Chive blossom vinegar with lemon.

Chive blossoms!

I’ve been making chive blossom vinegar for a few years now. It all started because my chive plant was turning into a chive bush; no joke. It was humongous. And it began blooming so much that my entire yard was covered in the blossoms that eventually dried and fell off the plant. The blooms carry seeds, obviously, and where they land, new chives can grow. I didn’t want a yard full of chives, needless to say, so I began cutting the chives with blooms off and sticking them in jars of water, like fresh flowers. Which was fine. But my kitchen always smelling like a baked potato when the temperature was high wasn’t ideal (even though they are pretty).

So I did some research and discovered all the things you can make/do with them! Turns out they’re 100% edible. They make a great garnish for soups and salads, and they also make a mean infused vinegar.

Chive blossom vinegar with lemon.

That chive plant was taken from me in a hurricane. The pot it was in blew over and the plant never recovered. However, I since replaced it and my new one is just as big as the other one was, so I’m still getting blossoms up the wazoo. So now I’m finding new ways of making that old standby: chive blossom vinegar.

This one is inspired by a post I found on the internet at My Humble Kitchen. The lemon slice makes it smell ah-may-zing, and I’m sure will add a brightness to the flavor.

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Bacon bourbon.

Bacon fat-infused Maker's Mark bourbon.

A couple of years ago, you wouldn’t have thought I’d be interested in doing much of anything with whiskeys or bourbons. Bacon… well, let’s be honest. Bacon is the ONE reason I couldn’t be 100% vegetarian. I have managed to keep most meat products out of my mouth most of the time. The two weaknesses I have? Chicken and bacon. I don’t know why. Maybe because they’re delicious.

Anyway, I have a lot of bourbon here to work with. You think you understand that statement but until you’ve seen a photo of the amount of bourbon Jay has, or seen it in person, you don’t really understand.

And the only one I really like? Maker’s Mark.

Bacon fat infused bourbon.

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Peanut butter birthday pie.

For three people in my life, I have a rule. Only three people. The rule is: on your birthday, you get to pick one baked good- anything you want- and I will make it for you and you get the entire thing to yourself. You won’t be asked to share it. You can do with it whatever you want. Eat it all by yourself while watching TV, share it, bring some to work, smear it on your face and run around town naked, etc.

Okay maybe not so much that last one… Anyway

Oh look, sneaky highly edited preview wedding shot!

Sneaky wedding preview shot!

So, only THREE people get this privilege- there were four, but my Nana passed away almost 4 years ago. Today actually would’ve been her 97th birthday, and she would get whatever she wanted. But that happened regardless of what day it was, let’s be honest. Anyway, there are three people in the entire world who have this privilege and two of them (my parents) get it for an extra day each: Mother’s Day/Father’s Day as well as their birthdays. The third person is Jason.

But sometimes… even if they pick something on their own, I see a recipe that just screams their name. So they get two things.

Peanut butter pie topped with pretzels, crumbled chocolate cookies & peanut butter chips.

Jay has picked a variety of things over the years, sometimes cupcakes. Sometimes cookies. Sometimes pie. This year, he chose cheddar dill scones (I know, random). Which was fine by me. However I also had another trick up my sleeve: peanut butter pie. And since its not quite his birthday yet- it’s actually this Saturday, the 23rd- I could make more than one thing easily.

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A simple simple syrup & vodka cocktail, please.

A refreshing spring & summer cocktail with lime simple syrup, vodka and seltzer.

As of last night, Mad Men is over. Forever. Adieu, Don Draper/Dick Whittman. Goodbye, Peggy Olson. Adios, Joan Harris. And Roger Sterling! Oh, how I’ll miss Roger & his antics. Now that this show is over, who are we to look to for suave yet incredibly sexist reminders of days gone by? Who else on TV will remind us not only how far we’ve come socially, but also remind us on a weekly basis that men (…and women) today dress like slobs? Who else will have us yearning for cocktails – and cigarettes- constantly?

I don’t know. All I do know is that I happen to love the idea of the “cocktail.” Especially this time of year. Open windows, sunshine, and a nice cool cocktail.

A simple simple syrup & vodka cocktail, with lemon and lime.

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Ready for rhubarb: baked & pickled.

Bowl of rhubarb (click through for two rhubarb recipes)

Rhubarb comes and goes very quickly. It’s fleeting, rhubarb season. You simply cannot just walk into a store here and get rhubarb any time you want during the growing season. It sells out of the markets & supermarkets almost immediately. My mother absolutely LOVES rhubarb, and the season usually coincides with Mother’s Day, so I try and get some to make her something special. When I find it, I try to grab it. But if its not the greatest quality, or if its on the pricey side, I skip it. The stalk I bought for these two recipes was pretty huge, and I paid a little over $2.00 for it. It went into these pickles and also the next recipe which you’ll see in a few days (so keep that in mind).

So yes, in this post, it’s a two-for-one. One rhubarb cake recipe, and one pickled rhubarb recipe. First, the cake!

Rhubarb cake.

