March 29, 2013

HaPpY FRIday!

Is that Spring I Smell!?
Or is it Red Jacket?
This all natural apple juice is fresh, clean and crisp. Unlike a lot of juices it is not overly sweet. In fact, it is a little tart, and if you pay attention it kind of tastes like lemons.
If you see it, pick it up. It is expensive, but it is a nice treat. 
Actually, it could be a great addition to your Easter Brunch. You could serve it solo, add a splash to your Prosecco for a spin on a Mimosa, or shake with ice and vodka and serve in a cold glass for a delicious apple-tini. Garnish with a slice of apple +/or a lemon peel and you are ready to rock.
Adam and Eve would be proud.
Happy Friday Everyone!
Have a great Easter!

March 28, 2013

Forget Candy

How much sugar can we pump into our toddlers on this, and every, holiday!? 
I am not trying to be preachy, but I would like to avoid my son looking like he is from Appalachia...
Now, don't get me wrong, there will be a few sweets in his basket, but here are a few alternative basket stuffers I fetched for Elias...

1. A Superhero Cape and Mask...
Because Every Family Needs a Superhero. 
(And a toddler can't have enough superhero gear)

2. Kid's Garden Tools and Seeds to Start a Garden. Supposedly Spring is Right Around the Corner.

3. Easter Themed Jellycat to Feed My Addiction
(Todd, I promise this will be the last one I buy)
Kenny CockerelBashful Yellow Duckling MediumMatilda HenBashful Blossom Bunny Cream Medium

4. Popcorn and a Movie

Product shot of Natural Buttery Salt & Cracked Pepper

Easter Movie Night

5. A Brand New Super-cool Toothbrush for Obvious Reasons...

I hope you all have a great Easter. 
Think past the Sucrose!

March 27, 2013

Sweet Potato Gratin-ish

So I didn't actually follow a recipe for this dish. 
We recently went to a favorite restaurant down in Naples, Florida and they served this delightful side with a pan roasted fish. 
It was a simple layering of thinly sliced sweet potatoes, and ever-so-thinly sliced cheese.
I usually imagine gratins being super cheesy and creamy, but this wasn't the case. 
It was simple, savory and sweet.
It stole the spotlight, so I thought I would give it a go. 
I need to switch up my cheeses. used what I had in my refrigerator: Swiss, Romano and mozzarella. The flavor was still nice, but the mozzarella made the dish watery and chewy. 
So, when you follow this "recipe" keep in mind that it is a work in progress. Feel free to substitute cheeses and herbs to your liking and let me know what you find!
2 large sweet potatoes, peeled and sliced super thin with a mandolin 
1 lb of cheese, sliced very thin
2 tablespoons of chopped fresh thyme 
1/2 cup of Romano cheese

In a medium sized baking dish, begin with a single layer of sweet potatoes. Sprinkle lightly with romano cheese and lay cheese sliced on top of sweet potatoes. Salt, Pepper and Herb. Repeat until the baking dish is full. End with a layer of Cheese on top.
Bake covered at 350 for 45 minutes. For the last 15 minutes uncover until the top cheese is golden and bubbly.

Again, remember this is a work in progress, so be forgiving, experiment, and let me know what you find out and think about this one!

March 26, 2013

Easter Bliss

It is Egg Hunting Time Again!
Time to run out and buy dozens of eggs to decorate and hide, and hope for a cooler day so that they don't spoil before your toddler finds them all.
(Did somebody say egg salad?)
This year, think past the store bought kits, get yourself some regular food coloring and go to town. 
Here we just dipped and poured regular food coloring over hard boiled eggs in different concentrations to get an Abstract Expressionist type of effect.
Have fun with it!
So easy even a caveman...I mean a toddler...can do it!

Jackson Pollock Fans Rejoice!
Happy Decorating!

