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Hi all! Happy Friday! First and foremost we would like to send our love out to our fellow New Yorkers. After a week of hunkering down, I am more than ready for my little weekend holiday upstate. This week has put a new definition of cabin fever for most New Yorkers! I'm heading to the very cool distillery Harvest Spirits for a little tasting and then we're off to the Catskills to do some hiking.
Here is a little dream wishlist that I've gathered of my favorite upstate essentials.
Keep warm, keep safe, and stay tough New Yorkers.
Happy happy Thursday! It has been quite the week in Ft. Greene. First, we want to send our love to anyone who was affected from Hurricane Sandy. We were incredibly fortunate at our little pink house in Brooklyn. I’m happy to report that Ophelia made it through safe and sound and is quite ecstatic about the fresh pile of branches that fell in the backyard. I’m pretty sure that it looks like one giant dog playground to her. I hunkered down with two bottles of water, lamb, artisanal cheese, and wine. Thankfully, my hunkering partner, Dave, was far more practical and brought along two flashlights, enough mixed nuts to feed us for at least a week, refried beans, and a headlamp (obviously).
My sister, Meredith who lives down in New Orleans called several times to check in and offered her expert hurricane survival tips or in her words “how to best enjoy your hurrication”. Her advice included things like: Get plenty of wine. If you lose power, you’re going to get really bored and will want plenty of wine. Keep laptops and cell phones charged. Again, if you lose power you’ll want to be able to watch movies on your laptop and remember that your pickings will be slim because that means no Netflix. Enjoy as much refrigerated/cooked food as possible. Pretty soon you’ll be stuck with peanut butter sandwiches. Oh! And did I mention wine? Get plenty.
Being that Meredith has been through a few of these bad boys, we took her advice very seriously for our hurrication and headed straight out to the wine store to pick up an additional bottle of wine and cooked ourselves small feasts for each meal. The first night we started with burritos. This is Dave’s specialty, so he was in charge. He cooked up a mixture of refried and black beans with onions and served it with fresh salad mix from the farmer’s market. We happily slept in the next day and when we woke up I decided that pancakes sounded like the best thing ever so we piled on our rain gear, grabbed Ophelia, and headed to the market for milk and eggs. I made fresh buttermilk pancakes with loads of butter and doused in Vermont maple syrup and Dave made scrumptious scrambled eggs.
After a few dutiful hours working away at our laptops, I decided that it was time for a little baking and that it had been far too long since I had made Brooklyn Banana Bread. Caitlin enthusiastically agreed so I broke out my beloved Kitchen Aid mixer.
In Caitlin's words, the bread turned out “off the freaking hook”. We all ate it for dessert and have been snacking on it since. For dinner that night we made lamb with roasted brussels sprouts, and mashed potatoes topped with frizzled leeks. We paired it with a lovely Rioja and it was heavenly. Wednesday morning we woke to find that we still had power and water and that the backyard was mostly still intact. Dave whipped up some huevos ranchereos from our leftovers and served a black bean and refried bean mix, rice, tortilla, fried eggs, and a cherry tomato and onion mix. I had been craving it ever since we had the burritos so it really hit the spot.
Now we're all attempting to get back to some sense of normalcy. With our wifi out at the house, Caitlin and I have set up camp at Smooch for the day. The neighborhood has the energy of a Sunday afternoon with people packed to the brim in our local cafes and bars. Parents seem to be thrilled to get their kids out of the house and the off leash hours were full of happy dog owners and their puppies running around like they haven't breathed fresh air in months. We're all hoping to get back to our offices by Monday, but in the meantime we're enjoying our little hurrication with slightly more extravagant homemade meals, wine, and mixed nuts of course.
Black Bean Burrito: Dave doesn’t have a formal Burritos recipe written out, but Colleen and I have a pretty good one that will more than suffice.
Huevos Rancheros : we just threw our leftovers together, but Colleen’s Rise ‘n Shine Breakfast Burritos are fantastic
Lamb with Garlic, Mint and Cilantro
by Stephania Stanley
What you need:
- 4 lamb chops
- 2 tablespoons of butter, softened
- 3 cloves garlic, minced
- 1/8 cup mint, finely chopped plus 4 separate whole mint leaves
- 1/8 cup cilantro, finely chopped
- 4 1/8” slices of fresh lemon
- Dash of salt and pepper
- 2 cups baby bella mushrooms, rinsed
What you do:
Preheat oven to 375° F. Mix butter, garlic, mint, cilantro, and salt and pepper in a small bowl. Spread butter mixture over both sides of lamb chop. Place each lamb chop on a separate piece of foil (large enough to fold and cover with lamb and mushrooms). Layer 1 mint leaf and 1 slice of lemon on lamb. Divide mushrooms into four equal parts and add them to each lamb chop. Fold corners and sides of foil up and twist to close over mushroom and lamb. Repeat for remaining lamb chops. Bake for 15 to 20 minutes. Serve lamb on plate with foil or remove lamb and drizzle juices over the top of the lamb.
