easier, and i was thinking about using a combo of blueberry preserves and strawberry or raspberry preserves (instead f the apricot) to customize a design
fruited-cheesecake flag
definitely more labor-intensive, but also more impressive
Thursday, June 30, 2011
Which should I make for the Fourth of July potluck?
apricot cheesecake bars
easier, and i was thinking about using a combo of blueberry preserves and strawberry or raspberry preserves (instead f the apricot) to customize a design
fruited-cheesecake flag
definitely more labor-intensive, but also more impressive
easier, and i was thinking about using a combo of blueberry preserves and strawberry or raspberry preserves (instead f the apricot) to customize a design
fruited-cheesecake flag
definitely more labor-intensive, but also more impressive
What to do with that Bic razor you got in the mail with your last purchase
Wish List for Domestic Violence Services of Snohomish County
Gift Certificates
One of the best ways to help is to donate gift certificates.
Transitional Housing Units
With your help, this year DVS will supply the items listed below to over 300 victims and children. We ask that all items be new or gently used.
Shelter Needs
With your help, this year DVS will supply the items listed below to over 300 victims and children. We ask that all items be new or gently used.
Specialty Personal-Care Items
** Items NOT Needed **
Bring individual donations to:
The New & Again Thrift Shoppe
3116 Rucker Ave (½ Block South of Pacific)
Tuesday–Friday, 10 a.m.–6 p.m.; and Saturday, 10 a.m.–4 p.m.
Please call in advance: 425-258-4428.
To arrange a donation drive for groups, call 425-259-2827, ext 24.
When dropping off items, please include your contact information (name, address, telephone number, and email address) plus a brief description of the donation so we can thank you for your generous donation and mail a receipt for your records.
Thank you for your generosity and for your support of the victims and children we serve.
from http://www.dvs-snoco.org/wishlist
Gift Certificates
One of the best ways to help is to donate gift certificates.
- for pizza parlors (enables the women and children in the shelter to have a special treat)
- for clothing stores (Old Navy, Fred Meyer, Kmart)
- for shoe stores (Payless)
- for grocery stores (Safeway, Albertsons, etc., so food items that are culturally appropriate may be purchased by shelter residents)
- for transportation (bus passes or prepaid gas cards for job and home hunting)
Transitional Housing Units
With your help, this year DVS will supply the items listed below to over 300 victims and children. We ask that all items be new or gently used.
- new twin or double mattresses
- pots and pans
- new bedding sets (twin and full)
- new towels
- dish sets
- silverware sets
- shower curtains
- telephones
- microwave ovens
- coffee makers
Shelter Needs
With your help, this year DVS will supply the items listed below to over 300 victims and children. We ask that all items be new or gently used.
- twin sheets and blanket sets
- bath towels and washcloths
- laundry and dish soap
- bleach and cleaning products
- blow dryers
- curling and straightening irons
- socks (women's and children's)
- pajamas (women's and children's)
- underwear (women's and children's)
- slippers
- sleeping bag (children's)
- deodorant
- large tote bags
- full-sized lotion
- full-sized shampoo and conditioner
Specialty Personal-Care Items
- African American hair-care products (straighteners, conditioners, oils, pomades
- hair color)
- makeup (black or brown eyeliner and mascara)
** Items NOT Needed **
- prepaid phone cards
- quilts
- pillows
- tampons and sanitary napkins
- toothbrushes and toothpaste
- dental floss
- women's cosmetics
- stuffed animals
Bring individual donations to:
The New & Again Thrift Shoppe
3116 Rucker Ave (½ Block South of Pacific)
Tuesday–Friday, 10 a.m.–6 p.m.; and Saturday, 10 a.m.–4 p.m.
Please call in advance: 425-258-4428.
To arrange a donation drive for groups, call 425-259-2827, ext 24.
When dropping off items, please include your contact information (name, address, telephone number, and email address) plus a brief description of the donation so we can thank you for your generous donation and mail a receipt for your records.
Thank you for your generosity and for your support of the victims and children we serve.
from http://www.dvs-snoco.org/wishlist
Paris in the spring
The Heiress
The Rest of Us
The Rest of Us
$49.00
Forever21 Floral Crepe Chiffon Skirt, navy/teal
$19.80
$29.99
Traffic stopping
The Heiress
The Rest of Us
The Rest of Us
There are far more literal shoes out there in abundance, but I switched to a sandal that I thought captured the essence of the original while in a style I vastly preferred. *editor's whimsy*
Tank courtesy of Gap, sweater and skirt courtesy of Forever 21, sandals courtesy of DSW, and hobo bag courtesy of Amazon.
