Pages

Showing posts with label NESTING. Show all posts
Showing posts with label NESTING. Show all posts

2.22.2016

ON QUALITY BASICS + WEDDING REGISTRIES


So long as I am living I will remember this one conversation with my mother that went down at the Washington Square Mall in Tigard, Oregon. (Wow, what an opener!) We were registering for china, and I was a baby. I was an infant! Okay, I was 20. And I was getting married. 

Prior to this funny time in my life I had been a college student at BYU, being all responsible and stuff by sleeping through my all classes (every single one) (I still graduated!), dating a red-haired boy with a beautiful smile, and decorating the hell out of my student apartments. 

I loved putting together my student apartments. I was the one thumb-tacking D.I. drapes above the windows at the start of every semester and running to the store for twinkle lights and accent lamps when things got stressful. This one time I constructed a seating area in my lofted bedroom out of patio furniture and swaths of gauze. I had this giant shipping trunk I'd discovered for $5 at a junk store + loved irrationally even though it was coming apart in giant wedges of deadly stake slivers? Sometimes I ate dinner on it with fancy chipped plates. Come on.

Oh! Relevant! But barely: One time a boy my roommate liked came over to pick her up for a date, wandered back to my bedroom and shouted, "It looks like a Pottery Barn catalog in here!" Not to brag or whatever but, while at the time I didn't really know what a Pottery Barn was, I did know that it sounded like an honor. A mostly useless honor, really--I was getting a D in Econ. Fortunately he wasn't remotely attracted to me and I didn't feel like I was upstaging my roommate with my housewife skillz (#roommatecode!) (#byu!), because my roommate, it must be said, had a really great rack and wasn't failing Econ. (#actualcatch!)

I'm still mostly bad at everything valuable in life, but boy do I love putting things together in a somewhat cluttered yet ultimately pretty, eye-pleasing way. It feeds my soul! Poor Brandon sometimes says, "Can't we just enjoy this for a couple months before you do something different?!" (He also sometimes takes down the twinkle lights while I'm in Arizona for a funeral, but what can you do? The man does not appreciate twinkle lights.), but what can I tell you, B? When all else fails and something's dumb, I can switch the chairs in the living room + pull out a table cloth and feel instantly better about things. So there.

There is a point to all this, probably. 


Oh yes! So there I was, holding my scanner gun aloft, thoughts midair, attempting to register for grown up things while also being a very young person, knowing instinctively that I would never be able pick out just one look for the rest of my life (and / or until the last plate broke and I'd get to buy a new set), and so my mother, sensing my distress, proclaimed unto me the following:

"Plain white. Trust me."


Yes ma'am! 

NOW, THESE ARE MY THOUGHTS ON THIS: 
and ultimately the reason why this was the best advice ever in my life

I'm a scatterbrained ninny most of the time. I can't help it! I've moved around a lot in my life and I feel like that's contributed a lot to my somewhat scattered life with my somewhat scattered interests. I like a lot of very different things. Still to this day I could never pick an aesthetic, hobby, home style, lifestyle, that I know I could settle with for the rest of my life. Or even an entire year! (Oh but I've gotten real close!) I'm a windy person, in that my whims like to chaaaaange with the breeze. 

Snowe emailed about collaborating with their line of simple, white, basic, beautiful dinner, drink + serving ware, and I knew. I knew the way you know about a good melon. We were MFEO.

Because, as my mother once told me: 

"Plain white. Trust me."

So, back story accomplished, let's move on to the pictures, shall we?

With help from Snowe, I styled a few of my favorite "looks" ("feeeelings!") over the weekend. Not necessarily place settings, not especially dinner party ready, just fun. All featuring favorite doodads collected over the years; all held together by this one impossibly beautiful set of porcelain, sterling silver, and Italian crystal. Here we go!

A LITTLE BIT GIRLY /





When I was in high school I went through a massive pink phase that never fully left me, and then recently, after my grandma Shirley died, I rediscovered my love of obnoxiously feminine florals. Add in mini marshmallows and ya got it.



(This plastic cutlery is from Michael's and it. is. fun.)

