David Lebovitz's Horchata

Source: David Lebovitz

Every once in a while I come across a recipe that's a little out of my comfort zone. Maybe it requires a tool I don't own, or a technique I've never tried, or maybe it just sounds like something a home cook can't make. This horchata recipe is one of those. It doesn't sound too complicated, however it's different than any beverage I've made. But, what kind of life would I be living if I regularly gave in to the naysayer within? As Oscar Wilde said, "To live is the rarest thing in the world. Most people exist, that is all." So, I fully intend to be a liver, not an exister! I hope you're with me and that you'll make your own horchata! 

Brazilian Limeade

I'm thinking that since I'm part Portuguese, and Brazilians speak Portuguese, that's why this limeade comes out tasting so good when I make it. That's got to be it, right? Hardly. This recipe is way too easy for blood roots or personal technique of any kind to make a smidgeon of a difference.

The recipe really is just right as it is. But if I were to change it up just for the fun of it, I'd add one of the following:

I Smell Things

Not in an "I see dead people" kind of way, or in an I-have-the-skills-of-a-hound kind of way either. I'm just curious about and like to enjoy how things smell. Not everything. Just things like clean clothes, crayons, pencils, and leaves, and more obvious things like fancy soap and a good bisque.

Chocolate Peanut Butter Globs

I started young. My childhood friends Becky and Cally were older and wiser (and more normal) and helped me to rid myself of any of these sorts of tendencies which might have done long-term damage to my social life or created unnecessary paranoia in those around me. Thanks, Becky & Cally. (Sorry, Mr. & Mrs. R.)

Anyway, I was thinking of this because one of my birthday presents from my thoughtful parents-in-law was the latest cookbook by the ever-reliable Ina Garten. Before setting it on my display shelf of favorites I had to stop and breathe in its untouched pages. New or old, I love the smell of books.

In this instance, I also love the look. I mean, look at those crostinis!

Her dedication goes to her husband. "For Jeffrey, he's foolproof." Too cute.

Crispy English Potatoes

Accidental Turkey

Roasted Asparagus & Prosciutto

Tomato Crostini with Whipped Feta

Sidecars with Dried Cherries

"Foolproof means so many things to me. Clearly, it means the recipe works-that goes without saying. But there's more to it than that. It's a dish that's deeply satisfying to eat; it's a company-friendly meal that can be made in advance to reduce your stress; and it's an outrageously delicious dessert that's so easy to make that it becomes part of your regular repertoire." -Ina

I plan to put her to the test, and to enjoy every bite (and whiff) of it.

Dinner Party Timeline- Menu #7

Last week I had the chance to interview a friend of mine, Cristi Breen, whose hosting skills are sparklingly polished. I'll be writing all about it in February, but for now I'll let you in on one of the things I've learned from our conversation: Her uncanny ability to put on an event with grace is a direct result of her type-A organization habits. Which means that my inability to host half so well as she after years of experience is a direct result of my type-B organization habits. That's oversimplified to some extent, but it remains true that careful planning is the most necessary of the evils required to pull off a successful party. Of course, there's a creative portion of the planning process, which, for many hosts, myself included, is nearly as much fun as the party itself. Developing a timeline, however, is not so much creative as it is something that makes you want to pluck. your. brain. out. of. your. head.

Well, I don't want any of you to miss out on the joys of hosting just because the timeline part is a headache, or because you have a type-B personality, and I certainly don't want any of you plucking out your brains. So, I've got you covered.

I take payment in the form of chocolate-covered pretzels, lavish praise, or high-end cookware. (Currently I'm seeking an immersion blender.)

