Sweet Corn meets the grill.

It has come to my attention that not everyone knows how to grill corn on the cob. Or, for that matter, is even aware that you can grill sweet corn. It really isn't all that surprising, but it does need to be remedied immediately. It is super duper easy and soooooo yummy.

First, remove a few of the outer layers of the husk. This makes me think that Cornhuskers is a very odd name for a sports organization. It doesn't sound very tough, does it? Anyway......after you've removed a few, carefully peel back the rest of the husk, making sure to keep it connected to the bottom of the cob. Then, remove the silk. I have had quite a few discussions lately about the best way to accomplish this, but there really doesn't seem to be a foolproof or easy method. If you have one, please share. Otherwise, just do the best you can.

Once the cob is de-silked (that is definitely a technical term), return the peeled back husks to their original position around the cob.

Some people like to soak the corn in water for an hour or so before grilling. Usually, I don't plan that far ahead, so I just chuck them on the grill as is. It has always seemed to work out just fine. Place the cobs right over some hot coals or flame, and turn about every 8-10 minutes. I have also run across cooks who like to pre-butter and salt inside the husk while the corn is grilling. I've never actually tried this, but I should.

It will take about 1/2 hour to get the cobs cooked all the way through. You can peek inside carefully to see if the kernels are looking done. Once they are off the grill, and have cooled a bit (or with oven mitts on, but that could be tricky), peel back the husk.

If you'd like, snip off a piece of husk and tie it around the others like a ribbon. This looks adorable and gives you a handy holder for eating your corn!

Closet organizing tips

As another change of season is nearly upon us,
here are a couple of quick
 closet organizing tips to help you make the transition.

Keep a bag tucked in your closet. If you put on a tank top or summer skirt and think,

"Ugh-don't like this one anymore," toss it in the bag.

When the time comes to switch out for fall duds, you'll have a head start on your closet cleaning.

As you make new fall wardrobe purchases, label extra buttons,

then stash them in a cute container.

You'll always know where they are and what garment they belong to.

cool summer snack

Here's another quick and lovely summer bite from my current no kitchen kitchen.

Many of you may already know of this combination,

but if you haven't tried it, give it a go.

Simply start with pieces of fresh, ripe cantaloupe.

Nestle a leaf or two of basil on top,

and wrap it up in a slice of prosciutto.

yummy, salty, sweet, summer goodness.

I made big fat slices of this for a cold dinner over the weekend,

and was afraid that S might proclaim, "This is dinner?".

He loved it. I love him. Happy ending.

p.s. These were from a leftover piece that I sliced up for a lunch first course for myself today.

Friday is PIE DAY!

You might think I've gone off the deep end, but I was feeling a little crazy this afternoon while the pie o' the day decision was being made. The even crazier thing is that I think this pie is actually going to be quite tasty. It certainly smells wonderful, so the taste is sure to follow....

Here is my inspiration.
I have no kitchen, so this means a mix it and stick it in the oven kind of pie (or stick it in my neighbors oven, as the case may be). I had a can of organic sweet potato and a can of evaporated milk still left in my pantry stash. I love, love, love, sweet potato pie. But it is August, so I felt the need to add a bit of summer to it.
Ahhhhhh......zucchini. Very plentiful right now, and a good match to sweet baked goods. Also, sweet potato has a slightly mellower flavor than pumpkin, which I think will be a great pairing with the zucchini. Call me cuckoo, but I think it might just work.

Sweet Summer Squash Potato Pie

16 oz cooked and mashed, or canned, sweet potato
3 eggs, beaten
2/3 cup sugar
2/3 cup evaporated milk
2 T butter, melted
1/2 t vanilla
1 t freshly ground nutmeg
dash of ground cloves
1/2 medium size zucchini, thinly sliced or shredded
(if you have zucchini coming out of your ears, this pie could handle more if you want to sneak it in)

-prepare zucchini and press between towels to drain excess water*
-combine sweet potato, eggs, sugar, milk and butter in medium bowl
-stir briskly to combine
-add vanilla and spices, stirring until combined

-pour into prepared pie shell

-layer slices of zucchini on top (or stir in shredded zucchini). I poked them in a bit after I took this photo, so that they wouldn't burn to a crisp hanging out right on top of the pie.