Casual but never sloppy
Let's start with an easy one
Wednesday, June 29, 2011
Some other night this week
All recipes courtesy of Martha Stewart, Martha Stewart's Dinner at Home (New York: Crown Publishing Group, 2009), pp. 88–93.
Honey-Glazed Chicken Skewers
Serves 4
1/2 cup red wine vinegar
1 garlic clove, minced
coarse salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon honey
2 tablespoons extra-virgin olive oil
8 boneless, skinless chicken thighs (about 3 pounds), each cut into 3 pieces
1 large red onion, peeled, root end left intact, cut through the root into 8 wedges
Preheat oven to 375^F. Stir together vinegar, garlic, 1 1/2 teaspoons salt, the honey, and oil in a large bowl; season with pepper. Add chicken and onion to the marinade. Let stand at room temperature, tossing occasionally, 15 minutes.
Thread 6 pieces of chicken and 1 onion wedge onto each of 4 skewers. Transfer threaded skewers and remaining onion wedges to a nonreactive baking sheet; drizzle marinade on top. Roast, without turning, until chicken is cooked through, 35 to 40 minutes. To serve, divide skewers and onion wedges among plates; drizzle with juices from pan.
Summer Squash and Olive Phyllo Tart
To keep phyllo dough from drying out, work with one sheet at a time and keep the rest covered with a damp kitchen towel. Unused phyllo sheets can be wrapped well in plastic and refrigerated for up to one week. Serves 4
3 tablespoons coarsley chopped fresh flat-leaf parsley
2 tablespoons coarsley chopped fresh oregano, plus sprigs for garnish
1 tablespoon coarsley chopped fresh thyme
1 garlic clove, minced
1/4 cup extra-virgin olive oil
coarse salt and freshly ground black pepper
2 small zucchini, cut into 1/8-inch thick rounds
2 small yellow squash, cut into 1/8-inch thick rounds
6 sheets (12 by 17 inches) frozen phyllo dough, thawed according to package instructions
3 tablespoons unsalted butter, melted
1/2 cup pitted Kalamata olives
Preheat oven to 375^F. Stir together chopped herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss zucchini and squash with remaining tablespoon oil in a separate bowl; season with salt and pepper.
Unfold phyllo dough; cover sheets with a slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough onto baking sheet. Lightly brush dough with melted butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
Spread herb mixture over dough with a spoon. Arrange zucchini and squash on top, then add olives. Bake until crust is browned around edges, 25 to 30 minutes. Let cool slightly before cutting into pieces and serving; garnish with oregano sprigs.
Cantaloupe Wedges with Feta Cheese
In this summery starter, tangy feta and crushed peppercorns provide a Greek spin on the more familiar prosciutto-wrapped melon. Serves 4
Coarsely crush peppercorns with the side of a large knife (or with a mortar and pestle). Just before serving, cut cantaloupe into 4 wedges. Place 1 wedge and 1 piece of cheese on each serving plate. Sprinkle cheese with peppercorns, dividing evenly.
Espresso Cream Crunch
Briefly chilling the bowl (especially if it's made of metal) keeps the cream cold and makes it esier to whip; crushing the espresso beans one at a time will prevent them from sticking together. Serve thin, crisp cookies, such as chocolate-dipped ones, on the side; or offer your favorite almond wafers or biscotti. Serves 4
1 1/4 cups heavy cream
2 tablespoons plus 1 teaspoon sugar
1 teaspoon instant espresso powder (not instant coffee granules)
1/4 cup chocolate-covered espresso beans (about 30)
Whisk together cream, sugar, and espresso powder in a chilled bowl until soft peaks form. Refrigerate cream mixture until ready to use.
Lightly crush espresso beans on a cutting board, 1 at a time, with the side of a large knife. Just before serving, gently fold crushed espresso beans into cream mixture. Spoon into bowls.
Honey-Glazed Chicken Skewers
Serves 4
1/2 cup red wine vinegar
1 garlic clove, minced
coarse salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon honey
2 tablespoons extra-virgin olive oil
8 boneless, skinless chicken thighs (about 3 pounds), each cut into 3 pieces
1 large red onion, peeled, root end left intact, cut through the root into 8 wedges
Preheat oven to 375^F. Stir together vinegar, garlic, 1 1/2 teaspoons salt, the honey, and oil in a large bowl; season with pepper. Add chicken and onion to the marinade. Let stand at room temperature, tossing occasionally, 15 minutes.
