Leela Cyd

WHAT THE WHAT?

2012-01-22T21:49:00.000-08:00

In between a kiddo-themed lifestyle shoot my friend and fellow photo conspirator, Shelby, and I were conducting this morning, she jumped into the frame and things just got weird!

What an amazing shoot (I cannot wait to share the kids partying in grand style) and fun way to spend a Sunday. In between Hostess donut glam shots, dancing to the top 40 hits, tiara making and outfit changes with 4 kids 9 years-old and under (all sassy to the max), Shelby and I giggled like school girls. THIS is the stuff we love. Dancing, dressing up and making a whimsical world to play in. I'm stoked to have a partner in crime. So what if her dolly lost her head and she got tired after head banging and decided to nap on the floor? I don't blame you Sugar, it's nice and cool on the ground.

GOLDEN BUNS // OCEAN CITY

2012-01-20T09:37:00.001-08:00

Have you ever had a golden bun while enjoying Dim Sum? They are one of the only vegetarian things on those charming silver carts full of goodies and DAYUM are they divine. Perfectly crusty exterior, akin to a brioche, with a floury/dusty topping (barely sweetened, like the top of a Mexican pan dulce) giving way to a sweetened yolk filling. They are an egg in dessert's disguise.

Fresh out of the oven, they will absolutely blow your mind with indulgence, sweetness and pure carbo fluff. They rock. I'd take a golden bun over a donut any day. Get them while they're hot at . . .

Ocean City
in SE Portland - 82nd and Division

AWH SHUCKS

2012-01-19T10:56:00.000-08:00

Brad Swonetz, former student of my Dad's, good family friend, artful photographer and person who I call when freaking out over pricing a job (thanks man!) just sent two pictures he came across while sifting through old photographs. That's my Dad and I in LA, I think at the garment district? We were shooting dianas through windows with reams upon reams of fabric. I was about 16 or 17 I'm guessing.

It's little quiet moments like this that pull at my heart strings and make me so feel so grateful for my family and all the adventures we've had together. We are a lucky bunch.

BANANA OAT MUFFINS: MY FAVORITE THING

2012-01-18T10:31:00.000-08:00

ok ok. I've got a lot of favorite things in the baked good department, but these here are my new favorite thing. They involve muffin top pans which are totally an 80s thing to be into, but I can't help myself - I am charmed by the crustiest bits of most edibles. Certainly the muffin top is far superior to the stump. And I am a fiend for fresh nutmeg; it's the most subtly flavorful spice.

Get the recipe on The Kitchn this morning.

CLARA'S KITCHEN

2012-01-17T15:26:00.000-08:00

My darling friend Clara is one of the most talented home cooks I know. The woman loves good food and spends time preparing small meals, mostly breakfasts, in her charming apartment kitchen. She won't hesitate to make banana bread, fresh coffee, an organic vegetable hash, soft boiled eggs and arrange a small cheese plate with homemade preserves. I mean, can you believe that last sentence? I've been known to spend a little to much time here, picking up the crumbs off her plates and following her around trying to absorb some of her wisdom.

One of the great parts of working with Apartment Therapy is the chance to feature friends being awesome. Read the entire tour/post here.

HEY GIRL: WYNDE

2012-01-15T11:29:00.000-08:00

Last Summer (oh how I wish it was summer time now; these long January nights are tough), I photographed a rad lady in her shop, The Golden Rule. These portraits never made it past my hard drive, but this girl has got some spunk to be shared. And would you look at this hair cut? It's so intensely fabulous.

LAURETTA JEAN'S FOR THE PORTLAND MONTHLY

2012-01-14T07:57:00.001-08:00

Last month for the Portland Monthly, I got to photograph the sweetest little pie shop, Lauretta Jean's. The proprietors, Kate and her fiance, Noah, were two of the sweetest, smiley folks I've come across. With all that delish, tender, perfect pastry, no wonder they were so happy. This was some ridiculous pie! My favorite was the salted pecan and my hearty piece of quiche. The little banana creams weren't bad either. And the pour over coffee, nice and strong - the perfect pie companion.

If you have a chance to visit downtown Portland, get your butt down to Lauretta Jean's (the namesake of the pie shop comes from Kate's grandmother). There is serious pie and experimentation going on here. I love a good slice, what can I say?!

// Lauretta Jean's
// Read the Portland Monthly article where my images appeared

WINTER ON THE KITCHN

2012-01-13T13:44:00.000-08:00

Last year around this time, I wrote about 10 Foods that will Keep You Happy During Winter. I wrote that post in reaction to all the 'get fit' and 'eat clean' New Year's diet articles that become so omnipresent in January. I looked back on it today and all of these ideas still hold true for me this year (especially the tea and chocolate consumption - goodness save me from myself!). You might like to take a peek.

Also, if you visit The Kitchn, where I have a weekly feature, you may have noticed the redesign to the site. We are still working out the kinks, but overall I think it's a grand improvement, with recipes being more easy to find and better organization overall. I love this part of my work and the community of writer/photographers I work with there. It was my start at The Kitchn that acted as a gateway into all my photo, writing and blogging life, so for that opportunity I'm particularly grateful.

WHY I MAKE MY OWN BIRTHDAY CAKE

2012-01-11T21:03:00.000-08:00

Today on The Kitchn, I got to write about and photograph one of my favorite topics: dark, devilish, absolutely decadent chocolate cake. This marvelous creation was a showstopper if I ever tasted one and was the perfect antidote to another revolution around the sun. I'm turning into a person who's age would have sounded very old to me as a kid. Oh well.

Read more about this wacky tradition I have and get the recipe for Double Chocolate Sour Cream Cake on The Kitchn.

BOKE BOWL: VEGAN RAMEN BONANZA

2012-01-10T15:52:00.000-08:00

Dave and I treated ourselves to ginormous bowls of unbelievable ramen today at a new SE noodle joint, BOKE BOWL. I love noodles, but often their broths are heavy on the meat and I end up with a plate of spring rolls and edamame. This afternoon was quite the opposite.

We ordered the fennel, miso broth with noodles and added tofu. Sounded pretty standard. We took our seats at a small table because the big, communal, mess-hall style tables were full up; in fact the place was hoppin at noon. I noticed a chef preparing steam buns and asked him about how they were made and typical fillings and we were promptly served an order of miso/mustard glazed eggplant buns. How generous! Show's what asking a little question can sometimes do for a gal.

After blissing out on our unusual, smokey buns, it was onto our ramen. Two hefty bowls of dark, unctous broth arrived, resplendent with chewy noodles, daikon radish, delicata squash, a variety of wild mushrooms, bean sprouts, broccoli, rice cakes and seared tofu. There were so many treasures in this soup, it was a veritable hunt/battle between my chopsticks, my large ladle for slurping (spoon envy!) and my mouth. After conquering half of my large bowl, I called it quits and noticed all the slurping stains on my shirt. Not the smoothest, sexiest eater, but I am enthusiastic.

Next visit to Portland, this should be on everyone's list! And fellow Portlanders beware, I will meet you here for an impromptu lunch any day of the week. Let's try the vanilla soft serve and house made butterscotch twinkies too!

BOKE BOWL
1028 SE Water Avenue
Portland, OR 97214
503-719-5698

VISIT TO THE BOULANGERIE

2012-01-09T16:50:00.000-08:00

This past weekend, my old friend Julian and his darling lady Jenna came for a visit. We hit the town, especially the delicious foods at St. Honore, our favorite boulangerie. We feasted!

RAW AVOCADO LIME MOUSSE

2012-01-06T18:30:00.000-08:00

Today on the Kitchn, one of my favorite snacks -- raw avocado lime mousse on rice cakes is making a splash. This stuff, it's just so good and decadent. I don't know if I want to rub it on my face as a hydrating mask or stick a spoon into it or spread it all over chocolate cake. I'm confused, tired and hungry.

Just try it!!

LA TIENDA DE UNAS

2011-12-25T07:00:00.000-08:00

Wow. We found our favorite store in Mexico - the fingernail art shop! Here you can buy plastic hands to practice your craft, assorted sparkles and do-dahs to apply (hello kitties called my name real bad), acrylic tips, glitter, rhinestones, inspirational nail posters. I'm in love.

FELIZ NAVIDAD

2011-12-24T06:37:00.014-08:00

I've always loved the anticipation of the holidays and Christmas Eve is one of my absolute favorite days of the year. Growing up we celebrated Christmas and Hanukkah, but it was when the 24th of December rolled around, I tended to go absolutely nuts. We were allowed to open one gift early and I chose it with great trepidation and care... Usually I went for a gift given by a shoe-in gift giver, namely my best friend Kate who always came through with a fashionable item from one of our coveted mall stops, Contempo Casuals or Judy's -- we were Southern California mall chicks, what can I say?!

I still love this day. Happiest of 24ths to you and yours!

BAD BOYS AND GIRLS GO TO JAIL

2011-12-23T18:16:00.000-08:00

We are viva-ing on vacation with the whole family in Rosarita, Mexico. It's a much-needed break where we are drawing on ipads, taking photos, gazing upon the ocean, reading light books, eating delicious foods and recharging the batteries. Haven't done this for awhile (years!!) and it feels just dreamy. My Dad and I went into Ensenada today for a little adventuring and scoped out the Museo de Historico, a jailhouse from the late 1800s. The pictures say it all here.

HOLIDAY COOKIE DELIVERY!

2011-12-13T13:42:00.000-08:00

A few nights ago, a box of cookies arrived on my doorstep. What a lovely way to kick off the holiday cheer, thanks Mom and Dad!

LATELY

2011-12-07T07:28:00.001-08:00

I've been working away in my tower in the clouds (as pictured by Dave) and scissoring late into the evening making snowflakes for the home. There's something so exciting about opening up the folds to see the pattern we've created. The unknown becomes something sparkly, complex, bright and beautiful to behold. Wow I should keep snowflakes as a metaphor for life in my mind.

I've also been baking with flowers! Have you perfumed any treates with lavender or dried roses? It's such a tiny thing, but so pretty and luscious. Who doesn't want cookies laced with pink roses?

