Cause For Celebration
December 22, 2016
The Winter Solstice may herald the beginning of Winter but it also gifts us a little extra daylight each day…slowly inching us out of the darkness. Good reason to celebrate to be sure. I’m thinking a Stinger and an arm-load of white fringed tulips are in order.
Stinger: equal parts Brandy and white Creme de Menthe. In this case, on the rocks.
photos: gp
All you could ask for…
December 10, 2016
in a holiday cookie. Gently spiced with deep rich molasses flavor. A crispy edge with a chewy middle. And, best yet…simple. Fifteen minute prep and less than one half hour to bake them off, my adaptation of a Chewy Molasses Cookie from Epicurious.
photos:gp
Along The Way
December 7, 2016
Throughout the year I may stumble upon an idea or an item or two that seem like the perfect gift come Christmastime. If you follow simplequietmodern you may have noticed some of them popping up over the last many months…others just jotted down and slipped into a file until they’re needed. Like now.
Top to bottom:
Set of three natural broom cake testers for you, and two of your favorite bakers. photo via http://lostine.com/collections/kitchen/products/cake-tester
Worse than running out of Champagne is running out of glasses. Everyone could use a specially price set of 8 cylinder flutes at the holidays. The rest if the year they can be put into service as a simple cluster of vases. photo via http://www.cb2.com/set-of-8-cylinder-champagne-flutes/s422283
It reminds me of those great Sputnik inspired Christmas ornaments of the 50’s, but on a much grander scale at 24″. Who wouldn’t love to receive this simple statement? photo via http://www.shopterrain.com/holiday-home-decor/winters-night-star
Based on Woodcut by artist Brian Nash Gill is this simplequietmodern set of 12 notecards. We all know someone who would rather put pen to paper than text. Photo via https://www.purlsoho.com/woodcut-notecards.html#
A perennial favorite… the Heath Ceramics Holiday Candle. Their large modern cup, in Linen, is filled with a soy wax candle by Scents of San Francisco in a warm spicy blend of cinnamon and fir. Photo via http://www.heathceramics.com/decorate-items/candles-and-lighting/holiday-candle
A little retro holiday sweet treat might be in order for someone, like these Bourbon Balls. A simple no-bake DIY that is always appreciated. photo: gp https://simplequietmodern.com/?s=bourbon+balls
Cleaning Up
December 4, 2016
I’m a sucker for a linen dish towel. What can I say? I love natural linen. And, with all the holiday baking, cooking, prep, entertaining and clean-up it seems I can never have enough. A good linen apron doesn’t hurt either. You might have someone on your Christmas list that might feel the same.
Top to bottom:
My favorite Lithuanian linen towel from Fog Linen http://needsupply.com/linen-lined-kitchen-cloth.html
Black linen Garcon apron by Fog Linen http://needsupply.com/life/brands/fog-linen/linen-garcon-apron.html
Black brushstrokes screened on natural cotton and linen by Cotton and Flax is made in the USA http://needsupply.com/linen-tea-towel-brushstroke.html
White dot pattern screened on natural flax by Hawkins New York http://needsupply.com/linen-printed-tea-towel-dot.html
All photos via Need Supply Co.
We gather together…
November 24, 2016
to ask the Lord’s blessing. Thanksgiving. The one day we gather our family and friends in groups large or small, enjoy what everyone has brought to the table, give thanks and enjoy the view.
photos via http://www.remodelista.com/posts/into-the-wild-part-ii-a-canadian-thanksgiving/
You Get What You Need
November 20, 2016
It’s true. And, friends have a way of knowing what it is and exactly when it’s needed. Take this gift parcel that arrived the other day… Buffalo Trace Straight Kentucky Bourbon Whiskey, Agnostura Bitters, sugar cubes, Luxardo Italian Maraschino Cherries, a big juicy orange and a recipe from a favorite bartender for a simplequietmodern Old Fashioned. Just what I needed at just the right time as a gentle Fall has decided to take it’s seasonal turn, home and work projects ramp up and Thanksgiving in just a few days. There is magic in perfect timing.
