drink: watermelon gin fizz slush

ah, memorial day. summer is finally here. it was a long/late winter here in colorado and I couldn’t be happier to have the final snow melted and the sun blazing. along with the rest of the country, I spent the weekend outdoors, playing tennis, swimming and celebrating with friends. welcoming summer again with open arms. and cocktails. I recently have been obsessed with watermelon juice and knew that i had to come up with a cocktail using it. These watermelon gin fizz slush drinks (or water-fizzes, as I now refer to them) are delicious, refreshing and summery. Here’s the recipe:

• 4 cups of watermelon juice (from approximately half a watermelon)
• 1/2 cup of fresh lime juice (approximately 4 limes)
• 1/2 cup of water
• 1 cup of sugar
• Zest of two limes
• 1/4 cup of fresh mint leaves chopped
• Soda Water
• Gin (or Vodka if you prefer)

Juice approximately half a watermelon. This can be done with a juicer or by cutting into chunks and using a food processor or blender. I used my stick/immersion blender. After it is pureed, run through a mesh strainer/sieve to remove any pulp or seeds. There can be some pump but you want it to be mainly juice.

Then make simple syrup by combining the juice of 4 limes, zest of 2 limes, 1/2 cup of water, 1 cup of sugar, and 1/4 of chopped mint leaves in a small sauce pan. Bring to a boil making sure to stir until the sugar has dissolved. Allow to cool to room temperature and either strain the mint leaves or use your stick blender to puree them into the syrup.

Combine simple syrup and watermelon juice with 1 cup of Gin (or Vodka is you prefer). Pour into quart containers leaving at least an inch of room at the top and freeze over night.

To assemble, remove the frozen quart container from the freezer and using a spoon flake it and scoop into a glass. Then pour a shot of gin or vodka and enough soda water into the glass until the slush is covered, stir until they are combined and have a slurpee-esque consistency. Add a straw, garnish with a lime if desired and serve. This recipe should make about 12 healthy servings.

If watermelon’s not your thing, I highly recommend you check out my summer drink from last year, frozen drunk arnold palmers.

enjoy!

xo

kw

the goods: new music for february

photo via Tektonikk on Flickr

Music has the amazing ability to transport me to a time and a place.  I still remember what I was wearing when Milli Vanilli first told me toBlame It On The Rain,  the moment that Purple Rain narrated a hard breakup and when Justin taught me that I could bring Sexy Back.  Songs have always provided a soundtrack to my life through love, loss, sadness, happiness, laughter, tears and more.  A few years ago, I started making monthly music mixes so that I could track what I was listening to and if I felt like it, travel back in time for a few hours by playing one of them.

I noticed a pattern this year, January is pretty much the same mix as everything I was listening to in November and December (minus the holiday music).  And come February, I more or less have no interest in listening to any of those songs ever again.   Which results in spectacular mixes in February with brand spanking new music.   Since it’s so hard to find new music, I thought I would share this mix with you.

Here it is: Modern Dry Goods February 2013 Mix

What about you, do you have any other suggestions?

Happy Monday,

Katie

cook: Super Bowl Party Favorites

As we head into Super Bowl weekend, I wanted to share some of our best tailgate worthy recipes.  These dips and appetizers are perfect for a group gathering and most can be made in advance/travel well.

Bacon Popsicles
Bacon coated in brown sugar + chili powder and cooked around an italian breadstick.  These crowd pleasers will vanish as soon as they come out of the oven!

Spinach Dip
This mayo-free spinach dip can be made the night before and cooked right before your guests arrive.  Serve with tortilla chips.

Wing Dip
All the flavor of Buffalo Wings without the messy fingers.  This dip is best served with Fritos and of course, carrots and celery sticks.

Kristi’s Aunt Jean’s Tortilla Soup
This spicy alternative to Chili is easy to prepared and packed a ton of flavor.  Serve with avocado, sour cream, cheese and tortilla chips.

