Sarah: Midnight Crafting

While getting my apartment into shape, I worried about scratching up my kitchen table with this pottery.

I tried attaching felt feet to the pot for my aloe plant, but the first time I watered it, sloppily of course, the water I sloshed around its base ruined the glue and made the whole thing unpleasant. Plus, the table needed something to make it look a little more finished, don't you think?

Perhaps a cute placemat/tablerunner, I thought. Something felt, so that no sewing is required. $3.50 for a yard of dark gray felt later, and I was in business. My tools:

My giant IKEA bowl was used as a template. I traced the bowl, then added an inch all the way around.

I loosely measured 1 1/2 inch wide scallops all around the circle of felt, cutting down to the bowl outline. I embraced the handmade quality of the project and let the scallops be imperfect. Ten minutes later and:

What do you think? Improvement?

Lisa: does anyone want some herbs?

I don't know if anyone remembers our herb garden project, but I thought I'd post an update since things are going so well.

Here's a view of the whole garden, the HUGE comfrey plant (What does one use comfrey for? I guess I should have researched that before planting.), mint, sage, and our little champion tomato plant. We've picked ripe tomatoes four times now, I think. Sorry, I'm blocking the sun with the camera in some of these shots.

So, does this count as having a vegetable garden? I think so. Now, to find a way to use some of these goodies before they go to waste...

Sarah: 2008 Cooking Adventure, Week 22

I'm sorry. I know I've been neglecting you. Don't be mad, I still care about you. See? I made you chocolate covered bacon.

You heard me right. Bacon. Covered in dark chocolate. See? These are the ingredients:

I brought these to our final potluck dinner with the lovely Angie and Dave before they got into their moving truck last Sunday and drove to New York City. How better to say "I'll miss you, I love you, and can I come visit soon and sleep on your floor?" than with a surprisingly not-disgusting sweet-salty treat? I can't think of a better way.

These are really easy to make. Once was good enough for me, but I recommend you make these, if only to see the look on your friends' faces when you offer up a plate. Plus, bacon has protein and dark chocolate has anti-oxidants. So, you know, healthy.

How to make Chocolate Covered Bacon:

Cook the bacon. Crispy. No one wants floppy, chewy bacon underneath the chocolate shell. Sounds gross, doesn't it? Glad we agree. Crispy bacon it is.

Melt the chocolate in a makeshift double-boiler. Or a real one, if you're fancy like that. Don't splash water into the melted chocolate. That always ends bad, trust me.

Dip the cooled, dry bacon into the chocolate. Sprinkle with sea salt, if desired. I sprinkled about half of the pieces with sea salt. I'm not sure if anyone noticed or had a preference. The bacon was salty enough on its own, though, so this isn't necessary if you don't have it on hand. Let the chocolate cool.

Serve. Watch your dinner guests approach the platter with extreme trepidation.

Sarah: Wishing I could justify inflicting pain upon my credit card.

Lately I've forbid myself from shopping for myself. Although I'm sad there are now Victoria's Secret models in the catalog that I don't even recognize, I suppose my money is better spent on things like rent and food.

If, however, my budget did not have such painfully strict restraints, I would be doing more than just admiring Jonathan Adler's collection for Barnes and Noble. And maybe going crazy with a seven sins pillow.

Is this something I could replicate myself with my meager embroidery skills?

Sarah: A Year in Review

In the past year, I have:
1. Gotten within a semester of college graduation.
2. Stood outside the hospital room while my niece was born, then held her on the first day of her life and countless days since.
3. Learned how to use an old hand-printing press.
4. Gained a new sister. An amazing new sister.
5. Traveled through Europe.
6. Bought a new (to me) car.
7. Learned to drive a manual transmission, just about burning through my clutch in the process.
8. Given up the apartment where I lived for almost two years.
9. Lived with my awesome family (Don't worry, guys, I promise that I'm looking for a new place).
10. Become much closer (whether she liked it or not) to a great friend.
11. Baked and cooked. A lot.
12. Cracked jokes with an albino.

It was a great year. One of my favorites yet. Thanks for being there with me.

Sarah: Here and There

You should never buy ugly motivational posters again. Why have stock photography of eagles soaring when you can have something cool like these? Via Zina, the coolest girl I know from Spring City.

Oh, and I can type things.
72 words

Speed test

I want to try Loobylu's No Spend Month. I think about it fairly often and think it'd be a nice way to declutter my space and mind, relax about finances, and appreciate the possessions I already have. Plus, I'd finally get back on the cooking bandwagon.

This will make you laugh. Horrifyingly retro photos from an old JC Penney catalog.

Lisa: Friends don't let friends wear men's golf shirts.

You know those golf shirts they ordered for everyone at work? Yours doesn't really fit, does it? Like, it's somehow simultaneously too big AND too small? Maybe because you are not six feet tall and shaped like a sausage? I think I can help.

First things first: find a good show on Tivo, so you don't get bored, and plop the baby in the walker. Hi, cutie!

Double-check your measurements against your trusty dress form (you can even make your own if you don't want to splash out for this invaluable tool).

