Study French

My plan is to spend a month in Paris in 2013 (haven't run this idea by my boss yet) and I'd like to know enough French to order my daily pain au chocolat and cafe au lait in the charming neighborhood bakery I will undoubtedly discover and fall in love with.  This is the motivation behind my first goal for 2012.

In addition to gaining access to buttery, flaky pastries, I want to be able to ask for directions (in an accent that isn't offensive), chat with merchants at the local markets, and read menus.  As a first step, I bought a Groupon for French classes in the Financial District that I can attend after work.  I also borrowed a "learn French in your car" CD set that I will listen to on road trips when I'm not singing along to my favorite country songs.  

I'm inspired by this picture from my sister's Pinterest account.  If all goes according to plan, this will be me next year!

Merry and Bright

In keeping with annual tradition, despite having just survived a 15 hour flight home from Thailand, friends and family gathered today at my house for cookie decorating.  There was eating, drinking, and merriment making.  I love catching up with friends from far away and having a house full of my favorite people spending a relaxing afternoon together.  

Mom is all smiles:

Leslie learns to make burekas:

Overcome with the Christmas spirit of giving, I'm sharing the recipe below:

Burekas

1 package of puff pastry sheets

8 oz farmers cheese

3 Tbs crumbled feta cheese

4 Tbs grated mozzarella

2 eggs (one for the filling mixture, one for "gluing" the pockets and to brush on top)

2-3 Tbs sesame seeds

Thaw the pastry sheets as directed on the package.  Prepare the filling by combining all 3 cheeses and 1 egg.  Unfold each pastry sheet on a lightly floured surface and roll out to about half the original thickness. Cut each sheet into 12 squares of equal size.  Fill each square with about 1 tsp of the cheese mixture.  Brush the edges of each square with egg and fold over dough to form a triangle, pinch closed with your fingers. Arrange on baking sheets lined with parchment paper.  Brush the top of each pocket with egg and sprinkle with a pinch of sesame seeds. Bake for 15-20 minutes in an oven that's been preheated to 400 degrees.  Best hot out of the oven, enjoy!

It was a serious productions of rolling, cutting, baking and decorating. Don't worry we saved some cookies for you:

  

Beyond a shadow of a doubt

Yes, there's a reason why I've been lurking instead of headlining here...a bonafide baby sugar-bun in the oven! After many years of wishing and hoping, our 2nd miracle has occurred...a baby sister is finally on her way. It's amazing how different a second pregnancy is from the first. There sure is a lot less time spent focusing on the details. Hope this babe doesn't mind missing out on a having a pregnancy journal, I haven't started it yet and we're past halfway to delivery...sigh! Well, there it is. Now, back to nesting...
xoxo,
Big sister

What I'm Wearing

Savion Glover Performance at Palace of Fine Arts Theatre

Dress:  Borrowed from Kendra

Boots:  Nordstrom

Runner up, this one will have to wait until the next time I need a fancy outfit

Dress:  Borrowed from Kendra

Boots:  Nordstrom

Dorado Schmitt & the Django All-Stars Concert at the Herbst Theatre

Top:  J.Crew

Pants:  Gap

Shoes:  Banana Republic

Phantom of the Opera Las Vegas

Sweater:  Banana Republic

Skirt:  Anthropologie

Oranges

Seems like I'm loving everything orange these days.  Food, flowers, accessories, you name it!

Here's a beautiful, fun hat found at Anthropologie:

Gorgeous gladioluses from the farmers market:

Holiday floral display at Caesars Palace:

And a Thanksgiving staple, pumpkin pie with whipped cream:

Holiday Crafting

Christmas window displays around the City have inspired me!  Here is one of my recent creations.  I think one year we should have a rule that all gifts have to be homemade.  What do you think?!

Fall Soups

There's a crispness in the air and what better way to cozy up to the new colder weather than with a hot bowl of soup.  Here's one I adapted from an old Williams Sonoma Thanksgiving cookbook:

Butternut Squash Chowder

Ingredients:

• 1 yellow onion, diced
• 1 tsp. chopped fresh sage, plus small sage leaves for garnish
• 3 tsp. kosher salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 2 russet potatoes, cut into 1/2-inch cubes
• 1/4 cup white wine
• 3 cups vegetable broth
• 32 oz. pureed butternut squash
• 1/2 cup skim milk

Directions:

In a large Dutch oven over medium heat, cook the onion, chopped sage, salt and pepper, stirring occasionally, just until the onions are soft, 5 to 6 minutes.  Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes.  Add the broth and bring just to a boil.  Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

Add the butternut squash puree and simmer for 5 minutes. Stir in the milk and adjust the seasonings with salt and pepper.

Ladle the chowder into warmed bowls and garnish with sage leaves.  Serve immediately.  Serves 6 to 8.