Posts tagged ‘local’

I wwwant that!

Betcha miss my regular features. I sure do. What happened to the wwwant thats of the world? The weekly CSA box?!? All in due time, dear readers. Oh, how the holiday season does disrupt! In celebration of a less commercial season (and thus a manageable covetous stuff per blog ratio), I’m bringing back my ode to internet shopping. For the girl who has everything a click away but not the wallet to support such frivolous action, I wwwant that! At the bottom, I posted some updates for several of the sellers I’ve wwwanted before.

Sometimes delicious web wares don’t come from a specific blog referral. Sometimes these items are waiting for you. Just cruising by it with my eyeballs is enough to do a double-take and launch an investigation. That happened one day, right after logging into flickr. “What’s that? Oh look!” Almost hidden within Poppytalk’s Flickr group The Art of Display, was the work of one Ninainvorm. In some mystical, magical formulation, she fires original screen-printed designs onto new and vintage housewares. The effect is quite fun and really, who doesn’t love a good mismatched houseware collection and color fiesta? Beware: her Etsy shop will tempt and tease you.

Yet another internet bread crumb trail led me to this next find wwwantable piece, which I’m likely to actually just BUY already was cheap enough to warrant purchase. More important than the mug is the amount of awesome that led me to this point. In summary: super fantastic blog Point and Blog said they were reading The Hipster Home (exciting!) Previously being unawares of facinating Point and Blog, I wanted to learn more about the writers, Emma Hovel and Katherine J. Oh look! One of them has a etsy link, does she make things? Wow, she’s got some pretty items favorited on her Etsy profile. Wait a sec, that mug has a space shuttle on it! And bad grammar! SOLD. Thanks for the mention, ladies of Point and blog!

Once upon a time, the Mr. and I ate at Spork. We were too full from dinner to order dessert but upon seeing the delicious list of sweets, decided to pick something up for home. The next day, we tasted the first bite of a Humprhy Slocombe specially made Spork ice cream, After School Special. WOW. Malted vanilla ice cream with chocolate covered potato chips and a caramel swirl. Heaven on a spoon. The best part was the chocolate covered potato chips, which since then, Happy Lady Eats shared a review of a particular brand. YUUUM. I definitlly wwwant that.

If there is a #1 entry on things I need around the house, it would be serving trays, especially for baked goods. Pyrex gets the job done but dang it, those things are not the pedestal on which to place your final delicate creation. Tangarang recently shared a way to make your OWN cake stands. Keyword: EPOXY.


This is a non digital I wwwant that! find. I know, I MUST BE LEAVING THE HOUSE! A Real Simple Magazine spoke to me at the airport last week and I’ve been enjoying it quite a bit. One of the pages celebrated several mirrored lamps. The main attraction, from West Elm, whispered that it might look good in our living room. I heartily agree.

Even though it could catch on fine fabrics or drag you straight to the bottom of a river because of its heft, these fantastic crystal rings by Elseetee, as seen on Poppytalk, are super fantastic. Look at the color! The irregular shape! The sheer earthiness of these rings! Blows the mind. I was ready to say how I absolutely, without a doubt, I could not afford these but to my surprise, they are a reasonable price for such statement jewelry. If you are also a fan of such things, go imagine yourself in another one of Elseetee’s wares in her Etsy shop.


There was some good news for internet friend (and one-time real life encounter) Polly of Pollyannacowgirl. Homegirl is the new ReadyMade Craft blogger. HUZZAH! She’s got excellent taste and I’m excited to follow along with her. Already, she spotted a calendar that would look so dapper up here in my craft loft. It’s a forever calendar by Claire Nereim. Whuzzywho? A forever calendar means that it’s just got month numbers and the California Wildflower that blooms every year at that time. Clever and beautiful, that’s a winning combination!

I wwwant that! alum updates:

  • While at the Renegade Craft Fair, I met Brenda of Phydeaux Designs! She was quite nice even though I was nervous to say hello! She’s busy with helping Haiti so if you’ve ever thought of purchasing one of her terrific cowls, DO IT NOW! (from I wwwant that! #10)
  • Helping Willotoons at Bazaar Bizarre, the booth was next to The Harbinger Co. Again I shyly said hello and even though I didn’t have any money on me at the time, I ended up receiving the Bamboo Cube  posts from the Mr! What a generous soul he is. (from I wwwant that! #2)
  • Finally, while spending some quality time inside the completely wwwantable Mission shop Gravel and Gold, I spotted MAKIT PLATE KITS! That’s right, kiddies! You can buy them online OR you can make the trip to this well-complied shop of treasures. (from I wwwant that! #1)

Last Week’s CSA Box

Let’s begin the self-flagellation process. BAD APRIL, BAD! You Haven’t Posted Since Last Tuesday!