Snowe porcelain is oven safe! Microwave and dishwasher too, and its slim profile makes it stack together in your cupboard like a dream. 

I just want to say while we are here, sugar-free jello in antique cut glass is a really good way to go, thumbs up.


I like this frilly little look. Good for a tea party, a little lunch gathering, or some rather important business meetings. :) 

A LITTLE BIT GROWN UP / 
only a little bit though, let's not get carried away


While I was in Paris last April, the one thing I was consistently taken with was all the simple, rustic dinners at the most crowded outdoor bistros, and the simple, beautiful way in which that simple, rustic food took center stage. Maybe like me you think about French food and it starts to get all fussy, but these meals were the exact opposite. And so easy to replicate.


A couple sprigs of bay leaves for garnish, small handfuls of scattered nuts + dried fruits, the simplest florals on the planet, lots of cheese, and a really beautiful roast chicken.

none of my ladies were harmed in the making of this table setting



A LITTLE SOUTHWEST-Y /


It's been a long time since I lived in the desert, but on recent trips back I haven't been able to keep myself from raiding every local Goodwill I pass for physical reminders of my first 12 years. 


LIKE THAT CROCHET HOT PAD. (I told my aunt, "I could just make that . . ." and then she said, "Or you could just BUY it, now." #logicwins!) 

Now that I think about it, I think I've instinctively been gravitating toward this look for years--who knew!? ;)


(I almost wanted to put little potted cacti on the table and then I realized, yeah that's probably a dumb idea; spiky things when you're reaching for the butter?)

AND SOMEWHAT FARM-ISH /


Oh gosh I can't help myself. Sometimes I like to see all of my things! all at once! Brandon's people are farming people, mine aren't, so this is new territory for me, but what with this crumbling farmhouse we're living in and the barn out back . . . the miles and miles of wheat fields and cows wherever you turn. . .  I think I've been grandfathered in?


Currently the favorite. Easily.


Anyway and worth noting: these chef's towels will make you weep! Beauty! I've ordered similar linens on Amazon before and those just do not feel the same. Those feel like towels. These feel like parsnips and turnips and goats in the back yard. AND they have these amazing connected ties that make it double perfectly as a chef's apron. Dude.


And if you ask me, that's a damn good way for a towel to feel. ;)

. . . until we make our next move to a houseboat somewhere wherein I will decorate with fishy stuff and seashell themes. Hey! Here are some sources!


Snowe provides all sorts of sets, so it's easy to get exactly what you need for your unique situation, all the basics for life itself, while taking all the guesswork out of it.


Whew! This post was brought to you in partnership with Snowe. And the hoarded contents of my basement. ;) 

2.09.2016

CROCHET HEART TUTORIAL FOR VALENTIMES!


Thought THIS might be sorta fun!

A few things: 1. I'm pretty bad at this. ( By which I mean both crochet and video tutorials.) 2. I have a particularly dumb sense of humor. 3. Why did the quality come out so poor? 4. This probably won't even be helpful at all.

But maybe it will be! Press play and find out!

2.04.2016

QUICHE QUICHE QUICHE!


We end up with a few too many eggs at our house fairly frequently. Our girls are cranking! And there are only so many scrambled egg with creme fraiche lunches you can prepare before you start to feel like you're not living up to your potential in the kitchen.

And then it dawned on me: Quiche! Such a weird word I don't really like saying it! But I'd always wanted to learn to make it!


Why was quiche so huge in the 80s I honestly don't get it? Apparently it's making a comeback? That's a funny thing to consider.

The whole thing is a funny concept, quiche. Egg pie. I mean, it makes all the sense in the world, it's healthy and light (or not-light, if you don't want it to be), and it's a great fridge buster for all your on-its-way-out produce . . . but it's the whole fancy lady party element of the quiche with the bridal showers + shell light sconces + pale pink sofas that I find most curious. You say "quiche" and I instantly think of Troop Beverly Hills. Which is dumb, there wasn't even any quiche in that movie! Just body waves and perms. 


We happen to have a Costco sized bag of broccoli burning a hole in our fridge, and no cheese in the house minus parmesan, so this is what we happened on this time.