Okay. Turn your golf shirt inside out and put it back on the dress form. Your shirt probably doesn't have side seams now--we're going to create side seams in order to give it some shape. The process is the same whether it already has side seams or not, really. Just grab the fabric at the side of the shirt, under the arm, and pin it together close to the dress form, keeping the pins marching in a fairly straight line down the side. If there's a place where the shirt is already somewhat snug, like at the hips or whatever, then you only need a tiny pin tuck to keep the illusion of a side seam going. You're going to pin the body of the shirt and then continue the line of pins around the curve at the armpit and along the bottom of the sleeve. Trust me, there's enough room in that sleeve to take out an inch or so.

Unpick the ribbed material from the bottom of the sleeves. Just detatch it from the sleeve--don't unpick the stitching that keeps the cuff in a circle. Set those sad-looking things aside for now.

Time to start sewing! Don't bother cleaning off the table first; this is enough domesticity for one day, don't you think? Anyway, you should stitch along the line of pins you put in earlier, pulling them out as you go. After you do both side seams with a straight stitch, change your machine to a zigzag and add a row of that OUTSIDE the side seams. Trim off the extra fabric right next to the zigzag stitch. If you have a serger, this can all be done in one step (but...you are probably a very competent seamstress and don't need my help).

Let's address those monster sleeves. You can cut at least four inches of fabric off of each of those. This isn't an exact science; eyeball it, then fold over the fabric on top of itself as you go, using the cut-off bit as a guide so that you trim off a straight piece. Throw those pieces away, or make one into a headband a la 1990s Seventeen magazine featurettes.

Once you have the sleeves trimmed down to size, pin the cuff back on. Make sure you think this through before you start sewing! Right sides go together, and the underarm seams go together. If your shirt is still inside out, you will be pinning the cuff inside the sleeve. Then stitch a straight stich and zigzag stitch (like the side seams) right along the rough edge of the ribbing.

If you haven't tried your newly curvy shirt on yet, you might want to do that now to measure where the hem should be. Put the shirt on inside out, and pull the hem up over the shirt until you like the length. Pin it in four or five places so it'll stay in place while you pull the shirt back off.

The bottoms of knit shirts are usually finished with a double row of straight stitching. To copy this look, just sew around the hem twice with a straight stitch, picking a place on the presser foot to measure against for the second time around. When you're sure that you haven't hemmed your shirt too short, trim off the extra fabric.

Voila! Isn't that better? You just lost twenty pounds, visually. Work will be 45% more bearable today!

Sarah: Catching My Breath

It's so good to be back home. To hug my friends, to chat with my family, to walk, hunched over, with my index fingers being gripped tightly by a little walking Nora. I am planning to write a little about the last six weeks I spent in Europe but am a little overwhelmed. How does one start? At the beginning? There are so many wonderful details, so many hilarious friends, so many new cities that I've fallen in love with. I want to share it with you, and I wish I could have taken you with me. Mostly, I am afraid to see how many pictures I crammed into 3GB, and I don't want to bore you. I hope to have some sort of wrap-up for you in the next few days, if you're interested. If you're not, well, you should comment and tell me what I should be writing instead.

Oh, and in case you are relieved that I finally stopped posting weekly entries about recipes that I often didn't have the culinary prowess to successfully pull off? Well, that's too bad. I actually cooked enough before leaving for Europe that I could have Lisa post an entry each week while I was gone, but then I didn't write them because I figured I should spend that time packing and catching my plane and stuff. So instead I plan to inundate you with cooking entries in the coming days or weeks.

Still there? I think you'd like this. I did.

I'm headed back to working (I was on time today, miraculous!) and apartment hunting. Thanks for bearing with me!

Lisa: raspberry almond blondies

I've been reading about Martha Stewart's Cookies: The Very Best Treats to Bake and to Share everywhere, especially on Angry Chicken, so I had to check it out from the library and see it myself.

All of the recipes sound amazing, but you have to start somewhere, right? I went with the raspberry almond blondies (recipe after the jump).

Fresh raspberries were a ridiculous $7 a box at the grocery store, so I bought frozen rasberries instead. I thawed and rinsed them, but I think frozen fruit still has a significantly higher water content than fresh fruit. I'm pretty sure this was the problem with my lemon blueberry yogurt bread, too. The blondies came out great, but took 30 minutes longer to cook than the recipe called for.

Martha's Raspberry Almond Blondies

makes 16

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sliced almonds (about 3 ounces), toasted (I just spread them out on a cookie sheet under the broiler and turned them with a spatula once they started getting brownish on one side.)
2 2/3 cups raspberries

1. Preheat oven to 325 degrees F. Butter an 8-inch square baking pan. Line with one longish piece of parchment paper, allowing 2 inches to hang over two sides. Butter parchment.

2. Whisk together flour, baking powder, and salt in a bowl.

3. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Or cream in a large bowl with a hand mixer. Add eggs and vanilla; mix until combined. Mix in 3/4 cup almonds.

4. Pour batter into prepared dish; smooth top. Scatter berries and remaining 1/4 cup almonds over batter. Bake, rotating dish halfway through, until a cake tester inserted into center comes out with moist crumbs, 55-60 minutes. If you use frozen berries, plan to add about thirty minutes to your cooking time, checking often.

5. Let blondies cool 15 minutes. Transfer blondies to a wire rack, and let cool completely. Cut into 2-inch squares. Blondies can be stored in single layers in airtight containers at room temperature up to 3 days.

Lisa: sour cream chocolate chip coffee cake

For our Mother's Day dessert, I made chocolate-chip sour cream cake (recipe from the Boston Globe, after the jump). It was tasty with the chocolate chips, but I think it would be really good without, also--as a regular coffee cake, or with raspberries or something swirled in.