Bell Pepper and Black Bean Salad
by essie reilly
What you need:
- 3 15 oz cans black beans, rinsed and drained
- 1 red onion, minced
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup fresh cilantro, chopped
- 3 jalapeno peppers, seeded and minced
- 3 garlic cloves, minced
- 2 tbsp lime or lemon juice
- 1 1/2 tsp group cumin
- 1 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp salt
What you do:
In large glass mixing bowl, combine rinsed and drained beans with remaining ingredients and gently toss until mixed. This salad is best if made in advance so the flavors have time to mingle. Cover and refrigerate for up to 2 days. Let stand at room temperature ½ hour before serving.
Serves 8-10 as a side dish.
Stew in a Pumpkin
By Megan Kramer
Last week while I was home for a visit, the whole family went out to a pumpkin farm- we had a blast (kids and adults)! We went on a zip line, pet goats, fed alpacas, and ate donuts and cider until it was time to take the hayride out to pick out our pumpkins. Everyone picked out their perfect pumpkin, and we chose one special pumpkin to become to vessel for a pumpkin stew. This is always one of everyone's favorites. The kids think it's the coolest thing that they can eat out of a pumpkin! It's a great way to get them to eat a really healthy meal that they think is just plain fun! They also love to help clean out the pumpkin; I added a picture of my adorable niece Delani helping! It's one of the best stews I have ever had- seriously. The pumpkin adds the perfect amount of sweetness- it's so good! So use up those pumpkins and have a Happy Halloween!
by Megan (adapted from Taste of Home)
What you need:
- 2 pounds beef stew meat, cut into cubes
- 3 tbs canola oil, divided
- 1 cup water
- 3 large potatoes, peeled and cut into cubes
- 4 carrots, sliced
- 1 rutabaga (peeled and cubes)
- 1 small squash (peeled and cubed)
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbs beef bouillon granules
- 1 can (14- 1/2 oz) diced tomatoes, undrained
- 1 pumpkin (10-12 lbs)
What you do:
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, rutabaga, squash, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Hello & Happy Friday, friends!
It's been a long week but we made it! You know Halloween is just around the corner when Hobby Lobby and Good Will are far more packed than the bars here in Bloomington Indiana. My friends got in the Halloween spirit with a scary movie marathon/zombie makeup practice round last night... it was a TND for the books.
Today I am very excited to introduce you all to our Friday Feature: Tracie from Brooklyn Charm! Brooklyn Charm is an adorable jewelry shop in Williamsburg that has everything you're looking for in a new piece of jewelry. From understated charms to statement pieces, cutom designs, supplies and cheap classes, Brooklyn Charm has you covered! I popped into Brooklyn Charm this past summer when I was in Williamsburg for the day and fell in love, and I guarantee you will too!
Be sure to check out Brooklyn Charm's
& don't miss Tracie's DIY tip at the end of the interview!
Tracie From Brooklyn Charm
1. Tell us about your journey into the jewelry-making world, was owning a store like Brooklyn Charm always your dream?
I was 14, my best friend, Christine's mother banned us for being friends. Christine was my only friend, I had a lonely boring summer before high school. I made my first necklace the summer of 1997, and it took me days to make it. Thousands of little sequins strung up on a stretchy string in a twisted design, made into a choker. I actually wore it for my freshman year book photo, so there is documentation of it! I kept up with it on and off all through out high school. After a trip to Mexico at 15, I was inspired by the tribes selling beaded jewelry on the beach to tourists, so I took that idea, and strung my jewelry up on hanks the same way they did, and sold them in between classes and at lunch at school for $1-$2 each. Even the principal bought something from me. That was my first taste of entrepreneurship.
