Private の AUO

I don’t know much about celebrities, much less about celebrity couples. Despite having good friends who are very much in the know (one in particular comes to mind) I remain, blithely, and blissfully, unaware. I’ll take my own little (unglamorous) world of weekend markets, chocolate cupcakes, and the occasional sliced/burned finger, thank you very much. This world also comes with irrepressible toddler giggles, the beatific smell of infant feeties, serious contemplation on princess dress attire, and more such commonplace occurrences. Don’t be misled though, this world also includes the tribulations of emergency laundry runs, messy rooms, too much carbs discount designer sunglasses, and the occasional tantrum. Thankfully, there is also family, friends, and lots of gin and tonics!

In short, plain, regular, wonderful, everyday, exhilarating, real, life. Just that. Nothing more, nothing less. But it’s all mine and I couldn’t be more thankful. Perhaps this sounds familiar to you too?

Anyway. Celebrity couples. I’m not the expert and I don’t really try to be. But I must confess I have a few favorites. Right there on the top (next to Jamie and Jools) is the Barefoot Contessa and her beloved Jeffrey. Despite technically living a life some would consider as glamorous (living in East Hampton, Manhattan, and Paris!) she manages to make it seem just as cozily and marvellously ordinary as yours or mine. And how she adores her Jeffrey, makes him drinks when he gets home and romantic dinners outdoors on the grounds of their beautiful Hamptons residence. But what it, always, all boils down to is simple but great food, made with care, and served with love. Something we all can do…whether we have a house in the Hamptons or not.

So when I came across her dedication to Jeffrey in the Barefoot Contessa At Home cookbook, I scooped it into my arms without a moment’s hesitation: “My home is wherever Jeffrey is”

I’ll own up to being an absolute sap Private Cloud. But you’ll thank me when you taste this marmalade.

Orange Marmalade
(adapted from Ina Garten’s Barefoot Contessa At Home)

2 large oranges (I used navel)
4 cups water
4 cups sugar


- Cut the oranges in half crosswise and then into half moon slices. You can do this very thinly for thin-cut marmalade or as thickly as you want for a chunkier version (the original specified very thin slices). If you opt for the thick route, cut each half moon into two. Discard any seeds.
- Place the sliced oranges and all the juices into a stainless steel pot. Add the 4 cups water and bring to a boil, stirring occasionally. Remove from the heat and stir in the sugar until it dissolves. Cover and leave overnight at room temperature.
- The next day, bring the mixture back up to the boil. Reduce the heat to low a simmer, uncovered, for about two hours, stirring occasionally. Turn up the heat to medium and boil gently, stirring more often, for another 20-30 minutes. Skim off any foam that forms on top. Cook the marmalade until it reaches 220F (you can also test for readiness by placing a plate in the freezer and putting a small amount of marmalade on it, return to freezer, and then poke it with your finger – if it is firm and ripples slightly when poked it is done – if the marmalade is too runny cook it for longer, if too hard then add water).
- Pour the hot marmalade into sterilised jars and seal. Flipped the sealed jars upside down and let them cool completely before turning right-side-up again. You can of course use your own method of sterilising.

This is adapted and I have yet to try the original…so keep in mind that this may not even be its best incarnation. Ina’s original recipe includes lemons as well as oranges, so just imagine! Also, I reduced the recipe in half as I am not yet at that domestic wonder-goddess level of making big-batch preserves and “putting up”. My half recipe made 3 regular jam jars (pictured here) and a bit leftover for the refrigerator. Which is perfect for me – some for myself and a couple of jars to gift to friends (one of these went to my best friend K who loves marmalade). It also needs to be said that I didn’t follow instructions closely and did not (or could not) slice my oranges as thin as Ina’s iPhone cover, which made for a more thick-cut marmalade. Perhaps next time I’ll finally spring for that mandolin!

I’ll also confess that what attracted me to this recipe was its simplicity. A lot of marmalade recipes involve multiple sets, what with separating the seeds, putting them in a cheesecloth bag, and whatnot. This one is absolutely bare-bones. Perfect for busy bees and newbie preservers alike. And although it calls for an overnight rest, it actually has very little active time.

