Today, I took a sick day (as did many in America if you watch NBC News). Tomorrow, we will be back to your normally scheduled programming. In the meantime, how about a little hot toddy? Sure to cure all your coughs, fever, aches, & pains.
1. Boil water, and make yourself a cup of tea.
2. To that add: a squeeze of lemon, a bit of honey, and a shot of bourbon.
On Friday night, we threw a party in honor of one of our great friends, and we served my new favorite thing: fancy vanilla milkshakes! They were a hit. Here’s how you can make them at home…
Put 1 cup of white chocolate chips in a glass bowl and set over a simmering* pot of water on the stovetop. (*simmering not boiling)
Add a Tablespoon of shortening or canola oil once the chocolate starts to melt. This will help smooth the chocolate and make it easier to work with.
When the chocolate is melted smooth, dip a champagne flute in the chocolate, spin it, and then quickly dip in sprinkles.
Chill in the freezer until ready to serve.
In a blender mix vanilla ice cream and add a bit of vanilla vodka & / or milk until it is a desired consistency.
It should come as no surprise that one of my favorite tasty discoveries this season came in the form of a cocktail. Although, it may surprise you to know that this particular concoction is alcohol-free. (But don’t worry, I came up with a little drunkiepoo version just in case that’s your thing!)
To give credit where credit is due, I actually first had cider with rosemary with one of Dale’s fried pies, which, if you’re a local, is also a must-try!
Ingredients:
Apple Cider (I’ve found Simply Apple is also quite delish!)
sprig of rosemary
Knob Creek (if desired)
– – – – – – – – – – –
Fill a jar with apple cider.
Add a sprig of rosemary and seal.
Let mixture sit in the fridge for a couple of days.
Drink cold, or heat it up and add a little bourbon! Equally perfect for extra chilly walks in the park or snuggling on the couch with a good book.
Speaking of books…
illustration by Donald Chaffin for the first US edition of Roald Dahl’s Fantastic Mr. Fox
This illustration may or may not have prompted this post and my recent download of Roald Dahl’s Fantastic Mr. Fox. Have you ever read it?
Secrets of a Belle is all about simple moves you can take to create the beautiful life we all desire. Today’s small step is so simple, but I can tell you that it has had a definite effect on my peace of mind. We subscribe to both The NY Times and the Wall Street Journal, but up until recently we were spending more weeknights watching shows in our Netflix queue than reading. So at the beginning of the year, I decided that I would try to read a bit of each paper in the evenings, and then boldly attempt the Times crossword. A simple act that’s had a big impact. I feel a lot more calm reading the paper at the end of the day rather than staring at my computer screen and (*bonus*) I feel a little smarter too. If you’re stuck in a rut, as we were, let me suggest closing the laptop or iPad and picking up the paper.
Last night, we threw a little viewing party to celebrate the U.S. premiere of the 3rd season of PBS’s Downton Abbey. We mixed cocktails, pulled out the china, and invited some of our very dear friends over for the evening. The dress was black tie–although I went all Lady Sybil and work my blue tux because my best dress was out to the cleaners. Anyway, I was still in a Downton mood today and thought it only appropriate to make today’s links themed… Enjoy!
I am mesmerized by these illustrations of Michelle Dockery (the actress who plays Lady Mary) by artist David Downton. This one was my favorite, but there’s another of Dockery donning that striped Oscar de la Renta number we were all so obsessed with several months ago. You can check out all of his sketches of Dockery on Vanity Fair’s website.
It is worth remembering that before he was the all powerful Lord Grantham, Hugh Bonneville was just a really terrible finance guy in a rugby shirt–who palled around with Hugh Grant!
If you haven’t seen Notting Hill in a while but have found yourself longing to hear more British accents thanks to PBS, I’d highly suggest another viewing. It will be… “surreal, but nice.”
No one delivers a line like Maggie Smith. No one. So I was especially excited when US Magazine gathered their picks for her top ‘zingers’ from last night’s episode. My favorite? Speaking to Lord Grantham who is wearing a tuxedo instead of the usual formal dinner dress: “Oh, I’m so sorry. I thought you were a waiter.”
I consider myself very blessed. I have always loved to cook. My very first memory is of learning to dredge chicken for frying while standing on a chair at my Nanny’s house. Before I was 5, I would put on little cooking shows from the organ bench for an audience of stuffed animals. (Yes, there are videotapes to prove it.) I remember dishtowel aprons in my Aunt Vangie’s giant kitchen around the holidays, watching my grandfather bake bread every weekend, and watching my WooWoo, for hours on end, cook for a houseful of people–completely mesmerized by the authority she seemed to possess over the ingredients. It felt like she could take nothing and somehow manage to feed 40 people at the drop of a hat. (A skill I firmly believe every belle should possess, but we’ll talk about that at a later date.)