Yum! We had ours with a scoop of vanilla ice cream on top.

CHOCOLATE CHIP SOUR CREAM CAKE

Makes one 9-by-13-inch cake

1 stick of butter, at room temperature
2 cups sugar
3 eggs, separated
16 ounces sour cream
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 ounces chocolate chips

1. Have ready a greased 9-by-13-inch rectangular baking pan. Set the oven at 350 degrees.

2. In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks, sour cream, and vanilla.

3. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture.

4. Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 cup of sugar and the chocolate chips.

5. Pour half of the cake batter into the pan. Sprinkle the top with half of the cinnamon-sugar mixture. Pour remaining batter on top, then cover that with the remaining cinnamon-sugar mixture.

6. Bake 40-50 minutes or until a tester comes out clean.

Adapted from Deb Perelman

Lisa: orange rolls

I thought orange rolls would go nicely with our American potluck, and boy, was I right. The jello was fun and everything, but this pull-apart concoction was so amazingly, evilly good. It may become a Christmas morning tradition at our house.

It's easy, too--and if you don't have four hours to let the rolls rise, you can follow the quick-rise directions on the roll package. Recipe (from add to desired taste) after the jump. Reader beware: only make this if you have a lot of people to share it with, or if you want to gain approximately ten thousand pounds. Because you will eat the entire thing.

Easy Orange Rolls

1 package frozen rolls (Rhodes)
1/4 cup melted butter
5 Tablespoons sugar
2 Tablespoons orange peel

Preheat oven to 350. Mix butter, sugar and orange peel in large bowl. Add FROZEN rolls, stir to coat. Spray bundt pan with nonstick spray. Pour rolls into bundt pan, making sure all of sugar mixture is on rolls. Cover with towel and let defrost/rise, about 4 hours. Bake for about 15-20 minutes, until golden brown. Turn out onto serving plate immediately and pour frosting over top.

Frosting:
1/4 cup butter
2 cups powdered sugar
1 Tablespoon orange juice
1 Tablespoon orange peel

Mix with mixer until smooth.

Lisa: Ruby Red Layered Jello Salad

When I was assigned a side dish for our last Freaks and Geeks potluck (American-themed in homage to Sarah's impending departure), I knew I had to make jello salad. What's more American than jello salad?

This salad sounded perfectly gross-yet-delicious. An inch-thick layer of pure sour cream? It cuts the sweetness of the fruit jello perfectly. A whole can of cranberry sauce in the top layer? What is jello anyway, if not jellied fruit sauce? Spoon it up. Best of all, it's pretty and translucent and unnaturally red, as jello salad should be. (Recipe from Ping on GroupRecipes, after the jump.)

Ingredients

1 (3 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (10 ounce) package frozen raspberries
1 pint sour cream
1 (3 ounce) package cherry flavored gelatin
1 (8 ounce) can crushed pineapple, drained
1 (16 ounce) can whole cranberry sauce

Directions

1) Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes.
2) Spread sour cream over firm gelatin. Refrigerate.
3) Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes.
4) Spoon cherry gelatin mixture over sour cream layer. Chill until firm, another hour or two.

Note: This salad is most attractive when made in a crystal bowl so the various layers can be seen.

Lisa: apple tart

In an effort to use up a bunch of overpriced apples I had purchased for a library program, I found myself searching Tastespotting for good-looking apple recipes. Somehow I still ended up at Smitten Kitchen, with the Simplest Apple Tart.

The tart turned out gorgeous AND delicious. The only trouble I had was with the dough--there just didn't seem to be enough of it. I rolled it so thin that it kept tearing, but it still barely made it to the edges of the dish. There wasn't enough dough to wrap up over the tops of the apples, and it certainly wouldn't have worked galette-style. Or maybe my dish was too big, and I had too many apples. I don't know.

Recipe after the jump.

Alice Waters’s Apple Tart

INGREDIENTS:
For dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

For filling:
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar

For glaze: 1/2 cup sugar

MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)

OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples.

BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

BRUSH glaze over tart, slice, and serve.

Lisa: lemon blueberry yogurt bread

This bread tasted great and looked pretty good considering what a hard time it had coming into the world. The recipe (from Ina Garten via Smitten Kitchen, after the jump) calls for a cup of yogurt that makes the bread super moist. Knowing this, I didn't worry when--after cooking for 50 minutes--the knife I used to test the center of the nicely browned loaf came out clean, but wettish. I soaked the bread with lemon juice glaze, let it cool in the pan for ten minutes, then turned it out onto a cooling rack. Immediately, the uncooked, heavy, wet center of the bread broke through the top crust and started dripping out onto the counter. I quickly slipped the pan back down over the bread, held the rack to the pan and flipped the bread back in, and popped the whole mess back in the oven for another TWENTY MINUTES. The edges got quite brown, but the center seemed to have firmed up. After the bread was cool and I sliced it up, it looked pretty good--I only ended up throwing out two slices from the very middle, where the crater at the top was most visible.

Anyway, I probably wouldn't make this again, at least not without keeping a very close eye on the baking time and temperature. If you're trying this recipe, I might suggest a lower temperature for a longer time. Other changes: I used a little more lemon zest than called for, and regular frozen blueberries instead of miniature wild blueberries (because, seriously?).

