Pecan Pie and Apple Tart

The pecan pie was surprisingly fast and easy to make. I used a premade wholemeal pie shell (what a cheat) for this pie. Pecan halves, eggs, light corn syrup, butter and sugar. 40 mins at 325 F and it was done.




I made the sweet pastry crust for the apple tart (flour, sugar, butter and 1 egg). I stewed some sliced apples for about 1 hour in lots of butter and light brown sugar, basically a light caramel...then added some thinly sliced rounds of apple in the last 20 mins. I blind-baked the crust for about 15 mins then filled it with the stewed apple, placing the lesser cooked rounds of apple on top, and baked the tart at 350 F for 25 mins.




You can tell the apple tart has a homemade crust, no?!!!
The Stuffing....

Given there are so few days left to Thanksgiving, and I have to go to work inbetween now and then, I thought I'd start on some dishes tonight.
I also picked up the brussel sprouts and the turkey. All 18lbs of it...! After a major springclean of the fridge, I was able to find space for the bird to inhabit until Wednesday when I will cook it.

I made the stuffing today - it can keep in the fridge, well covered, until Thursday. Very easy and hopefully it will be tasty. I am going to put it inside the turkey rather than cook it separately.

Clean and empty out your turkey - boil up the neck and giblets for one hour. Drain and reserve 3 cups of the water. You can dispose of the neck and giblets (Flor was thrilled with her rather fancy - in dog cuisine anyway - supper) at this stage.

Breadcrumbs, shallots, celery, 4 eggs, salt, pepper, sage, thyme, rosemary. Mix it all together. Add the giblet juices (for want of a better name) and mix well. Voila, you have your stuffing. Mine is now in the fridge, tightly wrapped and ready to be inserted into the turkey in 48hrs.





Tuscan Bean Soup

I made this up (!) based on a minestrone soup and used lima beans and Fuet sausage.

I boiled the beans and set them aside in hot water for a couple of hours to soak.



Fry some chopped garlic and diced fuet on a medium high heat (the sausage will give off a fair amount of its own oil).

Add carrots and celery, season with salt and pepper. Mix in the beans.

Pour in beef stock and some tomato frito (you can get this in cans if you don't want to make it from scratch) until the beans are almost covered. Stir in 2 tablespoons of tomato paste to give the soup some body.

Leave on low heat for 2 to 3 hours.

Serve with warm bread and enjoy.

If you like your food a little spicier, substitute the fuet for some spicy chorizo.
Parenting your children Cesar Millan--Dog Whisperer style

Check out this post in the NY Times today.

I wonder how an unruly child would respond to the TSSSST jab in the neck technique? Hmmm.

Talking of the Dog Whisperer, I am quite addicted to his programme. Sadly, many of his techniques don't have much effect on Flor. I know, I know, it's not her, it's ME! I still watch the show though, and occasionally practice my DW techniques, in the hope that one day something will magically work on the stubborn little ****.

I just bought tickets to see Cesar Millan in action at the Patriot Centre, Fairfax, Virginia on December 6th. My friend Jens, is bringing her chihuahua who apparently has the upper hand despite weighing just 7lbs. We can't take our dogs with us, so unfortunately there will be no laying of hands on Flor. Damn.
a birthday lunch that turned into supper, and an impromptu discotheque a la francais

what a fabulous way to spend a sunday.

S's birthday lunch - 23 people around one humungous table. his mother in law cooked a delicious meal -- courgette soup, a warm and hearty cassoulet served with couscous, colonel (lemon sorbet drizzled with vodka), fruit and apple tarts, mucho vino -- which everyone devoured. the house was filled with grown ups, toddlers, babies and it was lots of fun.

it began at 2pm, and it ended (regretfully) at 10pm with me having to drag a certain person away from some serious 80s grooving.
Thanksgiving Update

The meal of the year will take place in three days.

Today, I have a total of 3 acorn squashes.

The lamb has been ordered, to be collected tomorrow.

The turkey will be purchased and cooked tonight. Too late to get a pre-cooked bird.

[insert very UNAMUSED face]

G is taking care of the flatware, glassware and crockery, chairs too I hope. Not to mention the 2 extra tables (one for the young adults and the other for the food). Booze is also in his baileywick.