MAZEL FOLKS WITH VEGETARIAN MATZO BALL SOUP

2011-12-06T15:23:00.000-08:00

Today's recipe for The Kitchn is a walk down memory lane -- I recant the first time I made matzo ball soup with an esteemed friend, and give the recipe a vegetarian update.

No shmaltz? No problem. What's Yiddish for "yummy"?

THE BIG CHEESE BOOK

2011-12-05T08:57:00.000-08:00

beer and cheese tasting

stinky blue

lovely Sasha at top left, adding milk to cheese (can't remember why we were doing this) and the teenage cows, "heffers," at Trader Point Creamery in Indiana

This weekend marks the end of one of the most exciting projects I've ever participated in. It's rare that an email lands in your life that truly makes one of your dreams come true, but that's exactly what happened about 4 months ago. My friend and esteemed cheese guru/writer/knower of all things cheese, Sasha Davies, recommended me to her publisher to shoot her latest book, a how to make cheese cook book. What an opportunity and what a challenge were my immediate thoughts! These sentiments proved to be at the core of each of our shoot days, then my long nights of editing. I've always wanted to photograph a cookbook and here I was doing just that.

For the past few months, Sasha, David and I have worked tirelessly through big days of cheese making (and noshing!) to make this book come together. David is a local home cheese maker and recipe developer. From both David and Sasha, I learned a tremendous amount about the process of making cheese at home, an ambitious and very rewarding process. The real joy however was the collaboration between my cheese colleagues. The problem solving and the fun of photographing over 15 different cheeses in various states of development (and stink!) was greater than anything I could have imagined. Not to mention the farm visits to meet the makers of the raw cheese-making materials. The goats and cows couldn't be any cuter! Spoken like a true vegetarian.

Here are just a few images from the collection submitted for the book. Which won't come out for about a year. I just couldn't resist a little bit of celebrating over here on the blog.

Cheers!

MOM'S RECIPE: KUGEL

2011-11-30T13:25:00.000-08:00

I had to give my Mom a ring and find out how she made that savory, simple kugel of hers. I made a couple tweaks then got to grubbin! And haven't looked back since that first slice. Delicious with more salt and pepper than a doctor would advise or smothered in blackberry jam, it's a divine thing.

It also made me think how nice a feeling it might be to have your little one call you for the how-to on your special recipe.

Cheers Mom!

APPLE CIDER DONUTS & AN ECCLECTIC HOME

2011-11-02T14:49:00.000-07:00

Today's posts on Apartment Therapy feature two recent favorite endeavors: the fall flavors of apple and spice imbued in a baked donut and the home of a stylist/vintage shop owner living the DIY charmed life with her baby girl, Bell.

GOATIES!

2011-10-28T23:24:00.000-07:00

I just couldn't resist sharing this image, one of the cutest little creatures I've ever photographed. His name is Rusty, this baby goat in the center of the frame, and he is such a precious pumpkin. This afternoon brought me to a beautiful goat farm and cheese-making operation. Just as the clouds rolled in, we hopped in our car to come back to Portland. Aren't farm animals the best? I can't resist their loveable faces and expressions.

CURRIED SOUP FOR ALL

2011-10-27T16:48:00.000-07:00

The Kitchn is completely dedicated to soups this week. Is there honestly a better topic, especially living in the Northwest and facing Fall/Winter dead in the eye?! I LOVE soup, and believe it's hard to make a really good one . . . So when I came upon this recipe for curried carrot coconut soup, I was floored. It's just so good. And with a little modification, could be a superb curry base to add in more veggies and serve with rice!

LAURA'S MID-CENTURY MELROSE PLACE

2011-10-21T10:03:00.000-07:00

Last week, I photographed one of my favorite places yet for Apartment Therapy -- very clean, pretty, bright and mod . . . Laura has innate style that exudes from every corner of her swank lady home. She's also a SoCal girl, so I adored her on many levels and we griped about our lack of sunshine. Tour the home on AT.

COCONUT GOOSEBERRY CLAFOUTI

2011-10-19T11:02:00.000-07:00

Have you ever heard a string of 3 words so silly? Say it with me people -

"coconut" "gooseberry" "clafouti"

It's as fun to eat as it is to say. Read on up about this easy, special breakfast recipe on The Kitchn this morning.

AMANDA'S SMART, RENOVATED KITCHEN

2011-10-19T08:03:00.000-07:00

Yesterday I profiled Amanda and her charming kitchen. She's a graphic designer with a knack for renovation and she traded her graphic skills for most of the contracting work - isn't that awesome? Oh, and she has one hell of a good hair cut. And she made me chocolate chip oatmeal cookies (her grandma's recipe!) when I toured her space. So many things to love!

LOVE THE GIRL

2011-10-14T17:35:00.000-07:00

Just had the most lovely home tour with this doll face of a gal - a color and materials consultant/trend forecaster . . . What a title. Laura was just charming and her house, be still my beating heart. It'll be up on Apartment Therapy on Monday. Happy weekend!

UNHAPPY HIPSTER PORTRAIT IN THE NYTIMES

2011-10-13T08:29:00.000-07:00

I photographed the lovely Molly Jane Quinn, one of the founders of Unhappy Hipsters for the Times today. The Q & A is here. She is so funny and smart - really you should read the blog and check out their new book, it's brilliant!

SUPER PHOTO MAGIC SCHOOL

2011-10-12T11:25:00.000-07:00

Also friends, I've started a new position at Apartment Therapy, as their photo editor. As part of this work, I teach the contributors to become better photographers, talk about imagery and edit images. I've started a photo tip site, the SUPER PHOTO MAGIC SCHOOL, where you can perhaps follow along with photo teacher Lee . . . This is a real passion of mine, empowering others with a few tools to take better pictures, so I'm very excited. Unveiling the magic and making photography more accessible, what could be better?

HI BLOG & HI LASAGNA

2011-10-12T11:11:00.000-07:00

Hi Blog,

Remember me? I used to write here and post recipes and spend all kinds of time with you . . . Now some things have happened to put distance between you and me, buddy.

I started to blog, teach and photograph for a living.

Something I dabbled in for fun while I went to school to find my 'real job' of being an art or special ed teacher became my career -- so this little buddy of a blog, I'm going to use to update you my darling family and few friends as a source to point out all the work I'm doing, going up on a range of web/print outlets.

Sound good?

Let's start today with Vegetarian Lasagna on The Kitchn. Get some of that while it's hot!

mmmm... Lasagna, it's my passion!

xo Lee

NEAT!

2011-08-12T17:34:00.000-07:00

photos are stills pulled from the video, you can watch the video here.

D shared this incredible short video about the ways cephalopods are able to camoflauge themselves with color and texture. Their skin changes texture people! It's so beautiful, unexpected and wonderful to gaze upon this octopus shape shifting under the sea. Nature.

Watch the video: Where's the Octopus?

SUMMER OF YUM.

2011-08-11T16:58:00.000-07:00

Isn't summer grand? D and I are on a berry and stone fruit frenzy and I honestly cannot put enough ruby jeweled sweet morsels into my mouth. Every meal is now adorned with berries or plums/peaches of some sort. In morning cereal, afternoon snacks with nuts and cheese, tossed into large salads. They really are the punctuation mark of the season!

This photo of a raspberry and sanding sugar depicts a little project I'm cooking up for The Kitchn, to be posted next week. MMM....

CALIFORNIA DREAMIN'

2011-08-08T20:40:00.000-07:00

Just got back from a RELAXING trip down to Santa Barbara, where we swirled on the beach with Vito, my Dad made divine thin-crusted pizzas and we cuddled with books and movies. It was lovely. There's something so magical about spending time with my parents, we slip into a nice routine where food and dog walks are the main focus, with cups of coffee and games of cards to round out other hours.

Where did this new sweater come from? My Dad, my favorite stylist who finds all my coolest clothes for me at the beach on his morning walk (then washes when he gets home and mails them up!), found this jazzy stripey at a garage sale.

RAMONA FALLS & CLEARING THE COBWEBS

2011-07-26T16:50:00.000-07:00

I took the day off yesterday - I knew nothing productive was going to come out of my spent mind . . . The photo course was wonderful, but I was exhausted by the end of my weekend, lots of working!

So when my dear friends invited me for a long hike up by Mt. Hood, I couldn't resist - we fortified ourselves by eating biscuit and egg sandwiches then headed on up to the most distinctive falls I've seen. The layers of basalt rock made a beautiful, organic formation and the water desended in the loveliest way . . . Down to a quaint little stream and rustic bridge. It was just the thing to refresh the mind and spirit

PHOTO COURSE VERDICT: SUCCESS & SUPER DUPER FUN!

2011-07-25T09:40:00.000-07:00

Parvaneh took this beautiful photo and added the cute title!

We talked about a mix of textures when styling and adding a live human for great food photos

We talked about how to photograph a thing consistently, such as a pair of earrings. Alissa, a participant made these herself! She's an amazing glass artist.

Is this not a renaissance painterly image or what? Great job Parvaneh!

We added background sweeps and took them away.

Alissa, the glass artist, kindly modeled for a little while.

I stepped in as model so the gals could snap away.

Love the ladies getting in there! I'm so proud!

mmm... lunch!

When life hands you lemons, take pictures of them!

On Sunday, I had the pleasure of leading a photography class full of very talented ladies. We adjusted settings, learned our way around our cameras, talked about composition and framing (keepin things out of the center, mm hm!), the wilds of the Oregon weather patterns and its effects on photos and how to change up on the fly, lighting techniques, prop ideas and post production using photoshop . . . . Then, we feasted and made merry with a delightful picnic in the backyard.

Kirsten, my darling pal with the most gorgeous home (she and her husband renovated themselves!), generously allowed me to host the course in said fabulous abode. It was a great location, as every where we turned to photograph, there was something of beauty and the light just poured in throughout all the windows. Kirsten was also the one to suggest I teach the class in the first place, so I want to give a big thanks to her - go hop on her blog, it's so much fun over there!

For me, this opportunity was extra special and wonderful because I felt like I was able to encourage, teach and empower a handful of exceptional students to go out there and create. I love gathering together to all photograph similar things/locations, because we all have such a unique way of seeing the world. I was inspired and delighted with the results of class, because honestly, the photos were just lovely. Magazine cover worthy! And so different than how I might approach the subject. I love that.