Smitten Kitchen's Lemon-Blueberry Yogurt Loaf
Adapted from Ina Garten

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Lisa: herb garden

It took us at least three Saturdays, but Blake and I finally finished the herb garden we started a month ago (and have been planning since January). It turned into a much bigger project than we anticipated, but I'm really happy with how it turned out. The idea was that the garden would fill the triangular space created by the edge of our patio meeting the angle of the driveway. It's an awkward space to mow, and I thought a raised garden bed would solve that problem AND look nice there.

First, I mapped the whole thing out on paper and took all the measurements. Then I marked off where the garden would go, using a makeshift system of skewers and the ugliest yarn I own, Mr. Brown. We were out of string. You can see in these pictures that there are a few weird features in this corner of the yard, including two different types of wrought iron (the fence and the posts holding up the awning over the patio), two different types of cement bases for the posts, and some little braces connecting the fence to one of the posts--I assume to give stability to the fence. I was hoping the garden would sort of camouflage some of these idiosyncracies.

Blake cut the sod out of my marked area...

...and we picked up some redwood decking at Home Depot for the sides of the raised bed. The guys at the Depot cut it to the lengths I had measured and everything. Blake had to do a little extra cutting to make a hole for one of the wrought iron braces to go through, but that's it.

The corner brackets are made by a company called Frame It All, and I found them at a garden store in Bountiful called J&L Garden Center. The brackets are great, because they allowed us to build something that was much more complex and nice-looking than our carpentry skills would have allowed otherwise. You can use them with any 2x6 wood, too, not just the plastic stuff sold by Frame It All. A few caveats, though:

1) The included instructions only work if you're putting your garden (or sandbox, or whatever) out in the middle of an open lawn. Otherwise, you'll need to figure out the installation on your own.

2) There are two types of brackets--Anchor Joints and Stacking Joints. I think you'd only need the Anchor Joints if you have really loose, sandy soil. If you have rocky clay, like we do, give yourself a break and use the Stacking Joints for both levels. Trust me, that six-inch stake will be stable enough.

3) The copy on the box says that the joints adjust to any angle. This is not exactly true. There is a minimum angle, which is why they recommend using at least a four-foot timber between each joint. Our first layout had a very narrow angle at the top of the triangle, which was too small for the Frame It All brackets. We changed the layout a bit, picked up a few more brackets to accomodate the jog around the post anchor (and a few more boards), and ended up with a shape that I think I like better anyway.

After we cut out another strip of sod, we laid out the boards and anchors where they would ultimately go, to make sure everything would work. Luckily, I had measured things right!

Blake and Sarah helped dig the holes for the stakes, and we got the boards and joints all in place and screwed together.

We took three trips to the garden store for bags of dirt, because we completely underestimated the amount of dirt it would take to fill up the garden. I think it was ten bags of compost and potting soil all together.

After the fresh, smooth dirt was in, it was quick work to plant the herbs and things we had bought. There's parsley, two kinds of sage, rosemary, thyme, two types of oregano, comfrey, two different mints, and I think a few others, plus several sweet williams (a Mother's Day gift from my mom) and a couple of the strawberry plants we got from the Turnbulls.

We left a little space to plant something that will climb up the post that is inside the bed. Now, if we can just manage to keep everything alive and looking nice! One of the lawn sprinklers is inside the new bed (Blake added some pipe to make it taller), so at least our efforts shouldn't be foiled by a lack of watering.

Lisa: headboard

The other day, I started vaguely considering a minor bedroom-revamping, and I priced some upholstered headboards online. That morphed into looking for instructions on making your own upholstered headboard, and then suddenly all the raw materials were at my house, waiting for me to do something with them. Funny how that happens.

Anyway, one day while Nora was down for a nap, I brought the baby monitor outside, dragged the chipboard and foam out of the garage, and got started.

I got the foam pieced together and glued by the time she woke up. I hadn't really thought about how I was going to glue the foam together, but I remembered from Cockeyed that contact cement might work. I wasn't sure what contact cement was, and I knew I didn't have any, so I googled it. Hmmm. That container looks kind of like blue glue, doesn't it? I dug the blue glue out of Blake's bag of sprinkler stuff and used that--it's stinky, but it worked fine. It didn't take much to get the edges to stick to each other.

For the headboard's arch, I traced a template I had found online, printed out, and taped together. After I had the shape marked, I used Marci's RotoZip saw to cut it out. This is the perfect tool for this kind of application. The RotoZip is basically a drill, but with a little guard added around the drill bit, and an extra handle on the side for stability. you put the guard right up against whatever you're sawing, and then move the drill wherever you want, making a freehand cut. So, it's not intimidating to use for anyone who has used a drill before. It doesn't make a perfectly smooth or straight cut (especially in a material of varying content, like chipboard), but that's OK when you're planning on covering your cut with thick layers of foam and fabric, and you just need the right overall shape. Thanks, Marci!

Meanwhile, Nora was being a superchamp, yelling back at the saw and thinking we were playing an awesome new game.

Once I had the wood cut out, I wrestled it on top of the foam and traced it with a sharpie. I used my trusty electric kitchen knife to cut the foam. That's what the instructions said to use, and when the lady at JoAnn's used an electric knife to cut the length I needed, I figured it was the way to go.