This time also Brandon got a heart in his quiche crust. Next time he's getting devil horns.  ;) 

Here's my favorite way to do a quiche so far! 

BROCCOLI QUICHE
Ingredients
2 tlb butter
1/2 onion, diced
1 tsp garlic, minced
2 cups fresh broccoli, chopped
2 carrots, peeled + sliced 
1/4 cup cooked bacon, chopped
A few sprigs fresh oregano, chopped (about 2tbs)
6-8 eggs, beaten
1 1/2 cups milk
1 1/2 cups parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 unbaked pie crust (premade, not premade, the world is your oyster!)
Method
1. Preheat oven to 350 degrees F
2. Fry up some bacon! Low heat please. Once finished and cooling, pour out excess grease and sautée onions and garlic  in the same pan over medium heat until translucent (no me gusta crunchy onions)
3. While waiting on the onions, whip eggs in a large bowl until frothy. Add milk and cheese.
4. Add all your veggies + extras and hoo-diddles! 
5. Roll out your pie crust, lay it over your greased pie tin or tart pan, gently smoosh it into place, then pour your egg mixture on in.


(Raw onions in this one, because I hadn't learned my raw union quiche lesson just yet.)

Bake for 60 minutes at 350 degrees or until the center is no longer wibbly.


Then take lots of photos of it in various settings because you have an Instagram account and that is what's expected of you!

Purty!


Second favorite quiche set up at our house so far: shredded cheddar cheese + cooked maple sausage, chopped up all crazy. Oh yeahhh.

Let me know if you make it and how it turns out!!

SHOP THE POST:

1.20.2016

BLUEBERRY CAKE WITH A HUCKLEBERRY GLAZE




One of my resolutions this year is to Bake More Cakes (more on this later). 

Feels like something Anne Shirley would approve of, doesn't it? Marilla as well! Look out for mice! 

(Part of me thinks I am really going to have to learn how to make my own raspberry cordial and just get it over with. HERE is what looks like a decent recipe. Should we do it together!?)



Another one of my resolutions is to "homeschool" Huck this year until he starts Kindergarten in the fall. (I take that term "homeschool" so very loosely, do not expect anything grand.) 

Baking with your kids is one of the best, most covert learning moves a parent can pull. Sequences + memory, balance + motor skills, following directions, basic math, blah blah blah. So I roped Huck into this one and the two of us made a blueberry cake yesterday out of the sad, dying Costco blueberries I thought looked good at the time. What happened, Costco!? Then we threw on a huckleberry glaze for our Huckleberry Hero. Fancy how he actually likes the fruit that sparked his nickname isn't it.

(PS-You can watch us being dorks + making said cake on snapchat if you wanna. (username: heynataliejean) (you guys I freaking love snapchat))

Here's the recipe! It came out pretty great. Needed more sugar in the batter maybe.

BLUEBERRY CAKE WITH HUCKLEBERRY GLAZE

Ingredients
2 cups flour
2 tsps baking powder
dash salt
2/3 cup vegetable oil
1 1/2 cup sugar (recipe called for 1 cup, it might need closer to 2 cups)
2 eggs at room temperature (note: after having had my chickens the last few months, guys. room temp eggs make SUCH A DIFFERENCE)
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries, lightly coated in flour (we forgot that part, they sank straight to the bottom! SCORE!)

Method
1. Combine flour and baking powder in a medium bowl and sift to combine.
2. Combine eggs, sugar, oil, and vanilla in a separate bowl and whisk until light, fluffy, and creamy.
3. Combine dry ingredients with wet in three parts, alternating a third of a cup of milk between each dry addition. Mix well, then add your blueberries lightly coated in flour. (Don't forget this bit.)
4. Pour batter into a greased cake pan (mine is 9") and bake at 325 degrees F for 60-70 minutes.




Once finished, allow to cool for up to an hour but at least 30 minutes before glazing.



For the glaze: Stir 1 1/2 cups powdered sugar, 1/2 cup heavy cream, and 1/2 tsp vanilla in a double boiler over simmering water until completely dissolved and smooth. Add a cup or so of store bought huckleberry syrup because I ain't that fancy.




