Archive for January, 2010

A few months back we dismantled a piano. And again, when I say “we,” I mean my handy dandy hunk of a husband that I love so much. Anyway, I wanted to recycle some of the pieces left over from the piano.

The piano keys were given to my sister for Christmas. She plans on putting them in a large apothecary jar or vase on top of her piano. I can’t wait to see how it turns out – she’s nifty like that.

The main panel sat around here for a few weeks. Isn’t it beautiful? It’s walnut – we think.

I decided to just hang it on the wall between two windows in my dining room that’s been empty since we’ve moved in a couple of years ago. I’ve been on the lookout for the perfect mirror or artwork for the space but nothing ever caught my eye.

So while the piano panel isn’t ideal, it fits and it was free. I hung it as is, with the knobs still attached.

It’s kinda fun to have it on the wall of the room it used to be in and has already been a conversational piece. For the time being, it’s found a home. Later it may make a great headboard or sofa table. Who knows…

While you’re here, let me tell you about the plant below the piano panel. Piano panel plant. It’s an oak leaf ivy. And it’s is my favorite houseplant ever.

It’s my favorite because I’ve yet to kill it.

I don’t understand, I can start plants from seed and a grow a whole jungle of a garden outside, but indoors, not so much. But this plant, this plant is different.

I think it likes me.

It was purchased a whole ten months ago, and look, it’s still happy as can be. These tendrils and new growth are sprouting out all over.

It’s good to see something so green and vibrant in the middle of winter. Maybe I’ll go find another one of these so this one will have some company.

So tell me, have you repurposed anything lately? And is there a houseplant you can recommend to one not so skilled in that area?

When I was in high school, French class was a favorite. You can imagine how French spoken with a Southern accent is like honey to the ear.

Someone’s ear.

Somewhere.

At each year’s end we would have a class party celebrating with French cuisine – each student preparing a dish to share. I don’t recall what drove my compulsion for overambitiousness at such a young age, but, while others were bringing crepes and chocolate mousse, I decided upon coq au vin. AND French onion soup. The soup was a breeze and the coq au vin, for a 15 yr. olds first attempt, was okay. Of course the complexity of the flavors was wasted on my classmates.

I should’ve made French toast.

Vous vivez et vous apprenez.

(Yes, I looked that up. High school was a long time ago.)

French toast had been part of my repertoire for years at that age, along with banana boats, hobo packs and anything you can cook on a tuna can stove – Girl Scouts rocked!

French toast is simple breakfast fare, and, with a few additions and modifications, can easily be turned into an even more delightful start to a new day as stuffed French toast. Stuffed French toast sounds fancy, quite the contrary. There’s really no stuffing involved – just some spreading. The ingredients are basic, and the technique, simple. In addition, everything can be prepped the night before so you’re ready to go in the morning, even if you’re not so bright eyed and bushy tailed.

You’ll need: eggs, heavy cream (or half and half), orange zest, orange juice, cinnamon, nutmeg, vanilla, sugar, salt, bread of choice (something heavy duty), cream cheese, preserves or jam of choice and butter. Powdered sugar and syrup are optional for dusting and serving.

I used a blood red orange and blueberry preserves because that’s what I had on hand. This is my favorite brand of blueberry preserves. All of their preserves are very tasty. I just like blueberry.

Certainly use whatever citrus you’d like and choose your favorite preserves or fresh fruit with a little sweetener added. And mascarpone or even cottage cheese could be substituted for the cream cheese if you’d prefer.

Also, I used a multigrain bread from a local bakery but any bread you can cut thicker that will hold up to the dunkin’ will do.

Begin with a shallow baking dish and add the eggs.

Then the cream.Next, the orange zest and juice. I just love the color of blood orange. It’s always so shockingly vibrant to me.

Finally add the cinnamon, nutmeg, vanilla, sugar and salt.

Whisk together lightly to combine.

In a separate bowl combine cream cheese and preserves.

Make 4 sandwiches using the cream cheese mixture.

Dip each sandwich in the egg mixture, carefully covering all sides completely. Place sandwiches on heated griddle or skillet that has been lightly buttered.

Cook 3-5 minutes per side, until golden brown.

Cut in quarters or halves and serve with a dusting of powdered sugar and/or syrup.

What a way to start the day – on the sweet side!

Blueberry Cream Cheese Stuffed French Toast
(serves 4)

Ingredients:

• 4 eggs
• 1/3 cup heavy cream (or half and half)
• Zest of one orange, approx. 1-2 teaspoons
• Juice of one orange, approx. 1/4 cup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 4 oz. cream cheese
• 1/4 cup blueberry preserves (or favorite preserves)
• 8 slices of sturdy bread, sliced thick (I used a multigrain)
• 2 tablespoons butter

Directions:

- Lightly whisk the eggs, cream, orange zest, juice, vanilla, nutmeg, cinnamon, sugar and salt together in a shallow baking dish to combine.

- In a separate bowl mix together cream cheese and preserves.

- Make 4 sandwiches using the cream cheese mixture.

- Carefully dip each sandwich in the egg mixture; be sure to flip being careful to cover all sides completely. Let them rest on a plate while you prepare the griddle or skillet.

- Heat griddle or skillet over low-medium heat. Depending on how much room you have to cook each sandwich, you’ll need to split the butter between batches, roughly using 1/2 tablespoon per sandwich.

- Place sandwiches on heated griddle or skillet, and cook 3-5 minutes per side, until golden brown.

- Cut in quarters or halves. Serve with a dusting of powdered sugar and/or syrup.

Enjoy!

Let me know if you try it and what combinations you come up with. I can’t wait to try it with fresh strawberries during summer. Yum!

Happy Monday morning everyone! Just wanted to quickly announce the winners of the nest drawings…

Mommie Daze – “I love this drawing, but I think I would actually like to gift it to a friend, so it would have three eggs. She lost a baby, and I know it would mean a lot to her to have this representing all three of her children. This spring we are hoping to convert our attached garage into a family room.”

Jill – “The drawing is beautiful! I love it! I’d like two eggs in my nest. I will be cleaning out my kids’ closets– it will probably take me to August between procrastinating and actually completing the task.”

I hope you ladies enjoy your nest in your nest. Please email me with your mailing addresses.

Thanks so much to all who entered!

Like I said, I wish I could draw one for everyone I know. I will be doing these giveaways again in the future so be sure to watch for them.