Nora thought the knife was almost as fun as the saw.

After I brought Nora inside and got her set up with some toys, I laid out my fabric, right side down, and lugged the wood and foam inside and centered the foam on the fabric. I trimmed the extra fabric a bit.

I got some big covered button kits (the only kind sold at JoAnn's) and made some buttons with the scraps I had trimmed off. I pinned the fabric loosely to the back of the foam, flipped it over, and figured out where I wanted to place the buttons. Then I sewed the buttons through the fabric and foam, and through another button on the back side to keep the thread from pulling through the foam. Here's the thing. In my experience, tufting with buttons is harder than you think it should be. For one thing, if you're using a covered button, the loop that your thread has to go through is on the back of the button. If your button is pulled into the foam really deeply, how do you get your needle back through that loop for another pass? It doesn't seem like one thickness of thread would be strong enough to keep the button tight against all that foam, either. And the first time you're pushing the needle through, it's tricky (and hurts your fingers) to push the needle in as far as you can while simultaneously compressing the foam to get the needle to poke through the other side far enough so that you can grab the tip and pull it out. I am convinced that the pros have a different set of tools to use when they're doing deep tufting--possibly including a very large needle, very strong thread, and some kind of button system with an open-faced (?) button on each side of the foam, which is easy to pull tight and allows for a decorative covered button to be snapped on afterward. Anyway, my buttons aren't as deep as I'd like, but they look OK.

Once I had the buttons sewn in, I unpinned the fabric from the back of the foam, laid the chipboard down on top of the foam, and stretched the fabric as tightly as I could around the back of the board, stapling as I went. In a few places I had to pull the staples out, smooth things out a bit, and staple again, but it worked pretty well. I'm really glad I believed the part of the instructions that says to glue the board to the foam ONE INCH BELOW the top of the foam, even though they are cut to the same size. This allows the top of the foam to curve back around the board, making a nice round edge at the top of the headboard, instead of a slope ending with the hard edge of the board. With the headboard being so big and heavy, it was hard to get the fabric pulled tightly enough while keeping things smooth. Maybe enlist a strong person to help.

Speaking of strong people, I got Blake to help me prop up the headboard above our bed so that I could take this extremely anticlimactic picture of the final product. I don't know what's going on with the focus and the lighting and the colors here, but I'll post some prettier pictures when the whole revamping is done.

foam: $40
fabric: $18
button kits: $10
chipboard: $8
Everything else I already had or made Sarah dig out of her storage unit.
Total: $86

If I were going to do this over again, I'd use a lighter but still rigid material (MDF?) instead of the chipboard and a slightly thinner foam covered with a thin layer of quilt batting to soften the edges of the foam. I think I'd also cut the foam a bit larger than the backing, so that it would wrap around the edges more. I'd definitely try to figure out some way to get the buttons sewn in more deeply. All in all, though, I'm happy with it--and it was certainly cheaper than buying one readymade.

Sarah: 2008 Cooking Adventure, Week 18

I often forget about how much I love salmon. I'm so glad that on a certain, otherwise forgettable weekday, I decided to make myself a nice, warm dinner. I'm not a great chef, but salmon is something anyone can cook without going too far astray.

I just salt-and-peppered the fish, browned the top quickly, then let it cook, covered for most of the time, in a pan with some water and some asian salad dressing (you know, as a marinade). It was lazy, but easy.

While the fish cooked, I put some red potatoes in some water (with a little salt and milk) and let them cook until soft.

And then dinner was done. It was not terribly exciting, but I recommend salmon and potatoes (or rice, or salad) for dinner tonight. Leftovers can be eaten hot or cold, served just like dinner or over a bed of lettuce. Yum.

Sarah: 2008 Cooking Adventure, Week 17

Three days after we baked this week's recipe, Lisa sent me a text message that said something like "Curse you and your satan cookies!" and I couldn't agree more.

These bars were sneakily delicious. On first taste you think "well those are pretty good! And easy to make, too!" You finish a bar and think you might enjoy another tomorrow. You know, perhaps, if the mood strikes.

And then something in your brain snaps and you are a slave to these delicious little bars. They are breakfast! Snack! Dessert! Dinner! You must eat them all! Luckily, Lisa saved me from myself by putting the majority of the dessert bars in the freezer.* I have sold my soul to Blackberry Jamble. At least until I make another sugar-laden baked good.

Recipe after the jump.

*Lisa, I'm sorry. I may or may not have snuck one of these from the freezer. I am ashamed.

Satan cookies, aka Blackberry Jamble Shortbread Bars (from Sticky, Chewy, Messy, Gooey Desserts)

Ingredients:

1 pound (4 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon salt
3 and 3/4 cups all purpose flour
1 cup almond flour or very finely ground almonds
1 and 1/2 cup blackberry preserves
1/2 cup chopped almonds
Confectioner’s sugar for dusting

Directions:

If you don’t have almond flour on hand, you can make it like I did by grinding up 1 cup of almonds in your food processor until they are finely ground. It’s going to be combined with the flour so texture-wise, you want to get it as finely ground as possible.

Combine the butter and sugars in a large bowl.

Using an electric mixture set at medium low speed, beat it until creamy. Add the vanilla and salt and beat until combined.

Combine almond flour (or ground almonds) with the flour. Mix well. Combine the dry mixture into the butter mixture on low speed, until a smooth, soft dough forms.

