Wednesday

A Word to Husbands



I leave tomorrow for a wedding in South Dakota. In honor of the occasion I thought I'd share these words of wisdom from Ogden Nash. 

A Word to Husbands

- By Ogden Nash

To keep your marriage brimming
With love in the loving cup, 
Whenever you're wrong, admit it;
Whenever you're right, shut up. 

Tuesday

Word Art

When we re-did our dining room, there were a few things in there that we didn't quite know what to do with, that didn't really fit our taste or what we wanted our room to be. One of these items was an old canvas that someone had given Mr. B many moons ago, in exchange for carpentry work, I think. At any rate this Pollock wanna-be, with it's bright primary colors, more red and orange than anything else, unnerved me. It didn't have that chaotic harmony that I find oddly calming in a Pollock. It just didn't fit.


So off it went to the basement to wait out it's fate. Now you know I hate to see anything go to waste. I certainly wouldn't throw it away. I thought, "Well, maybe we'll have garage sale." That is until I did a little Pinterest-ing and realized I could re-use the canvas and didn't need to be particularly artistic to do so! I could jump on the quote-as-art bandwagon!

Such a simple way to create art and so easily personalized! We needed a picture of some sort over our bed and here I wouldn't have to spend a dime. I could use the Pollock-ish canvas and left over house paint! And I could have it say whatever I wanted! 

I started by completely placing the canvas on the floor and covering it in 3 coats of white paint with a roller. The irony of laying the canvas flat on the floor to paint in an attempt to cover someone's attempt at Pollock's technique was not lost on me. Now I had a completely white surface, but not a completely smooth one due to the previous paint drippings. I was ok with that. I like the texture. It makes it less sterile. 


a fresh start

Now, what did I want this piece of artwork, which would be above my bed, where I sleep, every night, with the love of my life, to say? I didn't want to merely copy my inspiration pieces. I did want to incorporate the idea of love into it, since that seemed appropriate for the boudoir. I thought it also might be nice to give a nod to the fact that we sleep in that room in whatever piece of writing I chose. I really liked the idea of using a poem as in the piece on the right (which showcases part of the e.e. cummings' poem "i carry your heart with me (i carry it in)").  I tried to think of all the love poems I have read throughout my life and whose words would be most apt for a bedroom. Then I thought, Neruda, of course! His love sonnets are some of the most beautiful, most romantic, most evocative poems ever written.  But which poem to use?

This, of course, led me to an afternoon spent reading poetry, which to me is never a wasted afternoon. After some reading and some thinking, I settled upon a verse from the following poem:

Sonnet  LXXIX - by Pablo Neruda

By night, Love, tie your heart to mine, and the two
together in their sleep will defeat the darkness
like a double drum in the forest, pounding
against the thick wall of wet leaves. 

Night travel: black flame of sleep
that snips the threads of the earth's grapes
punctual as a headlong train that would haul
shadows and cold rocks, endlessly. 

Because of this, Love, tie me to a purer motion,
to the constancy that beats in your chest
with the wings of a swan underwater,

so that our sleep might answer all the sky's 
starry questions with a single key, 
with a single door the shadows had closed. 


So beautiful! I decided upon the opening line's request, the first eight words.  I love the image and it fits my criteria of being a love poem and having something to do with the purpose of a bedroom (get your mind out of the gutter, to sleep of course).

I decided to freehand it partly because I didn't want to deal with stencils and partly because I was impatient to see how it would turn out. I did, however, measure the canvas so I could see how much space I had to work with and I wrote the words in pencil before painting to see the entire phrase.

You can barely see the letters, but I assure you they're there!

So I began. But part way through, I decided that the black and white would look too harsh for our bedroom. You'll note in the inspiration pictures that the one on the left  has an antiqued white finish and the cumming's poem is so tightly written that there isn't a lot of negative space. I decided to start over. So on went the white paint again.

Now what? I rummaged through our left-over paints in the basement. First, I decided to paint the background the pale blue that we have on the ceiling in our bedroom to tie in more smoothly with the bedroom palette. Then I used the fabulous grey that we painted our guest room/office for the letters. This color scheme was more soothing for our bedroom than black and white. I used a basic round-end brush to paint the letters and did touch-ups with a regular Purdy brush.


