diy

making this: aCLOCKalypse now REDUX

05.07.12

I bought this very plain clock at Target (can’t find it online) for $7. Gideon’s been wanting a wall clock in our bedroom since I made him throw away his gross digital one. This one totally seemed like a blank canvas.

So I took the clock apart and decided I was going to hand paint a geometric pattern like this Anthropologie bedding.

AND SO – that didn’t work out. I didn’t have enough control with the paintbrushes on such an awkward surface and it was so goddamn ugly that I would never even consider hanging it my house. I had to move fast to wipe it all off so I didn’t have time to take a picture. Back to the drawing board.

I painted it grey and found some new inspiration. Something easier and something I could just do with a pen so I could have enough control.

I found these hand drawn coasters from Life is a Canvas. PRETTY! Can I borrow?

The pattern’s definitely not perfect because of it being round and me not planning ahead (maybe pencil drawing the lines?!) but we’re very happy with it. Then, to give it even more OOMPH, I had Gideon ever so carefully color the 12. You know, because it’s 12? 12?! I don’t know.

YAY!

recipes

eating this: sauteed halibut with arugula, beets and horseradish crème fraîche

05.04.12

This is a recipe from my new favorite cookbook Sunday Suppers at Lucques. When I first went through it, I think I bookmarked 20 recipes. This was the first one I’ve tried and oh man – it was so good.

Even the marinade process looks delicious!

I love roasted beets. I LOVE THEM. But I hate how pink my hands get, so ever since I started buying them at the store ready to eat, the idea of roasting them sounds so lame. Roast them. If you want.

Sauteed Halibut with Arugula, Roasted Beets and Horseradish Crème Fraîche
(Adapted from Suzanne Goin’s Sunday Suppers at Lucques)

*the recipe serves 6 – I kept the sauces the same but just used less fish, beets, and arugula for 2 servings.

for the fish:
6 halibut filets (5-6 ounces each)
1 lemon, zested
1 tablespooon thyme leaves
2 tablespoons coarsley chopped flat-leaf parsley
4 ounces arugula
2 tablespoons  super-good extra virgin olive oil for drizzling
kosher salt & freshly ground pepper

for the beets and horseradish crème fraîche:
4 bunches different-colored beets (OR a package of beets)
1/2 cup plus 2 tablespoons olive oil
1 tablespoon diced shallot, plus 1/4 cup sliced shallots
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons red wine vinegar
2 1/2 teaspoons lemon juice
1/2 cup crème fraîche
1 tablespoon prepared horseradish
1/4 cup heavy cream
kosher salt & freshly ground pepper

Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight.

Remove the fish from the refrigerator 15 minutes before cooking and bring it to room temperature.

If you’re roasting the beets, preheat the oven to 400°F.

Cut off the beet greens, leaving 1/2 inch of the stems still attached. Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.

Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they’re tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.

While the beets are in the oven or not in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.

Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.

Toss the beets and sliced shallots with the vinaigrette. (If you’re using different-colored beets, dress each color in a separate bowl so the colors don’t bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches or in two pans.) Season the fish on both sides with salt and pepper. Swirl the regular extra-virgin olive oil into the pan and wait 1 minute. Carefully lay the fish in the pan, and cook 3 to 4 minutes, until it’s lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it’s almost cooked through. Be careful not to overcook the fish. When it’s done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the halibut will continue to cook for a bit once you take it out of the pan.

Scatter half of the arugula over a large platter. Arrange the beets on top, and drizzle with half the horseradish cream. Tuck the rest of the arugula among the beets, so you can see the beets peeking through. Nestle the fish in the salad, and spoon a little horseradish cream over each piece. Drizzle the whole dish with the super-good olive oil and a big squeeze of lemon.

*I took a photo before I doused the horseradish sauce on top on the fish too, it’s kind of like a halibut sandwich with the bread being the horseradish sauce and a beet sandwich with the bread being the arugula. Eat all the ingredients in one bite and OMG.

 

recipes

eating this: a poached egg

05.02.12

Is there anything better than a perfect little delicate egg on your bread? WHOA YUM!

I LOVE EGGS! And poached ones are my favorite! Definitely my top 3 styles. I’ve been doing it the same way for years (I watched a Gordon Ramsey tutorial and became obsessed with trying), but recently watched this video and thought I should try it. But I didn’t, this was done my usual way.

Poached Egg

Fill a pot with a couple inches of water. Add a dash of vinegar. Turn on high heat and bring to a simmer (not a boil!).

Crack a cold egg into a shallow bowl (it’s easier to pour in this way). Once the water is getting super hot, take a slotted spoon and spin the water, causing a whirlwind type thing.

While it’s tornado-ing, quickly drop the egg in. About 3-4 minutes later, lift the egg out with your slotted spoon and let dry on a paper towel. Then demolish it.

 

interiors / internet shopping / wish list

the perfect office chair

05.01.12

Months ago I bought a vintage steelcase task chair from Craigslist for my desk. But Gideon has slowly started using it more and more and it’s now basically become his chair. So now it’s time for me to get another. I could probably find another like it at some point, but I’ve been doing research to find one that is not only pretty, but actually comfortable, you know, since I’ll sit in it.

(clockwise) one – a reupholstered generic office chair like this is what I’ve been considering most, but you’d be surprised how much shitty chairs from Staples actually cost. I’d have to find one on craigslist for this project. two – i love love love bamboo chippendale chairs at a desk, but worried my back might be covered in that pattern at all times. three – an upholstered dining chair in the office adds some class and feels comfy, love the ikat. four – it looks like a reupholstered vintage desk chair, but the wood and the casters look perfect. this one is my favorite.

So then I looked for what was available online – should I just go for ergonomics and buy a straight office chair? 

items: 1 / 2 / 3 / 4 / 5 / 6 / 7

recipes

eating this: caramel chocolate chunk cookies

04.30.12

So I saw this cookie recipe, my mouth watered, and I immediately planned on trying it. Well, chopping chocolate is really really hard and blah blah I screwed them up.

So yeah, chopping chocolate is very difficult. I was basically making chocolate shavings until I decided to warm the chocolate a little in the microwave. Oh and did I mention I chopped the chocolate too small? Here was where that happened.

THOUGHT I was making the chunks super big but NOOOOO, they weren’t big enough! So although they turned out very delicious, I am very pissed at myself and my lack of attention to detail.

By the way, the dough tastes very yummy.

Caramel Chocolate Chunk Cookies (adapted attempted from Not Without Salt)

1 stick butter
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 cups flour
2 teaspoons baking powder
6-8 oz dark chocolate, ROUGHLY chopped (don’t make the same mistake I did!)

In a small saucepan melt the butter and brown sugar. Bring to a boil and simmer until the sugar has dissolved. Don’t let the sugar get scorched.

Let it cool slightly, and add it to a large mixing bowl and continue to cool for 20 minutes. Once cooled, add the eggs and vanilla, then stir to combine. Stir in the salt, flour and baking powder. With a few streaks of flour remaining, add the chocolate.

Place the bowl in the fridge and let chill for 30 minutes.

Pre-heat your oven to 350°

Line a sheet tray with parchment paper and scoop the batter into tablespoon-size rounds and place on the sheet tray. Bake for 12 minutes until golden around the rims. Let the cookies cool on the tray for five minutes while they settle into themselves creating a crackly crust.

Finish cooling on a wire rack.