C-bird Likes

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You may think Georgia peaches are it, and, if so, this likely proves you do not live in Colorado, thus not yet familiar with Palisade Peaches.  Yup, my friends, Colorado has the greatest peaches and Palisade is where they're from.  Large and sweet with a slight tang; juicy, but able to hold their shape.  Heaven.

A neighbor brought back a flat or two and was kind enough to share with the hood.  This pilgrimage to the peaches deserved recognition in peach preparation, so I searched out a recipe I have long been wanting to try:

Bourbon-Poached Peaches. Recipe adapted from Martha Stewart.

Eat over vanilla ice cream or greek yogurt, puree and put in a cocktail, or simply, eat straight from the jar–just don't waste the syrup.  It's devine.

6-7 large peaches, more small

2 1/2 cups water

1 cup bourbon (I used Leopold Brothers whiskey from Colorado)

1 heaping cup sugar

1/2 cup brown sugar

2 tsp vanilla paste (or 2 scraped vanilla beans - either of these will provide the nice flecks)

Skinning the peaches: bring a large pot of water to a boil.  Prepare ice bath (ice in large bowl, filled with water to quickly cool the peaches after they boil).  Cut small crosses on the bottom of your peaches.  Boil peaches in water for about a minute.

Remove peaches from boiling water and place in ice bath.  When cool, peel the skins off the peaches (a very rewarding step I must admit; they are so smooth and shiny!).

Slice into wedges (that-oooh, they are so smooth and shiny quickly turns to - damn, these are slippery little $#%&#$@!  Be careful with that knife; rinse hands often).

Making the syrup: add the water, sugars, vanilla and whiskey to a pot.  Bring to a boil.  Let it cook off a bit and reduce.  You are melting the sugar, creating a syrup, cooking off the alcohol and letting it thicken.  

When cooked off by about a third, add your peach wedges.  Cook some more - not boiling - a few minutes.  Peaches are imparting their flavor to the syrup and vice versa, but peaches should be able to hold their shape.  If they start falling apart, pull immediately from the stove.

Store peaches in cutesy jars, filled with syrup, and deliver to the neighbors, like me. I love them and am almost out. (store in refridgerator)

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Portobello Road, London: A Wealth of Curiosities.

My parents spent their first year of married life in London.  Growing up, I heard tales of this time: the museums, the parks, their very few and precious pence, and the curiosities to be found on Portobello Road.  A few of those curiosities (namely Japanese wood-block prints) were special enough to secure the funding from their stash of dwindling pence. The prints grace their walls today.

It was only fitting that the family return to my parents' beloved London in celebration of their 40th (woot-woot!) wedding anniversary.  We were lucky enough to land early on a Saturday morning, just in time to make it to the famed Portobello Road open-air market.  Wonders galore; above, a view of my favorites.

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Canning Supplies: For the Craft Room, Not the Pantry.

Canning seems to be all the rage.  Everywhere I go, from restaurants to friends' tables are glorious homemade pickles, sweet jams, spiced beets and the like.  The canning jars motif offered on a variety of goods by Paper-Source appeared at just the right time and I want all of it.  Record your favorite recipes in the journals, wrap gifts in the paper and brand them with a personalized stamp.

Let's get canning!  Or crafting.

Paper here, journals here, stamp here.

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Simple Summer Peach Bruschetta.

For the longest time I thought bruschetta was a strict thing: bread, tomatoes, basil, garlic.  Done.  Really, it is any type of goodness you desire stacked on top of grilled bread, usually served as an app.  Well, this sure opens things up, doesn't it?  Why not peaches?  Or cheese?  Or peaches and cheese?  Now we're on to something.  Experiment at will, as that is where the fun is, but below is what I created above.

Grilled bread - brush your grill grates and your bread a bit with olive oil and grill away till your have a few nice crispy spots

Top with soft cheese, I used Humbolt Fog

Top with fresh sliced peaches

Squeeze a little lemon juice over the top and finnish with fresh cut basil

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Commemorating Olympics 2012.

I love this cheeky take on Olympics commemoration.  The modern, DIY vibe is totally up my alley.  Nice work to artist Cody Hamilton as this is a print I could rock all year long.  Check it out and get your own piece of memorabilia here.

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Give Your iPhone a Splashy New Look.