I spent my first 3 years of college focusing on art. Ceramics, woodworking, sculpture, painting, I dabbed my hands in everything. I was not until my last 2 years of college that I really focused on my skill, by joining the metalsmithing jewelry program. I also worked at Micheals Arts & Crafts for 4 years of my college career. Though I was training for a skilled, artistic trade, I stuck to my "crafting" roots by teaching jewelry classes at Micheals. I also worked private events making jewelry for birthday parties and sponsored events, until I graduated in 2006 and moved away to the East Coast.
I worked several jobs I HATED my first year on the East Coast. I joined Etsy about 6 months into it's existence, just selling my handmade jewelry and vintage jewelry collection. Even though there were not many sellers in retrospect to today, it was still saturated with other jewelry sellers. So when it came down to it, I felt like I was just trying to sell my jewelry to other people doing the same thing. This is where it hit me....Sell supplies to my competitors. I had come across some really amazing, affordable domestic wholesale supplies, that focused mainly on vintage jewelry and components. So I started listing supplies in Etsy. It took me 2 months to make $75 on etsy selling my hand made jewelry. I made that much the first night I started selling supplies!
Epochbeads.etsy.com became an instant hit on Etsy. Supplies were flying out the door, I could barely keep up with orders. I hired my first employee about 6 months after i started selling supplies on Etsy. During this time, I was also selling my hand made jewelry at Artists and Fleas in Brooklyn. My jewelry did not sell so well in the beginning, but over time, I honed in on my craft, kept up with the trend, and worked my ass off, and it paid off. My jewelry was selling AND my supplies we selling. But my bank account was not rising....it flat lined. Something had to change.
This is when I came up with the concept of "custom designed jewelry". I placed the supplies out on the table for the customers to pick out the pieces, and I make it for them on the spot. Like the supplies on Etsy, the concept was very well received with the shoppers. A year after introducing "custom designed jewelry" I opened Brooklyn Charm in Williamsburg with the help of my now husband, and we have been growing ever since.
My dream as a child was to be rich and famous, now it is to be a successful independent woman. I never dreamed of a store, but I wouldn't change how things have turned out for me. I believe everything happens for a reason, and if I can not be rich and famous, maybe Brooklyn Charm can be =)
2. What is your favorite piece in your shop right now and why?
That changes daily, but I think right now it would have to be the chest plate necklace. It weighs about 10 pounds, and is not practical to wear, but is a super fun, statement piece made of pyrite, faux pearls, real pearls and vintage brass components. It took weeks for us to make, with the help of 10 staff members, it is the most time consuming, costly piece in my collection. But also the most fabulous!
3. It's so impressive that you're able to offer affordable jewelry-making classes in addition to the custom orders and general shop upkeep! What is a typical class like?
Our classes can run from 1-2 hours long, depending on the class and how many take it. Each person learns a specific skill. They are provided supplies in the class, and generally there is some left over supply to take home. We also offer 25% off any supplies they purchase that day, and on a following visit. Our teacher Kishi is very informed, and a super sweet girl. We are so lucky to have her!
4. Where do you find inspiration for your art?
EVERYWHERE. I will walk down the street, and look at a pile of leaves, and the colors will inspire me. The way someone's hair falls, the smell of a bakery. Things just seem to trigger in my creativity when my senses are on high alert.
5. Any big projects in store for you and/or Brooklyn Charm that we should know about?
This winter, we are at Artists & Fleas in Chelsea Markets (until the end of November), Union Square Holiday Market (mid Nov - December 24), Columbus Circle holiday market (Nov. 28-Dec.24). We are also participaing in Etsy's anual Holiday sale as a sponsor, giving away free charm necklaces to each guest, and also joining Etsy in a group learning event that will be aired on their video blog.
I do aspire to open another store one day, but this business is hard, and takes a lot of people to help run it. I am still tuning out how things work around here. And until I perfect it, I will stick with the one location and occasional pop up shops for now.
Tracie's DIY tip:
Never Make Your Art on an Empty Stomach!!!
All inspiration and drive will go away, and putting off eating is not healthy. For me to be content with what I make and do, I need my belly full!!! I am a total foodie, so I am always trying new foods, which can be pretty inspiring. Restaurants are a great place of inspiration. Each place offers it's unique form of presentation, and I find restaurants, especially here in Williamsburg to be especially creative and inspiring.
ohh, poor me. here's the view off our deck...
speaking of the deck. look how nice it looks freshly painted a normal deck color (it used to be blue) with fall leaves, and red toes...
here's a PERFECT fall meal to get you into the mood of the season....