Thread 6 pieces of chicken and 1 onion wedge onto each of 4 skewers. Transfer threaded skewers and remaining onion wedges to a nonreactive baking sheet; drizzle marinade on top. Roast, without turning, until chicken is cooked through, 35 to 40 minutes. To serve, divide skewers and onion wedges among plates; drizzle with juices from pan.
Summer Squash and Olive Phyllo Tart
To keep phyllo dough from drying out, work with one sheet at a time and keep the rest covered with a damp kitchen towel. Unused phyllo sheets can be wrapped well in plastic and refrigerated for up to one week. Serves 4
3 tablespoons coarsley chopped fresh flat-leaf parsley
2 tablespoons coarsley chopped fresh oregano, plus sprigs for garnish
1 tablespoon coarsley chopped fresh thyme
1 garlic clove, minced
1/4 cup extra-virgin olive oil
coarse salt and freshly ground black pepper
2 small zucchini, cut into 1/8-inch thick rounds
2 small yellow squash, cut into 1/8-inch thick rounds
6 sheets (12 by 17 inches) frozen phyllo dough, thawed according to package instructions
3 tablespoons unsalted butter, melted
1/2 cup pitted Kalamata olives
Preheat oven to 375^F. Stir together chopped herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss zucchini and squash with remaining tablespoon oil in a separate bowl; season with salt and pepper.
Unfold phyllo dough; cover sheets with a slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough onto baking sheet. Lightly brush dough with melted butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
Spread herb mixture over dough with a spoon. Arrange zucchini and squash on top, then add olives. Bake until crust is browned around edges, 25 to 30 minutes. Let cool slightly before cutting into pieces and serving; garnish with oregano sprigs.
Cantaloupe Wedges with Feta Cheese
In this summery starter, tangy feta and crushed peppercorns provide a Greek spin on the more familiar prosciutto-wrapped melon. Serves 4
Coarsely crush peppercorns with the side of a large knife (or with a mortar and pestle). Just before serving, cut cantaloupe into 4 wedges. Place 1 wedge and 1 piece of cheese on each serving plate. Sprinkle cheese with peppercorns, dividing evenly.
Espresso Cream Crunch
Briefly chilling the bowl (especially if it's made of metal) keeps the cream cold and makes it esier to whip; crushing the espresso beans one at a time will prevent them from sticking together. Serve thin, crisp cookies, such as chocolate-dipped ones, on the side; or offer your favorite almond wafers or biscotti. Serves 4
1 1/4 cups heavy cream
2 tablespoons plus 1 teaspoon sugar
1 teaspoon instant espresso powder (not instant coffee granules)
1/4 cup chocolate-covered espresso beans (about 30)
Whisk together cream, sugar, and espresso powder in a chilled bowl until soft peaks form. Refrigerate cream mixture until ready to use.
Lightly crush espresso beans on a cutting board, 1 at a time, with the side of a large knife. Just before serving, gently fold crushed espresso beans into cream mixture. Spoon into bowls.
Update: i made the chicken and onions along with the squash tart, and i just served a few feta squares on the side of each plate. both were wonderful. i think if i'd more carefully trimmed some of the fat from the chicken before baking and had perhaps let the phyllo tart cook a titch longer, the meal would have inched even closer to awesome. also, i've never had the melon/feta combo and so had the hubby try a cube of some watermelon we had on hand with the cheese, and he gave it a thumbs up. we'll incorporate that recipe into the menu in the future (the FU-ture, the FU-ture . . .).
Some night this week
All recipes courtesy of Martha Stewart, Martha Stewart's Dinner at Home (New York: Crown Publishing Group, 2009), pp. 126–31.
Chicken in Tonnato Sauce
To make the sauce, buy the best-quality tuna and anchovy fillets you can find, preferably imported from Italy and packed in olive oil. The Sauce can be used immediately or chilled, covered in plastic wrap, up to one day. The chicken can also be cooked up to a day ahead; let cool completely, then refrigerate. Serves 4
Priddy Note: I realize that this is essentially deconstructed chicken salad—the tonnato sauce is a glorified mayonnaise, and the best chicken salads start with lovingly poached bone-in, skin-on chicken breasts. Huh.
2 3/4 pounds bone-in, skin-on chicken breast halves (about 3)
coarse salt and freshly ground pepper
4 cups chicken stock
1 large egg yolk
3 ounces canned tuna (1/3 cup), preferably Italian tuna packed in olive oil
2 anchovy fillets
2 tablespoons capers, drained and rinsed
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 lemon), plus another lemon, cut into wedges, for serving (optional)
1/2 cup extra-virgin olive oil
Season chicken all over with salt and pepper. Place in a 5-quart pot with stock; if necessary, add more water until chicken is completely covered. Bring to a boil over medium-high heat. Reduce heat until mixture is gently simmering, and poach until an instant-read thermometer registers 160^F, 18 to 20 minutes. Transfer to a plate and let cool completely.