Thankfully I have Tuesday afternoon and all of Wednesday off work, so I will be that woman in Wholefoods on a mission, who on discovering there are no brussel sprouts left, will dissolve onto the floor amongst the fallen cheese sample bits, weeping bitterly.
Sushi-Ko, Wisconsin Avenue

Quite a disappointment. We sat at the bar. The service was good. The food was average at best. I went home with a very unhappy digestive system.

Not recommended.
Engagement Dinner at the Chef's Table, Brasserie Beck

Saturday night was Jen and Dave's engagement dinner. KK booked the Chef's Table -- five courses paired with wine and/or beer. Or orange juice if your name's Elaine.

In a word -- excellent.

Our chef was Brian K, the executive sous, and he did a marvellous job.

grouper over a potato rillette, duck breast, cheese selection, a delicious dessert (banana mousse inside a swiss roll) -- they gave us a vegetarian option too for one of the guests.

It isn't a cheap evening out, but it's worth it. The food was well above what we expected (given that we didn't think much of the cuisine on the regular menu) and the service was good.

We enjoyed it far more than the Tasting Table at Restaurant Eve.

Highly recommended for a treat!
18 for Thanksgiving dinner now...

This called for a pit stop at Sur La Table where I picked up some of those great paper cake cases that you can bake into and serve -- also super practical if you're taking the cake as a present and need to transport it. No need for cake pans. I got 2 tart cases, 2 loafs and 2 deep cake cases. That should keep us covered for the holiday season next week. I also got some silicon oven gloves as the regular material ones have not done such a good job lately - if they're even the tiniest bit damp after being washed, the heat goes right through them. Now I've developed an almost Pavlov-like reaction when I wear them--I don't even have to be touching the freaking oven trays and I am already in pain. Let's hope the silicon gloves fix that.

Picked up some more cheesecloths, and some little bouquet garni pouches. They also tempted me with, and I gave in when I saw them, some soup stock socks -- same as the bouquet garni pouches except much larger, meaning you can put all of your veggies etc into the broth and boil away for hours, and there's no need to sieve the veggies out afterwards. They promise a clear broth as a result. We shall see.... Anything to avoid skimming and sieving the fat off...

As you might have guessed, I love SLT *sigh* and could spend every day in there for a month.

The reason I went in the first place was to run in and get an engagement gift...of course once I was inside, the speedy stop turned into 30 minutes of oohing and aahing. Pathetic.

A second stop (enroute home) was at the Paper Source where I couldn't resist getting some of those bird stamps...and then placecards....and not forgetting the letterstamps too.... I have now made 18 placement cards for Thanksgiving dinner. It was so much more fun that I'd thought it was going to be. I kept finding mistakes that irked me, and that just gave me another excuse to redo the (almost invisible) mistakes and continue stamping away to my little heart's content. The sad thing is, they look as though a 10yr old did them, but I love them and they are today's achievement!

Now I'm off to make ratatouille for supper.





this made me laugh!



SOMEONE READS MY BLOG

he (Richard) even has it on RSS -- not that i have the faintest idea what that is, but I so don't care because I have a reader!!

The A-Z of winter style rules

The Times fashion team lays down the law on the season’s latest trends, from bare legs to hair colour and coat lengths:



Avoid angora It is poor man’s cashmere. Also, it leaves fluff on the inside of your Balmain-inspired pointy shouldered blazer and gets stuck in your nose.

Bare those legs It may seem a mite counter-intuitive, but for true fashion warriors now is the time to start anticipating spring/summer 2010 — and bare legs comes with the territory. Unsheathed gams are ten-a-penny midsummer, but hit a midwinter party fashion-forward (and sans tights) and you’ll be the one making maximum impact. So be bold in the cold.

Can the tan Alas, it’s time to ban the tan Forsake the Tango-ed rabble Once burnished winter skin said jet set, Mustique, Mick, oh yes, and Margaret (as in the Princess, not Drabble). Now it just screams Jordan.

Dye your hair blonde While everyone else is busy stuffing their hair into hats and shuffling around under a grey sky, there is something wonderfully defiant about dyeing your hair an utterly frivolous shade of blonde. Besides, there is no better time of year to achieve that perfect golden shade: no sun to interfere with your highlights, no swimming pool to turn them green. Looks excellent with red.

Equilibrium is the key to harmonious hems If you think that a coat is a tool for warmth protection, you are missing the point. A coat is the closest fashion comes to architecture, and for that reason, there should be no toying with its clean, balanced lines. Richard Rogers would never finish his latest injection into the sky with a billowy awning — neither should you let you skirt dangle too far below your coat hem. Under-hang must reach no more than five — nicely tailored — centimetres.

