Green is for luck

Tarte and Parcel was recently turned down for a food blog directory. Apparently, if you blog about anything but food, people don't want to read about it. Whatever. I'm not blogging about food tonight.

Tomorrow is a big day for me. One of those days that can send your life in one direction or another - a crossroads, a left or a right.

I don't like "big" choices. I don't like left or right. I like roundabouts. Don't feel comfortable making a turn? Go around another circle one more time. It takes me a while to figure things out. I usually dont understand why people do things. I don't understand why the dog likes to steal socks and underwear. I don't understand why someone who was one of your best friends last year doesn't even include you in party invite anymore. I dont understand why an ice cream company would make rainbow sherbert with lime vs. pineapple. Orange, raspberry and pineapple is the BOMB!

For luck with my big decision, I made a necklace with green chalcedony and copper. Copper can't be wrong - it like a lucky penny!

Pizzer: The Ultimate Comfort Food.

I guess I have *writer's block.* I don't really have any cute stories to tell, deep thoughts on life or another such silliness. Thank GOD I don't have *chef's block* however. The past few weeks, I have discovered grilling pizza the the BBQ and have to share with everyone how wonderful it is. (Yeah, yeah, I know. I'm a little late to the party on this one.)

Pizza is a wonderful comfort food. With the right toppings, it is the best combo of sweet and savory. And whether you worry about what shoes go with your new DVF dress, will you ever meet Mr. Right or about the European debt crisis and its effect on the US recovery - face it... we ALL need a little comfort food.

So what do you need to grill pizza?

• BBQ
• Pasty Brush with Olive Oil 
• Pizza Dough  
• Pizza Toppings 

To get going, heat up your grill to a medium-high temp. You're going to want to grill the dough on the grill over direct heat. To stop the dough from sticking, use your pasty brush to baste the dough and grill with olive oil.

Roll out your dough (make your own or pick up some from Trader Joe's) on a floured surface. Place dough on grill for 2-3 minutes until dough begins to bubble. Flip using a spatula and cook the other side for 2-3 minutes.

What's next? Toppings! Here are some of my favorites so far...

1. Shrimp, Pesto, Fresh Tomato, Onion with shaved Parmesan and Pine Nuts. 
Secret: Grill the shrimp with lemon on the BBQ before putting on the pizza to add a citrus zest. Don't forget to toast the pine nuts!

2. Proscuitto, Chevre, Crimini Mushroom, Arugula and Fig Sauce.
Secret: Saute the mushrooms in a large pan beforehad. Use a double boiler to melt fig jam into a sauce. Toss Arugula in lemon juice.

3. Chicken, Spiced Pear, Onion, Gorgonzola and Walnut.  
Secret: Cook chopped pear in 2 tablespoons brown sugar and nutmeg. Don't forget the onion and the walnuts - it helps to balance the sweetness of the pear!

Watermelon goodness... at least the puppy thinks so.

Well, summer arrived in Seattle on July 5. Maybe a day or two earlier this year, but I was in Vegas so I didn't know. The HOT weather in LV plus the awesome PNW weather this week had me thinking about the best ways to cool off.  

This recipe is inspired by a recent trip to San Diego. There I visited Searsucker - a restaurant openned by Top Chef alumni Brian Malarkey. I love me the Top Chef and could resist a chance to see Brian in action.

There, I sampled one of the most delicious cocktails that I have had in a while - a combination of watermelon, gin and a serrano chile. In an attempt to improve upon something great, I decided to turn this into a dessert drink.

Watermelon and Serrano Chile Granita

* Ingredients * 
2/3 of a seedless, mid-sized watermelon (about 4 cups watermelon juice)
1 serrano chiles 
2/3 cup sugar 
Splash of Gin
Mint Sprigs

* Instructions *
1. Chop watermelon into large chunks. Puree in blender or food processor. Strain until you have 4 cups of juice.
2. Seed the serrano chile. Mash in a chile using a mortar and pestal. Strain juice. 

3. Combine watermelon juice, chile juice and sugar. Stir until well dissolved. 
4. Pour juice mixture into a shallow pan. Place in freezer. 
5. After 45 minutes, use a rubber spatula to break up the partially frozen mixture. Continue to freeze for another 1-2 hours, breaking up occasionally. 
6. Serve with a splash of gin and a sprig of mint.
7. Do not leave your 4 month old puppy outside alone with the drink. Zeuggie lurked until around until I went inside to get a spoon. He then helped himself to a little... err, a lot of granita.

