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Keepin’ it local | Dave’s Coffee Syrup

1 May

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Keepin’ it tasty, keepin’ it local…

Dave’s Coffee is a small family owned craft coffee roaster based in Rhode Island. They are certified organic and do everything by hand, the old fashioned way. I bought some of this coffee syrup at a food show Kate & I went to last December and have been tinkering with different uses and recipes for it.

All in all Dave’s Coffee Syrup is just that syrup, a thick sticky bottle of deliciousness. Hand roasted in small batches, cold brewed organic coffee and simmered with natural cane sugar. Yum!

Here are three ideas I have tried, tasted & approve… enjoy!

Homemade Coffee Soda

Ingredients

12oz seltzer water

3 TBS Dave’s Coffee Syrup

Steps

1. Fill 16oz mason jar or pint glass with ice
2. Pour in seltzer water, you can make your own with a Soda Stream or use bottled seltzer
3. Stir in coffee syrup

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Vegan Coffee Egg Cream (adapted from Babycakes NYC)

Ingredients

2 TBS Dave’s Coffee Syrup

3 TBS vanilla soy milk

5oz seltzer water

Steps

1. Pour soy milk and coffee syrup into a tall glass and stir well to combine
2. Continue to stir vigorously while adding seltzer

Notes
1. For the best results, make sure the seltzer and soy milk are well chilled.

ImageSlow Cooker Marinated Pork Tenderloin
serves 2

Ingredients

1 – 24oz frozen pork tenderloin

1 medium onion roughly chopped

1 32oz box chicken broth

1 12oz bottle of ginger beer

1 TBS Dave’s Coffee Syrup

1/2 TBS Sriracha (hot garlic chili sauce)

1 TBS apple cider vinegar

1/4 c Trader Joe’s Soyaki (equal parts soy sauce & teriyaki sauce could substitute)

1/4 c ketchup

1/2 TBS smoked paprika

1 TBS grill seasoning

5 – 6 garlic cloves (peeled and smashed)

Steps

1. Roughly chop the onion and line the bottom of the center of the crock pot.
2. Cover your pork with salt and pepper and place on top of the onion, this will keep the bottom of your pork from getting chewy during the cooking process.
3. Whisk together the rest of the ingredients in a medium sized bowl and pour over the pork in the crock pot. The liquid should almost completely cover the pork.
4. Cook on HIGH for 2 hours, then reduce the cooking temperature to LOW for 4 hours.
5. Once the cooking time is complete, remove the pork from the crock pot, slice and serve.

Notes
1. If you need more pork for your meal, then double the amount of pork and use the same amounts of liquid in the above recipe.
2. To adjust the heat level, add more smoked paprika and Sriracha.
3. The outcome was a really moist, tender and flavorful protein.

For more info on Dave’s Coffee or to order some coffee syrup follow this link to Dave’s Coffee online shop.

Oven Roasted Tomatoes | Versatile & Easy!

28 Apr
tomatoes, olive oil and S&P waiting to be roasted

tomatoes, olive oil and S&P waiting to be roasted

The warmer New England weather is starting to remind me of the summer foods I’ve missed all winter. Top of my list? Fresh tomatoes!

Grocery stores have been taunting me with tomato sales but I know they’re not yet in season. There is nothing quite like a just-picked tomato at the height of its season (or any produce, for that matter). My dad grew them nearly every summer in the garden when we were kids. He’d have competitions with a fellow gardner friend and I have vivid memories of secret tricks and strange apparatuses surrounding the tomato plants in the garden. My mom would make tomato and cheese sandwiches for us to enjoy at the peak of tomato season — hearty white bread spread with Miracle Whip then stacked with layers of sliced tomatoes and cheddar cheese & a little sprinkle of S&P. Yum…summer in sandwich!

