Inspired

08 Thursday Dec 2011

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What a sweet source of inspiration my children are! Every day they inspire me to do more, create more, trust more, and love more. They remind me to take chances, both as an artist and a human being. This art journal is my attempt to capture my daughter’s passion, humor, and creativity and what an encouragement those things are to me.

Since this is meant to be more journal than scrapbook, I started by writing a series of letters to Kenzie about the ways she delights and inspires me. Then I added in photos I took while she was in full-on create mode, with sketchbooks, markers, and pencils spread out all around her.

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The journal itself started life as a blank 6″x6″ chipboard window album from Maya Road. Each page has a cut-out that allows you to view the next, so it was a fun challenge to place all the pictures and papers so that images showed from one page to the other. I chose papers and embellishments in my daughter’s favorite bright palette, with a vintage feel that she also loves.

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My daughter’s artwork is much like her: cute, quirky, and fun. I asked for donations of drawings and then cut them out and placed them so they are highlighted among the letters and photos. Her imagination is full of the cutest little characters.

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One of the things I admire most about Kenzie is how fearlessly she loves. Whether it’s the people around her or her newest hobby, she is completely prepared for joy. My challenge as a parent is to help her guard her heart, and yet somehow she teaches me more every day about opening mine up.

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One of the most valuable lessons I learned from my recent health issues is not to wait. I want my loved ones to know they are treasured because I have clearly said and shown it is so. I think this journal is a step in the right direction. :)

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Clementine-Scented Vanilla Caramels

05 Monday Dec 2011

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Things I learned the hard way:
1. Never put on eye make-up while you have the hiccups.
2. If you promise to have six dozen sugar cookies ready in a few weeks, write that down somewhere.
3. You shouldn’t leave a two-year-old alone with a palette of watercolors, even if you think she can’t possibly reach them.
4. Turns out there is such a thing as too much Worcestershire sauce.
5. There are a LOT of ways to mess up homemade caramel.

I learned that last one this weekend after much sugary carnage. I realize now that the key to exquisite caramel is equal parts butter and patience. As you read through the recipe, you might notice I say “stir constantly while simmering for 45 minutes.” That’s not a typo — I really mean three quarters of an hour. My family graciously took stirring shifts, but a half hour in, my husband declared we were never making homemade caramels again. Fast-forward another half hour to his first taste, and that was quickly revised to, “I’m available to stir anytime.” :) These really are just ridiculously, achingly buttery and tender; sweet without being cloying, with a delicate citrus scent from clementine zest steeped in the cream. I foresee many happy hours of stirring ahead.

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Clementine-Scented Vanilla Caramels
makes 196 dreamy little bites

2 c. granulated sugar
1 c. turbinado or demerara sugar (can substitute packed light brown sugar)
1 c. golden syrup (read more about golden syrup in my Peanut Butter Hot Fudge Sauce Recipe Notes, can substitute light corn syrup)
1 c. evaporated milk
2 c. heavy cream
1 c. unsalted butter (2 sticks) plus more for baking sheet
2 tsp. vanilla bean paste or real vanilla extract (see Recipe Notes)
zest of six clementines (or 2 oranges if clementines unavailable)
1 tsp. coarse kosher or sea salt
10″ x 15″ baking sheet, at least 1″ deep
heavy-duty aluminum foil (regular-strength foil will stick to caramels)
wax paper
candy thermometer

Thoroughly butter a baking sheet lined with heavy-duty aluminum foil. In a large pot, mix evaporated milk, cream, and clementine zest. Cook on low until barely simmering, then remove from heat. Let mixture sit for 10 minutes more, then strain out zest.

Now add both types of sugar, golden syrup, butter, and salt to the cream in the pot. If you’re using vanilla bean paste, add it now; if using vanilla extract, wait to add it until caramel is finished cooking. (See Recipe Notes to find out why.) Attach your candy thermometer to the side of the pot, being sure the probe does not touch the bottom of the pan. Bring to a boil, then simmer the ingredients over medium-low heat, stirring constantly for approximately 45 minutes, until thermometer reads 248F.