-bake at 400 degrees for 15 minutes
-lower temperature to 350 degrees and bake for an additional 35 minutes,
until knife inserted in center comes out clean

Yes! I just snuck a bite of the still very warm pie, and it is indeed delightful!

*I like to drain my zucchini between a clean dishtowel before I bake with it. This eliminates any watery breads or pies. Just pop a book or cast iron skillet on top of the towel for about 10 minutes, and your zucchini will be good to go!

Christine

Friday is PIE DAY!

As many of you may have already seen, AOL Shelterpop is running the pie shoot that we did
in my kitchen last year. My friend, Jane Dagmi, wrote the article, and so many people have commented on her lovely story and ability to make them feel like they were right there in the kitchen with me. She is an amazing wordsmith, an eater of pie, and she so deftly captured my love of pie and being in the kitchen.

For those of you looking for the pie of the day (maybe some of you for the very first time!), never fear....it's on the way. Check for it late in the day, and put together your pie baking list for the weekend!

Christine

For a few more photos from the shoot, you can check out the photog's site.

Bean, corn and veggie salad

Ease and creativity are key right now for meal planning in our home. After a couple of weeks of frustration, I can once again picture the end result of our kitchen renovation. This doesn't necessarily mean it's close, but we've reached the milestone of taping and sanding. Walls again. Within those walls, however, is a big empty space. The fridge is still in the dining room, and the stove is now parked on the back deck.

I would just as soon order take out every night, but my pocketbook and my waistline would probably disagree at some point......so, I'm getting very creative with cold ingredients (raw food eaters, I don't know how you do it all the time!) and the grill.

Salads full of farmers market veggies have become a staple. This one made use of some lingering odds and ends in the fridge, and some canned beans. Super easy, but full of great protein, fiber and lots of other stuff that is makes your body groove.

Bean, corn and veggie salad
makes about 4 servings

1 can kidney beans, drained and rinsed
1 ear of corn, kernels cut and blanched (I cooked them in the microwave for 2 minutes)
2 carrots, thinly sliced
1/2 cucumber, seeded and thinly sliced
(I used my hand mandoline, which I love, love, love!)
2 T fresh parsley
3 T olive oil
1 T red wine vinegar
salt and pepper to taste

-throw all of the prepped ingredients into a big bowl and toss well!
-see, easy. and yummy. and good for you.

We ate it with fresh guacomole, corn chips and sliced cheddar. Pulled pork or grilled chicken would make an excellent main if you wanted to use this as a side salad.

Spend your Holiday with Matthew Mead

Matthew Mead has given a video sneak preview of the upcoming Holiday magazine on his blog today. Really good holiday magazines are something that I squirrel away and bring out year after year to rev me up and get me in the mood for the holidays. (although I really don't need much help in that department!) This book-a-zine is sure to be a treasured tome for years. Matthew consistently offers up delightful, fresh and inspired ideas for everyday and every holiday. You're sure to find inspiration for every aspect of your holiday, from entertaining to decorating to gift giving. Of course, food ideas and tasty recipes are always in abundance. Pies and Aprons may even have a contribution to the mix.......got you curious? Check it all out at http://www.holidaywithmatthewmead.com/ and be sure to order your copy now!

Unexpected Surprise

This little guy was hanging out on my flower pot today.

Such a lovely, unexpected surprise.

He even hung around long enough for me to run inside and get my camera.

Banana Bread

Success at quick breads has been rather elusive to me. They're supposed to be so quick, right, and easy. Yet, somehow, it seems that something always goes slightly wrong with my quick breads. My number one problem seems to be a big gloppy undone chunk in the middle of the bread. Should I use two smaller pans perhaps? Yes-I have thought of this before, but in the heat of the moment, I forget all about that and just dump in into one. Then I watch as, once again, the outside of the bread turns increasingly brown while the top middle keeps jiggling. I panic and pull it out before the crust goes cajun, then chop out the offending section. The rest of the bread tastes just lovely, but a loaf with a large chunk cut out of it would make a rather odd offering at a potluck or to a hostess. When those bananas overripen or the garden fills with zucchini, I will try try again, and maybe one of these times I'll get it right. Please feel free to offer consolation or advice.

