npr has released the all things considered listeners best albums of 2009. i was sad to see no empire of the sun or florence + the machines, but i pretty much agree with all of them. one i'm espeically fond of right now - passion pit. check 'em out. {they were in seattle last night and i missed then, too bad}
{image via}
don't forget to enter the giveaway! get these ice skates on your tree!
it's no secret i am a glassybaby fan. if you would like some of these little gems in your house, enter you name into their contest. send your name, age, address and email to customerservice@glassybaby.com and you'll be entered to six glassbabies.
and don't forget about my little giveaway too.
{photo via}
for years i lived with ms. christmas eve, courtney. {seriously she has a shirt that says that.} and every year we would decorate our tree my favorite ornament to put on were these little ice skates courts granny made. they are adorable, made from felt, laced up and the skate is a paper clip. so i decide this year at the 2009 bake and craft off i would make my own.
{photo from michelle}
here's what you need to make:
- felt
- needle + thread
- bakers twine or embroidery thread
- large paper clips
- sequins {optional}
make a skate template and place on a folder piece of felt. trace around and cut out. pin and stitch together around the edge. when you get almost to the top {1-2 inches left} stuff with batting.
carefully hold the paper clip at the bottom of the boot and attache by a stitch.
threat a large needle with bakers twine or embroidery thread and with a long piece on the left side {you'll need to tie a bow with it at the end} and stitch over from side to side. when you reach the middle of the top of the skate, stitch back over from the opposite side to create the lace part. when you reach the top, cut off leaving a longer piece and tie in a bow. hang with and an ornament hook or run some bakers twine through the top and tie in a loop.
these are really easy and fun to make. but if you don't want to make your own, here's your chance to win a set of three. :: giveaway :: all you have to do is leave a short description of your favorite tree ornament in the form of a comment. OR... retweet my giveaway tweet and you are in. giveaway closes next tuesday at 11:59 pst. i'll announce the winner on wednesday. good luck! xoxo joat.
every year for thanksgiving i make a non-pumpkin pie. last year i made a cherry pie and this year i went with a french apple tart. this is a great pie-esque dessert and it's not too filling since there isn't a top pie crust. the recipe {comes via the barefoot contessa} calls for granny smith apples but i went half honey crisp and half granny smith - sweet and tart.
2 cups flour
1/2 tsp kosher salt
1 tsp sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced
1/2 cup ice water
4 granny smith apples {or 2 honey crisp and 2 granny smith}
1/2 cup sugar
4 tbls cold unsalted butter
1/2 cup apricot jelly or warm sieved apricot jam
2 tbls calvados, run or water
for the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. pulse for a few seconds to combine. add the butter and pulse 10-12 times, until the butter is in small bits the size of peas. with the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. dump onto a floured board and knead quickly into a ball. wrap in plastic and refrigerate for at least 1 hour.
preheat the oven to 400. line a sheet pan with parchment paper.
roll the dough slightly larger than 10x14-inces. using a ruler and a small knife, trim the edges. place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
{mine got a little broken up on the left side}
peel the apples and cut them in half through the stem. remove the stems and cores with a shark knife and a melon baler. slice the apples crosswise in 1/4-inch slices. place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. sprinkle with the full 1/2 cup of sugar and dot with the butter.
{so you can really see the rows}
{dotted with butter}
bake for 45 minutes to 1 hour, until the pastry is browned the edges of the apples start to brown. rotate the pan once during cooking. if the pastry puffs up in one area, cut a little slit with a knife to let the air out. don't worry! the apples juices will burn in the pan but the tart will be fine! when the tart's done, heat the jelly, together with the calvados {or rum or water} and brush the apples and the pastry completely with the jelly mixture. loosen the tart with a metal spatula so it doesn't sick to the paper. allow to cool and serve warm or at room temperature.
this is even better the next day. or try it with whipped cream or ice cream. tres chic!
