Autumn in New York City

Mr. O and I are off today for a weekend get away in New York City and I couldn't be more excited. Autumn is my favorite time of year so its no surprise that its also my favorite time to visit The City.

Did I mention we are going with out the littles? Yep, this is only our second time to leave Little Mister and Baby Duex. I know we'll both miss them but I'm not going to lie I'm really excited about waking up Saturday morning and lounging with no responsibilities for a few hours. Enjoying room service, reading the newspaper.. isn't it always the little things?

So, it all started with All I Want for Christmas post from last year. (Yep, there's a nod to RPatzz in this list, natch.) I should have known that Mamere was taking notes! So she surprised me this year with a 6 course tasting dinner and *possible* meet up with Chef Eric Ripert tonight at his restaurant, La Bernardin! I have had a mild crush on the French gentleman-chef-extraordinaire for years now and I'm pleased to say Mamere now shares my, ahem "interest."

I am so excited about dinner and I fully expect to embarrass Mr. O by taking pictures and taking notes. If any turn out I'll be sure to share them with you along with our menu.

With dinner reservations booked Mr. O asked what I wanted to do during the rest of our time. I immediately thought of the Metropolitan Museum of Art! As you may recall from my latest book review I'm slightly obsessed with the museum at the moment. There are a number of pieces I can't wait to see but I'm most looking forward to viewing my favorite Van Gogh, First Steps. I've loved the intimate love shown by father, mother and child in this painting from the first time I saw a photo of it and now that I have children of my own its even more moving. I actually have a framed print in our home and smile every time I see it.

I also got a great recommendation from a girlfriend for visiting Bryant Park. Their Christmas vendors are up and its supposed to be charming and beautiful, plus it's just two blocks from our hotel. Perhaps we can pop into the Bryant Park hotel for a scotch to warm us up! Isn't autumn grand?

Hope everyone has a lovely weekend! See yall next week.

Cheers, 
Ouiser

Butternut Squash Kugel

One of the many reasons I love twitter is the group of women I've met through a mutually shared ... umm ... errr ... love-hate relationship with Twilight. Mr. O would probably say otherwise but I can really only discuss Twilight for so many hours before I digress to other topics. Usually the discussion turns to our kids, husbands, jobs and the crazy guy on the metro.

In the case of today's recipe it was a "whatcha cookin tonight" chat. I have two lovely, sweet and funny as hell fellow mom friends who educate me on a whole host of things including their faith, Judaism and some of their traditions. Lets call them Mrs. R and Mrs. Z, they are always around to answer questions and make me laugh. So when they both suggested making a kugel as a side dish I was more than a bit confused. I thought kugel was a dessert, turns out I was thinking of ruglua. Who knew? Okay, apparently a lot of people know the difference. {blushing}

Our farmers market is full of butternut and acorn squash this time of year so after playing around with a few recipes I came up with a butternut squash kugel that was a huge hit with my boys. Both Mr. O and Little Mister were fans, as was Baby Deux but to be fair he'll eat anything and when I say "eat" I really mean "gobble up with the enthusiasm of a man starving."

This works as a great seasonal side dish and the mild flavor would go well with turkey!

Happy Fall Baking!

Butternut Squash Kugel
Serves 6 as a side


1 lbs butternut squash, roasted and chopped
1/3 C butter
2/3 C all-purpose flour
2 eggs
1/2 C sugar
1/3 C 2% milk (plus extra as needed)
1 tsp vanilla extract
ground cinnamon, for dusting
*Optional 6 oz. No Yolk noodles


Pre-heat oven to 350 degrees


Mash together the butter and butternut squash in a large bowl. Whisk together the flour, eggs, sugar, milk and vanilla extract in a separate bowl. Stir flour mixture into the butternut squash (and the egg noodles if using).


Spread mixture into a baking dish and sprinkle top with cinnamon. Bake until golden brown for about one hour.

Cheers, 
Ouiser

My Latest Book Obsession~ Museum: Behind the Scenes at the Metropolitan Museum of Art

Okay, so I'll admit the title isn't exactly winning any friends. It sounds more like the title I'd give a high school paper that had a word count requirement.  But title aside this is one of the best books I've read in years, years I tell ya! And I read all the time.