As you look over this list, the hope is that you won't feel stress but that it will actually have the opposite effect; it should help you to breathe easy knowing that you've covered all your bases, and free you up to enjoy the process and enjoy the party!
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Menu #7- 
Cheese Platter 
Sparkling Apple-Cranberry Juice & Ice Water 
Rosemary Artisan Bread 
Fall Veggie Bisque 
Candied Acorn Squash 
Shawn's Mashed Potatoes 
Chicken Fricassee
Blackberry Cheesecake 
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Three Weeks Before

• Find a co-host and kitchen helper. You may find it very helpful to have two, one to help you with the cooking and one to help you keep the space tidy. (For this party, most of the heavy-lifting, so to speak, will be done on the day before, so you'll likely find an assistant useful during that time as well as on the day of the party. You'll want their help in the kitchen on the day of the party around the time you begin making the main course, about 2 and a half hours before the guests arrive. Make sure they feel comfortable with their responsibilities ahead of time.)
• Arrange for child care if desired/needed. (If you have children, you'll want someone else to be tending them on the day of the party, and possibly for at least part of the previous day while you're cleaning, baking, and engaging in all the prep-work.)
• Send out invitations. Be sure to mention if you desire dressy attire.

One Week-2 Days Before (Do as many of these one week out as possible, because you're going to want to feel rested for all the work you'll be doing on the eve of the party.)

• Deep clean the house.
• Follow up with any guests who have not given an RSVP.
• Choose an outfit and have it ready to go.
• Review recipes and make your grocery list as well as a list of all needed preparation and serving dishes.
• Shop for any non-food party necessities such as unscented candles for the dinner table, matches, cloth napkins, wood for the fireplace, or fresh soap for the guest bathroom. (Be sure to scan the list of serving dishes needed in the Day Before section in case there's anything you'll need to purchase or borrow.)
• If you're going with a playlist other than one you can find on Eats and Beats  make your preparations.
  
• Clear room in the freezer for purchased ice, or make the ice if you're planning not to buy it.
• Charge your camera battery, if needed.
• If you're using an entire bird for the Chicken Fricassee, purchase the chicken and have you butcher cut it into 11 pieces, cutting the breast in half, and keeping the wings attached but the tips clipped. (Do this 2 days out, because you'll want the poultry as fresh as possible.)
• Wash and iron any table and bathroom linens, including bath rugs.
• Make sure all dishes are clean and put away so your cookware and dish washer are ready for tomorrow's baking and prep-work!

Day Before (This is a VERY BIG DAY, so get an early start!)

• Go grocery shopping for ice and all food items, except for any bread you might be using for the cheese platter. That should wait until tomorrow so it's fresh. Pick up any specialty drinks you'd like to include in a beverage station to enjoy while eating the cheese platter.
• Make the cheesecake, including the topping, but do not top the cake until tomorrow or the juice from the berries will begin to soak into the cake slightly.
• Make the bread dough and refrigerate until tomorrow.
• Clean the house. Since you've already done deep cleaning, this should be a bit less time-consuming than it might be otherwise.
• Stock the guest bathroom. Include fresh towels, plenty of toilet paper, tissues, a scented candle, matches, new or refilled soap, (and it wouldn't hurt to tuck away a plunger so your guest doesn't have to request it should they find themselves in need.)
  
• Make sure all dishes are clean and put away so your cookware and dish washer are ready for tomorrow!
• Set the dinner table with place-settings and any decorations.
• Designate a beverage station for your guests to enjoy with the cheese platter.
• Set out serving dishes. You'll need a board for the cheese, cheese knives/spreaders, as well as a small dish for the mixed nuts. You'll need a soup tureen and ladle, water pitcher, ice caddy and tongs (for the beverage station,) and a basket or board for the bread. You'll also need a platter and serving utensil for the acorn squash, (perhaps a platter with a rim for extra support in case you want them all facing directly upward,) a bowl and spoon for the mashed potatoes, a bowled platter such as this one (or other nice bowl,) tongs and a ladle for the Chicken Fricassee, and a cake stand, knife, and pastry server for the dessert.
• Peel, cut and rinse the potatoes. Soak them in a covered, large pot of cold, salted water overnight until ready to boil tomorrow.
• If you're using only breasts for the Chicken Fricassee, now would be a good time to rinse the poultry and trim the fat. Cover securely and re-refrigerate until tomorrow.

Morning Of

• Review the remainder of the timeline, and go over the Chicken Fricassee recipe again if you feel you need to.
• Go shopping for baguette bread if using it for the cheese platter.
  
• Take out butter for the dinner table to be eaten with the bread.
• Place the cheesecake on the cake stand. Cover and re-refrigerate.

