Spring Clothes

The spring catalogs are arriving and I'm excited about getting some items to freshen up my wardrobe! I live in jeans and tees, so it's not very glamorous shopping, but I've been having fun picking out some tops. I'll be ordering my standby tees from L.L. Bean in new colors like this elderberry shade. (Photo from L.L. Bean website.)

I've already gotten some new styles and colors from Boden USA during the recent sale (20% off and free shipping/returns was a good deal!). (Following pictures from Boden USA website.) I love this knot front top and would get another one, but it was on clearance and is now sold out. I am on the lookout for the same style from somewhere else.

I seem to be in a mood for green this spring!


This knit top is so comfortable. I tend to like 'v' necks best and I like the crossover effect too. I might have to get it in dark blue too, if there is another sale sometime.

Around Christmas, I actually ordered this velvet top in a clearance sale thinking it would be nice for New Year's. Well, I love the top, but felt too cold to wear it in the winter. I think it will be good for three seasons.

So, I recently ordered it in another color too! It is teal, light blue and dark purple.

Now, I just need the weather to warm up a little so I can start wearing everything!

Tikka Masala

I love Indian food, especially a "smegging hot vindaloo", as Lister says in Red Dwarf. But other types of curry appeal to me too, so today I made Chicken Tikka Masala from Jamie Oliver's Food Revolution book.

I pulled quite a few ingredients off shelves and out of cabinets and the fridge and thought they all looked pretty arranged together. The cumin and coriander seeds were toasted, then ground in the mortar.

Then, I ground everything into a paste in the mini prep.

The smell was SO amazingly good.

The onions, chili, cilantro and ginger were sauteed in some peanut oil and butter.

I added in the paste, chicken breasts, tomatoes, coconut milk and water and simmered until cooked and slightly thickened.

While that cooked, I prepared the basmati rice. My only real shortcut today was to buy some garlic Naan from the store, even though it's easy enough to make and cook on the pizza stone.

I managed to take a picture even though Jeff was standing by and desperate to tuck in! The finishing touches were a dollop of yogurt, squeeze of lemon and sprinkle of cilantro.

We have plenty left for dinner tomorrow. I forgot to add the mango chutney I'd bought specially for it, so we will have that with the leftovers. I could have sprinkled some slivered almonds over it too, so maybe next time.

Pizza Night

I hadn't eaten pizza in ages and yesterday got the urge to make some for dinner! I finally got around to trying '00' flour and am quite amazed with how soft, silky and malleable the dough is. I usually use straight Bread Machine Flour or All Purpose Flour, sometimes subbing in a little semolina or whole wheat. Those are just fine, but I think my preference is now the '00'. I didn't need a rolling pin at all, the dough just stretched with the slightest pulling.

I used a recipe calling for the '00' flour that I found doing an internet search: click for recipe (reduce the salt!!). I would also recommend the Jamie At Home recipe, but it does make considerably more dough than I needed for dinner which is why I didn't use it this time. Sometime I'll make it and fridge or freeze the extra. It is fun to watch the video of the show that goes with the pizza recipe. He has an amazing brick oven! (Part 1 and Part 2. Btw, I do not haul my 500 degree pizza stone in and out of the oven like Jamie! OMG! I find a peel a lot easier!)

The picture shows the dough pretty early on in the rising time. The '00' is to the left and the yellow bag contains cornmeal which I use on the pizza peel and stone to prevent sticking.

I made the sauce from our homegrown frozen tomato puree. It was simmered to thicken and seasoned with sauteed, minced garlic and a seasoning mix for pizza that includes oregano, crushed red pepper and sea salt.

I topped it with turkey peperoni, Kalamata olives, mozzarella, parm and a good grinding of black pepper. Here's a peek in the oven--it was almost ready!

Yummy! Pizza for dinner and leftovers for breakfast ;)

Breakfast on a Snowy Sunday

I just knew we'd be looking out at a white covered world again before spring. The bare ground wasn't around for long! Fortunately, we only have an inch or so at the moment.

I warmed us up by baking some Buttermilk Scones with golden raisins...yummy!

Later on, I looked out the window and saw this!! Wishful thinking!!! LOL!

I actually got a little excited about maybe doing a winter grill...until I saw how long it was taking to melt a 'snow burger'...

P.S. Here's my scone recipe:

Buttermilk Scones with Raisins
2 cups all-purpose flour
¼ cup sugar, plus more for sprinkling on top
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup cold butter, cut into small pieces
¾ cup golden raisins
1 large egg
½ cup buttermilk

(plus another egg whisked with a few drops of water for the egg wash)

Preheat oven to 425 F
Combine the dry ingredients and cut in the butter with a pastry knife until crumbly. Whisk together the buttermilk and egg and add to dry ingredients. Combine to form a dough. Form the dough into a flat circle about 8 inches across. Cut into 8 pieces. Place on ungreased cookie sheet. Brush the egg wash on top and sprinkle with sugar. Bake for 12 minutes or until golden.

Signs of Spring

We still have quite a bit of winter remaining, but there are beginning to be some hopeful signs of spring. The garden is beginning to emerge from the snow.

And, the snowdrops are pushing up.

Of course, I won't be surprised if everything gets covered with snow again!

A Good Recipe

Issue 80 of Everyday Food magazine arrived in the mail recently and I've already tried a new recipe and have to recommend it. It is: New Potatoes with Ranch Dressing. They are a perfect, cooling contrast for the Sriracha-Glazed Chicken we love from Issue 79.

I used fat free buttermilk and fat free sour cream and it worked great. For herbs, I added chives and parsley. Unfortunately the recipe is not online yet, but you can look for it in the magazine.

Happy Valentine's Day!

This is a scan of an old Valentine from my little collection. It is articulated so when you raise and lower the loop of her bow, she puts the card into or pulls it out of the envelope! Her eyes/pupils move at the same time, so she makes 'flirty eyes' at you as well.

If you like vintage valentines, you can see some more in this old post of mine from 2007.

Wishing you all a happy day!