So back to my point….since cherry tomatoes have been on sale quite a bit, Jess has been buying them. They were fine tossed into my lunch salads but I wanted a way to make them more delicious. Flour Bakery (a Boston area delight) is smart — and their BLT is the best BLT I’ve ever had in my life. I dream about it.  One of their secrets? They roast the tomatoes when they’re not in season in order to bring out their yumminess. Roasting also rids them of that gross mealy texture that often plagues out-of-season tomatoes. The recipe I used as a guide states, “roasting concentrates their flavor, turning the tomatoes into savory, tender little umami bombs”. Genius, right? It’s very easy & roasted tomatoes are a perfect addition to any recipe, sandwich, salad, pizza, pasta/rice salad, etc. — the possibilities are endless. We added them to a homemade pizza with oven roasted rosemary lemon turkey breast and banana pepper rings.

fresh_to_roasted

top: before roasting, middle: after first 20 minutes, last: after roasting

Oven Roasted Tomatoes (adapted from America’s Test Kitchen: DIY Cookbook, Oven Dried Tomatoes)

Ingredients

12 ounces – 1 pint of cherry tomatoes (grape tomatoes would work fine, too)
1 Tablespoon olive oil
salt and freshly ground pepper to taste

Steps

  1. Preheat the oven to 425 degrees.
  2. Rinse the tomatoes and lightly pat dry with a clean dish towel.
  3. Cut each tomato in 1/2 lengthwise & toss into a small bowl (with enough room for tossing later).
  4. Add olive oil, salt & pepper to the bowl and toss to evenly coat the tomatoes.
  5. Line a rimmed baking sheet with parchment paper (or aluminum foil) for easy clean-up. Place a wire rack on top of the prepared baking sheet and lightly spray with non-stick cooking spray.
  6. Place the seasoned tomatoes on the rack cut side down (not all of mine were facing down & they turned out fine).
  7. Place tomatoes into the oven for  20 minutes.
  8. Carefully remove the baking sheet from the oven and immediately turn the temperature down to 300 degrees.
  9. Use a fork to carefully flip the tomato halves cut side up and remove any tomato skin that has fallen off. If all of your tomatoes still have the skin on them, there’s no need to remove it since cherry tomatoes have such tender skin.
  10. Place them back in the oven for 20-25 minutes.
  11. Remove from the oven & allow to cool to room temperature before enjoying.

Store in an airtight container in the fridge for up to a week.

roasted tomatoes standing by to be the next pizza topping

roasted tomatoes standing by to be the next pizza topping

Let’s Get Organized! | Spice Rack DIY

2 Mar

DIY spice rack

One result of small space living (or a small kitchen at least) is the true need for clever kitchen storage solutions. We’ve come up with a few that utilized stuff we already had, like an office document/mail organizer tucked in a lower cabinet to neatly store oversized Tupperware/lids & a larger, short, round Rubbermaid container to keep smaller lids tidy that we stuck to the inside of the door of the same lower cabinet with industrial Velcro.

We’ve never had a great solution for storing herbs & spices that we use frequently. We bought these containers that we love, but had them stacked in a two-tiered “system” on our kitchen shelves. It wasn’t the best use of their great see-through lids & it still left us shuffling through spices whenever we wanted to use them.

I’ve seen a lot of terrific spice storage solutions but wanted something that utilized our existing jars & a smallish wall space we have in our kitchen next to some cabinets. Note: the best placement for spice storage is somewhere darkish (or out of direct sunlight) and a coolish/room temp. While the magnetic tins we made would be fine stuck to the side of a refrigerator, the fridge in our kitchen can run a little warm & the side we’d have stuck them to is right next to the window, so we opted for a space on the other side of the kitchen, away from direct sunlight and appliances that emit heat.

I intentionally made the labels take up a large part of the see-through lid – to keep out even more light.

Supply list followed by quickie DIY instructions

Spice rack stainless steel magnetic base: We used this and were really pleased with the quality & speedy shipping. Screws are not included so be prepared to provide your own for attaching the base to the wall.

Tins: Source: Specialty Bottle — I’ve ordered lots of things from SB & they’re great! They’ll send you a couple of samples too (at no charge!). The possibilities are endless but as previously mentioned, we used these.