Spray a 9 by 13 inch baking pan with nonstick cooking spray and press 1/3 of the dough evenly into the pan to form a bottom crust.

Wrap the remaining dough in plastic wrap and refrigerate until very cold and firm, at least 30 minutes. Wrap it in Lisa's pink plastic wrap for a fun brain-like effect!

Preheat oven to 325 degrees Fahrenheit.

Bake the bottom crust until it is firm and just beginning to turn pale brown around the edges, about 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Crumble the remaining shortbread dough over the jam to form a pebbly, crumbled topping. Sprinkle with the chopped almonds.

Return pan to the oven and continue baking until topping is firm and crisp and lightly golden in color, about 30 to 35 minutes. Transfer to wire rack and let cool to room temperature.

Use a sharp knife to cut bars evenly into 15 large squares. Remove the bars from the pan with a metal spatula and if desired, cut in half on the diagonal to form 30 smaller triangular bars. Dust with confectioners’ sugar and serve.

The bars will keep, covered tightly, for about 1 week at room temperature, or in the freezer for up to one month.

Lisa: chicken & broccoli quiche

Soon after I had Nora, my awesome friend Gabrielle brought over dinner. It was SO GOOD, you guys. It was a salad with homemade dressing (in a container that I complimented so much that she got me one for my birthday), and a deep-dish quiche with broccoli and chicken. Blake loved the quiche so much that he called Gabrielle and told her so. Possibly more than once. Gabrielle thoughtfully included a handwritten copy of the quiche recipe, and I finally got around to making it last week. Why didn't I do it before? I'm kicking myself, because it is so easy and so delicious. Anyway, this is definitely going to be one of the ten recipes I memorize.

Gabrielle's recipe is after the jump. Things I added are in bold. If you want to kick the whole thing up a notch (both in taste and in difficulty), make it in the homemade crust of your choosing.

Edited to add: I only have one glass pie pan, so I made the second quiche (which wasn't eaten yet by the time I took pictures) in a square baking dish. It worked fine, but the crust--which started out round--looks a little funny. Don't you judge me.

Gabrielle's Chicken & Broccoli Quiche

Serves 6. Cooking time 35-40 minutes. Preheat oven to 375 degrees.

1 unbaked 9" pie shell (I use Pillsbury) These are in the refrigerated section near the Pillsbury crescent rolls in the tube. Get the rolled up refrigerated kind instead of the kind in the freezer section that are already in a pie tin, because then you can bake the quiche in your own dish and crimp the edge yourself so that it looks more homemade. Tricky! They come two to a package, so you might as well make two quiches at once.
2 cups fresh broccoli, cooked and drained
1 whole chicken breast, cooked and chopped Or chopped and then cooked, which is how I did it since I was in a rush. Small pieces = faster cooking, plus they don't have to look pretty because they'll be covered with delicious, delicious egg and cheese.
6-8 ounces Swiss cheese, cut into 1/4" cubes When I was buying the cheese, I forgot I was doubling the recipe, so I bought an 8-ounce brick. When I figured out my mistake back at home, I threw in 4 additional ounces of cheddar that I had on hand. The cheddar was tasty in the finished product, and I ended up with about 6 ounces of cheese per quiche. Disaster averted.
3 eggs
1 cup heavy cream I also only got enough cream for one quiche, but I added a cup of milk to make up the difference in volume (skim is what I had on hand). I didn't notice a difference, and there was a little less fat, so...whatever. Your mileage may vary.
2 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper
chives (green onions) to taste

Leave the pie shells out of the fridge for 15 minutes or so before unrolling. Unroll pie shell and place in pie pan while you prepare the other ingredients. Sprinkle broccoli in bottom of the shell. Top with chicken, then cheese. In a small bowl, using a whisk, beat the eggs, cream, lemon juice, salt, and pepper until blended, but not frothy. Pour over cheese mixture; sprinkle with chives. Bake in 375-degree oven for 35-40 minutes or until knife inserted in the center comes out clean. (If you have some extra, sprinkle grated swiss over the top for the last 15 minutes of cooking.) Let stand at least ten minutes before cutting.

Since I made two quiches but only needed one, I pulled the other out of the oven at 35 minutes and stuck it in the freezer. The interwebs tell me I can warm it up in a 375-degree oven for 20 minutes. I'll let you know how that turns out.

Lisa: potato leek soup

We tried our second recipe from Everyday Foods a while ago, and it was a definite improvement over the last effort. Blake cooked while I held Nora and dispensed unhelpful advice, and he was very competent and patient. The soup was good, but not good enough to bother heating up and eating later, apparently--we ended up throwing the leftovers out a week later. If you have a recipe for a main dish you think I should try, please let me know. I can always find a dessert recipe that sounds good, but I struggle more with the main course.

Recipe after the jump--things I added are in bold.

Potato-Leek Soup

serves 4 * prep time 15 minutes * total time: 45 minutes

6 medium leeks (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 baking potato (8 ounces), peeled and diced We used two potatoes, and I'm glad we did. The soup was still fairly thin.
Coarse salt
3/4 cup heavy cream
1/2 cup snipped fresh chives mental note: chives are green onions, dummy

WASHING LEEKS:
Leeks can be extremely dirty and are best cleaned after they've been trimmed and cut. Soak cut leeks in a bowl of cool water; lift them out, replace the water, and repeat until no grit remains at the bottom of the bowl. Drain on paper towels. Good luck "lifting out" chopped up leeks. I think we used a colander.