When thermometer reaches 248F, immediately remove pot from heat. (If using vanilla extract, now is the time to add it.) Very carefully pour the hot caramel on to the buttered, foil-lined baking sheet. (The care is to protect you, not the caramel.) Let the caramel sit until cooled, about two hours. Now would be a good time to cut out the 190-ish pieces of wax paper you’ll need to wrap your caramels. For this recipe, cut your paper wrappers about 2 1/2″ x 3 1/2″. Your stirring helpers might also be persuaded to assist here.

Flip the cooled caramel slab out on to a piece of parchment or wax paper and gently remove foil. With a sharp, buttered knife, cut into 14 rows and 14 columns, for a total of 196 little rectangles. Wrap each piece in wax paper and twist the ends to seal. This is another lesson in patience brought to you by homemade caramels, but it’s not as bad as it sounds. I got into a good rhythm and wrapped mine in about an hour. (I also wound up with a half dozen less caramels to wrap, thanks to an innovative self-motivation scheme… ;)

These will keep at room temperature for two weeks easily, but they’ll never last that long.

Recipe Notes + Tips:
This is not the first time I’ve mentioned vanilla bean paste, and I am in love with the stuff. It is another ingredient I discovered by necessity after developing food allergies; since traditional flavor extracts are alcohol-based, they are off limits for those with sulfite allergies. Vanilla bean paste is alcohol-free, which means its flavors do not change with cooking and it’s more palatable in uncooked applications like icing. It has the consistency and sweetness of a thick syrup, and it contains real vanilla beans. It can be used teaspoon for teaspoon in place of vanilla extract, but the paste is much more warm and flavorful and gives your food that beautiful vanilla bean-flecked look. (Feast your eyes on the caramel frosting on these cupcakes.) I use Nielsen-Massey vanilla bean paste, and you can check out their web site for where to buy.

Final caramel words of experience: the caramel will triple in size before boiling back down, so trust me when I say to use a large pot. I know 45 minutes seems like a long time, but the rise in temperature needs to be slow to avoid scorching the sugar, so don’t try to cook it over higher heat to speed up the process. You will notice a steady rise in temperature until about 223F; from then on, the water is boiling out, so the process of achieving the next 25 degrees takes longer than the initial 223 did. (That’s science for you.)

Paper monster invasion

04 Sunday Dec 2011

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Thanks to my artsy kiddos and their new favorite book, there are miniature paper monsters cropping up all over the house. Their cumulative paper-crafting zeal and Papertoy Monsters: 50 Cool Papertoys You Can Make Yourself! by Brian Castleforte have populated our dining room table with a 5″-tall community of charming little creeps. (Clearly the cut-and-paste gene has been passed on. :)

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There are 50 original papertoy templates in the book, from Confetti Yeti to Octopup. Author Castleforte and the 24 other contributing artists are talented, imaginative designers, evidenced by their fun paper menagerie. The monsters all feature a mini biography and easy-to-follow instructions, and they are printed in full color on cardstock that’s been both perforated and pre-scored for easier assembly. I am usually leary of “just tear here” paper crafts, but these actually work; unlike my daughter’s paper doll years, the last few weeks have heard very few cries of frustration over inadvertent paper amputees.

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I would recommend Papertoy Monsters for those over age 10, including the grown-up paper artist with a sense of humor. Some monsters require more of a patient, careful hand than others, and I wouldn’t give this book to an amped-up fifth grader who needs to run off a sugar high. But it is just right for quiet time, and in my years of teaching art, I have found kids of all ages have a surprising capacity for focus and detail if the project is engaging and the end result worth the effort. These papertoys certainly meet those requirements.

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(Workman Publishing: New York 2010, ISBN 978-0761158820)

Two-by-Two Beef Stew

01 Thursday Dec 2011

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This time of year makes me want to cook hearty, filling food that nourishes and warms. For me, beef stew is the perfect dinner when the skies have been gray and cold for days. This is comfort food at its best — comforting to cook and to eat. About the title: the recipe is one I invented over time, without thought of measurements or ratios. When I finally decided to measure out ingredients and write it down, I discovered that everything was in multiples of two. The fact that a creative process aimed entirely at making something good to eat should result in an inherently ordered pattern seems a kind gesture on creation’s part. :)

The name is also a good reminder that this is the perfect recipe for sharing. It makes a generous twelve servings, so bless someone with a home-cooked meal. It seems obvious to make dinner for a family with a new baby or a neighbor just home from the hospital; but I’d wager we can all think of someone who could use a little love right now. Moms of teenagers need just as much care as those with newborns, and a hot meal at the end of a long work day is just as welcome as one at the end of a sick day.

