This month has been one of the more hectic months of my life. Homebuying has been a
rollercoaster for us. The Portland market is insane and houses pop on and then off the
market within 48 hours, so it's been a lot of quick decisions, offers made, outbids...then
the inspections, structural engineering consults, funding, paperwork...but finally we made
it through and it's official! This beautiful home is ours!
The past couple of days, we've slowly moved some boxes and painted the whole main floor
(with the help of an army of my amazing friends). It's a really exciting and also
nervewracking time for us. With our budget and this Portland housing boom, we had to
move further from our usual comfort zone in the city, so there is lots to explore and a
change of scenery to get used to! Stay tuned for more photos and some exciting
projects!
As I am sure you all know, I love to make jams and pickles and preserve pretty much anything I
can get my hands on. There is something truly amazing about taking the sweet, perfect
flavors of the season and capturing them for whole year.
The only downside about using lots and lots of fruit is that occasionally I find myself with
lots and lots of waste. Compost is an option for those food scraps, but I have found
an even better option for all of my scraps - infusing vodka!
No need to use whole fruit when making infused vodka. The peels, hulls, pits, and
seeds are perfect for infusions!
Here are a few examples:
Strawberries: When you are hulling strawberries, there is a ton of flavor left
in the stem and bits of fruit, so just cut off the tops and fill up a mason jar with those
tops. Fill with vodka. Let sit for about 5 days and strain. Perfect berry
vodka!
Pineapple skins & pineapple core: My very favorite kind of vodka at the
moment! Pineapples in particular have a ton of waste, so this is the perfect way to
use it. Infuse for about 1-2 weeks for a nice strong pineapple pop.
Peach skin: The easiest way to peel peaches for jam is to cut an X in the bottom, dip
into boiling water for about 2 minutes and then hit them with an ice bath, the skin will rub
right off. After you've done this, there is still a lot of flavor left in the skins
even they don't look so pretty, so toss them in with vodka for about a week and you will
have a beautiful start to summer cocktails.
Apple peels: These are perfect to infuse into whisky or burbon with a cinnamon
stick for a perfect holiday gift. Infuse for about 5 days.
Your possibilities are pretty endless and the cocktails will be flowing!
Happy Friday! It's been a really crazy week at work at at home. My husband and I
are starting wheels in motion to look into buying our first home. It's a long, wild
road in front of us, but it's exciting to see homebuying on the horizon. It's just a
full time job to look!
Who says second isn't good enough? Sure, we've all heard about the Great Barrier Reef in
Australia, but if Australia is out of your price range (or you just don't want to fly for 18+
hours)...look no further than Central America! The snorkeling and diving in Belize is really
world class and it's something you should not miss. The Belize Barrier Reef is the second
largest in the world. It is home to over 100 coral species, 500+species of fish, and hundreds
of invertebrate species.
One of my main draws that lead me to Belize was the search for the majestic whale shark.
In the spring months, the southern Belize reef is the spawning zone for whale sharks.
It was my dream to be able to swim with them. Even though I tried, it wasn't mean
to be this time. Even though the whale shark eluded me this time, I did get to have
some amazing underwarter experiences in the reef!
I chose our hotel in part
because it was the home to the tour company - Tsunami Adventures. It was a fantastic choice. The hotel was
affordable, beautiful, and right on the water...everything I could have hoped for in paradise.
Tsunami Adventures was a perfect choice as well. They took care of everything for
us and gave us an unforgettable day!
We set sail on our boat with our captain and tour guide and small group (8 of us total) and
headed into the sea! It was our second day in Belize and what an amazing introduction to
the country.
Our first stop was within the Hol
Chan Marine Reserve. As soon as we arrived there, it started storming. Pouring
down rain, but we persevered and our fearless guide explained that was just part of living
in Belize and guided us into the water. The first glance into this underwater world
was pure magic. Even though dark clouds loomed, the world underneath us seemed so unaware of
it and vibrant fish and corals danced below us. Eventually the storm let up, but the
dance below kept my full attention.
Next
stop was a visit to a popular sea turtle watching spot. I came face to face with a
hundred year old sea turtle!
