annaramma

Matzoh!

That's how my mind says matzoh, with an exclamation point.  Maybe because I only have good associations with matzoh?  It always makes me think of celebrations, PB & J on matzoh, matzoh ball soup, a light skimming of butter on matzoh . . .

. . . and now matzoh brickle. 

This recipe was pressed into my hands by a near-stranger.  Upon hearing that I needed a dish to bring to a Seder, she cried "Oh, you have to make matzoh brickle!"  Then she handled me a folded piece of paper attributing the recipe to one Beryl L.  I was a bit skeptical, but matzoh brickle is so very good.  I made a few slight modifications: toasting the nuts, boiling the butter/sugar mixture for a few minutes longer, etc.  Go make it now, you know you have leftovers. 

Matzoh Brickle

4-5   sheets Matzoh
1 cup butter
1 cup dark brown sugar
12 oz bittersweet chocolate (chips or chopped)
1 cup sliced almonds (lightly toasted)

1.  Preheat oven to 450 degrees and line a cookie sheet with aluminum foil.
2.  Lay out matzoh in a single layer, breaking the sheets to fill in any holes.
3.  Melt butter with brown sugar in a saucepan over medium heat.  Stir constantly until the mixture is bubbling vigorously.
4.  Pour over matzoh and spread to coat.
5.  Put in oven for 1-2 minutes.
6.  Sprinkle with chocolate and return to oven for 1 minute.
7.  Spread chocolate to cover the matzoh and sprinkle with nuts.
8.  Allow to cool for 10-15 minutes and then freeze for 20 minutes.
9.  Remove the brickle from the pan, peel away the foil and crack into pieces.
10. Store in a plastic bag in the refrigerator or freezer.

Redemption!

I have been a horrible sewing slacker lately.  Sure, I've done a little mending here and there, but my pile of unfinished projects has been growing and growing.  I have already placed a moratorium on new fabric purchases: not one yard more!  I am not allowed to buy any more fabric until all my projects are finished.

Well cross these pillow shams off the list.  I purchased some super cheap throw pillows from Safeway (yes, that Safeway!), but the material was a little blah.  At $4 for two, I couldn't really complain, but I knew I wanted something snazzier.  I think this springy Amy Butler print is just what the room needs (and Nikita seems to agree).  If I want something a bit more sedate, I can flip them over.  The backing is a wide-wale corduroy in rich moss green. 

Frugal Friday: Resourcefulness

I was a bit stumped for a subject this week.  I haven't done anything new and cheap in a while.  I've just kept to my usual stingy (I mean thrifty) ways.  Of course, there's always someone out there coming up with a crafty hacky solution. 

I took myself out to lunch this afternoon and there it was: a super simple update for a soap dispenser. This old fashioned liquid soap container has been sealed on the bottom and a modern pump top screwed into the top.  That's it.  It's so simple and works beautifully.

Hooray for ingenuity!

Plankton can be beautiful

I love jewelry inspired by natural forms, especially those found off the beaten path.  Yes, butterflies are beautiful, but I really love octopi and beetles.

So, I've fallen in love with Nervous System's Radiolaria Necklace.  All of the jewelry is in the same vein, with some being more angular and others more kinetic and flowing.  I'm just in awe!  Plus, most of it comes in both stainless steel and gold.  I just hate it when you find something lovely and the metal doesn't suit your taste or the piece. The Radiolaria Necklace is made from silicone rubber and I'd love to see how it feels on.  I'm drawn to the black version, but I'd have to try them on to see.

Luckily, they'll be at the Maker Faire and I can see these pieces in person.  Do you have your tickets yet?

Kitschy Cupcake

I've written about my collections before: wall pockets, phrenology/palmistry items, odd advertisements, etc.  For some time now, I've kept an eye out for ceramic boxes shaped like food.  I'm most interested in the ones from the 60s and 70s, but if there's a something really fabulous and modern, I'll snap it up. 

They are uniquely useless; they are not cookie jars, soup tureens or sugar bowls.  Maybe some of them could serve as bun warmers?  But since I find them so quirky and fun, who care?  The vintage examples were slip-cast and glazed by home crafters and some of them even have cute little gift inscriptions.  The best note is inside a peanut: "To Peanut.  Love Mom."