5 Hours Before 

• Make the Fall Veggie Bisque, leaving out the heavy cream for now, and allow to cool to room temperature. Place in the refrigerator until later.
• Bake the Rosemary Artisan Bread. I would bake two loaves for any party greater than 6.

3 and 1/2 Hours Before

• Get yourself ready for the party. (At this point I would definitely shower, do my hair, put on jewelry, and have my face ready. If  I were worried about spilling anything on my clothes while doing the remainder of the cooking, I might wait to put on my party clothes until just before the guests arrive. If I were worried I might not be able to pull myself away from the kitchen sometime in the last half hour of cooking, I'd just dress earlier and rely on an apron.)

2 and 1/2 Hours Before (This is Go Time. Make sure your co-host/kitchen helper is with you through this point forward so everything can be done on time! The time will pass quickly!)

• Prepare your mise en place. Get out all of the ingredients for the Chicken Fricassee, except for the chicken and the heavy cream. Pull out all of the ingredients for the acorn squash. There's no need to pull out any ingredients for the potatoes except for the butter. Get out all measuring tools, other prep tools, and cooking equipment. (I like to have a working surface or two and a separate surface for holding the ingredients.)
• Set out the cheeses so they can set to room temperature. Set out the mixed nuts and fruit as well. If you're serving sliced apples or pears, however, wait to slice them until the last minute as the insides will brown if exposed to air. Cover the platter until just before the guests arrive.

2 Hours Before 

• Rinse all the vegetables and fresh herbs for the Chicken Fricassee. This includes the mushrooms. (Alton Brown says you can rinse mushrooms with water, so that's good enough for me! Use your fingers to make sure you eliminated all the dirt!) Chop and measure vegetables as instructed. Prepare and measure all other ingredients as instructed.
• Brown the chicken and continue the process of making the Chicken Fricassee up until the point where you've tied your bundle of herbs and your sauce and chicken are simmering. (You're about to leave this to simmer while making the squash. If you're concerned you might overcook the chicken, leave the squash to check the temperature of the chicken. You do not want to cook the chicken beyond 165 degrees.)

1 Hour Before 

• Preheat the oven to 350 degrees. Prepare the acorn squash and begin the 45 minutes of baking.

• Make sure the chicken is cooked through to 165 degrees. Complete the remaining steps of the chicken fricassee, and turn the temperature down to low until ready to serve.
• This would also be a good time for your helper to begin cleaning up any dirty dishes or surfaces. 

40 Minutes Before

• Make sure there's only enough water to cover the potatoes and bring them to a boil over high heat.

30 Minutes Before

• Begin to reheat the veggie bisque by bringing it to a low boil over medium heat and immediately reducing the temperature to low.
• Make the butter/sugar/cinnamon mixture for the acorn squash.

10-15 Minutes Before (You're going to need lots of hands.)

• When the potatoes are fork-tender, drain them and complete the recipe instructions.
  
• Spoon the butter/sugar/cinnamon mixture into the acorn squash and along the rim (but not so that it's dripping over the edges) and return to the oven for another 20 minutes.
  
• Set out the bread.
• Set out the beverages and ice on the beverage station, and place sparkling juice on the table
• Uncover the cheese platter.
• Turn on the music.
• Top the cheesecake with blackberries.

10-15 Minutes After Guests Have Arrived

• Remove the squash from the oven and complete the recipe as instructed.
• Transfer all food to respective serving dishes, place on the table, and announce the start of dinner!

After Dinner

• Assess whether or not your guests need a bit of time to digest before dessert.
• When ready, serve dessert.

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Fancy Dinner Party Menu: Chicken Fricassee

It's been several months since I've introduced a new menu, so I'm making it up to you by giving you my favorite menu yet. 

In addition to being fun to say, Chicken Fricassee, and Martha Stewart's version in particular, is to. die. for. My mother-in-law made it for us in early Fall and I think I've made it four times since then, maybe five. Tarragon is one of those herbs that I'd always heard about and had eaten here and there at restaurants, but had never cooked with until making this dish, and it turns out I'd been missing out in a big, fat way. Let's not dwell on the sad past, though, but concentrate on our tarragon-filled future instead, shall we?