Enjoy the weekend!  We can’t wait to watch the Harbowl!

xo,

Katie

make: holiday painted spoons

Tutorials for painted and dipped spoons have been floating around the interwebs for the better part of this year. I have always loved them and intended to make my own but had never found the time. Last week as I was getting ready to head to a friends for a holiday party, inspiration struck and I decided to do these but with a holiday twist. These could not be easier and a matching pair work as serving spoons or as salad servers. Here’s what you’ll need:

+ wooden spoons (i bought two three packs of michael graves wooden spoons at target – not available online)
+ craft paint (red: haberno and white: wedding cake satin acrylic paint by martha stewart crafts at michaels)
+ 1 inch thick painters tape (my fave is frog)
+ paint brush
+ food safe shellac (zimmers bullseye)
+ scissors and/or pinking sheers

You want to make sure that you buy spoons that do not have shellac on them already but if you make the mistake and do purchase them, don’t panic, just take some sand paper to them and roughen up the surface so that you can paint it. Then, you want to prep and tape the spoons for the first layer of paint. I choose varying lengths for the painted portion of the spoons, it was about the 1/3 of the spoon and I tried to make them as even as possible by measuring and marking with a pencil before adding the tape.

Once the spoon was taped, I painted the first layer of paint one red and one white for each of the pair of spoons. Paint two coats and allow to dry for an hour or so. Then using your tape and scissors apply the tape for the lines on the paint keeping in mind that the areas under the tape will remain the color of the first layer of paint. Make sure that you press the tape down firmly so that you get as clean as line as possible. Once the tape is in place, paint two coats of the opposite color and set aside to dry. Since I painted both the front and back of the spoons, I found that the best way to allow them to dry was to place the spoons on my counter top with the painted handle hanging over the edge. Allow to dry for an hour and remove the tape.

Do touchups as necessary and when you are happy with the final product, spray with two coats of the shellac and tie the pair in together with a bow

I did a set where I created a zig zag stripe by cutting the tape with my pinking sheers. These were by far the most “homemade” looking of them all but I fell in love and kept them for myself. The others have been set aside to hand out as I head to holiday parties this year. Make sure you let the hostess know that these are not dishwasher safe (but you really shouldn’t wash wooden spoons in the dishwasher anyway).

Katie

whisk: peanut butter oreo brownies

In my office, I tend to be the person in charge of birthday celebrations (no surprise).  I tend to take advantage of these special occasions and use them as opportunities to try out my craziest recipes.  Today, I made these:

I had seen a photo of these on Pinterest but was unable to find a source website for this (if you know of one let me know and I will link back to it).  Essentially these are the easiest things in the world.  Here is what you need:

• 1 box Brownie Mix (My favorite is Ghiradelli)
• 24 Regular Oreos
• Creamy Peanut Butter

Mix your favorite brownie mix according to the directions on the box and preheat your oven accordingly.  Then place paper liners in a muffin pan.  Spray with non-stick cooking spray.  Then sandwich two Oreos together with a decent layer of peanut butter between and on top of the cookie and place in the muffin pan.  Once you have assembled 12 oreo sandwiches and placed them in the muffin tin, take an 1/4 cup measuring spoon and pour the brownie batter over them until covered.  Then bake for between 20 – 30 minutes so that a toothpick comes clean when used to inserted into the brownie.

Happy Thanksgiving from both of us.  We hope that you have wonderful weeks filled with family, celebration and good food.  And don’t forget, if you need something to do with the leftover stuffing, consider our stuffing bread!

xo,

Katie

make: halloween caramel corn

As a kid, the weeks leading up to Halloween were always filled with two flavors: Candy Corn and Caramel Corn. With Halloween only a little over a week away, I have been craving both so this weekend I went crazy and threw them all together. And added peanuts because I also was introduced to the genius pairing of candy corn and salted peanuts this weekend. Mind blowing and totally changes the flavor of the candy corn. If you haven’t tried it, try a few handfuls of each while you are making this. This is my mother’s recipe for Caramel Corn, in my very biased opinion it is the best and easiest way to make this treat.