Fight the frump The sloppy cardigan is the wet fish of fashion: it’s able to reduce perfectly fashionable dresses to sartorial slush. Two words: dump it. Three more words: buy a blazer.

Glove Rage: Oil? Land? Religion? To be honest, we can’t get that worked up. But losing a glove, not being able to fit your slinky new elbow-length Italian beauties under your elasticated sleeves or over your bulky new elbow-sized cocktail ring and bangles — now those are genuine people’s problems. And they’re happening ON A DAILY BASIS. End the grief cycle by buying two matching pairs, donating the digit jewellery to Frieze’s next Sculpture in the Park project and investing in brooches instead.

Heels Boots, schmoots In Yakutia, Siberia (the coldest place on Earth, come winter) they build their houses on stilts to minimise contact with the permafrost. Heels do precisely the same for your feet. And you are allowed to wear socks.

Invest in a whooshy thing Incredibly, this command has yet to make it on to the cover of Vogue. Don’t be fooled, though. The Whooshy Thing, this season’s sleeper hit — capes, cloaks, huge chunks of knitwear that no one, least of all the Polish sales assistant in River Island, has yet worked out how to wear — lacks a certain hanger appeal. This is good news, since with any luck they’ll all end up in the sales and you can unleash your inner origamist, layering, draping and sneaking in the odd safety pin to your heart’s content. You’ll be warm, chic and slouchy. In a good way. And everyone will think that you’ve been to Rick Owens.

Juggle seasons Controversially, the powers that be (us) have decreed that as of this moment, you can wear next season’s trends now. Why should Gwyneth and co get to flog them to death while you patiently play by the rules and wait til spring? It’s not as if you don’t already know what’s going to be massive in 2010. So work those patterns and nude shades. If we all stand shoulder-to-shoulder on this, we could cover 2015 by the end of next year.

Knot your scarf  From the French twist to the slip knot, dedicated scarf-wearers should repel the snood-pseuds by experimenting with tying techniques this winter. Long, chunky scarves (cashmere, please) are particularly versatile.

Let your toenails breathe Winter is the one time when you can afford to skip the nail polish (although not the pedicure, unless you want to emerge in spring with feet resembling those of an armadillo). Seeing your toenails without their customary coating of varnish may come as a shock at first (there is always a certain unpleasant greyness to the nail), but it will do them good to get some air. Cut them short, give them a buff and treat with a little almond oil.

Make like Madonna and wear a hat If your hair is short, stick to a style that you can wear on the back of your head and still show some fringe. Accessorize has a huge selection of berets to choose from, starting at £10. Long, straight hair needs a hat that isn’t too tight to avoid the nasty “hat line” around the hair. A trilby is a stylish option, or a deerstalker in a dark colour looks fabulous with longer hair and is the ultimate in warmth. Try men’s departments for simple colours and styles.

Needles at the ready A new Womens Institute-friendly generation has seized on knitting as a form of therapy. Casting on allows them to cast off 21st-century pressure to have it all, and channel instead the pre-feminist delights of “simple” hausfrau life. Pah, to that: we can have it all — and that includes knitting, just for the sake of making beautiful things.

Outerwear as outerwear Would you choose a blanket over a duvet? No. So why suffer in old-fashioned overcoats when the bad weather sets in, then? There is nothing wrong with something thick and Michelin Man-esque. Thanks to Moncler, the glossy European down jacket experts, long, puffy outerwear has broken free of après ski.

Purple reigns It is unfair to categorise purple as just one colour when there are so many options — mauve, violet, electric, plum — a shade to suit everyone. It looks great with almost any other colour, too; greys and blacks for the office, other shades of purple for a tonal look, or clashed with yellow or orange for a bold statement.

Queue to get a pot of Chanel’s hot winter nail varnish shade — which is, somewhat mysteriously, green. Jade and Jade Rose have been the surprise hits of the season, causing unseemly dashes in department stores among fashionistas keen to get their hands on this hot catwalk trend. Currently sold out, Chanel is expecting a new batch before Christmas.

Rock red Because it’s sultry. And Miuccia Prada used it as her only accent to an otherwise brown winter collection — we aren’t going to argue with her powers. If nothing else, find your perfect red nail varnish.