Pumpkin Spice Soup
by La Reina Bates
What you need:
- 1 medium sugar pumpkin (approximately 4 lbs., also called pie pumpkins)
- ½ cup water (put in oven with roasting pumpkin)
- 1 large onion chopped (white or red is fine)
- 2 large carrots peeled and chopped
- 3-4 garlic cloves chopped
- 1 bay leaf
- 3 tbsp olive oil
- 1 tsp salt
- 3 tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ ground black pepper
- 4 cups veggie broth
- 2 cups water (or more if needed)
- 2 tbsp fresh orange juices
What to do:
Preheat oven to 400 degrees F. Slice the pumpkin in half from stem to bottom and pull halves apart. Scoop out seeds and pulp from each half with a spoon. Season each half with salt and pepper and place on a cookie sheet, rind side down. Place a glass cup filled with ½ cup of water on the cookie sheet with the pumpkin. Roast for 45-60 minutes, or until tender (line sheet with foil for easy cleanup). When cool enough to handle, run a knife through the insides of the pumpkin in roughly 1” pieces and scoop out insides.
After pumpkin has been roasting for about 20 minutes, start on the rest of the soup. In a large pot, sauté onion, carrots, garlic, and bay leaf in olive oil over medium heat until softened, about 10 minutes. Add salt, cumin, coriander, ginger, cinnamon, and pepper and stir until everything is well coated, about 30 seconds. Add broth and water, and bring to boil. Reduce heat to low and simmer partially covered about 15 minutes. Add pumpkin pieces and simmer for another 15 minutes. Add orange juice and simmer for 2 more minutes. Discard bay leaf. Transfer soup to a blender, and blend until smooth. Transfer back to the pot. Add water to the soup if you prefer a thinner consistency, and heat through. Add salt and pepper to taste.
Editor’s note: When I added the pumpkin pieces to the soup, I placed the pumpkin seeds in the oven on a baking sheet and baked them according to this recipe. I sprinkled toasted seeds over the soup when I served it. I was out of coriander, so I used 6 cloves instead. I simmered them with the soup the entire 30 minutes and removed before I blended the soup.
And here's my latest crafting craze...
Rolled magazine frames. Our craft get-together at this week's Glue Gun Mafia was these frames and we had a blast! I'm definitely making these for holiday gifts this year. I love gifts like this, that can be done on the cheap but that look nice and have a personal touch-- be sure to fill the frame with a photo that the recipient will like. Go here to learn how to make these. And here and here. Have fun!
So far, my Fall has been full of wonderful people and wonderful views. Louisville is absolutely stunning in October, and as a bonus, I also got a taste of Colroado Fall when my husband and I visited his daughter in Boulder.
Below are a few snapshots capturing my Fall heaven. Enjoy!
Back in Kentucky... pumpkin patch at Foxhollow Farm & a Festival afterparty at my friend's farm house (complete with chili, strung lights & wine).
Leaf-spotting in Louisville. This doesn't even begin to do it justice! Come see it for yourself ;)
The lovely Laura Marling, live and up close at a venue in Louisville; the perfect tunes for a chilly Fall night.
Oh, October. I really and truly do love you. I must admit that each year I'm a little hesitant about your arrival, but once you start giving me your crisp cool air and enough oranges, reds, and purples to make any girl who has taken 2D color theory swoon I remember how much I've missed you. Now that I've decided to stop being in denial that cold weather and shorter days are indeed right around the corner, all I can think about is pie. After my weekly run to the farmers market and a visit to the park with Miss Crazy Pants, I headed back to my kitchen for some good old fashioned pie making and I knew exactly what I wanted to make, pumpkin pie. I didn't want just any pumpkin pie though, I wanted my chocolate chip pumpkin pie. I've been making this recipe for a few years now, and quite honestly it's a small miracle that the pie ever made it to a photo shoot. By Sunday night I was shamelessly digging away at it after a giant pasta dinner (with duck prosciutto no less) and haven't been able to resist it for even a moment when I enter the kitchen. This time I added a little Cornelius applejack to mix things up and holy moly is it good. I suggest this pie for breakfast, a mid-afternoon snack, or as a traditional post-dinner dessert.