From
sea turtles to Shark
and Ray Alley. Maybe my favorite spot! The nurse sharks are harmless, but
absolutely beautiful. I've never been so close to a shark before! My favorite
thing was just watching the rays move through the water - they were so graceful and seem to
just fly through the water (see the video below!). Disclaimer: I'll be honest, I struggled a little with this magic moment - the sharks come
up to the boats because they know that they will be fed and each of the boats threw snacks
overboard so that their groups could get up close and personal. I don't think I did
enough research before I left about this and I was torn about the situation because
feeding wild animals can be a really unethical practice. As always, I advise you do
your own research.
The last dive stop was the Coral Gardens. It seemed like an endless space of alien
terrain full of so many types of corals. Every inch was just full of little creatures
hiding out and making their homes there. I was completely enthralled in the adventure of
the coral reef.
On the way back to the
hotel, we took a beautiful slow ride around the mangroves on the northern side of the
island with a glass of rum punch. We got to take a different perspective of the
island and hear stories from our captain about what it was like to grow up there.
We also had a surprise visit with a dolphin mama and baby and our
captain happily went out of our way to create some wake for them so we could watch
them surface.
Belize was full of a
lot of really breathtaking moments, but this day on the water was
definitely one of my favorite days there.
Although video is not
my strong suit, I got some fun underwater video that I managed to stitch together
and capture some of the beautiful movement:
Homemade ricotta is kind of a game
changer. It is much better than anything you can get in the store and it is really
easy to make...like addictively easy. There is no need for super fancy
special equipment and ingredients - you probably have all of it in
your kitchen already! If you've ever dreamed of making your very own homemade
cheese, this is the perfect place to start!
What you need:
1/2 gallon of milk
(I prefer organic. Pasteurized milk is fine, but be sure avoid UHT
ultra-pasteurized because it will not allow the curds to set
up)
1/3
cup fresh lemon juice, 1/3 cup distilled white vinegar, OR 1/2 teaspoon citric acid (all
of these will work just fine, so whatever you have on hand) 1
teaspoon salt
A
large stockpot
candy
thermometer
slotted
spoon
cheese
cloth colander
large
mixing bowl
Here are the 5 simple steps to making
perfect ricotta cheese:
Warm the milk to 200°F : Try not to let it boil, but just get a foamy heat
going.
Add acid: Remove the milk from heat
and add your acid of choice (lemon juice, vinegar, or citric acid) + salt. Stir to
combine.
Sit for 10 minutes: After about 10 minutes of sitting undisturbed (no
stirring!), the milk will start to separate into curds (the white chunks) and whey
(thin, yellow, watery liquid). Use your slotted spoon to lift a bit of the curd
and if you still see a lot of unseparated milk, you can add an a bit more acid (1 T
lemon, 1 T vinegar, OR 1/4 t critic acid) and give it a few more minutes.
Strain: Set up a strainer over a bowl and line it with
cheese cloth. Carefully scoop the large curds out with the slotted spoon and into
the strainer and then pour the rest of the contents of the pot through the strainer.
Drain: Let the ricotta sit and drain out the whey for 10
minutes to an hour - depending on how dry you like your ricotta.
That's it! You've made beautiful homemade ricotta! Add to pasta, make a dip, or just serve
it on toast with a bit of honey!
You can also very easily take one more step to make your ricotta into a more sturdy farmers
cheese or paneer. All you need to do is twist up the cheese cloth and add weight and give it
a few more hours to fully dry out and solidify a bit.
I started this list a few months ago right after my 31st birthday. It's been a bit of a
work in progress, but I'm really optimistic about being able to cross many of these amazing
things off the list in the next 10 months before I turn 32!
32 before 32
1. Have my ear surgery with a happy and supported recovery
2. Swim with whale sharks 3. See a bioluminescent bay 4. Take a glass blowing class
5. Visit a manatee sanctuary 6. Explore Mayan ruins 7. Learn a traditional Belizian dish
8. Take at least two trips to new places 9. Make bagels from scratch
10. Finish an embroidery project 11. Attend Chocolatefest 2015
12. Host a themed party
13. Have brunch at: Beast, Roman Candle, and Olympic Provisions
14. Send a surprise gift to a friend 15. Find a new therapist that I can grow with
16. Grow my savings account by at least 25%
17. Make fruit wine from scratch 18. See the Painted Hills
19. Teach a canning class 20. Learn to scuba dive
21. Prioritize friendships that matter
22. Rent a house on the coast or mountains for a girls weekend
23. Plant a fall garden 24. Clean out my closet and donate
25. Write 3 guest blog posts (Maybe for YOU?! Get in touch!)
26. Rebrand my blog
27. Wear a dress every day for 2 full weeks 28. Start the process of buying my first home 29. Pay off all my debts
30. View a meteor shower 31. Set up my perfect bar cart for the house 32. Use my 32nd birthday as an excuse to travel somewhere new
I'm headed to Belize in just 6 short weeks to swim with whale sharks, learn scuba diving, and
exploring Myan ruins! I absolutely can't wait for this trip!