At any rate......here is the recipe I used. It was delicious, except for that one part.

*the piece in front is from the end of the loaf-no mushy part!*

Banana Bread

1 cup sugar
1/2 cup butter, softened
2 eggs
2 or 3 ripe bananas, mashed
2 T sour milk* or buttermilk
2 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped walnuts

-cream the sugar and butter together until smooth
-add eggs, banana and milk, stirring well
-add dry ingredients and mix until well combined
-stir in nuts
-bake at 350 degrees for about 1 hour
(or until the crust is in danger of burning and the middle is still jiggling around, which is what usually happens to me-it's a good thing I can bake a darn good pie!)

*to make sour milk, just add a dash of vinegar to the milk and let stand for 10 minutes

One month away!

I have made my one month to go lists and project calenders, and warned S that we may be eating a lot of take-out the first two weeks of September. Event designing for the Creative Connection has put my creative repurposing skills to test, and enabled me to do a lot more shopping again (something I'm really good at!).  I am honored to be working with so many talented women, and, despite being overwhelmed from time to time, the work is so much fun.

If you'd like to check the event out, you can get all of the information here (and check out a silly blurb about me under the "our team" heading...).

http://www.thecreativeconnectionevent.com/

Sign up for a class or one of the keynote dinners, buy a daytripper and enjoy an assortment of activities throughout the day, or just come and shop the handmade market. It's up to you! There are a myriad of ways to enjoy the event. I'll wave to you as I'm rushing by with boxes full of props!

p.s. there are plenty of opportunities to volunteer at the event as well-just shoot me an e-mail and I'll hook you up!

Friday is PIE DAY!

My three requirements for pie today.

1.single crust

2.existing recipe

3. must contain chocolate

It's been a very busy and productive week, so I wasn't feeling much energy for anything too fancy or experimental for today's pie. Also, it's been a very busy and productive week, so I deserve some chocolate.

This recipe from Ken Haedrich's cookbook, 'Pie', caught my eye because the chocolate of choice was cocoa powder, not the usual chips or bittersweet found in many pie recipes.

Chocolate Walnut Pie

adapted from 'Pie' by Ken Haedrich

9" single pie crust

2/3 cup dark corn syrup

1/4 cup butter

1/2 cup sugar

1/4 teaspoon salt

1/3 cup unsweetened cocoa powder

3 large eggs

1 teaspoon vanilla

2 cups chopped walnuts

-combine corn syrup and butter in small saucepan, and heat on low until the butter is melted

(do not let the mixture come to a boil-keep in low....)

-set aside to cool

-in a large bowl, combine dry ingredients

-add eggs and vanilla, then beat until well blended

-add nuts to mixture

-pour into prepared pie shell

-bake at 350 degrees for 40 minutes

-cool to room temp and serve (or chill before serving-your choice)

This certainly satisfies any chocolate craving you might have. It is very much like a brownie in a pie crust. This strikes me as a bit odd because one of the only other recipes I've made out of this cookbook was also remarkably like a cake in a pie shell. Hmmmmm.....maybe Ken really wanted to write a cake cookbook. Perhaps the title should be "Pies for Cake Lovers."  Who knows. But, I do know that this is mighty tasty, whatever it is-brownie, pie, or some sort of hybrid. The cocoa powder keeps it from tasting too syrupy sweet, and the crust is a nice palette cleanser between the rich chocolate bites. I'm going to stick this pie in the fridge and have a big chilly slice with a glass of milk as a bedtime snack!

Collecting: Vintage handbags

I honestly did not realize how many vintage purses I own until I started photographing them for this post.
It also inspired me to add finding a clever handbag display to my list of things to do.  At the farm, I had this super cute vertical rack in our bedroom.....

