Pickled Kale Salad

This has to be my number one favorite salad at this very moment…

…well, actually, for the past  three years worth of moments. We call it the Pickled Kale Salad ’round these parts. It is not for the feint of heart or palate. It’s this recipe here, although at this point, I’m not sure I use the recommended ratios anymore, I just wing it.

Of course we still use the kale…

and fresh parmesan.

The dressing is incredibly acidic, which is what you need to break down that tough kale into tender little bites of deliciousness. The garlic and hot peppers really stand up to the strong flavor of these greens, so don’t be afraid of

I make this with three bunches of kale, or whatever I can grab from our garden. Unlike most green salads I’ve experienced, it actually tastes better the next day, so making a big batch is a huge time saver and gives me a few ready-to-eat meals throughout the week.

When I make it for new initiates, I tend to dial down the garlic and chili, but when it’s just the two of us (oh no, the kids don’t go for this one!), I do not tend to hold back.

I just finished up the last bit of this week’s batch tonight, so looks like I’ll have to make another.

Sneak Peek for Next Week :: Ep. 2

I’m not sure I’ll have the trim done, but I do have something else to show!

Food on Friday :: Fried Egg Sandwich

I imagine, during these last long days before Spring, there are different food we all crave when we seek out comfort. Mine is the color of sunshine on a warm summer morning.

I am pretty sure that if I were to go back in time and tell me six year old self that this humble fried egg sandwich would be something that not only would I eat, but actually dream about, I would think the messenger had me confused without someone else.

I love to cook, although sometimes my plans are grander than what time or energy may allow. But there are times when I need something filling, and warm, that wraps arounds me like a soft blanket, and of course it should be quick. It never ceases to amaze me with all the spices and recipes and fancy vinegars and oils I keep on hand, that it’s the humble combination of onion, butter, and eggs to which I always return.

Browned gently with a touch of salt, the onions become transformative, changing a few beaten eggs into substantive meal especially when placed between two slices of bread thickly spread with mustard.

It smells wonderful. I can’t imagine a more welcoming scent than onions and butter cooking together. This, to me, is the smell of home.

I know some recipes call for a gentle approach to heating the onions and cooking the eggs. This, however, isn’t a delicate recipe, and I find the browning of both with a quick and hot flame adds a bit of depth, a touch of texture, and a quality that some may call rustic, but I consider heartening. And you need the good old-fashioned yellow mustard here; dijon and whole grain have their place but it is not here on this sandwich.

My mom used to make this for supper and although I’m sure we had them occasionally all year, I associate them most with clear winter evenings when the light faded early and the fireplace was warm and inviting and burned your back when you sat too close.

This is a pile-it-high type of sandwich, one where the bits fall out through your fingers and onto your plate and you need utensils to dig it all up.

It is not just eggs and onions between the slices whole wheat, it is a powerful memory these simple meals serve to us. I suppose it’s a way of reconnecting to a simpler time when we had more care given to us than we distributed others, the care we give freely now as parents and neighbors and community members. How could I not feel comforted remembering that love?

Half Bath Project :: A Little Painting Here and There

It’s called Royal Fuschia, a shade by Benjamin Moore. But really, everytime I looked at it, I couldn’t help but to sing Raspberry Beret.

It’s quite shocking, isn’t it? I mean, who paints magenta in a bathroom these days?

But paint it I did, and three people walked into the bathroom and never noticed it until after I pointed it out.

You see, it’s on the ceiling.

Tomorrow… the trim!

Surviving a Blizzard It’s Two AM Style

First, pitch a tent, assuming (quite correctly I might add) that you’ll lose power in the 75 miles per hour gusts and the living room and its gas fireplace will be the only warm place in the house.

Make sure there are plenty of sleeping bags, flashlights, and extra blankets.

Be thankful you didn’t take all those extra blankets to Goodwill as you wanted every single time you saw the box in the basement.

Find some puzzles.

And find your knitting. Hope the kids will actually give you some time to knit during the daylight hours. Hints for those who guessed incorrectly :: They didn’t.

Read books. Eat cookies.

Wear warm slippers and stay in your house coats all day (and maybe even at night!).

Take a nap.

Take LOTS of naps.

Eat some cake you pulled out of the oven one hour before the power went out.

Get outside in all your wind and water proof gear.

Drag yourself out to get some pictures, since it’s the first real snow you’ve seen all year. Great White North my a$$.

These hips don’t lie folks. That’s a drift that goes above my waist if I would’ve let myself sink all the way down.

Enjoy it while it’s there, because it won’t last long.

Enjoy taking off your boots and getting back into your warm cozy slippers sitting beside the fire.

Really enjoy having a mud room that can handle all you can give it.

Once the gales die down, watch the storm out at sea.

Watch your poor sea-bound lighthouse get battered.

Poor lighthouse. Poor seaside neighbors…

Play the game :: Will He Get Stuck or Won’t He? (Answer :: Only stuck for a half hour in our driveway, three hours in our neighbor’s.)