Halloween Caramel Corn
Ingredients

+ Vegetable Oil
+ 1 /4 cup popcorn kernel
+ 1 cup light brown sugar
+ 1/4 cup light corn syrup
+ 1 pinch of sea salt
+ 1/3 cup unsalted butter
+ 1 tsp baking soda
+ One 11 oz. bag of candy corn
+ 2 cups salted boiled peanuts

Start by popping the popcorn. I prefer to do this in a pan on the stove so use a large sauce pan/stock pot, add enough vegetable oil to coat the bottom of the pan (approximately 1 tablespoon) and place 3 kernels of popcorn into the pan. When the three kernels pop, add 1/4 cup of popcorn. Shake the pan every 30 or so seconds until the popcorn has stopped popping. Remove to cookie sheet or bowl. This should make approximately 6 cups of popped-popcorn.

Next, make the caramel. In a medium sauce pan add butter, sugar, corn syrup, and salt to pan and stir until melted. Bring it to a boil and remove from heat. Add baking soda and stir–it will foam up a bit. Throw in popcorn and mix until the popcorn is fully coated. Add an entire bag of candy corn and 2 cups of peanuts and stir until mixed. You can either wait five minutes and then form the mix into balls or spread it out onto a parchment lined cookie sheet to cool.

Enjoy!

xo

kw

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cook: spinach dip

Yesterday, the temperature in Boulder dropped from 85 to  55 in a matter of hours meaning that fall (and probably the first frost) is finally here.  For years I’ve been in denial about my favorite season.  I love the beach, long days, the leisure and the humidity (what? it’s good for my hair/skin) during the summer but deep down the fall is my favorite.  It makes me want to buy new pencils and roast something, since I can finally turn on the oven without also needing to crank the AC.  And one  of the best perks of the fall is football.  There’s something about spending an afternoon or evening or entire weekend watching games, rooting for your home team and eating delicious food.   With the weekend almost here,  I thought I would share one of my go-to recipes for parties.  I have been serving this  Spinach Dip for over a decade and I rarely tire of it.  In fact,  there was a time in my life where my mother and I would make it for dinner.  Yes, I love it that much.  It’s mayo free, doubles well and can be prepared in advance so all you have to do is throw it in the oven.

Spinach Dip
Adapted from Denver Junior League Colorado Creme de la Creme Cookbook

Ingredients
+ 1 T diced pickled jalapeños (I buy them canned in the Mexican Food section of my store)
+  2 fresh tomatoes seeded and chopped
+ 1 10z. packed of frozen spinach thawed and squeezed dry
+ 8 oz. cream cheese
+ 2 c. shredded jack cheese
+ 1/3 milk or half and half (depending on what you have in the fridge)

Mix the ingredients together and pour into a 8×8 or 9×9 oven proof dish sprayed with non-stick cooking spray. Bake at 400 degrees for 20-25 minutes until bubbly and browned at the edges.  Remove from oven and allow to cool for a few minutes or until the first person starts to dig in.  I serve this with veggies  and tortilla chips. Enjoy!

xo

Katie

live: statement wall

When I feel a big change coming on, I have the tendency to create another one.  Some (my sister)  would argue that this is due to the fact that I can be a wee bit dramatic but I like to believe that probably has more to do with wanting to find something that I can control in the chaos.   So if change is going to happen, sometimes I’d like to the be one making the change happen.

The past few weeks have been filled with changes for me and sure enough in the thick of it all, on a whim, I painted a statement wall in my downstairs bathroom.   I should start by mentioning that this bathroom is about the size of one found on an airplane, it is a small windowless box and it has bugged me since I moved into my apartment.  Originally, I was thinking I would paint the wall behind the toilet Matte Black (for the drama), then I hesitated because it’s a rental and black paint is a pain to paint over.  And, I chickened out and did nothing.