This is a huge post but I wanted to share some images of the ladies in action as well as a couple of the finished photos. I'm currently pondering the next class! Let me know if you'd like to take a Basics Course or for the ladies who attended Sunday, if you'd like a more Photoshop-specific part 2 Course where we dive into editing even more as well as collage-making and retouching our lovely mugs!

Note: One of the students, Parvaneh, kindly shared her images from the course with me - her's are mixed into this post with a few of mine to round it out. I haven't received images from the other gals yet, but will keep you posted!

SUMMER IN THE GARDEN

2011-07-14T12:39:00.000-07:00

D and I have been busy bees in the garden this summer - it has been our big weekend project, working alongside our darling neighbors . . . It is so glorious to share some of the responsibilities as well as the bounty! The crops are going nuts right about now - here's what we've got planted:

fresh herbs
zucchini
turnips
carrots
radishes
assortment of lettuces
arugula
dinosaur kale
chard
strawberries
marigolds
lupines
peas

D is the garden master, but I take direction well; watering and weeding when needed - but I swear it's all his care and attention that makes the plants really flourish. We experimented with planting from seed instead of starts this year, and it was so much fun to watch the little baby plants germinate and grow into full-on edibles! We cannot keep up with all the produce, so have been giving things away and cooking as much as possible. I came really close to perfecting a dino kale quiche with sharp cheddar and oat flour crust the other day - photos of that will be coming soon. Now if only we grew black tea, Greek yogurt, peaches and bagels, then I'd never have to grocery shop again!

FRENCH TOAST NOM NOM

2011-07-12T12:50:00.000-07:00

Is there a more decadent breakfast, other than sitting down to a plate of freshly made French toast, doused in plenty of maple syrup and real butter? Not a chance.

Do you need a good reason to prepare a perfectly over-the-top carbohydrate-fest meal? Certainly not. After all bread is my passion!

Is there a reason why this post is full of questions?
No - just in a silly mood!

How do you make le French Toast (never have seen it in France, mind you)?

I was taught by my Dad to slice stale baguette bread into diagonal slices and sop them in a heady mixture of milk, egg, vanilla, cinnamon and a smidgen of nutmeg. Fry the slices up in generously-buttered pan and serve at once. It doesn't get much simpler or more delicious - I've never really improved upon this tried and true method.

So grab an extra loaf of bread and intentionally let it go stale - your breakfast companions will be thankful!

A LITTLE FLORAL, A LITTLE SEXY

2011-07-09T20:36:00.000-07:00

I am so attracted to this image D snapped of me doing my thing on the couch the other afternoon - my dress in the windowlight, my computer on my lap - this is my tool and me at work. What you don't see is the hours spent by myself in our hot little apartment, at our shared desk, with empty tea cups strewn about and a big pile of mess/bathrobes/jackets at my feet.

For a moment, I'm just a slightly sexy blogging lady.

THIS WEEK AT THE KITCHN, RE-NEST, APARTMENT THERAPY & UNPLUGGED

2011-07-08T12:24:00.000-07:00

This week was a big kahuna! Not only did Nick and Ms. Kelly tie the knot, but I launched my first Basics Photo Course and had a few favorite tours go up all over the Apartment Therapy Network. It was busy . . . This summer is going to be slammed, I can just feel it coming.

Anyway - If you want to catch a glimpse into my photo/writing world this week, check me out over here:

Re-Nest, a favorite tour of my fairy godmother's home (where D and I got married several years ago!) . . .

Unplugged, Juliet Zulu are the coolest Production Company in Portland

Apartment Therapy, a fresh loft in downtown Portland, with a very sweet, creative couple dwelling there with a kitty called "Gypsy"

The Kitchn, my favorite Vegan cookies - simple, easy and very tasty!

Have a relaxed weekend friends!

THE DANCE BEGINS

2011-07-07T13:04:00.000-07:00

My brother and his fair maiden, Kelly, got married on Monday evening, under balmy winds and a crescent moon. It was a tremendous occasion, where I was honored to have been asked to be the officiant. Standing up there, looking at Nick and Kelly holding hands and having the time of their lives, it was a remarkable feeling I'll never forget.

My Dad and Dave made themselves busy with Diana and Super 8 cameras . . . And here's one of the first, most beautiful, images of the evening. More to follow - just had to share!

I'M HOSTING A PHOTOGRAPHY COURSE

2011-07-07T12:56:00.000-07:00

I'm so excited to be hosting a basics of photography workshop this summer. I know I could have used a crash course when I started blogging and taking pictures so many years ago. As a credentialed teacher with a masters degree, it's a pleasure to synthesize my passions in this manner. Join me for an initial class in a lovely NE Portland bungalow for a morning of photography, education and laughter. Email me for further details and payment.

This course is limited to 8 folks and you must bring the following: a laptop, digital camera (any kind!) and editing software such as Photoshop, Photoshop Elements or Iphoto. We provide the rest!

Looking forward to it!

NEW YORK NEW YORK

2011-06-29T16:58:00.000-07:00

I'm having trouble keeping up with myself these past few days. Nick and Kelly's wedding is just around the corner and we welcomed a new little baby into our world! My brother in law and sister and law are already on their way to being the most relaxed, intelligent parents. We're all in love with the little peanut. And, a shoot I did of a fancy condo just went up on the New York Times! How 'bout that?! If you want to scroll through my images, they start at image number 8 and continue through image 13. Taking a break from the blog to catch up and live life! xo.

THIS WEEK AT THE KITCHN & RE-NEST

2011-06-17T08:04:00.001-07:00

This week was a big one - I survived my time as a single gal (D gets back tonight!), booked a shoot with the New York Times (hello, yes please!), photographed a gorgeous home for Portland Monthly, finished up a website for a wonderful clothing shop in town, turned a job down, skyped with my parents way too much (thanks mom and dad!) and managed to keep the house plants alive. Whew! I'm ready for a little break in the action and for afternoon picnics in the backyard or the river!

On Re-Nest, I had the pleasure of touring one of my favorite lady's homes -- Robin is an artist, her home one of her mediums -- the tour turned out beautifully. It's probably my favorite I've done to date for the site.

And on The Kitchn, I'm talking about ways to welcome summer into your kitchen - some handy tips in there . . . hopefully summer will one day arrive in Portland. A girl can dream! And also, a recipe for super yummy chia-cranberry granola made by one of my favorite style bloggers.

L'AMOUR FOU

2011-06-16T23:03:00.000-07:00

My darling fashion file of a friend, Rebecca, and I saw just saw this wonderful movie, L'Amour Fou (which translates to "crazy love") about the life and relationship between fashion designer, Yves Saint Laurent and his partner, Pierre Berge. After 50 years of being together, Laurent has recently passed away and Berge auctions off their art collection, full of Picassos, Rembrandt, Warhols, African art, etc.. It is sad, honest and full of the love they shared for each other.

During their years together, they outfitted homes in Paris, Normandy and Marrakesh - and these interiors were some of the most vivid, luxurious spaces I've ever laid eyes on. They rival the clothes in scope, vision, creativity and absolute, over-the-top AWESOME. These two certainly shared ups and downs, but man, what a life. Highly recommend transporting yourself via this emotional (think tortured, artist genius), visual, fashiony love fest. Nothing like a great French film, eh?

MISS YOU, MANGO

2011-06-14T09:54:00.000-07:00

This is the fourth out of the seventh day of solo Lee -- On Saturday, Dave left for a desert camping research trip with his Biology classmates. Since we met about 6 years ago, we haven't spent very much time apart . . . Sure we've gone on trips by ourselves or with friends, but we've always had a phone call good night or a little skype session. It's weird to not have my main buddy's voice at the other end of the line.

I'm ready for my fellow mango fiend to return!

WEEKEND'S STAWBERRY FIELDS

2011-06-12T20:47:00.000-07:00

I made strawberry shortcake for the first time and I got to hand it to my sweetheart, he ate his portion with gusto! He knows how to EAT a strawberry-filled dessert. Definitely started with his Mom's delish strawberry pizza (a whole other wonderful story), then migrated to milkshake form, and most recently, to the classic combo of shortcake (the biscuit's sweeter cousin), whipped cream and macerated strawberries fresh from the farmer's market. Just look at how happy this guy is!

The shortcakes make a perfect breakfast when served with coffee for dunking!

THIS WEEK AT THE KITCHN & RE-NEST

2011-06-10T10:29:00.000-07:00

The fun of the week was in shooting lots of interesting spaces and foods -- but also, I got the best hair cut and color of my life, from this dear lady. Robin, you are truly an artist with hair and never have I felt so glamorous! And, getting my hair done in a powder pink 60s trailer was unheard of amounts of awesome.

I'm shooting and writing so much for Apartment Therapy these days, instead of breaking out the links individually, I'm just going to show you my feed for each site.

The Kitchn

Re-Nest

and, coming soon, home tours for Apartment Therapy!

2011-06-07T22:12:00.000-07:00

This morning I photographed the studio space of a very cool production company in town - Juliet Zulu. Their space was very military, boyish, clean, minimal and DIY. I was left feeling very inspired by all the neutral colors and white space. Pretty awesome office, especially considering they've only been there a few months. For a more comprehensive peek, check out my folio. Their on deck for a full-blown tour on Re-Nest in a few months.

I STLL LOVE PINK

2011-06-01T16:39:00.000-07:00

and seeing it over the past day in a variety of forms!

That's all for now . . .

SUNDAY WINDOW

2011-05-29T09:07:00.000-07:00

tiny chocolate bars l fresh cut mint
"brahmin tea" by steven smith teamakers l peach white tea
amber l jungle green
clink clink of the dishes l different languages being spoken at the same time

Yehaw l Focus.

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what’s on their tables, in their cups, the day’s color, sound, and mantra as told through a picture and a post.

