Love the details in this home...
more here.
Wednesday, May 20, 2015
Monday, April 20, 2015
Tuesday, April 7, 2015
Monday, April 6, 2015
lime washed walls
Lime washed walls How-To here.
Love Jodi Mockabee's gray version here:
http://www.jodimockabee.com/2011/05/before-after-kitchen.html
Saturday, April 4, 2015
Tuesday, March 24, 2015
citrus salad
Via Simple Bites blog.
*Put on Easter Menu.
| Citrus Salad with Honey-Cinnamon Syrup |
Print
|
Author: Aimee
Prep time:
Total time:
Serves/Yield: 6
Ingredients
- 2 clementines
- 2 oranges
- 2 blood oranges
- 2 Tablespoons liquid honey
- 1/2 teaspoon freshly ground cinnamon
- 2 tablespoons fresh mint, torn
Instructions
- Trim the ends from the citrus, and working one at a time, cut off the peel from top to bottom. Slice the fruit into 1/4 inch rounds, removing any seeds you encounter.
- Arrange the citrus on a plate or platter with a slight edge to hold in the juice.
- Stir together honey and cinnamon. Drizzle the spiced honey all over the oranges.
- Garnish with torn mint and serve at once.
Notes
You can make the salad up to 6 hours in advance. Hold off on the mint, keep the salad chilled, and garnish with mint just before serving.
no-knead bacon bread
NO-KNEAD BACON BREAD!
no-knead bacon bread
makes one loaf
ingredients
approximately 4 1/2 c bread flour
1/2 tsp active dry yeast
2 tsp kosher salt
1 c + 6 tb warm water
8 oz bacon
2 tb chopped fresh chives
black pepper
clues
in a large bowl, combine 3 cups of the flour, the yeast, and the salt. stir in the water until combined. it will be very very very sticky. cover the bowl tightly with plastic wrap and let it rise overnight, 12 hours or so. longer if you'd like.
crisp up your bacon, pat off excess fat, and then give it a rough chop. sprinkle it into the bread dough, along with the chives and a heavy dose of black pepper. mix it a few times so that everything is generally incorporated (it doesn't need to be perfect, we just don't want too many bacon bits poking their heads out). lay down a clean kitchen towel on our counter and place a piece of parchment paper or a silpat on top of it. brush the parchment or silpat with a very thin layer of the bacon fat (or oil) and lay down a thick layer of flour, about 1/2-3/4 cup. scrape the dough onto the floured surface and use heavily floured hands to shape it into a round-ish blob. (again, it doesn't need to be perfect.) sprinkle the top with another thick layer of flour. brush another piece of parchment with oil, place it over the dough blob, and cover it all with another towel. let it sit for 1 1/2 hours.
during the last 1/2 hour of sitting time, preheat your oven to 450ºf, with a lidded dutch oven in it. (make sure your dutch oven and its lid are heat safe at 450ºf!)
carefully remove the dutch oven from your oven and take off the lid. uncover the bread dough, stick your hand underneath it and flop it over into the dutch oven. (mum calls this step "scary and messy.") cover the dutch oven, stick it into your oven and bake for 30 minutes. remove the lid and then bake for another 15-20 minutes, until it is nicely browned on top.
let it cool for about an hour, and then rip some off and dunk it into a bowl of soup.
a note on storing this: i get really paranoid about having meat things sitting out at room temperature for too long. so the way i've been storing this bread is that as soon as it cools, i slice it into single serving wedges, and put all of them in a ziplock bag in the freezer. i reheat it slice by slice briefly in the microwave, and then in the toaster or on the grill. it is *perfect* for avocado toast.
From Molly Yeh.
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