Enjoy your new perspective.

Marvel at the fact that you managed to finish your hat, despite the kids’ best efforts.

And then begin the arduous process of cleaning it all up, and hope like hell it’s done before the week is out. (Hint :: It isn’t)

Food on Friday :: Ode to Omelettes

We eat quite a number of omelettes in this house.

It hasn’t always been that way. I used to be terrified of making them and only pulled out my recipe during weekends when we had company. And really, who isn’t scared of making a fool out of themselves in front of others and who isn’t terrified that the eggs won’t stick and make a mess out of your lovingly prepared masterpiece and causing the aforementioned fool-making/feeling behavior?

The reality is, omelettes are a humble food, perfectly suited for those moments when you need something to eat, have tons of leftovers you’re not sure what to do with, and don’t want to spend hours in the kitchen. If you’re really short on time and patience there is nothing quite so satisfying as a warm cheese omelette whipped up in less than ten minutes. And while everyone is familiar with the lovely “Western” omelette of ham, cheese, peppers, and onions, two eggs slightly whipped make the perfect envelope for almost anything you have in your fridge. It’s incredibly freeing to think of omelettes as “only scrambled eggs with stuff inside” which is really what they are. Who cares that it’s folded half instead of perfect thirds, or if it breaks a little in the center, or there are holes here and there? It’s scrambled eggs with stuff in the middle! It will be delicious! And if not, start over again; you’ll have another, better version in five minutes or less.

I am not a pro by any means, so don’t think this is something that is beyond your capabilities. I will offer a few tips that have helped me out ::

• Use a non-stick pan that’s not scratched or beaten up
• Take the time to heat-up your fillings, whatever they may be, well, except for the cheese as that’s just messy
• Get everything set up ahead of time because the eggs cook quickly
• Two eggs, beaten lightly (streaks are just fine!) with salt and pepper, added to melted butter in a low-heated pan is all you need
• Once the edges of the eggs start to set ever-so-slightly, push them toward the center and let the rest of the runny egg flow to the edges
• Place your fillings on one half of your eggs now, and allow the eggs to set
• Let the whole omelette slide off your pan and then gentle flip the last empty half over the fillings
• Sprinkle with a bit of chopped herbs

I like to heat the plates up in the microwave to keep the eggs warm just a bit longer. It’s easy to do, but not at all necessary. I place a damp paper towel on top of each pate before stacking the next, then run it for three minutes or so. You don’t want the plates too hot to handle, and three minutes in our microwave gets them to just the perfect temperature. As an added bonus, your plates are all ready to go, which is always always the last thing I scramble for once I realize the first omelette is done.

And really, many times the omelettes are eaten faster than they can cool, so there’s another strike against wasting the microwave energy!

We’ve had omelettes filled with leftover greens; omelettes made from butter braised radishes straight from the garden; and although this one is super fancy and qualifies as “company food” last week we had omelettes made from leftover lobster and potatoes with a touch of raclette cheese, this one right here below…

…which I almost forgot to take a picture of before I demolished it entirely.

We’ve had a slight snag in omelette making recently, when one of our children was diagnosed with a bit of an egg allergy, and I have to admit it curtailed many a quick dinner plan for us. Recently, I realized that I could substitue a quick crepe instead of the scrambled eggs, which has made it a great deal easier to pull together an super fast meal for us all.

So, yes, omelettes and me are back on again, and I couldn’t be happier! I’d love to hear what kind of omelettes you’re making!

Food on Friday :: More From Ottolenghi’s Jerusalem

I am possibly, maybe, slightly obsessed with the food from Ottolenghi’s Jerusalem. It all seems so fresh and creative and beautiful and, well, alive. Not only are the recipes undeniably tasty, but I feel so healthy and good after eating them, these two especially.

The Swiss Chard with Tahini, Yogurt, Buttered Pine Nuts is quick, easy, and my favorite meal for the past week. I’m on my third batch. The yogurt tahini sauce is lovely, but a nice dollop of labne, ever so slightly thinned with water, is also beautiful.

This is going to be my go-to salad recipe for the remainder of the winter. We’ve made the Roasted Cauliflower & Hazelnut Salad several times now, although here you see it with roasted Brussel Sprouts. It’s nearly impossible to decide which one is better. With whole leaf parsley, crispy celery, and pomegranate (which plays amazing well off of the hazelnuts), and a lovely wisp of dressing including maple syrup (just a touch!), sherry vinegar allspice, and cinnamon, this salad is somehow simultaneously hearty and refreshing, a perfect foil for heavy holiday fare. On night’s when we want to make it a touch more substantial, we add a few smoked mackerel or sardines.

I’m on my last little bit of chard, and I have another head of cauliflower in the fridge, so I’ll be covered for the weekend at least. Then I suppose I should try another recipe or two.

Living Here :: Sunset Walk

I miss being close to my family, but there are times that I am so overwhelmed by the beauty of our little corner of the coast that I can not imagine living anywhere else.

