Archive | February, 2013

Pinned it Tuesday: infused olive oils

26 Feb

For my Secret Santa gift this year, I decided to give the girlfriend whose name I had these crave plates from Crate & Barrel and to infuse olive oils to go with them.  I was a little nervous about infusing hot oil but it wasn’t difficult, and really took almost no time at all.  I loved the idea of giving a (partial) gift that was homemade and that I knew she’d appreciate and use.

Chili-Infused Olive Oil

  • 1 tbsp red chili flakes
  • 1 to 2 whole, dried Thai chilies (optional)
  • 1 cup olive oil
  • 4-oz glass bottle with cork

(1) Pour chili flakes into your glass bottle. Set aside.
(2) In a sauce pan, heat olive oil until a few small bubbles start forming .  (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)
(3) Carefully pour warm oil into the bottle over the chili flakes. Don’t overfill.
(4) Cork the bottle and store in the refrigerator.
(5) Serve with bread, drizzled over salads, or in everyday cooking.

chili oil

Rosemary-Infused Olive Oil

  • 3-4 sprigs rosemary
  • 1 cup olive oil
  • 4-oz glass bottle with cork

(1) Stuff rosemary sprigs into your glass bottle. Set aside.
(2) In a sauce pan, heat olive oil until a few small bubbles start forming .  (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)
(3) Carefully pour warm oil into the bottle over rosemary. Don’t overfill.
(4) Cork the bottle and store in the refrigerator.
(5) Serve with bread, drizzled over salads, or in everyday cooking.

rosemary oil

Garlic-Infused Olive Oil

  • 4 to 6 heads of garlic (2 to 3 cups) 
  • Juice from 1 lime
  • 2 to 3 cups extra virgin olive oil or enough olive oil to cover the cloves
  • 4-oz glass bottle with cork

(1) Peel the garlic by breaking each clove with the side of a wide knife. You want to break the cloves, not smash them. Remove the peel and cut off the stem end of each clove. 
(2) Put the cloves in a bowl with the lime juice. Stir and let sit for 15 minutes.
(3) Preheat oven to 325 F.
(4) Reserving the juice for later, drain the lime juice from the cloves.
(5) Spread out the garlic cloves in one layer in a glass casserole.
(6) Pour enough olive oil over the garlic so that the cloves are completely immersed.
(7) Roast in a hot oven for 45 minutes.
(8) Remove from the oven and let cool. Cloves will darken “a little” more as they cool. Scoop the cloves from the oil into a bowl using a slotted spoon.
(9) Pour the reserved lime juice over the cloves with ½ cup oil and stir to combine. Pack garlic cloves in an airtight glass jar. Pour enough of the oil over the roasted cloves to cover. Place in the refrigerator and use for a variety of uses. (See Kitchen Notes)
(10) Pour the remaining oil in a clean, sterilized bottle and use as garlic infused olive oil.

garlic oil

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My three best dressed at the Oscars

25 Feb

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Amy Adams

Jessica-Chastain-at-the-Oscars-2013

Jessica Chastain

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Jenna Dewan

Inspiring advice

23 Feb

Today I had the opportunity to participate in a discussion at Boston University facilitated by the Managing Director of Google’s Creative Lab, Ben Malbon.  The presentation was engaging, inspiring, and FUN.  I think it left those of us in the audience with a lot to think about, but I just had to share this invigorating piece of advice:

ambition

Thank you, Presidents

21 Feb

January and February are rough. The sun comes up late and goes down early, the weather is crummy, and everyone seems to have a holiday-season hangover. What the first two months of the year do have going for them though are much needed holiday weekends, MLK Day and President’s Day. As I mentioned in this post, I’m never going to tell you “nothing” when you ask what I did this weekend. And especially not during a long, holiday weekend!

This holiday weekend I:

(a) Finally checked out Crave Fishbar by my apartment.

(b) Indulged in the unlimited brunch at La Cava (they serve vodka cocktails for hours!)

(c) Exclaimed on Sunday, “It’s like it’s Saturday all over again!” Yes, again.

(d) Had breakfast at a diner in Queens (“The bill is only $18?!!”)

(e) Became uncomfortably excited at Trader Joe’s when I realized we had driven and I could purchase more than one bag of groceries

(f) Hung out with the Chef’s parents, eventually making our way to a late lunch (with champagne to celebrate my promotion!)

(g) Learned what a cheese monger is and visited one in Red Hook, Brooklyn

(h) Ordered Chinese food and lazily watched TV Monday night

(i) ALL OF THE ABOVE

Pinned it Tuesday: hurricane cocktails

19 Feb

Away overnight the day before Mardi Gras, it seemed only appropriate to indulge in a few always dangerous hurricanes.  I didn’t think to take a picture because…well, have you ever had a hurricane before?!

Hurricane

  • 2 oz grenadine
  • 1 ½ oz light (silver) rum
  • 1 ½ oz dark (gold) rum
  • 1 ½ oz orange juice
  • 1 ½ oz pineapple juice
  • ½ oz triple sec
  • ½ oz lime juice

Directions: Combine ingredients in a cocktail shaker or glass with ice and shake or stir well. In a tall glass, fill with crushed ice and pour drink over ice. Garnish with an orange and a maraschino cherry.

One year ago today

17 Feb

One year ago today, I woke up with with one of the worst emotional hangovers of my life.  I finally had my answer.  It was unbelievably simple.  And completely screwed up.  But I had it:

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23 Reasons Brunch Is The Absolute Worst

I eventually had to tell my family and friends…

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23 Reasons Brunch Is The Absolute Worst

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And how do I feel about it now, one year later?

Where v-day meets b-day

14 Feb

Today was full of fun “celebrations.”

First up, our prosecco cocktail “love cart” (with treats!) at the office.

mmc love cart

And even better, it is one of my girlfriend’s birthday, which we rang in after work with margaritas.

Happy 31st Birthday Girl! xo

alli bday