A rainy, sloppy start…
October 6, 2016
to October had me thinking about something quick, filling and a bit nostalgic…Sloppy Joes. While I can’t remember when I had had one last or if I had even made them before at all, it warranted some further study. Easy enough with a can of sauce, a pound of ground beef and some buns, what would happen if I tried to eliminate the meat? Pretty much magic on the first try and it couldn’t be any easier. Starting with a 15 oz. can of low sodium Sloppy Joe sauce and teaming it up with a 17.6 oz. package of steamed lentils I added 4 oz. of baby Portobello mushrooms that I had pulsed coarsely in the food processor and sauteed in a tablespoon of general use olive oil. As things started to simmer I pulsed 1/2 cup of walnuts until coarsely chopped and added them to the pan for additional texture. Doctored with a couple of tablespoons of maple syrup to round out the sweetness, a couple of tablespoons of bottled barbeque sauce for a bit more tang and a final adjustment of salt to taste they were done. Served up on a traditional soft bun with a side of slaw these have moved up to the top of my Meatless Monday rotation.
photos:gp
Home Grown
September 25, 2016
It might technically be Fall, but it still feels like Summer. And, Summer’s bounty is keeping things green by the armload and basketful thanks to generous friends and neighbors. Until the leaves start to turn and the temps start to drop I’ll be good to go.
Top to bottom:
A tangle of Limelight hydrangea and hops thinned from a friends garden and casually dropped into a simple glass vessel makes a simplequietmodern statement that will last for weeks.
Another surprise package of homegrown heirlooms included these green zebra tomatoes…a welcome addition to a panzanella or caprese.
Taking advantage of the limited availability of Romanesco it was hard to pass up those locally grown.
I planted artichokes in containers this Summer for the color and texture of the foliage alone. Until the first buds appeared I had completely forgotten about the added bonus.
photos: gp
Already?
August 26, 2016
Yep, it’s hard to believe, but Jaxon is turning four. And, If you thought I might finally get a picture to commemorate the occasion, think again. It’s like trying to ask a tornado to sit still and look at the camera. While he knows exactly what he’s doing…he thinks it’s pretty funny putting me through the motions. And, it is. Good picture or not, there will definitely be treats. Biscuits for him and Brown Sugar Pavlova for everyone else. Baby Hambone Jaxon 3000…Happy Birthday to you.
Photo and recipe:http://www.epicurious.com/recipes/food/views/three-layer-berry-and-brown-sugar-pavlova-354211 I’ve made a couple of adjustments to this recipe to simplify things. As abundant as berries have been I used a combination of them all; raspberries, blueberries, strawberries and blackberries. When making the meringue layers you might find it easier to pipe or spread them directly onto parchment and simply peel the parchment from the bottoms when they’re cooled rather than using the suggested pan technique. It’s a bit difficult getting those layers out of the pan, even with the parchment. The end result will be much more attractive. You may want to keep this as a “go to” celebration cake, it’s that good.
For your four legged family members, why not knock out a batch of these Buddy Biscuits? There have been no complaints here either…ever. https://simplequietmodern.com/2012/01/30/ruff-ruff/
Photos of Jax ( such as they are ) : gp
BLT – B + C
July 30, 2016
Now that Summer tomatoes are starting to pop up I’m craving a BLT. A guilty pleasure to be sure, particularly with my favorite bacon from Whole Foods. While I limit my bacon intake to twice a year, a sandwich in the Summer and with pancakes on a particularly cold and snowy Winter morning, I’m left wanting more. Then a friend reveals her secret for a BLT without the B. Cheese! That’s right. Cheese. I had to give it a go. So I baked off a couple of slices of provolone dusted with a bit of grated parmesan until they were golden at 375 degrees. Pulling them from the oven, I let them cool a few seconds and flipped, returning to the oven to brown the reverse. I kept an eye on them, as this went quickly. While they cooled, they crisped up, giving me time to set up the toast, lettuce, tomato and mayo. I assembled as I would my favorite BLT and Boom! Done. And good. I’m not missing the Oink.
I was so excited with that successful result, I decided to treat myself another Summertime favorite, a Vernors Float. A single scoop of vanilla ice cream topped with the oldest soda in America, Vernors Original Ginger Soda, kept it short and sweet.
Photos: gp
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