The latest cases out there have me jonesing for an update.  The bright pallets and (mostly) rubbery textures are reminicent of my past desires for the latest, greatest and brightest Swatch Watch guards.  Some things never change; my desire to accessorize is as strong as ever.

Check out the above cases: 1 here, 2 here, 3 here, 4 here and 5 here. 

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Picnic Sandwich: Baba Ganoush with Crisp Veggies.

I have now eaten this same sandwich two days in a row.  It is satisfying and hearty without weighing you down.  Using baba ganoush as a spread imparts a smokey flavor, lending a meatiness typically lacking in veggie grub.  Baba ganoush is a middle eastern dip made primarily from roasted eggplant, tahini and garlic.  Eggplants are in season, so making your own baba ganoush is certainly an option, but I must admit that I picked mine up from the store (with great results).  

Sandwich:

Slice open baguette

Spread each side with generous portion of baba ganoush

Layer on: sliced cucumbers, tomatoes, muenster cheese and sprouts

Pack, go and enjoy

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Some Days Are Better Than Others.

Any day that involves goats, no matter how short a time, is a good one.  I had the pleasure of working with these little cuties as part of the Farm to Table portion of my culinary education.  Don't worry, these goats are farm goats only; absolutely no table.  Many of the goats were quite dog-like, following you around, inspecting what you inspect, and making sure their heads are at hand-height for ease of pets.

A big thank you to the Lyons Farmette for hosting our group and introducing us to the barnyard gang.

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glassybaby.

Joey and I received our glassybaby-s as a wedding gift.  A vibrant pairing of yellow and orange were chosen.  Upon opening, they appeared to be colorful cocktail glasses, pretty yet not defined by their stated purpose as a votive.  This all changed the minute the natural light went down and our glassybaby took on a glow from the inside.  They are an instant mood setter.  Serene, should you choose a cool blue.  At our house the vibrant yellow paired with the blazing orange scream "yaHOOOO, this night is only beginning".  This summer, they are adding life to outdoor dining, extending well beyond the end of a meal.

Each glassybaby is handblown creating unique pieces one at a time.  Some are clear and bright, while others take on muted tones throughout the glass layering process.  Truly special, the glassybaby projects or reflects human emotion with its light.  Check them out and learn more here.

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Upping the Ante on Western Wear.

While visiting cowboy country, Steamboats Springs Colorado, I made the mandatory stop at FM Light and Sons.  This historic shop, located on Main Street, is literally advertised for miles around, boasting a place to hitch your horse.  Although, today, a model horse with tourists gathered around is likely the only one you will see at the hitching post.  The store has made its way through five generations and over one hundred years.  The spirit lives on in its outrageous selection of boots.  Unfortunately I was not in the market for a pair of Luccheses (sigh), but one little item did catch my eye on the way out.  While trying on gigantic hats, I noticed a small display of hat bands.  I couldn't resist upgrading my own hat with the genuine horse hair braided band, pictured above.

Check out FM Light and Sons here and plan your trip.  If you can't make it to cowboy country, bring it to you, with hat band delivery from Sheplers, here.

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A San Franciscan Sailor, Susana, Sews Salvaged Sails into Sacs.

I am grinning ear to ear; I love me some alliteration.  Today is gonna be good.  Ok, back to those salvaged sails: Susana Hoff, a sailor and artist, creates sustainable bags inspired by the sea.  She primarily uses reclaimed sailcloth and leather, resulting in one-of-a-kind gorgeous bags.

Pick out your one-of-a-kind here.  If you are in need of a little justification for this purchase, her company is also a member of 1% for the Planet.

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Strawberry Ice.

It is hot.  I'm talking 90 when you fall asleep, 77 when you wake hot.  Hot.

These types of temps have me parched and craving ice cold beverages.  Typically I'm a no ice kind o gal, and felt I couldn't go with the plain jane variety.  Strawberries are abundant and cheap these days, so why not strawberry ice?  Plain delicious!

Cut up strawberries; I used slightly less than a quart.

Puree in blender with a bit of water (enough to help them actually puree and move around the blender instead of just sticking to the sides) and a squeeze of Agave for a little extra sweet.

Pour into ice trays and wait.

Top with lemonade.  I'm loving Santa Cruz brand's peach lemonaide; extra yum.  

