Dear reading public,
I've moved. Yes, really, I've moved.
Where, you ask?
MONTANA!
That's right. With sheep, cattle, elk, horses, dear, bears, cowboys, ranchers, bakers, blacksmiths, ranchwives, and so, so, so many mosquitos.
Thus, it's not really fitting that I continue authoring this blag, From Oakland with Love.
Please visit the new blag, and add yourself to the list of subscribers to keep abreast of my accomplishments!
All my love,
Elizabeth
ROCKIN' THE RUBY: A BLAG
Thursday, July 14, 2011
Friday, June 24, 2011
Etsy Etsy Etsy, oh my!
Dear Reading Public,
I hope you have all been able to enjoy the early days of summer, perhaps with fresh lemonade and time spend near trees. I have recently reorganized my efforts behind my Etsy shop, the GraceAvenuePapermill. It's named for the street I live on, and the warehouse I live in.
If anyone finds something they like and would like a promotional coupon for $1 off any item, or free shipping (depending on where you live), please send me a message via Etsy mentioning this blag posting!
Soon, there will be more prints for sale, as well as some original works! Keep your eyes open for something that tickles your fancy. I am also available for custom work, if you have something in mind don't hesitate to send me your ideas via Etsy or through this blag.
All the best!
SHOP HERE
I hope you have all been able to enjoy the early days of summer, perhaps with fresh lemonade and time spend near trees. I have recently reorganized my efforts behind my Etsy shop, the GraceAvenuePapermill. It's named for the street I live on, and the warehouse I live in.
If anyone finds something they like and would like a promotional coupon for $1 off any item, or free shipping (depending on where you live), please send me a message via Etsy mentioning this blag posting!
Soon, there will be more prints for sale, as well as some original works! Keep your eyes open for something that tickles your fancy. I am also available for custom work, if you have something in mind don't hesitate to send me your ideas via Etsy or through this blag.
All the best!
SHOP HERE
Wednesday, May 25, 2011
Current Cardamom Scones
Dear Reading Public,
I grew up wondering how my grandmother and her peers were able to condense so much information into the face of one little index card. All the ingredients, how and in what order to prepare them, and finally, notes and often a signature from it's author. On top of that, it was entirely beyond my capabilities at the time to preserve the cleanliness of anything while in the kitchen, so I was equally impressed by the longevity of my grandmother's recipe cards. There were no water marks or dried-on bits of cake batter, whereas the couple I owned seemed much like a geologic history of my kitchen escapades, dried and compacted striations of past cookies and cakes gone, well, everywhere.
In recent months, I have spent much time in the kitchen, and experienced least a couple moments of panic when I realized that the recipe I liked so much was online somewhere and I had no idea how to find it again. Almost without noticing, I had begun my very own set of index cards.
Not one to deprive others of delicious treats, today I will include one of the newest additions to the index card recipe box - Current Cardamom Scones. We recently had friends visiting from out of town, and during one sleepy afternoon we decided to make scones and tea. But! Not just any scones and tea would do. We agreed upon a chai recipe with star anise and whole cinnamon sticks, balanced by these delicious and easy scones. They were so good in fact that I was only able to get a picture of the dough going into the oven! So, like a good blag host, I made a double recipe this afternoon just for you!
Perfect with chai or a light roast coffee...
Current Cardamom Scones
2 C. Flour
1/3 C. Sugar
1 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1/2 t. Ground Cardamom (use fresh if you can!)
1 stick Cold, Unsalted Butter
1/2 C. Currents
1/2 C. Thick, Whole Milk Yogurt
1 large Egg
Preheat 400° F oven.
Mix dry ingredients together, cut in butter (preferably with a pasty cutter) until bits are the size of large peas. In a separate bowl, combine wet ingredients, and add to flour/butter mixture. Mix until just combined. Knead with hands on lightly floured countertop no more than 10 times (less is better), pat into a log about 3/4" thick and 3 or 4 inches wide. From here you can cut the classic triangle shape and bake the scones for 12-18 minutes. I've found they bake reliably in my oven for 14 minutes.
