The Big 4-0!

Okay, first off, I must apologize for almost 2 months since my last post.  It was summer.  There were vacations and children involved.  Enough said.


Now on to the present-I am turning 40 this Thursday! Yep, the big 4-0.  I have a week of family and friend celebrations ahead, and I plan on enjoying each and every one! I know a lot of people-men and women-really freak out about this milestone.  I gotta say, I'm pretty stoked! Maybe it's because I am a naturally optimistic person, or maybe I'm in denial, or who knows, but I am genuinely looking forward to a new decade in my life.  I mean the alternative to being older is, well, pushing up flowers, if you get my meaning, and I am not so keen on that particular idea.


So, instead of my usual outfit of the day sort of thing, I've decided to share my thoughts on getting older, turning 40, and basically the realization that I have firmly moved out of young adulthood and entered middle age.  Here goes:


Confidence:  At 40, I am not eligible (nor was it ever really in my personality) to play the ingenue. I am free to be the confident, sexy person I am without coming across as trying too hard.  I know my own body and can dress it appropriately.  I can walk with my shoulders back, my chin held high, and a swing in my hips and not care what people think-good, bad or otherwise. I love the power that confidence and sexuality gives me.


Body Image:  Yes, my body has changed over the years.  I am lucky (or active enough) that my body shape and type has not changed in ways that I find troubling.  While miniskirts may not look so great on my legs as they used to, a tight pencil skirt looks fabulous. Showing a little cleavage, I used to think, was reserved for bustier women, but now I find that my smaller chest is less, shall we say, southward bound than my chesty counterparts and I find myself being a bit more daring than I used to be (see Confidence above). That does not mean that I am looking down my nose at my fellow women who have felt the effects of gravity-heck no! I guess what I am trying to say is, "Roll with it." Things change.  So what? Love your body.  It is beautiful just like it is.  Don't bemoan the fact that you don't look like you did at 20.  Seriously, did you wish you could look 12 again when you were 25? I think not.  So stop hating yourself for getting older.  We all get older.  Embrace it.


Wrinkles: Oh, yeah, I've got 'em.  Do I love each and every one of them? Not always.  I love that I have crinkles around my eyes from smiling so much.  I love that my dimple on one side has become a permanent crinkle on that cheek for the same reason. The lines on my forehead, they just mean I am an animated and expressive person.  Just the kind of woman I like to hang out with, so those are cool too. The furrow of my brow-you know the one-the one you get from being cross or worried or angry.  Well, that one I don't love that one a lot, but I keep it.  Why? First of all, I've earned it.  From caring about those I love.  From standing up and arguing when I know I'm right.  From being human.  Second of all, botox and juvederm and all that crap makes you look like a freak.  There.  I've said it. I can't stand watching Hollywood films with all those women with paralyzed faces.  What's more, I don't want to be one of them.


Relationships: At 40, a woman may be happily married, in a loveless marriage and sticking out for the kids, divorced, happily single or in a long term relationship with a significant partner.  I think that's one of the interesting aspects of women my age, they each bring a different perspective to the table.  I am one of those that falls squarely into the happily married category.  Yes, marriage can be tough, but everything worthwhile is.  I have the love of a wonderful man who thinks I am just as smart and beautiful as the day we met.  Is that my good luck? Maybe.  But, it doesn't hurt that we both still care how we look for the other.  Never underestimate the power of killer lingerie and great outfit! Plus, our chemistry in the kitchen-ooh la la! I look forward to what the next 40 years will bring for us.


Okay, so I'll get off my soap box and talk about food.  And, I promise more frequent posts and the normal outfit ideas next time!


On the menu tonight-Roast Chicken Salad with Peaches, Chevre and Pecans with The World's Best Fudgy Brownies for dessert. Yum!

Image courtesy of Becky Luigart-Stayner

With peaches still in season, I couldn't pass up this easy, peasy salad! The tang of chevre 

pairs so well with the greens and the crunch of the pecans.

Ingredients

• 2 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced shallots
• 2 1/2 teaspoons fresh lemon juice
• 2 1/2 teaspoons maple syrup
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups sliced peeled peaches
• 1/2 cup vertically sliced red onion
• 1/4 cup chopped pecans, toasted
• 1 (5-ounce) package gourmet salad greens
• 2 tablespoons crumbled goat cheese

Preparation

• 1. Combine first 8 ingredients; stir with a whisk.
• 2. Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

See? Told you it was a breeze!

This recipe is found on the bag of King Arthur All Purpose Flour.  Hands down the best brownies ever!

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs
• 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 tablespoon vanilla extract
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups chocolate chips
• 
  
• Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
• In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

  While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

  Add the hot butter/sugar mixture, stirring until smooth.

  Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

  Spoon the batter into a lightly greased 9" x 13" pan.

  Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

  Enjoy, my lovelies-cheers!

