Squeezing that Last Bit of Juiciness from Summer

Remember that fall that I greeted so cheerfully last post? Well, it was just a teaser. The highs have been back in the high 80's or even low 90's, so it hasn't been ideal to break out the hot chocolate just yet.  But, you know what they say, make the most of the situation! In my case that meant a late harvest peach dish. Specifically, Tipsy Peach Glazed Pork Tenderloin. 

Earlier this week one of my lovely readers sent me this wonderful photo of her inspirational apron:

Photo courtesy of Effie Lally

I mean, "Will Cook for Shoes"? That is the motto of my life! (Well, that and "Go forth and be fabulous!") It also made me realize that while I have discussed what I wear while I'm cooking, I have never discussed the fact that I wear aprons (of the awesomely sexy variety) always. Let me repeat, ALWAYS. Nothing will ruin the mood of an amazing meal in the making than looking down and seeing tomato paste on cashmere, or olive oil on silk, or, well, you get the idea.

So, thanks to wonderful friends and family I have quite the collection of aprons to choose from each time I cook. And, yes, I do wear each one according to my outfit. I guess it just seems more fun that when someone sees me cooking (hey, hubby, wink wink) or if someone stops by in the middle of prep, that I am not this hot and splattered sight.  Instead, I am Donna Reed and Rita Hayworth all rolled into one. With a dash of a young Mia Farrow just for kicks.

Without further adieu, I give you my apron collection, my lovelies. 

The one that started it all. From Anthropologie.

A Christmas gift from my girls, they know me well! (Also the one I am wearing today.)

Another gift from my girls. I feel like Betty Boop when I wear it, don't ask me why.

A gift from a wonderful friend along with a fab coffee mug. That's the way to start the day!

Sexiest apron ever! I am always tempted to close the blinds and just wear this as a surprise for the hubby. Maybe I could find a seamstress and have a sundress like this made instead! It was also a gift from a dear friend along with the best cocktail book in the world. I mean, who doesn't want to have a Screaming Blue Orgasm?

As to resources, there are tons, especially with the whole retro resurgence. TJMaxx has been known to carry some cuties. Of course, there's Anthropologie.  But, there are even more online resources. Kitchen Threadz are original designs, they offer a huge variety, and are drop dead adorable! So, if you don't have an apron, go get one. Then, go in the kitchen and make Tipsy Peach Glazed Pork Tenderloin, hot stuff!

(Sorry no pick on this one. Got the dish all plated up, and the camera battery was dead. So, insert a mouthwatering luscious piece of pork here.) 

Tipsy Peach Glazed Pork Tenderloin

• 3 cups chopped peeled peaches (about 1 1/2 pounds)
• 1 cup dry white wine
• 1/4 cup sugar
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1 pork tenderloin, sliced into 1 inch thick slices
• 6 peaches, halved and pitted
• Cooking spray

• Combine first 3 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture in a food processor; process until smooth. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients (vinegar through red pepper); pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting. Add tenderloin slices to bag; seal bag and refrigerate 30 minutes to 4 hours.
• Preheat grill.
• Remove pork from bag; discard marinade. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.

Remember that wine you opened to make those peaches tipsy? Well, pour yourself a glass and take off that apron-cheers!

Hello, Fall!

I am so over summer.  Now, don't get me wrong, I am a warm weather kinda gal.  I mean, hell, I grew up in the Mid East and the Caribbean, for Pete's sake. The closest I came to the change of seasons was watching It's a Wonderful Life on a bootleg betamax video. So, moving to the the Southeast US has at least allowed me to enjoy damp and hot as well as damp and chilly. But right now? Right now, I am sick of my warm weather clothes.  You know what I'm talking about.  The way you feel when you go into your closet after your morning shower, stand there in your knickers, and feel your shoulders slump at the prospect of putting on those damn shorts one more time. Or that tank. Or anything that you've worn in the last 4 months.  I've even threatened to just go in my lingerie.  I mean, it is always lovely, and it's perfect for 100+ degrees, but there might be an awkward moment or two with the neighbors and their kids. 


