Homecoming 2011

The end of September was Homecoming. Jake took a girl he's known since kindergarten. I told him a year or two ago someday he'd take her to a dance. He told me that was gross - like dating your sister. Amazing what a mother knows.

To save the kids from a meal at Olive Garden (or maybe saving Olive Garden from the kids) we offered to host a dinner for everyone. I was thrilled they were thrilled and set about planning a buffet of heavy hors d'oeuvres. (old caterers die hard)


I wanted the table to look lovely and be a bit more formal than a usual gathering of friends. I didn't want it to be intimidating either. No girl wants to worry over things like this while hoping not to fall off her heels.

For the menu, my hope was to settle on the fine line of teen-friendly but new. Food not foreign, and recognizable but not typical. Grilled chicken skewers not nuggets. We made three dipping sauces to appeal to all palates. There was a crudite platter. The teeny-tiny potatoes were roasted with Rosemary-Orange Salt.

Since I adore cheese and feel a beautiful board should be part of any entertainment plans, I went out on a limb. Suffice it to say it looked just like the photo even after the mass of teens hit it.

There was dining and mingling and conversation.

 

They all had a great time and I loved having "my" boys around and getting to feed them all.

The only thing I can't figure out is how in the hell they can be in high school.

The Hippest of Yellow House Parties

We in the yellow house were super excited to announce Kate Payne, author of, The Hip Girls' Guide to Homemaking would be visiting. On October 8th the big day finally arrived. We hosted the consummately cool Kate and her wonderful friend Wana for a house party and book signing.

Very book signing-ish looking, right? When it came time for signing, Kate didn't sit behind the table, she sat with each of our guests and made friends - then she signed their books. Told you she was cool.

We were blessed with an absolutely gorgeous week in Chicago so her fermented green tomato pickle demonstration took place in the yard near the garden.

Many hip homemakers came out for this event including...

...Wana's lovely dog, Lucy and...

....the ladies of the yellow hen house.

Afterward, treats made from my home-canned stash, mini fritattas, truffle popcorn and a fave sangria were served. There was mingling, conversation and lots of laughter. It never ceases to amaze me how people come together as strangers and depart as friends. How exciting to find those with similar beliefs, desires and passions though times and places are vastly different. That was the best part. It was a really special evening enjoyed by no one as much as I.

Did I take enough pictures to document this day? No, of course not.
Was I inspired? Tremendously!
Will I always remember the warm fuzzy feeling of connection? Forever.
Am I counting the days 'til Kate's next book is released and Chicago makes the book tour? Absolutely!

I am hip as Kate?

Okay. I'll stop there.

Thanks so much for coming Kate!

XOXO,

ALL of us in The Yellow House

A Perfect Cup

Isn't it nice to start a blustery fall Saturday morning with a steaming cup of coffee? Even better when brewed with beans from your favorite local coffee house. Can it get any better?

Yes, when it's sipped from a beautiful mug given by a thoughtful friend.

Butternut Squash Soup for Baby

In September I hosted a terrific group of women to shower our friend and mommy-to-be with good wishes. Since we've come together over food it was important this simple luncheon be tasty and look lovely.

Many years ago, I purchased a dozen 1950's vintage snack trays for $12. Yep, $12 - that's $1 each including the mug. Deal of the century.  I decided to serve squash soup - the (then) mommy-to-be loves squash. A little bunch of dark purple grapes set perfectly in the space previously provided for ashing your cigarette (that never ceases to crack me up-a lady needs to look classy while ashing her cigarette next to her food) Along side were crusty baguette slices to accompany a bite of blue, Gruyere and brie atop a leaf of garden sage. The big empty space? That's where the red apple slices went - I am so annoyed I missed them in the photo. Visualize.

The soup was an amalgamation of several sources. I couldn't have been more pleased with the results and I think you will be, too.

Caramelized Butternut Squash Soup

Smooth and flavorful without being overly sweet as squash soups can sometimes be.