The author, Danny Danziger interviews more than fifty employees, contractors, volunteers, curators and trustees of New York's Metropolitan Museum of Art for this book. The group couldn't be more diverse, from their backgrounds, professions, personal interests and even their beliefs on art and the museum, the basis of their connection.

Each of the interviews is written in a way that gives the reader a feeling of comfortably chatting with each person while gaining a glimpse into their fascinating lives. Some you just know are going to be great, like Vice Chairman of the Board, Annette de la Renta and Museum Director and CEO Philippe de Montebello while others are a warm surprise like Senior Fire Safety Officer, William Westfield who speaks passionately about his respect for his brother, a fellow fire fighter and all those who fought and died on September 11th.

Monet's Gare Saint-Lazare

I was particularly touched by Juan Aranda, a cleaner at the Met for nearly forty years. Immigrating in 1968, he talks about "owing everything I have to this country and this museum." After a lifetime of hard work he has been able to build the home of his dreams on the beach in his native Honduras and where he plans to retire.

Not every interviewee is as charming but every singe one is fully dedicated to the museum. I was floored by that. Imaging interviewing a cross section of employees at your office. Would everyone feel their life's dedication to the company's success?

Vermeer's Maid Asleep

I also enjoyed hearing from several of the curators and trustees on their philosophy on maintaining and sharing their collections with the public. While I agree it's important to get the public in the doors I do think the museum has a responsibility to educate those coming in as well as entertaining them. It's a thin line to walk for sure.

I truly hope that this has peaked your interest enough to pick up a copy. {just click the pretty little link below} I bought mine on my kindle but I will likely buy a hard copy as well. This is definitely a book I will go back and reread.

And I want to thank profusely the uber talented and (second) best hugger I know, Ms. Tanis for recommending this book to me! *kisses*

Happy Reading!

Cheers, 
Ouiser 

Happy Election Day

Be honest you vote for the free sticker, don't you? 

I can't speak for the rest of the country but for those of us working in the business of politics or in my case a former-political-junkie-turned-stay-at-home-mom just near politics, Election Day is like a holiday. A very nerdy one I'll admit but a holiday nonetheless.


This is the day folks seems to have an extra bounce in their step. When everyone is tuned in to cable news, internet news and yes print news, even more so than normal. There are election night parties complete with election scoreboards and election brackets. Bars have all their music turned down and their tvs tuned in to news channels. There are betting and bragging rights on the line and to be honest jobs and careers on the line as well.


I'm giddy with anticipation for my "watch party" with Mr. O. I've long passed the time when I want to sit in a bar or overcrowded hotel suite as the results come in. When I first moved here in the late 90's you could count on early results but these days you'd have to stay up all night and in some cases (looking at you Alaska and Washington State) days or weeks. Instead we're going to settle in with tasty treats, a good wine and a lot of channel surfing!


In honor of today I thought I'd share a political ad you may have missed. This is clearly a high school student project but it's pretty funny and it features the US House race I'll vote in later today. The 10 term democratic congressman Jim Moran is poised to loose his seat to republican candidate Patrick Murray. Statistical Note: this prediction is based solely on the number of yard signs in my neighborhood.


Oh and the camera angles really made me giggle! 


Don't forget to vote early and often!

Cheers,
Ouiser

Happy Halloween ~ Ms. Paula's Pumpkin Gooey Butter Cakes

Just a quick note to say Happy Halloween! Sorry I've been a bit bloggy delinquent recently. I've been on domestic goddess overload of late. Traveling and baking and preparing birthdays and parties and family visits. But I've got a few things "in the oven" for you so keep your knickers on!

Hoping yall have a spooking scary day filled with grinning goblins and merry monsters! To keep with the theme of the day here's one of my all time favorite recipes from the Queen of Butter, the Dame of the Georgia Drawl .... Ms. Paula Deen! 

All joking aside I'm serious when I tell you these are super easy and I've yet to meet one person that doesn't love these. My advice... cut them small and serve with (home made) whipped cream. Heaven! 

Pumpkin Gooey Butter Cakes

Serves 8

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg


Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan. 
Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.  Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.

