Weekend Reading

Holy aspic! Check out these foul retro holiday foods. Crusty Salmon Shortcake, really?
~via Apartment Therapy

Siblings align on "safe" holiday table conversations.
~via The Onion

Yes! New Muppet movie coming out this spring! Check the trailer for Muppets Most Wanted.
~via The Week

Have you heard of the guy who is retracing the Great Migration? Literally walking from the Great Rift valley through Asia and then down the Americas to Patagonia. Incredible.
~via National Geographic

Bourbon Pecan S'mores

"You're killing me Smalls! These are s'more's stuff! Ok, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf."

Wise words from the Hambino (if you haven't seen the Sandlot you're a terrible American). S'mores are classic for a reason. Sticky, sweet, chocolatey. So how do I make it better? How about some adult bourbon-scented marshmallows and a savory chocolate bark. You're killing me blog!

Before you do anything, you need to make my Bourbon Vanilla Marshmallows. Unless your local grocery store sells boozy marshmallows, you'll have to make 'em. If your store does carry boozy marshmallows, I'm moving in. 

The other key component? Homemade spiced pecan chocolate bark. This is the same technique you use for Holiday Chocolate Bark, but with another topping. It's really just melting chocolate and putting delicious stuff in it. 

You'll melt about 2/3 of the chocolate in a double boiler. This is just a metal bowl over a pot of simmering water. Fancy stuff.

Then you'll stir in the remaining 1/3 of chocolate off the heat. This helps ensure a good snap on your bark. Stir vigorously to achieve an extra shine.

Pour out melted chocolate onto a sheet of parchment and spread evenly. Marvel at how pretty chocolate looks when it's melted. Restrain yourself from sticking your finger in it. Or not.

The chocolate topping are my Hot and Sweet Pecans, with an extra pinch of salt. Super easy and versatile. Just chop before sprinkling over melted chocolate. The salty, hot seasoning on the pecans is a beautiful complement to the sweet sweet marshmallows and chocolate. 

Once your chocolate hardens for a bit, you're ready for serious s'more 'ssmenbly. Yield the Hambino's advice.

In lieu of a campfire, I put my broiler to work. Ovens will vary, so keep an eye on it. This will be messy, so prepare your pan accordingly.

Like I said... messy. Get after this one with a fork. Holy adult. Best s'more ever. Scarf!

Bourbon Pecan S'mores
For Marshmallows
1/4 cup cornstarch
1/8 cup powdered sugar
3/4 cup light corn syrup
1/2 cup granulated sugar
1/2 cup water
1/3 cup honey
1/4 cup bourbon
1/2 cup cold water
3 envelopes unflavored gelatin
2 teaspoons vanilla extract

For Spiced Pecans
1 cup halved pecans
1 tablespoon peanut oil
1 1/2 tablespoons granulated sugar, divided
1/2 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flake

For Chocolate Bark
1 12oz bag semisweet chocolate chips
1 12oz bag dark chocolate chips

1 package honey graham crackers

Combine cornstarch and powdered sugar in a small bowl. Spray an 8-inch pan lightly with cooking spray and spread two spoonfuls of cornstarch mixture. Dust the base and sides to coat.

In a medium saucepan, combine corn syrup, sugar, water and honey. Bring to boil over high heat. Cook without stirring until thermometer registers 245 degrees.

While sugar is cooking, combine gelatin, bourbon and cold water in the bowl of your stand mixer, with a whisk attachment. Once sugar reaches 245 degrees slowly pour over gelatin mixture while beating on low speed. Slowly increase speed to high, but take caution since sugar mixture is extremely hot. Whisk on high for 6 to 8 minute, until thick and fluffy. Add vanilla and whip for another minute.

Pour marshmallow mixture into prepared pan. Use a spatula to spread evenly. Dust with another spoonful of cornstarch mixture. Let set, uncovered, at room temperature for at least an hour.

Collapse sides of pan or remove from a standard pan. Coat a knife or perforated cutter with cornstarch mixture and cut into 2-inch squares. Dust sides of marshmallows with cornstarch mixture to prevent from sticking.

Over medium heat, warm peanut oil in a cast iron skillet or heavy bottomed pan. Stir in 3/4 tablespoons sugar and continue stirring until sugar melts and turns a light brown. Add pecans to pan stirring for 1-2 minutes, until pecans begin to toast and are evenly coated with melted sugar.

In a large bowl, combine remaining sugar, salt, red pepper flake and cumin. Toss pecans in spice mixture until evenly coated. Remove pecans to a cookie sheet lined with parchment. Chop roughly.