I knew as soon as I tasted this recipe that it was going to be the focus of my next dinner party menu, but I wasn't sure what surrounding dishes would be worthy of it. Very lucky for me, most of the dishes came to me thanks to my awesome friends who brought us dinner after Louisa was born. As always I'll introduce each dish properly in its own post, but suffice to say for now that your guests will leave thoroughly satisfied and impressed.

Some of the things I love about this menu:
- It's delectable. I know I always say that, but, boy, do I mean it this time.
- We're using all whole ingredients, and, with the exception of the blackberries on the cheesecake, everything is seasonal.
 - A few of the recipes are beyond easy and can be made in advance, saving you a lot of stress (and dishes) leading up to the first doorbell ring.
 - Since the bread will be baked in the morning, the only item that needs the oven during the final hour or two is the acorn squash, so there's no figuring out timing and temperatures for those of you without a double oven.
 -Even though it's an impressive menu, it gives off a very easy, welcoming, communal-type vibe. To me, it's exactly the kind of meal over which you invite someone to "break bread."

Here's what you have to look forward to over the next 2 weeks:

The Menu:
Appetizer: Cheese Platter
2st Course: Fall Veggie Bisque with Rosemary Artisan Bread
Main Dish: Martha Stewart's Chicken Fricassee over Shawn's Mashed Potatoes
Side Dish: Candied Acorn Squash
Beverage: Sparkling Apple-Cranberry Juice
Dessert: Blackberry Cheesecake

Martha's crew really does a beautiful job of writing this recipe.

Such an earthy meal!

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Chicken Fricassee (Fricassee de Poulet a L'Ancienne)
by Martha Stewart, with notes in italics by Janna Patterson

Prep Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield Serves 4

Ingredients:

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock) (I think it looks rustic and elegant to use the various chicken parts, but if you don't care to use a whole chicken, 4-6 chicken half breasts will work. For a sizable gathering, I usually multiply the recipe by 1.5 and use 10 half breasts.)

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter, softened, divided

1 tablespoon extra-virgin olive oil

1 small yellow onion, cut into 1/4-inch dice (1 cup)

1 carrot, cut into 1/4-inch dice (1/2 cup)

1 celery stalk, cut into 1/4-inch dice (1/3 cup)

8 ounces cremini mushrooms, trimmed and quartered

2 tablespoons all-purpose flour

2/3 cup dry white wine

4 cups chicken broth

2 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

1/4 cup heavy cream

2 to 3 tablespoons roughly chopped fresh tarragon leaves

2 tablespoons fresh lemon juice

Can't go wrong with butter, cream, eggs and wine!

Directions:

Brown Chicken- Season chicken (or just the breasts if you've elected not to use an entire chicken) on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

Saute Mirepoix- Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

Pretty maids, all in a row. "Mirepoix" sounds fancy, but it's simply a combination of chopped onion, carrots, and celery! See? French cooking isn't always as daunting as it seems!

Cook Mushrooms and Flour- Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

Pour in Wine and Broth- Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

Simmer Chicken- Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes, (but check at about 20 minutes to make sure you don't overcook the chicken.) Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

These are supposed to be tied into a bundle, but my kitchen twine was in the car! Don't ask...

Make and Add Liaison- To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

"I see you..."

Finish with Tarragon, Lemon, and Butter Return chicken to pot.- Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Cook's Note-

Have your butcher cut the breast in half, keeping the wings attached but removing the wing tips.

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Virgin Mimosas

Kate ate her first brie today! Triple creamy brie on a little melba toast. What a sophisticated little lady, wouldn't you agree? You know, ...besides the sticky fingers and the toast crumb stuck to her face afterward.

Now for our final recipe of the Easter Brunch menu. About time with Easter just two days away! Don't worry; it's the easiest of them all and gets thrown together at the last minute, anyway.

The mimosa is an absolute classic for brunch. With one part champagne and one part thoroughly chilled orange juice (or other citrus juice,) I can see why; it's bright & sunny, bubbly, and sweet. As usual, though, I want to offer a virgin version. Swap out the champagne for sparkling cider, and that's all you need to do! Food Network's Sandra Lee recommends adding a bit of cranberry juice, which I can only imagine is delicious. I would just be careful to buy pure cranberry juice, because you don't want artificial sweeteners ruining the taste of the beverage, and only add a small amount since pure cranberry juice is TART.