Two-by-Two Beef Stew
makes 12 generous servings

2 c. roughly chopped carrots (about 6)
2 c. roughly chopped celery (peeled, about 5 stalks)
2 c. roughly chopped yellow onion (2 small or 1 large)
2 c. roughly chopped mushrooms (I prefer shitake caps)
2 c. roughly chopped rutabaga (peeled, 1 small or 1/2 large, see Recipe Notes)
4 c. roughly chopped red potatoes (unpeeled, about 6 medium)
2 lbs. trimmed beef stew meat (leaner is not better in this case)
2 c. beef stock
2 c. mushroom or vegetable broth
2 c. + 2 Tbsp. water
1/2 c. all-purpose flour
2 Tbsp. + 2 tsp. coarse sea salt
2 tsp. ground black pepper
2 cloves fresh garlic, minced
2 Tbsp. tomato paste
2 tsp. dried thyme (or 2 Tbsp. fresh)
2 tsp. dried basil (or 2 Tbsp. fresh, chopped)
2 tsp. ground brown mustard seed (read more about it in Recipe Notes for Ham + Chard Tart)
2 Tbsp. olive oil
2 Tbsp. cornstarch

Heat olive oil in a large stockpot or Dutch oven over medium-high heat. While it’s warming, toss beef in flour, two teaspoons of the coarse salt, and 1/2 teaspoon of the pepper. (The flour helps the beef brown and starts the stew’s thickening process.) Cook beef until brown, about five minutes. Add all vegetables, garlic, remaining salt and pepper, thyme, basil, mustard seed, tomato paste, stock, broth, and two cups water. Stir well until thoroughly combined. Allow to come to boil, then reduce heat to low and simmer covered for 1 1/2-2 hours, until vegetables and meat are tender.

In last five minutes of cooking time, whisk together the cornstarch and remaining two tablespoons water in a small mixing bowl — this is to finish thickening the stew. Add to hot stew while stirring constantly. Continue to stir and simmer until stew is thickened, then turn off heat. Now is the time to taste and add more salt and pepper as needed. Allow stew to sit ten minutes or so, until it’s no longer molten, and serve with slices of fresh bread or hot, buttered biscuits.

I don’t actually own a Crockpot (I am the slow cooker around here ;), but this seems like the kind of recipe that would be well-suited to it. If you try it out that way, please post in the comments and let me know how it goes.

Recipe Notes + Tips:
Besides being a really fun word to say, rutabagas are pretty yummy in soup, stew, and stock. They are a hybrid cross between cabbage and turnips, though I am convinced a little horseradish joined the party at some point. They share the crispness of green cabbage, but with less of that sulfurous twang. They have a little bite when raw, but that’s largely mellowed on cooking. If you haven’t ever tried one, this is your chance, as they are in season and at their best right now. (And no, this message was not paid for by the National Rutabaga Farmers Association. :) If you prefer, you can substitute the same amount of roughly chopped parsnips or just add more potatoes. I would still say the word “rutabaga” out loud a few times though.

Housewarming Tree

30 Wednesday Nov 2011

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I made this paper tree full of birds as a housewarming gift for dear friends who just moved in-state. Something appealed to me about using vintage maps to welcome them, and the colors seemed a good fit for their charming 1920s home. I am often drawn to using books and text in my artwork, a natural tendency I suppose for an English major and bibliophile. I’m among the few shoppers for used books who entirely bypass consideration of subject matter in favor of pretty fonts. :)

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Making the little birds required some patience, but I don’t mind that at all. Whether in the kitchen or the studio, I find great therapeutic value in hours spent on methodical, detailed tasks. It gives me the opportunity to put all my energy into accomplishing one single thing well. That kind of focus is an increasingly rare occurrence among my other daily responsibilities, and I find I need the balance provided by those deliberate, harnessed moments; they result in a beauty of their own, no matter what I create.

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One of the housewarming tree’s layers of texture comes from cashmere wool the color of linen (also the color of book pages). I finished the tree off with a curled paper nest at its base. It probably says more about me than I care to admit that the little paper nest didn’t get added until three weeks after I originally gave the tree away. I planned to put it on there all along, but my life seldom divides neatly into “before” and “after,” so why should my artwork? I kind of like the potential in that.