Terrible, I know. But I am sorry for keeping you on the EDGE OF YOUR SEAT as to what I got in my box last Wednesday. It started well enough with good intentions. I took pictures right away and even tried a different format! (Let me know what you think.) The wait is over and hurray for fresh! Here’s the booty:

Beets and beet greens, granny smith apples, basil, rose geranium, butternut squash, eggplant, pomegranates, bell peppers, Poblano peppers, onions, red chilies

So what have we used in the last 5 days? We made 5-minute beets (which tasted a LOT like sauerkraut, nomidingdong) and made a wilted green bacon salad with the beet greens. Attempts are being made to sprout the rose geranium for potting and the Mr. took to roasting almost all of our gypsy and bell pepper supply to make a tapenade. He also roasted many of our Poblanos as well but they’re chillin in the fridge. Not sure what to do with those spicy things yet. A single pomegranate has been dissected and enjoyed. Below are the two recipes we used to prepare those massive beets: five-minute beets and wilted green salad.

I don’t know how you feel about beets but my relationship with them borders Intense Dislike. Their strong flavor doesn’t agree with me. I will, however, admit to adoring the strong beety pink color. This first recipe was STANDOUT. Despite the beet greens actually tasting a lot like beets, the ranch-fresh egg  and homemade bacon from our buddy, Ryan Freitas, meant there was NO way this recipe would suck. We were not disappointed!

Wilted Green Salad

Warm Spicy Greens with Bacon and Eggs

halved and adapted from How to Cook Everything, by Mark Bittman

1 tablespoons extra virgin olive oil
1/4 pound of bacon or pancetta, cut into 1/2 cubtes
1 small shallot, chopped
2 cups torn beet greens
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
2 poached eggs

  1. Put the olive oil in a skillet over medium heat. When hot, add the bacon and cook slowly until it’s crisp all over, 10 minutes or more. Add the shallot and cook until softened, another minute or two. Keep the bacon warm in the skillet.
  2. Warm a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, toss, and season to taste (it shouldn’t need much salt). Top each portion with an egg and serve immediately.
SNARF

This second recipe was good because when it was done, the beets didn’t taste much like beets. They tasted a lot like sauerkraut and because they’re white, LOOKED like sauerkraut. We used lemon juice and dill for the herb.

Five-Minute Beets

adapted from the Eatwell Farm newsletter and recipe files, origin unknown

4 beets
1 tablespoon butter
salt and pepper
1/4 cup water
lemon juice or vinegar to taste
2 tablespoons chopped parsley, tarragon , dill or other herb

Grate beets into coarse shreds. Melt butter in skillet, add beets and toss with salt and pepper. Add 1/4 cup water, then cover the skillet and cook over medium heat until beets are tender (about 5-10 minutes). Remove lid and raise heat to boil off any excess water. Taste for salt, season with lemon juice or vinegar and toss with herbs. A tablespoon yogurt or sour cream is also a good addition.

Weekend Slice

It was an unusually travel-heavy Weekend. Read: The Hipster Home was mostly empty except for sleepytime!

Saturday started with a tour of San Francisco neighborhoods for the newly located, a surprise stop by a rooftop party celebrating Fleet Week and wrapped up with a Suppenkuche gut bomb featuring the $20 gigantic pretzel.

Peow! Pretzle Bonanza Antlers

I love Suppenkuche’s ever-changing ceiling. There’s not much information out there (except the bartenders I’m sure) about why they change it every so often. Perhaps with the season and for special celebrations like Oktoberfest? Yes, those are garden gnomes hanging by their heels.

Berkeley’s Thai Temple brunch was dialed up Sunday (no pictures), followed by another trip later in the day to Alameda and the exotic Forbidden Island Tiki Bar. If you like tiki bars, this one was AUTHENTIC. How does one tiki-uneducated lass figure that out? The massive menu of fruity drinks, the flaming bowls of booze and the band that played us out when they started, wearing aqua marine 100% sequenced collared shirts.