SUNDAY WINDOW

2011-05-22T05:18:00.002-07:00

tin bowls from estate sale | cutting boards
earl grey with splash of almond milk | ginger peach white tea
laduree mint green | deep turquoise
scribble scribble, husband pencils lab homework | Brazilian music
a dash of nature to break up work is never a bad thing | you gotta walk your own talk

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

2 LADIES OF NOTE

2011-05-20T05:33:00.000-07:00

This week I had the absolute pleasure of shooting two amazing entrepreneurs, Avery of JuJu Papers and Robin of Holiday Hair. I am so inspired by both of their visions -- one for a sweet hair salon in a pink vintage trailer, the other for sustainably made, small batch, botique wall paper. Both of their spaces were layered, lovely, and after spending time there, I felt so 'them.' Nice to be reminded that Portland is a city full of creativity and inventiveness. I now long for wild wall paper and feathers in my hair! You can view more of the images on my site.

Juju Papers
Holiday Hair

WE GREW THESE

2011-05-17T07:23:00.000-07:00

Amazing right? During a wild weekend of clearing out the garden, getting it ready for Spring starts, we found these tender onions growing amongst a pile of rubbish. They are so sweet and delicately-flavored. I think I'll sautee them softly with a little butter and salt and put them on toasts for dinner.

SUNDAY WINDOW

2011-05-15T06:00:00.001-07:00

Stack of Vietnamese Chopsticks l vintage flower tablecloth
Vanilla Chamomile with cherry jam stirred in l iced peach blossom white tea
hot pink l turquoise
baby birdies chirping l Yeasayers
You'll never know unless you try l Om namah shivaya (I take refuge in the transformative nature of the divine)

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

THIS WEEK AT THE KITCHN & RE-NEST

2011-05-13T15:15:00.000-07:00

This week was so productive! After a big weekend project that wrapped on Monday, I decided to read my book (CLEOPATRA, a Life -- have you read this? It's amazing) at about 7:30 on the couch. After 2 minutes, I was out like a light, happy to get some rest after a big push. Sometimes the body just knows that 11 hours of sleep is what a girl needs! Yes.

I've been plugging away meeting some very inspiring folks for Re-Nest and styling some great food shoots with a big haul from a neighborhood Estate Sale. We are enjoying the fluffyness of the trees and all the blooming flowers. I love the Spring time view from our perch in NE.

For The Kitchn, I got to feature a celebrated food writer from Turkey, Cenk, talking about his favorite eggy breakfast, menemen. Have you heard of it?

And a recipe for Raw Vegan Chocolate Cacao Mousse. This stuff is so freakin' amazing and wild. You'll never guess the main ingredient.

A Kitchen Tour of my pal, Katy, at a Coop House in Isla Vista. This kitchen and cook work to get meals out for 18 people every day! It's totally unconventional and absolutely wonderful. One of the best tours I've done.

On Re-Nest, I'm covering Filly Designs, an eco-friendly fashion design house & a sustainable dream pad with a spectacular chef in the kitchen. I love this house. It's got great light and makes use of reclaimed and FSC wood.

ps - photos above were shot by my friend, Shelby, who kindly invited me over to hang with her baby boy Sawyer (my little buddy) and cook up some food, then photograph it - what a lovely morning!

SUNDAY WINDOW

2011-05-08T06:47:00.002-07:00

coffee, bagels, lox, assortment of fancy cheeses l candle pillar stubs

black coffee, super strong l berry smoothie

clear blue l bright gray

advice from pseudo grandparents l truck in reverse beeps

hello sunshine l I practice seeing the world through my heart, it's breath taking

THIS WEEK AT THE KITCHN & RE-NEST

2011-05-06T16:06:00.000-07:00

I had the opportunity to write about my favorite way to eat spaghetti.

Rave about a sweet, colorful blog and what the creator eats for breakfast.

How I think about Hosting Dinner Parties -- My Tips will surely help a newcomer to the field of swishy swarays, a la Holly Golightly.

And an amazing, solar-heated Green Home that is right down the street -- I love NE Portland!

Enjoy every moment of this weekend, y'all. I'm planning on a little work and a little fun.

ABSOLUTE MANGO MADNESS

2011-05-04T18:39:00.000-07:00

I have given myself over to the dark side of mango consumption. I am going for broke with the luscious orange fruits this year, perhaps eating them with such wild abandon in observance with India's mango crazed month of May? It's good enough reason for me.

I mean really, I'm obsessed. The little Filipino variety has been my favorite available to me in Portland, thus far. I'd really love to taste all the mangoes of the world. Now there's a book I'd love to research!

Apart from eating one by itself any time of day or included in an afternoon tea snack, my new thing is to put juicy chunks on my oatmeal -- really a lovely pairing when you think about it, nutty oats with the bright tang of mango brightness, doused in a heavy hand of shredded coconut, this is a super pairing that will fill you up while taking your tummy to the tropics! Do try it.

THE HOUDINI OF PIZZA

2011-05-02T05:50:00.014-07:00

that slice is so thin, it practically levitates

how good does that pizza, or 'za' as we call it, look? right?!

so thin, you could see through it!

this scene is so California to me

When I come home to Santa Barbara, things like thin crust pizza on the grill happen. The freshest ingredients get whipped up into dinner, with the deftness and ease only experts exude -- the pizza dough was made in the morning, rested in the oven and was rolled flatter than air into a superb dinner. Romaine boats with peppered vinegar accompanied and three bean salad made by Mama were the perfect accompaniment.

This pizza was a triumph of shattering texture and early-summer flavors -- corn, asparagus, red peppers and chili flakes on one and red sauce, "the lightest hand" of mozzarella and red onion topped the other. What a dinner! It doesn't get any better. Thanks Mom and Dad.

SUNDAY WINDOW

2011-05-01T06:07:00.004-07:00

book on cd, "the cookbook collector" by allegra goodman | plastic Easter eggs scattered across a white table cloth
assam with whole milk, honey | twig tea
impenetrable grey | thundercloud dark
you are not alone, michael jackson | rumblings of charter buses parked across the street
dig deep and carry on | you choose your thoughts, so choose positively

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

THIS WEEK AT THE KITCHN & RE-NEST

2011-04-29T09:07:00.000-07:00

I had two fabulous recipes up on The Kitchn this week. Both cakes. Both sumptuous. I have a serious weakness for cake, chocolate being my favorite, but my passion for all other flavors, a close second.

In my Breakfast with a Blogger Column, I had the pleasure of sharing a stellar breakfast cake, from Big Girls Small Kitchen, infused with layers of marmalade, cardamom and pistachios -- it's equally nice for afternoon tea -- actually, it's perfect any time of the day (it's pictured above). Phoebe and Cara pen a sweet and sassy cooking blog and have their first cookbook coming out in only two weeks. These girls are my NYC friends to-be, I can feel it. I hardly know them, but adore their work and vibe all the same.

My other culinary endeavor yielded a strange and delicious dessert -- Chocolate Chip Cookie-Stuffed Yellow Cupcakes with Cream Cheese Icing. I clearly have issues. Read all about this cakeball/cookie/cupcake progeny over on the post.

Have a beautiful weekend!

MANGO WITH CARDAMOM COCONUT CREAM & PISTACHIO

2011-04-27T06:25:00.000-07:00

Puddings are one of my favorite goof-proof easy desserts. I like making them half of the main event, with the addition of seasonal fruits. Now mangoes are definitely not local to me in the NW, but mango season throughout much of the world is in full swing. Mexico, The Phillipines and India are blowing up with mango love right now. It's one of my greatest dreams to attend the mango festivities in Mumbai that take hold for the month of May. There are over 50 varieties of mango, which are folded into every edible morsel imaginable! I can't think of a better delirium than the mango-mania I'd succumb to if presented with so many luscious mangos!

For the months of April and May, I buy a mango almost every day, waiting for it to ripen on my window sill till it's tender and ready . . . Then I throw the fruit into savory dishes such as atop tacos and cabbage slaws, or sweet incarnations such as folded into crepes or swirled into yogurt or simply sucking it off the seed over the sink, surely one of the fruit's most naked and glorious ways to eat a mango.

This evening, I thought of the sweet rice puddings of India and went from there -- the coconut cardamom adds a floral note that compliments sliced mango perfectly. Like a bouquet for your palet! Pistachios, they are the best garnish, so underused in Western cooking -- but a small stash will serve you well, for they add the rich saltiness to balance any sweet and, their color is sublime.

Mango with Cardamom Coconut Cream and Pistachio

For the creamy pudding:

serves 4 generously

1 cup almond milk

2 tablespoons honey

2 tablespoons sugar

1/2 teaspoon ground cardamom

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 teaspoon cornstarch, whisked with 2 tablespoons water

pinch of salt

2 tablespoons flour

2 tablespoons unsweetened coconut

1 egg yolk

1 mango, diced into medium sized pieces

2 tablespoons pistachios, crushed

extra coconut for garnish

In a small pot, on medium-high heat, whisk the almond milk, honey, sugar, cardamom, vanilla and almond extract together until warm. In a separate bowl, whisk the corn starch and water together. Add the cornstarch mixture to the milk, add the flour, salt and coconut and whisk, stirring vigorously (there may be a few lumps of flour, but they'll go away shortly). Stir on medium heat until thickened, about 3 minutes. In another small bowl whisk the egg yolk thoroughly. Add a few tablespoons of pudding mixture to the egg yolk and whisk again (you are tempering the yolk, so when it meets the pudding, it doesn't curdle). Finally, whisk the yolk mixture into the pudding -- the pudding will become creamy in color. Cook for another 3-4 minutes, until pudding is thickened, and the yolk has cooked.

Chill for a few hours before serving with the mango (or any other fruit you like!). Garnish with coconut shreds and crushed pistachio.

I love to reserve a little of the pudding cream for my morning bowl of oatmeal -- it's the best!

SOMETIMES ALL YOU NEED

2011-04-26T14:18:00.000-07:00

Is a soy latte in your little darling cup and a couple of butter cookies.

2011-04-24T06:27:00.002-07:00

Le Crueset Coffee Mug, empty from rounds of tea yesterday | multi colored eggs
creme de la earl grey with lavender flower added | sweet peach rooibos
golden yellow | warm honey brown
birds chirping | hand whisking
Soul returns with bicycle rides, mugs of tea and sprinkles of sunshine | One foot in front of the other actually does lead you places

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

THIS WEEK AT THE KITCHN & RE-NEST

2011-04-22T09:46:00.000-07:00

There's not one cloud in the sky. The coffee cup is full of rich, aromatic, Portland brew. I'm typing this post across the way from my fav vintage fashion double decker bus, Lodekka. Things are looking up!