Draw a 9x10 square on a sheet of parchment and reserve on a cookie sheet. Melt two-thirds of chocolate over a double-boiler with water just simmering (not boiling). Remove from heat and stir in remaining chocolate, stirring quickly and vigorously.

Evenly spread chocolate to fill square. Top with chopped pecans and allow chocolate to cool. Cut into squares.

Heat broiler on a low setting. On a lined cookie sheet, assemble s'mores -- graham cracker, chocolate bark and marshmallow. Broil for 2-3 minutes, but watch closely as ovens may vary. Carefully remove from oven once melted and top with graham cracker. Serve immediately and enjoy!

Bourbon Vanilla Marshmallows

Sometimes it's good to try new things. The kitchen is an easy place to go out on a limb and challenge yourself. So when Chicago Metallic offered me a marshmallow kit to try out, I thought it would be a cool chance to flex some dessert muscle. Well that, and I figured out how to get bourbon into homemade marshmallows.

Once you make your own, there's no going back to the bagged guys. It wasn't as hard as I thought either, especially when you have the right tools to get the job done.

First up, you'll need a candy thermometer and I love the digital display on this one. You can even set an alarm for your predetermined temp.  When it comes to prep, two key things: a perforated cutter and a "pan" with fold-down sides. Both clutch when dealing with majorly sticky stuff.

These tools certainly make it easier, but what you really NEED is a stand mixer. You'll run it for awhile, so I wouldn't try it with hand mixer. You can't beat the power of a big guy to whip these 'mallows into shape. 

You'll pour into a pan to set for a few hours. Loved the fold down sides for easy removal and lines for straight cuts. I'm itching to try this pan for other no-bake desserts in the future, like panna cotta.

Do you see this spongey fluff? Awesome sauce. They're great on their own, but check back later this week to see what I put together with these guys. S'mazing.

Bourbon Vanilla Marshmallows

1/4 cup cornstarch

1/8 cup powdered sugar

3/4 cup light corn syrup

1/2 cup granulated sugar

1/2 cup water

1/3 cup honey

1/4 cup bourbon

1/2 cup cold water

3 envelopes unflavored gelatin

2 teaspoons vanilla extract

Combine cornstarch and powdered sugar in a small bowl. Spray an 8-inch pan lightly with cooking spray and spread two spoonfuls of cornstarch mixture. Dust the base and sides to coat. 

In a medium saucepan, combine corn syrup, sugar, water and honey. Bring to boil over high heat. Cook without stirring until thermometer registers 245 degrees. 

While sugar is cooking, combine gelatin, bourbon and cold water in the bowl of your stand mixer, with a whisk attachment. Once sugar reaches 245 degrees slowly pour over gelatin mixture while beating on low speed. Slowly increase speed to high, but take caution since sugar mixture is extremely hot. Whisk on high for 6 to 8 minute, until thick and fluffy. Add vanilla and whip for another minute. 

Pour marshmallow mixture into prepared pan. Use a spatula to spread evenly. Dust with another spoonful of cornstarch mixture. Let set, uncovered, at room temperature for at least an hour. 

Collapse sides of pan or remove from a standard pan. Coat a knife or perforated cutter with cornstarch mixture and cut into 2-inch squares. Dust sides of marshmallows with cornstarch mixture to prevent from sticking. 

Complimentary tools provided by Chicago Metallic. All opinions are my own.

Thanksgiving To Do List

Calling all type-A control freaks... I've got a Thanksgiving to do list! This is not the day to wing-it and start in the morning. Nope, this is a time for precision and strategy. This girl loves a timeline!

So here's what needs to happen to get my Thanksgiving dinner to the table. Print it off and strike through with another color as you accomplish tasks for extra points. Color-coding and to do lists? Organizational heaven. If only I could incorporate labels. A girl can dream!

This Week

Order turkey

Thank my mother profusely for ironing the table cloth and napkins

Draft grocery list

Dish check – Figure out what everything will be served in, borrow dishes from my parents, as needed

Pick-up fryer from my father

Specialty shopping – International foods store for spices, cooking gas

Two Days Before

Grocery shopping

Make pie dough – refrigerate overnight

Day Before

Buy ice

Prepare pies

Prepare spiced peaches

Prepare cranberry salsa

Prepare spiced pecans

Prepare whipped goat cheese

Thanksgiving Day

Morning

Prepare herb butter for turkey and inject under skin of bird, hand-off for The Husband to fry

