Go Away Birds!

Usually I am tickled to see lovely birds milling about my yard, but not recently. For the past couple of weeks, a huge swarm of birds takes flight each time I open my back door. Why? They are pillaging my lovely vegetable plants (mostly my heirloom tomatoes) and stealing fruit off of the vine as soon as they ripen. How sad to slowly tend and watch as a plant grows a lovely delicious food item only to have it stolen and pecked to death upon ripening.

So, I devised my plan (with advice from my friend Brady and a little internet research). Them birds aren't the smartest things and get spooked by shiny things. So, I got a large sheet of shiny mylar (silver on one side, gold on the other) and cut it into thin ribbons. Then I tied a couple of strips onto poles and put them in the ground all over the garden. The idea is that when the sun reflects the shiny mylar and it blows in the wind, it will scare off the birds. Wish me luck!

Cactus and Succulent Obsession

To an outsider, my recent love and procurement of many cactus and succulent plants might seem to border on obsession. However, I prefer to think of it as simply making up for lost time. I picked up a couple more succulents and cacti today and planted them in some pots and a small tin trough I picked up at the thrifty recently. They are scattered all across the steps leading up to my front door; making a welcoming entrance for any guest! :)

Today, I imagined what my dining room table would look like this winter; swarming with the succulent plants taking refuge from the cold. It made me smile. It made me smile real big!

Tokyo Milk

Tokyo Milk makes some great perfumes, lotions, lip balms, etc. Honestly, they are one of the few perfumeries that has grabbed the attention of my nostrils and nose devices in a long time! Their scents are so exotic and multi-dementional. I love their all of their products really, and I love even more how I tend to find them at small locally owned boutique and vintage jewelry shops here in town (like Zoe's Consignment boutique in Forest Park, Birmingham and Charm on 2nd Ave. North's "2nd Row.") I find it not only boosts the economy, but also your consumer self-esteem to shop local. Sure, you can get them online, but you won't save much money, especially considering you have to pay shipping. So, support your local businesses.

I bought one of their perfume solids, in the scent Marie No. 56 (the scent reminds me of a contemporary take on the floral rose scents, think Victorian). Perfume solids are great because the scent is concentrated into a waxy/oily solid that lasts a long time once applied. It is also great for travelling or tossing into your purse because it doesn't take up much space and there isn't much of a chance of it leaking! Some of my other favorite scents are Poe's Tobacco, Sencha Bleu No. 57, Kabuki, and Sparrow.

Also, take note of their gorgeous labeling. Each product is like its own cabinet of curiosity. Viva la Wunderkammer!

Patriotic Berry Tart

A friend of mine is having people over for a cookout today in celebration of the fourth of July. He is making three different kinds of meat (wings, pork loin, and beef kabobs) and asked for all of his guests to bring a side dish. I decided to bring a dessert since this yummy course is sometimes forgotten. And, with all of the yummy summer fruit available I decided to try my hands at making a tart. In the honor of our national colors I did blueberries and strawberries. The best part about this tart is that you simply fold up the edges. This gives it a lovely rustic, down-home look. Also, I tasted it and it is oh-so yummy!

You need to make the dough a little ahead of time, in order for it to chill for an hour in the fridge before you roll it out.

Ingredients:

Dough-

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled
• 1/2 cup cream cheese
• 2 tablespoons corn meal
• 2-4 tablespoons ice water
• 1/4 cups chopped pecans
• 1/4 cup crumbled cookie

Filling-

• 1 1/2 cups blueberries
• 1 1/2 cups strawberries, slice in half
• 1/4 cup orange juice
• 1/8 cup brown sugar
• 1 tablespoon ground cardamom

Directions:

In a large bowl, combine flour and corn meal. Cut butter and cream cheese into about 1 inch cubes, still making sure it is cold/chilled. Add to flour. Use a pastry tool or fork to combine until it becomes crumbly, Slowly add ice water (only enough as needed to make dough). You can do this in a food processor if you like. Quickly press mixture into dough ball and form into circular disc. Wrap in saran wrap and chill in fridge for at least one hour.

After dough has chilled, place fruit into a bowl with juice, brown sugar and cardamom. Preheat oven to 375 degrees. Stir and let sit while you roll out dough. Roll out dough on a lightly floured surface. It should be fairly thin, maybe 1/8 an inch and have a diameter of roughly 1- 1 1/2 feet. Carefully fold into half and place on a baking sheet. Sprinkle crushed cookie and pecans onto bottom (leaving a 2 inch margin all around for folding). This will help absorb extra fruit juices and keep bottom of crust dry. Next spoon berries on top of cookie and nuts. Throw out extra juices in bowl. Fold edges over (won't be perfect). Bake in oven for 30-35 minutes or until crust is golden brown and fruit is bubbly.

Illustrator Extraordinaire

Art of the Day

Matei Apostolescu is a current artist from Romania creating very interesting and quite vivid and detailed illustrations. Check them out. Check him out. Here is his link. Go there, then click on any thumbnail to enlarge. Mind blown.

