Frabjous Finds - All Kinds of Good Stuff

Sometimes we talk about unplugging as a society. There is so much stuff out there that hinders us; wheat, sugar, addiction, dehydration, bad communication and stress, just to mention a few. But does unplugging help to thwart these things? Sometimes, for me anyway, my computer can be a little sanctuary even among the "unplug" whispers. For instance, I love to get lost in Pinterest, it's a little haven for me. Private little morsels, like chocolate chips and moonbeams that are all mine and yet, I am sharing. But the enrichment that technology brings me is a list that is long and comforting and a place where I can window shop (or real shop) without leaving the comfort of my home. It used to be that comfort to me was a rainy day, a kitty, and a good book. Now, comfort is still that little trifecta of goodness, but I have added the complements of the internet (and my hubby). There is no limit to the goodies on display for me here. Let me share some of these things with you...

Look!

I love Matcha Green Tea at Starbucks. But to get a Matcha Green Tea Latte costs around $4.00 dollars and 300 calories. That is quite a price to pay. A little secret, though, if you order a "Matcha Water" at Starbucks you'll incur a $.75 charge and 50 calories. Much better. Or you can go to Tea Pigs and buy your own Matcha powder. You'll increase your metabolism, get anti oxidant benefits and not have to give any more money to the Starbucks Kingdom. Tea Pigs have cute stuff and lots of teas and reasonable prices. Best!

How would you like a brand new piece of furniture? Or, if you're gonna really go for it, a brand new kitchen? Amsterdam Woodworks  has won the best of the best on Angies list several times. Arno is an exceptional person, too, something that is rare in the artisan trades. Like him on Amsterdam Woodworks facebook page.

I went to the 20th and J Farmers Market last Saturday and I found a real gem. Mama Willow Tree has imported goods that she hand selects from many different regions all over the world, primarily Africa, Peru and Thailand. The colors are vibrant and the goods are high quality and functional and ALL MADE BY WOMEN! Talk about empowering.  I want these. Also, Tiffani is sweet and happy. She has a beauty that sparkles from the inside out.

Also,  Atelier 20. Kristi Hughes is the artist/designer and she's local. You've got to visit the store in order to really get her vibe.

The final finds are some awesome food blogs. Apparently I've been hungry this week.

1. Paleo Paparazzi - Kendra is a personal friend but she is also a resource for health and wellness. If you are endeavoring on a Paleo or Primal path I highly suggest consulting her and her blog. She has a great recipe for gourmet tuna stackers, similar to one I have here.

2. I Am A Food Blog - Great photos, do-able recipes, down to earth instead of I'm so awesome text.

3. My favorite foods are Jewish, Turkish, Italian, Irish and Dutch. All of them are part and parcel to my heritage. A really short history: my grandmother made the best pot roast and fed me excellent tongue and rugelach too. On my mother's side I am Dutch and that really stayed with her, she has Delft all over the house. Also my cousin was raised in the Netherlands - big part of us. I married a Turkish man - by making Pide and Lahmahcun. And I lived in Italy so that goes without saying and finally, I grew up across the street from Irish folks and have travelled to Ireland many times. I found recently a couple of Dutch food Blogs that warm me: this one and this one. Try out some Dutch food. In the coming winter months I will post Soup Mandlen (Jewish) and Spezzatino (Italian)! If you want turkish food try the Poagca and if you want Irish food try the Barmbrack.

4. Last but definitely not least is this one. Oh, Molly! You are a charmer. I'm a little jealous she's so cool at such a young age. I want to be cool too. Molly is funny and beautiful as are her photographs and styling. Also, the recipes at Molly Yeh are top notch.

The Inspired - "He Said..."

He Said...

I want to go somewhere new and I want to take you with me.
I smiled and couldn't believe  that this man could stand me enough for a trip.
He began doing little things; tying my shoe, hanging a picture.
The little things grew to be big things; buying me a camera, meeting the folks, cooking me dinner.
I really don't deserve him and yet somehow he thinks I do.
He is handsome and cool. No, not like Arthur Fonzarelli; better. Not like the cute guy at school, either; better.
I asked him. "Why do you love me?"
He said, "Because you're you."