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Order

29 Tuesday Nov 2011

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Some artistic types thrive on chaos and regularly find the greatest inspiration amidst the biggest mess; I am not one of them. :) I spent the last weekend cleaning up my studio because the piles had started to outnumber the empty surfaces, and I realized anew how important organization and continuity are to me. I love color and texture, and my design sense leans more toward warm eclectic than clean modern. But I crave order; I take comfort in the sorted tubes of beads in my studio and clearly labeled containers in my pantry.

This is no real epiphany to those closest to me. My husband realized it years ago when I pronounced a newly installed shelving unit “the most thoughtful gift anyone has ever given me” — and really meant it. My friends probably got the idea when my tour of our newly remodeled kitchen centered around all the great storage space. And those who saw me so eagerly anticipating the grand opening of our local Container Store might have suspected. :) It’s how I got on this path that might be a bit of a surprise.

The truth is that I spent most of my twenties cleaning up for other people. Anyone who’s lived with toddlers knows that they are capable of a sustained campaign of destruction, seemingly for years at a time. But my problem wasn’t ever who I was cleaning up after, it was who I was cleaning up for. Every time company was coming, I transformed into a temperamental, tidying tornado, shoving toys into closets and dishes off the table. Given a little notice, I could transform any cluttered room into a clean one, but it never lasted. Once the daily business of parenting and homeschooling reclaimed my focus, my cleaning standards inevitably downshifted again. Then one day we were picking up in the living room and my then-eight-year-old son asked, “Who’s coming over?” That stopped me in my tracks.

I realized that I was unwittingly reinforcing the exact opposite of lessons I worked so hard to teach him: that loved ones come first; that we shouldn’t judge others by appearances; that the point of this life is peace, not perfection. I also finally recognized that cleaning for others generated so much stress for me, in part, because I yearned for that same organized, welcoming space every day. I was on a slippery slope that found me valuing others’ opinions above my own heart’s cries. And I believe that whether our souls ask for order or spontaneity, companionship or quiet, our efforts to honor those needs are never wasted.

I wonder sometimes if God gave me a gift for organization — the ability to find and appreciate order — because He knew how unpredictable my life would become. Even as chaos threatens in the form of daily questions about my health, there is a special grace in being able to appreciate a precisely arranged bookshelf or an ordered row of kitchen spices. There is also grace in knowing that there will be times when those books are in disarray and someone else put the groceries away, and that’s okay too. Peace, not perfection. We have chore charts and family rules around here, just as we have days when the dust bunnies outnumber us 10-1. But when we clean, I am confident my children understand it is for us, not about what someone thinks of us. And I am thankful every day for the order in this world, for the things that remind me that there is a purposeful, intentional, loving Plan with a capital P.

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Meyer Lemon Curd

28 Monday Nov 2011

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I don’t think the name “lemon curd” does justice to this rich, buttery custard; it is the perfect blend of velvety sweetness and citrus tang. This time of year, I like to make it with Meyer lemons, a hybrid cross of lemons and oranges that results in a juicier, more flavorful fruit. Lemon curd is a true culinary multi-tasker and can be used as a filling in tarts and cookies or as a topping on ice cream, meringue, or pancakes. A dollop instantly transforms gingerbread or vanilla pound cake. And in the midst of winter, you can’t go wrong with the gift of a bright yellow jar of lemony sunshine.

Meyer Lemon Curd
Makes about 1 3/4 cups

Zest and juice of 3-4 Meyer lemons (can substitute regular lemons if Meyer unavailable),
about 1/2 c. juice and 2 Tbsp. zest
1 c. granulated sugar
1/4 tsp. fine salt
6 large egg yolks
1/2 c. cold unsalted butter (1 stick), cut into tablespoon-size pats

Whisk zest, juice, sugar, salt, and egg yolks in medium saucepan until smooth. Bring to simmer over medium heat, whisking constantly. Continue to whisk and cook 10-12 minutes more until thickened to a custard-like consistency. Strain through a fine sieve into a bowl, then whisk in butter a pat or two at a time, until all butter is melted and incorporated into the thick, glossy curd. Store in a wide-mouth pint mason jar or other airtight container; keeps in refrigerator up to two weeks.