I'm pretty certain vodka would pair nicely with this bevvy.

Two notes: The Agave adds great flavor, but keep it minimal or it won't freeze so well.  Because these cubes are originally pureed and a bit popsicle-like, they are a bit sticky, just work a little to get them out of the tray.  The old bang-the-tray-on-the-counter trick is the way to go.

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Speck and Ricotta Topped with a Mint Pea Salad.

The distinct elements of this dish intertwine in a complimentary manner.  The speck grounds the dish with a salty smokey flavor which is cut by the creaminess of the ricotta. The peas are essential to adding a fresh, garden feel while the mint perks it all up with a refreshing bite.

Layer:

Speck

Fresh ricotta mixed with a bit of freshly grated parmesan cheese, seasoned with salt and pepper.

A drizzle of olive oil.

Fresh or frozen peas (quickly submerged in boiling water, 10-30 seconds, plunged into an ice bath and drained) tossed in olive oil and lemon juice with thinly sliced mint.

Season with salt and pepper.

Eat on a hot summer night with crusty bread.

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Screw Peroxide, Bandages and Burn Cream.  Pack the Essentials: The Mobile Foodie Survival Kit.

Ah, yes, camping season.  Pitching a tent?  No problem.  Hike for miles?  You got it.  Eat dehydrated food?  Nope, not me.  I am not one to weigh every last ounce of gear, pitching the extras.  It seems to me that the extras are what make camping so rewarding.  Evening is all about sitting around a fire, making food and singing songs.  I have zero hope of ever singing in tune, but one doesn't have to abandon dreams of a gourmet back country meal.  Check out the Mobile Foodie Survival Kit here and get cookin'. 

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Adult Cookies.  Thank You Thomas Keller.

These are not boring.  They are not overly sweet, pillowy or full of vanilla (or other competing flavors). They are an intense, chocolate forward cookie.  Snobbily, these cookies call for two different types of dark chocolate: bars cut up, not chips (who knew chips were out for chocolate chip cookies?  Thomas Keller, I guess).  They are surprisingly salty with the perfect crunch on the outside, maintaining its deliciously soft center.  They are addictive, worth the effort and absolutely adult-cookie-heaven.

Chocolate chip cookies Note: From Ad Hoc At Home, by Thomas Keller with Dave Cruz, along with Susie Heller, Michael Ruhlman and Amy Vogler. Keller notes that after you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don't underbake them, just mist them with water before baking.  (I did not spritz with water as I wanted that delightfully crisp outer cookie.) Makes: About 30 3-inch cookies.

2 1/3 cups plus 1 tablespoon all-purpose flour

3/4 teaspoon baking soda

1 teaspoon kosher salt

5 ounces 55% chocolate, cut into chip-sized pieces (about 1 1/4 cups)

5 ounces 70 to 72% chocolate, cut into chip-sized pieces (about 1 1/4 cups)

1/2 pound (2 sticks) cold unsalted butter, cut into small pieces

1 cup packed dark brown sugar, preferably molasses sugar 

3/4 cup granulated sugar

2 large eggs

1. Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line two baking sheets with Silpats or parchment paper.

2. Sift the flour and baking soda into a medium bowl. Stir in the salt.

3. Put the chips in a fine-mesh basket strainer and shake to remove any chocolate "dust" (small fragments).

4. In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.

5. Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for up to 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)

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Dream Car.

Frankly, cars are not something I care much about.  It is a means from point A to point B.  Period.  It's extra nice if it plays NPR, has cup-holders and automatic windows.  

And then I spotted it.  Parked in the center of Denver International Airport, surrounded by admirers, sat my Dream Car, awaiting my discovery.  It will be on display now through August 31st.  Surprise your summer guests by greeting them inside the airport; they will feel loved and assume this extra effort was for them....

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The Lumineers Make My Heart Swell.

Ever since I saw this lil video here, I was hooked.  It aroused that undefinable physical reaction in my body where I feel like I am going to cry any second, yet am completely entranced with happiness.  I got tickets with high hopes.  It was better; I was entranced for ho hey and every song before and beyond.  My heart swelled.

They were present.  Every song.  Every word.  Every look, every gesture, every strum.  They poured themselves into the performance and into us lucky people in the audience.  Go if you can.   It's worth it.

The Lumineers are from Denver - yay local band!  Check em out here.