And it started with a cupcake...

June was the best month ever for Tarte and Parcel. Thank you to every one who has emailed/ texted/ called with the encouragement and comments. I am honored to say that I have followers in Austin, Atlanta, Paris and London. Yep - T & P is global. Still trying to figure out who is reading this in Russia and Malaysia. 

I am truly flattered by the praise for my food and the blog in general as the origins of this blog start in a sad place. A year ago I lived alone -- yes, yes, I know I still live alone -- but my friends were farther than a block way and no one new my name at the local bar. My brother who for most of my life had been my best friend had just gotten married and was off doing the things that newlyweds do. I spent a lot of time alone. I was a dating disaster (karma is getting me back now, since all the men I meet are disasters - but that is another story) and I ate practically every meal alone. 

For the record, I hate eating alone. 

After one dinner on my own, I went to put my 1 plate and 1 fork in the dishwasher. I realized the entire dishwasher was full of 1 plate and 1 fork combos. A couple had been in there for so long that they I think some of the not completely washed off food was looking like a penicillin factory. I broke down in tears on the floor and just sat there for a while. 

The next day I made cupcakes - Blackberry Swirl Pound Cake. Baking takes a lot of bowls, blenders and utensils and all of these need to be washed. My dishwasher quickly filled up - filled up with happy times in the kitchen. 

I started posting my creations to Facebook and sharing with friends. Many people started asking me bring goodies to their dinner parties, picnics, etc. and a few folks were asking for recipes and the like. Last August, I decide to start the blog to take it one step further. Thus, Tarte and Parcel. 

So, thank you for reading my blog, for the compliments. Your support keeps both my dishwasher and life full.  

Today's post give hommage to that very first cupcake. Of course, I can't stop experimenting so I changed things up a little. 

Blueberry Swirl Cupcakes with Lemon Icing 

* Ingredients *

For the cupcake... 

8 ounces blueberries 

3 tablespoons sugar

1/2 cup butter 

1 1/3 cup sugar

2 eggs 

1 1/4 cup flour 

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sour cream 

1 teaspoon vanilla extract 

1 teaspoon lemon zest

For the icing... 

2/3 cup powdered sugar

2 tablespoons sour cream

Juice from 1 lemon

* Instructions * 

1. Preheat oven to 350 degrees. 

2. Puree blueberries with 3 tablespoons sugar in food processor. Set aside. 

3. Cream sugar and butter in electric mixer. Add eggs. Add flour, baking power and salt. Add sour cream, vanilla extract and lemon zest. Mix until well combined. 

4. Line a muffin pan with cupcake liners. Alternate adding batter and blueberry mixture until 3/4 full. Swirl with fork for a marbleized effect. Bake for 30 minutes. 

5. Combined ingredients for icing. Drizzle over cooled cupcakes. Top with fruit if desired. 

 

Fascinated by Fascinators

Since the marriage of Will and Kate, fascinators have become the newest "fashion must" and god knows, I love a good hat. When I cracked my head open last year and got 40 some odd stitches in my forehead (yep, I've crossed ambulance ride and hearing the echo of your exposed skull off the bucket list), I started a collection of newsboys and fedoras since *something* needed to cover-up the bandages.

Sidebar: At that time, I was informed that men don't like hats. WTF men. Hats are hot.

Unfortunately, in Seattle, we are not known for our fashion forwardness. Well, unless you count the grunge movement and who can really count flannels from Value Village as haute couture? Since we are a little behind the times out here, I had to pick a day of costumes to debut my fascinator creation. Let's just say it was Mrs. Peacock in her fascinator in the Lounge with the revolver.

 A good fascinator is made of silk, beads, feathers and a little sparkle. I picked a mixture of peacock, black coque and aqua ostrich feathers. For a extra bit of elegance, I added a black veil and finished the piece off with a vintage rhinestone button. I secured the piece with a few bobby pins, but it could have easily been attached to a comb or small headband.

The hat was a hit. I was invited to make a 2 ladies wedding veils. Of course, theses gals had drunk a margarita or four. My second career as a haberdasher may not take off quite so soon.