AND ENJOY!



This was actually a really fun recipe (lots of steps) and it came out pretty spectacularly. Even Brandon loved it! (I swear the man does not love sweets.)


I see you, Henry Holbrook.

11.20.2015

THIS IS A POST ABOUT SOUP!




If you like . . . I now present an ode unto soup weather. 


Oh, soup weather! Soup weather is my favorite weather. It's also Brandon's favorite food. After spaghetti. He likes to order the soup of the day whenever we go out to eat. I think that's funny. Who orders soup? Well, Brandon orders soup and I'll tell you why I think that's weird. Because soup is an at-home food. You know what I mean?

Soup is an "at home with you and cold toes and a blanket and a 'this will cure everything'" attitude food. Soup is a determination food! Soup is a "here, let this help you" food.

It's also a pantry busting food, when you're like, I also have this can of beans? . . . Whatever, throw it in.

(We once got a curry carrot soup once from a restaurant over on 6th that nearly blew my mind, so don't take this as gospel or anything.)

I like soup because I like making soup. And eating it, but making it is the best. It simmers on the stove and everything just feels good. I think I may have rambled on about this in the past. But it's too much vegetables and herb bits for the small guy, at least the way I like to make it, and so soup right now is a just-me and B thing and Huck just gets to play third string with his peanut butter sandwich. You say "soup" and Huck gets this look on his face like maybe I've just suggested worms. But let's knock that off! Yeah?

Slight subject change? I've been trying to take advantage of our porch this autumn whenever possible. It's crappy and it leaks, but it's there! And it often has views of chicken rumps, so, what on earth could be better than that. So most days when the sun is out we try to take our lunch to the picnic table to get some fresh air. Tomato was our menu. Tomato Soup with some grilled cheese? Forget it. We got some goals. 


Buuuuuut it was a tiny bit freezing that day.


Right, Huck? So we brought it indoors. 


Hey kid, don't spill. ;)

11.19.2015

FRIENDSGIVING!


Over the weekend, after what was I think a tough, stupid week for all of us (understatement), I got to throw a little dinner party for some of our friends with our new sponsor, Mouth

It was exactly what the doctor ordered.


Also I got to set the table with all my fancy fixins I never get to use!

All I'm saying here is that a dinner party with friends you love is a cure for whatever ails you. Big heartaches and little alike. 


Alexis brought over Chicken Tarragon Soup and we served it in bread bowls. And then we busted out the Romeo + Juliet soundtrack on Spotify and, look. HYGGE, SON!


One of the best parts of the night was when my friend Nate stood up with the bowl of chocolate covered Cheerios in his hands and said, "OH. MY. GOSH. EVERYBODY. HAS. TO TRY. THIS NOW." It about made me glow with cheesy happiness. I used to buy the not-Jacque Torres version IN BULK at the Trader Joe's in Brooklyn whenever they were in stock, and yeeeeeeees son. I was so excited when I saw Mouth carried them that I had actual exclamation marks hovering over my  head. !!!!!  

A few more photos from our night now, as is blog custom.


I'm a lucky girl to have these friends. They all brought all their kids, too, because a party should be a party for everybody, that's my general theory. So Huck and all his buddies had themselves a pizza and a movie party upstairs, and we hardly heard a peep from them all evening. 

(Cupcakes make excellent babysitters.) 


Friends with fat babies.

And a quick Chicken Tarragon Soup recipe . . . now!

Ingredients
1 roasted chicken taken off the bone
5 tlbs butter
3 cups sliced leeks
3 tlbs flour
4 c chicken stock
4 c heavy cream heated (Alexis says she throws some goat cheese in here too, just for funsies)
1 tlb tarragon, chopped
1 tsp salt
1 lemon, juiced and zested

Sautee leeks in melted butter in a large soup pot. Add salt and cook till translucent. Add flour slowly until mixture has thickened, then add heavy cream, a half cup at a time, while stirring, and then the stock, same method. Add tarragon, lemon juice + zest, pulled chicken, mix it all up, let it simmer 10 minutes. Enjoy!