Chocolate Chip Pumpkin Pie
by Stephania Stanley
What you need:
For the crust (makes two 9 in. pie crusts):
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 16 tbsp (2 sticks) unsalted butter
- 1/4 cup to 1/2 cup ice water
For the filling:
- 1 15oz. can pumpkin
- 3/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. sea salt
- 3 tbsp Applejack (or Bourbon)
- 2 eggs, slightly beaten
- 1 14oz. can sweetened condenced milk
- 1 cup semi-sweet chocolate chips
What you do:
For the crust:
In a food processor combine flour, sugar, and salt. Pulse to mix. Add butter and and pulse until the mixture is similar to a rough cornmeal. Keeping the processor going, slowly add the ice water one tabelspoon at a time. Continue until the dough comes together while mixing in larger clumps. Be sure not to over mix.
Divide crust into two separate parts. Form them into small discs, wrap in plastic wrap and refrigerate for about an hour (or freeze for about 15 minutes). If you're not making a second pie within the next few days, store the second crust in the freezer until neeeded.
For the filling:
Preheat the oven to 425° F. In a large mixing bowl combine pumpkin, spices, and applejack. Using an electric mixer, stir until ingredients are well blended. Add eggs and condensed milk. Mix well. Add chocolate chips Stir to mix.
Take out the pie crust and using a rolling pin, roll out the dough on a generously floured flat surface. I suggest rolling and then turning the dough clockwise 1/4 of the way and repeating so that you get a nice even crust. Once the crust is rolled out to approximately a 9-inch circle, gently place the pie crust into a buttered pie dish. Fold the edges underneath itself and pinch the edges forming a traidtional pie crust pattern.
Pour the filling into the crust.
Bake at 425°F for 15 minutes. Lower heat to 350°F and cook for an additional 35 to 40 minutes. Cool pie for at least 30 minutes before serving.
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin
Happy Monday! I hope that you all had a wonderful weekend! I spent the weekend baking pumpkin pie (recipe coming Wednesday!), eating a very spicy meal at Mission Chinese, and enjoying a very lazy Sunday afternoon cooking and planning a little trip upstate.
This week we're sharing our fall projects. Whether it's learning a new cooking technique or reorganizing our homes, we've got it covered over here at Thursdays. To kick it off, we have Sara here sharing some of her fall project inspiration.
What are you working on this fall?! Need a little advice? Leave a comment below!
Home Grown Fall Fun
by Sara Lowman
Work for me has been a little bit of a hurricane lately, but it’s all the more reason that I needed to carve out some space for friends and family. What I’ve been up to:
I took in the Fall upstate in my hometown of Elmira, New York. My mother and I had fun visiting our favorite farmer’s market for the best kind of decorations—home grown!
Being totally tunnel-visioned with work, I didn’t even realize the trees were changing until I got upstate!
My mom at our favorite Farmer’s market.
Loving this mix for a fall bouquet!
Obsessed with peppers, and this color scheme!
Mums for your doorstep.
Indian corn takes the cake for my favorite Fall decoration. It’s earthy and elegant.
To top it all off, we lucked out with the farmer’s last batch of summer corn.
When I got back to NYC, it was back to business as usual, but being home reminded me how important it is to get out and away. Inspiration is everywhere, and that becomes really apparent when you take a moment to breathe.
Happy friday everybody! I am so sad that burnt orange week has come to an end, I for one really enjoyed it! I have had such a hectic week and knowing that I had an awesome post about my favorite color everyday to look forward to really helped me get through! My other highlight of the week was that it finally started acting like fall up here in New England! I got to wear boots and a scarf everyday this week!
I wish you all a fun and delicious weekend!
This Week We Posted
I showed you all my take on butternut squash soup! I added roasted shallots and apples and they really added some new dimensions of flavor!
This looks delicious and a perfect way to hide the fact that I would be eating mostly lettuce! Dinner tonight? Check!
As you all well know I LOVE orange so I love the idea of a fall wedding where you can incorporate it's awesome colors!
Steph I am so jealous! The Whindam Hill Inn looks beautiful and so relaxing!
This Week They Posted
As someone who is not a huge halloween person, I love this cute and preppy way to decorate pumpkins!
Oh my goodness! I love tootsie rolls and the only thing I love more than their chocolately goodness is the idea of making them myself!
Yum! Not only is this tart gorgeous but it looks like it tastes amazing!
Wow well thse look amazing! I love that the butternut squash is taking the place of the lasagna noodles, so clever!
Boys Like Thursdays Too
Our Favorite Things
DIY Hosting Decor
DIY Interior Design
Textile and Sewing Projects
Boys Like Thursdays Too
Our Favorite Things