Since I was writing freehand, I tried to keep my hands relaxed and maintain a smooth line to the letters so it would look natural. I then went over each line to fill in any gaps.

coming along nicely

Since my canvas was 40" H x 60" W, I had a little over 13" of height for each line. I marked approximate letter placement in pencil prior to painting. Which is not to say there weren't errors. Please note the "t" in tie; I originally started my "t" too far up on the canvas and tried to make it look like a purposeful flourish. Then since none of the other words with "t" in them had that flourish I added it, only later to determine that it looked ridiculous. You can see my deletion of said flourish here.

bye bye silly flourish!

This is how it looked when I was done: 


I know it's a little off-center, but I don't care. I love it anyway. (I'm a little off-center myself.)

And on the wall in our bedroom:




Monday

The Archie Bunker Theory




A house that does not have one worn comfy chair in it is soulless. 
- May Sarton

Sunday

As good as La Grenouille

So I'm slightly obsessed with the blog Apartment Therapy (www.apartmenttherapy.com). Not just for the fabulous design photos and helpful pointers, but now for the recipes (which are at: www.thekitchn.com)! The other night I made the following for my friend Stella's birthday and by all accounts it was a winner. This recipe is a bit labor intensive but totally worth it! It is perfect for those chilly fall nights that I hope are coming!

A few notes: I used beef broth instead of chicken stock, which gave the finished sauce more body and richness. I browned the chicken thighs longer than 3 minutes per side because a) I like a good bit of browned crusty deliciousness and b) Mr. B is slightly paranoid about salmonella, trichinosis and sundry food-borne illnesses. Finally, I used WAY more than 2 ounces of Gruyere, but I'm a cheese nut, so that's to be expected.



Braised French Onion Chicken with Gruyère 
serves 4 to 6
3 tablespoons unsalted butter
2 pounds onions, sliced into thin half-moons
Kosher salt and freshly ground black pepper
4 garlic cloves, sliced
2 small sprigs thyme, leaves only
4-inch sprig rosemary
2 cups beef or chicken broth, divided
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
3 pounds boneless skinless chicken thighs
2 ounces Gruyère cheese, finely grated or shaved (about 1 cup)
Melt the butter in a deep 10-inch sauté pan over medium heat. When the butter has melted completely and foams up, add the onions. They will fill the pan to the top at this point. Stir as you add the onions to coat them in the butter. Sprinkle lightly with salt and black pepper. Cook the onions for about 40 minutes over low or medium heat, stirring occasionally.
When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring frequently. You want dark, slightly burnt spots to appear on the onions, and for them to develop a rich mahogany color. When the onions get quite dark, add 1 cup of the beef or chicken broth. Add it slowly, stirring and scraping the pan vigorously to scrape up any burnt or stuck-on bits. When the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until it is somewhat reduced.
Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid. (If you don't have a Dutch oven or another oven-safe dish with a lid, you can use a 9x13-inch baking dish. Just cover it tightly with a double layer of foil.)
Heat the oven to 325°F.
While the onions are cooking, brown the chicken. Heat another 10-inch or cast iron skillet over medium-high heat. Pat the chicken thighs dry and season lightly with kosher salt and black pepper. When the skillet is hot, add the thighs and brown for about 3 minutes on each side, 6 minutes total. When they've developed a golden-brown crust, remove from the pan and set on top of the caramelized onions in the baking dish.
Add the remaining 1 cup broth to the pan. Stir vigorously, scraping up any browned bits on the bottom of the pan. Whisk in the balsamic vinegar and Dijon mustard. Simmer for about 5 minutes or until reduced by half. Pour this sauce over the chicken and onions, and put the lid on the baking dish. The chicken and onions will look quite saucy; there will be plenty of liquid in the baking dish.
(At this point you can refrigerate the dish for up to 48 hours. Let it sit at room temperature for at least 15 minutes before baking, or else add about 5 minutes to the bake time.)
Bake at 325°F for 30 minutes. Remove the chicken from the oven and turn the heat up to broil. Take the lid off the baking dish, and sprinkle the cheese evenly over the top of the chicken. When the broiler has heated up, return the dish to the oven and broil for 3 to 4 minutes, or until the cheese is melted and golden on top.


OMG! Make this now!

Saturday


Every child is an artist. The challenge is to remain an artist after you grow up.

- Pablo Picasso



Friday

Toe Crusher Three

Well, I managed to muster the courage to finally finish the ottoman!

First I decided which part of the pattern I wanted to showcase and centered it on the ottoman. I cut and trimmed it so it fit over the top and there was enough on the sides to cover. I pinned it to the batting, which was not very tight but placed it in the right vicinity.



Then I started gluing the fabric underneath using my batting as a guide. I worked very carefully in small sections so I could control the movement of the fabric. Once I had all four sides done, I trimmed the excess.