MagnetsI bought these but you can also search for them on Amazon & elsewhere on the web. I’ve seen other tutorials that use magnetic paper. That would be fine too – but in my experience, it’s not as strong as individual magnets & I didn’t want to go to the trouble to make this whole thing, only to have the heavier spices slide down the wall mounted base.

Glue: I used E6000 (that I bought at a local craft store). It worked well but it’s super toxic AND even with the windows open (hooray for a warm winter!) & a tabletop fan pointed towards the window….WOW — the smell was horrible & made me feel nauseous! I’d forgotten how toxic this stuff is…ick!

1) Measure the space you want to put your jars. Make sure if it’s near a cabinet, that the door when opened, will clear the jars on the wall.

2) Glue magnets to bottoms of jars.

3) Download my free printable spice jar labels & please ignore the little dashed line in the template — I can’t, for the life of me, get rid of it & it doesn’t appear in the original design file. It won’t appear on your finished labels because you’ll cut them out anyway! Print them on a big sheet of label paper (like this kind from Staples) & punch out. I used a 1.5 inch round craft punch.

4) Fill jars with spices/herbs & attach the tops.

5) Write on labels & stick to tops of jars. I love a handwritten label but if you don’t, you could use a label maker/vintage typewriter or add spice names to labels in a design program before printing.

6) ENJOY! If you have space at the bottom, use a magnetic clip to hold grocery lists and a tally of spices you’re running low on or out of.

Other notes
Use a cookie sheet (new or vintage) or have a home supply store cut you a sheet of stainless steel – just make sure it’s magnetic (not all stainless/metal is) and we didn’t go to a home supply store because I wanted rounded corners (pointy metal corners are SHARP!) – also I wasn’t sure I wanted to deal with drilling the holes in the metal for hanging. We’re comfy with DIY (& power tools!) but I really didn’t want to overcomplicate things for this project. If you’re in the mood for a visit to Ikea, this would be an awesome option (it’s nice & tall & comes in white, too).

Spice storage ideas/tutorials/inspiration
I like the jars a lot & the finished product reminds me of honeycomb. 
Friends of ours painted a wall in their kitchen with magnetic chalkboard paint & attached magnetic spice jars to it. Love!
One of many sources online for a DIY vintage soda crate spice rack (swoon!).

Tiny Bites, Big Flavors | Turkey Sliders

4 Feb

Saturday afternoon at work I had thought of the perfect idea for dinner on Sunday night, Super Bowl Sunday night. I knew I would have to do some convincing when it came to getting Kate on board, but I was up for the challenge. You see neither one of us are sports fans, so I knew I couldn’t approach it from that angle. Quite frankly I know I was more excited in Animal Planet’s Puppy Bowl, especially since it features adoptable dogs that need homes and uses this event to promote adoption. P.S. We didn’t get to watch that much of the Puppy Bowl because Ollie was so into it, he kept standing in front of the TV on his hind legs and barking along with the puppies, cute, but not conducive to apartment living, ha!

My goal Super Bowl Sunday menu was going to feature all game day themed appetizers. Yes! As I had predicted Kate wasn’t into it, but as she often does she humors me and my crazy themed meal ideas. On one condition, that the menu items had to be healthier versions. Got it, the challenge was on.
I found this amazing hot spinach and artichoke dip recipe on Skinnytaste.com it was amazing. We paired it with Stacy’s Simply Naked Pita chips that were on sale at Shaw’s yesterday, bonus. As an added tip, because Kate had her contribution to the meal cooking in the oven, we made the dip and baked it in the toaster oven my parents gave us for Christmas and it came out perfect.