And I just have to do a quick plug for her website. I didn't even know she had a website till I started looking for the recipe but it's fabulous! Very easy to find what you're looking for and of course full of quirky sassy Paulaisms! Check it out ... www.pauladeen.com 

Cheers, 

Ouiser

Cheddar Bacon Biscuits

I was browsing through the latest Williams Sonoma catalogue this week, dog-earing nearly every page with accompanying "Oooo I need that" or Mr. O's favorite, "I don't need that but its sooooo pretty."

I find each of their catalogues inspirational but there's just something extra special about this time of year that makes me want to bake and decorate... all the time. So, with that in mind when I mentioned how tasty the Cheddar Bacon Biscuits looked featured in the latest Williams Sonoma catalogue Mr. O jumped on it, suggesting I try them out.

This morning I made a batch and while I do have a few changes and suggestions, make no mistake. 

They. Are. Win.

I'm linking you to the Williams Sonoma recipe here but also detailing it below with my notes and suggestions. 

These are perfect for chilly fall weekend mornings. If you make a batch, by all means please let me know what you think!

Cheddar Bacon Biscuits

12-15 biscuits

6 oz. Bacon, diced (4 slices of thick cut bacon)

2 C All purpose flour

1 TBS Baking powder

1 tsp kosher salt

2 tsp sugar

3/4 tsp freshly ground pepper

8 TBS (1 stick) cold unsalted butter, cut into small pieces, plus 2 TBS melted butter

3/4 C Extra-sharp cheddar cheese, shredded

1/4 C Parmigiano-Reggiano cheese, grated

1 C  Buttermilk

Pre-heat oven to 425 degrees

Cook the bacon till crisp then tear into pea sized pieces and set aside. Pour 1-2 TBS of bacon grease into a biscuit baking pan and set aside.

In a large mixing bowl whisk together the flour, baking powder, salt, sugar and pepper. Cut in the cold butter until pea size crumbs form. A pastry blender would be perfect but I didn't have that so I used a potato masher for a minute or two. Then use your fingers to pinch the crumbs with the butter till it's fully incorporated. 

Stir in the bacon, cheddar and parmesan cheese. Slowly stir in the buttermilk until the dough just comes together. (NOTE: I didn't have buttermilk so I made some by adding 1 TBS of white vinegar to 1 cup of skim milk and letting it sit for 5+ minutes.)

Transfer the dough to a floured surface and gently need the dough by folding over, turning and folding over again. You can also use a roller but I prefer a more rustic look. Once dough is ready flatten to about 1/3 inch thickness and cut using a biscuit cutter. I actually use a mini wine glass I received at a wine tasting nearly 10 years ago. Its the perfect size and the base of the glass fits perfectly in my hand.

Lightly roll each biscuits in the bacon grease as you add it to the baking dish. If you run out of grease baste the remaining biscuits with the melted butter. I only had to use a little bit of the butter for the last two biscuits.

Bake for 25 minutes and let cool for a few minutes before serving with butter, naturally! 

Note: I mentioned to Mr. O that I thought the biscuits were a little dense and heavy to which he reminded me they had both bacon AND cheese. *rolling my eyes* Thanks a lot Captain Obvious! So my thought is next time I make a mini version using a 1 in. or 1 1/2 in. cutter. Of course to accomplish this I'll need to purchase actual biscuit cutters.  Oh well, lookey here... Williams Sonoma has a set of five for $16. I wonder what else I'll find that we "need."

Happy Baking!

Cheers, 
Ouiser

Weekend Getaway ~ Puerto Rico

View onto the beach from the pool

I don't have any deep or meaningful things to say about my surprise girls weekend in Puerto Rico but I wanted to share a few of my pictures. As you might imagine it was divine to escape for a few days and soak up the sun, cocktails and all the girl talk I could fit into the sixty-three hours I was there. 

It would have been longer but I spent 15 hours in the airport or on a plane on Friday. My morning flight on USAir was cancelled and as there were no other flights, they put me on a Delta flight through Atlanta. I was irritated at first but I have to say it was the BEST thing to happen to me. Not only did I have a lovely chat with my seatmate during the flight down to Atlanta, who just happens to be my favorite (in office) politician but I also bumped into one of my oldest and dearest friends from high school. She and her husband were sitting not 25 feet away from me in the Delta sky lounge!

