You’ve got your coffee…but what about a little something to go along with it on this Monday? I’m opting for some of these tasty biscotti that I conjured up a few weeks ago.
The main ingredients are candied ginger chunks, cornmeal and chocolate. I show you how to make your own candied ginger here.) There’s also orange zest, almonds and anise seed. It’s a pretty flavorful treat that is super easy to make. Bring some with you for catching up with a friend or to your office to share with coworkers. The mix of flavors within will leave your cohorts in awe of your supreme baking abilities (which you may or may not have…but let’s just let them think you do either way).
For the full recipe and some more photos, head over to my recipe at Eat Boutique.
Turns 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.
The process is pretty simple. If you can boil water, you can make these candied ginger treats!
- Ginger Root (As much or as little as you’d like to make)
- Peel the outside layer of the ginger root off using the concave side of a spoon
- Slice ginger root into thin rounds
- 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
- Strain ginger from liquid.
- Place sliced ginger on baking rack and let dry for at least 5 hours
- Toss ginger slices in a bowl with sugar
Or 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.
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.
This 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.
To read on, follow the link for the full post at EatBoutique.com
I know I still have to update my reupholstery project progress. Until then, here’s a post and some photos I did for Eat Boutique. It features the amazing creations of EHChocolatier out of Somerville, Mass. You’ll be able to experience them in person at this year’s Eat Boutique Holiday Market in Boston in about two weeks!
I have heard great things about EHChocolatier for quite some time now, but had yet to experience their products first hand. It took me a while, but now I understand why everyone who enjoys quality chocolate is so excited by this maker.
The assortment of bonbons and confections available from this Somerville, MA operation are as appealing to the mouth as they are to the eye. Just one glance at any of the products offered by EHChocolatier, and you can tell you are in for a rewarding experience.
These chocolates are made with love, which gives each of them a unique glow one can see and taste. When discussing the business with Elaine Hsieh, cofounder of EHChocolatier, I inquired about her favorite product to produce and/or consume. Her response -“ Egads, that’s a difficult question to answer!” – sums up the product line and its appeal. She went on to say that “All of our products are especially delicious when they’re still a little warm and just made. I never tire of making ganaches and watching them come together through all the different stages while I’m stirring along. It’s a thing of beauty and it never gets old.” Her passion clearly carries over to the final products.
Find out more about the Eat Boutique Holiday Market and EHChocolatier by using this link!
So I had a REALLY great time shooting and writing this post on Union Square Donuts in Somerville, Mass…
Are donut parties something that people do? They should. And every single one of those parties should be catered by Union Square Donuts in Somerville, Massachusetts. It is guaranteed I would never decline an invite.
I’ve heard folks around town talking about this donut shop for the better part of a year, so I’m delighted to report that I finally got my hands/mouth on one of these. (Okay, fine, I tried six flavors – if we’re being honest.)
The popular donut making operation started out as the brainchild of Josh Danoff and Heather Schmidt. After a mere two months at their first location, the duo’s creations were in such demand that the business had to relocate to a larger space (its current location at 16 Bow Street).
The donuts are (does it even need to be said?) made fresh daily. I arrived at 10 AM the morning of my visit, which happened to be the release time of the special Fluffa Nutta donut, a marshmallow Fluff topped donut with peanut butter cream filling.
I mean, seriously! Fluff was created in Union Square and is a bit of a local celebrity – there is even an annual Fluff festival, at which these will hopefully be making an appearance.
See my full post on Union Square Donuts at Eat Boutique.
After wanting to take an upholstery class for a while, I finally was able to get in and sign up before all of the spots were filled in this 9 person learning experience. I also purchased a spot for my husband, as he is also interested in learning how to restore furniture appropriately.
I found this chair on Craigslist for $48 and it was exactly what I had in mind. It was an antique and had character in its bones, which I suppose were my only criteria. Upon starting to take this apart, tack by tack by tack, it became clear that this chair had originally been crafted with great care. The instructor noticed this as well, and commented on the hand sewn details of the interior, the hog hair filling, the burlap crown on the inside of the cushion filled with more hog hair, and the different sized tacks used for differing details.
Another interesting part which I loved about the chair, as did the instructors, was the backrest of the chair. The fabric had been sewn, tacked and held in place with handmade buttons in an intricate way which would have taken great skill and talent to accomplish. It may not show in the photo below, but it is quite impressive in the flesh (fabric?).
The underside of the chair was dusty and dried out, and was easy to take apart. With each tear and pull, more dust floated out and I was able to get a clearer view of the springs.
By the end of the three hour class, I had removed EVERY tack, which was one of the most meditative and relaxing things I have done in a long while. There was something so satisfying about pulling and picking out each individual spike. The only thing left intact is the fabric and hog hair on the front of the backrest. This is to preserve the uniqueness of the chair, and replicate it when reupholstering it.
I will update my progress here as the weeks go on. Now to decide on a fabric….
I sometimes forget how a few simple ingredients can come together to make a dish that truly stands out. This is one of those recipes, and I would like to thank Sara Forte for bringing this to my attention in her cookbook of delights, The Sprouted Kitchen – a tastier take on whole foods.
I try and utilize fresh ingredients which haven’t traveled too far as often as I can. This recipe called for fresh strawberries, and there are plenty of berries around this time of year. Another main component of this unusual (amazing!) take on a quesadilla is goat cheese, which is another locally produced item that is fairly easy to find. Pair those with leeks, mozzarella and brown rice tortillas, and you’ve got the makings of a memorable treat.
Leeks and strawberries and goat cheese? Yes, they do work together. Each of these ingredients has its own distinct flavor characteristic which manage to meld together in such a way that you are left wondering why you haven’t ever put these together all at once before. (It may also lead to run-on sentences.) I’ve had similar flavor combinations in the past and called on those examples to tell myself that this would be amazing. It was, and much more than I was hoping for. Are you feeling reassured yet?
For more, head over to the rest of my post at EatBoutique.com