Good Vibes

Sometimes I wake up and just feel my magic. You know, the magic that you know is inside each and every one of us. The magic that makes us who we are. The magic that is not our job, or our spouse, or our house but that is our heart and soul; our blood, sweat and tears. The thing that makes our spirit what it is.
Other days (which are unusual), I wake up comparing myself to others, like Justina Blakeney because she's doing what I love and what my undergraduate degree is in. I hear myself saying, "Why wasn't that me?" or "Where did I go wrong." Or I grow jealous of people like Grace, who's young and just starting out and is galaxies ahead of where I was (and still am) at her age. And then there is this place. Awesome right? I know! I feel overwhelmed with pride in Erica (One of the partners at Escape to Shape and a beautiful woman, with whom I went to high school) yet sadness in myself that I am not where I know I want to be.
They say comparison is the Devil. But sometimes it's nearly impossible not to look at other folks like the ones mentioned above and not feel like I should be more, do more, see more, speak more, love more. Like I'm not doing enough already. What am I searching for?

So today, I resign to being nothing more than who I am; I resign to "be a proliferator of good vibes." I have the magic. Perhaps even more than others. I have lots of friends, I am in the best shape of my life both physically and spiritually and I have an enduring family that loves me. I also have a husband who is wonderful, not only handsome but a true gentleman. His spirit is warm and masculine. His mind is sharp and his arms loving and secure. I am a creative. I am a chef. I am a style maven. I have arms and legs and a heart that work. And, the most important, I am blessed everyday. #thankful #grateful #loved

Peaches and Cream Bread Pudding

Peaches and Cream Bread Pudding is a recipe that is not only tasty it is also a snap to make. It's great as dessert but if you sort of mess around with the  ingredients you can create a sweet treat for a lazy Sunday morning too. When you bite into this steaming treat, it should be gooey and custardy and delicious. It's sure to be a crowd-pleaser as it is at my house! Can you think of any variations? Leave your suggestions in the comments!

Peaches and Cream Bread Pudding

Ingredients 

• 2 Cans peaches in heavy syrup drained, half cup of syrup reserved
• 1 cup brown sugar, packed
• 4 Tbs. butter
• 2 cups half and half
• 5 eggs
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
•  Loaf of Hawaiian Bread, crusts removed

Instructions 

1. Preheat oven to 350.
2. Cut bread into 1 inch squares.
3. Drain the peaches and spread on the bottom of an 8x8 pan or 9x9 pan.
4. Melt the butter with the brown sugar 
5. Pour over peaches
6. Sprinkle bread over peaches/brown sugar.
7. In a blender mix the sugar, half and half, eggs, vanilla extract and cinnamon.
8. Pour mixture over bread.
9. Bake at 350 for about 40-45 minutes.
10. Variations: instead of peaches cut up apples and instead of sugar use maple syrup for a breakfast treat.

Beautiful Gowns

I love to scour the internet for designers I've never heard of. Before today, I had never heard of Ziad Nakad. It makes me feel all warm and fuzzy inside knowing there are folks out there designing things for other folks who walk red carpets and go to formal galas and so on. I fantasize about what it would be like to be one of these fancy folks. Alas, this sort of lifestyle is simply a fantasy. Nevertheless, a girl can dream! Check these out...see makes you want  to go to fancy fete's too, huh?! Do you have a soiree that you need to be uber dressed for in the near future? Go see these!

photos credited

Pickles! Part 2

As you know there has been a big pickle off in our house. The challenge was first set forth by my husband. In Turkey, it is customary to pickle just about anything. On my visits, I have seen floor to ceiling jars of olives in brine, pickled peppers, pickled okra, pickled beets and cauliflower, beans, carrots and even citrus fruits. Pickles are served with everything from breakfast to tea. I like them paired with Anatolian Bulgur Stew. In my pickle recipe, there is no cooking and no real waiting. These are also not truly fermented vegetables in a jar. They are simple and quick and delicious but not a true pickle. A true pickle is sour and fermented to help this table mainstay keep and also to provide probiotic nourishment. Bulent's pickles are fermented using garbanzo beans and laid to rest for about 10 days to complete the fermentation process using chick peas.