Once I finally arrived at the Ritz Carlton I was in much better spirits.  Of course, no surprise I highly recommend staying here! It's a hop skip and a jump from the airport and has everything I was looking for... a fabulous pool, several great restaurants, a divine spa and a morning mimosa bar... all weekend! There was also a small casino but that's not really my thing so I never even checked it out, though I'm sure it was lovely. 

While there wasn't much shopping I did enjoyed an afternoon visit to Old San Juan. The capitol building was absolutely beautiful as were some of the surrounding buildings. I wish I'd made it to the Coronado area of the island. It has some high end shopping as well as the museums. Maybe next time!

Hotel Fountain

Birthday dessert at BLT

Key Lime Martini = Delish!

My inspiration for our patio remodel!

San Juan Ritz mascot

I'm ready to book next year's trip! 

Cheers, 

Ouiser

Recipe of the Week ~ Bob Armstrong Dip with a side of Mommy Guilt

Buenos Dias Yall!

I'm practicing my Spanish as I pack. Is that enough of a tease to make you ask where I'm going?

Mr. O is sending me to Puerto Rico for FOUR days with my girlfriends and I leave first thing tomorrow morning. I plan to spend my time drinking slushy cocktails that make you giggle when ordering one from the cabana boy, reading countless books who've been waiting patiently in my kindle for months and of course spend a few blissful hours at their spa. Le Sigh. 

All in all I am excited beyond belief but I'd be lying if I wasn't a teensy weensy bit uneasy. This will the the first time I've left the boys for so long and only the second time I've ever left Baby Deux over night.

I know it will be a good experience for me as well as for Mr. O but I am hoping to skype while I'm away. I mean what if Baby Deux picks this weekend to start walking? Sigh... okay I don't like where this post is heading. So lets get back to food shall we? 

Anyone from Texas can probably make this dip without even going to the grocery store because we are hard wired to have all of the ingredients on hand in case there is a queso emergency. (Yes this can happen) However for those that don't here is my take on a Texas favorite! Trust me when I say you'll love it. I'm also including a link to the REAL Bob Armstrong Dip recipe from Matt's El Rancho in Austin. If you find yourself in Austin please go visit Matt's it's an Austin institution that shouldn't be missed. 

Bob Armstrong Dip 
(the easy peasy way)

serves- never enough

1 large package Velveeta, cubed and melted

1-2 cans Rotel  (I like to mix the mild with the cilantro version though you won't need both cans)

3/4 lbs ground beef

1 tsp each ground cumin, garlic powder, chili powder, salt & pepper

1/2 avocado, chopped

Melt the Velveeta in a large bowl in the microwave. It can cook unevenly so it's good to heat for a minute than stir and continue till all melted. Add rotel and stir. At this point you'll need to reheat for another minute of two. Meanwhile mix spices with ground beef and cook over medium high heat in a large skillet. Once browned and slightly crispy on the edges add to queso. Top with avocado pieces and serve immediately with tortilla chips. 

Enjoy your weekend folks and I'll see you next week!

Ole, 

Ouiser

Life in Pleasantville ~ Del Ray's Art on the Avenue

I know I often bore you with stories about my idyllic neighborhood so if you hate those posts you'll want to out click and move along with your day. However, if you love the charm of Main Street I hope you'll enjoy this post.

This weekend was the 15th annual Del Ray Arts on the Avenue. It seems to get bigger and bigger every year (though doesn't every festival?). It is about 6 or 8 blocks of artwork, crafts, food, music and kiddie activities. Basically my perfect afternoon plan for entertaining the littles.

I chuckled at my sweet and slightly sarcastic neighbor (we call him the mayor of our street) told me that the first couple of years no one would dare come to "this part of town" for any reason and now you have to stake out parking by 8am! Apparently Del Ray was once a bit less idyllic. But like most towns established nearly 120 years ago it's probably seen good and bad times.