it's that time again... time for the 2009 craft + bake-off. we did it last year and we're doing it again this year. 48 hours of non-stop baking and crafting. well, we do stop to eat. so we stop often. and there's some wine sipping that goes along with it. and we wear christmas pjs the whole time. my t-shirt for this year is so cute, it says 'i'm on holiday.'
it's quickly becoming one of my favorite holiday traditions. i'll have lots to share next week. in case you missed it this week:
:: grandma amy's pumpkin pie
:: shopping at uvillage friends and family
:: try is after a day on the slopes, butternut squash stew
:: favorite holiday candy - peppermint crunch junior mints
i'm a big fan of junior mints. so i've decided until christmas i'm going to be festive and eat peppermint crunch junior mints. they are like regular jr. mints but with a little red sprinkle and extra crunch. if you see them around, pick some up. good stuff! and a great stocking stuffer!
a week or so ago i went to a cooking class taught by one of the owners of la spiga. the theme was italian thanksgiving and our menu was - endive with a beschamel sauce, turkey breast with proschuitto and spinach and for dessert, poached pears and figs in a red wine sauce.
but my favorite dish of the night was the butternut squash stew. i remade it a few nights later with the sister of all trades and it was even better than i remember. this would be a great dish to make on a friday night at eat the leftovers the following dinner after a day of skiing or snowboarding.
1 butternut squash, cubed - peels and seeds reserved
2 onions, sliced - skins reserved
1 quart water
1/4 cup olive oil
salt to taste
1 sprig rosemary
8 tomatoes, medium chop - seeds reserved
1 1/2 cups pre-cooked chick peas
make a quick stock from all the butternut squash, onion and tomato trimmings by bringing water to a boil with these trimmings, simmer for 15-30 minutes.
in a separate pot, saute onions in olive oil for about 5 minutes, until translucent. add butternut squash, salt and cook for about 10 minutes before adding the tomatoes and about 2 cups squash stock, bring to a boil, add the chick peas and rosemary, return to a boil then reduce the heat to a simmer.
simmer, stirring often, until the stew is at the desired density and the butternut squash is at the desired tenderness about 15 minutes. salt and pepper to taste, remove rosemary sprig. serve with cous-cous, brown rice or as a side for your favorite pork dish. i'll have to fins some.
{in bowls}
{on the spoon, so hearty}
have you ever read that book, five people you meet in heaven? well, i have this feeling one of the places i'll go in heaven is the university village. i've been going since i was little and i can barely go a few days without stopping in. it's one of my favorite places.
so you can image my excitement when their friends and family rolls around. it's happening today, tuesday, december 1st and offering 20% off at select stores. one of those stores in anthropologie and you rarely get deals there. take advantage! i'm so excited i've packed snacks so i don't have to stop till i'm done!
happy shopping! download the flyer here. xoxo - joat
if you won't eat pumpkin pie again until next thanksgiving, you may want to archive this recipe. but if you are going to eat it again, you might want to swap the recipe on the libby's can for my grandma amy's pumpkin pie recipe.
2 cups pumpkin
2 cups {rich} evaporated milk
1 cup brown sugar
2 eggs
1 tsp salt
1/2 ginger
2 tsp cinnamon
1/2 tsp allspice
1 prepared pie crust {i rarely make my own pie crust. store bought it easier and tastes just as good.}
preheat oven to 425. in a mixer, combine pumpkin, milk and brown sugar until mixed together well. beat eggs and add to the pumpkin mixture. stir in the dry ingredients until well combined.
place the uncooked pie crust in a pie pan and pierce the bottom with a folk. pour pumpkin into the pie pan. bake for 15 minutes. reduce the oven temperature to 350 and bake for 40-50 minutes more. enjoy with whipped cream {if you like it. i hate whipped cream :)}
{i also was finally able to use my plymouth rock napkins! aren't they cute?}
if you're looking for a present to get me this year, i'd love this cupcake sign from three potato four.
jamie's cupcakes in tomato red, please. xoxo - joat
