Blueprint

Posted on | December 30, 2007 | Comments Off

I picked up the final issue of Blueprint in Grand Central yesterday. The cover looks great. I was so sad that Jan/Feb issue would be their last. I like many others didn’t really like Blueprint when it first came out. The mag felt unorganized and just seemed to lack a clear vision. But the mag grew and definitely found it’s footing. It quickly became one of my favorites.

I really like that each month that had some kind of DIY projects that didn’t feel like DIY. Each project was always clever and chic. Best of luck to the staff. I have heard a rumor that the staff will continue with their Bluelines blog. Great stuff and ideas…a definite bookmark! blogs1.marthastewart.com/blueprint/

But let’s take one last look at the cover. I so dug that custom made dresser using clip art. I am thinking of buying two dressers and doing a horizontal art piece to join the two! So smart!

Category: inspiration

Forcing Bulbs

Posted on | December 28, 2007 | Comments Off

This afternoon I planted some paperwhites and pink hyacinths bulbs around the apartment. The smell is so refreshing and enticing in the dead of winter. It’s fun to see the bulbs grow each day and eventually bloom. Last year, I woke in the middle of the night to literally hearing the paperwhites bursting from their blossoms.

FYI wear gloves when planting hyacinths. Every year I forget and wonder why I am itching all over my hands, face, and neck. The hyacinth evokes itching in practically everyone: an irritant reaction caused by calcium oxalate crystals. Wear gloves and you’ll avoid this fate.

Category: garden

C. Bell Furnishings

Posted on | December 26, 2007 | Comments Off

I found this link via Design Sponge’s guest blogger a few weeks ago. I fell for the two nightstand above. They are perfect. I like the lines and I love that they are white gloss. The problem is that they are a bit out of my budget right now, $2,100 for the pair. Oh well, I can dream for now. Check out some of my other favorites below and be sure to check our her site, cbellfurnishing.com. I am loving this site and totally keeping it bookmarked for future inspiration.

Category: furniture, inspiration

A Ribby Christmas

Posted on | December 26, 2007 | Comments Off

Hot off the grill and ready for the table

This past Christmas we decided to do a little something different. None of us really felt like eating roast beef or wanted to make a fish soup. But all of us were in agreement that ribs sounded outstanding.

I have a great recipe a friend gave to me over the summer. The ribs have a definite Asian influence, made with ginger, soy sauce, orange juice, and ginger ale. We decided to pair the ribs with some down home favorites: mac & cheese, baked beans, sweet potatoes, buttermilk biscuits, and a carrot cake for dessert. The adults seemed as happy as the kids for this unusual holiday meal. See my favorite recipe below. Even the non-rib eaters gave it a double thumbs up.

My plate piled high and clean.

A shot of the marinade for the ribs cooking

Our Favorite Ribs

6 servings

14 large garlic cloves—8 peeled and smashed, 6 minced

1/2 cup sliced fresh ginger plus 1/4 cup minced (6
ounces total)

6 scallions, thinly sliced, white and green parts
separated

4 star anise pods

3 cups soy sauce

2 quarts water

2 cups ginger ale

1/2 cup dry white wine

Strips of zest and juice from 1 navel orange

1 cup granulated sugar

1/2 cup cilantro stems plus 1/4 cup coarsely chopped
cilantro

3 racks of baby back ribs (5 1/2 pounds)

2 cups lightly packed brown sugar

1 cup ketchup

1 teaspoon crushed red pepper

Preheat the oven to 400°. In a large roasting pan,
combine the smashed garlic with the sliced ginger,
scallion whites, star anise, 1 1/2 cups of the soy
sauce, the water, ginger ale, white wine, orange zest
and juice, granulated sugar and cilantro stems. Set
the pan over 2 burners and bring to a boil over
moderately high heat.

Add the baby back ribs to the roasting pan, cover
tightly with foil and bake for about 2 hours, or until
the ribs are very tender. Let cool to room
temperature, then spread the ribs out in a single
layer on a baking sheet and refrigerate until chilled
and firm, about 30 minutes. Discard the braising
liquid.

Meanwhile, in a large saucepan, heat 1/4 cup of the
vegetable oil. Add the minced garlic and ginger and
the scallion greens and cook over moderately high
heat, stirring, until fragrant, about 1 minute. Add
the remaining 1 1/2 cups of soy sauce, the brown
sugar, ketchup and crushed red pepper and bring to a
boil. Cook over moderately high heat for 3 minutes,
stirring occasionally. Remove from the heat and add
the chopped cilantro. Transfer the rib sauce to cooled ribs.

Finish off the ribs on the grills for about 15 minutes. Let them get a healthy coating of crust.Pile on a platter and serve hot.

Category: holiday, recipes

Christmas Cookie Time

Posted on | December 24, 2007 | Comments Off

We had a lot fun making cookies for Christmas. My niece joined me over the weekend to help with all the baking. We made Mexican Wedding cookies, Gingersnap cookies, and Peanut Butter cookies. The afternoon was really special for me and my niece. Everyone’s favorite? Gingersnaps! The boyfriend grated tons of fresh ginger into the cookies to give them a great spicy kick. All the recipes are from Martha Stewart’s Baking Handbook available at amazon.com. I have included our favorite recipe for the Gingersnaps below.

Mexican Wedding Cookies cooling.

cookietime 3 788589 Christmas Cookie Time

Our favorites: Gingersnaps.

Gingersnaps

Makes about 5 dozen

2 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon cloves

1/4 teaspoon freshly ground pepper

1/2/ teaspoon salt

1 1/2 sticks unsalted butter, room temperature

1 1/4 cups packed dark-brown sugar

1/4 cup unsulfured molasses

1 1/2 tablespoons finely grated, peeled, ginger

1 large egg

1/4 cup granulated sugar

In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg until smooth and combined, about 1 minute. Add flour mixture, and beat on low speed until just combined. Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. Shape dough into 1-inch balls. Place granulated sugar in a shallow bowl; roll bowls in sugar to coat completely, and place about 2 inches a part on the prepared sheets.

Bake rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

Category: holiday, recipes, sweets

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