We spent a good two hours walking up and down the avenue looking at great art work, I have my eye on one artist in particular, Don Ripper. I love his work and one day I'll buy a piece. Take a look at his gallery if you have the time, I don't think you'll be disappointed. Don Ripper Gallery

Here's a good example of his work. He does landscapes and portraits.

I've digressed. As you might imagine with a two and a half year old and ten month old we didn't exactly browse. We targeted our efforts on food, balloons, singing and romping. Enjoy the pics I took and maybe next October you can join us!

people, kids and LOTS of strollers

If this is the ride you get as sheriff I'm SO in! 

Singing a good ole country fav! 

We LOVE Steve the butcher and Jill at Cheesetique

New mural along the community center

Whats a festival with out balloons, lemonade and funnel cake? 

Cheers, 
Ouiser

Recipe of the Week ~ Fleur de Sel Caramels

If I haven't mentioned this before let me clear up any misunderstanding.

I. Am. Not. A. Baker.

I love to cook and I've never met a recipe I can't change which is fine when making savory fare but baking or in this case confections making is much more of a science and therefore things need to be exact.

This is when I should be politely albeit patronizingly removed from the kitchen. I prefer to eyeball amounts. And it is not just because I like to play around with recipes it is because I'm lazy. I don't like having to clean any more dishes/utensils than I absolutely need to which means I estimate a dash, a cup or a tablespoon. And if I get a whim I'll add a dash of cumin or a splash of wine and it usually only enhances the dish. Not so in baking...

Nevertheless, the first time I had one of these delicacies from Artisan Confections a local confectioner, I fell in love. So, when I noticed they printed the recipe in an issue of Capitol File magazine I just had to try them for myself. Now, mine aren't pretty (in fact they are down right ugly) and I would do A LOT of things differently the next time I make them but they taste delicious and I think you'll love them too! If you don't care to put in the hours (and I literally mean hours) to make them you can stop by their store in Arlington (directions) or order them online here.

Before I get to the recipe I thought I'd share a few pictures of some of their other confections. Can you say YUMMY?

Dark Rum

Raspberry Tea

Malted Milk

Cinnamon Caramel

Now that I have you drooling let me share the recipe! And if you do make these I'd be thrilled if you let me know how yours turn out!

Fleur de Sel Caramels
Makes 75-90 caramels


16 oz. sugar
2 oz. corn syrup
4 oz. water
4 oz. salted butter
16 oz. heavy cream
1 vanilla bean pod (or 2 tsp vanilla extract)
1tsp sea salt
1 1/2 lbs bittersweet chocolate, melted
Fleur de sel for garnish
candy/oil thermometer


Combine sugar, corn syrup and water in a large saucepan and cook over medium heat without stirring until dark brown and just beginning to smoke. This takes about 20 mins but once its begins to look slightly brown it cooks quickly. Do NOT walk away. I burned the first batch.


At this point add the butter, cream vanilla and sea salt. Stir frequently until the temperature reaches 248 degrees.  Pour into a lightly greased pan to set. I used an 8 x 10 inch pan and let them cool in the refrigerator. Cut into squares and dip in the chocolate. Adding fleur de sel for garnish. I found dipping the caramels impossible so thinned it with a 1/2 a stick of butter and poured the chocolate over the caramels and sprinkled with large grain sea salt.

I've added notes that I hope will help. The original recipe is severely lacking helpful tips. Of course this could be due to of the magazine's editors, my lack of confectionary experience or the proprietary right of Artisan Confections!

Cheers, 
Ouiser

PS A couple of things I'd like from Amazon!

Show & Tell ~ What I Did This Summer

*tap tap taps microphone* Helloooo? Is this thing on? Is anybody out there? Its me.... You remember, you're good pal Ouisey! (bonus points if you recognize the movie line)

Any who, Mr. O and I had a very busy summer with the littles (see more below) who incidentally are not so little anymore! Baby Duex is nearly 11 months old and 21 lbs. That's right TWENTY-ONE pounds! What happened to my teeny tiny newborn? And Little Mister is speaking in complete sentences... "Mommy up" and "I want snacks" or my personal favorite "Mommy, poo poo pee pee."