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Virgin Mimosas

Makes 1 mimosa

Ingredients:

1/2 cup sparkling cider

1/2 cup thoroughly chilled orange juice (or other citrus fruit juice)

1 orange wedge for garnish (optional)

Directions:

Combine the first two ingredients in your fanciest champagne flute or wine glass, and top with an orange wedge! Serve immediately.

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Start with 1/2 cup part sparkling cider,...

add 1/2 cup chilled orange juice,....

give her a fancy little hat and then offer her a tour of your belly.

William of Orange Water

Unless you're a historian or a particularly smart smarty-pants, you're probably wondering why my St. Patrick's Day drink is called "William of Orange Water." It has to do, once again, with the Irish flag. A brief history lesson for you from the beloved Wikipedia on King William III, who was also known as William of Orange, and the meaning of the flag:

"The green pale in the flag symbolises Irish republicanism dating back to the Society of United Irishmen in the 1790s. The orange represents the minority who were supporters of King William III, who was of the House of Orange and originally the Stadtholder of the Netherlands, had defeated King James II and his predominantly Irish Catholic army at the Battle of the Boyne in 1690. His title came from the Principality of Orange in the south of France that had been a Protestant bastion from the 16th century. It was included in the Irish flag in an attempt to reconcile the Orange Order in Ireland with the Irish independence movement. The white in the centre signifies a lasting truce between the two cultures and a living together in peace. "

Wake up! Not mind-blowingly interesting, I know, but I thought I owed you an explanation. I do love that the white represents peace between two once-conflicting parties.

Anyway, this water recipe is pretty tough. Ready?

................................

William of Orange Water

Ingredients:

Lots of ice

Cold filtered water

1 pretty naval orange, sliced evenly

Directions:

Fill a clear pitcher halfway with ice. Add lots of water. Add orange slices, arranging some between the ice and inside walls of the pitcher for looks. 

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That's it! Honestly, it's simple touches like this that make something special. The majority of the time when when have guests over, I just serve water dressed up a bit. Refreshing and subtle flavors like fresh orange enhance rather than compete with the other flavors in the meal. 

Healthy St. Patrick's Day Lunch Menu (No Green Food Coloring!)

Get a mini Irish Flag toothpick and stick it in the middle for added flair!

This is a time of year that I love the fact that I'm about 1/4 Irish 'cause I get to feel totally legit in this kind of odd way. I loved wearing the "Kiss me; I'm Irish" stickers as a teen 'cause I really was Irish! Me máthair's maiden name comes from Ireland and there's many a Patricia in the family line. Anyway, for weeks I've been trying to figure out how I would celebrate this spirited holiday if we weren't already planning to do something for Kate's first birthday. Especially since St. Patty's Day falls on a Saturday this year! It really opens it up for menus that can be served at any time of day.

I know for a lot of you, celebrating St. Patty's Day doesn't go far beyond wearing green and sporadically blurting out something said by the Lucky Charms leprechaun, so I'm giving you something just a step or two beyond that this year. :) I've seen a lot of green food-colored pancakes on other blogs, so I thought maybe I'd steer clear of breakfast, and I feel like I need to try more Irish main courses before I feel comfortable providing you with a St. Patrick's Day dinner menu. That left me with lunch. I knew I didn't want to use food coloring or make everything green since monochromatic meals usually turn me off. So I decided to bring orange and white onto the scene, too, in reference to the Irish flag, and before long I had concocted a very easy and nutritious lunch menu that you'll feel great about serving your family or guests!

Here's the breakdown and the first recipe:

Irish Flag Lunch Menu
Main Dish: Irish Flag Sandwich
Sides: Golden Greek Yogurt Parfaits, Pistachios, and Carrots
Drink: William of Orange Water
Dessert: Rainbow Fruit Tart

This is a non-recipe recipe because you really don't need measurements.