Forbidden Island is Vain Scorpion Bowl Mike the Poodle

Where’s Mike? (Hint: people watching)

To finish the whole thing off? Drinks and karaoke with good friends at Argus, featuring a Last Supper theme corner, complete with kaleidoscopic Jesus digital calendar.

Whirly Jesus

How was your weekend?

This Week’s Bounty

With this week’s box, I didn’t mince words. The goods came home, had some pictures taken of them and then VEGGIE DEATH. For a select few, mainly some bok choy, the lemon grass, and a few of the chilies, usage was imminent.


Bok Choy, tomatoes, summer squash, winter squash, basil, lemon grass, eggplant, onions, poblano peppers, bell peppers

What’d I make? A Frankenstein creation. It mixed what I was craving and a modified 101 Cookbooks recipe called A Luxurious and Deeply Aromatic Noodle Dish. Turned into a curry of sorts. With rice. It was very tasty but no, not perfect. This is a recipe that needs further tweaking. Good thing you use only half the paste you start with! I’ll update later with the results of a next attempt.

A Luxurious and Deeply Aromatic Noodle Rice Dish

From Nigel Slater, modified vegetarian version by Heidi of 101 Cookbooks, further adapted into a curry by Moi

For the spice paste:
Chilies – 4 or 5 small, hot red ones
Garlic – 2 or 3 small cloves
Ginger – a small lump, about the size of a walnut in its shell
Lemon grass – 2 or 3 plump stalks
Coriander seeds – a few
Coriander leaves – a few (hs note: cilantro for all you non-brits)
Ground tumeric – a teaspoon
vegetable oil – a little

For the broth:
Stock – vegetable, 500 ml
Coconut milk – 400ml (lite is ok)
1 medium bok choy, roughly chopped
1 shallot, thinly sliced
2 small potatoes, diced
1 carrot, sliced
1/2 bell pepper, thickly chopped
A lime – just the juice
Salt
Soy sauce
Mint – a small handful of leaves

To finish:

Halve and seed the chilies. Peel the garlic. Peel and shred the ginger. Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Blitz it all to a thick paste in a food processor with the coriander leaves and any well scrubbed roots, plus the turmeric. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.

Picture 8

Place a wok over moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, moving it round the pan, for a minute or so, then pour in the stock, coconut milk, and a splash of soy sauce — let it come to the boil. Turn the heat down, add the vegetables from longest cooking time (potatoes) to shortest (bok choy leaves) allowing each to soften before adding the next. Add salt to taste.

Serve each portion with a ladle over 1 cup prepared rice in a bowl. Sprinkle with mint leaves to garnish.

Future modifications:

As you can see above, the finished product was REALLY soupy. I’d recommend omitting the stock and using only coconut milk OR halving this stock/coconut milk mixture. It may also require you dissolving a bit of corn starch in cold water and slowly adding to the broth, as thickening agent. I also found that with the addition of the vegetables and rice, it required QUITE a bit more salt.

Final verdict:

DELICIOUS! The curry base was absolutely incredible. Also note, I’m calling it a curry but I don’t really know if it was. It’s a spicy broth with cooked veggies over rice. Overall A+.

This Week’s Eatwell Box

It’s that time of the week! Wednesday means time for a delicious discovery.

So what did Eatwell put in our box for The Hipster Home? BEHOLD…

Tomatoes, poblano peppers, onions, summer squash, melon, basil, eggplant, grapes, sweet potatoes, bell peppers, arugula

Now that we’re swiftly moving from summer to fall, it’s great to be on the receiving end of seasonal change. What used to be heavily tomatoes and basil, is now the remaining basil plant stalks and only one (!!! ONE!) type of tomato. Now we’re starting with the hard squashes, green leafy bits and heartier veggies like sweet potatoes.

So what’s in the back log from last week?  All the onions were used to feed my yolky addiction and the grapes made the perfect daytime snack. The tomatillos and tomatoes were used in a dinner I’ll be posting about soon but I’ve still got the eggplant, parlsey, summer squash, Red Kori Squash, cucumbers, one bell pepper and potatoes. Eep. Don’t worry, it shant got to waste!

The good news is that tonight we used another onion, some bell peppers and basil in a recipe rehab gone right. Stay tuned tomorrow for THE GREAT QUINOA CAPER

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