¼ cup unsalted butter

1 large onion, finely chopped

4 large garlic cloves, finely chopped

5 cups best-quality chicken or veal stock

4 cups roasted butternut squash, pureed (other smooth flesh squash may be substituted)

1 generous teaspoon fresh thyme

1 generous teaspoon fresh sage leaves, roughly chopped

1/4 cup whipping cream

2 teaspoons sugar

Melt butter in large pot over medium heat. Add onion sauté until they begin to slightly caramelize, about 10 minutes. Add garlic, cook while stirring constantly until fragrant. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer, allowing flavors to meld about 20 minutes. 

Working in batches, puree soup until very smooth in a blender. Return soup to the pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper.

This soup may be served with a sprinkling of fresh herbs, a swirl of cream or a toasty gruyere crouton. 

The texture and consistency is perfect served from a petite mug as an appetizer or passed hors d’oeurvre.

This soup may be made a day ahead. Chill. Gently warm over medium heat before serving.

Serves: 4 to 6

Syrup Saves The Day!

I like to serve a special cocktail to special people at special events.

In September, I needed a cocktail/mocktail to celebrate the impending arrival of an itty-bitty someone. (itty- bitties are super special) I had requirements: sparkles, seasonality and herbaceous but where to go?

I decide my flavors would include apple, fresh ginger and some of my Little-Shop-of-Horrors-esque  rosemary.  So, what's a girl to do with said ingredients? Duh. Make syrup. Isn't that what I always do?

Heat, steep, strain, chill.

Add 2-3 tablespoons per serving, top sparkling wine or water. What the hell - maybe a good splash of Cognac if you aren't delivering.

Welcome Fall.

Welcome Lilly Sophia!


Apple-Rosemary Syrup
2 cups apple juice
1 cup sugar
5 or 6 nice sprigs of fresh rosemary

Over medium to medium-high bring the apple juice, sugar and rosemary sprigs just to boiling.

Remove from heat, cover and allow to steep 15-20 minutes.

Strain through a fine mesh sieve into a jar and chill.

Delicious for a cocktail but also try it as a finishing glaze on a still-warm pound cake or drizzled on baked apples.

The Trials of Summer

I suppose if I wanted to be ornery, I could say this post was meant to be an addition to the "through the screen door" series -- BUT I COULDN'T GET TO THE SCREEN DOOR!

Care to guess how many people are in the yellow house right now?

Yeah, I don't know either.

They're Baaaackkkk....

Last week when the horrible heat broke for about 10 minutes. The kids came out.

It didn't last long because of the choking humidity.  Still it was nice to see the sleepy neighborhood wake up - if only for a while.

Making Probiotic Soda

Once again, Rebecca was kind enough to share one of her many skills and teach in the Nourish kitchen. This time - pro biotic sodas. My new favorite thing and current beverage addiction. (though those peach-rosemary rose spritzers were a pretty good sweltering day drink.)

Again, I got to sit on the opposite side of the counter and learn from a pro how to make my own natural soda. Full of 40 pro biotics, this fizzy beverage is not only good for your gut but tasty and really, really refreshing on a hot day.

The method is really easy and she shared three different ways to flavor your drinks. We also experimented with some of the many (many, many) fruit and herbal syrups I've been cranking out.

The fresh fruit version was made with wild blackberries Rebecca foraged herself. Love this woman.

And now we wait.

A few days later we are able to bottle it. This is a good way to recycle Grolsch and other clamp top bottles. Another few days on the counter then into the fridge.
 

Slightly sweet, bubbly refreshment on a ridiculously oppressive July day.

And then, I begin again.

Fermenting with Rebecca

In case you haven't realized, the internet is an amazing thing. Earlier this summer, I met Rebecca via a meet-up group connection and a shared interested in cheese making. Through conversation and email, Rebecca assisted a cheese making class I taught for Slow Food and then graciously agreed to teach a fermentation class for Nourish. Neat, huh?