1. In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon salt. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables are very tender, 20 to 25 minutes.

2. Working in batches, puree the soup in a blender, transferring it to a clean bowl as you work. (To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid firmly with a dish towel.) Blend a little longer than you think you need to, so the potato blends in well and isn't still grainy. Stir the cream into the pureed soup, and season with salt. Garnish with the chives. Serve immediately.

3. If desired, chill the soup: Cover loosely with plastic wrap, adn chill until cold, at least two hours and up to two days. If necessary, thin with water, and season with salt. Serve the soup in chilled glasses, garnished with chives.

Cook's note:
Depending on the weather, serve this comforting soup hot or cold. You can quickly chill it by placing it into a metal bowl set into an ice bath; stir frequently until the soup reaches the desired temperature.

Lisa: lemon bread

I've been looking for a dessert recipe that sounded fresh and spring-y, but that would mail well so I could send a treat to my brother Jeff. A coworker suggested a quickbread, and after a little looking around, I thought lemon bread sounded perfect.

The recipe I used is from Muffins & Quick Breads, from the Williams-Sonoma Kitchen Library (recipe after the jump).

I finished baking the bread at around midnight, and turned the loaves out on the racks to cool. I considered leaving them out all night, but after puttering around for half an hour, I decided the bread was cool enough and wrapped one up in foil and sealed it in a padded mailing envelope, and put the other one on a plate with foil over it (because doesn't lemon bread sound delicious for breakfast?). The bread smelled so good, I had to slice a piece off the second loaf and eat it right then. It was delicious. The crumb wasn't as fine as it looked in the picture in the book, but that might be because I didn't chop the almonds fine enough, or because I cut it with a dull knife while it was still warm. Anyway, thank GOODNESS I tasted a piece (and took pictures), because...the ants.

The next morning, when I came into the kitchen, I noticed a thick trail of my tiny nemeses emerging from the edge of the cabinet by the dishwasher and leading across the front edge of the countertop, directly to the foil-covered plate of lemon bread. After shouting "oh NO!" loud enough to wake up Sarah, I whipped off the foil, and confirmed my fear that my newly-baked loaf was swarming with ants. Stupid little sugar-loving bastards.

Anyway, there was some crying. Some yelling. Some detective work. Some poison spraying. But we lived, and Jeff's (antless) loaf got mailed off all right. Thanks, Mom and Blake, for your help with all of that.

Shall we remember the bread that was?

Lemon Bread

Ingredients

1/2 cup (4 oz/125 g) vegetable shortening
1 cup (8 oz/250 g) sugar
2 eggs
1 1/4 cups (5 oz/155 g) all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (4 fl oz/125 ml) milk
1 tablespoon finely grated lemon zest
1/2 cup (2 oz/60 g) chopped pecans

FOR THE LEMON SYRUP:
1/4 cup (2 oz/60 g) sugar
3 tablespoons fresh lemon juice

Preparation

Preheat an oven to 350 degrees F (180 degrees C). Grease and flour a medium (8 1/2-inch/21-cm) loaf pan.

In a large bowl combine the shortening and sugar and beat until blended. Add the eggs, one at a time, beating well after each addition. In a medium bowl stir and toss together the flour, baking powder and salt. Add to the shortening mixture, along with the milk and lemon zest, and beat until blended and smooth. Stir in the pecans. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, about 1 hour.

While the bread bakes, make the lemon syrup by combining the sugar and lemon juice in a small bowl. Set aside, stirring occasionally; don't worry if the sugar does not dissolve completely.

Remove the bread from the oven and, using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Makes 1 medium loaf

Cooks' note:
This recipe carries a double dose of lemon: grated zest in the batter and lemon syrup poured over the bread after baking. For a heavenly dessert, bake it in 2 miniature loaf pans, then top the slices with berries and whipped cream.

Lisa: tortilla soup

As my mom pointed out the other day, I haven't really turned out to be much of a cook. ("You're more of a career woman!" was how she softened the blow.) That said, I think it's really important when you have a family with kids to sit down at a table for a homemade, nutritionally sound dinner every night and talk to each other. Well...now the theoretical kid has become an actual kid who is starting to eat solid foods, so I guess I'd better get this cooking thing figured out.

I checked out a cookbook from the library, and I'm really excited about it. It's called Everyday Food: Great Food Fast from the kitchens of Martha Stewart Living. The photos are gorgeous as always with Martha, and the recipes sound tasty and easy, using regular supermarket ingredients. I got Blake to go through the Spring section with me, and we marked all the recipes we thought would be fun to try. We're going to make a new one each week.

This week's effort was tortilla soup (recipe after the jump), and it was okay. The soup itself is super basic, just chicken broth with shredded, boiled chicken in it. The interest is all in the toppings you add--even the "tortilla" part is a topping. Also, garnishing a brothy (as opposed to creamy) soup with cheese is a little odd. The cheese doesn't blend in and make the soup creamier; it turns into melty self-contained globs floating in the broth, or glomming around bits of chicken or your spoon.

What I wish I'd known beforehand: The instructions as written require you to own two pots large enough to hold more than 8 cups of soup. I only have one pot that big, which meant some last-minute improvising, leading me to momentarily forget about the tortilla strips burning in the oven.