I’ve always liked to think that there’s something special about how we approach food in the South. For Southerners, cooking is often a spiritual thing; there is love and passion and history tied into our recipes. However, as I’ve traveled more, I’ve realized that this is true of many cultures and really not at all specific to my own region. Another thing that’s become very apparent is that not everyone is lucky enough to experience ‘being in the kitchen’ like me. Not all children are taught to cook and many come from families that rely on their microwaves and drive-thrus. But I would like to think that there’s something that can be done about this.
Cooking is an invaluable skill. When you cook, you are very aware of where you food comes from and exactly what you’re putting into your bodies and feeding your loved ones. (For a really great read on the science/nutrition part of this, might I suggest Food Rules.) But there’s something more than that: Recipes carry histories. They carry stories along with them and pick up little anecdotes along the way. My college thesis was actually on this very topic, and it has been on my mind again a lot lately.
I know I’m an old soul, but I really do believe in the power of the past to influence and connect us to the here & now. So, with that said, I wanted to start a new series here on the blog of recipes & the stories that go with them. The first recipe I’d like to share with you is actually the very first recipe I ever cooked by myself when I was 6 or 7 years old: WooWoo’s Quick-as-a-Wink Brownies.* I remember that I couldn’t wait to call and tell WooWoo what I’d made… with my father’s supervision to turn the oven on & off, of course! This recipe was a favorite around the Green house because even the most finicky of palates likes brownies, and the recipe is so easy to double. It is also a very easy baking project for beginners so I hope you’ll try it!
1 C confectioners’ sugar
2 Tbsp. cream
1 Tbsp. cocoa
1 Tbsp. butter
Preheat your oven to 350°F.
1.) Combine the first 4 ingredients one at a time, beating after each entry. I do this part in my KitchenAid, but a hand mixer works just as well.
2.) In a separate bowl, sift together the next 4 ingredients (aka the dry ingredients).
3.) Add you dry ingredients a little bit at a time to your wet until just mixed.
4.) Fold in the nuts.
5.) Grease a baking dish. (WooWoo used a 15″x10″ but I use a 9″x13″ aluminum pan) Pour in your mixture, then lift it about 1/2in. above the counter and drop it a couple of time to get rid of any air bubbles.
6.) Bake for 20-25 minutes or until an inserted skewer comes out clean. Then, allow to cool.
Now for the Icing…
1.) Combine ingredients in a heavy-bottomed saucepan and bring to a boil.
2.) Spread over brownies. Let set and then cut into squares. Serve with icecream, whipped cream, & nuts!
Tips & Tricks:
Baking powder should be light, fluffy, & seem nearly weightless. A sure sign to know if you’re baking powder is bad is if it is difficult to get a spoonful. A good rule of thumb is to write the date right on your can and replace the powder once a year.
My cousin Tas prefers a denser brownie so he only uses 1/2tsp baking powder, and the darkest cocoa he can find.
My grandmother *loved* the icing and always doubled the recipe. I, however, hardly ever eat icing and have actually left it off entirely on several occasions… it’s good either way!
*Originally, this recipe came from a newspaper clipping my aunt sent WooWoo from New York so it is worth noting that this recipe has been passed down in our family; even if we weren’t the first to come up with it.
I hope that the chaos of the holidays has been enjoyable for you & yours! Here at the Slaughter house, we were hit with a bit of sickeness just after Christmas which turned out to be a blessing in disguise. We’ve spent the past few days resting on the couch watching old movies & episodes of Coach. But now that our break is coming to a close, I thought this blog better get back in the swing of things. So here are a few New Year’s links to get your week started off in style!
How about the quintessential New Year’s movie? When Harry Met Sally.
The movie that teaches us several important lessons to carry with us into the new year.
1.) It’s important to know & articulate what you like.
2.) Just because you can do something, doesn’t mean you should.
3.) Hats should be worn with confidence–because years from now you’ll probably wonder what in the world you were thinking.
4.) The perfect go-to karaoke song is always “Surrey with a Fringe on Top.” (You’re welcome.)
Finally, everyone loves Meg Ryan. Everyone.
from left to right: tiger lily / drinking the stars / up to no good
A statement piece,* of course! Lately, I have been eyeing the piece above from Ban.do.
*A statement piece is an eye-catching (but attractive) accessory. It says something about the wearer to the rest of the room… “I am confident.” “I am fun.” “I am certifiably insane but at least I’m having a good time.”
A good tip to follow when wearing a statement piece for the first time: Tone down the rest of your outfit from dress to hair to make-up so that the statement piece is not competing for attention.