With so much going on this summer, the blog suffered. However, with the arrival of fall things seem more scheduled and so I'm going to attempt to return to the world of mommy blogging. I don't know how frequently I'll visit but you can assure I'll be tackling the big issues of the day.... Mad Men, moisturizers and mommy-hood. Yep, I'm still just a erudite as you remember.

Now, on to show and tell. I hope you find this pictorial montage more interesting that dinner at your neighbor's house while being forced to watch reel after reel of their summer family road trip to Wally World.

Birthday parties

Beach time with the COOLEST cousin

Inspecting Mamere's Canterbury Cafe

Flirting with the "townies"

Bonding with Daddy

Summertime Napping

Chasing girls in the park

Making best friends

What did you and yours do this summer? I'd love to hear!

Cheers, 
Ouiser

Recipe of the Week ~ Baked Cheese Grits

** Nervously looks around **


Shhhhh, this week's recipe is top secret! It's from Mamere's kitchen and I don't think she'd be thrilled if I gave it away. However, call it childish rebellion but since she has chosen to toddle off to Italy (Rome and Ovieto) for the next three weeks with out me I figure she'll never know! So, if you know me and Mamere in real life just don't go bragging to her about it anytime soon. That's just plain tacky. 


*Note: Dearest MIL, this doesn't pertain to you since she willingly offered you the recipe!


Mamere has been making these grits for as long as I can remember in this beautiful old blue glass covered baking dish. And just like the old green bowl I used to make Ms. Linda's Thanksgiving rolls, I can't picture these grits without that blue dish. 


My main memory about them (other than the fact that they are delish!) is that they take forever to cool after baking. So, being the petulant child I was I would always wait till my mother left the kitchen and then I'd run my finger around the edge of the grits while they were still cooling. Now they were super hot and I would inevitably burn my finger and my tongue BUT it was worth it! And because they hadn't set yet the grits would re-settle and Mamere was never the wiser. Or so I'm guessing. The older I get I'm learning that she was more aware of my mischievous behavior than I was aware of at the time. And I'm not just talking grits. I guess mother's always know!


I hope that you make these sometime for your family and that you enjoy them as much as I did and do!


Baked Cheese Grits
Serves 10 as a side dish
Bake for 45 mins in a 350 degree oven

5 C Boiling Water
1 tsp Salt
2/3 C uncooked quick cooking white grits
1 15 1/2 oz Can yellow hominy
1/2 C Butter or margarine
2 C Shredded Sharp Cheddar cheese
1/2 C grated Parmesan cheese

Stir grits into boiling water and add salt. Return to a boil. Reduce heat and cook for 4-5 mins stirring occasionally.

Stir in hominy, butter and cheese. Spoon into a lightly greased baking dish (13x9x2). Sprinkle with parmesan cheese. Bake for 45 mins or until set. It will need to cool for at least 15-30 mins before serving.




Happy Baking!


Cheers, 
Ouiser

Twilight Reaches Door County

I'm not gonna lie, I wasn't holding my breathe that the ONE movie theater in a 100 mile radius of the tiny little vacation hamlet of Door County, Wisconsin was going to show Eclipse BUT I was wrong and I have my DBIL to thank!


I believe I've mentioned that Mr. O (also known as DH) and I are packing up Little Mister and Baby Deux and heading to the midwest for a week in Door County with his parents, his three siblings and their spouses and everyone's kids for a total of SEVENTEEN people! Did I mention I'm an only child? yeah, I am. 


Oh AND we'll be there during the release of Eclipse. Luckily, my adorable niece is also a twi-hard ~ cause it's appropriate at her age ~ so I won't have to go alone!


But I'm getting ahead of myself. While I've signed up for Fandago's "twilight movie updates" they haven't sent me a gosh darn thing! Not one little email to say, we're still working on your request, don't give up hope, we'll find a theater near you that is showing Eclipse.

Well never fear Super BIL is here! He saved the day by emailing the theater directly. (Just so you know, he's like super smart!) And shockingly enough they responded. Not only are they planning to show Eclipse they are even offering a midnight showing! Squuuueeeee. 


Now, what to wear?! Only another 37 days to figure it out. 


Cheers, 
Ouiser