Verdict: The soup was fine, but I probably won't make it again.

Tortilla Soup

Serves 4 * Prep time: 30 minutes * Total time: 30 minutes

For the soup

4 skinless chicken thighs (about 1 1/2 pounds)
1 can (14.5 ounces) reduced-sodium chicken broth
1 jalapeno chile, diced (with seeds for more heat)
6 corn tortillas (6-inch)
3 tablespoons canola oil
Coarse salt

For the garnish

1 cup shredded Monterey Jack cheese (5 ounces)
4 large scallions, thinly sliced (about 1/2 cup)
1 green bell pepper, ribs and seeds removed, diced
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs
1 lime, cut in wedges

1. Preheat the oven to 400 degrees F. In a large pot, bring the chicken, broth, jalapeno, and 8 cups of water to boil over medium-high heat. Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate; let cool.

2. Brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2-inch strips. Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15 to 20 minutes.

3. Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (you should have about 8 cups). Shred the chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide the soup among serving bowls, and add the tortilla strips. Garnish as desired.

PLANNING AHEAD

The chicken can be cooked up to a day in advance; cool, then store the chicken and cooking liquid separately in the refrigerator. Shred the meat just before using. You can also use the leftover or store-bought roasted chicken in this soup; use two quarts homemade or reduced-sodium canned chicken broth instead of the cooking liquid.

Sarah: Moving Recap

Today's Sponsor:
My move, brought to you by Diet Coke and Dextro Energy.
Whoa. That Dextro stuff completely messed with my mind.

I was nervous that mixing energy pills with my already high soda intake would cause my heart to explode. Oh, and did I mention that I had a cold, so my dinner looked like this:

That's right. I mixed energy pills, caffeinated soda, and DayQuil. It was awesome (not to mention smart), except for the way that my stomach kept turning.
The point is, though, that I didn't have a heart attack. I actually didn't even feel hyperactive and full of energy. I just felt like I didn't need to sleep. Ever. I think I'll take Dextro again when I have a long day of work or a long night of studying. You don't feel frantic, you just feel like you have all of the awake time that you need until your project is done. Or until you're dead.
Want some Dextro Energy of your own? Well that is too bad, because it's a European product. So you'll have to make friends with someone as worldly and glamorous as my jet-setting friend Staci, who lives in Austria. Don't be too jealous, she can't help being awesome.

As far as the move, it took way longer than I thought it would, the number of dead spiders revealed when we removed the furniture was appalling, and the whole experience made me a little sad. Blake had to re-pack my garbage can to make room for everything I threw away. My dad lugged my table, couch, bed, and other items, all in his crisp dress shirt and pants. Lisa patiently packed countless boxes, never calling my stuff the crap that it is. David helped me fill up my storage unit. Oh, and Nora helped.

And now almost my entire life fits into a 5x10 space.

If you're curious about what my apartment looks like when it's all emptied out, I took pictures (though I forgot to take pictures when it was decorated. Lame!) and put them after the jump.
That's all I have to say, really. I lived there for over a year and a half. Countless heads have smacked against the low ceiling, many nights have been spent with the tv on as I fell asleep on the couch. Late nights, early mornings (or mornings that weren't early enough), dates, lonely weekends, and long talks with friends. This apartment served me well, and I hope to find a new one I like as well.

Living room: Complete with glamorous cable modem and wireless router:

Kitchen:Providing a scenic view of the driveway:

Bedroom: Meh. Boring, but serviceable. I don't even want to talk about how much crap that closet can hold. There are shelves behind and above the clothing rod. Having a double-deep closet is awesome.

Bathroom: Probably the room that people comment the most about. I think that it was the start of a remodeling project that hasn't yet extended into the other rooms. The double shower heads were awesome.

The photos are terrible, my apologies.

Sarah: 2008 Cooking Adventure, Week 5 and 6

There aren't any pictures this week, as my cooking has been a bit uninspired. I've been spending my time snowmobiling and deep cleaning my apartment instead of measuring and mixing. I also didn't feel like buying new ingredients or following recipes. I'm sorry.

So enough with the excuses, here's what I made:

Week 5: Pasta Bake

Pour a box of dry pasta, a few cups of water, some veggies, and a bottle of pasta sauce into an oven safe pot. Cook at 375 degrees while you clean your bathroom, dust your bookshelves, wash any dishes in the sink, take out the trash, and organize your junk surface (don't we all have one? Mine is the little buffet right next to my front door.). If you don't smell the pasta yet, go back to the bathroom and go through your cupboards, throwing out dried up nail polish, sample-sized conditioner that came with the at-home hair dye kit you used to turn your hair black over a year ago, and any other items you have no use for. Now can you smell the pasta? Good. Open up the oven, remove the lid, and sprinkle cheese on top. Close the oven and let the pasta cook about five or ten more minutes. Done!

Week 6: Baked Apples, Mmmm

Chop up three apples into a small oven safe dish (I used my little Corningware). Add about 1/2 cup water, a little sugar, and plenty of cinnamon. Cover your dish with foil and place in oven at 350 degrees. Let the apples cook while you eat dinner, then remove from oven and serve either by themselves or with vanilla ice cream.

See what I mean? These are not revolutionary culinary masterpieces. I'll try to step it up this week.

Lisa: yard work

Blake and I never had a yard before