar & 2 c water to boil, stirring to dissolve sugar.  Add espresso powder, reduce heat, simmer, stir to dissolve espresso.  Note: somewhere in between the addition of the espresso powder and the stirring and simmering, I guess I forgot to reduce the heat and KABLAM the stuff bubbled up and over the edges of my pot...so, uh, don't do what I did.  But look how gorgeous it is (evidence of my mess visible to the right):

Once the espresso is dissolved, you want to remove it from heat - transfer it to the glass infusion jar to cool.  While its cooling, use a knife to split the vanilla beans open and scrape out the teeny seeds inside (which look like a black paste). Add the seeds and the pods to the syrup, and then pour in the vodka.  Seal the jar and set it aside for 4-6 weeks - skim out the seeds/pods before serving.


Cinnamon Infused Vodka

I didn't really follow any recipe for this.  I poured a handle of vodka (plus remainder of another bottle of vodka I had) into a glass jar.  And I added lots of cinnamon sticks (about two .75-oz jars' worth). I will let this infuse for about a week, and taste it next weekend.

It is my hope that these two infusions turn out beautifully. I want to bottle the cinnamon vodka and gift it for the holidays (along with a recipe for spiked Mexican Hot Cocoa, which I'll be experimenting with in coming weekends), and we'll keep the espresso-vanilla liqueur for our own holiday entertaining.

Banana Bread (my mom's recipe)

1/2 c. butter
2 eggs
1 c. sugar
2 c. flour
1 tsp baking soda
1/4 tsp salt
2-3 bananas
1 tbs milk
dash cinnamon

Preheat oven to 350. Cream butter & eggs, add sugar. Combine flour, cinnamon, soda, salt in separate bowl. Stir the dry ingredients into the wet ones.  In another bowl, mash bananas with milk, and then fold that into the mix. Bake for 1 hr.

Now, I will turn my attention to dinner and schoolwork. But - who am I kidding - once I have a glass of wine and Daniel gets the firepit going, its s'more time not school time!

TGIFF Musical Selection

Keepin it local with a very DC-centric video.  Absent of helicopter shots of the Capitol, this video features tabi Bonney (the dapper Clark Kent/Superman) and his fixi crew cruising by the Marie Reed center, the V Street police station, El Tamarindo,  17th St, and downtown.  Also look out for Murs who makes a brief couple of appearances in the video. Tabi Bonney apparently came up in the DC scene (though originally from Togo, West Africa) and has collaborated with Raheem DeVaughn.  He also has a song that you will want out of your head as soon as it gets in (the POCKet). 

Nuthin But A Hero - tabi Bonney from tabi Bonney on Vimeo.

Happy Friday y'all, and don't forget to recycle!  Perhaps next week I'll actually do some garden related posts.

TGIFF!!

Yeah I lied when I said I didn't have time to post anything today.  That was before I saw this (mind: blown):





Which is what appeared after I purchased this:

which was designed by this lovely lady:

Christine "Queen" Marcelino

All of these things were set into motion, when I came across this Apartment Therapy post this morning on sleeping bags.  And their post failed to mention Alite's expertly (sexpertly?) designed "sexy hotness sleeping bag":

And of course I had to let AT know of their error by omission.  In fact, it appears I ignited a fire in the comments. Success!  So, I'm glad I had this opportunity to spotlight Alite's sexy urban camping products for AT and on this blog.  


Happy camping!

IFFY Musical Selection

OK since I know I've been sleeping on my Friday posts (though the laziness is not limited to Fridays) and since I know I'll be too busy tomorrow to post anything, I am introducing this Is It F'ing Friday Yet?!? Musical Selection.  


In case you hadn't heard, this Blakroc album is good.  Really good.  Though not new, its been in constant rotation on my iPod, and I'm heading up to Philly tomorrow to see The Black Keys (hooray!). While I could only find 2 videos - one to introduce the players involved in this collaboration and another featuring the Mos Def/Jim Jones track, I encourage you to give the entire album a listen (Nicole Wray is amazing and the Raekwon track .... "we was like Mork and Mindy"...yes). Without further ado...Blakroc:



Blakroc Project from Soulstaff on Vimeo.



Blakroc: Ain't Nothing Like You (Hoochie Coo) Ft. Mos Def and Jim Jones from Jonah Schwartz on Vimeo.