Roast turkey legs

Prepare green bean casserole

Clean and prep Brussels sprouts

Bake herb bread

Prepare hot cider in slow cooker

Set the table

Two hours before dinner
Plate hard cheeses and bring to room temperature

An hour(ish) before dinner

Prepare and bake-off cornbread dressing

Bake green bean casserole

Bake sweet potatoes

Bake mashed potatoes

30 Minutes Before Dinner

Cook Brussels sprouts

Just before meal

Carve turkey

Prepare gravy using roasted turkey legs

Dessert Time

Prepare fresh whipped cream

Weekend Reading

Can't wait for Catching Fire, but don't think I'll be taking my makeup tips from them.
~via Jezebel

Wes Anderson in all his GIF glory. These are seriously some of my favorite movies.
~via Buzzfeed

An incredibly moving film by Google about a man who used Maps technology to reunite with his lost family. Technology WOW!
~via Creativity Online

Need a new favorite low-key lifestyle site? I'm thinking I may become a Clementine Daily fanatic.
~via Clementine Daily

Condensing a relationship into a 5-minute single-shot video. Great writing and acting.
~via Thought Catalog

Thanksgiving Menu 2013

I'm so pumped... my favorite holiday is almost here AND I'm hosting it for the first time ever. Mixed emotions of excitement and pure terror have taken over. A day solely dedicated to food and I'm in charge. Holy hell.

My awesome in-laws are coming to town and staying with us for Thanksgiving and my whole family is coming to dinner too. Couldn't be more excited to have so many people I love in one room. Very special indeed. Here's the real deal though, this is going to take some planning and strategy.

While I'd love to go all out, do everything myself and try a bunch of new things, it sounds like a suicide mission that would inevitably leave me clutching an empty bottle of wine, whilst rocking in fetal position on the floor. I can see the mascara streaks now. Not cute. So I'm sticking with tradition and accepting help. What a concept!

It will be a feast of long-time favorite indulgences and a few new treats. Read: I'm not reinventing the wheel. Maybe next year when I've got a year of hosting under my belt.

Appetizers

Hot and Sweet Spiced Pecans

Whipped Pumpkin Goat Cheese

Assorted Hard Cheeses

Served with local honey

Dinner

Herb-Infused Fried Turkey

Roasted Turkey Leg Gravy

"Vintage" Sweet Potatoes

(You know those things with the marshmallows? My mother would have my head if they weren't there)

"Gourmet Potatoes" 

(Or whatever my stepmom calls the yum mashed potatoes she's bringing)

Spiced Peaches

Cranberry Salsa

Traditional Cornbread-Sage Dressing

Healthier Green Bean Casserole

Orange Cranberry Brussels Sprouts with Bacon

Rosemary Bread

Dessert

Salted Caramel Apple Pie

Pumpkin Pie

Chocolate Pecan Pie

Fresh Whipped Cream

While the whole concept of hosting Thanksgiving for the first-time is daunting, this plans seems do-able. Planning is key, so I'll be sharing some tips and planning tools along the way. We can do it (she whispers to herself in doubt)!

Weeknight Idea: Brown Butter Butternut Ravioli

True story... I had a pasta-making birthday party in the 5th grade. Some kids wanted to play laser tag, naturally I thought manual labor in the kitchen would be more fun. Thanks to the kids who stayed friends with me. I still think pasta-making is a pretty rocking Saturday night, but let's get real, no one can deal with that shit on a Monday. So how do you make it a decent homemade dinner on a weeknight?

Start with a great pre-made pasta products.Trader Joe's leads the pack in my opinion and I'm a big fan of the butternut squash raviolis. Put together a quick homemade sauce, some fresh vegetables and you've got yourself a jazzy little dinner.

So let's have a quick conversation about brown butter. Perfect sauce on a fly. It's awesome and takes 5 minutes. You literally just melt butter until it gets toasty with a sprig of herbs. So flippin' tasty. Really good with sweeter veggies like butternut squash or pumpkin.

Melt butter over low heat and watch for it to foam. That means the moisture in the butter is being released. Once the moisture is gone, the milk fat can toast. Every stove is different, so watch your butter closely once the foam subsides... it should turn a golden brown quite quickly. Always keep it moving and serve immediately once you've reached that golden color.

I mean, it's no 1995 fettucine, but get 'er done.

Brown Butter Butternut Ravioli 
1 package Trader Joe's butternut squash ravioli
3 tablespoons butter
3 sprigs rosemary
Sprinkle of parmesan cheese

Prepare butternut squash ravioli according to package instructions. Drain and set aside.

