{pretty, pretty pale pink, rhubarb drink}

 

One of my newest favorite chefs is Laura Calder.  I've tried a couple of her recipes and read through several more.  I love her French food, cooking techniques and ever familiar "comfort" recipes.  One that I just learned from her is Rhubarb Water. I don't have a daughter yet, but one day...this pretty, pretty pale drink will be served at one of her tea parties. 

This recipe is SUPER easy...it just takes some time.  And, though I originally followed the recipe to a T, I did end up diluting it even more, as I didn't like it so sweet. Here's what to do: 

what you need...
2lbs Rhubarb, largely cubed
water to cover Rhubarb, boiling (about 4 cups)
Half Lemon, juiced
3/4 C sugar (I used 1/4 Cup and even more water than the recipe called for.)

what to do...

Cube rhubarb and place is a heat proof bowl.  Poor boiling water over the rhubarb.  Let cool (when finally room temperature, move to fridge for over night). The boiling water releases the color from the rhubarb and scents it with a delicate flavor. The next day strain rhubarb and re-boil the rhubarb water (discard the rhubarb).  Add in sugar and lemon juice, boiling until fully combined.  Chill completely and serve.  After completely chilled, make sure the flavor is to your liking. 

*Add more lemon if you need or more water if it's too sweet.  For me...I liked just the essence of the rhubarb and definitely preferred it less sweet. 



This drink is PRETTY and YUMMY!

Happy sweet Tuesday lovelies!!!

xx,
Naphtali

{congratulations, emily henderson!!!}

Who else was glued to the TV last night, waiting for the results of the next Design Star?! Or should I ask...who wasn't!?! Now, I don't claim to know anything about design; my area of love is food.  {That being said, I long to have a clue about it. } I love to be surrounded by beauty. Beauty in my home, beauty on a plate: it's all wonderful.  The Next Design Star, always "has me at hello".  And Emily Henderson {The Brass Petal}?! Well, she was on my radar almost immediately.  {Probably everyone is saying that now.  I get it.  But I don't care.  Let's just say when I found out she was a prop stylist and has done plenty of table-scapes...I became an immediate fan!}  Check out some of these gorgeous moments for insight to why I fell in love....

  Congratulations, Emily on your success and new show!!!  Your fantastic sense of style, hard work and amazing design sense is a true talent! 

This is the perfect example that design isn't just in the typical sense of the word....and all about a room/decor...but it also includes what's on a plate.  So make your dinner beautiful tonight! (Even if it's just yogurt...) :)

And to all the lovelies out there...keep up your passions!!  xoxo, Tal

{emily henderson}

{fish tacos w/ spicy red cabbage + a cool white sauce}

This easy recipe delivers on taste!!!  In fact, Mister made me promise to make this again soon. Here's what I did....I used cod (but any hearty white fish could work). As I love bringing the flavors of all the dishes together, I pulled the spices from the red cabbage slaw below.  On each fillet, I sprinkled a bit of oregano, cumin, chili powder, garlic, salt and pepper and then dusted with a bit of flour. Then I put it in a hot, hot skillet with a bit of oil and cooked until golden and delicious.  As for the rest...

 white sauce:

1/2 C plain yogurt
1/2 C mayo
1 lime - juiced
1 jalapeño - minced
1 tsp capers - minced
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp dill weed
1 tsp cayenne pepper


*Combine and refrigerate until needed.  Best if made in advance, as it will have time to 'firm up' in the fridge.
 

spicy red cabbage slaw:

1/4 red cabbage, thinly sliced or shredded
1/8 tsp dried oregano
1/8 tsp ground cumin
1/2 tsp chili powder
1-2 cloves garlic, minced
juice of 2 limes {one and a half....if super juicy}
hot pepper sauce, to taste

*Combine and refrigerate until needed.

The fish tacos are perfectly piled, as such: white corn tortillas, some of the red cabbage, perfectly moist fish, white sauce and a bit of cilantro.  Miam. Miam. {Yum!}

As I mentioned before, I'm a firm believer in serving complimentary side dishes.  And particularly bringing similar flavors across the plate.  So, as for what to serve with these tacos..I made a cold mexican salad: diced tomato, avocado, red onion, cilantro and a bit of lime juice.  (It's great eaten as a fork or dipped up with chips.)