But today, my lovelies, it won't go above 80! Hallelujah, no shorts! I am experimenting with a new way to do the outfit of the day on the blog, so bear with me.  I suck at photography, but at least this way I am showing you my actual clothes, rather than an internet grab of them.  I feel like this is more genuine, and much easier than trying to find what I own online.

Top: Anthropologie

Jeggings: Loft

Boots: Just Fabulous (a monthly shoe subscription website)

Scarf: Buckle 

Purse: Franco Sarto from TJMaxx

I like this look because it is very casual, yet still has enough of an edge to keep interest.  No, you don't have to be a stick figure to wear this.  I am a fit person, but just like everyone else there are bits that I don't like to emphasize.  Surprisingly, the balance of the form fitting jeggings and the loose, boyfriend style top works well to do exactly that.  The deep v of the top shows a bit of skin (even a hint of lingerie if you are small like me) without looking trashy. And the boots, well, you know I'm gonna have a heel, but you could just as easily pair this with a great pair of flat boots.

Now in honor of the less miserable temperatures, it's time to break out a great chili. When my husband and I were in college, we were vegetarians.  We still eat many meatless meals, and this chili is one of our favorites.

Meatless Layered Chili: (makes enough for 12 people)

1 T. olive oil

1 c. onion, finely diced

4 cloves garlic, finely diced

28 oz. can diced tomatoes

2 14 oz. cans pinto beans

2 14 oz. cans kidney beans (light or dark, your preference)

2 14 oz. cans black beans

2 T. chili powder

2 t. cumin

1 t. salt

2 t. dried oregano

2 t. cocoa

1 t. hot sauce

Heat oil in large stock pot.  Add onions and saute over medium heat for 5 minutes.  Add garlic and continue cooking for 2 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer, covered, for at least one hour, stirring occasionally.

In bowls, layer with corn chips, cheese, sour cream, diced green onions, or whatever you love. Easy peasy and so delicious!

If I must be honest, the reason why I made the pie was because I cleaned out the fridge and realized I had 5 granny smiths that needed to be used and fast.  So, it was pie time!


This is the same pie crust recipe from my Way to a Man's Heart post.


Pie Crust:

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.

Apple Pie Filling:

5 large granny smith apples, cored, peeled and sliced

1/4 c. all purpose flour

3/4 c. sugar

1 t. cinnamon

1 t. freshly ground nutmeg (trust me it's so much better than the pre-ground kind)

3 T. butter

Preheat oven to 425 degrees.

Mix flour, sugar, cinnamon, and nutmeg together.  Add apples and stir well to coat.  Pour into crust lined pie pan. Dot with butter and seal with top crust.

Bake for 40-50 minutes. Dust off your apron and feel like a sexy June Cleaver, 'cause that's what you are, my lovelies!

Cheers!

A trip to New England

One of my many birthday presents this week was a culinary trip to one of my favorite places-New England.  When our girls were younger, we would take trips to New Hampshire and Maine every summer.  It was fabulous! Lake Winnepasaukee, the White Mountains and, of course, Tamarack Drive In in Laconia, New Hampshire would make for a cool respite from the hot, humid summers of the South.  Other years, we would take a drive to Bar Harbor, Maine or a ferry to Nova Scotia to experience the crisp coastal feel of the Northeast. It's been a while since we have had a vacation in those lovely places, but my husband transported me there on Friday evening with lobster rolls and whoopie pies. It was a taste of heaven!


It was 98 degrees with a heat index of the flames of hell that evening, so the only clothing choice that made sense was a pair of white walking shorts, a breezy t-strap tribal tank from Urban Outfitters, and a pair of snakeskin wedges. 

Admittedly, not my most inspired outfit, but weather and family appropriate for a night of great food and a fierce game of descending spades!

Thomas and the girls kept the menu under wraps until the very last moment.  They were determined to keep it a surprise.  Amazingly, they were able to-right up until the UPS man delivered a styrofoam cooler.  Needless to say, my curious mind started going into overdrive, and then I saw the buns.  Now, picture an ecstatic me dancing deliriously about the kitchen at the prospect of lobster rolls.