Meanwhile, puree egg yolk, tuna, anchovies, capers, lemon zest and juice, and 1/4 teaspoon pepper in a blender until smooth. With machine running, add oil in a slow, steady stream, blending until emulsified. If sauce is too thick, add 1 teaspoon water.
Remove skin from chicken and separate meat from the bone in one piece; discard skin and bones. Slice meat diagonally about 1/3 inch thick. Serve at room temperature or chilled, with sauce and lemon wedges, if desired.
Boiled Potatoes and Golden Beets
To ensure even cooking, choose beets and potatoes that are similar in size. Golden beets can be found at farmers' markets and many supermarkets in the summer. Golden beets have a milder (but still sweet) flavor. Serves 4
Combine the potatoes and beets in a large saucepan, and cover with water by 3 inches. Bring to a boil, then reduce heat until water is at a rapid simmer. Cook until the vegetables are easily pierced with the tip of a sharp knife, about 15 minutes for the potatoes and 20 to 25 minutes for beets, transferring them to a plater with a slotted spoon as soon as each is ready. Let rest until cool enough to handle, about 10 minutes.
Use paper towels to rub the skins off the beets and a paring knife to peel the potatoes. Cut bees and potatoes into 1/4-inch rounds. Arrange on a plate and season with salt.
Heat oil in a small skillet over medium; add thyme and cook until it has stopped sizzling and leaves are lightly crisped. Pour hot oil and thyme over the beets and potatoes. Serve warm or at room temperature.
Cornmeal Cake with Blueberries and Cream
Serves 4 (with leftovers)
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/4 cups yellow cornmeal
2 teaspoons baking powder
pinch of salt
1 cup sugar
3 large eggs, room temperature
1/2 cup sour cream
3 tablespoons honey
1 tablespoon water
1 cup heavy cream
2 cups fresh blueberries
Preheat oven to 375^F. Brush a 9-inch square baking pan with butter. Sprinkle with flour, shaking to coat evenly, then tap out excess. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
With an electric mixer on medium-high speed, cream butter and 3/4 cup sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating just until incorporated after each; do not overbeat. Mix in sour cream and honey, then beat in flour mixture just until combined, scraping down sides of bowl as necessary.
Transfer batter to a prepared pan, spreading smoothly with an offset spatula. brush the surface with the water; sprinkle evenly with remaining 1/4 cup sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool on a wire rack.
Whip cream until soft peaks form. Cut cake into squares and split, if desired; serve with cream and berries.
Chicken in Tonnato Sauce
To make the sauce, buy the best-quality tuna and anchovy fillets you can find, preferably imported from Italy and packed in olive oil. The Sauce can be used immediately or chilled, covered in plastic wrap, up to one day. The chicken can also be cooked up to a day ahead; let cool completely, then refrigerate. Serves 4
Priddy Note: I realize that this is essentially deconstructed chicken salad—the tonnato sauce is a glorified mayonnaise, and the best chicken salads start with lovingly poached bone-in, skin-on chicken breasts. Huh.
2 3/4 pounds bone-in, skin-on chicken breast halves (about 3)
coarse salt and freshly ground pepper
4 cups chicken stock
1 large egg yolk
3 ounces canned tuna (1/3 cup), preferably Italian tuna packed in olive oil
2 anchovy fillets
2 tablespoons capers, drained and rinsed
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 lemon), plus another lemon, cut into wedges, for serving (optional)
1/2 cup extra-virgin olive oil
Season chicken all over with salt and pepper. Place in a 5-quart pot with stock; if necessary, add more water until chicken is completely covered. Bring to a boil over medium-high heat. Reduce heat until mixture is gently simmering, and poach until an instant-read thermometer registers 160^F, 18 to 20 minutes. Transfer to a plate and let cool completely.
Meanwhile, puree egg yolk, tuna, anchovies, capers, lemon zest and juice, and 1/4 teaspoon pepper in a blender until smooth. With machine running, add oil in a slow, steady stream, blending until emulsified. If sauce is too thick, add 1 teaspoon water.
Remove skin from chicken and separate meat from the bone in one piece; discard skin and bones. Slice meat diagonally about 1/3 inch thick. Serve at room temperature or chilled, with sauce and lemon wedges, if desired.