I often feel that sometimes my life lacks ceremony. I don't have a lot of family or cultural
tradition of my own. I grew up in a culture of fast moving convenience and it seems that life
leaves little room to stop and celebrate and embrace moments. This weekend, I had one of those
rare perfect afternoons with just the right balance of cheesy and sweet celebratory tradition.
And better yet, I got to do it with the amazing company of a long time friend (visit her at Ponyboy Press & Cedar Chest!)
We
arrived at Myrtle's Tea House just in time for
our 1pm reservation and were seated right by the window. It's was a dreary day, but the warmth
of the little house filled with beautiful vintage tea pots and tea cups made the rain melt
away.
We selected our tea from a list of what felt like hundreds of amazing options.
The pots arrived and we delicately added our dainty little sugar cubes from the gold
gilded bowl.
We were each served a darling plate filled with 8
little perfect bites, fresh fruit, a crudite, and a warm tea cup full of homemade soup.
Next, we choose our next pot of dessert tea - I went
with a chocolate rose. It was served with a beautiful assortment of tiny desserts. The tiny
heartshaped fresh from the oven scone with strawberry butter was my
favorite.
After tea, we visited the sweet little shop and pursued the
antique tea cups, teas, and series of tea
mystery books (did you know that was even a thing?! So cute!)
Well, it's about that time for a cliche year end wrap up post! 2014 had a rough start
with a major, scary surgery and leaving the security of full time employment, but I'm really
proud to say that it turned around and really turned out to be full of exciting adventures,
connecting with friends and family, and lots of beautifully perfect moments. There was
some heartbreak in there as well, but overall - it was exactly the kind thriving life I
intended it to be.
Here are my highlights of 2014:
+ Left a job that was draining me.
+ Had brain surgery and recovered with a lot of support from my amazing husband and
friends.
This New Year's Eve finds me at a 180 from where I was one year ago. I'm less afraid of
the future and I am feeling more in control of my life than ever before. I'm deeply
aware that life is always going to be a series of highs and lows and perfection is a myth.
I'm staying optimistic about the new year and I can't wait to make it my own.
I'm setting intentions for 2015 to be a year of adventure and love.
In 2015 hope to... Keep working towards growth - set tangible goals for home buying, learn new things, and
say yes to adventures Take more time to appreciate my life as it is - send more letters, show gratitude
for the people I love, and take time to enjoy the present moments Do things that scare me - try new recipes, go on adventures, and redefine my comfort
zone.
What are you looking back on or looking forward to
today?
Who doesn't love baking around the holidays?! Cold days warmed by a hot oven and the
smell of treats wafting through the house - that is my kind of day. These cupcakes are
a lovely burst of all my favorite flavors of the holidays - moist, spiced cupcake with
creamy, rich eggnog frosting...in short -perfection.
Gingerbread Cupcakes with Egg Nog Frosting makes about 12 full sized cupcakes or 24 minis Gingerbread Cupcakes:
1/2 cup granulated sugar
1/2 cup softened butter
1/2 cup molasses
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup water
Preheat the oven to 375°F. With an electric mixer, beat the sugar, butter,
molasses and eggs on medium speed. Slowly stir in flour, baking soda, salt, ginger,
cinnamon, the allspice. Finally, mix in the water to thin the batter a bit. Spoon the
cups about 3/4 full. Bake for 15 to 18 minutes or until toothpick comes out clean.
Egg Nog Frosting:
1/2 cup softened butter (1 stick)
1 1/2 cup powdered sugar
1/3 cup eggnog
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Whisk butter in an electric mixer and add powdered sugar, 1/2 cup at a time until full
combined. Keep whisking while adding egg nog and spices.
Serve the cupcakes
with a little sprinkle of nutmeg and a whole lot of holiday cheer!
Thanks for stopping by! I'm Sarah. I live in Portland, OR & I have a deep
admiration for the domestic arts, so this is my place to share that love!
You can learn more about me here!