Now we're getting somewhere!

The corners were considerably more problematic. The legs are very curvy and appear to be permanently affixed to the base, so I needed to find a way to get the fabric to cover all the batting but not hide the design of the legs. First I pined the fabric in place, pulling it taut to get a nice corner. I followed the curve of the leg on the fabric in pencil. I then cut out the excess fabric  and folded the corners like I was wrapping a birthday present, securing the fabric with pins.




The last step was decidedly the most difficult. I wanted to be sure that the corners were neat and tightly secured. This took a bit of doing. I secured the fabric on the side of the legs first, leaving the corner last. As I glued each section of fabric, I pushed the rough edges under the base of the leg where it meets the table. I used a flat-head screwdriver to get in there nice and tight. Finally, I hot-glued the ends under.





So here's the finished product (drumroll please):



I'm pretty pleased with how it turned out! It's not perfect, but neither am I! And now I have a place to put my feet up. Hopefully, Mr. B will mind his toes!  

Thursday

Oatmeal Scotchies

Saturday night I actually sat through an entire football game without having an aneurysm. College football at that. It was apparently a vvvvvveeeeeeerrrrrrrryyyyy important game to certain members of Mr. B's family. The University of Louisville was playing the University of Kentucky. You might think, "How big of a deal can that be? Louisville is in Kentucky, right?" If you thought that, you'd be wrong. It is a big deal; UofL and UK have been rivals for years and their fans are intensely devoted. Since I was sitting in a room full of native Louisvillians, it isn't hard to guess who the favorite was. What, you might wonder,  helped me cope with an entire night of football? Why cookies, of course! And not just any cookies, oatmeal scotchies.

I've always been a big fan of the oatmeal cookie, but when I was growing up, they always had raisins. Now don't get me wrong, I love oatmeal-raisin cookies. They remind me of childhood. But another flavor that always brings me back to those innocent days is butterscotch. I have fond memories of eating butterscotch candies from the dish on my Aunt Ronnie's coffee table.  So you can imagine my delight when I first learned of this delightful butterscotch variation to the traditional oatmeal cookie.

This recipe makes 4 dozen cookies, so you might want to cut it down if that's too many for you. I don't feel the need; there are never too many scotchies as far as I'm concerned.


Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract or grated peel of 1 orange
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels



Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.


BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


PAN COOKIE VARIATION: 
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars. 

Wednesday

NY, meet KY.

Legend has it that the first buffalo chicken wing was created at the Anchor Bar Restaurant in Buffalo, NY in 1964. I was informed of this bit of culinary trivia by my brother Sean after he and his family returned from a visit at that landmark establishment. According to one version of the story, the recipe was prompted by the late night arrival of the owner's son and his ravenous friends. Taking part of the chicken she would normally use for stock, Teressa Bellissimo cooked up the now famous recipe.

So leave it to me, a New York girl, to have to go all the way to Kentucky to try to best Buffalo Chicken Dip I have ever tasted! While visiting Mr. B's family this past weekend, I was lucky enough to sample this delish recipe made by his sister-in-law. And I just had to have it! Luckily, she was willing to share, so here it is:

Buffalo Chicken Dip (serves 12, or 2, depending)


4 boneless, skinless chicken breasts (abt. 2lbs)
1 120z. bottle Frank's Hot Sauce (legend has it this is what Teressa used)
2 80z. packages cream cheese, softened
1 16oz. bottle blue cheese salad dressing (or Ranch)
80z. shredded sharp cheddar or Monterey Jack (or both!)


Pre-heat oven to 350. 
In a large pot, boil the chicken until cooked through and shred with two forks. 
In a large saucepan over medium heat, combine cream cheese and dressing, stirring until well blended. 
In a large bowl, combine chicken and hot sauce, until chicken is well-coated. Spread chicken mixture in a 13 x 9 glass dish. Cover with cream cheese/dressing mixture. 
Bake uncovered for 20 minutes. Sprinkle shredded cheese over the top and bake another 10 minutes. Let stand 10 minutes before serving. 


dietetic, it ain't

Now, you may wonder, aside from the Anchor Bar tie-in, why you should use Frank's and not say, Tabasco. Both are Louisiana style hot sauces, consisting primarily of cayenne, vinegar and salt. Tabasco, however, is aged in white oak barrels for three years, whereas Frank's, Trappey's, and other variations aren't. I can't really speak to all the nuances of hot sauce, not being the connoisseur of it that I am of wine, in which sometimes oaky is good and sometimes not so much. So, should you use only Frank's? The answer is yes, and no, depending on what you like. You gotta eat it after all! 

