4.27.2010

In search of lost summers: Barbara at the beach

Grandma Barbara, some long-ago summer

When I was a little girl and living in the Pacific Northwest, my family would make summer excursions to the Oregon coast to spend time with my Mother's sisters and my maternal grandmother, Barbara. My mom is one of four girls and all four sisters' first children were daughters. A few sons came along later, but in my memories, these early trips have a very feminine cast. It was a time where, rather than being the only girl in the all-male tribe of my father's family, I was one in troupe, where the girls flew kites and played whiffleball, occasionally & accidentally hitting each other in the nose with the bat on an aggressive swing.

All of these adventures were overseen by the beautiful Barbara, a woman who would hand-craft matching outfits for all of the grandchildren at Christmastime, who kept a well-stocked candy box 'for good little girls and boys', and who would indulge our cravings for not so appetizing snacks such as pickles with whipped cream. She spoiled all of her grandchildren and forgave us when we skipped the outdoor shower to run, feet covered in sand, through the rented beach cottage to grab a popsicle before heading right back out. As this summer approaches, I can't help but think of happy memories of summers in the past.


4.05.2010

Easter eggs

The weather here in Boston feels like it might be springing right into summer, which made Easter Sunday perfect for dining al fresco and inaugurating my friend Sara's yard for another season.

For this Easter brunch I decided to try my hand at deviled eggs... an old standby that I love but have never actually made! Thought that I'd start out with a couple of variations on the traditional, adding bacon to one batch and horseradish to another, giving them both a little something extra.

The eggs were added to a feast of delicious Easter dishes followed by a multiple course dessert of the amazing things that can be made with strawberries. Happy Easter and welcome spring!


Bacon & Eggs

6 eggs
1/4 cup mayonnaise
2 slices of bacon
1/2 tablespoon mustard
dash of paprika
  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon. Stir in mustard. Fill egg white halves with the yolk mixture and garnish with finely crumbled bacon. Refrigerate until serving.

Extra Devilish Deviled Eggs

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/2 tablespoon chopped fresh dill
1/4 tablespoon mustard
1/8 teaspoon salt
dash of freshly ground pepper
dash of paprika
  1. Cook eggs as described above. Cut eggs in half lengthwise. Remove yolks; set whites aside.
  2. In a bowl, mash the yolks. add mayonnaise, horseradish, dill, mustard, paprika, salt and pepper; mix well.
  3. Pipe or spoon into egg whites. Garnish with chopped dill. Refrigerate until serving.


Sara's lovely al fresco table


Strawberry-fest: Ming's almond strawberry layer cake (above) & Erin's berry tart with rosemary crust


Thanks to Ming for sharing the beautiful photos!

4.03.2010

Comfort me with popsicles


I know that it's not quite summer yet, but these warmer days are getting me thinking about new ice cream recipes for the season. As an easy, pre-summer treat I've been making popsicles. It's amazing how having a popsicle on a warm day (or even a cold, sick-at-home day) can bring back happy childhood memories... it's no coincidence that the popsicle was invented by an 11 year old boy! For a slightly more grown-up take on the frozen treat, I've been combining grapefruit juice and elderflower syrup from Ikea in a make-at-home popsicle tray. The elderflower sweetens up the citrus and combines to create a perfect fruity floral flavor. The ratio of juice to syrup is up to personal preference, but I've found 1 part syrup to 4 parts juice to be a pretty good recipe. If you want to kick it up a bit, St. Germain elderflower liqueur could replace the syrup... definitely grown up!*

*Another 'grown up' summer recipe for elderflower syrup:
Hendrick's gin
elderflower syrup
soda
cucumber garnish

April showers bring...

Now that the sun is shining and the air is feeling fresh and warm enough to keep the windows open, it's so nice to keep a few bunches of fresh flowers around to remind me that spring is really here. One of my favorites are ranunculus... not too precious looking, a little bit country, and definitely feminine; a down-to-earth extravagance!

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