A Very Special Benedict

My boyfriend John, and I love enjoying the Sunday afternoons relaxing with friends, a mimosa and some good brunch eats. This past Sunday when I asked him to text some friends to invite them over for brunch, he informed me that-based on our planned menu-he had invited our friends over for a "Very Special Benedict." I thought that title was very apropos, considering all of the decadence and deliciousness we had planned. You'll see, just wait!

One step at a time, we stacked up all of the ingredients we had prepared into 4 yummy layers: bread, potatoes, egg, mother sauce. This recipe serves 10-12 people.

Ingredients:

• 5 large Yukon gold potatoes
• 3 Tablespoons butter
• 2 Tablespoons flour
• 3 cups smoked cheddar or gouda
• 1 cup chopped shallots or yellow onions
• non stick cooking spay
• Sliced Sourdough bread
• 15 eggs (12 for poaching/3 for Bearnaise sauce)
• Dijon Mustard, 1 Tablespoon
• Lemon juice, 1 Tablespoon
• 1 stick butter, melted
• chopped tarragon, 5-10 leaves

Directions:

The first thing we did was create layer two, the scalloped potatoes with smoked cheddar we had brought home from an Amish shop up in Pennsylvania. To make the potatoes we took about 5 large Yukon Gold potatoes and slice them into thin (about 1/4 inch) discs and boiled them in water for around 10-15 minutes; until they began to soften a little (you don't want them super soft though, because they are going to bake in the oven later). After you take potatoes out of the water and drain them in a colander, you can begin making your roux for your creamy cheese sauce and prepare your glass baking dish by lightly greasing it. To create your roux, melt three tablespoons butter on low heat in pot, then add 2 tablespoons flour and combine with whisk. Cook for a couple of minutes to remove flour taste, but make sure to stir continuously so it

doesn't burn. Add 2 cups of warm milk and continue to whisk for couple more minutes. Next, add 1 1/2 - 2 cups shredded cheese and stir just until cheese melts into roux. Take off of heat. In a

small skillet, saute 1 cup chopped shallots or yellow onions in a few tablespoons olive oil, with garlic, salt and pepper, set aside. Lay potatoes in greased dish, top with creamy roux, then sauteed onions, then remaining shredded cheese. Bake in 35o degree oven for 15 minutes or until golden brown.

The next step is to create a delicious tarragon Bearnaise sauce in your food processor (this is layer four). Seperate 3 room temperature eggs-throw away whites and place yolks in food processor. Add 1 tablespoon dijon mustard, 1 tablespoon lemon juice, and 1/2 teaspoon chopped tarragon. Melt one stick butter in small bowl in microwave. Pulse mustard, yolks, lemon juice, and tarragon in food processor. Open opening on top and slowly add melted butter while pulsing blades, this will create an emulsion that turns all the liquids into your mouth watering sauce!

Now, slice up some good good sourdough bread (I used my homemade version I make using my Step-mom's starter). This is obviously layer one. I even plated it up when I sliced it so it was ready for layer two.

Now to prepare layer three; poached eggs. There is definitely an art to poached eggs, and I am still learning each time I do it. Fill a large skillet with water and add a splash of white vinegar. Use a thermomter to meter your temperature, you want it to stay between 140-150 degrees. Have a small bowl close by to crack eggs one by one into for easy pouring into the hot liquid. Also have a spoon close by to encourage the whites to stay together if necessary. When water is ready, very slowly add egg to water and set timer for 4 minutes. Take out right away. The whites will be glossy and almost look runny, but if you check they will be firm.

To assemble, place bread on plate, serving of potatoes on top, poached egg next, then drizzle a healthy spoonful of Bearnaise sauce on top.

Devour!

Deviled Eggs, Two Ways

Deviled eggs are such a tasty treat, and a go-to dish to bring to any summer, holiday or any party really! Not to mention, they are a cinch to make. I made two of my favorite versions recently: Tarragon Dijon and Siracha with Smoked Paprika. Even if you don't have the ingredients in these versions, I hope I have inspired you to retry this classic snack. Some of the best deviled egg recipes I have come up with over the years have been just using whatever I could find around the kitchen. So, be creative! This recipe calls for 6 eggs, which equals 12 yummy devils.

Directions:

• Hard boil 6 eggs whichever way you prefer (I boil them for about 8 minutes, and then immediately empty water and ice for quickly cook them. Then crack shells all over and peel). *Don't forget that egg shells are great for your compost bin!
• Carefully slice eggs in half and put half hard yellow egg yolks in one bowl and half in another.
• In first bowl, use fork to mash up egg yolks and add 1/2 tablespoon dijon mustard, 1/2 tablespoon mayonaise, 1/2 tablespoon chopped shallots or chives for crunch, salt and pepper to taste and tarragon. I chop up between 5-10 tarragon leaves and put half in mixture and save rest to garnish top. Tarragon is a lovely french herb that has a delicate sweet anise flavor. So good! Spoon into half of eggs white cups.
• Next version, use fork to crumble/mash up hard egg yolks like before. Then, add 1 tablespoon mayonaise, salt to taste, 1/2 tablespoon siracha sauce (this is very spicy, so you can add less if you don't like things very spicy or more if you are crazy). Spoon into remaining egg white bowls and garnish with a good quality smoked paprika. EAT!