Kate wanted to make her Mom’s stuffed mushroom recipe, so we had those as well. Upon returning home from grocery shopping she realized that she didn’t buy the French Onion Soup packet that her Mom’s recipe called for, to substitute she finely chopped some shallots, sautéed them and added some garlic salt to the recipe and they were amazing.
On to our main course…
sliders
Turkey Burgers with Sriracha Aoli

Ingredients
1lb Ground Turkey

1/4 c Panko breadcrumbs
3/4 small white onion grated
1/2 tsp smoked paprika
1/2 tsp cumin
1 tsp grill seasoning
3 dashes of Worcestershire Sauce
1 egg
2 TBS Dijon mustard

Steps
1) Place ground turkey into a medium size bowl

2) Grate the white onion directly into the ground turkey in order to get all of the onion juice into the mix

3) Add the remaining ingredients

4) Combine with your hands

5) On medium heat, heat a medium-sized skillet drizzled with 1 TBS of olive oil or sprayed with non-stick spray

6) Form the slider patties, make them approximately 3″ in diameter and 1″ thick

7) Cook for 3 minutes on each side, a meat thermometer should read the internal temperature as 165 degrees.

Sriracha Aoili

Ingredients
1 tsp Sriracha (hot garlic chili sauce)

4 TBS light mayonnaise
juice of 1/2 lemon
dash of salt

Steps
1) Combine the Sriracha, mayo, and lemon juice in a small bowl

2) Season to taste with a dash of salt

Notes:
1) We used Sara Lee dinner rolls for buns and they were the perfect size

2) To melt cheese on your sliders, once the burgers are done cooking, remove the pan from the heat, add one half of a slice of your favorite cheese to the top of each burger and place a sheet of aluminum foil over the pan, be sure to fold the foil in half so that it looks like a tent prior to covering the pan, this will keep your cheese from sticking to the foil.

3) The portions were two sliders per person and there was a little more than half of the ground meat mixture left last night, so tonight we are having ground turkey soft tacos in order to make our leftovers count.

4) For best flavor spread the aoli on each side of the bun, the bottom that the meat will sit on as well as the top to help anchor the greens.

Enjoy!

Two For One | Shredded Chicken & Enchilada Sauce

28 Jan

Make it count Monday, two recipes in one blog post. My ever thrifty self has been trying to meal plan on my day off and make the majority of our meals at the beginning of the week in order to have stress free healthy meals during the week when work is in full gear.

I’ve been using these simple principles:
– Cook at least one protein in the crock pot. Why you ask? Here are my tips… I can stretch one protein such as pork tenderloin, boneless spare ribs, chicken breasts, steak tips, etc. into about 2 -3 meals for Kate and I. Of course I get creative mainly because I can’t stand having the same thing over and over. One week we had steak tips cooked in the crock pot that we had with mashed sweet potatoes and kale chips, which then turned into asian spiced steak tacos with corn soft tacos and fresh lime juice.
– Save your money! Using the crock pot to cook at least one meal a week will save you money on utilities. One of my favorite crock pot recipe blogs, A Year of Slow Cooking, listed that there is documentation that suggests that a slow cooker uses approximately $0.02 of power per hour and that the monthly cost of using a slow cooker is $1.17. The slow cooking method of crock pots lends itself perfectly to less expensive cuts of meat that can be tough if not cooked using the low and slow method.
– Save your time! I only make slow cooker meals that require little to no prep ahead of time. That means less prep time, less dishes, and more time to spend with Kate and the pups 🙂

This week I made the recipe below originally posted on The Honest Company Blog.

Easiest Slow Cooker Shredded Chicken
serves 4

Ingredients
3 Boneless Skinless Chicken Breasts (fresh or frozen)

1 16oz jar of your favorite salsa
1 onion finely chopped

Steps
1) Pour 1/3 of the jar of salsa covering the bottom of the crock pot

2) Layer the chopped onion over the salsa

3) Nestle the chicken breasts into the onion and salsa that is covering the bottom of the crock pot

4) Cover the chicken breasts with the remaining 2/3 jar of salsa

5) Cover and cook fresh chicken breasts on LOW for 7 hours. If you used frozen chicken breasts cook on HIGH for 6 hours.