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Irish Flag Sandwich

Makes 4+ sandwiches

Ingredients:Loaf of quality whole-grain bread, toasted

Mayonnaise

Dijon mustard

Sharp cheddar cheese, sliced

1/2-3/4 lb Oven roasted turkey

Spinach and mixed greens

1 Green apple, sliced

Directions:
Spread mayo on one slice of bread and the dijon mustard on the other slice. On the mustard side, top with cheddar and then turkey. On the may slice, top with mixed greens and then then about 4 slices of green apple. Eat while the bread is still warm!

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And, there you have it: the Irish flag!

An alternate bread option would be a spinach wrap, which is usually more fun for kids, but it won't show off the flag colors as well. Just throwin' it out there. :)

Why this menu works:

• It's absolutely nice enough for special guests, but casual enough for those of you who tend to opt for a low-key St. Patty's Day.
• It's very, very healthy. Nearly every ingredient in the menu is pure and natural. We love the taste of organic mayo, and organic turkey blows the processed stuff out of the water. (Though the deli was closed when I went to the store, so, unfortunately, what you see in the photos is the processed stuff...)
• Besides the dessert, this menu takes virtually no prep time, so all of your energy can be spent on your guests!

What Will My Table Wear, Part II- Choosing Drinkware

It's probably not normal that I have three full sets of glassware. Four if you count my set of glass mugs. And then there are my ceramic mugs. 12 in each set. Maybe some of you are thinking, That's nothing! If that's you, you're probably quite the beverage connoisseur. Since I don't drink alcohol, coffee, and have yet to delve into the world of mocktails, it automatically eliminates the draw toward a lot of specialty glassware such as margarita glasses, martini glasses, beer steins, and espresso cups. Even if you do drink coffee and alcohol, though, you may not have the space or the budget for all these types of drinkware. So, I'm just going to focus on 4 types which I think will take care of your hosting needs more than aptly.

Before we do that, though, I do want to briefly mention that I use the same criteria for choosing glassware as I do for the rest of my collection- classic style, beautiful lines, and versatility. For details on each of those check out my previous post on building a collection of dining and entertaining pieces.

• Everyday glassware- Simply called a "glass" or a "tumbler," this is what you use for your average breakfast, lunch, and dinner at home, and what you'll most likely use for serving things like lemonade, iced tea, and even juice to friends. (Though, juice technically should go in a slightly shorter glass..) For this, you just have to go with something that speaks to you. If you want glassware that has a tint of color, I think that's fine, (-I do have a weak spot for seaglass green-) but I would personally steer away from that brownish tone you still see here and there. It looks outdated and reminds me of coffee-stained teeth. (Sorry.) Some everyday glassware options have a decorative embossment of sorts, like the ones in the second photo below from Pottery Barn. If you go for a tinted glass or embossment, just try to make sure it's not something you'll get sick of, unless, of course, you can afford to replace them at will for something you like more. As for us, we went with these ones from Crate & Barrel. 

Impressions Glasses

Cow Milk Glass from Pottery Barn. Not as versatile as some everyday options, but I love the color and the embossment gives them such a fun little personality.

• Wine Glasses- I use these not just for formal dinner parties, but anytime I want to lend a little elegance to a regular dinner or a special lunch. I even use them sometimes to showcase a dessert, like these lemon curd parfaits. These glasses were one of my absolute favorite items to register for before our wedding. While there are few everyday glassware options that call out to me, there are so many truly beautiful wine glass shapes and styles. I could go into all the things you could consider when making your selection (ounces, height, base, made for white, made for red, etc.) but when it comes down to it there are only a few things that I think are worth considering. 1) Stem or stemless, 2) is the rim wide enough to comfortably sip from without hitting your nose in a weird way, and 3) is it beautiful to you? Oh, and I will also say that I don't think it's necessary at all to get crystal. Spend the extra money on napkin rings. Or food. Ours are the medium ones pictured directly below. 