  
  

The Way to a Man's Heart

I have a wonderful husband.  He and I are partners in the kitchen. He bakes yeast breads (not an easy feat in the humid South).  I make desserts.  He is always looking to try something new.   I work on perfecting the dishes we decide are keepers.  So, when Father's Day rolled by, he new exactly what he wanted.  Fire-roasted artichokes with roasted garlic aioli, B.A.L.T.'s (bacon, avocado, lettuce, and tomato) sandwiches, and a fresh peach pie.  My husband definitely appreciates seasonal ingredients!


Now, you know I wasn't just going to don some dowdy sweats for this! I have this amazing vintage reproduction dress by Pinup Couture that Thomas brought back from a business trip for me (remember, I told you he was wonderful!) So, I put on my Betty Draper look and went into the kitchen.  Although, I left out the smoking and the dysfunction!

Image courtesy of Pinup Couture

Artichokes are lovely, strange things.  I can only imagine the first person who said, "Hey, let's eat this prickly, overgrown thistle!"  But, who ever did, thank goodness, 'cause they are delectable!

Fire-roasted Artichokes with Roasted Garlic Aioli:

2 artichokes, trimmed of points and halved

2 lemons

1/3 cup mayonnaise

1 head garlic, topped

1 T. lemon juice

1/4 c. olive oil

Pinch seasoning salt

Fresh ground pepper to taste

In a large pot squeeze lemons into 4 cups water (then just throw in the lemon halves as well).  Place artichoke halves face down and bring to a boil.  Cover and steam on medium heat for 40 minutes.

In the meantime, place garlic in a small oven proof dish and drizzle with a bit of olive oil.  Cover tightly with aluminum foil and bake at 350 F for 1 hour.  Remove from oven and let cool.

Once the artichokes are steamed, remove them from the pot and set aside until ready to eat.  Don't worry, we'll roast them just before serving!

For the aioli, squeeze the head of cooled, roasted garlic into a small bowl.  Add mayo, lemon juice, and olive oil. Whisk well. Add seasoning salt and pepper to taste.

You can roast the artichokes on a hot grill or on the stove top (this is what I do).  For the grill, fire that puppy up, brush the 'chokes with olive oil and place on the hot grill face side down for 5 minutes.  For the stove top, using a griddle, heat pan on high until very hot.  Brush with olive oil and place face down on hot pan for 5 minutes.  Done!  

Serve with aioli and enjoy!

Now, for the B.A.L.T.'s.  It's not rocket science here, my lovelies, but it is delicious! Tomatoes are in season here in the South and, my goodness, they are perfection.  I literally eat them just with a bit of salt and pepper as a snack.

B.A.L.T.'s:

1 lb. good quality bacon (I prefer center cut and/or applewood smoked)

2 ripe avocados

Fresh romaine (although a great substitution is arugula)

1 ripe tomato, thinly sliced

Good quality bread, such as 5 grain, rye, or sour dough, toasted

Salt and pepper to taste for the tomato

Toast bread, cook bacon, slice avocado, slice tomato, assemble, eat.  Fresh summer ingredients at their best!

Last, but not least, the fresh peach  pie.  I live close to Chilton County, Alabama, and while I have eaten many a wonderful Georgia peach, they do not compare with smaller, sweeter, and juicier Chilton County peaches.

The first cookbook I ever bought was the Betty Crocker 40th Anniversary edition Cookbook.  It has served me well over the years.  While I have tried many other recipes for pie crusts and pies in general, I always turn back to this book for the best tasting crust and pies.

Fresh Peach Pie:

For the crust: (Don't be tempted to use a store crust, it's just not the same.  They taste like cardboard.)

1 c. shortening

2 2/3 c. all purpose flour

1 t. salt

8 + T. cold water

Mix flour and salt together in a large bowl. Add shortening. Using a pastry blender or fork, cut  the flour and shortening in together until the particles are the size of small peas.  Add water a tablespoon at a time, and tossing with a fork until all the flour is moistened and pastry cleans the side of the bowl.  Add more water if necessary to achieve this.

Gather pastry into a ball and split into two halves.  Tear a sheet of wax paper about 12 inches long and sprinkle with flour.  Place one half on the wax paper and roll out to desired size for pie pan (it should be about 1/8 inch thick).  Invert onto pie pan and trim.  Repeat for the top sheet of crust.

For the peach filling:

1 c. sugar

1/2 c. all purpose flour

1/4 t. ground cinnamon

8 c. sliced fresh peaches (about 8-10)

1 t. lemon juice

2 T. butter

Preheat oven to 425 f.  Mix sugar, flour, cinnamon in a large bowl.  Stir in peaches and lemon juice.  Pour into pastry lined pan.  Dot with butter.  Cover with pastry top and slice lightly to allow for venting.  Seal and flute the crust.

Bake 45 minutes or until crust is golden brown and juice bubbles through slits.

There is nothing that says summer like a peach pie, so cut yourself and slice, pour a glass of prosecco, and enjoy!  

Cheers, my lovelies!