I have always wanted to learn this art but was a bit intimidated to work with live foods. To have an expert teach me was just what I needed to encourage me.
 

It was fun to be on the other side of the counter for this class. I just had to collect the ingredients and equipment.

And prepare many mason jars.

Rebecca is a delight and just as passionate about all things food as I am. We could talk all day!

Many ferments start with whey and for our class, she made raw milk yogurt and drained the whey - away. (ha!)

 

Above, Mary is hiding behind her straight pin turned cabbage pounder.

We added caraway to our sauerkaut before pressing it into jars. The trick to a no-mold fermentation? Weighting the product with a ziploc bag of water during the week long process. I love tips from a pro.

After tasting we made ginger-carrots, beet kvass and sauerkraut. They were all delicious foods that make you feel like you're doing something really wonderful for your health. Bonus-they are delicious!

It was so wonderful of Rebecca to share her knowledge with me. In addition to being a fermented foodie, she is a compulsive food preserver, cheese maker, farm girl, beekeeper and soap maker. A woman after my own heart. You really must check out Rebecca's website to purchase her products. Follow the blog and read all about forays in her many, many other passions.

Thank you world wide web for bringing me Rebecca!

The Best of Friends....Still

Through the screen door I saw Ella and Macy engrossed in a quiet conversation at the end of the sidewalk. I am not sure if they were telling secrets but I like to think they were.

These girls have been friends since they were three. As they've moved through school, made new friends and pursued new interests they've always remained friends.


The Brownies had it right when they instructed, make new friends but keep the old.

This friendship is definitely gold.

A Perfect Gift

Isn't it lovely to be surprised with a gift? Isn't it especially lovely when some one you really, really like gives you something that was seemingly made just for you? Talk about feeling special.


My dear friend Cheri, surprised me with this vintage cake pan last week. Cake-my favorite food. Chickens - love 'em. Vintage quirky - warms the cockles of my heart.

What a lucky girl I am to have a friend like her.

Henry Has a New Friend

The first Through The Screen Door of Spring.

Henry has a new friend.

Hurry up Summer!

The Force Is With Him

Henry is super into Star Wars so it should go without saying that when Hen's birthday plans began we we knew exactly which direction to go.

Doug suggested we hang his vintage X-Wing Fighter from the light fixture above the dining table. Henry was thrilled.


We did Star Wars Mad Libs, played Hot Death Star and practiced using the power of the force by balancing balloons on light sabers. The kids made sack puppets, too. Meet Admiral Sackbar.


Puppets are always fun!


Our plans started with this great cupcake kit from Williams-Sonoma. We especially liked them because they were" old school". Jake helped Henry frost them and sprinkle them with sugar.


The" galactic star" of the party?


Yoda sodas! 7-Up and Lime Sherbet. I added the lime slice ears. Cute, huh?


My little Luke Skywalker had a great day and a good time was had by all!

May the force be with you.

Ella's 10.8th Birthday Party

Ella's Birthday is in June and the summer is a difficult time to have a birthday party. The best laid plans always seem to coincide with vacations, camp and other summertime pursuits so in the last year or two we've had her party in the winter, usually January. This year it was February. Certainly a case for better late than never but parties are fun and we didn't want to miss the opportunity to follow through with the cool plans we'd been talking about for months.

She decided she wanted to have a "Green Party". We used recycled napkins, because they were super cute, but otherwise the serving pieces were re-usable. I set the table with lots of natural stuff and used a scrap of burlap as a table cover.


Rather than dinner she wanted to have snacks so I made a lovely organic crudite with homemade yogurt dill dip served from a Ball jar. They also enjoyed organic grilled chicken skewers, whole wheat tortilla roll ups with turkey and herbed cream cheese and bottled Izzy sodas.


They made unbleached muslin tote bags decorated with patches and scraps of fabric. At the party's end we filled them with pencils, chip wood boxes filled with embroidery floss for braiding, reusable straws and owl shaped tiny erasers.