On Re-Nest, I had the opportunity to visit Pigeon Toe Ceramics, one of the most beautiful collections of simple, elegant pottery. Lisa, the owner had great, creative energy and it was rad to visit her studio, watch her do her thing.

And, on The Kitchn, I had a really fun week of work!

Scrambled Egg Toasts from Deb of Smitten Kitchen -- so cool to connect with one of the most successful food bloggers out there. She taught me how to do eggs proper style!

Daria and Greg's Kitchen Tour is straight fabulous, chicness. Get ready to be jealous of this stunner of a kitchen (and pad!).

Restaurant Recipe: Wild Ramp and Lemon Risotto from the DOC. This recipe sparked a little debate in the comments section, pretty interesting . . . The risotto is a stunning, Spring time meal.

Weekend Snack: DIY Power Bars - (ingredients featured in above photo) need a tasty, homemade snack? These are perfect for a gal on the go and totally hit the spot with sweet and saltiness. I can't make it through meals without nibbles and teas, these bars are a go-to for me when working.

I hope you all have a lovely weekend! Full of good food, design and strolls around town or better yet, in the woods!

DEAR OREGON: I LOVE YOU AGAIN

2011-04-21T06:00:00.000-07:00

"Queen of the Night" Tulip

rows and rows of tulips with tree in the distance - what a day!

Look at these Portland boys with their coffee cups as they compete in the rubber ducky races!

one of the little ponies put his bottom up to the fence after we cuddled him -- not sure what's happening with that

here we are 'shaka-bra-ing it up' -- SoCal kids in our hearts!

The Tulip Festival in Woodburn, Oregon, about an hour outside of Portland, brought huge smiles to our faces this week -- smack dab in an agricultural suburb, there 15 acres of the most outrageous, colorful blooms. The tulips are so gorgeous and bright, they almost hurt your head to fully take in. The clouds cooperated and we had a grand weekday afternoon of frolicking, playing hooky from school and work with our out of town buddy, Adam (don't leave us, friend!). Moments like this make me fall in love with the landscape of Oregon, as we felt when we first arrived so many moons ago. I'm grateful for this lovely reminder of the specifics of this unique spot... Finally we reap the rewards of all that rain and greyness!

Rivaling the amazing natural splendor of the tulips were the two miniature ponies we chilled with . . . Feeding them grass and petting their sweet heads (even stroking their ears like you would with a dog, they totally dug it!), we literally blissed out! I thought my heart would explode with cuteness -- tulips and mini ponies, is there anything better on the face of this Earth? Oh Mama, No!

EASY LUNCH RECIPE: FRENCH LENTIL, GOLDEN BEET SALAD

2011-04-20T14:38:00.003-07:00

"French Lentil, Golden Beet Salad." It just sounds nice, doesn't it? For me, eating salads of grains, legumes, fruits and vegetables is a sure sign that there's lightness just around the corner. The leaves are returning to branches, flowers adorn every sidewalk crack in town and the birds, they are nesting on our porch. A big breath of fresh air has entered our home, spirit and tummy. All I want is picnic faire -- baguettes, lemonade, olives and salads, to be exact.

Does the season affect you and the way you eat so vividly as it does me? Of course, desserts, teas and coffees are just the thing year-round and my penchants for all of the above hasn't skipped a beat!

French Lentil, Golden Beet Salad

serves 4-6

1 1/2 cup French Puy Lentils, rinsed and picked over (removing any teeny rocks or debris)

3 cups water

4 beets, roughly chopped

1 head raddichio, roughly chopped

handful of fresh herbs (I used thyme, Italian parsley and basil, but any combo will do), chopped

1 generous glug olive oil

juice of one lemon

1/4 cup capers

2 shallots, minced

2 tablespoons nice, potent mustard

1 tablespoon honey

salt and pepper to taste

Preheat oven to 400. In a large roasting pan, spread the beets evenly and toss in a little olive oil. Cook for about 15 minutes. Add lentils and 3 cups of water, cover with foil and return to the oven for another 30 minutes, or until lentils are done. In the meantime, make the vinaigrette. In a large bowl, whisk the olive oil, lemon, capers, shallots, mustard, honey, salt and pepper and fresh herbs. Set aside.

When lentils are done, dress with vinaigrette, sprinkle herbs and radicchio, and stir to incorporate. Season with salt and pepper, adjusting acid and oils to your taste.

This salad is better the next day, when flavors have fully melded, but is delicious eaten straight away. Serve with crackers, great bread or another green salad. Enjoy.

SUNDAY WINDOW

2011-04-17T07:00:00.001-07:00

garden ho + flower pots | ceramic 1920's rooster flower pot made in Japan
apricot white tea, vanilla agave, coconut milk | morning power smoothie
medium gray | coral
breathing | worried politicos talking themselves into a tailspin
It's okay | It IS okay

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

THIS WEEK AT THE KITCHN & RE-NEST

2011-04-15T07:43:00.000-07:00

I have to admit, I'm feeling a little burnt out and ready to move on from my Portland blues . . . The rain has brought beautiful blossoms, but also many big sighs from my furrowed brow. When will you come back, big sunshine?

On Re-Nest, I photographed a stunner of a green home, right around the corner from D and I (pictured above). The home had that wonderful mix of lived-in relaxed vibes with creative, hi end flourishes. It is up there with favorite Portland spaces! Check it out.

And on The Kitchn, I'm making a totally traif Matzoh Brei, a delicious Passover concoction my Grandmother would have loved to poke around on her plate. Have you had matzoh brei yet? It's the ultimate comfort food.

Lastly, I'm talking about those divine homemade pop tarts again, with Kasey of Turntable Kitchen. This recipe is a MUST!

SUNDAY WINDOW

2011-04-10T05:25:00.000-07:00

cane syrup + cornmeal pancakes l camera paraphernalia
strawberry aloe smoothie l coconut water
whisper pink l violet
chitter chatter l onions sizzling on the stove
flowers blossom for those who wait l a moment is but a moment, cling less & flow more

THIS WEEK AT THE KITCHN & RE-NEST

2011-04-08T13:15:00.004-07:00

I had another glorious week over on The Kitchn and Re-Nest. In fact, I had the great pleasure to feature my parents' loca house on a green tour, complete with images of the dog maxin out in the sunshine. It is occasions like these, and opportunities to test recipes for delish morsels that make this work so rewarding, and so much fun. I'm reminded to stop and enjoy the creativity and stories I get to share with a greater audience -- instead of searching for the next thing! Relax. I recommend it.

On The Kitchn, I'm talking about:

Eggs in a Basket from Joy of Oh Joy - we all know how many names this adorable breakfast has, anything you call it, it's freakin delicious.

Recipe: Shirred Eggs with Soldier Toasts - pictured above - you'll never fry an egg again.

Craving Summer Recipe: Gluten-Free Peach Crisps - This is why God invented the freezer section, as my friend Emma said.

Weekend Snack: Radish Toasts - This is a first for me, I did a water color illustration to describe this simple recipe. The painting portion of my brain wanted to come out and play!

And for Re-Nest:

Beret, Program Director at the Master Gardening Program here in Portland for my Creative People, Living Green column. She's an amazing person with an incredible knack for ecological education.

Last, but certainly most wonderful, a green tour of Richard and Cissy's Daring House by the Sea -- the home I'm lucky enough to return to every couple of months, and bask in all that is love and art and good food and great dinner conversation.

Enjoy!

Any weekend plans for y'all?

We are playing Smash Putt, a performance art piece meets mini golf for N's bday, and I'm planning on making a strawberry icebox cake...

SOLDIER TOAST

2011-04-06T06:09:00.000-07:00

Do you ever cut your toast up into thin slices, a la the Brits, in what they call 'soldier toast' fashion? I think they got this darling, silly name because they look so cute and soldier-like, all lined up in a row on the plate or a true army stuffed into a little cup, as I've done here. Either way, solider toasts are perfect for dunking into a runny egg yolk or mopping up jam from your plate.

It's just a little thing, but changing the way we see our usual foods makes an experience new and sparkly.

SOUTHERN TREASURE: RODDENBERRY'S CANE PATCH SYRUP

2011-04-05T05:38:00.000-07:00

Do you want to know about the best thing to put on pancakes?

What blows the standard Maple crisp clear out of the water?

What makes your mouth and tummy go, 'ooh la la, hot damn!'

Why did i never know about this stuff before our pancake breakfast on Sunday, with a Southern friend?

I must make up for lost time by ordering some of this rich, robust, earthy-flavored, sauce of heroes . . .

God bless the internet!

Have you heard of this darn good syrup? From poking around a little bit, I can deduce that this product is made from cane syrup, water and sugar -- but the sum is truly greater than the parts!! It's a taste of Southern magic, related to, but better than molasses.

It would be GREAT on a slice of cornbread -- it was lovely on the pancakes. Thanks Pamela!

BRILLIANT IDEA: HOMEMADE POPTARTS

2011-04-04T06:15:00.000-07:00

Like a shot of genius straight through my baking heart, I came upon a recipe for DIY strawberry/nutella pop tarts. After baking off a round with the yummy chocolate spread, a combo of French strawberry jam and just the jam, we deemed the plain strawberry versions the very best flavor indeed. Tender with salty butter flakyness, oozing sweetness in the form of rich red confiture -- they were the optimum hand pie. And mini at that!

Sublime with a small glass of milk or paired with afternoon tea, making your own pop tarts will light up a room and fill you with glee. I'm on an old-school confection kick and can't wait to make the next Americana classic with wholesome honest ingredients -- I think oreo cookies are next on my agenda!

Strawberry Pop Tarts

(makes about 10 mini pop tarts)

1 cup + 1 tbsp flour

1 heaping tbsp sugar

1/4 tsp salt

3-4 tbsp water

1/2 cup butter, frozen, cut into small pieces

your favorite brand of strawberry jam

2 tbsp cream

dermera sugar

In the bowl of a food processor, blitz flour, sugar, salt and butter until butter and flour yield a sandy texture. Add water one tablespoon at a time, bigger clumps will form. Turn dough (which looks like sandy flour at this point) onto the counter, gathering it into a loose ball), wrap tightly in plastic wrap. Refrigerate for 1/2 an hour.