Cat on a Hot Tin Roof

It's hot.  Not warm.  Not toasty.  It's- sweat running down the back of your neck, makeup sliding down your cheeks, put on the extra deodorant 'cause you're gonna need it- hot. Today reached 96 F (or 35.5 C for my international friends).  So, not to let that deter my need for food or fashion, I conjured up the intense sensuality of a classic:

Lounging in a silky chemise on crisp white sheets? Oh, yeah, I'm like a cat on a hot tin roof...Just with red hair instead of black and two different colored eyes instead of violet. There are a few other differences too minor to mention, but I digress.

Wondering where you can get such lovely lacies in which to lounge? My wonderful friends at Jane's Vanity have launched their online store, and there is something for everyone.  Sweet and simple?  Check.  Dark and delicate? Check.  Corsetry? Oh, you betcha!

And, in honor of June being Jane's birthday month you can receive free shipping by entering HAPPYBIRTHDAYJANE as your promotional code!  Like a sign from above, my lovelies, go splurge on something for yourself.  That way, when it's crazy hot outside, you can lie about looking hot in a completely different way!

Image courtesy of Jane's Vanity

Have I mentioned that my wonderful husband makes the best breads ever? Well, he does.  In his extensive repertoire is a fabulous pizza dough.  (See? There are definite perks to wearing all that lingerie!)  We have adapted Ina Garten's recipe for White Pizzas with Arugula to accommodate our love for garlic and to lighten up the cheeses.

Without arugula...

And, my personal favorite, with arugula...

White Pizzas with Arugula:

For the Pizza:

1 1/4 c. warm water (100-110 F)

2 packages dry yeast

1 T. honey

Olive oil

2 c. bread flour

2 c. "00" pizza flour

Kosher salt

4 garlic cloves, sliced

5 sprigs thyme

2 sprigs rosemary

1/4 t. red pepper flakes

Freshly ground pepper

1 1/2 c. grated fontina cheese (freeze before grating to make it easier)

1 c. sliced fresh mozzarella 

6 oz. crumbled chevre

For the dough, combine the water, yeast, honey, and 3 T. olive oil in the bowl of an electric mixer with the dough hook.  In a separate bowl mix the two flours. When the yeast is  dissolved, add 3 c. of the flour mixture, then 2 t. salt, and mix on medium speed.  While mixing, add up to 1 cup of flour, or just enough to make a soft dough.  Knead dough for about 10 minutes until smooth.  When done, turn out on to a floured board and knead by hand about a dozen times. (Or stand about while your husband does this part with a glass of wine in hand, complimenting his skill and strength.) Place the dough in a well oiled bowl and turn to cover it lightly with oil.  Cover the bowl with a tea towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, make the garlic oil.  Pour 1/2 c. olive oil, garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat.  Cook for 10 minutes, making sure the garlic doesn't burn.  Set aside.

Preheat the oven to 500 degrees.

Place the dough onto a board and divide into 6 equal pieces.  Place them on a sheet pan lined with parchment paper and cover them with a damp towel.  Allow the dough to rest for 10 minutes.

Press and stretch each ball into an 8 inch circle and place onto parchment lined pans.  Brush with garlic oil, and sprinkle each one liberally with salt and pepper.  Sprinkle with cheeses.  Drizzle each pizza with a tablespoon more garlic oil and bake for 10 to 15 minutes, until crusts are crisp and the cheeses brown.

For the Salad:

1/2 c. olive oil

1/4 c. fresh lemon juice

8 oz. baby arugula

meanwhile, for the vinaigrette, whisk together oil and lemon juice, 1 t. salt, and 1/2 t. pepper.  Toss arugula with vinaigrette and serve on top of pizza.  Serve immediately after giving your hubby (if he helped with this) a big smooch.

Now, no Southern summer would be complete without Banana Pudding, and I'm not talking about that refrigerated topped with cool whip kind.  I'm talking about the kind grandmother's used to make with homemade cooked pudding, loads of vanilla wafers, and fresh meringue to top.

Southern Baked Banana Pudding:

• 2 cups milk
• 
  
• 1/2 cup white sugar
• 
  
• 3 tablespoons cornstarch
• 
  
• 1/4 teaspoon salt
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1 tablespoon butter

1 box vanilla wafers

3 bananas, sliced thinly

3 egg whites

1/4 c. sugar

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter.

Once the pudding is made, layer the pudding, vanilla wafers, and bananas in a casserole dish.  Repeat until all the wafers, pudding and bananas are gone.  But, always end with the pudding-nobody likes dry wafers.

In a mixing bowl with the whisk attachment, beat the egg whites on high until soft peaks form.  Add sugar, and continue mixing on high until glossy and stiff peaks form.  Do not over mix or meringue will be dry.

Top pudding with meringue and using your fingers, touch lightly to pull up peaks.  Bake at 375 until peaks are browned and luscious.

Embrace the heat, my lovelies! Summer is here, now where did I put my Mint Julep?

Cheers!