Archive for January, 2010The Skunk WhispererSunday, January 31st, 2010Joining the CircusThursday, January 28th, 2010As a child I wanted to be a paleontologist or a member of the circus. The former for the obvious reason that I was very interested in dinosaurs (my father took me to the National Museum of Natural History on a monthly basis) and because I was able to spell the word. I was young, so there it is. The circus drew me in with the characters, animals, dancing and acrobatics. The big tent, the cotton candy and pretzels with too much (or never enough) mustard. During my internship with the Arkansas Democrat-Gazette I was offered the opportunity to write a story on Ringling Bros. and Barnum and Bailey. By this time I was determined to go into journalism, so any opportunity for a byline was fine with me. It turns out that internship was the closest I ever came to working for a newspaper or being in the circus. I dressed up like a clown (full make-up) and tossed balls in the center of the big tent. My five minutes of fame! While touring a sugar candy factory in Brattleboro, VT I had the opportunity to visit the New England Center for Circus Arts. Children and grown ups can learn to juggle, walk on a wire (two feet off the ground) and discover “the joy of hanging around” on a trapeze. While unlikely to begin commuting several hours for a workshop I am determined this will be the year I finally go to trapeze school in New York! R.I.P. J.D. SalingerThursday, January 28th, 2010House LoveTuesday, January 26th, 2010As I get closer to purchasing my first home (need to find it first) I have begun accumulating more frequently digital and paper files of beautiful spaces which inspire me. My dream home is down a long dirt or gravel road with a few big and airy rooms and a large yard enough for my dog, bee hives, an edible garden and chicken coops (I want the eggs). A place void of noise and light pollution where the night sky is as clear as any one would see in a planetarium. A simple place with handcrafted and homegrown treasures. A few of the rooms and details I love.
Top two photos Desire to Inspire. Middle photo Style-Files. Bottom two photos Design Sponge. Orinoco BostonTuesday, January 26th, 2010A big thank you to my friend James who “introduced” me to Orinoco, a restaurant in Boston inspired by family-run roadside eateries found in Venezuela. I ate there for the second time this past weekend. Delicious food, fun environment and friendly waitstaff.
One of Orinoco’s signature dishes - Plantain crusted Mahi-Mahi with “Rabo Encendido” and tomato escabeche. Please forgive the quality of the photo, it was taken on my iPhone. Mini Cooper CountrymanTuesday, January 26th, 2010States UnitedFriday, January 22nd, 2010I forgot to post this earlier, I am watching the HBO series John Adams starring Paul Giamatti and Laura Liney on Netflix. Based on Maine resident David McCullough’s Pulitzer Prize winning book, it really puts you in the patriotic mood. Excellent!
Ukrainian DreamingFriday, January 22nd, 2010
Have a wonderful weekend. A few of Ukrainian photographer Oleg Oprisco’s gorgeous images to dream about. I am heading to Boston for a hair appointment (I promise a photo of the new “red”), Indian food with friends and a concert. Roasted Beet and Goat Cheese SaladThursday, January 21st, 2010I based this recipe on my friend Anne Mahle’s recipe “Roasted Beet and Goat Cheese Salad.” Annie uses balsamic vinegar and pepper in her version, but I am not a big fan of either ingredient. The interest I lack in pepper I more than make up for with salt, especially variations of sea salt. I have to say it feels odd to alter anything Annie does, but she is the first to say that is what recipes are for and granted I would never ever alter any of her baked goods. Roasted Beet and Goat Cheese Salad - Anne Mahle’s with notes of my alterations 1 cup whole pecans Preheat oven to 450. Place the pecans in a pie pan and toast in the oven for 7 minutes. Cut the beets in quarters or eighths, depending on how big they are. Toss the beets with the 1/2 the olive oil, salt and pepper in a roasting pan. Roast until the beets are tender when pierced with a fork, about 45 minutes to an hour (note, my oven heats up fast so I only had them in for 35 minutes). Set the beets aside to cool slightly, and be sure to reserve any excess liquid in the roasting pan. Toss half of the pecans and half the goat cheese with the lettuce, beets, remainder of oil, vinegar and salt and pepper. Sprinkle the reserved beet liquid on top of the salad with the rest of the pecans and goat cheese and serve. *Energy saving tip. After I cooked the beets I turned the oven off and while it was still plenty hot toasted the pecans. This also gave the beets a chance to cool a little. Serves 8.
Rustic CrustThursday, January 21st, 2010To my friends with gluten allergies, I recommend Rustic Crust’s Wheat-Free Gluten-Free Pizza Crust. I am not allergic to gluten, but oddly prefer gluten free options the same as I prefer ordering vegan when I have the opportunity. Not just for the healthy reasons, but I prefer the taste. Anyhow, I dressed my crust with EVOO, sea salt, red chili pepper flakes and anchovies. It was yummy! While in Oregon my friend and I picked up one of Rustic’s Tuscan Six Grain Crusts for her son and the babysitter before heading out for the evening (during which we ate frog legs, goat cheese and drank really good French wine). It was simple, quick and from what we could tell by the crumbs upon our return also much appreciated. I prefer to bake from scratch as anyone who reads this blog knows, but am happy to be able to recommend a store bought product that is healthy and can be used in a pinch. With my current work/dog walk/work out schedule I do not always have the time to prepare every meal from scratch - especially not when entertaining. I am going to try another crust soon enough, this time with goat cheese, basil or some lettuce and butternut squash. What do you put on your pizza??
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