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Since making lemon curd leaves you with a passel of unused egg whites, it only seems logical to make a pavlova, as I did last week for a dear friend’s Thanksgiving birthday. A pavlova is layers of whipped cream, custard or fruit curd, and meringue; in this case, it’s Meyer lemon curd and a vanilla-scented meringue with a crispy exterior and marshmallow-chewy interior. Consider this post a two-fer. :)

Pavlova Meringue
serves 8-10

4 egg whites
1 1/4 c. granulated sugar
2 tsp. vanilla bean paste or real vanilla extract

Preheat oven 300F. Place egg whites and sugar in bowl of electric mixer and mix on highest speed until glossy white and forming stiff peaks (about 5 minutes). It may be slightly grainy, but if you see lots of undissolved sugar, continue whisking until more incorporated. Add vanilla and whisk until thoroughly combined.

Spread the meringue on a parchment-lined baking sheet using a silicon spatula. I try for an oval, but part of pavlova’s charm is its imprecision. Bake the meringue for about 1 hour, until an even pale brown with the beginning of cracks around the edges. (It will crack a bit more while it cools — that’s okay.)

To serve, break off a wedge of completely cooled meringue and layer on a tablespoon or two of lemon curd and a generous spoonful of lightly sweetened whipped cream. (I like 1 c. heavy cream + 1 Tbsp. vanilla sugar or regular granulated sugar, whisked until it holds soft, cloudy peaks.)

Note: Meringues cook best in cooler, dry weather, so if it’s hot and humid, consider a lemon tart instead.

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Everything Alice

25 Friday Nov 2011

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“Well!” thought Alice to herself. “After such a fall as this, I shall think nothing of tumbling down stairs! How brave they’ll all think me at home! Why, I wouldn’t say anything about it, even if I fell off the top of the house!” (Which was very likely true.)

I love Lewis Carrol’s Alice’s Adventures in Wonderland and Through the Looking Glass. I make a point of re-reading both annually, and they make me smile until my cheeks hurt every time. How can you not love literature that manages to exemplify both scathing political commentary and dry British humor, equal parts insightful observation and complete nonsense?

Alice has inspired multiple art adventures in my own studio, so I was excited to find Everything Alice: The Wonderland Book of Makes and Bakes. The book features 50 different projects based on Carrol’s work, with crafts and recipes ranging from Teacup Candles to Topiary Cupcakes; Duchess Macaroons to Lavender Dormice sachets. It’s clear that authors Hannah Read-Baldrey and Christine Leech are plenty creative and genuine admirers of all things Wonderland.

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I thought I’d give you a sneak peek and share my first project from Everything Alice, a fabric-covered teapot planter. I started with the inexpensive, Japanese-style ceramic teapot pictured above. (thank you, T.J. Maxx) This piece was also the obvious home for some Alice in Wonderland fabric I had squirreled away in my sewing supplies. The only other requirements were scissors, a paintbrush, Mod Podge, and two hours’ time to cut the fabric into strips and glue it on the teapot.

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I decided to finish my teapot planter off with some teabag-style tags made from a vintage playing card and a suitable quote: “It was all very well to say ‘Drink me,’ but the wise little Alice was not going to do that in a hurry.” The final touch was a few resin beads to compliment the colors and shapes of the Queen and her deck of subjects. I’m really pleased with how it turned out.

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If you’re the sort who likes to keep her hands clean, this probably won’t be your favorite craft; however, if you were one of those kids who loved making a second set of fingerprints out of glue, then have I got a project for you! (That’s the first time I ever got Mod Podge on my elbows before. :) My studio will soon have a little Alice-inspired native flora, and I can officially say I’ve upholstered my dishes. What more could I ask for?

P.S. — I can’t post about Alice without plugging my very favorite film version, the 1999 production originally shown as an NBC miniseries. It is true to the books in tone and whimsy, though much more laugh-out-loud funny. The music and special effects are charming without being too pretty, and there are dozens of big-name actors involved. My favorite characters are Martin Short as the Mad Hatter, Miranda Richardson’s Red Queen, and, best of all, Gene Wilder as the Mock Turtle. If you haven’t seen it, you’re missing a real treat. (It’s streamed on Netflix for those of you with a membership, or you can rent/buy it on Amazon.) It is one of my family’s top five “cocooning” movies — the sort of film perfectly suited to cuddling on the couch with a quilt and a mug of hot chocolate.