If you try this recipe, leave a note and tell us what you think!
xo
I grew up wondering how my grandmother and her peers were able to condense so much information into the face of one little index card. All the ingredients, how and in what order to prepare them, and finally, notes and often a signature from it's author. On top of that, it was entirely beyond my capabilities at the time to preserve the cleanliness of anything while in the kitchen, so I was equally impressed by the longevity of my grandmother's recipe cards. There were no water marks or dried-on bits of cake batter, whereas the couple I owned seemed much like a geologic history of my kitchen escapades, dried and compacted striations of past cookies and cakes gone, well, everywhere.
In recent months, I have spent much time in the kitchen, and experienced least a couple moments of panic when I realized that the recipe I liked so much was online somewhere and I had no idea how to find it again. Almost without noticing, I had begun my very own set of index cards.
Not one to deprive others of delicious treats, today I will include one of the newest additions to the index card recipe box - Current Cardamom Scones. We recently had friends visiting from out of town, and during one sleepy afternoon we decided to make scones and tea. But! Not just any scones and tea would do. We agreed upon a chai recipe with star anise and whole cinnamon sticks, balanced by these delicious and easy scones. They were so good in fact that I was only able to get a picture of the dough going into the oven! So, like a good blag host, I made a double recipe this afternoon just for you!
Perfect with chai or a light roast coffee...
Current Cardamom Scones
2 C. Flour
1/3 C. Sugar
1 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1/2 t. Ground Cardamom (use fresh if you can!)
1 stick Cold, Unsalted Butter
1/2 C. Currents
1/2 C. Thick, Whole Milk Yogurt
1 large Egg
Preheat 400° F oven.
Mix dry ingredients together, cut in butter (preferably with a pasty cutter) until bits are the size of large peas. In a separate bowl, combine wet ingredients, and add to flour/butter mixture. Mix until just combined. Knead with hands on lightly floured countertop no more than 10 times (less is better), pat into a log about 3/4" thick and 3 or 4 inches wide. From here you can cut the classic triangle shape and bake the scones for 12-18 minutes. I've found they bake reliably in my oven for 14 minutes.
I had the chance to use fresh cardamom seeds.
My mortar and pestle is finally going to good use, Mom!
If you try this recipe, leave a note and tell us what you think!
xo
Wednesday, May 18, 2011
When Life Gives you Lemons...
Make things from them and sell them for a PROFIT! This idea has been brewing in the baking-inclined minds that frequent the 927 Grace household, and while not yet fully steeped, it is filling out nicely. With access to somewhat unlimited local, organic lemons, baking know how and the kind of gumption only young urban gardeners like us possess, we hope to soon be offering products like mason-jarred baking mixes and lemon curd to our devoted readers and families (as I mentioned, for a profit? Pretty please?). We're also considering gluten-free and vegan product lines!
Along with the lemon curd, we're trying a scone recipe that um, smells fantastic and they're not yet out of the oven. Two minutes have now elapsed, and scones are out!
Reviews:
Barbara - Likes it, not too dense, crunchy outside and easy inside!
Sara - Likes it, but tacky on the inside! Flavour excellent.
Tyler - Thinks he'd like it if he hadn't lost his sense of taste to too-hot coffee. He's still taking a second helping, so I suppose that's a vote in favour of the texture?
Me - Agrees with Sara. (I wonder if the yogurt had something to do with the tackiness.)
Love to all!
P.S. Our ears are open to product suggestions...leave a comment!
Along with the lemon curd, we're trying a scone recipe that um, smells fantastic and they're not yet out of the oven. Two minutes have now elapsed, and scones are out!
Reviews:
Barbara - Likes it, not too dense, crunchy outside and easy inside!
Sara - Likes it, but tacky on the inside! Flavour excellent.
Tyler - Thinks he'd like it if he hadn't lost his sense of taste to too-hot coffee. He's still taking a second helping, so I suppose that's a vote in favour of the texture?
Me - Agrees with Sara. (I wonder if the yogurt had something to do with the tackiness.)
Love to all!
P.S. Our ears are open to product suggestions...leave a comment!
Sunday, May 8, 2011
Double Header - Mother's Day and Sonya's Graduation!
Dear reading public,
I was just pleased and flattered to learn that my dear friend, Sonya, finds comfort and an escape from her studies in this humble little blag! In honor of her valiant efforts and soon-to-be success in her candidacy for a Masters Degree in Public Policy, as well as...
