Tag Archives: photo

Finished! My Reupholstered Victorian Chair

17 Sep

FInished Chair

So it may have taken a year, but this chair is finally complete! I put so many hours into this piece and enjoyed every single minute of it (except for maybe the multiple tacks I hammered into my fingers).

Here’s a shot while I was adding the double welt around the edges…

double weltI made each button on this chair by hand and secured each individually. I folded and unfolded so many times to get the seams and crevices aligned perfectly. I fluffed and set the horsehair and hoghair inside the seat and the back to get it all arranged just right. I tied each spring in the chair eight ways and tacked the twine into place.

The devil is in the details, but the details are what make this chair stand out!

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The chair has definitely transformed from its previous (and original!) fabric…

Chair Before

While I did enjoy the original design, the fabric was worn and dingy, especially on the seat. I tried to mimic the original design in my version. The instructor of the class was very impressed with the original details (which made me feel like a horrible person for tearing it all off!) but was also pleased with the amount of effort and thought I put into the redesign.

Classes were always exciting and there were plenty of points I wouldn’t have even thought about, so having a teacher who has decades of experience in reupholstering the right way was a blessing. There are two ways to do things: the easy way and the correct way. While it takes a little more patience and time, I like to opt for the correct way in situations like this, especially if I am using energy and time to learn a skill.

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There was a lot of “measure twice cut once” running through my head. To further complicate things, I had to be sure to cut the fabric so that velvet all ran in the same direction…otherwise it would have affected the colors matching perfectly…something I probably would not have come up with on my own.

I ended up giving this chair to my mother for her birthday, as it was nice to be able to gift something I made with my hands (other than food for a change!) and to give her something that held something special as opposed to something store-bought. It also fits in nicely with her circa 1881 home.

I’m looking forward to my next reupholstering adventure soon!

Lemon Ricotta Gnudi

28 Jul

 

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This pasta was a joy to make, and really freaking simple. Two of my favorite qualities in a dish. Plus, now that fresh vegetables are so much more readily accessible here in the Northeast (yay summer!), it’s easy to get creative with your pairings.

If you’re curious, gnudi are sort of like gnocchi, and I’m not positive of the true difference (which I feel my Italian ancestors would be deeply disappointed by). My understanding is that gnocchi are traditionally potato-based while gnudi are traditionally ricotta-based. Maybe? Maybe.

These guys are made-up mainly of ricotta, flour, bread crumb and egg. They are delicious, fluffy little pillows of flavor once complete. Just take a look at all these gnudi pics! (Sorry, I couldn’t not put that in this post.)

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This recipe uses fava beans in the supporting role. This legume isn’t one that I use often – or ever – but I’m glad I introduced my kitchen to it for this recipe. If you don’t like the fava bean option, it’s cool. We can still be friends. Peas, edamame, lima beans – whatever you fancy – will work just as well.

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The gnudi dough mixture also contains some lemon zest and basil. They blend in nicely, and compliment the flavors well. You can also, as always, add in some of your favorite herbs from your herb garden. (Check out my Radio Flyer Herb Garden for some ideas!)

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Once the gnudi dough has been shaped and floured, they will need to be chilled for a bit. At least an hour – or if you’re unlike me and plan things ahead, up to 24 hours before you’re ready to indulge.

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Once you drop these into boiling water, let them sit there until they float to the top. When that occurs, let them cook for about two minutes more. Scoop the cooked gnudi out and combine them with the butter/fava bean mixture (in the recipe below…). Eat up, and enjoy!

To make, click to the right to expand ingredients and recipe.  Continue reading

50 Shades of Grey (Goose) Dirty Martini.

25 Jul

Martini

In celebration of the Fifty Shades of Grey movie trailer, People.com chose a few cocktail recipes they thought would fit nicely with the release, with one of my own being featured. I created this recipe for an Eat Boutique post that I did, and am sharing it here again. 

Given the circumstances, I think I will be referring to this one as the Fifty Shades of Grey (Goose) dirty martini from here on in.