Thankful

24 Thursday Nov 2011

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Just wanted to take a moment in the quiet hours this morning to say Happy Thanksgiving. I have so many reasons to be thankful every single day. I am especially grateful to be up and moving well enough to cook and share with friends and family. In both 2007 and 2008, I was too sick to celebrate this holiday at all, unable to walk unaided or breathe comfortably. What a beautiful, tender mercy it is that finds me not only alive and mobile, but also awake at 8 AM with a meringue in the oven and bacon sauteing on the stove. No, those things are not what make life worth living, but they are important to me and I am thankful. I am also thankful to all of you who read this blog and comment, who share my days with me and listen to what I have to say. What a blessing you are!

I hope you have a wonderful Thanksgiving. If this finds you far away from home or family, please know you are here with me in spirit and I said a prayer of thanks for you. If you’re the one responsible for feeding your loved ones, may your turkey stay moist and your pies never burn. If you have a relative coming that drives you crazy, I hereby pronounce them powerless for the day, unable to disturb the peace and joy of this moment. You are treasured.

Our Thanksgiving Menu
Smoked Turkey
Orange-Mustard-Thyme Butter Roasted Turkey
Apple-Sage Stuffing
Mashed Potatoes and Gravy
Roasted Maple-Glazed Sweet Potatoes
Peas with Bacon and Onion
Broccoli with Lemon
Spinach Salad with Apple and Gouda
Custard Cornbread
Parkerhouse Rolls
Fudge Pie
Pumpkin Pie
Meyer Lemon Pavolova

Turkey Stock

22 Tuesday Nov 2011

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It stands to reason that I would love Thanksgiving: I love to cook, I love to have family and friends over, and I have an awful lot to be thankful for. Right now my kitchen smells like Thanksgiving heaven, redolent with smoky turkey, onion and celery, sage and thyme, orange and allspice. My children firmly believe we would make millions if we could just figure out how to capture the smell of turkey stock in candle form.

If you’ve never made homemade stock before, now is the time to try it. You are virtually guaranteed to have access to a turkey in the days ahead, and even if you didn’t cook it yourself, most hosts are happy (if slightly amused) to send their guests home with a carcass care package. Cooking stock is surprisingly simple and makes sense both ethically and economically because you’re getting the most you can out of the animal. I also find it’s a great way to use fruit and veggies that are a bit past their prime; our stock this year includes a few old apples and a rutabaga that were rolling around unwanted in the produce drawer.

The recipe below makes several scented, savory quarts, perfect for soup, stew, and pot pie. It will keep for a week or two in the refrigerator or a few months in the freezer. Feel free to change the seasonings or vegetables to suit your palate and pantry.

Turkey Day Stock
Makes about 5 quarts

1 turkey carcass, including bones, skin, and leftover meat (I use a smoked turkey for Thanksgiving stock)
2 large yellow onions, peeled and cut into quarters
8 carrots, unpeeled and cut/broken in half
4 parsnips, unpeeled and cut into thirds
1 bunch celery (about 10 stalks, no leaves), broken/cut into halves
zest and juice of 2 oranges
1 Tbsp. + 1 tsp. whole allspice berries
1 Tbsp. + 1 tsp. crushed brown mustard seed
4 sprigs fresh rosemary
4 sprigs fresh sage
6 sprigs fresh thyme
3 Tbsp. coarse sea salt
1-1/2 Tbsp. whole black peppercorns

Put all the ingredients in your largest stockpot (must hold at least 8 quarts) and cover with water. Simmer uncovered over medium heat for several hours. When liquid reduces by half, fill with water again and simmer for one hour more.

Strain hot stock into large bowl or second pot. To store in refrigerator for use in next two weeks, fill sterilized quart-size mason jars with hot stock, leaving 3/4″ space at top of jar. Put on fresh lids and allow to sit out on counter until you hear the pop of each lid sealing, then refrigerate. (Steam will seal jars well enough to buy you extra time in the fridge.) If you prefer to freeze your stock, allow it to cool completely, then place in quart-size Ziploc freezer bags labeled with date; freeze up to three months.

(If you figure out that whole candle thing, let me know. :)