A home for all things crafty, health-conscious, cake-related, or in need of a wagon!



Thursday, November 29, 2012

UCU Winter Show!

This weekend is the Urban Craft Uprising show!  If you're looking for cool crafty things, delicious foods, beautiful yarn, jewelry that looks like food or is made from crazy things like old typewriter letters... this is the place to be!  I'm going on Saturday, and even though I always find piles of things that I want for myself, I usually get some great gifts too.  Like soap from Estrella, or yarn from (the best name ever) Yarnia.  Last year, I got some tea that I couldn't stop smelling, and was barely able to give it away.  I met Cakespy and Jill Bliss there, and learned how to needle felt in years past.  It is really a very cool event, and a nice way to kick off your holiday shopping.  Go, go, go!!


Thursday, November 22, 2012

Thanksgiving Menu

Here are some things I'll be making for our very small (2-person) Thanksgiving this year:

Brussels Sprouts 


 Corn Pudding


And Yams (of course!).. not mashed this year though; roasted with mandarin orange juice and maple syrup!


Also on the menu? Stuffing with veggie sausage, mashed potatoes, mushroom gravy, green beans with shallots (and possibly pecans), and the crazy delicious Pumpkin Cheesecake from this book:


I would post the recipe, but since I don't alter it at all, I don't want to offend the copyright fairies.  Aren't you lucky that it is on the Post-Punk Kitchen right here?!  It's pretty labor intensive and time consuming, but totally worth it!  (pictures will be coming soon!)

Thursday, November 15, 2012

Bat Baby Pictures

Just in case you wanted proof that I made my baby a Halloween costume before she was even born...

I made a tiny cape, and bat ears on a headband that surprisingly fit her.

This is her scariest pose.


She really likes looking around at things, particularly lights and the ceiling.


Sometimes, she's had enough.


I made the ears out of some leftover pinstriped material, so I was joking that they were her "formal ears". 


We all dressed up like vampires this year, including Lulu... but I don't have access to any of our group pictures yet.  They will be awesome though! (I had my purple wig and everything!)

This one is my favorite:


Wednesday, November 14, 2012

Roasted Parmesan Broccoli

A few months ago, I stumbled across this blog by a woman in Gig Harbor who not only is trying to grow 2000 pounds of vegetables this year (and has almost done it, crazily enough) she also manages to feed her family of four (with 2 teenagers) on $100 a month.  Yes, she is a crazy couponer, and she posts at least 5 times a day... but she is awesome!  She also sometimes dresses up like a pilgrim and hands out vegetables.  She may be a little nuts, but I really enjoy her blog.  And this is her recipe.

A large quantity of broccoli; as much as you want to eat
1/4 c. bread crumbs (Someday I'll share my super easy way to make homemade ones that you store in your fridge)
1 clove of garlic, minced
2 tsp. olive oil
1/4 c. parmesan cheese, grated (I cheated and used shaky cheese)
1/4 tsp. dried oregano

Boil a pot of water and blanch your broccoli; cook it for just a couple of minutes, not all the way.  You want it to still be bright green.


Like this


Mix together the crumb ingredients.  Honestly, I don't think I even measured the bread crumbs.  Or the cheese.  Or the oil, really.  You're just aiming for delicious crumb-y-ness here. 


Roll the wet broccoli into the crumb mixture.  Put back in your baking pan, then sprinkle the leftovers on the top.


Bake at 425* for 15 minutes, or until the broccoli is your desired doneness (I may have cooked it a bit longer).  Serve as a side dish with pretty much anything!


Tuesday, November 13, 2012

Savory Pumpkin Pastry

I was inspired by this recipe from Sunset last month... and then completely changed it (of course).  For several years, I made a pumpkin/feta pastry appetizer at my annual Halloween parties, so that played a role here too... Here's what I did:

Thaw out one box of puff pastry for about an hour (conveniently, just enough time to feed the baby)

I roasted a small pumpkin the day before, and used about 1 1/2 cups of the pumpkin.  
I added:
1 clove garlic
1 c. white beans
1/2 tsp. thyme
1/4 tsp. sage
1/4 c. water
and blended it up in a bowl with my hand blender.  Then I unfolded the puff pastry.  I'd been planning to make individual puffs, and then thought... why bother?!

Spread out the dough on a parchment-covered cookie sheet


Try not to wake the baby.

  
Spread around the pumpkin mixture, then sprinkle it with half a container of feta cheese.  Then cover it with the other pastry sheet.


Bake at 400* for about 20 minutes (check it after 15 minutes for brownness).


Slice and serve!