Sunglasses Who says shades feel out of place without a bikini? Not us. The right (read: biggest) sunglasses add a shiny slick of attitude to woolly things.

Tights: the thicker, the better Unless you’re looking to shock and awe (see point 2), tights are an inevitable part of your winter wardrobe. Best in opaque — preferably woolly — black.

Unleash your calves There is a certain breed of corporate woman who thinks it is OK to wear knee-high pointy boots with knee-length pencil skirts. She is wrong. That offending slice of goose-bumped skin left shivering in the middle should be proof enough. The proportions are all wrong, too: a clunky boot with a slim skirt gives way too much emphasis to your calves. Do your legs a favour — keep long boots for the weekend.

Venerate your eyebrows Winter faces tend to look dull and tired at the best of times. Add a few late nights and rather too many glasses of cava, and the eye area may find itself in need of a serious boost. Nothing opens up the expression as much as a well-shaped eyebrow. Threading, waxing or plucking, it’s up to you, but threading produces a clean, precise line and is relatively painless. Take a couple of paracetamol before you go.

Work a snood Snoods are an issue that still divides the fashion team. Happily, this entry is being written by a pro-snood-er. Similar to walking around with a warm hug around your shoulders, frankly, what’s not to like?

X = ZY2 A complex equation that we’ve devised to figure out when it is cold enough to wear thermal vests. Yes, we know, they sound about as sexy as cold sores, but if you really can’t say “thermal” and “vests” in the same sentence, listen to Uniqlo. The Japanese outfitter calls them Heat Tech, which sounds impressive, but does exactly the same job. Goodbye woolly layers.

Yes, you can have surgery January: a month for monkish withdrawal, sober contemplation of the year ahead, and detoxification. That’s the line to trot out when in fact you’re at home watching Loose Women and changing the dressing on your abdominoplasty scars.

Zoom in on ankles: this is simple. Socks and ballet pumps are not OK. Socks slouched above ankle boots are sublime. You choose.

Italians' plea: Don't mess with our mozarella!

by Alex Renton from the Times Online
November 19, 2009




"I got my hands on some real mozzarella the other day — in fact I was elbow deep in a trough of very hot water, wrestling the raw molten cheese into the knots and tennis balls of fior di latte [from fresh cow’s milk]. This was hard work. The cheesemakers beside me at Francesco Cito’s Lanzillotti dairy in the Puglian town of San Vito Dei Normanni had hands that looked like boiled hams. But it is very pleasing. Stretching and shaping the fluid is one of the great sensual labours of food making — on a par with kneading pizza dough, shelling broad beans, or thrashing an octopus to tenderise it.


Like most of us in this country I was pretty ignorant about mozzarella. We admire the Daz-white of its virgin state, the gloopy chewiness when melted. But the British don’t really go for things that are more about texture than taste, or not since suet was removed from the national diet. Like so many Mediterranean ingredients that come in specialised forms — olive oil is one — we don’t understand mozzarella and we abuse it.

At many delis, even when the fresh buffalo mozzarella sells for nearly £30 a kilogram, or £7 a tennis ball, you’ll find it hard to discover whether the snowballs of cheese in a bowl of the salty water is made from the milk of buffalo or cows (fior di latte). But these are important distinctions. Of course most southern Italians would spurn any “fresh” mozzarella more than 24 hours old. But they are eating mozzarella as God intended it, unpasteurised.

Here we’re now aware that you can eat mozzarella in a salad. But I’ve been in restaurants where they’ve used the stuff that comes shrink-wrapped in a brick. And drenching good mozzarella with balsamic vinegar is barbaric — as much of an insult to the delicate salty flavour as loading it with ketchup. But the thing that amuses Italian cooks is our squandering of the expensive stuff — fresh and wet — on pizza toppings. That is plain ignorant.

You can occasionally get fresh, unpasteurised mozzarella at Borough Market in London, but it will have been flown in from Italy. Most of the few British makers, like the McCreerys at Gifford near Edinburgh, have been warned off using raw milk by health and safety concerns. But at Golden River Farms, where 60 buffalo are kept in the Purbeck Hills in Dorset, unpasteurised milk is used. The farm pledges to send mozzarella within 24 hours of making it. In DC, you can get it fresh at Vace on Connecticut Avenue.