Thomas knew that neither he nor the girls would be okay with actually doing the deed of cooking a live lobster even if they could have found good quality ones here in Alabama.  Plus, Thomas wanted to get both quality and know that he had purchased responsibly. So, he ordered the lobster meat fresh prepared and overnighted from a fisherman's co-op called Lobster Co-op.com.  No middleman, just you and the guys who do the catching.

The result? The sweetest lobster I've tasted outside of New England.  

 For those of you who haven't had the opportunity to enjoy a Lobster Roll, let me clue you in on the lusciousness.  It's a basic seafood salad-like crab or shrimp salad-but with lobster.  LOBSTER! Served on a toasted, buttered bun with a bit of romaine.  Simple, yes.  But, oh, so delicious!


Lobster roll recipe

2 cups chopped lobster meat
1/4 cup mayonnaise
2 finely chopped scallions
1 stalk celery, finely diced
1 tbsp lemon juice
1 tsp paprika
3 traditional split hot dog buns
2 tbsp unsalted butter, room temperature
1/3 cup shredded Iceberg or Romaine lettuce
salt




1. In a small mixing bowl combine the lobster meat with the mayonnaise, half the scallions, celery, lemon juice, half the paprika and some salt. Let the mixture sit on the counter for 10 minutes while you toast the buns.
2. To toast the hot dog buns, butter the outside of each bun liberally. Heat a dry skillet to medium-high heat and toast the buns on both sides until golden brown.
3. Once toasted, divide the lettuce between the buns. Top the lettuce with the lobster salad. Sprinkle each roll with the remaining paprika and scallions. Serve warm or room temperature with a lemon wedge.

Nope, that's not a homemade Oreo.  It's something far, far better.  Not too sweet, not too creamy, it's a handful of goodness called a Whoopie Pie.  The cookie is soft and the filling is NOT frosting.  Thomas found this recipe from a blog called Omnomicon, and this is her recipe.  Oh, so lovely!

Mom’s Famous Whoopie Pies
makes about 14 after batter & cookie sampling
brought to you by very fortunate family ties.

Blend	Add
1/4 c Crisco	2 c flour
1 c milk	1/4 c + 1 tbsp cocoa
1 c sugar	1.5 tsp baking soda
1 egg	1 tsp salt
1 tsp vanilla

Drop by the small tablespoonful onto an ungreased cookie sheet—a tablespoon-sized bakery scoop works best. Bake exactly 8 minutes at 375^o, see if a toothpick comes out clean, and if it doesn’t, bake another 2 minutes (10 total). Upon extraction from the oven, remove from pan immediately to wire rack to cool.

And now the creme filling (reminder: it’s not frosting, guys)


1/2 c margarine or butter (room temp is best)
1/2 c Crisco (my mother is insistent that this MUST be Crisco and CANNOT be generic shortening, nor substituted in any way . . . but if you do get it to work with a substitution, please let me know!)
1 c sugar
1 tbsp  flour
1 tsp vanilla
1/2 c warm whole milk (20 seconds in the microwave should do it)
Beat with a mixer (stand or hand, your choice) for-freakin-ever. It will start out just like, well, lumps of Crisco floating in milk, then bits will get smaller and smaller, then it’ll slosh around for a little bit, and, much like the butter making process, you’ll be wondering if this will ever become anything or if you maybe messed it up somehow. Suddenly, about five minutes later, your mix will look weird for a second, and within moments your slushy mess will turn into a glorious white creme, smooth and perfect in a way rarely seen outside the confines of uber-processed food with chemicals you can’t pronounce that are not even available to the consumer in their pure form.

Assembly


As soon as the whoopie cookies are cool, match each whoopie with its closest brother in size—even if yours didn’t all come out the same size, evenly matched whoopies will look much much nicer. Spread some filling on the flat side of one, then place the second on top. Repeat. This does not need to be done immediately before serving, as the filling tends to maintain its consistency surprisingly well, and some (like my mom) would argue that a day-old whoopie pie is even better than fresh. I like them all.
No need to refrigerate, sealed plastic or plastic wrap will keep them fresh.
. . . and that’s it. Congratulations! You just made the best whoopie pies known to man.




Cheers, my lovelies, cheers!

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!