Mother's Day! and the woman who helped me take my first steps both in life and in the kitchen, I have today's update.
Last weekend, Marjorie and I used a Barefoot Contessa box-mix. Me, using a box mix? I know! I know! My excuse is I took it home for *free* because it expired; I claim no responsibility to those of you who would chastise me for baking not-from-scratch. Do you know what we made? That's right, MOM'S FAVOURITE: MARSHMALLOWS! And believe it or not, they were fantastic (and I don't even like marshmallows)! So, for my mom, there are pictures of marshmallows.
I was just pleased and flattered to learn that my dear friend, Sonya, finds comfort and an escape from her studies in this humble little blag! In honor of her valiant efforts and soon-to-be success in her candidacy for a Masters Degree in Public Policy, as well as...
Mother's Day! and the woman who helped me take my first steps both in life and in the kitchen, I have today's update.
Last weekend, Marjorie and I used a Barefoot Contessa box-mix. Me, using a box mix? I know! I know! My excuse is I took it home for *free* because it expired; I claim no responsibility to those of you who would chastise me for baking not-from-scratch. Do you know what we made? That's right, MOM'S FAVOURITE: MARSHMALLOWS! And believe it or not, they were fantastic (and I don't even like marshmallows)! So, for my mom, there are pictures of marshmallows.
And for our graduate, Sonya, here is a recipe from my very own kitchen.
Curry Carrot Soup - using an immersion blender! (Goes well with cooked greens and sourdough bread)
Ingredients- 4 c. veggie broth
- 5 med. cloves garlic, minced
- 1 med. shallot, diced
- 1/2 small yellow onion, diced
- 3 T butter and/or olive oil to sauté
- 2 lb carrots, ends removed but not peeled, chopped into 2" sections
- 1 can cannellini beans, drained
- 1 can coconut milk
- 2 T curry powder (I used yellow but it's up to you)
- Salt, pepper, and brown sugar to taste
Sauté garlic, shallot, onion and curry powder in butter/oil, while bringing veggie broth to a boil. When broth boils, add carrots. Carrots are done when you can easily spear them with a fork, remove from heat and add sauté mixture and drained white beans. Using your immersion blender, puree the soup while adding coconut milk until smooth. Salt and pepper to taste. I usually add a teaspoon or two to liven up the curry flavour, which I think can be kind of dusty otherwise. And, if you're wondering, the beans help to add bulk and protein to the soup, and when blended, create a thick, creamy texture. Yum!
*This soup can very easily be made vegan with the exclusion of the butter, and keeps well with the fat from the coconut milk and the lack of dairy or meat.
Finally, with the leftover butter cookies from last post, I fumbled my way through a lemon zest glaze. Looks pretty good for guess work, dontcha think?
Take care, and enjoy your food!
Wednesday, May 4, 2011
Mama's Little Baby Loves Shortenin'
Dear reading public,
The past few days have been quite a trial, and in celebration of things improving (though only slightly), I spent yesterday baking my little heart out.
The agenda included:
- Wheat bread in the bread maker
- Zucchini bread with chocolate chips
- Zucchini bread without
- Butter cookies
- Chocolate poured frosting for the butter cookies
My lovely Danny bought me a cooling rack, which will allow so many things to happen, for instance, poured frostings! Stick a cookie sheet with sides underneath and pour, pour away. So, experimenting with recipes we must go.
Overall, our results were satisfactory. The wheat bread has actually been eaten already, the zucchini bread nearly so, the butter cookie recipe produced about 60 cookies and the frosting, after some modification, worked quite well through a squeeze bottle.
There are some hearts and circles left (only because they are hidden!), I'm thinking maybe spring colors and lemon flavored icing?
Stay tuned for the report on homemade MARSHMALLOWS!
xo
Saturday, April 30, 2011
Spiders
Let's be frank, most of us don't like spiders, at least not in our house, or in places that suggest they were recently in contact with our skin. I try diligently to take indoor spiders and reintroduce them to their natural habitats, if they make webs I'll often just leave them where they are. Hunting spiders, however, are sometimes not so lucky. Two days ago my dear friend, Erica, was over for dinner when from nowhere a large, black, menacing spider appeared and charged at me. It then fell into the sink and um...did I mention we have a new garbage disposal?