Melt butter over low heat and add rosemary sprigs. Swirl butter in pan and watch closely for it to foam. Once foam subsides watch closely until butter turns golden. Remove rosemary and add ravioli. Toss and serve immediately over sauteed kale. Enjoy!

Making an Upholstered Headboard

I don't often DIY outside the kitchen, but sometimes I get inspired by all the awesome home blogs in my feed. After several internal motivational speeches, I was finally ready to take on the project I had my eye on for years... an upholstered headboard.

You see, we had a very collegiate mattress up against a bare wall thing going. Not cute. With all the furniture-buying we've done in the past few months, I was grateful to find a chic AND affordable solution for our bedroom. Howard approves.

My instructions below, but I heavily referenced the House Updated how-to. The size of this can be completely customizable. I didn't want it to be too tall (mine is 53" tall and we have a low-profile box spring), but whatever you choose be sure you measure everything twice. So here's what you'll need:

• 1 - 3/8 inch piece of plywood, cut to size (mine is 66" x 33")
• 4 - 2"x4"s, cut to size 
• Wood screws
• Electric drill
• Paint and brush for legs
• 1 large roll 2" foam
• Spray adhesive
• 1 large bag batting
• Muslin
• Upholstery fabric
• Staple gun (electric will make it a lot easier) 
• Upholstery nail trim

So I took the easy way out and had my Dad make the frame. Most hardware stores will cut the plywood and 2"x4"s for you. I picked up my supplies at my neighborhood Ace Hardware. Once the wood is cut and measured, it wouldn't be too hard to assemble, but I'm super grateful to have that handy guy in my life. Didn't he do a good job? 

I had lots of helpers on this project...my Dad made the frame and my Mom helped me with the upholstery. Here she's spraying the adhesive, using a grocery bag to protect her manicure. Naturally she is wearing chic leopard shoes while constructing furniture. Naturally. 

You simply spray on the adhesive and then apply the foam to the board. We did this outside, since the adhesive has a rather strong scent (#DontGetHighWithYourMom). Once the foam was adhered, I used a pair of sharp scissors to trim the excess foam overhang.

I'd seen multiple tutorials on this project and some used just batting, rather than thick foam. I can't recommend the thick foam enough. It really makes the finished product more comfortable and expensive-looking. After the foam, you'll simply lay down a layer of batting, set the frame on top of it and pull around the overhang to staple on the back. Two people is helpful here, so you can pull each layer taught before stapling. After batting, you'll repeat with a layer of muslin. Just wrap the corners like you would a gift.

Helpful tip -- iron your muslin and upholstery fabric before applying. This helps ensure you'll have a smooth final product. Your fabric choice should definitely be heavy, upholstery weight, since you'll be pulling it taught.

Once you've pulled and smoothed, just staple the crap out of it.

For a bit of extra flair, I picked up some nailhead trim on Amazon. This is a product by Dritz that is one continuous strip, so you don't have to nail-in each individual tack. Total lifesaver. You simply line it up and use a rubber mallet to hammer in every 5th nailhead.

Hello gorgeous! Doesn't this look legit?

While you can't see the trim from the front, it adds a chic detail that we see every night when we get in bed. It's the little things. Howard is grateful that he now has a more elegant and comfortable place to nap. 

Food Blogger in a Food Desert

Food and how we get it can be a complicated thing. No, this isn't another blogger on a soapbox about local and organic, it's about where we do our most basic shopping. Truth is, I'm a food blogger living in a food desert. 

If you're unfamiliar the term, it means that I live in an area where fresh, affordable and healthy food is unavailable. See all that green below? Those are the areas around my home where there is no grocery store within a mile. 

Is it annoying that I have to get on a highway to go to the grocery store? Yes, but that's not why I'm writing about it. That sad reality is, I live just a few blocks from an affordable housing development where many of its residents don't have automobile access. This leaves many of my neighbors to buy their groceries at the local Walgreen's. I'm grateful it's there, but they just don't have the fresh food offering of a grocery store.

But there are some exciting things happening around here. Not one, but TWO groceries stores are being built in the neighborhood. And there will be a little something for everyone: 

• Field Foods is full-service market opening up in early 2014 and will cater to food lovers like me, with a focus on local ingredients. 
• Save-A-Lot is opening in just a few weeks. Couldn't be more excited for an affordable grocery store to serve low-income members of the community. 

Grocery stores are transformative things for neighborhoods. Not only for sheer livability, but it's where we come together. How many times have you stood in the aisles talking to a neighbor? 

Mad applause for both Field Foods and Save-A-Lot for coming into the city and supporting our growing neighborhood.