Something bubbly… might I recommend a bottle of Veuve?
One of Husband’s very favorites…
Til next year! xoxo*
Recently, I started a book by a lady who was trying to live a ‘happier’ life.
I started it 3 times.
Each time, making it about 30 pages in and each time putting it down slightly more miffed than the last time. “How tedious can one person be?,” I thought. ‘What is happiness? What does Aristotle have to say about that? How can I flow chart my way to a happier life in 365 days?’ Was she kidding?!
Of course, then it hit me: I have basically been this woman since I was 6. I’m that girl that gave myself homework at the beginning of each summer, I was thrilled at 12 when I finally got the daytimer I had begged for, and I started every Autumn with a list of New Year’s resolutions. (Seriously, if you don’t start in September, how will you ever find the time to evaluate which resolutions are truly worth your time before making your list in January? I may not have valued the wisdom of Aristotle, but Coco Chanel and Walt Disney quotes are scribbled in every sketchbook I’ve ever owned. (For the record, Ben Franklin lost all credibility when I learned that one of his 13 virtues was temperance.)
So with this realization, how do I enter 2013? I could resolve to not worry so much, to care less, and to not take myself so seriously. But who am I kidding? I’ll probably try to read more, to wear more color, to lose those last 10 pounds, and to finish things that I…
In the words of Coco Chanel:
I am never one to say that the world revolves around things. However, I’d be remiss to ignore a few things I’ve discovered in the past week that I believe are going to make our next little cold spell a little brighter. Needless to say, I couldn’t resist sharing…
I *adore* wearing skirts, but I abhor wearing tights! They always give me a tummy ache. And can you properly enjoy the season of comfort food with a tummy ache? Solution: thigh highs. They’re so much more comfortable and (BONUS) they also happen to be super sexy! Trust me: your significant other will *love* them!
Woodwick candles are something I discovered through the *lovely* Julie Leah’s twitter feed. While I was at work one day, she tweeted that she was curled up on the couch, reading a book, and listening to the crackle of a fireplace… kind of. (Bless her heart, right?) Well, as it turns out Woodwick candles are regular candles with a long burn life that sounds like the crackle of wood burning because they have wood wicks–hence, the name. Anyway, I ordered mine immediately!
One of the art directors at work was sweet enough to include a MOR lotion in my Christmas gift, and I believe I am hooked! Not only is the lotion super silky, it smells divine!
Thanks to Pinterest, I have been finding so many great recipes lately, and this afternoon I plan on sharing a few of my favorites on Twitter & Facebook. But first, I thought I’d share one of our favorite family recipes. This time of year, we keep the ingredients on hand for easy access on a rainy Friday night or a snowed-in school day. I prefer peanut butter fudge as you can tell from the pic below, but the recipe can be for both chocolate and peanut butter fudge… it all depends on what chips you use!
Prepare a 13×9 or 9 inch square pan by lightly greasing it before starting your recipe. You will need a 4 quart microwavable bowl for this recipe.
Ingredients:
1 1/2 sticks butter
3 cups granulated sugar
2/3 cup evaporated milk
1 package (12 oz) semi-sweet chocolate chips (or peanut butter chips, plus 1/2 cup creamy peanut butter)
1 jar (7 oz) marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla
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1.) Microwave butter one minute or until melted.
2.) Add sugar and evaporated milk; mix well.
3.) Microwave on HIGH for 5 minutes, stirring after 3 minutes. Mix well; scrape bowl. Then microwave on HIGH for another 5 minutes, stirring after 3 minutes. It’ll be boiling like crazy.
4.) Gradually stir in chips until melted. Add remaining ingredients, in order listed; mix well.
Pour into prepared pan. Cool at room temperature before cutting into squares. Store in an airtight container. Makes 3 pounds.
Tips & Tricks from Momma:
If you are making this recipe with peanut butter, the reason for the 1/2 cup peanut butter addition is that the peanut butter chips come in a smaller weight than the chocolate.
One word of warning: I’ve always made several batches of fudge in a row. I learned the hard way that your spoon needs to be completely dry when you add and stir in the chips and marshmallow creme. I used to stir with my favorite wooden spoon and would wash it in between batches of fudge. The wooden spoon tended to not be completely dry when I’d work with it on the second batch. What happened is that the fudge would suddenly turn grainy and harden much too fast to work with. I learned my lesson…and in the process, realized that an introduction of another liquid such as vanilla flavoring should always be added right at the end of the recipe!
P.S. Don’t forget to check Twitter & Facebook this afternoon to see some of my favorite Pinterest recipes! #BellesPinterestFinds