Overwhelmed… and grateful.

Tea Time Gets an Upgrade

It’s been nearly eight weeks since the kids started school, and I think I can finally say that we’re back into the swing of things. I believed it was going to take a few more weeks before I could say that we all had adjusted, but minus a few hiccups here and there, I’m willing to concede that we’re back on schedule, we’ve regained our rhythm.

I think I have tea time to thank for that.

During the break, tea time fell by the wayside as we visited family, swam at the shore, collected rays of sunshine, dug in our garden, and drank in all that sweet summer had to offer. No one wanted to sit and sip while there were butterflies to catch, and I wasn’t about to stand over the stove supervising kettles to boil.

Come September, tea time rolled gently back into our schedule along with drop-offs and pick-ups and homework and earlier bedtimes in the shortening days. This year we’ve added a few upgrades; we now use the fancy cups and saucers as well as the silver-leafed plates for our cookies. I was surprised at the small number of times I’ve had to remind them to be gentle and careful; so far we’ve avoided any casualty-inducing catastrophes.

Although we’re never 100% successful maintaining the schedule over the weekend, it has been fun introducing other family members and friends to our little ritual. Sometimes having company means a trip to the local cupcake hotspot for a special treat, baking being an activity that still remains a bit beyond my abilities.

Who needs to fret and slave away over ingredients and the oven when you could help such awesome local businesses!

I still try occasionally though. And even if I forget an ingredient or two (or maybe even three), sometimes the results are still edible.

And now that there are a few boxes of cookies stashed in the pantry, even those regular baking disasters haven’t been so catastrophic.

Sure wish it was as easy to upgrade the baking skills as it’s been to add a little flair to the tea time table. But I guess you really can’t have it all.

A Sideboard Journey

A few years ago, my mom and my step-dad decided to downsize their home significantly, which was lucky for me because there were quite a few pieces I was able to “inherit” because there wouldn’t be any space for them in their new digs.

One of them was this sideboard.

I have this rather awkward spot in my kitchen—you can it a bit better in this post—where the countertop ends abruptly and leaves an empty space where cabinets would normally go. We could use those extra cabinets, or more specifically, we could really use the extra counter space. One of my main frustrations with this kitchen is the lack of space between the sink, the stove, and the end of the counter. The layout is just strange, and if I could figure out how to get more space between the stove and sink, make the sink a double-well, and somehow balance it all perfectly with that gorgeous window, then I would probably love my kitchen. Right now my kitchen and I have a mostly working relationship, but we don’t like hanging out after hours.

When we originally bought the house, the previous owners left us two desks that fit side-by-side in this space, but we decided to put those in the living room so the kids could use them for their homework, without being in the middle of the kitchen fray. As a temporary stop-gap measure, we decided to throw in my Mom’s sideboard. But that dark brown just wasn’t doing anything for me. So even though I promised myself I wouldn’t start another piece of furniture until that blasted hutch was finished, I ordered some Annie Sloan chalk paint in Provence and dove right on in.

Here it is after the first coat…

And here’s What happened when I got to the second coat…

And here’s the beginnings of the third coat, that yellowish tinge…

And that brown-ish awfulness in this shot… that’s the beginning of the fourth coat… or what would’ve been the fourth coat if I wasn’t extremely unhappy with how it looked.

So this is what the fourth/fifth coat actually ended up being… (at this point I stopped counting individual layers)

And just in case you thought that I managed to finish all this in one sitting because my kids are busy sitting quietly in their playroom, building the next innovation in robotic technology while implementing their newly formed Middle East peace plan and eating their self-prepared PB&J sandwiches leaving me in my solitude to paint, wax, and clean-up the kitchen, this work happened over seven days, and caused all other work (excepting the laundry… there is always laundry…) to stop. Here’s the Keepin’ It Real shot.

After seven more days, and several more coats of wax and paint, this is what I came up with…

The cabinet has become the lunch box prep station with snacks on the top…

Painted drawers full of containers and sandwich sleeves…

A thermos cabinet that also hold the baby’s snack cups…

A drawer full of boxes and bags…

The other drawer contains loose change for lunch money on pizza day, and the other cabinet is full of snacks. I have to say, it’s been working very well for us!

Because I invested so much time refinishing this beast, I’m going to share a few more details of the paint and wax. You think you’re bored? Imagine how I felt after the ninth coat…

So there she is… a modern colored wax and distressed Annie Sloan chalk paint furniture refinish. Hours and hours of work, building and buffing, painting and sanding…

And here’s the rub… I think I hate it.

Yeah. I’m going to live with it for quite a bit longer before I make a decision, but I’m thinking I might start pushing the hubster to invest in those base cabinets and new countertop.

I guess I should insert something here about destination vs. journey, but mostly I’m considering this a live and learn type of thing.

:::::::::

:::::::::

:::::::::

:: Linking to These Fabulous Sites ::
Today’s Creative Blog, Miss Mustard Seed, Under the Table and Dreaming,