Saturday, August 28, 2010

not your everyday apron

I drug myself into the sewing room, a few nights ago to start a project. I've been in something of a sewing slump lately. I ran into this lovely yellow fabric at the store months ago and snatched up a few yards but it came home and sat on the fabric pile for too long. I had picked it up with an apron in mind. We (sisters) tend to fight over one apron in the kitchen - which is ridiculous considering how often we're in the kitchen together and how boring (it's just black) the apron is. I cut the apron in a similar shape to the coveted apron but flared it up a bit.

There's something to me about yellow and grey that's very nostalgic. The colors together are very calming and feminine, in the right shades. I'm slowly finding myself collecting yellow and grey items: a book, a bag, an apron.This yellow and grey is so fitting for cold grey days.
I can't wait to mix up all sorts of baked goods in it this winter.

It's been pretty quiet around here lately but things should be getting messy soon :)
P.S.  All pictures by the resident photographer.

Monday, August 16, 2010

The taste of summer

Let's be clear about one thing first... this is not a food only blog!  
That said, we made ice cream today.  

I cannot express how delighted I am at the end of each weekend when I remember I'm not going back to school this fall!  I've been dissatisfied with my college education of late and am saving my pennies and looking into other (college) options just now.  I felt like celebrating my extended summer.

This is turning into another of those "favorite foods" sessions but here goes.  I love ice cream!  It's the perfect summer dessert and Maddie (my sister) has been asking to make it since her birthday (back in June - oops!).  We had a big family dinner tonight so of course we had for dessert...  Strawberry Ice Cream!

It's a little like magic pouring thickly sweet milk into the churn and then voila!  Absolutely perfect fluffy ice cream.  It's so easy I feel like I haven't done anything.  (I left Maddie pureeing all those strawberries while I ran out for ice, so really she did all the hard work :).

Look at our happy ice cream faces:

Our cones were still drippy soft (the ice cream really needs to sit overnight, but all well!).

I can't get enough of the kiddos running around with ice cream faces!  
I was simultaneously scooping cones and snapping pictures crazily - they're just too cute!

*Sigh* summer, how I love you.

Wednesday, August 11, 2010


Life has been crazy.  I've been running around since April and I can't believe it's already August.  I've got lots of big plans for things to blog about, it's just going to be a matter of finding time.  For now creativity fits under the food category and food is whatever is blooming in the garden.  So we have Basil.

Thanks to my mother we have a monster patch of Basil plants blooming.    
Basil is the best.  And here we must digress to all the wonderfulness of Basil: It's green - my favorite color; it smells wonderful; it's easy to grow (or at least my mother makes it look that way); it makes the best Thai food ever and I love Thai food.

Somewhere between visiting Utah, camping and California, my sister Maddie and I commandeered the kitchen to make some Thai Basil Chicken

I call this my "Imitation Thai Dinner" and if you've had authentic Thai, this does taste different but the fresher your basil the closer it tastes to Thailand.  This is also known as the company dinner around here, it's just so simple to whip up and everyone loves it.  Or at least I love it.

Thai Basil Chicken
I know I originally found the recipe online but I can't remember where!  
Serves 4-6

2 T. Sesame, Peanut or Vegetable Oil
1 lb Boneless Skinless Chicken Breast
1 Red Bell Pepper, Cut into 1/4 Inch Strips
3-4 Garlic Cloves 
1 Serrano Pepper (or more if you want more spice)
4 T. Hoisin Sauce
2 T. Thai Fish Sauce
1 t. Sugar
1/4 Cup Water
1 Cup loosely packed Basil Leaves
Jasmine Rice

In a wok or skillet heat stir fry chicken for 4 minutes in hot oil.  Add red bell peppers, garlic, and serrano.  Cook for 2 to 3 minutes.  Add hoisin, fish sauce, sugar and water.  Throw in basil and toss until it wilts.  Dump it on a bed of rice and enjoy.

This recipe really is delicious with these exact ingredients but I've fudged countless times.  Plus it's high summer and seems such a shame to only use peppers in a stir fry, so we threw in zucchini and used some fresh peppers from the garden instead of serranos (I don't know what kind they were?  They looked like banana peppers).