Moving…

Sage and Sound is moving!

After a few months at wordpress, I’m packing Sage and Sound up to Blogspot.

I have a few opportunities coming my way, I believe with contributing on a few websites, and wordpress has not allowed specific features for me to do so.

Please update your Favorites and follow me over to…. www.sage-and-sound.blogspot.com You can continue to subscribe by e-mail on my new page as well! To all those blogs I follow, I will still continue to be an avid reader over at my new address.
Thank you, and Happy Tuesday!

Don’t forget… www.sage-and-sound.blogspot.com

 

Ciao!

K

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One For the Table

I don’t know if anyone knows this, but Nora Ephron is idol of mine. She was a hilarious feminist; a pioneer in screenwriting. She wrote a few treasures such as, (you may have heard of them), You’ve Got Mail, When Harry Met Sally, Sleepless in Seattle, and Julie and Julia. Plainly put, she was a rockstar. She also said, in an NPR interview, “You can never have too much butter – that is my belief. If I have a religion, that’s it.” Glorious.

Anyways, the other day, I was recently searching the internet for some culinary magazines and blogs that I was hoping to send in recipes for and stumbled across One for the Table. It had a blurb saying that it was created by Amy Ephron. Instantly, I remembered that Nora Ephron had had a few sisters, just like myself. Three younger sisters, to be exact. After doing a little more research, I did see that Amy was in fact Nora’s sister. Magical!

Clicking around, I saw that the restaurant review section for Washington consisted of only one restaurant review, in Spokane. Nothing on Seattle eats! So, I sent in my little review on Urban Family Public House to One for the Table and was later contacted by Lisa, their editor, to say that they would include my review in their Washington state section, and would love other contributions from me as well.

Needless to say, a little bitty dream of mine came true. I’m not saying that I’m a fabulous writer, I’m not saying I’m talented. I think I just appreciate good food, good drink, and nice places, and I like to put all these thoughts down. To have them read by someone that has a connection to someone as wonderful as Ms. Ephron, just checks off a little box on my Bucket List that I never knew I had.  So here’s to you, Nora Ephron, I know you’re looking down on your sisters, I know you enjoyed good food, and I know you loved life. And I can appreciate that.

Excited

I’m very very excited to go to this place.  We just read an article on the Seattle Times about Molly Wizenberg & husband and how ridiculously cool they are.  I’ve been reading her blog for quite some time now, but had recently lapsed from my reading.  Her blog is my blog’s idol. Cool and classy, well-written and smart.

If you haven’t checked out her blog, restaurant, and book, please do. I’ve already penciled in visiting Delancey on our next Seattle trip.

Molly Wizenberg has a new book and baby on the way too, plus, Delancey is in Ballard; the best place ever.

We just got back from the Pasco Farmer’s Market, where I bought: a purple pepper, yellow tomatoes, and some rather large peaches. I’m already dreaming up something rich and dreamy.

Happy Saturday!

Ice Cream & Waffles

It’s this simple: slice up some ice cream (for once, not frozen yogurt!), make some waffles, add some chocolate chips sprinkled in, and enjoy. Pure, unadulterated summer sweetness. You have the mixture of cold, rich ice cream with the crunch of a homemade Belgian Waffle. It really is perfection.

My dear, sweet, mother inspired this dessert. She told me the other day that when she was a young girl, living in NYC, she told me that on her way home from Jones Beach, in the sweltering heat, her father would take her and her assortment of Irish cousins to Woolworth’s for the favorite summer treat.

“They’d slice a thick, cold, slice of that vanilla, chocolate, and strawberry ice cream, and lay it in between two square waffles”, she said. My mind wandered to a hot, humid, New York day, one of those days that requires two showers. My mom, about 11 years old, is trudging down the sidewalk, licking the strawberry ice cream off her fingers. Actually, wait, my mother would never lick her fingers. She’d use a napkin. Anyways, she’d wipe her fingers off delicately on a Woolworth’s napkin.

After it was all gone, just a distant memory in her full stomach, she’d sit on the subway, dreaming of the next weekend. Next weekend, she’d swim in the surf, build sandcastles with her family, and eat turkey sandwiches out of the cooler. Next weekend the glory that is Summer in New York would begin again.