Pickles!

Ingredients 

• Several cucumbers (any variety - or any other vegetable of your choice)
• 2 Cups White Wine Vinegar (grape vinegar)
• 2 Tbs. Pickling Salt
• 8 whole cloves of garlic
• 5-6 dry chick peas also known as garbanzo beans
• 1 Gallon distilled water

Instructions 

1. Poke holes in the cucumbers with a pin (this is to absorb the pickling liquid and to ensure fermentation) add them to a jar that closes with an airtight apparatus (see photo)
2. Mix the vinegar and salt together and add to the cucumbers
3. Add the garlic
4. Pour in water (which is boiled then cooled to air temperature)
5. Cover everything with the bunch of parsley.
6. Seal lid and place in a cool dark place like the basement or garage for 10 days. Do not put in the refrigerator. The cool air in the fridge will retard the fermentation process.

A Shiny, New, Ramped Up Blog!

So I went to Etsy and scoured all kinds of designers and blog templates until I found just the right fit for  P and P! I came across Lisa's Menagerie where I became mesmerized not just by her blog templates but also by her mixed media art pieces. Lisa has been amazing! She is very professional and knowledgable and even though I know this process has been frustrating for both of us, she kept both of us on the steady. For more information visit her Etsy store or at Pixel Anthology which provides a much more comprehensive view of the things she does. Thank you, Lisa!

The Bundt Cake

Granny gave me a beautiful bundt mold (last July) in the shape of a sensational starburst swirl. It's made by Nordic Ware in case you're wondering and I believe it is priceless! Thanks for a great 5 year anniversary present Gran! The mold is so great in fact that it is nothing short of inspiring!

I had peaches that a wonderful lady named Mary dropped by on our porch. Mary and I trade goodies. In the spring she takes some Cala Lillies from our garden and she leaves me Portuguese bread. In the summer she leaves peaches and I give her tomatoes. 

She left such a big batch of peaches that by day three, of them sitting on the kitchen counter, I thought, well, before they turn, perhaps I should do something with them. A new bundt pan and over ripe peaches and a new recipe was born.

This however, is not an easy recipe. If you are to embark on this bundt adventure, be ready to commit some time in the kitchen.  This recipe is heavily adapted from a foodie blog From My Sweet Heart.

The cocoa in her recipe adds depth of flavor to the streusel and her spices do too. However, I thought it was too much a wintery flavor so i changed things up. She also has sour cream in her recipe and it makes for a moist, addictive cake!

Chicken Enchilada Suiza

I made Chicken Enchiladas the other night, It's one of my repertoire recipes that I make to impress guests. But I just had a hankering so I made them to impress the husband. He's not impressed by much. He's like Elvis; cool as a cucumber. But this recipe makes even him swoon!

I served these beauties with blistered Poblano Peppers (we grew them ourselves) and a hardy stout that our friend Brad made called, Mr. Hanky's Russian Imperial."

The Enchiladas are creamy, savory treats that are especially satisfying on a cold winter's night. Paired with this chocolaty, boozy stout (boozy is good by the way - otherwise you'd drink a Bud - I want my stout to be an artisan type of hooch - that means it must include a real spirit vibe!) and the peppers, you are eating like royalty. Hungry?

