Living A La Lulu
Scented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods. Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness!
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Blueberries n Banana Frosty Paws w/ Flaxy Dog
What is Flaxy Dog? : It is an EXCELLENT source of Omega3. It helps your dog be a healthy pet without expensive or painful medicine or uncomfortable side effects. FlaxyDog promotes healthier joints, shiny coat, energy and Allergy relief. It is also commonly added to dog’s meals.
- 1 cup of Blueberries
- 1 Banana
- 1 6oz Plain Yougurt
- 1 tsp of Flaxy Dog
- Mix all the ingredients in a blender.
- Pour into an ice cube tray or mold.
- Freeze it for about 2 hours
How I did it: I cleaned the goblets with metal polish and a clean cloth. Then I filled them with Microwaveable Soy Wax for Containers (by Yaley; $6.99 for 1 lb.; from Joann) and used Pre-Waxed Medium Bleached Wick with Wick Clip (by Yaley; $2.99 for six; from Joann) to make elegant, long-burning votives.
Time: 1 hour, plus dry time
Cost: $10 for 1 lb. of wax and wicks
Start out by taking your steak out of the fridge a half an hour before you plan to prepare it. Plunking ice-cold meat onto a hot pan will get you a piece of pot roast rather than a nicely seared sirloin. Generously shower the meat with salt and pepper, shower, not sprinkle being the key word here (come on, you’ve seen chefs do it on the Food Network, so don’t be a spice wimp, really lay it on). Seasoning the steak beforehand means the spices will mingle with the juices of the meat as it cooks, resulting in a much fuller and satisfying flavor, so there is a method to this apparent salt-madness.
Preheat your pan over medium heat. A heavy-gauge pan works best, as the heat will be distributed over the surface evenly, without the hotspots that might scorch your meat. Pat the steak dry with paper towels and rub it all over with olive oil. This accomplishes two things. A steak with surface moisture will simply steam when it’s placed in a hot pan and the oil helps by transferring heat directly from the pan to the meat fibers (oil being a very efficient conductor of heat)
Now here is the part where people are going to look at you funny – start by standing the steak on it’s narrow side. That’s right, you’ll probably have to hold it up with tongs, but this step renders some of the beef fat while crisping it up at the same time. Brown all the fatty sides of the steak before laying it flat. Not only will the finished steak look more appetizing, but it’s now going to cook in its own flavorful fat, a rather perfect synthesis of meat methodology if you ask me.
Now that the steak is laying flat, let it cook on one side for about five minutes before turning it. Remember, you’re using medium heat here and caramelization, not carbonization, is what you are after. Occasionally tilt the pan, spoon up some of the rendered beef fat and baste the meat. After the steak has cooked for a full five minutes on each side, flip it frequently, about every minute, until it’s done to your likeness. Constant turning keeps the juices from congregating on the surface of the meat (juices that evaporate with an agonizing hiss as they hit the pan) and results in a juicer steak.
Remove the steak to a cooling or roasting rack, and poise a plate beneath to catch any juices. Simply plating the meat would result in the bottom steaming in its juices as it cools, and some of that precious caramelization that you’ve taken so many steps to achieve would be lost. Let the steak rest a good ten minutes before serving. Be sure to include any juices you’ve captured, and if deglazing a pan is in your repertoire, don’t forget the pan sauce.
The late, great Julia Child would’ve been 101 today. I had the privilege of meeting her once and she continues to be a huge inspiration for me. This blog post is dedicated to her and one of her favorite dishes to make; classically French Chicken Liver Pate.
I love chicken liver pate! I make it different each time I make it unless I am following the recipe in my book which is a bit different than below. It goes great on just about everything! I just toasted a brown rice tortilla, Spread it with the pate then put chunks of avocado and slices of an orange pepper and sprinkled with Lawry’s. YUM!!!
Chicken Live Pate
- 1 lb sweet Italian sausage (without casing)
- 1 lb chicken livers
- 2 medium apples peeled
- 1 cup roughly chopped carrots
- ¼ cup pulled tarragon
- ½ cup pulled cilantro
- 4 garlic cloves chopped
- 2 shallots chopped
- 1 red pepper,chopped
- 2 cups rose champagne or wine
- 4 oz. cream cheese
- ½ stick butter
- 1 tbsp Tabasco
- salt and pepper to taste
Put the butter in a big sauté pan on medium. Add the shallots, garlic, apples, red pepper and carrots and sauté for about 10 minutes. Then add the sausage and cleaned chicken livers. Cook for 20 minutes,keep giving it a good stir. Then turn the pan on high and add the wine or champagne. Let it cook down for 10 minutes on medium high . Then add the cilantro,tarragon and cream cheese. Give it a good stir. Let it cool for a couple of minutes. Put it into your Cuisinart and pulse 5 times. Then add the tobacco and blend until you get your perfect consistency.
You will need:
- A map, or maps, of your choosing
- Paper trimmer
- Foam brush
- Mod Podge
- Adhesive felt
Select the parts of the map you want to display, then cut them out to a size that fits your coaster. Some people like to fill the tile to the edges with the picture they’re applying. You might consider leaving a border of bare tile around the picture for a chic effect.
Using your foam brush, apply the Mod Podge to the back of your picture and let it dry. This will help prevent air bubbles from getting trapped between the map and the tiles in the future. Layer the tile with Mod Podge and center the map on the tile. Spread Mod Podge generously over the face of the map. Apply three layers.
If at any point in the process, you notice an air bubble trapped under the map, “push” the bubble out with your fingers.
To protect your furniture, add adhesive felt to the bottoms of the tiles.
Leave the coasters undisturbed for two to three solid days. Finally, the payoff. Have some friends over and brew up some conversation with your coffee.
Some tips: I strongly recommend using antique-looking maps. These look phenomenal with a border of bare tile showing around them.
Happy National Wine Day! For the spirited day (pun intended), I wanted to share two of my favorite wines.
The first is, Carpineto Dogajolo Rosato by Opici Wines. My sister introduced me to this wine and it was love at first sight. I thought the label was gorgeous and what inside the bottle is just as appealing as the outside. I love that it’s a nice quality wine that ‘s reasonably priced as well. If you love rose, this wine is for you!
The second favorite won me over by it’s name but I kept coming back because of it’s fantastic taste. It’s called Lulu Sauvignon Blanc by Hewitson Wines! Naturally, I had to love it! Name aside, it’s a wonderful fresh, crisp white wine. I’m also good friends with the chief wine maker and CEO of the company, Dean Hewitson. In fact, I just had lunch with him at Son of a Gun in Los Angeles last week! Here we are sipping on a glass of wine. Wonderful man and wonderful wine.
No matter what your preference, just be sure to enjoy the day to the fullest with a full glass of wine!
A year ago around this time I visited the Savannah College of Art and Design (SCAD) in Savannah, GA. I spoke to the fashion department and was blown away by their skill level and passion. Just this past weekend, the college hosted their annual fashion show where Francisco Costa, Creative Director of Calvin Klein was personally honored with the Andre Leon Tally Lifetime Achievement Award. The show was a smashing success! I am so impressed with the level of design and creativity of these young designers. If you’re not familiar with the college or haven’t seen the show, check it out here!