Chocolate Cupcakes with Coffee Butter Cream Frosting

My grandma turned 90. Yes, 9-0! I personally find that amazing, and would imagine that you do too. She is just as feisty as I can ever remember, cracking jokes, telling stories, and always sharing her strong opinion. I like to think that we’ve all gained a little something from her, and needless to say it is always a joy to see her. She’s given us all so much love over decades and decades and we were all so eager to celebrate her.

My parents and aunt and uncle rented out a party room at Il Granaio, a sweet and hip Italian restaurant in Mount Vernon, about an hour north of Seattle and I was lucky enough to make the dessert for this family celebration. I promptly began searching around on my favorite foodie blogs, and found the tiramisu cake I’d been searching for on Smitten Kitchen. It was divine, but more on that later.

To complete the dessert spread, my mother and I whipped up some simple chocolate cupcakes with coffee butter cream frosting. To give you an idea of how good they were, my nephews each ate two; I consider that to be a personal accomplishment!

Ingredients:

Frosting adapted from here

Chocolate cake mix (we took a shortcut!)

1 c. unsalted butter, room temperature

3-4 c. confectioner’s sugar

1/4 tsp. salt

1 tbsp. vanilla extract

2 tbsp. finely ground coffee, mixed with 1 tsp. of boiling hot water, stirred

about 3-4 tbsp. heavy cream

Method:

Make cupcakes according to recipe on the back of the box. We used a dark chocolate Devil’s Food flavor and they were divine.

For the frosting, beat butter for a few minutes with a stand or hand mixer . Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.

Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. Add coffee syrup.

If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Let cupcakes cool for about 30 minutes, then pipe frosting on top.

Enjoy!

k

Berry Medley Banana Bread

Yesterday I whipped up some very tasty & healthy breakfast bread for us. It really was entirely my own creation, but has the same obvious ingredients found in all recipes. I find that it is easy to mix and match your own recipe, especially with baking breads and cookies, because you just need the same basic ingredients. These would be a flour base, a liquid, sweetener, and something to make the whole thing rise a little bit.

Put all those ingredients together in one bowl (it’s a Tuesday, I don’t believe in dishes), and you have a scrumptious and healthful treat for the morning.

Ingredients:

2 c. flour

1 tsp. baking powder

1/8 tsp. salt

1 tsp. cinnamon

1 tsp. vanilla

1/2 c. oats

1 c. yogurt, I prefer greek or non-fat

2 large bananas, mashed

2 tbsp. acai syrup or honey

2 tbsp.  canola oil

1 c. frozen (de-frosted) or fresh berries, I used strawberries and blueberries

Method:

Mix together the dry ingredients in a large bowl. Then add wet ingredients and stir. Be careful not to over-stir as it will make the dough rubbery.  It’s quicker and easier to mix the ingredients by hand. The nice thing about this recipe is that you don’t use processed white sugar to sweeten. The combination of berries and acai syrup or honey really do the trick!

As you can see, I really really enjoyed it with some strawberry jam!

Ciao,

k

Sangria

Ah, sangria. That delectable mix of fruit and wine. This sangria is a concoction from who knows where. I think I looked at a recipe a long time ago, which must have been where I got the idea for this particular mixture. However, I consider this my own recipe, because of what I add to it.

Sangria is perfect for those nights when you want a relaxing drink, but you don’t want a cocktail, and you don’t want wine. (I know, hard to imagine a night where you wouldn’t want one of either.)

This recipe has been popular in particular with my father, who has been known to run out to the store and return with about 3 bottles of wine, just so I could make more. It’s pretty good, I’m not going to lie to you. I have yet to try making white sangria, which sounds just as delicious and refreshing. When I do, I’ll let you know.

Ingredients:

Makes 4-5 glasses

4 c. of red wine, I use Rex Goliath “Free Range Red”, because it’s inexpensive and it’s a basic red wine.

1-1 1/2 c. ginger ale

1 lemon, sliced

1 lime, sliced, saving one slice for garnish

1 orange, sliced

Optional additions: strawberries or raspberries (or you could go crazy with blueberries!)

2 shots gin (I add more when it’s Friday night)

2 c. ice

Method:

First, it’s a good idea to set your bottle of Rex Goliath in the refrigerator so it can chill. No one likes warm sangria. Then, add wine and juices from your squeezed lemon, orange, and lime. Top off with ginger ale.

Give it a good stir, add the ice cubes, and let chill in your refrigerator (if you can resist) for about 15 minutes.

Enjoy on a warm summer night with friends & family!