Flour counter liberally, roll out dough into long sheets. Cut into rectangles, tucking in a small dab of jam, crimp edges to seal with a fork. Freeze pop tarts at this point for an hour (or in a bag for a few weeks). Preheat oven to 400 degrees and line a baking sheet with parchment paper. Brush tarts with a little cream and sprinkle with dermera sugar. Bake for about 17-19 minutes, until golden brown. Serve with a glass of cold milk.

SUNDAY WINDOW

2011-04-03T06:00:00.002-07:00

turkish sunglasses l fresh herbs
creamy black tea l prosecco
daffodil yellow l frostbite blue
kettle whistle l Jake Shimabukuro
these are the hussle years l let go and let it happen

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

THIS WEEK AT THE KITCHN & RE-NEST

2011-04-01T15:12:00.003-07:00

I had a busy week over on Apartment Therapy's cooking site, The Kitchn, and have launched a new column over on their green site, Re-Nest. It's been a hairy couple of days for D and I, he returning back to school after his spring break and me photographing and cooking hard. We've both been falling into bed exhausted, followed by early morning walks, listening to the Spring birdies chirp over breakfast and overflowing cups of coffee and tea . . . Want to catch up with my articles for The Kitchn & Re-Nest?

Apple Bettleman (Alsacian Bread Pudding) from Clotilde of Chocolate & Zucchini

(featured in the above photo)

Recipe: Artichoke, Kale & Ricotta Pie - one of the easiest, most elegant brunch dishes (and only 5 ingredients needed!)

Kitchen Tour: Adrian and Gregg's Pacific Northwest Kitchen - a clean kitchen with an incredible talent at the helm.

Make Your Own Strawberry Milk - of course you know of the wonders of this new idea!

Timothy Wastell, Chef at DOC -- Creative People, Living Green - my new column over on Re-Nest

Have a smashing weekend,

WE NOW INTERRUPT THE REGULARLY SCHEDULED PROGRAM

2011-03-31T22:08:00.000-07:00

To bring you this beacon of bountiful happiness, light, fun, hilarity, beauty and all that is good in the world. I was shooting a very stylish house a few days ago, and lo and behold, this bad (as in heart-breakingly good) banana beauty started me straight in the eye. It was all I could do to not rip it down and take it all for myself. I want, I need a painting of a banana -- or as the street kids pronounced it in Vietnam-- 'baah-neh-nuh!' at the top of their lungs.

I may have to just make one . . . hmm . . .

STRAWBERRY MILK OVER ON THE KITCHN

2011-03-30T19:33:00.000-07:00

It is rare that I cross post a recipe or idea here on this blog, that I have simultaneously going on over on The Kitchn . . . But desperately silly times call for some attention. This DIY strawberry milk is so 50s, yummy and insanely happy, I implore you to take a visit over there.

Just had to let y'all know.

Feel the strawberry milk love!

BEST BREAKFAST TITLE EVER: TOAD IN THE HOLE

2011-03-29T06:00:00.004-07:00

Do you ever make yourself the ridiculous-sounding breakfast fare of "Toad in a Hole?" It's such an easy, whimsical, yet elegant, way to start the day. It will fill your belly and your mind with happiness. I'm not sure why it's so much better than a fried egg served with toast alongside, it just is. Maybe it's all the symmetrical circles going on, quite pleasing to the eye.

Making Toad in the Hole is very simple -- hardly a recipe.

Butter a large skillet, cut a circle out of your favorite toast (I used Dave's Killer Bread this morning) using the rim of a glass or a cookie cutter, plop the bread on the hot pan and crack the egg into the hole. Cook your little circle bread on the side, this bit of bread toasts nicely in the time it takes for the egg to achieve desired doneness.

Sprinkle liberally with salt and pepper, and you're good to go!

Do you ever feast on this silly dish?

WILD RAMPS: GET THEE TO A FARMER'S MARKET

2011-03-28T06:00:00.000-07:00

Have you ever tasted a wild ramp? They are deliciously plump, earthy, skinny little things -- sometimes called "wild leeks," they are the new key to my vegetarian heart. They plump up with flavor when sauteed and merry well with white wine, butter and olive oil (what doesn't go well with those three things, really?).

I was lucky enough to do a shoot with Timothy this past weekend, the Chef at the coziest, dreamiest little restaurant in Portland, DOC. It was a great reminder of the beauty of Spring and that people cooking in Portland still get so jazzed about the heartbreaking produce that comes from our local soil. Timothy artfully composed one of the freshest tasting risottos I've had in many moons, more to come on that over on The Kitchn.

For now, just get yourself a bunch of ramps, dice them fine and sprinkle them all over everything -- you'll be glad you did!

Oh, and don't fret, D is back and so are my vegetable-loving ways. A girl can only survive so long on chocolate bars, strawberries, peanut butter toast and fancy tea -- although I did enjoy testing the waters of this diet.

SUNDAY WINDOW

2011-03-27T06:00:00.001-07:00

honey comb sugar l letterpressed stationary
Ristretto coffee l dandelion tea
moon beam l sunshine yellow
otis redding l gypsy kings
read for pleasure, blossoming soul l look up and out, it's beautiful

SPOUSELESS EATING: ALL BETS ARE OFF

2011-03-25T06:00:00.000-07:00

When I've gone away for the weekend, I usually come back to a living room cluttered with bowls and spoons, cereal debris intact. D is an avid eater of cereal when left to his own devices. Now I thought I was a real lady with great, healthy tastes, but it turns out I vear towards whatever's most convenient and tasty when all by my lonesome as well. I sort of knew this was going to happen, so I armed myself with all my favorite groceries. As I gazed down at my cart, it seemed this wasn't my usual fare -- it was all pleasure food. What do I mean? Here's what I got:

an expensive chocolate bar, flecked with almonds and sea salt

two pints organic strawberries

the peanut butter brand I prefer (but don't usually buy b/c D doesn't like it so much)

a small container of chocolate milk

crisp local apples

a fresh cream scone (the biscuits first cousin, bien sur)

black tea

And I'm all set for a weekend of single gal living.

Do your eating habits change when your other half is out of town?

JAMMERS: A THING OF BEAUTY

2011-03-24T06:50:00.001-07:00

It turns out my obsession with the perfect biscuit, as you may remember from my familial quest, took a big u-turn this past week. I met my match.

Like an addict introduced to new, better product, I found this biscuit, laden with a blob of homemade raspberry jam, at the hands of one of Portland's most celebrated chefs, Piper Davis. After photographing her unbelievable kitchen on the edge of the Willamette River, she suggested she whip up some "jammers" for us to tuck into. Never being a girl to turn down a baked good, I knew I should stay for the magic that would befall my belly. Little did I know I'd be forever changed, a biscuit + jam (cooked into it!) convert.

It goes without saying that these biscuits were the most tender, toothesome, flavorful little gems I've ever had. Fresh out of Piper's oven, with the jam a-oozin', I had myself a little moment. Lucky for me, she sent me packing with about 5 precious biscuits. I was so enamored with my beauties, I left my tripod in her front room, having to go back for it a couple days later.

These jammers will lead you to do stupid things. But they will also lead you to biscuit + jam bliss! Cook some jam into your beloved biscuit recipe, for peet's sake!

LISTEN UP: GOOD NEWS

2011-03-21T22:38:00.001-07:00

Hi Doll Faces,

I don't even know where to start with this one -- There's lots lots lots going on in our little tree house in NE Portland. With the advent of the Spring season, I just feel like jumping for joy and possibility of reinvention. The snowy streets (that's me jumping in the middle of our road, Dave on the Diana camera), have given way to daffodils, camellias and hyacinth all around. The cherry blossoms have pink nubby buds, just waiting a few more days to burst forth, into one of my favorite times on Earth. The clouds parted, in my mind and in my sky . . .

Along with blogging for The Kitchn, I have joined the team over on Re-Nest, Apartment Therapy's Green Design website. I'll be photographing beautiful, eco-chic Portland homes and doing Interview pieces with the latest local green talents. I'm thrilled at this opportunity. And, I was interviewed by Kimberly, of Hip Tranquil Chick, on all things food, blogs and photo related -- I'm humbled at the very notion that she titled our podcast together, "Dreams Into Reality." How bout that!?

As I sort my schedule out with new writing/photo routines, I'll be getting back into the groove of regular, food-musings over here.

- For now, here are a few links of all this great stuff -

• my interview with Kimberly Wilson (click on the pink chandelier image with cursive font reading, "tranquility du jour" -- the interview is 35 minutes long) : Hip Tranquil Chick podcast

• check out Re-Nest (my first profile runs tomorrow)

SUNDAY WINDOW

2011-03-20T06:16:00.000-07:00

wine glasses drying from last night l photos
chai tea l green tea tropical
golden rays l ivory

laughing parents l protesters

let the love wash over you l feel the fear and do it anyway

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

SASHA DAVIES: WEST COAST GUIDE TO CHEESE

2011-03-19T06:00:00.003-07:00

A few months ago, I had the pleasure of interviewing a local author about her first book, The West Coast Guide to Cheese. In the time that we first met, we've become pals, lingering over a few yummy meals, fresh meyer lemon curd, ping pong battles and bottles of wine that her husband made himself! Sasha is so knowledgeable about great cheese and great food, she's just a wonderful friend.

Aside from working and setting up many cheese shops, Sasha's education around cheese was really shaped by a cheese odyssey, a four-month road trip across the United States, visiting small-scale artisan cheese-makers along the way. She tasted and listened, capturing their stories with in-depth, recorded interviews. Her website, Cheese by Hand documents these experiences, interviews and impressions of all the creameries she has visited. Her book will undoubtedly serve as an encyclopedia to the West Coast Cheese scene.

