December 22, 2011

December 15, 2011

Holiday Gift Favorites of 2011

KitchenAid Artisan Series 5-Quart Mixer, Ice
How ridiculously adorable is this color? Not to mention it would go perfectly with my anthro latte bowls in seafoam. The kitchenaid mixer is a must have for a baker like me. Completely versatile and such a timesaver for holiday baking.

The River Cottage Bread Handbook
Once again, Hugh Fearnley-Whittingstall has won me over. Jarrod and I were recently relishing on old memories of our moms and grandmothers' bread machines. You know the ones where you add a bag of mix, water and push start then presto! Freshly baked bread 4 hours later! The house full with the smell of fresh bread can't be replicated(why hasn't someone tried that in candle form yet?). With hopes of getting a new kitchenaid mixer, homemade bread is definitely in my future.  

Iced Latte Necklace from Anthropologie
Who doesn't need another chunky necklace? This would put the perfect amount of glam into your New Years ensemble. I love the detailed diamond clasp that's magnetic for ease of wear.

Monogrammed Mug from Anthopologie 
I received one as a gift and when Jarrod came home, he was delighted to find that I had bought him a fancy new mug just for much as I wanted to take credit, I kindly reminded him we have the same initials. At least now I know what to get him for Christmas!

Snazzy Greeting Cards by sweetharvey
Who doesn't need a constant reminder of how fabulous they are? These cards are adorably hand printed with the help of antique presses. 

This would be a great addition to any entry way. Hooks for scarves, storage for mail, and a place for quirky chalkboard notes. Score.

Check out last years list for even more ideas!

November 5, 2011

Halloween 2011

 Despite how busy we've been the past few months, we did get a chance to celebrate Halloween. 
We hosted a mini dinner party featuring squid ink pasta with pumpkin sauce, pumpkin beers, and a cheese platter to nosh on. 
We also made it to a pumpkin farm in Half Moon Bay. We were lucky enough to bring baby Thor, a mini dauschund along for the adventure. 

 We successfully got lost in a hay labyrinth for a good hour. But the beautiful day kept us going.  

 My sister announced that when she's rich and famous, a cheese platter like this one would be ready for her when she arrived home everyday. I agreed I'd have the same when I'm pronounced queen. 

October 15, 2011

Fall Harvest

 delicata squash and kale sauteed with onions, garlic, and a healthy pour of olive oil.
 don't be like me, caramelize your onions. add some freshly grated nutmeg and you've got yourself a fall harvest in a bowl.

October 14, 2011


If I could afford it, I would eat Ahi Tuna errrry day. Crusted with toasted sesame seeds and seared in a smoking hot skillet for 2 minutes per side. Let rest for 5 minutes and slice against the grain. Serve simply with low sodium soy sauce or a mixture with teriyaki, sesame oil, and chili garlic paste. Heaven.

October 7, 2011

St. George Spirits Tour

ferry ride over the bay to Alameda 
tasty contenders 
pears for their delectable poire eau de vie 
infused vodka- buddah's hand, mandarin blossom, kaffir lime 
whiskey barrels
bottle of doom, habanero vodka

check them out, you won't be disappointed. 

September 30, 2011

business plan

It's business time everyone. Get your black socks on and prepare yourselves for the greatest cafe idea ever. 

rice pudding(warm to differentiate from loving cup)
upside down cake
 and pork, lots of salty pork. 

I would say that's a solid start to a booming business. All I need now is a few thousand dollars, a quirky name,  and some decent employees who accept payment in pudding. To be continued...

September 29, 2011


Simple, rustic and delicious. Mine consisted of left over CSA vegetables...eggplant, caramelized onions, summer squash, tomatoes, and capers. Fin.

September 16, 2011

pears of the upside-down form

I declare fall as the best season of all. I'm not sure what it is exactly but this time, every year, I get thoroughly excited about what's to come. Maybe it's because I have so many fond memories attached to this season. 
 Family Halloween parties that took weeks to prepare for. See picture below...our front yard circa 2006 when we did a Nightmare Before Christmas themed haunted house. 
Thanksgivings near Mission Bay, Grandma's house full to the brim with guests and a dessert spread unlike any you've seen.   
The food. Again, the comfort of the aromatic soups, roasts, and sweets, there's nothing comparable.
 The recipe is the same one I used for the plum cake but with the addition of pear brandy and well...pears. While making the sticky sweet topping, I added a tablespoon(or two) of pear brandy to heighten the flavor. Be careful, it may go all flambe on you so keep those eyebrows in check. I subbed 1 tablespoon of the milk for brandy as well. It's not completely noticeable but it gives the cake a certain je ne sais quoi. 
Enjoy it with breakfast or warm out of the oven with a drizzle of cream.

September 9, 2011

summer in san francisco

Most tourists are surprised to find that San Francisco really isn't all that warm. Our summers are gloomy and the fog+wind rolls in right at 5pm nearly everyday. We really only get about 1 month of warmth(I'm talking 70-80 degrees max) a year and September is it. We are just now getting into our tomato season whereas in most places throughout the country, summer fruits and vegetables are over and done with. 
I find that tomatoes are best when they're just barely tampered with. a little salt is all you need. I put them atop wheat toast nearly every morning with a slather of good mayo. Simplicity at its best. 

Potato-Leek Soup

Potato-Leek Soup
3 tablespoons butter
1 bundle of leeks, rinsed and chopped
2 med-large red potatoes, chopped
4 cups chicken stock
garnish with grana padano or parmesan
serve with good crusty bread

melt butter and add leeks to soften
add potatoes and chicken stock
bring to a boil then turn down heat to a simmer
simmer, covered until potatoes are soft
blend carefully until just smooth
taste for seasoning
garnish with cheese and a crack of black pepper

August 19, 2011


I was going to write 'controlled mayhem' but that really didn't seem fitting. It's been one of those months where I question my life choices. Why oh why did I sign up to open a restaurant in the middle of a renovation? Here's to my resume and my single day off where I mope and stare at the two bottles of Gloria Ferrer that I'm debating drinking all by myself. I would, but then I'd be nursing a hangover when I open the restaurant at 6am tomorrow. 

At least I have these rainbow tomatoes to keep me sane. Tomatoes=sanity. I make zero logical sense.