March 22, 2013


Do any of you remember Adirondack Cola's "Citrus Frost?!"
Well, the soda gods have spoken, and have returned onto us a grown-up version of that bittersweet childhood drink. 
"Delicious, Clean, Refreshing and Natural" is 'Fever Tree's' claim...the exact opposite of  'Citrus Frost,' but I guess more socially acceptable in these health conscious days.
Although it is not that galactic green like years ago, and it contains a tenth of the sugar content as the original "Citrus Frost," this overpriced beverage acts as the perfect elixir for mixers, a bubbly mock-tail, or a quick hiccup cure. 
I hope you all have a great weekend! 

March 19, 2013

Get Cookin'!

I have been so bad about keeping up with my New Year's resolution to try and cook a new and different recipe every week. 
I need to get my butt in the kitchen...
next week...

I made this box as an example for one of my ceramic classes. The lid warped in the kiln, so it doesn't fit quite right, but I still love seeing it on my shelf. It reminds me of my class and the funny conversations we used to have.
I miss you girls!

March 18, 2013

Move Over Cream Cheese!

Check out this awesome fetch!
My mom exposed me to this stuff, and we should always listen to our mothers, right!? 
It rocks.
Greek yogurt and + cream cheese deliciousness. 
Half the fat and twice the flavor.
Look for it, you won't regret it. 
Happy Monday Everyone!

March 15, 2013


A girl's weekend is always sweeter with a Mojito or two!
I made these herbaceous gifts for a few of my girlfriend's when they came to visit last summer, but in going with the green-theme this week, I thought these would work perfectly for St. Patrick's Day!?
Green beer is so 1998.
Accompany with rum, seltzer, sugar cubes, and muddle away!

They can even double as a centerpiece

To make these I used simple mason jars that I picked up at the store, cleaned decorative rocks from the pet store (cheaper than buying the overpriced containers of decorative rocks from craft stores), and mint plants from the local farmer's market or grocery store.
The labels are homemade, but you can buy 
pre-made labels and just attach with ribbon or twine. The reverse side has the recipe for a traditional Mojito.

*Get herbs with roots attached and add water to keep them alive. If you clip them they will die before your guests arrive.
However, and especially with mint, these will live for awhile on your windowsill, or on your patio, as long as they have water. Also, you can always add soil to the mason jars, or replant them in planters so you can have mojitos all summer long!
Now that is the gift that keeps giving!

Have a great green weekend everyone!
Happy St. Patrick's Day!

March 14, 2013

Upstate Represent!

I normally make my own sauce, but in a pinch this upstate New York produced sauce trumps any other jar. 
I can never find it in the grocery store, but on a lucky day I can find it at Homegoods, Marshall's or TJ Maxx, and when I do, I clear the shelf.
 It is made in Liverpool though, so for my NY friends, you might have better luck at the stores up near the 'Cuse. 
For everyone else, keep your eyes out for this sauce. You won't be disappointed.
Oh, and Wegman's?! Another shout-out for upstate!
And ps. 'upstate' doesn't mean White Plains. There is actually an entire state on top of NYC.

March 11, 2013

The Little Paris Kitchen

One night my mom and I caught the tail end of a super-cute cooking show. 
Unfortunately, I didn't get the girl's name, and in this house at night the only shows running are Disney funded or Man-reality (think 'Pawn-Stars', 'Storage Wars'...etc...).
However, a month later, and to my great surprise, my mom showed up with her cookbook! 
Yay me! Thank you Mama!
This girl is adorably chic, and her recipes are simple, not fussy and approachable. 
I can't wait to cook!

Thanks Again Mom, I Love It!!
Great Fetch!


I hope you all had a great weekend and remembered to set your clocks ahead!
Why do we still adhere to this seemingly archaic government sanctioned shift?!
It seems silly in a day of factory farming and feed lots. 
Oh, and electricity. A lot of electricity.
News flash: people don't unplug when the sun goes up or down anymore. 
I apologize for the cynicism...I must need my coffee.

Here are some fun ceramic containers I made a few years back. 
I wish I had better glaze, but I still adore seeing them on my counter every morning.
Happy Monday y'all!

Those are supposed to be coffee beans on the lid...but they kind of look like deer poops, don't they?!

Coffee or Tea?

Let's fetch another cup of Joe!

March 10, 2013

Leprechaun Kicks

Make your girlfriends green with envy in these Saint Patrick's Day inspired kicks!