Notes:
1) I used fresh chicken breasts and came out amazing, super moist and tender. Yum!
2) The salsa I used was Spike’s Salsa and it was the medium variety, but feel free to use whatever suits your heat level. I discovered Spike’s Salsa one week when it was on sale at the grocery store, it is really good and costs a fraction of the other bigger named salsa brands.
3) I removed the cooked chicken from the crock pot and shredded it using two forks, it basically falls apart on its own so you could use your hands if you want.
4) To store it, I placed the left over shredded chicken in a food safe storage container, we use these Anchor Hocking True Seal glass containers, then I added about 1/2 – 3/4 cup of the reserved cooking juices that were at the bottom of the slow cooker. Only use enough to mix into the shredded chicken to keep it moist.

sauce
Tonight I’m turning the left over shredded chicken into an Enchilada Casserole using a homemade enchilada sauce I made this afternoon.

Here’s the recipe:

Roasted Tomato Enchilada Sauce
inspired by America’s Test Kitchen

Ingredients
1 TBS canola oil

1 14.5oz can of Organic fire roasted diced tomatoes
1 onion diced
3 garlic cloves minced
1 Fresno chile finely diced, seeds and ribs removed
1/2 tsp salt
2 tsp cumin
1 tsp smoked paprika
2 tsp sugar
2 TBS salsa
1/2 c water

Steps

1) Heat oil in a 1.5 – 2 QT sauce pan using med/low heat.

2) Start to cook onion, garlic, and chile in the heated oil to soften about 5 mins.

3) Add remaining ingredients and stir.

4) Bring sauce to a boil and then reduce heat to a simmer.

5) Simmer covered for 15 minutes.

6) Remove pan from heat, using an immersion blender submerge into sauce and blend until smooth. If you do not have an immersion blender a food processor or blender would work just as well.

7) Enjoy!

Notes:
1) The enchilada sauce recipe is totally vegan and low-fat!
2) It will freeze well in a freezer safe storage container, try using a canning jar just remember to leave approximately 1 inch of room in the jar before screwing on the lid.

 

We Made It! | And…What the Heck is a Dutch Baby?!

30 Dec

YAY, it’s almost 2013! Which means, we’ve made it through the holiday season unscathed. I know…so dramatic. But in addition to the goodies & gifts we like to make around the holidays (granola, candy cane bark, sweet cards & gift tags, DIY all purpose cleaner (more about that in a future post!), broccoli shallot quiche, avocado coffee cake, the list goes on and on…) my Etsy shop, Opal & Ollie was bursting at the seams with holiday orders (I had over 100 Etsy orders in 1 month — not including the 2 local shops I had to keep stocked up!). So I feel like it’s totally acceptable to breathe a deep sigh of relief and reset after a few days off. Now on to organizing, cleaning & putting away our abundance of Christmas gifts (wheeeee!).

This morning, when Jess started flipping through cookbooks BEFORE we’d even had our morning coffee, I knew something was up. In typical Jess fashion, she was looking for the perfect compliment for a jar of Nutting Farm maple butter that I’d tucked in her stocking (from our excursion to Eat Boutique — which was amazing, by the way — where Jess met on of her fav bloggers in all the whole world, Joy the Baker). That perfect compliment came in the form of a dutch baby. What the H is a dutch baby, you ask?! Read on…

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We were first introduced to dutch babies at a small historic inn in rural Vermont where we spent the weekend attending the wedding festivities of our friends Lindsay and Jonathan. The inn keepers cooked meals for the guests so we headed to the dining room for breakfast one morning. Plates were placed in front of us with an odd looking berry-muffin-popover-like thing in the middle. This particular dutch baby was not my jam (you could tell it had been pre-made & heated) but none-the-less I was intrigued. So fast forward to this morning when Jess stumbled upon the Smitten Kitchen dutch baby recipe below. It’s a delicious breakfast treat that’s like a popover and a crepe/pancake had a baby (maybe that’s where the name comes from?!). They weren’t too sweet — just right topped with a dusting of powdered sugar & some maple butter (or in my case, maple syrup). Dutch babies are also called “german pancakes”. Somehow this makes more sense to me now.