The American Cheese Threshold

One of the more inspiring things Sasha had to say about cheese being made in the US is that we're getting to a threshold, a tipping-point of sorts, where the cheeses here can hold their own against French and British varieties. Vermont and New York were pioneer states in this endeavor, but more and more, small-batch, amazing cheeses are being created on the West Coast--so much so that we are starting to export our cheeses to France and Britain. We are moving further away from cheeses known by where they originate to a time where the type of cheese stands by itself -- for example, instead of "Willamette Valley Comte", we're seeing "Comte." Her book lists cheeses in this fashion, by type, not by the producer. So, next time you are selecting a few cheeses for a tasting or dinner party, pick up those awesome, oozy French Camemberts and Bries, but also look out for a cheese made closer to home, you may be pleasantly surprised.

Interview with the Lovely Sasha Davies

How did you get your start as an expert on West Coast cheeses?
Even though my cheese career started on the east coast, I had a bit of a jump on the west coast cheese scene because I grew up in Northern California in between the great markets of San Francisco and the lush agricultural expanse that makes up northern Marin and Sonoma counties. My first experience seeing cheese made was fittingly at Cowgirl Creamery in Point Reyes Station when I was on a trip home to visit my parents. I tasted and sold many great cheeses from the West while working at Murray's Cheese in NYC and got to know even more producers and their cheeses when I did the Cheese by Hand tour in 2006. Reading Tami Parr's website - The Pacific Northwest Cheese Project - and working for Steve's Cheese here in Portland also contributed greatly to my familiarity with the region.

What do you enjoy most about the cheeses from this area?
One of the best things about this region is that we have such a wide variety of cheese types with an incredible focus on quality in production. There is everything from luscious and pillowy Burrata made by Gioia in California to earthy aged goat milk tommes produced by Goldin Artisan Goat Cheese in Oregon, and pudgy washed rind stinkers like Brewleggio from Estrella Family Creamery in Washington. All of these products can easily rival European imports in flavor, texture and complexity.

Do you have any recommendations on how to best serve a few special cheeses?
When I serve cheeses that I want people to savor, the most difficult thing is to not go overboard with my selections. People (and their palettes) can be easily overwhelmed by a large selection, so sometimes I think the most powerful way to share cheeses is to offer a single cheese with a cracker or condiment that provides good balance. For example if you served a soft gooey cheese it might be lovely to offset that texture with a crisp cracker or toasted nuts. If you want to get a bit geeky with some cheese enthusiasts, comparative tastings are also fantastic flavor experiences. Your cheesemonger can help you select to similar cheeses with distinct styles. For example compare and contrast the aged sheep milk tomme Scio Heritage from Ancient Heritage Dairy with a Spanish Manchego or young, Italian Pecorino.

How do the Tomme, Comte and other French varieties of cheese being created on on the West Coast of the US compare to the same cheeses produced in France?
It is often challenging to make direct comparisons because American producers are not always directly trying to mimic a specific European cheese. That said, West Coast producers are doing an amazing job creating cheeses of all types that are winning high honors at the World Cheese Awards where they compete against their European counterparts. There are also products that I think are better than the imports. For example take Cowgirl Creamery's Mt. Tam which in my opinion has a more interesting bouquet of flavors than many French triple creams (St. André, Explorateur, Delice de Bourgogne, etc.). Take Hillis Peak--an aged goat tomme from the small, southern Oregon producer Pholia Farm, though it does not have a direct counterpart, it could rival any European goat tomme in flavor and texture.

Tell us about your favorite French-inspired cheese.
Easy to think of--hard to get: El Dorado Gold from La Clarine Farm in California. This little raw goat's milk tomme is made by a woman who learned cheesemaking in the Ariège--a small region in the Central Pyrenees. When I left New York for the West Coast, I was heartbroken to find that a number of the European cheeses I'd grown to love were not making it all the way out here. One of these cheeses was Tomme de l'Ariège; a large, low wheel made entirely from goat milk and washed through its development so it had a bright peach colored rind. The complexity of the paste made me weak in the knees, and I had not experienced a washed rind goat cheese of that texture and dizzying flavor again until I tried El Dorado Gold. Though not an exact replica of Tomme de l'Ariège, this tomme is a lovely, vibrant American cousin to that long admired French favorite of mine.

SUBSCRIPTION WORKING + NEW WORK

2011-03-18T11:50:00.000-07:00

Thanks for your patience as I got my blog subscription service back up and running. We are now a go! Daveed, my technical coach and husband extraordinaire managed to defy one tiny glitch I had going, and triumph over my error!

I also have been working on my photo folio site pretty hard these past few months, so if you haven't popped over there for a while, do take a gander. LeelaCyd.com.

As far as my week on The Kitchn goes, here are my articles for your reading and viewing pleasure . . .

Honeyed Cereale Toast with David Lebovitz (INCREDIBLE YUMMINESS!)

The Meadow: Store Profile (One of the best shops in Portland)

Thanks again everyone, for reading my blog and hangin in there while I got this thing all prettied up.

CALIFORNIA DAYS

2011-03-18T06:48:00.000-07:00

Over this past weekend, I flew south to cook up a crazy dinner party and relax at my parents house. It was so sunny and beautiful, it's hard to believe weather like that and the gray days of Portland exist simultaneously. We walked the dog on the beach, smelled the freesia blooming in the backyard, sipped coffees from the fancy machine and had big talks.

It was so fabulous. And so necessary.

I hadn't realized quite how busy I've been the past month until my equilibrium paused for a moment while spending time with my folks and cuddling up to the dog on the sofa. The out-pouring of love was just what I needed.

Lots of big news aswirl in my mind, as the dust settles, I'll share it with you, my friends. All good things! For now, I leave you with a photo of the dog in his happy place and an image of the individual blood orange tartelettes we served at dinner.

SUNDAY WINDOW

2011-03-13T06:00:00.000-07:00

Proust was a Neuroscientist l Gastronomica
coconut water l cucumber mint water
peachy pink l violet
pages being flipped l mad libs being read aloud
We welcome you l embrace the new, cherish the old

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

HOMEWARD BOUND

2011-03-10T19:24:00.000-08:00

I am looking forward to a big cooking project, the farmers market, a few work odds and ends and cozying up with my parents and the doggy this weekend. I could certainly use a little familial love right about now. My mind is aswirl with new information and Kitchn post overload. In case you missed me over there this week, here are a couple links to check out.

Avocado Tomato Toast from Andrew Scrivani

Gorgeous Recipe: Blood Orange Crostatas*

Cooking with a Podcast: 5 Food Favorites & a Few Extras

Easy Dessert Secret Weapon: Mascarpone Cheese

Tiny Shell Spoon: Immensely Joyful Eating Experience

I may do a round up of all my Kitchn posts each week, to keep everyone in the loop, would this be helpful for you? Leave your answer in the comment section, thanks!

PS -- If you are noticing a ravishing brunette in a lot of my Kitchn posts this week, my oldest pal Kate was visiting and I roped her into modeling -- she was FABULOUS, of course.

* one of my favorite photo/recipe essays I've ever done

INDIA DREAMS

2011-03-09T06:00:00.000-08:00

After writing about the lovely pongal, revisiting the golden-hued images, I found myself day-dreaming of our time on the Sub-Continent -- the place that is so uniquely itself, so unapologetic and wild and wonderful all at once. I miss it and and I don't miss it -- whatever it is, that special oomph and parade of color, India will forever be my shining jewel of mystery and beauty.

Some day, we shall return, hopefully to explore the Northern regions -- and sip tea with friends at the chai stand, watch crazy groovy 60s commercials with Indian girlies brushing their extraordinary hair, turn twirls off a 10-foot diving board into an oddly calm public pool, explore temples till we get 'templed out' then tuck into a magnificent papaya, doused heavily in fresh lime juice. We'll do this till our hearts can't take it anymore and our spirits are so very tired.

I'm ready!

Have you been to a place you've longed for again and again? Where?

SIMPLE SOUTH INDIAN RECIPE: PONGAL

2011-03-08T06:00:00.003-08:00

Pongal is a fabulous, quick, any-time-of-day base for a healthy and hearty meal. It's sort of like an Indian risotto.

I first encountered Pongal at a typical family restaurant in Mysore, India. We ordered it by pointing at another diner's plate, our usual technique when we didn't understand anything on the menu. The mountain of glossy, creamy rice looked simple, safe and not too heavy.

Well, After one bite of the mellow, risotto-like, savory rice dish, I was smitten. Pongal was a great breakfast, a refreshing contrast to the heavy, spicy curries we were eating for lunch and dinner.

Little did I know that this sole plate of beloved pongal would be my last for awhile. Pongal is served only on certain days in Karnataka — had I realized this, I would have tried to eat my fill that first time, because every morning after upon my request for it, I was answered sadly with a head shake and a, 'no madam, only pongal on Tuesdays.' Inevitably, that would be a week from when I was asking for it and we'd be moving on to another city by then. Blast!

No bother now though — I can have pongal all day long. After a little tinkering, I discovered the secrets behind this rather simple and delectable dish. It is lovely served with a curried vegetable of some kind: eggplant, okra ("lady fingers" as they're called in India), or green beans would all be nice. Or pongal can be served as is, for breakfast or a light lunch.

So check out your local Indian grocery, gather your supplies and go ahead and make pongal anytime you please! Let me know what you think.

Karnataka-Style Pongal
serves 4-6 as a main dish

1/4 cup moong dal or channa dal ("yellow split peas" are a fine US equivalent)
1 cup white rice
1/2 cup dried coconut
3 cups water
1/4 cup butter (ghee or vegan butter spread are also great)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cloves garlic, minced
1/4 teaspoon turmeric
1 teaspoon freshly ground black pepper
7 curry leaves (1 to use as a garnish)
Salt to taste

Cover lentils with water and let stand for 20 minutes (this ensures even cooking time for rice/lentil combo). Mix the lentils with the rice and coconut, and with about 3 cups water. Cook until soft, about 20 minutes. You'll know it's done when the texture is creamy, like risotto. You may need to add more or less water, depending on what type of rice you use and the freshness of your lentils.

Meanwhile, heat a small sauté pan to medium and toast the cumin seeds, garlic, black pepper, turmeric, and curry leaves in 1/4 cup butter (or vegan butter spread). Heat mixture for about 2 minutes, until very aromatic. Set aside. When rice/lentil mixture is cooked through, add the spice mixture, stirring to combine.

Very nice with a sweet lassi or chai.