Ayden SandalsBaka Cut SlingbacksFloral Hayden PumpsMuleady Espadrilles

Dansko - Thea

Leather capri sandals with colored footbedEtta satin cap toe pumps
Slingback ballet flatsSeville wedge espadrilles

Toms for Us....
...And For Our Little Leprechauns

Happy Saint Patty's Day!
Put on Your Dancing Shoes and Kick up Those Irish-Inspired Feet!

March 8, 2013

Restaurant Bliss

Happy Weekend Everyone!
Not to brag, but this girl got to go out to dinner TWICE in one week without a toddler!
Can you imagine such bliss!?

For my Pennsylvania people I had two great experiences at two very unsuspecting dines:
Marco Antonios and Le Persil Bistro.
And for cocktails and child's play?! 
Head to the 'Yard of Ale' on Main. The old 'Mollies,' they have transformed this old dig into a hip beer garden with an adult arcade in the basement.
Very few things are more fun than seeing your husband laugh like a child while racing cars. I mean, how can you go wrong with air hockey and red wine!?
If you are lucky enough to be like me, get out and try something different this weekend!

 Le Persil Bistro 
For those of you who think that French is stuffy, small portioned and unapproachable, this restaurant will prove you wrong on every account.
We had a beautifully delicious dinner there this week. The staff is friendly and inviting. The food was homey and comfortable. The decor is clean and simple to reflect the use of their ingredients, and a French testament to less is more, this restaurant is a charm. Plus, no corking fee!

We left pleasantly full and look forward to returning soon.
Check it out people, and thank you Le Persil for the great meal!

Bon Appetite!

Marco Antonio's Spanish and Portuguese Restaurant
All I have to say is grilled sardines, seafood paella, fried artichokes, good friends and again, no corking fee! 
'Nuff said.

Click on the links for more information or just go!
Just remember to bring your favorite wines because both restaurants are BYOB = saving money on ridiculous restaurant markups.

Happy Weekend Everyone!

March 7, 2013

Dark Chocolate + Pistachio Truffles

I don't bake. 
For some reason I just can't do it well, no matter how hard I try. 
I even mess up Betty Crocker. 
And dare I attempt a pastry from scratch?! 
Forget it. 
I think my measuring cups and spoons are at fault, but I can't be sure.
Unfortunately for my husband and son, I keep trying, and I still act disappointed when they don't like my creations, even though I know they are crap.
Here is my most recent attempt, and my new recipe of the week:
"Chocolate Pistachio Truffles"
I had to adapt the coatings because they turned into little balls of super tart lead, and the pistachios wouldn't stick. 
I don't even think you can call them truffles.
I don't know what you would call them... 
Regardless, I encourage you to give them a go. 
Maybe someone can give me some insight on how I buggered this one up?!
Don't Let Their Looks Deceive You

Recipe from Clodagh McKenna's delightful cookbook "Homemade: Irresistible Recipes for Every Occassion"
7 oz. good quality dark chocolate (minimum 70% cocoa solids), broken into pieces
1/2 cup + 2 tablespoons heavy cream
1 1/4 cups of finely chopped pistachios

1. Slowly melt the chocolate in a heatproof bowl suspended over a saucepan until it is smooth and glossy
2. Gently heat the cream in a heavy-bottomed saucepan until warm
3. Pour the cream onto the melted chocolate and mix well until fully incorporated
4. Mix in 2/3 of the pistachios. Set aside to cool and firm up (you can refrigerate the mixture to speed up the process if desired)
5. Once firm, take teaspoons of the mixture and roll into walnut-sized balls, then leave to set on a tray lined with parchment paper.
6. Once set, roll the truffles in the remaining pistachio nuts to coat

*I rolled 1/3 in the pistachios, 1/3 in powdered sugar and 1/3 in cinnamon sugar to coat because 
I used 85% dark chocolate and I thought it needed a balance of sweet....
Also, I refrigerated them after I rolled them, which might have been my downfall....maybe they will soften before dessert-time?!
Here's hoping because I don't have another dessert!