Pros: It’s lighter than a pancake. It doesn’t require the baby sitting/tending that pancakes require — since you bake it in the oven. So I was able to enjoy coffee with Jess instead of stressing about when to flip the pancakes & then how to keep the first batch warm as the other batch cooked in the skillet. It’s also really delicious and paired perfectly with maple goodness and soy sausage patties.

Cons: Ours cooked a little too much on one side so one edge was a little dry — but nothing that a little extra maple butter or syrup couldn’t fix!

Recipe notes: We only had 3 eggs in the house so we made 1/2 the recipe. It worked out great. The tablespoons of butter that the recipe calls for is definitely for the batter (and doesn’t include what you use to grease the cake pan) — we thought that was a little confusing. You could totally make these in muffin tins for cute-sized individual portions.

mapledutch

Recipe credit: Smitten Kitchen

Dutch Babies/German Pancakes

Yield 2 9-inch pancakes.

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at until light yellow in color. Remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, maple syrup if you’re me and maple butter if you’re Jess. It would be really yummy with fresh berries too.

Happy baby making! (Ha…) And happy almost 2013!

Saving the World | What Lovely Will You Beckon?

17 Dec

I feel oh-so-lucky to have been part of a small team of graphic facilitators that my company (Collective Next) sent to Dallas to scribe the talks at TEDxSMU. Not that I expected anything less, but it was a truly transformative experience. I mean, where else but at a TED or TEDx event could you witness a tiny 7th grader shock the stage with a booming poetry slam performance and then hear a talk about wabi-sabi (the Japanese term for imperfect beauty)?

I scribed a bunch of amazing talks at TEDxSMU but Amy Krouse Rosenthal’s talk Beckon Lovely and Save the World really stuck with me (click on the title to hear/see her full talk). I’m a born “maker” so I can’t quite imagine anything cooler than the thought of a bunch of strangers making things together — or a 10-day challenge to save the world through an amalgamation of lovely.

krouse_rosenthal

I beckoned lovely this weekend in the form of freshly squeezed orange juice. The loveliest thing about this pictured moment? It represents a little snippet of my weekend where time moved a little slower. I took time out of a busy Sunday morning to make something that I then sipped with the one I love in special little juice glasses that I had to get on a step stool to reach. It’s not something I would’ve typically done on hectic weekend morning and I’m grateful for Amy’s challenge.

lovely

What lovely will you beckon this week to save the world? And…you’d better hurry up…we only have until 12/21/12!

Pantry Dinner | Crock-Pot Pork Tenderloin

12 Nov

Slow cookers are the old-fashioned wave of the future, they are an old standard that is seemingly in everyone’s household, but that are seldom dusted off and utilized.
A few winters ago I decided to try to use ours more. For a few reasons: there seems to be fewer and fewer hours in the day, they are really cost-effective and the energy you use to make a meal that will last 2-3 meals is far lower than the gas we’d use to cook the same meal in the oven, and it is the perfect vehicle for cooking any of the frozen proteins that we have stored in our freezer bought on sale for a cold winter night.
The recipe below was made completely of ingredients that we had on hand in the pantry and in the freezer.

Crock-Pot Pork Tenderloin

Ingredients
1 Frozen Pork Tenderloin or Center Cut Pork Loin
1 Onion (rough chopped)
3 – 4 Cloves Garlic (smashed)
2 Bay Leaves
1/3 cup German Mustard
1/3 cup Dark Molasses
1 tsp Garlic Powder
1/2 tsp Allepo Chile Flakes
1/2 tsp Fresh Ground Black Pepper
1 TBS Light Brown Sugar
2 TBS Cider Vinegar
1 cup Hard Cider (nonalcoholic cider or beer would be fine)

Steps
1) Spray the inside of the crock-pot with nonstick spray

2) Place the onion, garlic and bay leaves in the bottom of the slow cooker. Put the frozen pork tenderloin on top of the cut veggies.

3) In a separate bowl whisk together the remaining ingredients and then pour over pork.

4) Cook on LOW for 7 – 8 hours.