Happy foodie friday lovelies and Bon Appétit ! ;)

xx,
Tal

{zucchini and potato latkes}

Last week our pantry was dwindling...and when that happens, I generally pull out "breakfast for dinner!!".  Ha!  {I'm sure that I'm not alone in that department.} But, what was even worse was I had 3 eggs, no bread and a bunch of veggies.  I especially wanted to use up some zucchini that I had.  Knowing that Mister would want some level of carbs, I had remembered some potato and onion latkes that my dear Aunt {Linda Diamond} had made out one of our family gatherings.  Zucchini would add to the perfect paring. 

What you need:

1 large potato (1/2 lb), peeled
1 large zucchini (1/2 lb), ends trimmed
1/3 C diced onion
1 large egg
1 tsp kosher salt
Black pepper
2-4 Tbs Olive Oil

1. Shred potato and zucchini.  Add onion, egg and seasoning.  Mix well.  {The mixture will oxidize quickly and brown slightly.}
2. Heat 2 tbs of the olive oil, using low heat.  Spoon in the mixture, creating 3" pancake disks.  Cook 7-10 minutes, turn over for an additional 6 minutes (ish). 
3. Cooking slowly creates a crisp crust with a creamy inside.  

4. If you want some "extra" yumminess, add a dollop of plain yogurt or sour cream.

The result was perfect! {And as Mister thought so....it's pretty much the best compliment I could ask for!!}.

I LOVE it when you guys try these recipes.  So...if you do - please let me know!

Happy Thursday!

xx,
Tal

{yarn + dye = this}

While in Idaho, I had the opportunity to learn how to dye yarn.  It was a fun experience!!!! And, I'm entirely excited to try it again.  A longtime friend knew that I would love to learn.  She gathered the products and walked me through the process. Here are the results of my first experiment...

Now I need to figure out what I want to make....{any ideas?!}

Thanks Jamie!!!

xx,
Tal

{sweet treat tuesday: molasses spice cookies}

My go-to cookie is not Malasses Spice.  Nope.  Nada.  Non. But, after this week....it may very well be at the top of my list.  Mister had a sweet tooth and as I was just about out of everything in my pantry, including chocolate chips, etc...I decided to pull out a newbie.  Now, for many of you this recipe is not new.  But, for me, it is!  {I love firsts...!} If you've never tried it, do yourself a favor and indulge, and if you have, don't forget about this simply, yummy treat. :) 

 you need...
1/2 C, plus 1/3 C sugar
2 1/4 C all-purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice*
1/4 tsp pepper
1/4 tsp salt
1 1/2 sticks butter, softened {not a figure friendly cookie... :) }
1/3 C dark brown sugar*
1 large egg yolk
1 tsp vanilla extract
1/2 C molasses {dark or light, okay}

1. Set oven to 375 degrees (rack in middle).  Spread 1/2 C sugar in a shallow dish for coating - set aside. 

2. Whisk flour, baking soda, spices, pepper and salt together.  Set aside.
3. Beat butter, brown sugar and remaining 1/3 C sugar in a large bowl, until light and fluffy (about 3 minutes).  Beat in the egg yolk and vanilla until combined.  Beat in the molasses until incorporated (make sure to scrape down sides of the bowl, as needed).

P.S. Dipping your hands in water when rolling dough, helps prevents stickiness and helps adhere the sugar.  So.......

 

4.Using wet hands, roll 2 tbsp of dough into balls, then roll in sugar and lay on parchment-lined baking sheets (about 2" apart). Bake until the edges are set and the tops are cracked but the centers are still soft (underdone).  The cookies harden as they cool. Bake approx 10-12 minutes, rotating sheet halfway through.
5. Let cookies cool on the baking sheet for 10 minutes, then serve warm or transfer.

 

*I found this recipe via here, but as usual made some changes.  I didn't have allspice, so just added some extra dashes of the ginger, cinnamon and cloves.  I also only had light brown sugar on hand.  

This cookie would be yummy with a glaze over top or with some orange essence/zest whipped in. 

In other news...

Besides the fact that I've been trying to find a job, (but seriously need to learn Spanish if I'm going to be a contender...) I've been knitting!  Here's a picture of my current project (I'm about half done), for a little baby who should be meeting this world in a couple of weeks.  It's a half blanket - perfect for a car seat. The photo doesn't do the color justice (color requested by the mum to be), but the pattern is displayed well!

Happiest of Tuesdays to you all!!

xx,
Tal

{happy birthday, maman}

Maman ~

Happiest of Birthdays to you, my dear Mom!! You are an incredible hero, confident, friend, sounding board, teacher, inspiration, supporter, dreamer, lifeline and prayer support. I hope you have the most amazing day and the best year to come.

Je t'aime, maman ! 

{Image via HERE}