.....but just have not found a good way to show them off in this house. Sadly, this means that they are hidden away in my closet right now. It was fun to get them out for the photos and visit with all of them again. And yes, I mean that literally. As I was shooting them, it became obvious that they all had their own personalities and best angles, so I was verbally coaxing them into poses. Too much time alone this week?

My favorite, favorite tapestry bag.

I borrowed this one from my mother when I was home for a class reunion, and haven't returned it yet. oops!

An assortment of cool bags decorated with plastic beads.....I am obviously drawn to these.

A detail of those funny plastic bead thingies.

but wait, there are more....

casual red.

This little number. oh my. it's red. its's got a scrunchy drawstring top. also lots of pockets.

and! a bandana print lining.

it's the shizzle.

A very thoughtful gift from a very thoughful friend.

Do you think she knew that orange is my favorite color?!

formal red.

Oh-this one is adorable. Hard sided pink with super sweet details. Swoon worthy, for sure.

Oh wait. What's that. Another purse covered in plastic beads?

and another

and one more.

This is the perfect little size for summer evening outings, and always gets a lot of attention.

I love the chunky beads on this one, but never actually use it, because it's, well, too chunky.

Form over function.

My collection of tooled leather purses has somehow dwindled down to just this one.

But, it's a good one! I particularly love the wooden button and the yummy color.

Another thoughtful gift-this time from my parents.

I like the simplicity of the back just as much as the intricacy of the front.

Amazing beadwork.

A girl can never be without a classic silver evening bag.....

and, of course, a gold one.

 I once met a woman who kept her vintage purse collection in a specially designed, climate controlled closet. She had some serious handbags. I won't be taking it that far, but these little beauties do need to make their way out of the closet soon.

Takeaway: Tub tray

As always, there have been a few odds and ends that needed to be done to finish up the bathroom remodel. The plumber was in over the weekend to install the radiator. It seems like an unnecessary space waster in this current heatwave, but I'm sure we'll appreciate it come winter.....
Once that was in, the door went back on, and we added towel bars to the door. So close to done. I still need to find a couple of pictures that are just right, and S and I have an ongoing disagreement about the shower arrangment. He wants to drill a shelf or two into our BRAND NEW TILE. Granted, we were without a holder for shampoo and such, but put holes into our BRAND NEW TILE? I think not. He swears that "everyone does it." Well, honey, I'm not everyone.

Wait, wait-before you offer your suggestions, let me tell you that I've tried them all. Yup. Believe me, I have.
Luckily, IKEA comes through again. They have a new wooden bathtub tray in the fall bathroom selection. The metal ones tend to leave marks on the tub surface, so I had already ruled that out. I was rather pleased with myself as I snuck this into the freshly scrubbed tub and loaded it up with all our bath stuff. When S arrived home, I proudly whipped back the shower curtain to show him my brilliant discovery. Unfortunately, it was met with a less than enthusiastic response. "You have to bend so far over to reach the shampoo," he said. I mean, he's tall, but c'mon.

I'm giving it a test run, however, and am convinced that he'll grow to love it.

When I bought it, I was struck by the simple design, and by the fantastically low (7.99!) price. It seemed like it was begging to be used as more than just a tub tray. Inspiration struck with the new radiator in place. It happens to be exactly the right size to function as a shelf/tray on top of the radiator. Cool, right? I loaded it up with sample goods, and once again, escorted S up to check out my newly repurposed tray. This time, whew!, I was met with praise and showered with kisses (well, maybe not that last part). It has a lip, so things won't slide off, and the slats let the heat through. Hmmmm....this means another trip to IKEA to pick up an extra tub tray. Oh well, if I have to.

P.S. You have to use your imagination with this last photo, but I think these trays are also just screaming to be used on your wall. Picture three of them lined up, maybe painted a color.

Can you see it?

I think this is just the beginning of tub tray projects.............

p.s. Fresh herbs are a lovely natural deodorizer in a bathroom. This wee posy holds a few fresh mint leaves!