Out of guilt and sadness, I decided to pay tribute to the spiders to have died at the hands of frightened humans such as myself with a delicious white cake with buttercream icing, flavored with lemon juice and homemade blackberry jam, and kumquat marmalade between the layers. The cake recipe is from my vintage copy of The Joy of Cooking and the buttercream frosting from Wilton. I will say that I used only butter, no vegetable shortening, and the consistency was a little soft for my decorating purposes. I had a great time using my Wilton Basics cake decorating kit! THANKS MA.
Leave a comment if you'd like the cake recipe!
Out of guilt and sadness, I decided to pay tribute to the spiders to have died at the hands of frightened humans such as myself with a delicious white cake with buttercream icing, flavored with lemon juice and homemade blackberry jam, and kumquat marmalade between the layers. The cake recipe is from my vintage copy of The Joy of Cooking and the buttercream frosting from Wilton. I will say that I used only butter, no vegetable shortening, and the consistency was a little soft for my decorating purposes. I had a great time using my Wilton Basics cake decorating kit! THANKS MA.
Leave a comment if you'd like the cake recipe!
Friday, April 29, 2011
Compensating for Cupcakes
Adored reading public,
Today, it is Justin's birthday. With much pissing and moaning (on his part), I offered to make him cupcakes - and so I did. But, being a the fool that I am, I made a terrible choice: I baked from an untested recipe, on a deadline.
I find cupcakes, and cake in general, to be a challenge not because I can't get it to puff evenly or it's grainy, rather, there's always something just a little off. Just so much that I feel like I've failed. Over, and over, and over...
This time was no different. The batter was more like dough, and seemed to lack sufficient chocolatiness, and the cane sugar made them kind of...crunchy. I baked half in a conventional muffin tin (and didn't fill the cups enough so there was no muffin-toping) and half in Chris' Muffin-Top tin - a cute baking devide that bakes only muffin tops with no bottom. I have only tried one of the tops so far and found it too, uh, something.
Then there was the frosting. Oh, the disappointment of the frosting. It's supposed to hide the mediocrity of the cupcakes with it's creamy, fluffy goodness but instead, looked like thick orange-flavored melted butter with granules. The whole thing was a relative disaster.
That said, presentation cannot be ignored when it comes to quantifying the enjoyment a dish can offer. Even the tastiest cake is hard to sell, lopsided and crumbling. My last resort with these tiny failures was the decoration, which I think I did rather well.
Today, it is Justin's birthday. With much pissing and moaning (on his part), I offered to make him cupcakes - and so I did. But, being a the fool that I am, I made a terrible choice: I baked from an untested recipe, on a deadline.
I find cupcakes, and cake in general, to be a challenge not because I can't get it to puff evenly or it's grainy, rather, there's always something just a little off. Just so much that I feel like I've failed. Over, and over, and over...
This time was no different. The batter was more like dough, and seemed to lack sufficient chocolatiness, and the cane sugar made them kind of...crunchy. I baked half in a conventional muffin tin (and didn't fill the cups enough so there was no muffin-toping) and half in Chris' Muffin-Top tin - a cute baking devide that bakes only muffin tops with no bottom. I have only tried one of the tops so far and found it too, uh, something.
Then there was the frosting. Oh, the disappointment of the frosting. It's supposed to hide the mediocrity of the cupcakes with it's creamy, fluffy goodness but instead, looked like thick orange-flavored melted butter with granules. The whole thing was a relative disaster.
That said, presentation cannot be ignored when it comes to quantifying the enjoyment a dish can offer. Even the tastiest cake is hard to sell, lopsided and crumbling. My last resort with these tiny failures was the decoration, which I think I did rather well.
If you care to see if you have better luck with the recipe, it's from this blog.
Good luck!
Friday, April 22, 2011
Peas and Carrots and Potatoes, oh MY!
Aah, reading public:
The garden is doing it's gardeny thing - and because I haven't buckled down and made a seedling identification key for my planting plan, I can't tell who's who in the silent, tiny green melee. The only little sprouts I can call by name are the Goliath Peas, carrots, a single rogue potato, and the Pak Choy that escaped from the bottom of the seed packet.