Edinburgh’s famous deli Valvona and Crolla sells good pasteurised mozzarella, and occasionally the extraordinary treat of burrata. This is a shell of mozzarella encasing thick, very faintly sour cream. It’s the cheese equivalent of a great chocolate truffle, and about as costly. Mary Contini, the chef and co-proprietor of Valvona’s, says she would use fresh mozzarella in some cooked dishes — particularly winter fillers such as lasagne al forno or an aubergine parmigiana, where the mozzarella adds a gorgeous creaminess. If you want a parmigiana recipe, there’s an excellent one in Jamie Oliver’s Jamie’s Italy cookbook.

Unlike most cheeses, mozzarella is not named for place, but how it is made. Mozza is a Neapolitan word meaning “cut”, and the cheese is indeed chopped, torn and even knotted when it is a mass of coagulated curd in the hot salty water at Francesco’s dairy. Another variety he and his mother sell is stracciatella — from the Italian verb meaning “tear to bits”: it becomes little shreds of mozzarella inside a shell of the stuff. It was blissful eating and the children crammed it in.

I like my fresh mozzarella served in the style known as caprese or tricolore — the latter because the basil leaves, sliced tomato, and mozzarella make the same three colours as the Italian flag. But this salad is not as easy as it sounds: if the tomatoes aren’t full of flavour and perfectly ripe they’ll let you down like a drunken dad at a wedding. I asked Mary Contini how she would eat mozzarella. “The way my ancestors did in Mondragone: fresh, from the farm dairy, sliced with a little olive oil and salt, at room temperature. A treat, like an ice cream.”"

I may go to hell for saying this but...

As we all know, DC is hardly the epicentre of style; it's not even close to the perimeter of taste.

Project Beltway is a DC style blog that has a large, dedicated following. Once a week I take a peek to see what's happening in this hotbed of a sartorial crapitol city, and have today been blown away by something so vile, I had to post it.

If this is what our style maven is touting, then just kill me now.

Is there any woman out there who really still wants to style themselves like Carrie Bradshaw???

best dog picture ever (and no it's not of Flor)





i know some people are not pug fans, likening them to a boiled raisin, but how can you not love this fellow?

image courtesy of imgur

Aeroplane food

I know just one person who enjoys (not tolerates but really likes!) aeroplane food. She is a hoot, so it's not surprising. There is little in this world she doesn't see the positive side to.

Most everyone else hates it with a passion.

I have tried to get around the usual "CHICKEN or PASTA???" by pre-ordering:

1) low-sodium -- 2 stale biscuits and a salad sans dressing. i was so hungry i could have eaten the plastic fork.

2) diabetic -- shame on me i know but...all potato and no pudding. oh, but you get aditional stale bread rolls. joy.

3) gluten-free -- don't even go there. it should read taste-free with textures that make you gag uncontrollably.

I thought G was the only person in the world who did this, ha ha...!
Here's the Guardian's list of the top ten miniature pets!


I'll take a hedgehog please




No need for a miniature pig though -- we already have Flor



Who is my audience?

Last night G got me thinking about who my audience is.

Errr, nobody?

So why do I write on this blog?

Well, it's is an outlet for me to post my photos and write about anything that might cross my mind. If anyone is reading this, well that would be fantastic, but I'm not selling or promoting anything, so it's really all about self-indulgence and vanity, ahem. Oh, and FLOR!!!

I love taking photos -- only when they come out well though. I am eternally grateful for the invention of the digital camera. There was almost nothing more disappointing than getting a roll of film back from the 1-hour speed printing to discover all or most of your photos were shite. Allelujah for Photoshop/Microsoft Picture Manager too. Who doesn't love anything that can make you look normal in a photograph?

I like to post photos that show part of my life, but not too much of it. G has banned me from showing any photos of his face (he is super private), which is why you get to see a lot of his hands. I enjoy other blogs that have a "look into my life" feel to them, and I suppose that guides what I do here too.

The bottom line is, I am very nosey.

There's a gadget that allows me to show my Followers. I am too chicken to implement that, as it's not really cool or ego-pleasing to have a big fat ZERO is it? Hmmm.

See, I told you it's all about self-indulgence....

Red Lipstick

As someone who wore red lipstick many years ago but then discontinued it as I realised it made my teeth look yellow (ugh), I am tempted to rediscover the colour...but hopefully with a shade that flatters my bouche this time!



this is Jenny who totally rocks the red