Chicken Enchiladas Suiza

Ingredients

• 1 package chicken breasts
• 1 package soft taco size flour tortillas
• 1 cup sour cream
• 3 Tbs. Flour
• 4 Tbs. Butter
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 can corn
• 1 can mild diced green chiles
• 1 bunch cilantro
• 1 package Uncle Ben's Mexican Rice
• 1 tbs Chili Powder
• 1 tbs. Cumin
• 1 tsp garlic powder
• 1 large package shredded cheese (I use Mexican Style)
• 1 small can green salsa

Instructions

1. In a large sauce pan cook the chicken in the chili powder, cumin and salt and pepper and 1 tbs butter until cooked through. Let the chicken cool and shred.
2. Fill 87-8 tortillas with chicken, corn, rice, salsa and a little cheese.
3. Roll up tortillas and place seam side down in a 9x13 baking dish.
4. In a large sauce pan, create a roux with 3 tbs. butter and 3 tbs. flour. Whisk until lightly  browned.
5. Add sour cream, chicken broth and cream of chicken soup to the roux and whisk until mixed and thickened.
6. Remove sauce from heat and pour over enchiladas.
7. Cover enchiladas with the remainder of the cheese.
8. Bake at 350 for about 30 minutes.
9. Serve with blistered Poblano Peppers and Mr. Hanky's Russian Imperial Stout.

Chocolate Caramel Cookie Bars or Billionaire Cookie Bars

Listen, on Christmas Day (2013) my friend Stacy, in all her creativity, came to join us for a spotter of the Christmas Bubbly. In so doing, she presented me a treat box full of goodies unmatched. One of the treats in that box was such a hit that later that evening I called her to ask for the recipe. She quite simply denied the sharing of said recipe. In fact she won't even share the recipe with her mother. But wait, there's more! She wouldn't even tell me the name of these rich, delightful morsels! NO NAME!? I have been hunting and experimenting to find a match ever since. I haven't been 100% successful in the search so I've created some that, while not the same, will do until next Christmas! I've used my own nomenclature so I don't have to called them, "Those Yummy Cookie Things That My Friend Gave Me On Christmas Day." For search purposes, I call them Chocolate Caramel Cookie Bars but at home I call them Billionaire Cookie Bars because they are priceless!

This is not an "easy to make" dessert bar, but when you taste them you'll realize it's worth every moment of work involved.

Chocolate Caramel Cookie Bars or Billionaire Cookie Bars

Ingredients - Shortbread

• 2 cups flour
• 1 cup butter (cold) cut up into pieces
• 2/3 cup sugar
• pinch salt 

Instructions - Shortbread

1. Preheat oven to 350.
2. In an 8x8 baking pan, create a sling out of parchment. Place one piece of parchment across the pan one way with an overhang and do the same alternateley. If you were to take it out of the pan, it would look like a plus sign...(see photos above for reference).
3. Put all of the ingredients in a food processor and pulse until the dough looks like wet sand with little clumps that look like Garbanzo beans.
4. Press a thin layer of the dough evenly into the bottom of the prepared pan. (You will have leftover dough. I make a big batch so I can freeze the rest to use in other recipes).
5. Bake for 20-25 minutes, until the shortbread is golden brown. The outer edges of the shortbread will be darker than the center.

Ingredients - Chocolate Caramel

• 1 can sweetened condensed milk
• 1 cup heavy cream
• 4 large egg yolks
• 1 cup, high quality, milk chocolate chips

Instructions - Chocolate Caramel

1. Pour 1 can (14 oz.)  Sweetened Condensed Milk into medium sauce pan.
2. Cook Sweetened Condensed Milk over a medium heat stirring constantly. 
3. When the milk turns a tawny color (the color of caramel, say) add the heavy cream.
4. Whisk the egg yolks in a separate, heat proof bowl.
5. Add a bit of the caramel/cream mixture to the eggs and whisk vigorously (you are tempering the eggs so they do not scramble).
6. Continue adding the caramel to the eggs and the eggs to the caramel until they are combined.
7. Lower heat and whisk for 1 minute.
8. Remove the caramel from the heat and add the chocolate chips, whisk until melted.
9. Once the chocolate chips have melted, pour immediately over the shortbread.
10. Chill in the refrigerator until completely cool.
11. After cooled, remove bars from the pan by using the sling you made for the shortbread.
12. Gingerly cut into mini Twix size bars.
13. Store in the refrigerator.
14. NOTE: You can create many variations on this: The Heritage Cook has a similar recipe that is Gluten Free with Dark Chocolate and Gourmet Magazine has a recipe that uses pre-made Dulce De Leche and Dark Chocolate.