 

Martini

 

Extra Dirty Martini
Makes 1

2½ shots vodka
½ shot dry vermouth
5 tsp. olive brine

In a cocktail shaker, mix ingredients together over a generous amount of ice. Shake and pour mixture into a chilled martini glass, garnish with a few olives.

 

Martini

Turkish Pickled Ramps

23 Jul

While cleaning out my fridge, I found this jar of pickled ramps that I prepared at the end of April (when ramps were in season…). While it may not be pertinent to the summer harvest, I still enjoyed making these photos and the shoot that accompanied it, and am sharing them here.


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For ingredients and instructions on how to make these addictive pickled ramps, head on over to my piece at EatBoutique.com.

Grilled Oysters.

21 Jul

GrilledOysterstype

While I enjoy oysters all year-round, there’s something about summer in New England that gets me craving these bivalves on a far too regular basis. Not that I’m complaining, as this is the place to have those kinds of cravings. There are many varieties to choose from, should I ever become bored with one. My favorites span from Nova Scotia to Cape Cod, with many subtle and not so subtle differences between each location.

The traditional method of consuming oysters – raw with some lemon, cocktail sauce and/or horseradish – gets me every time. I love it.

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However, I’ve branched out a bit and have had some exciting combinations lately – including shaved pickled ginger ice and red wine mignonette. I could also devour an entire batch of fried oysters in under thirty seconds if it weren’t for forcing myself not to do so. I had yet, however, been in the good fortune to indulge on a grilled oyster. That’s where this recipe, my backyard and the delightfully simple process for making grilled oysters at home come together.

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I collected the ingredients and created this recipe to share over at EatBoutique.com. If you’re curious as to how to make these delicious crowd pleasers, follow the link to find out how!

 

Winter Treats: Make your own Candied Ginger

16 Feb

CGleadTurns out, making candied ginger is really easy. And much cheaper to make on your own as opposed to buying a small package in the store.  Plus, once you make your own, you’ll have a long lasting supply of candied ginger that you can access at home, at the office, in the car…wherever!

I was never a hardcore fan of the store bought variety. I actually don’t think I’ve ever purchased a package of my own. But there was a quality about the flavor and the small, sugary slivers that I did enjoy. So that is what lead me to making my own.

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The process is pretty simple. If you can boil water, you can make these candied ginger treats!

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Ingredients:

  • Ginger Root (As much or as little as you’d like to make)
  • Sugar
  • Water

To make:

  1. Peel the outside layer of the ginger root off using the concave side of a spoon
  2. Slice ginger root into thin rounds
  3. Bring equal parts water and sugar to boil and add in the sliced ginger root. Lower the heat and let simmer for about 30 minutes
  4. Strain ginger from liquid. 
  5. Place sliced ginger on baking rack and let dry for at least 5 hours
  6. Toss ginger slices in a bowl with sugar
  7. Enjoy

Extra-Dirty Martini.

20 Jan

MartiniOr would that be a Filthy Martini? Either way, I enjoy these. 

There was a period of time, somewhere around my early-to-mid twenties, when I would only drink dirty martinis. My affinity for this libation arose after a friend of mine introduced me to a properly made “extra dirty” martini. I will forever be thankful to him for making my acquaintance with this cocktail and the olives that accompany it.

Martini

Martini

Whenever I travel to northern New England, I always make time to stop in to my favorite place for drinks and comfort food. Located in Eaton Center, NH, this pub is a little nook tucked away at the back of an 1880s boarding school – now turned into an inn at Crystal Lake. 

MartiniThis place will always – always – have the best dirty martini I have come across in my travels. The gathering room is called the Palmer House Pub. It is where the locals gather while the tourists and leaf peepers/skiers dine in the attached restaurant….Finding a bartender who can make this with the correct proportions of vodka to vermouth to olive brine is not as common as I would like it to be. There is one place, however, that I can always count on.

Martini

Martini

To read on, follow the link for the full post at EatBoutique.com

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