In the spinning realm, the progress made is much easier to see - I finished the first ball of yarn, started to fill the bobbin up again, and knitted a (somewhat useless) gauge swatch. So far in the process, the most time consuming step is the carding and rolag-ing (the gentle rolling of the carded fiber into a log that's easy to spin from). Looking for a way to increase my efficiency, I discovered the my Local Yarn Shop (LYS) has a drum carder they rent for only $10 an hour! Thing is, in my conversation with one of their many lovely shop people, I was informed that there's something about the process of drum carding that increases the likelihood of pilling in your final garment. So, I've resigned myself to carding by hand for the time being.
Check back for two recipes, Curry Carrot Soup and Savory French Toast!
xo,
Elizabeth
Love your local shops, check out:
A Verb for Keeping Warm
They offer reasonably priced classes, great advice, drop-in fiber-related circles, wonderful fiber and fiber-related equipment.
The garden is doing it's gardeny thing - and because I haven't buckled down and made a seedling identification key for my planting plan, I can't tell who's who in the silent, tiny green melee. The only little sprouts I can call by name are the Goliath Peas, carrots, a single rogue potato, and the Pak Choy that escaped from the bottom of the seed packet.
Potato!
Peas!
Carrots!
In the spinning realm, the progress made is much easier to see - I finished the first ball of yarn, started to fill the bobbin up again, and knitted a (somewhat useless) gauge swatch. So far in the process, the most time consuming step is the carding and rolag-ing (the gentle rolling of the carded fiber into a log that's easy to spin from). Looking for a way to increase my efficiency, I discovered the my Local Yarn Shop (LYS) has a drum carder they rent for only $10 an hour! Thing is, in my conversation with one of their many lovely shop people, I was informed that there's something about the process of drum carding that increases the likelihood of pilling in your final garment. So, I've resigned myself to carding by hand for the time being.
Check back for two recipes, Curry Carrot Soup and Savory French Toast!
xo,
Elizabeth
Love your local shops, check out:
A Verb for Keeping Warm
They offer reasonably priced classes, great advice, drop-in fiber-related circles, wonderful fiber and fiber-related equipment.
Saturday, April 9, 2011
The Sowing of Wild Oats and Other Such Things
Dear reading public,
If you doubted the dedication of this young, inexperienced, meek urban farmer, you're probably not wrong to do so. I am, in fact, all of those things, however I am also dedicated, idealistic, and good at guilting friends and family into helping me!
A couple such people, Mother and Danny, helped last weekend to put up a fence to discourage chickens from taking their dirt baths among the rows, and gobbling up all the seedlings that will soon be sprouting. Yesterday before everything was planted, Chris and I caught one chicken trying to get in (there was still an easily accessible gap in the "Poultry Netting" aka chicken wire), and it got really flustered and ran zig zags to escape us. We put up a temporary barrier to close the gap, and set about planting the following delectable seeds:
There are remaining seeds, including white pumpkins, acorn squash, cantaloupe, tomatoes, pickling cucumbers, parsley and cilantro that will be planted in planters (after we build some). Otherwise, I worry that they'll run the other's out of town...
FIRST AWFUL PUN FOR THE BLAG! (Counted)
There will soon be updates about knitting and spinning projects, as well as information about a super neat charity organization that offers fantastic products in exchange for your donations to specific causes.
Check back soon!
With love and good food,
Elizabeth
Thanks to such delightful people as MOM, Chris and Tyler Russell, and my dear Danny.
If you doubted the dedication of this young, inexperienced, meek urban farmer, you're probably not wrong to do so. I am, in fact, all of those things, however I am also dedicated, idealistic, and good at guilting friends and family into helping me!
A couple such people, Mother and Danny, helped last weekend to put up a fence to discourage chickens from taking their dirt baths among the rows, and gobbling up all the seedlings that will soon be sprouting. Yesterday before everything was planted, Chris and I caught one chicken trying to get in (there was still an easily accessible gap in the "Poultry Netting" aka chicken wire), and it got really flustered and ran zig zags to escape us. We put up a temporary barrier to close the gap, and set about planting the following delectable seeds:
- Yellow and red beets
- Rainbow carrots
- Radishes
- Broccoli
- Goliath peas (How can they fail? No David's allowed!)