Vintage Food Posters

I came across these really cool World War I - II era posters that encouraged consumers to be more thoughtful in their food choices.  Much of what the posters convey is still timely, considering today's range of problems from obesity to food deserts and hunger.  Check them out here: http://www.smithsonianmag.com/multimedia/photos/95110939.html?c=y&page=1


Here are two I wouldn't mind putting on my walls...

For Uganda

Please send your thoughts and prayers to the people of Uganda and the families of those who were killed and injured in yesterday's bombings in Kampala.  Kampala is a beautiful, vibrant and resilient city that has been enjoying years of peace and development.  Let's all pray that these horrible bombings not be the trigger of further destabilization in the region.  


One confirmed American killed yesterday worked for a great organization, Invisible Children -- the sort of job I would love to have some day, which is an incredibly jarring thought - that one could do this selfless work in a seemingly safe environment and have your life snatched away while you're watching a soccer game.  In his honor, and in honor of the work of Invisible Children, check this out:



MEND Explanation Video from MEND on Vimeo.

TGIFF Musical Selection

How it got to be July already is beyond me. And what is up with this insane heat wave? Anyway, Thank God Its eFfing FRIDAY.  The song I chose for today is one I've been listening to a lot lately - though I've been enjoying the remixed version on Lazerproof (Major Lazer + La Roux).  And I also chose it because I think it provides some new innovative makeup ideas (what do you say, Brandy? wedding makeup?).


La Roux - Bullet Proof from serkan söğüt on Vimeo.


Also, the singer of La Roux, Elly Jackson (who I just looked up - girl was born in 1988!?) reminds me of another red headed UK singer with equally interesting fashion choices: Roisin Murphy.  I especially like her hats. Check it out:



(I hate posting youtube videos because they are always cut - unlike vimeo which show the entire frame. Whats up with that? Am I doin it wrong?)

Lazy July Update & Garden Recipe

So I've neglected this sorry-excuse-for-a-blog in recent weeks, partly because of work (y'know, I've been doing work at work instead of crafting blog posts) and partly because I've been too bummed to share this sad story:

The story of blossom end rot.  I lost ALL my beautiful heirloom tomato crop to this dreadful disease. WTF? Calcium deficiency? Next year I'll put some crushed egg shells in the soil to add more calcium.  

However, my yellow gooseberry tomatoes are doing wonderfully.  I've had a very good harvest so far, and they are still ripening every day.   

The first meal I prepared with them was a simple pasta with a white wine sauce.  I just sautéed some garlic in olive oil, added a splash (or three) of white wine, and threw in these yellow tomatoes (halved) and some basil from the garden.  The tomatoes softened just a bit, then we tossed the mixture with some cooked pasta and seasoned with salt/pepper.

And on Tuesday, we had a very light summery dinner:  Sautéed asparagus in an orange dressing, tomato & fresh mozzarella salad, and some sweet corn on the cob:

Sautéed Asparagus in Orange Dressing:

1 bunch asparagus (keep it fresh in the fridge by standing it up in a little water and covering the top with a bag)

1 orange (the juicier the better)

some grated asiago

salt/pepper

Snap the ends off the asparagus, and chop into 2-in pieces (or whatever works for you).  In sauté pan, cover asparagus with water and simmer (a minute or two) until asparagus is bright green. Drain.

Bring asparagus back to pan.  On low heat, drizzle with olive oil and add juice of orange, sauté for a minute or two.  Season with salt/pepper.  

And I like to add some orange zest (1 tbsp?) for color and more flavor.  To finish it off, sprinkle with asiago and serve.  

Tomato & Fresh Mozzarella Salad:

This is my go-to summer meal, since its so easy and tomatoes are abundant.  Toss tomatoes (I halved the cherry tomatoes - yellow ones from the garden, red ones from the store), fresh mozzarella (chopped to equivalent size), olive oil, balsamic vinegar, fresh basil (from the garden) & season with salt/pepper.  So good.

And we sat down with our meal, a Spanish Rose wine, and watched "In The Loop" which is an awesome political satire - highly recommended.

TGIFF coming next.

TGIFF Musical Selection

So I've jumped off the regular blogging train (not that anyone's noticed), but I'm fixin to jump back on and talk about how my tomatoes have ripped my heart out.  But I'll save that for another day.  Today is a TGIFF kind of day.

This is - hands down - one of the coolest videos ever.  Directed by Spike Jonez, the entire freaking video was filmed (they learned the words backwards) and then reversed during editing.  And I think the vibe is perfect for a hot summer day.  Watch out for the Beastie Boys appearance. Happy Friday!