GASTRONOME SADNESS: BELOVED FOOD CART GOES DOWN HILL

2011-03-07T06:00:00.001-08:00

I was so rip-roaringly excited to visit one of my favorite food trucks this past weekend. Only to find that something was definitely amiss. What's a girl to do?

I consider food carts a gateway into interesting, innovative, risky cuisine. With many creative chefs at the helm, you can often try a dish that will really blow your mind for about $5, instead of the upwards of $20 you'd be charged for the same thing in a nice restaurant. So when my favorite cart doled out glorified slop, lacking flavor, overly fatty, not even worth eating, I was pretty darn bummed. A wasted dollar and wasted meal!

Such a bummer.

This personal tragedy did give me the kick in the pants to make a visit to my local Asian market, grab all the curry leaves, ginger and garlic I would need and cook up a big batch of dal for myself, at home! Probably what I should have been doing all along. Never the less, I was saddened to scratch one of my dearest haunts off my list. It was that yucky.

Have you encountered such an event? How'd you get over it? Let's share in the sadness.

SUNDAY WINDOW

2011-03-06T06:00:00.003-08:00

Roman truffle salt l way too much stuff
lord thompsons irish tea l pilsner urquel
slate l beige
ella fitzgerald l highway rumble
work, breathe, eat, sleep l when it doesn't fit, play tetris

In honor of their friendship and desire to stay connected while living across the country, Leela and Tricia started this series. Every Sunday, note is taken of what's on their tables, in their cups, the day's color, sound, and mantra as told through a picture and a post.

OTHER THINGS YOU SHOULD DO GOLD: FINGERNAILS

2011-02-28T20:12:00.000-08:00

In my ever-lasting quest for all things golds, sparkly and shiny, I've found a new outlet for the lame love. Fingernails! Revlon's got a "new shade" called, "Gold Coin" goin' on and it is super sassy and blingy. Almost blinded me as I drove to work today -- For some instant joy, throw a coat of this stuff on and walk your own red carpet.

Speaking of which, what did I think of the Oscars? Just watched the pre-show, surveyed the sparkles and bounced home. I'd say Cate Blanchett's space alien meets lavender old-school glamour was my favorite frock of the night.

SUNDAY WINDOW

2011-02-27T06:28:00.002-08:00

fresh squeezed tart grapefruit juice l tap water

trashy magazines l a pile of random spoons and citrus
wizard of oz soundtrack l jet planes overhead
fluffy white l slate gray
pray pray pray for a snow day l let yourself play awhile

LEE'S WEEK OF EATS

2011-02-25T07:20:00.000-08:00

Monday:

Su Boregi, Turkish Noodle Pie (Recipe follows menu)

green salad with avocado and sprouts

Tuesday:

Sultan Salad of wheat berries, pomegranate, feta, flat-leaf parsley tossed in a garlic/honey vinaigrette served over baby lettuce greens

Wednesday:

Butternut squash ravioli with browned sage butter

steamed asparagus

Thursday:

Bbqed Tempeh, corn, red onion and Irish Cheddar calzones

Arugula tossed in olive oil, lemon and sea salt

Friday:

Rustic wild mushroom crostata (whole wheat crust) with marscapone cheese and thyme

tomato, onion, orange salad with fresh basil

Su Boregi (Turkish Noodle Pie)

serves 4-6

1 lb phyllo dough, thawed

1/2 cup olive oil

2 cups part-skim ricotta cheese

2 cups feta cheese

1 bunch parsley, minced

1 small onion, minced

3 eggs

1 1/2 liters of bubbly water

Preheat the oven to 350 degrees and oil a casserole pan (about 9 x 13"). Combine cheeses, onions, parsley, and one egg. Mix until this is smooth. Spread out a sheet of phyllo dough. Brush with olive oil. Top with another. On top the this spread some of the cheese mixture. Roll this up from the long side. In the baking pan coil the phyllo roll. Repeat the steps with the phyllo dough and cheese. Coil each roll around the central roll. You will be making one large spiral. Beat the remaining two eggs and pour this over the phyllo rolls. Pour the bottle of mineral water over this and put in the oven immediately. Bake for about 30 minutes, or until the top is dry, crisp, and golden brown.

SWEET POTATO CAKELETS: INFINITY OF YUMMINESS

2011-02-23T16:43:00.000-08:00

Good to the Grain, Kim Boyce's cookbook on baking with whole grain flours is pretty spectacular. I've blogged about it before, yes I'm pretty smitten with the tome. The photos, insight and new twists on old favorites make it a must for a seasoned baker looking for new inspiration.

I tried out the Sweet Potato Muffin recipe, but tweaked it slightly, by adding a tad more sugar (I know not in the spirit of the healthful book, but I had a muffin/cake idea in mind!) and baking the batter into a few different forms. I made one traditional coffee cake in a loaf pan, as Kim notes as a possibility in lieu of muffin tins, and few others in mini bundt pans. I enjoy changing up the form of my baked good. With just one batter, you can make several variations, keeping the big version for yourself and gifting a few lucky friends individual treats. Your own loaf or cake will only end up a tad smaller and your pals, well, they will love you and call you the cake fairy when small treats wind up on their doorstep. One last adjustment I made was adding vanilla and substituting cardamom for allspice.

This muffin, turned coffee cake, turned mini bundt cake was marvelous in all of its incarnations. It's delicious and tender toasted with a smear of butter or alone with a cup of tea. And dressed up, with a layer of plum jam at the center and enrobed in cream cheese frosting, it's simply over the top! Definitely a nice addition to the birthday cake arsenal.

When you think about it, muffins, cakes, they're not so dissimilar-- so grab yourself a big sweet potato and get to work! This is a show-stopper of a recipe.

Sweet Potato Muffins/Cakelets

makes about 12 muffins

(adapted from Good to the Grain by Kim Boyce)

3/4 pound sweet potatoes

butter and flour for muffin tins and loaf pan

1/4 cup (1/2 stick) butter

1/4 cup brown sugar

1/3 cup sugar

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon cardamom

1 cup buttermilk

1/2 cup plain yogurt

1 egg

1 teaspoon vanilla

6 Medjool dates, pitted and cut into small pieces

Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and wrap in tin foil or parchment paper. Bake for about one hour, until they are tender. Remove from oven and let cool. Peel and discard the skins, mash up the potatoes in a bowl and set aside.

Lower the oven temperature to 350 degrees. Grease and flour your muffin tins or loaf pan.

In a medium-sized bowl, sift together the flours, baking powder, baking soda, salt, and spices.

In the bowl of a mixer, cream the butter and sugar until creamy. Add the egg and vanilla and continue to beat for another minute or so. Next add the buttermilk, yogurt and half of the sweet potatoes. Mix until just combined. Add the flour mixture to the wet ingredients at a slow speed until evenly mixed. Lastly, mix in the remaining sweet potatoes and dates until just uniform in texture and consistency. Careful not to over mix!

Scoop batter into prepared tins or pans and bake for 35-45 minutes, depending on what size tins you're using. Test with a toothpick and make sure it comes out clean. That's a good way to know the treat is done. Remove from tins/pan and let cool on a wire rack.

Interesting Additions:

Cream Cheese Frosting and a layer of your favorite tangy jam. I used a sour plum and it was a nice contrast to the warm, spiced flavor of the cake.

CROUTONS: COME TO MAMA

2011-02-22T20:59:00.000-08:00

There are a number of ways to use up old crusty bread -- there's french toast breakfasts, pulverising them into bread crumbs, making a topping for a savory casserole, etc. but nothing beats fresh croutons, in my mind. They pack such a flavor punch and are the key to making a salad into a hearty meal. They are like wee dressing sponges, soaking up the aromas and sass of the vinaigrette and making each bite burst with excitement.

Making croutons is also so lazy and easy -- such a high reward for such a low effort (if only lots more things in life worked this way, we'd all be crouton geniuses!).

Just grab your leftover toast or over-the-hill bread, dice into 1/2 inch or so cubes. Toss in a smidgen of olive oil, season with salt and pepper, paprika and garlic powder if you are feeling fancy. Spread onto a baking sheet and cook for about 7 minutes at 375 or for about 2-3 minutes under the broiler. Just make sure to watch for them (and smell too!), because although I love crustyness, char-burnt just won't do.

Toss with your favorite salad (D and I are currently obsessed with Cesar) and voila.

CHINESE GARDEN & COSMIC TEA HOUSE

2011-02-21T06:00:00.002-08:00

Lan Su Chinese Garden in downtown Portland

the server shows us proper brewing technique

taro moon cake awaits our bellies

edamame - so savory and rich!

Mikalina makes the happy yum yum tea face

This past weekend, I had the pleasure of sipping on a superb white tea flight (tea tasting) at the tea house within the Lan Su Chinese Garden. The intricate, wood carved ceilings, white walls, rustic chairs and tables as well as gorgeous view of a delicate reflecting pond below transported me to similar scenes in Vietnam. The white teas I tried were very refined and elegant in flavor, a whisper of a tea -- very different than my usual robust black and green teas I tend to drink at home. My darling slurping and straining companions, Mikalina and Marshall, indulged in the Oolong and Green flight tasting respectively. We all managed to clean up a really compelling meal of little dishes that accompanied our tea.

Our bites included:

turnip cake -- a slightly gelatinous, hearty savory cake that was redolent of Earthiness and a superbly chewy texture.

taro root moon cake -- one of my favorite treats discovered while hanging out in the Chinatown section of Ho Chi Minh City last year, I love the mild sweetness of the rich filling and how it is enrobed by papery-thin filo-like pastry. The best part is the vivid red stamp on the top.

pickled bamboo shoots -- these were super funky, in a pickly/stinky/yummy way.

chilled homemade soymilk -- now THIS is how I want to drink soymilk everyday, no doubt made moments before serving and sweetened lightly. So fresh and pure! It was exquisite.

edamame in star anise, goji berry sauce -- this was the best edamame I've had around town.

All in all, it was a wonderful, serenity-filled afternoon, full of laughs and tea-buzzing. As we left, a harp player strummed downstairs, a beautiful melody. This is a place to dine with friends or make a special date to visit on your own. My time spent at the gardens again renewed my faith in the fact that there are fun and interesting events going on in Portland, one must get off their lazy weekend butt and go! It was FABULOUS.