I think this is the perfect party dip, filled with so much creamy, chicken-y, cheese-y goodness, you will have a hard time not eating the entire thing before your guests arrive. Now I just have to have a party! Or I could just make it for me and Mr. B. You don't think that's too gluttonous, do you?

Tuesday


If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. 


J. R. R. Tolkien

Monday

Cobbled Together

As far as desserts go, I always think of cobbler as the more virtuous of the pastry options. This is probably foolish on my part, but the fruit allows me to convince myself that I am not being that naughty.

This recipe for Cherry-Apricot Cobbler was originally published in Bon Appetit magazine. This cobbler doesn't require fresh fruit, so it's the perfect summer into fall cobbler recipe. Since we are staring autumn square in the face (the equinox is this week), I thought I should share a recipe that had an autumnal feel. And, since I just got back from Kentucky, I thought it ought to have a little bourbon in it!


Cherry-Apricot Cobbler
Serves 8


Ingredients:
Filling:
3 14.5 oz cans pitted tart cherries in water, drained
1 1/2 cups dried apricots, diced
3/4 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon ground allspice


Topping:
1/2 cup whole wheat pastry flour
1/2 cup sugar
1/3 cup unbleached all purpose flour
3/4 teaspoon baking powder
1/4 cup salt
2 large eggs
1/2 cup whole milk
2 tablespoons bourbon
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

Preheat oven to 350 F. Butter 11x7x2" glass baking dish. Combine cherries, apricot, 3/4 cup sugar, almond extract and allspice in a large bowl until fruit is well-coated. Spread evenly in prepared dish.


Whisk together wheat flour, 1/2 cup sugar, all purpose flour, baking powder and salt. Add in eggs, milk, bourbon, lemon peel and vanilla. Combine well. Spoon mixture over fruit filling.


Bake until topping is golden brown and juices are bubbling thickly at edges, about 50 minutes. Serve warm with ice cream or fresh whipped cream.


Thursday

Goin' to Kentucky

I'll be in Kentucky this weekend visiting Mr. B's family. So you won't be hearing from me for a few days. Since I'm sure you'll miss my posts desperately, I thought I'd leave you with some booze for thought.


In case you didn't know, a full 95% of all bourbon made comes from Kentucky. This week, September 13-18, 2011 is the Kentucky Bourbon Festival in Bardstown, Kentucky,  advertised as "6 full days of smooth Bourbon, delicious food, and great entertainment." I don't know about you but I wouldn't last 6 full days of smooth Bourbon! I definitely believe in the adage, "brown liquor makes you sicker quicker." Oddly, I, a clear liquor kind of gal,  seem to drink bourbon whenever I am in the Bluegrass State. I mean, nothin' beats a mint julep on a hot summer's day at the Downs.


Of course, there is that joke Mr. B tells about making the perfect mint julep: First, pluck the finest mint in the fresh morning dew. Muddle said mint with homemade sugar syrup in a shaker glass. Add crushed ice to the glass and stir. Pour a jigger of bourbon. Dump out the shaker glass and drink the bourbon. 




However, the official drink of the 2011 Kentucky Bourbon Festival is not a mint julep or a shot of bourbon. It is the "Bluegrass Sunrise" created by Azur Restaurant and Patio in Lexington, a take on the classic Tequila Sunrise. 

Bluegrass Sunrise


1 and 1/4 oz Makers 46

¾ oz Grand Marnier
4 oz orange juice
Splash of grenadine
Shake & Strain
Serve in chilled martini glass
Garnish with orange twist & cherry

Sounds pretty good, don't you think? Of course, you won't be catching Mr. B or any of his relations imbibing such a cocktail. They drink their bourbon the way God intended, sans fruity additions. 'Cause they're no nonsense folks. 

Of course, there are a lot of culinary uses for bourbon. So, here's a recipe to make this weekend to celebrate Bourbon Festival whereever you are.  

Bourbon-Molasses Chicken Drumsticks Bon Appétit | July 2004

Makes 4 servings


Ingredients:
1/4 cup (1/2 stick) butter
1 cup minced onion
1 cup ketchup
1/4 cup molasses
2 tablespoons (packed) brown sugar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon ground black pepper, divided
1/4 teaspoon chili powder
1/4 cup bourbon
1 1/2 teaspoons coarse kosher salt
12 chicken drumsticks

Preparation:
Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.
Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.


See you Monday!