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Thursday, September 16, 2010
Wednesday, September 15, 2010
Fennel Orange Salad
Fennel Orange Salad with a Citrus, Brown Sugar, & Dijon Glaze.
I don't know where this idea stemmed from, but I must say, if you are a fan of the licorice-y taste of fennel, this is a salad for you. This salad has fabulous flavor and texture alike and is a nice change a pace from the traditional array of green salads we're all so used to eating at home.
I used a citrus, brown sugar & Dijon glaze, but you could switch it out for something more simple, like olive oil and sea salt, for the uber-minimalist.
Serves 2
For the salad:
1/2 fennel bulb
2 Navel oranges
Sea Salt
For the glaze:
1/2 tsp Dijon mustard
3 tblsp olive oil
2 tblsp lemon juice
1 tblsp brown sugar
Salad preparation:
Cut and discard the bottom of the fennel bulb with a sharp knife so that the knotty root is removed. Thinly shave the bottom of the bulb with precision cuts or use a julienne slicer so that each slice of fennel is thin and delicate. Set aside.
Remove a few springs of the green, dill-looking fennel stem and chop thinly. Set aside to mix with the glaze.
Peel the oranges and remove as much white pulp as possible. Slice the oranges 1/4 inch thick and set aside.
Glaze preparation:
Mix all ingredients together in a small bowl and stir quickly to dissolve the sugar. Add the chopped fennel stem and squeeze the juice from the both ends of the oranges into the dressing for added sweetness, then discard the squeezed oranges.
To plate:Set half of the glaze aside in a tiny bowl and dip and cover the oranges carefully in the remaining glaze in the small bowl. Lay each slice carefully in a serving bowl creating a circular pattern, stacking the oranges on top of one another. Lay the fennel on top of the oranges and drizzle the remaining glaze on top. Finish with a sprinkle of sea salt for a pop of flavor contrast to the sweetness of the oranges. Voila!
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Tuesday, September 14, 2010
Striving for Perfect Foam
Sylvia and I (see below) have been working together for a few months to create the perfect cappuccino foam, known in the coffee world as "microfoam".
Since we became acquainted in June, I've watched YouTube videos, taken advice from barista friends, and watched the Rancilio instructional videos online on how to make perfect foam.
But I feel like I've hit a foaming plateau.
I made this cappuccino this morning.
While it's not terrible looking, it's still not microfoam.
This is Sylvia. She makes it all possible.
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So, coffee drinkers and makers alike...what are your tips? I've tried frozen, refrigerated and room temperature stainless steel milk frothing cups, boiler light on/boiler light off, angled wand, straight wand, fully submerged, slightly submerged, rolling milk, swirling milk...list the goes on. Where's the good stuff?
I'm thinking the only thing left to do is apprentice with a foaming master.
Monday, September 13, 2010
Over the Weekend Recipe: Summer Stack
Here in B-more, there's still a little summer to squeeze out of the season. What better way to spend these final days than to eat gobs and gobs of summer freshest fruit: the tomato!
Clementimes' Summer Stack:
1 large heirloom tomato
1 healthy sprig of basil (at least 15 small leaves)
Olive Oil
Balsamic Vinegar
Sea Salt
Fresh Pepper
1 tsp Pine Nuts
Thinly slice the tomato to about 1/8 of an inch.
In a small bowl, stack the slices of tomatoes in between two or three basil leaves, depending on how big they are and how much you like or love fresh basil.
Once stacked, drizzle olive oil all over the stack, letting it sink to the bottom so the bottom of the bowl is covered in olive oil. Then, gently drizzle balsamic on top.
Finish with a generous dose of sea salt and a grind or two of fresh pepper. Sprinkle pine nuts on top and serve with a thick slice of fresh ciabatta. Use the bread to sponge up all the salty-sweet deliciousness left over once you've devoured the tomatoes. Enjoy!
Clementimes' Summer Stack:
1 large heirloom tomato
1 healthy sprig of basil (at least 15 small leaves)
Olive Oil
Balsamic Vinegar
Sea Salt
Fresh Pepper
1 tsp Pine Nuts
Thinly slice the tomato to about 1/8 of an inch.
In a small bowl, stack the slices of tomatoes in between two or three basil leaves, depending on how big they are and how much you like or love fresh basil.
Once stacked, drizzle olive oil all over the stack, letting it sink to the bottom so the bottom of the bowl is covered in olive oil. Then, gently drizzle balsamic on top.
Finish with a generous dose of sea salt and a grind or two of fresh pepper. Sprinkle pine nuts on top and serve with a thick slice of fresh ciabatta. Use the bread to sponge up all the salty-sweet deliciousness left over once you've devoured the tomatoes. Enjoy!
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I see Emily (via The Sartorialist)
I've been checking The Sartorialist regularly over the last several months. And the only friend of mine I could envision being photographed by him is Emily O. Her eclectic eye for fashion is rare, unique and reminds me of these lovely gals...
The fabric in this woman's shorts is so Emily.
Emily has many bags that look like this one.
Emily has pants that look a lot like these.
Emily would put those yellow pants with that printed tank, tucked and all.
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Congrats on your new job, Em! See you oh-so-soon....
Sunday, September 12, 2010
Friday, September 10, 2010
Have a Tasty Weekend + 15 Days
Have a good one, everyone!
We'll be enjoying some of these delicious bars over the weekend (the whole house smells of yumm since they're baking in the oven as I type)!
In 15 days I get married. OMG!
Enjoy some crisp weather, wherever you are. xoxo
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Thursday, September 9, 2010
Kiss Each Other Clean
Iron and Wine announced that their long awaited new album, Kiss Each Other Clean, will be released early next year.
Sam Beam, a cozy sweater, cappuccino at home and snow outside. Winter isn't sounding so bad.
Sam Beam, a cozy sweater, cappuccino at home and snow outside. Winter isn't sounding so bad.
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Wednesday, September 8, 2010
17 Days!
This video made me well up a little. Music is so powerful on it's own, but when mixed with the high emotions of a wedding ceremony...watch out!
Water Wedding! Again!
I think a Steve Zissou themed affair would work quite well with this photo shoot. So awesome!
{Photos by Breen Film via Grey Likes Weddings}
Tuesday, September 7, 2010
Rosie Thomas. My living room. OMG.
Rosie Thomas is playing a show at our house on September 18.
I don't think I could be more thrilled, shocked and utterly beside myself.
I've been a devoted fan since high school-- to have her in my living room is completely wild and totally unexpected! But somehow- by what feels like an act of God, this is really happening!
I actually feel like I've died and gone to a little bit of heaven. I can not wait.
(God, grant me the serenity to act like an adult and not make a fool of myself!)
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Monday, September 6, 2010
Brilliant Seating Chart
Isn't this painted window seating chart a brilliant idea? So creative and whimsical.
This beautiful wedding took place in Tahoe, but reminds me of the Methow Valley in Washington State. What great places.
{Photos by Braedon Flynn via Snippet & Ink}
Kiehl's Argan Oil
I'm usually not one to swear by a beauty product, but this stuff has changed my mind. Kiehl's Superbly Restorative Argan Dry Oil is my skin's most favorite thing of late (thanks Jenny and Alicia!).
Somehow, when I put it on at night my skin actually looks illuminated in the morning. It dries fast, eats up bad bacteria, and leaves my skin feeling nourished.
I use a few drops of water and a few drops of Argan oil on my neck, chest and shoulders at night for moisturizer. I don't think my skin has ever felt softer or healthier. I'm hooked (and fully realize I sound like an infomercial spokesperson- but it's true!).
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