The Pharcyde - Drop from john E Njoki on Vimeo.

Spinach Peanut Sauce with Rice

This is a recipe, but it's also a story of adaptation.  The adaptation of one Ugandan teenager, pregnant and alone, to her new home in Philadelphia in 1975.  That young woman is Daniel's mom. While the details of the story remain fuzzy, the concept is clear.  When you are thrown into a world that is very unfamiliar and likely scary, you yearn for something from home - like food that your mom used to make when you were growing up.  But at 17, Daniel's mom hadn't yet learned to cook, so she had to teach herself.  And further, she had to recreate this Ugandan comfort food from memory and with ingredients from an American grocery store.  So with persistence and lots of trial and error, she managed to create her own version of this comfort food from home.


At Daniel's house, this would be served with matooke (a green banana stew which I'll write up the next time I make it) and perhaps some tofu and mushrooms (a recent addition to the mix - pan fried almost to the point of charring and heavily peppered).  I learned how to make these dishes after watching her cook on several occasions (no measurements, just by taste).  So it has adapted quite a bit from its original form in Uganda - to the way Daniel's mom makes it in Philly - to the way I make it in DC, which is kind of cool.

Spinach Peanut Sauce (to be served with rice and other dishes above)


2 cartons of frozen chopped spinach (comes in small boxes in frozen veggie aisle)
2 cloves garlic, minced
1 small yellow onion, diced
1 tomato, diced
generic peanut butter (smooth or crunchy - to your taste)
curry powder*/salt/pepper to taste


In medium saucepan, empty the two cartons of frozen spinach (in their square frozen solid form) and add about an inch or two of water.  Heat on medium for 10-15 min until the spinach thaws out.  Meanwhile, you can chop the onion, garlic and tomato. Once the spinach is almost entirely thawed out, you can add the onion and garlic.  Cook another couple minutes, stirring.  Add more water if you need to (though this is a thicker sauce, like a stew).  Stir in a couple heaping spoonfuls (using wooden spoon) of peanut butter and the diced tomatoes.   Season with curry/salt/pepper to taste - we like to go heavy on all these to add more of a kick to the sauce.  Spoon over rice and enjoy.  


*I like to use a good hot, or muchi, curry blend.

Garden Status Update / Garden Geek Out

Y'all.  There is little in life (so far in my experience - parents might argue otherwise) as thoroughly rewarding as planting some humble little seeds and, with some regular TLC, watching them grow into plants that bear fruits/vegetables and flowers that, well, bloom.  Check out the progress:


Yellow Gooseberry Tomatoes:

Heirloom Tomatoes:

As nerdy as it is, I would be content to spend an entire day tending to these plants and flowers.  And I love the smell of the tomato plant - it reminds me of my Grandpa Ray and the tomatoes he grows every year.  Another smell that reminds me of Grandpa Ray, though one that isn't nearly as fresh and delightful, is that of fish guts. 

Another update:  after a few harvests of salad greens (and after a little neglect, I admit), I tore them up and replaced them with some sweet basil (left) and spicy Thai basil (right) which will go perfectly with my tomatoes.

Another addition to the carport garden is a new raised bed garden, hand crafted by Daniel.  I'll include that in a separate How-To post.  

And last but not least...let me introduce you to my ladies:

  

This is the reward I'm talking about.  When I walk outside to do some watering or let Kisa out, I get to admire these lovely ladies.  I haven't named them or anything crazy like that (yet). But I've got several more that will be blooming in coming days and weeks:

 

It looks like the ones I planted in the regular soil are somewhat dwarfed by the ones I planted in the raised bed.  It'll be interesting to see if they catch up to the others or if they just end up as smaller (but no less beautiful) sunflowers. 

Now the question - to cut or not to cut.  I think I'll leave them be so they can be enjoyed in their natural state.  Maybe if I had a whole garden of them (next year), I would cut a few and give them to people I adore.  Or maybe I'll just plant some more on Saturday. 

I'll tell you, though - my fingernails haven't been clean since March.  But dirty fingernails are a small price to pay for a beautiful, edible garden.

Knick Knacks n Things

Just stumbled across a great online shop, Fey Handmade Shop, and had to share.  It's like a miniature Etsy that weeds out all the shit stuff that your Grandma would buy and just has all the good stuff: affordable art prints, jewelry, housewares, etc.  I covet the following:


   
But thou shalt acknowledge the reality of one's bank account before visiting this site.  It's tempting.