Boiled Potatoes and Golden Beets
To ensure even cooking, choose beets and potatoes that are similar in size. Golden beets can be found at farmers' markets and many supermarkets in the summer. Golden beets have a milder (but still sweet) flavor. Serves 4
Combine the potatoes and beets in a large saucepan, and cover with water by 3 inches. Bring to a boil, then reduce heat until water is at a rapid simmer. Cook until the vegetables are easily pierced with the tip of a sharp knife, about 15 minutes for the potatoes and 20 to 25 minutes for beets, transferring them to a plater with a slotted spoon as soon as each is ready. Let rest until cool enough to handle, about 10 minutes.
Use paper towels to rub the skins off the beets and a paring knife to peel the potatoes. Cut bees and potatoes into 1/4-inch rounds. Arrange on a plate and season with salt.
Heat oil in a small skillet over medium; add thyme and cook until it has stopped sizzling and leaves are lightly crisped. Pour hot oil and thyme over the beets and potatoes. Serve warm or at room temperature.
Romaine with Shallot Dressing
For the dressing, finely chopped shallots are first sauteed in oil, then "pickled" with a sugar and vinegar. Serves 4
1/4 cup extra-virgin olive oil
3 shallots, finely chopped (about 3/4 cup)
1/4 cup red wine vinegar
2 teaspoons sugar
coarse salt and freshly ground pepper
2 small heads romaine, each cut into 8 wedges through the stem
Heat oil in a small skillet over medium. Saute' shallots until just starting to soften, stirring frequently, about 2 minutes. Whisk together vinegar and sugar and add to shallots; cook 1 minute, then season with salt and pepper, shaking pan well to coat the shallots. Transfer shallots to a bowl and let cool completely, about 20 minutes.
Arrange romaine on four plates and top with dressing, dividing evenly. Serve immediately.
Cornmeal Cake with Blueberries and Cream
Serves 4 (with leftovers)
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/4 cups yellow cornmeal
2 teaspoons baking powder
pinch of salt
1 cup sugar
3 large eggs, room temperature
1/2 cup sour cream
3 tablespoons honey
1 tablespoon water
1 cup heavy cream
2 cups fresh blueberries
Preheat oven to 375^F. Brush a 9-inch square baking pan with butter. Sprinkle with flour, shaking to coat evenly, then tap out excess. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
With an electric mixer on medium-high speed, cream butter and 3/4 cup sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating just until incorporated after each; do not overbeat. Mix in sour cream and honey, then beat in flour mixture just until combined, scraping down sides of bowl as necessary.
Transfer batter to a prepared pan, spreading smoothly with an offset spatula. brush the surface with the water; sprinkle evenly with remaining 1/4 cup sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool on a wire rack.
Whip cream until soft peaks form. Cut cake into squares and split, if desired; serve with cream and berries.
Monday, June 27, 2011
Sunday, June 26, 2011
Saturday, June 25, 2011
Best tee shirt ever
celebrations in new york city last night in response to the state senate's vote to legalize gay marriage
Friday, June 24, 2011
Julia: Queen of spuds
Julia's American-Style Potato Salad
yielding about 6 cups, approximately 4 to 6 servings
Note: last night jak and i made this to accompany some cheeseburgers and steamed green beans tossed in a bit of olive tapenade. i'd stumbled across this recipe a few years ago when looking for something other than the bland, mealy potato salad about which i am so ambivalent. this fit the bill. julia child lovingly and painstakingly balances crunchy with creamy, tangy with buttery. this is by far the best potato salad i have ever had.
Ingredients:
2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream (optional)
For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)
Preparation:
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
- To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
A.M. nosh
Best Buttermilk Pancakes
makes 9 6-inch pancakes
from http://www.marthastewart.com/318689/best-buttermilk-pancakes
Notes: when i made these this morning, i didn't have any buttermilk on hand. so instead i used over two cups of sour cream, to which i added the juice of one large lemon and enough milk to measure 3 cups total. I stirred the mixture together and added it to the dry ingredients. it turned out beautifully. martha notes that you should be careful to not overstir the batter.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Preparation:
makes 9 6-inch pancakes
from http://www.marthastewart.com/318689/best-buttermilk-pancakes
Notes: when i made these this morning, i didn't have any buttermilk on hand. so instead i used over two cups of sour cream, to which i added the juice of one large lemon and enough milk to measure 3 cups total. I stirred the mixture together and added it to the dry ingredients. it turned out beautifully. martha notes that you should be careful to not overstir the batter.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Preparation:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Wednesday, June 22, 2011
Speaking of my tolerant affection for the affectations of male models
*sigh* that's right, dear. you just . . . work that . . . structured jacket with the white bermuda shorts. i mean, i hate to stop you . . . you appear to be having so much fun.
so much intense.
beady-eyed.
fun.
. . .
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