As sweet as that is, the queen of my collection is this kitchy cupcake.  Glazed with colors not found in nature, the glistening radioactive red cherry provides a crown.  So fabulous!  Imagine being presented with this as a present?!  The mind boggles.

Frugal Friday: Lunch is awesome

I made Pad Thai for dinner the other night and divvied up into lunches.  Remember in high school when bringing your lunch was super uncool?  Now I'm all for saving money and eating something healthy. 

In this case I cheated and used a packet of noodles and sauce mix from the Asian market.  Then I added more noodles, tofu, egg, a ton of veggies (grated carrot, bell peppers, green onions and bean sprouts) and lashings of sriracha.

So maybe I'm still dorky, but I'm not alone, check out all these gorgeous lunches and snacks.

It's Bathtime Bitch!

I realize this is a pretty self-indulgent post, but this photo just kills me.  This is Nikita during the rinse cycle of her bath.  You can't see it, but her wee tail is tucked under her tiny heinie, so pathetic!  But then her eyes seem to be saying "Come closer, I dare you.  I'll tear your throat out!"  I can't decide if I should feel pity or fear. 

I think the butterfly decals (circa 1970) are the final indignity.

Tasty Travels

This was my final meal on my trip to New York.  Since it was so close to my hotel, I saved Barney Greengrass for my last morning in the city and relished two kinds of smoked fish, a delicious bagel and a black & white cookie. 

It was so very very good. 

It made me decide I need more bagels in my life.  Just yesterday morning I went to The Bagelry and got a Pink Flamingo (lox spread with a smattering of green onions). 

Now I'm thinking about a toasted sesame bagel with cream cheese and raspberry jam. 

Brrrrrrriiiiiiinnnnnnnnnggg!

I love old phones, especially in fun colors.  So of course I was super-duper excited to see this princess phone on sale at Antiques By the Bay.  It's the perfect turquoise, in great shape and adorable!

Unfortunately, it doesn't work in my house.  I have a sneaking suspicion it's a tone vs. pulse issue.  Has anyone else had this problem?  What do I do?  How can I make my beautiful phone function?

From the heart

So I have a confession to make, I have a weakness for puffy hearts. 

I can't help myself, they just call to me.  I'll be looking for something completely different and then find myself picking up a tacky goldtone pair of earrings thinking "I could pull this off, right?" 

Luckily, my friend T understands my love of the puffy heart and tolerates my excitement when I come across a likely specimen.  She also talks me out of making poor jewelry choices.  Even better, she gave me this lovely silver heart for my birthday a few years ago. 

Isn't it nice to have friends to help feed your obsessions?

Crazy Dog People

One more data point in the attempt to determine: who's crazier, dog people or cat people?

Just look at this adorable little chair.  I saw it in an antique store on the Upper West Side.  Can't you just see Nikita lounging in luxury?

For the Love of the Fry

I love French fries.  I really love French fries.  But in the interest of my health and wellbeing, I have committed to only eating good fries.  Flabby steak fries, lukewarm potato wedges and other sins against the noble potato are not permitted. 

In my opinion a good fry is skinny, crisp and hot.  They should not be greasy, they should be salty and they should be served in a manner that avoids sogginess.  That's right, I'm serious about my fries. 

So, I was very excited to visit what many people claim is a superb French fry restaurant, Pommes Frites.  It is a wonderfully grimy little shop filled with sacks of potatoes and tasty smells.  My expectations were high as I saw two cooks frying and re-frying potatoes, tossing them in the famous Belgian pans and serving them up in paper cones.  But I was disappointed to find the fries, though hot and flavorful, were not particularly crisp. 

Luckily, there's a silver lining to this story.  The array of dipping sauces was amazing.  The ladies behind the counter were friendly and were happy to chat about the different styles of fries.  Not only did they acknowledge the skinny/thick fry debate, but they provided sample after sample of dipping sauce for my enjoyment.

To make a long story short: the fries were unremarkable, but those ladies bought my love with friendly conversation and tasty tasty sauce. 

All this has planted a seed in my mind.  I'm thinking a fry and sauce tasting party could be in order.  Guests would bring their favorite local fries (Vasili's or Saturn Cafe for example) or a sauce they've whipped up.  To counteract the fried goodness, one could serve plenty of green salad and or a fresh tomato soup.  Mmmmmm . . . I might need to make that happen soon.