Nora Wine Glasses from Crate & Barrel

 I also love some of these less traditional shapes:

Brim Balloon 28oz Wine Glass from Crate & Barrel

Pierre 15 oz Wine Glass from Crate & Barrel

Rimini Wine Glasses from Crate & Barrel

• Water Goblets- It wasn't until I started throwing fancier dinner gatherings that it occurred to me that water goblets might be a worthwhile addition to my collection. It certainly wasn't the end of the world, but my everyday glassware just looked a bit frumpy next to my wine glasses. So I started to hunt for an affordable water goblet collection. Not only are they the obvious choice for water, but they're great for so many other cold drinks when you want something a bit nicer than your everyday glassware but not as fancy as a wine glass. I opted for the ones below from Pottery Barn and am so, so happy with them! They are AWESOME! Shawn loves them too. But I also really love the ones below those from C&B. 

Only $24 for a set of 6 Classic Water Goblets from Pottery Barn

Just a bit more expensive, these are $1 more per glass at C&B

• Mugs- Mugs kind of give me warm-fuzzies because they make me think of blustery Winter days with hot chocolate.... which, I've actually been known to drink throughout the whole year, but that's beside the point. I also use mine for hot or cold cider, and sometimes for desserts. If you ever have company for breakfast or brunch, you'll find these helpful for hosting. If you purchased a set of dishes, they very well may have come with mugs, like ours did. On top of the ones that came with our set of dishes (that you can find in this post,) we also have a set of the large mugs pictured below from, you guessed it, Crate & Barrel. My choice was very classic, but, because they're such a casual item, I think there's room to play with the color and style of mugs, even mixing and matching. So, by all means, have fun with your selection and make no apologies.

16oz Cafe Mug from C&B

Striped Mugs from West Elm

 

With a Twist Teacups from Anthropologie

Loule Mugs from Anthropologie

Old Havana Mug from Anthropologie

Pie Crust Mug from Anthropologie

My Baby Girl's Going to Be a Race Car Driver

She doesn't even own a toy car, but she loves the them. Whenever her play-date buddies have cars, she chooses them over whatever else is available. She rolls them across the floor, chases them down, and rolls them again. Ever since she was a couple months old, she'd get upset at stoplights and quiet down as soon as the car started moving again. And today, she said her first word: "Car!"

Don't let the tutu fool you.

As for the proud parents, we're celebrating her achievement with yet another round of hot chocolate and Harry Potter by the fireplace. ...and by choosing not to dwell on things like Kate's poopy diaper that fell face down on Shawn's foot. :)

Homemade Blood Orange Soda, and the Secret Life of Blood Oranges

Be Warned: This is one of those times I let my imagination get a little too carried away.

An old friend of mine from high school once told me that he loves to find out a girl's middle name. To him it was a mysterious part of her identity that might reveal something alluring. I was reminded of this when I cut into my first blood orange. Considering the fact that I'd seen pictures of the inside of a blood orange, I was surprised at how taken in I was by seeing one first-hand. If naval oranges came from Florida, I thought, blood oranges must grow in New Orleans. I feel certain that they're female, that they have a rich and complicated history, and that I might not want to know all of it.
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Homemade Blood Orange Soda
Makes 2 cups of syrup

Ingredients

1 cup freshly squeezed blood oranges (takes about 6 oranges)
1 cup water
1 cup granulated sugar
seltzer water or club soda
1 extra blood orange, for adjusting final flavor
1 blood orange cut into thin slices, for garnish

Directions
For the syrup
Combine blood orange juice, water, and sugar in a heavy-bottom sauce pan. Bring to a boil, stirring occasionally. Reduce heat, and continue to simmer until reduced by about half. Allow to cool to room temperature.

For the sodas
To make individual sodas, fill the glass about halfway with ice, add about 4 tablespoons of syrup, fill the rest of the way with seltzer water or club soda, and stir.
If making for guests, I'd suggest making a large pitcher so they can easily get refills. I'd start with about 6 tablespoons of syrup per 4 cups of seltzer water and go from there. I topped the pitcher off with some extra freshly squeezed blood orange juice to add a bit of complexity and keep some of the natural flavor. (That's just my preference; you do as you'd like!)
In either case, put a slice of the garnish orange in each glass, for looks.
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Serve these beauties along with the rest of Menu #2!

Freshly squeezed blood orange juice. What a color!

 I think God must have commissioned Eric Carle to paint blood oranges, don't you?