- Quinoa!
- Butterhead and assorted lettuces
- Pak choy
- Sweet red peppers
There are remaining seeds, including white pumpkins, acorn squash, cantaloupe, tomatoes, pickling cucumbers, parsley and cilantro that will be planted in planters (after we build some). Otherwise, I worry that they'll run the other's out of town...
FIRST AWFUL PUN FOR THE BLAG! (Counted)
There will soon be updates about knitting and spinning projects, as well as information about a super neat charity organization that offers fantastic products in exchange for your donations to specific causes.
Check back soon!
With love and good food,
Elizabeth
Genovese, Cinnamon, and Thai basil
Mr. Danny watering le plants-to-be
Chicken deterrent
A wee sweet pepper seedling
Pak choy, peppers, lettuces
Thanks to such delightful people as MOM, Chris and Tyler Russell, and my dear Danny.
Friday, March 25, 2011
Etsy and plants!
Reading public,
My Etsy shop, featuring prints of illustrations, has been up for approximately 15 days, has already been included in three Treasuries, and had items marked by various people as "Favourites," but alas no sales to report. I anticipate that over the next week, with the hopeful listing of a few new items and some calculated posts in the Etsy forums, we might see our first sale.
In other news, the garden!
Unfortunately, I don't have pictures to show you yet. I can say, however, that the seeds on top of the refrigerator are doing well. Quinoa* is in the lead, with broccoli coming in second and the butterhead lettuce a close third. There's only one bak choy, apparently very much ahead of his time, and no news from the butternut squash, cantaloupe, romaine lettuce, sweet peas, or three varieties of basil.
It's more or less been raining (hard) for three weeks, all upturned containers in the entire Bay Area are full of murky water, and new leaks in shoes, roofs, and bags are discovered each day. It can't last forever (right?). When the sun does come shining through, the plot next door will see the addition of beans, pickling cucumbers, carrots, radishes, and more.
Stay tuned for pictures!
xo
*Quinoa, for those who are unfamiliar, looks like this on the plant. This is exactly the sort I planted.
My Etsy shop, featuring prints of illustrations, has been up for approximately 15 days, has already been included in three Treasuries, and had items marked by various people as "Favourites," but alas no sales to report. I anticipate that over the next week, with the hopeful listing of a few new items and some calculated posts in the Etsy forums, we might see our first sale.
In other news, the garden!
Unfortunately, I don't have pictures to show you yet. I can say, however, that the seeds on top of the refrigerator are doing well. Quinoa* is in the lead, with broccoli coming in second and the butterhead lettuce a close third. There's only one bak choy, apparently very much ahead of his time, and no news from the butternut squash, cantaloupe, romaine lettuce, sweet peas, or three varieties of basil.
It's more or less been raining (hard) for three weeks, all upturned containers in the entire Bay Area are full of murky water, and new leaks in shoes, roofs, and bags are discovered each day. It can't last forever (right?). When the sun does come shining through, the plot next door will see the addition of beans, pickling cucumbers, carrots, radishes, and more.
Stay tuned for pictures!
xo
*Quinoa, for those who are unfamiliar, looks like this on the plant. This is exactly the sort I planted.
Wednesday, March 23, 2011
Numero Uno and Thanks, Brabra!
Dearest Viewing Public,
MY friend Barbara is fantastic. She invites herself over, brings fresh bread and cheese, and always, always wine. She babysits me while I struggle through Etsy postings, and just laughs at me when I'm too stupid to get it right. She's super tough and shoulder-checks at Roller Derby (because kicking ass is technically not allowed), and you wouldn't be reading this if it weren't for her.
CHEERS TO BARBARA!
Things you can look forward to:
- Updates regarding my Etsy shop
- Pictures from all parts of my life including:
- My garden and it's progress
- Friends doing neat/stupid/awesome things
- Art made by people I know
- Me, making funny faces
- Recipes I make up or just make and enjoy
- Reviews of local and global events
- Links to things I deem noteworthy
- Other stuff
Comments are encouraged.
xo
From Oakland with Love
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