Rhubarb is really, really pretty. There are two main kinds; the bright pinkish red kind (this one) and the light pink and green kind. And then there are a bunch in between, of course, but those are the two main color types you’ll find in your store/market. Both colors are fine for any purpose, so long as you be sure to cut off all the leaves, if they come with them still attached. Rhubarb leaves are poisonous! This is especially important to remember if you buy your stalks from a farmer or a farmer’s market, or get them from someone who grows it. I know the brighter pink ones are more “attractive” aesthetically, but the pinkish/green ones can be very pretty too. I like to use a mix if I can find both.

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Friday Fifteen: we’re back, and it’s SPRINGTIME!

Pink African violet in the sunshine.

Time to dust off all the old pots and fill ’em with new soil! Get those seeds ready! And break out the f*&!#in’ lemonade… It’s SPRING! And I am so excited.

This year I’m starting the year off with my garden bed all ready, and my yard all resodded. Is that a word? Anyway, yes, the garden. My little babes are growing like weeds. So far we have: Globe tomatoes, Pickler’s Hybrid and Pickling cucumbers, Baby Leaf Catalina Spinach, sugar snap peas, jalapeño, and Wild Arugula as well as chives, chocolate mint, sweet mint, and lemon balm. We’re currently  planning our garden bed extension, which will be to the left of the current one and will hold just as much, but be a different shape. You’ll just have to wait & see it! Also we will be creating a separate area for our cucumbers, since last year they got just a lil bit cray cray. Just a lil.

I haven’t done one of these since November, so I thought it was time.

Friday Fifteen: Spring | Sunny screened-in back porch.

 

1. As you (most likely) know, I got married April 3rd of this year! So I am currently celebrating one month and five days of being married… plus 12 years, 9 months and 27 days of being together. Ha. So on that note, I LOVE these invites/thank you’s from Royal Steamline. I loved my invites, and I still think they’re the coolest ever, but these are pretty freakin’ cool. Speaking of which, pictures to come, I swear!
2. My sister-in-law and her boyfriend bought us a ton of awesome stuff of our Crate & Barrel registry, including a bunch of barbecue items, like this corn griller basket. I can’t wait to make this grilled corn with chili butter recipe using it!
3. I want these spring rolls. Now, plz.
4. Being that the image above is of the potting bench Jay made me last year, I think it’s fitting that I link to a how-to on making a shed to house your garden tools.
5. And, in that same vein, here’s a how-to on starting a garden from seed, and a link explaining how to save the seeds from vegetables. Awesome instructionals!
6. If you, too, are growing cucumbers, then you’re going to need to browse the ‘pickles’ category. And if it’s your first time growing them- trust me.
7. I’m seriously into browsing vintage and antique rings lately; mainly the settings and details because of a project I’m planning for my mother’s engagement ring (that she gave me when I turned 21). The best inspiration can be found at Trumpet & Horn and Leigh Jay Nacht.
8. I love DIY projects, and I love a good cocktail… so why not make some fancy tumblers?
9. I found this awesome tutorial for a glowing table, and now I want one! But my question is: does the glowing powder come in a color other than blue?
10. Cilantro-Chile vinaigrette. All day.
11. And HOMEMADE SAMOAS?!? ARE YOU SERIOUS???
12. I’m in loooooove with this Anthropologie dress. Oh, man. So spring-y and girly yet the black gives it a little edge and oomph.
13. I know it’s not everyone’s cup of tea (which is also why I’m putting it towards the end on our list), but Ask A Mortician on YouTube is incredibly interesting, funny and thought-provoking. So I’m throwing it out there… because really, its something we should all just face & come to terms with… and yes, maybe sometimes laugh at. Caitlin Doughty is very good at what she does and definitely manages to make it accessible and less scary-morbid.
14. I love these cedar planters. LOVE THEM. Now I need some (maybe brightly painted ?) wooden planters… *cough*Jay*cough*
15. And don’t forget- Sunday, May 10th is Mother’s Day here in the U.S.! Here’s a few pictures of the cupcakes I made for my mom. “Paris” cupcake liners & toppers by Meri Meri (they no longer make this one). In case you didn’t know, she’s a huuuuge Francophile! 

Mother's Day "Paris" cupcakes.Mother's Day "Paris" cupcakes.Mother's Day "Paris" cupcakes!Paris-themed Mother's Day cupcakes.(photo edit/HB1 filter by VSCOCAM, gold-rimmed plate- vintage Pyrex “flamingo” dinnerware)

 

Je T’aime, Momma Dukes, and to my new mother-in-law, and to all you lovely ladies who have procreated. And thank you on behalf of your (perhaps sometimes ungrateful) children.

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Let’s talk about berries & bundts, bitches.

Remember I said I never make cakes? Unless its easy? Well… yeah. This is why I’m obsessed with these tiny little mini-bundts. Remember the mini-bundt pan I spoke about a few months ago?

Strawberry ricotta mini bundt cakes.

I love it. Mini-bundts are my new favorite thing. They’re SO easy to just fill up with a recipe and bam- instant fancy. They make any recipe look awesome-r. And way cuter, let’s be honest. Not that ricotta cake needs help being awesome, but look. So cute.

Strawberry ricotta mini bundts.

And strawberries are cute, too.

Strawberries for ricotta mini-bundt cakes.

When you find yourself with strawberries on sale, and you’re dying for the fresh smell of a summer berry even though it’s only late April, you just buy ’em. And make cakes.

And jam.

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