For dessert there were mini cartons of Ben and Jerry's since they are such a sustainable company and make THE BEST ice cream ever. Ella loves ice cream.

There was a lot of girl fun. Ella and I are already planning our next event.

Like mother like daughter!

The Sucker Saga

This year when unpacking the Valentine's decor, I stumbled across a recipe/idea I pulled out of a magazine years ago. Valentine Suckers. Of course, I had to make them for Ella and Henry to attach to their handmade valentines.


The other bonus was a trip to the craft store. I love craft stores. I found Hobby Lobby had the best and most complete selection. It is there one may select from many mold choices and flavorings. Be sure to buy the tempered molds designed for hot sugar. Chocolate molds will not hold up to the 300 degree heat. The flavoring packages include a variety of recipes.


Candy making is fascinating to me. It starts with corn syrup, water and sugar, cooks to 300 degrees, remove from the heat and stir in the flavoring extract or oil and it's candy. Very cool.

Various recipes suggest adding the coloring at various times. Since I used paste coloring and wanted to be sure it was distributed evenly, I added it with the ingredients in the beginning. It worked out fine.


Lightly canola oil sprayed molds at the ready, sticks in place. Since I was unsure exactly how many suckers a "batch" of hot sugar made, I also had two trays of "jewels" to use up the extra. The "jewels" were adorable in cello bags tied with wide satin ribbon for Jake and Max's "girl friends". They also pulled Jake and Max's forgetful friends out of certain Valentine misery. Nice to know they have their buddies backs.


The trickiest part is pouring the hot sugar into the mold. I suggest a glass measuring cup. Work quickly since it cools really fast.


I think they were really adorable. However, I do want to share a few things I leaned on Sucker Street...

#1 - Buy as many molds as you can if you have a ton of suckers to make.

#2 - Realize before you start that 30+23 = 53. If you subtract your own two kids from the equation that's 51. Sucker sticks and bags come in packs of 50.

#3 - 50 is A LOT of suckers.

#4 - Start making your suckers well before the day before the "need by" day.

#5 - While I typically seldom rely on my microwave, in this case it was huge help. Microwave batches are smaller so if you have limited molds, it's the only way to go.

#6 - Cinnamon oil will take the varnish off a wood surface. For real.

#7- Avoid cherry extract at all costs. While it may be tasty in the end, it makes the entire house smell like Robitussin for a very long time. Gross.

#8 - More often than not, my insane projects "for the kids" are my own self destructive path to stress and anxiety. Midway into the path of said anxiety, one must continue forward since it's "for the kids" and I've elevated the suckers to rock star status.

#9 - There is always at least one kids sick on Valentine's Day so stop while you're ahead.



In the end, we had a lovely Valentine's Day gathered around the fondue pot. Much cheese and chocolate were consumed and really, besides love, what else do you need?

Happy Cha-Cha Slide Friday!

It's no surprise that I love a house full of kids. It may also not be a surprise that I am somewhat of a dork and relish nothing more than doing dorky things with kids. Okay, maybe acting like a dork and making them do dorky things. All in the name of fun.

Awhile back after school on a Friday, Jake and I were listening to music in the kitchen and decided to do the Cha-Cha Slide. Familiar with it? The Cha-Cha Slide by Mr. C is the line dance sweeping roller rinks and weddings across the nation. (ha!)

It of course followed that the Cha-Cha Slide became obligatory on Friday after school - no matter who you are.


To date we've had just over a dozen partake of this Friday ritual. If you are here, you must dance. Oh yeah, we all dance in the kitchen.

Get funky with it!


They get better every time as does the level of enthusiasm.

Two new cross country kids did their inaugural dance last week. Good sports and a great group of kids!

The best part is the "regulars" know to expect it and actually look forward to it. I love that almost as much as I love that they are here.

Happy Cha-Cha Slide Friday!