Then, a few months later, with my need for change, I decided to paint it but was still scared of the black and feeling in love with the bursts of color that have been trending in home decorating and this  wall, decided to paint a salmon and white herringbone wall.   And well… guys, it’s blah.   I’ve lived with it for a few weeks now — I don’t hate it but I don’t love it either.  I decided to finish the room more, hanging the picture, shelf, etc. in the hope that it would help and I’ll live with it a few more weeks but I’m thinking no.  I also don’t love the shelf or the size of the frame… what do you guys think?  Keep it or should I just go for it and paint the whole thing black or navy?  Does anyone else take on huge projects in the middle of chaos?

xoxo

Katie

cook: strawberry + ricotta bruschetta

 

We are well into the dog days of summer and the very last thing I feel like doing is slaving over a hot stove.  I’ve hit the part of the year where i tend to subside on iced coffee, grapes and popsicles.  It’s just too hot to eat anything else.  this past weekend, I was invited to a  friend’s house for dinner and a movie and knew that grapes and popsicles would not be appropriate tob ring with me.  So I began looking for something that I could make and transport and yet didn’t require me to turn on my stove.  In the end, I decided to throw together these delicious little summer snacks.  Fruit soaked in balsamic vinegar is one of my favorite flavor combinations and these did not disappoint — the key here is to use the best ingredients that you can afford and can get your hands on.

Here is what you’ll need:

+ crusty bread (i used a french small boule)

+ olive oil

+ balsamic vinegar

+ strawberries

+ fresh ricotta

+ basil

+ salt and pepper to taste

start by hulling and dicing your strawberries.  i used about a pint of them to make 1.5 cups of diced strawberries.  then combine with 2 T of balsamic and let sit for 20 minutes.  then slice and lightly toast your bread.    once toasted drizzle with olive oil.  then stir in about a tablespoon of olive oil into your ricotta.  spread a healthy spoonful onto each slice of bread.  top with a healthy spoonful of strawberries.  chiffonade or tear the basil and sprinkle on top and add salt and pepper to taste.

voila. an impressive, delicious and simple summer time treat. i loved them so much, i plan to make these daily for lunch!

xoxo

katie

cook: grilled corn + avocado + black bean salsa

Happy 4th of July!

If you are like me, you’re probably headed to some type of cookout/clambake/bar-b-que situation this afternoon.   I thought I would pass along my quick and easy recipe for salsa that I’ve recently been making.  Inspired by one found on Spoon Fork Bacon, this recipe has been adapted so that it uses almost everything it calls for.  With the exception of the red onion (because I think the flavor would be entirely overpowering), this recipe leaves no left over half cans of beans or fourth of a jalapeno.  I’ve also added avocado simply because I love it.  This is an easy one, full of flavor and the jalapeno packs a little bit of punch to every bite.  It can be served immediately but I like to let it sit in the fridge for a few hours before serving so that the flavors come together.

Here’s what you need:

+ 4 ears of corn, husks removed

+ 2 T olive oil

+ 1/2 red onion, diced

+ 2 jalapenos, seeded and diced

+ 3 cloves of garlic, minced

+ 2 almost ripe avocado, diced (i like them to still be a little firm so they don’t melt and turn this into a guacamole)

+ 4 roma tomatoes or 1 large hot house tomato, seeded and diced

+ 1 15.oz can of black beans, rinsed and drained

+ Juice of 3 Limes

+ Kosher Salt & Fresh Cracked Pepper

Heat the grill to medium heat and close the lid.  Once you have husked the corn, using a pastry brush coat the outside of the ears with olive oil, season with salt and pepper and once the grill is hot, grill the ears until they begin to char.  Depending on your grill, this can take anywhere from 10 -20 minutes.  Don’t walk away.  Watch them so they don’t burn and turn them ever 2-3 minutes to insure they cook evenly.   Once cooked, remove from the grill and allow to cool to room temperature.  Sometimes, if I am in a rush, I put them in the fridge.

While the corn is cooling down, in a medium bowl combine the remaining ingredients and toss together.  Then when the corn is cool, cut the kernels away from the ear and toss with the other ingredients.  Salt and Pepper to taste.  Serve with tortilla chips.

Hope you have a great day filled with family, friends, fireworks and great food.

xoxo,

Katie