Notes:
1) Spray the measuring cup with nonstick spray before measuring molasses and it will help that sticky stuff come out with ease.
2) Our Pantry meal was rounded out by frozen green beans that are a great economical and tasty option for two reasons: they are flash frozen just after they are picked to preserve freshness and you can often find them on sale for .99 cents for a 1 pound bag.
3) Sweet Potato Orzo “risotto” made in just 15 minutes with 4 ingredients: chicken broth, Earth Balance, salt and pepper. If you don’t have flavored orzo, mashed sweet potatoes would be delish as well!
4) To amp up the sweet potato orzo “risotto” add in chopped walnuts and dried cranberries. Y-U-M.

Trick or Treat | Handmade Howl-o-ween

31 Oct

Kate and I have a great relationship. She’s the maker to my baker. We have a lot in common, but we balance each other out.
Perfect case in point Halloween…. I love Halloween, I love the decorations, the costumes, pumpkins, Halloween candy and most of all throwing a Halloween party.

Every year I come up with the idea for “our” costume, a couples costume usually that entails hours of crafting and several yards of felt. Kate humors me and every year slaves over “our” costume and in true Kate fashion it always comes out perfect. Again, Kate and I have a great relationship. She tolerates watching the “Goonies” with me on the eve of Halloween, she spends hours hand sewing costumes we’ll wear for one night, and she does it mainly because it makes me happy.

This year she crafted my idea for Stevie and Ollie’s costumes too.. taking Stevie’s crate rest into consideration we came up with this…



No Boston Terriers were harmed in this photo shoot.

Stevie the lion and Ollie the lion tamer wish you all a Happy and Safe Halloween from our vintage circus to yours have fun!

Falling for Fall | Pumpkin Buttermilk Pancakes

30 Oct

Oh how we love this time of year when pumpkin makes an appearance in every corner of our lives from our oven to our pups’ dinner bowls. Pumpkin baked goods, pumpkin brewed craft beer, savory pumpkin dishes, pumpkin carving, roasted pumpkin seeds…and the list goes on…

We had some leftover buttermilk (from the best yellow cake recipe I’ve ever made….a future post, so stay tuned!) that screamed “Oh hi, PANCAKE opportunity!” to me as I headed into the refrigerator to get fixings for my weekend coffee.

So I made these amazing pancakes from Heather Cristo’s blog. Um, who can resist a recipe that has the word “best” in it? Clearly not me!

Verdict: They were really yummy! I’ve included some notes about the recipe, etc. below. 

Maker’s notes

Recipe | I added a 1/4 tsp of pumpkin pie spice to the batter (because we had it on hand).  I was hesitant to add more because I didn’t it to overwhelm the yummy pumpkiny goodness. It added a subtle spice & depth of flavor. Add more if you want to really taste it. I love a salty pancake and don’t usually add much (if any) sugar to things that I’m going to drizzle with maple syrup. That said, these were a little too salty. If I made these again, I’d cut back on the salt (to 1/2 tsp) and add a tablespoon of sugar (raw, white, brown, light brown…whatever we happened to have in the pantry).

These would be really easy to make vegan by making your own “buttermilk” (using soy milk adding lemon juice or vinegar) and adding a butter substitute for the butter.

Cooking | I cooked all of them before we sat down to eat, keeping them warm on a low temp in the oven on a cookie sheet lined with parchment.

Leftovers | I wrapped up the leftover pancakes and tossed them in the refrigerator.  We heated a couple of them in the toaster (Jess’s brilliance!) the next day & had them with a cup of tea as we stayed safe inside while hurricane Sandy danced with the power lines outside our house.

If you have pups, here’s a great use for the leftover pumpkin! Mix a tablespoon of pumpkin in with their food. They’ll love it and it’s great for their digestive health — it magically helps with diarrhea or constipation. Just make sure it’s the same kind of pumpkin you’ll have leftover from this recipe — canned plain pumpkin (not the pumpkin pie filling kind with added sugar & spices).

Happy making! Happy Fall!

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