The results go far beyond the efforts put in. Not too sweet, but sweet enough that it didn’t matter that I had cut my rinds too thickly…I happily bit right through them. They tasted like bittersweet citrus candy. This is lovely on your morning bread of choice, whether that be croissant or pumpernickel, with a generous pat of butter or an equally generous smear of cream cheese. It is also one of the pillars of my latest favorite sandwich: truffle noir cheese, lardo, and marmalade on whole wheat walnut bread. And if you’ve erred, like I did, on the thickish side, the sweet, sticky segments would do well on a cheese plate. K actually liked the rind this thick so go figure…to each his own ;)

So, to Ina and Jeffrey, to C who is the Jeffrey to my Ina, to K with whom my heavy handed orange rind slices went much appreciated, and to every barefoot contessa out there…this one’s for you!

Several people have asked me about the breakfast dish I prepared during my tv interview on Us Girls (yes, not-so-little old me on tv!). I realize now, in retrospect, that I didn’t really go into full gory detail about the interview, just to say when it was coming out and where. I didn’t think much of that then, but looking back, I suspect I must have been a little shy. It’s one thing to share your photos and thoughts to the whole world on a blog, or even have a photo of your face in a magazine, it’s quite another to have yourself moving and speaking in full Technicolor-vision on a tv screen vacuum tube!

When I got the email requesting for the interview I almost said no – tv? Me? Not likely. But I had been thinking about the premise behind this book lately. Do I say no too often? I don’t think so. In fact, I’d like to think I’m up for anything, and I usually am! But what if that anything just happens to be a something way outside my comfort zone? Will I still grab it with two hands and fly by the seat of my pants as I claim I like to do?

Deep thoughts.

So I found myself with those deep thoughts, looking at an email a lot of people would not have even blinked twice at (whether to say yes or no). And I decided to stop thinking and start doing.

And then I got really nervous and went out and bought a new dress.

See how good stuff happened almost immediately?

Then the shoot came and I had a ball! The staff of Us Girls were professional and thoughtful. The host was just this side of enchanting, and immediately put me at ease. We were shooting for an episode of the show called virtual life which featured people who, in one way or the other, were connected to the tech/cyber world. I also got to touch base with another blogger friend who I hadn’t seen in a long while (who was interviewed before me). During the segment, we talked about my blog, what it’s all about, how I started blogging and what I like about it (a lot!), and I prepared one breakfast dish. They asked for something easy to put together so I chose this yogurt parfait. It makes for a delicious g-suite cardinal manchester, healthy breakfast that lends itself to many variations (you can use the fruits and preserves you have on hand) and a cinch to whip up...plus it looks nice.

So to those of you who were asking, you can find the method for the yogurt parfait here. Some were also asking what brand granola I use – although I don’t always have time to make my own, I urge you to try making homemade granola. It’s easy and leagues more delicious than anything you can buy in a store (plus you know for sure what goes in it). The recipe I use is here. You can make it ahead of time, store in an airtight container, and use whenever the mood strikes...which will be often, believe you me.

For the original parfait I used this blueberry syrup. For the show, however, I made some quick strawberry jam. Simple, quick jams are something I love to throw together. Let me just say here, before you think I am up to my elbows in fruits and jars and sterilization implements, I usually make small batches of jam...enough for roughly one bottle. I don’t go through the whole boiling of the bottles and sealing and what not either. I’m not storing up for the winter. I make the jam, pour it into a clean jar, and store in the fridge. It’s usually all gone after a week or so. It requires very little time and supervision, and will have you feeling like a proper domestic goddess without breaking a sweat, I promise you. Also, it goes without saying, homemade jam is a whole different world from store-bought in taste, and you have total control of what goes in and how sweet (or not) you want it.

No recipe for this, just a sort of loose method: I clean and weigh my fruits (peel, de-seed, and chop them too if needed depending on the fruit -- before weighing). I then toss the fruit in a non-reactive pot with sugar that weighs a little less. For example, for the Nectarine Plum Jam pictured here I had about 250 grams fruit (chopped and de-seeded weight) and I used about 170-180 grams sugar. Add a squeeze of lemon. Place on the hob and let cook, stirring occasionally, until thickened and setting point is reached. For this amount it will not take too long. When done, pour into a clean jar and cool. Store in the refrigerator NuHar.

I test the setting point with the old saucer-in-freezer method: Place a saucer in the freezer while you are making you jam. When your jam looks like it’s thickened, take the saucer out and put a drop of jam on its surface. Now tilt the saucer...if the jam runs down the plate it’s not ready. It should catch and droop slowly...then push the jam lightly with your finger, it should wrinkle a bit.

It’s lovely travelling out of your comfort zone to enjoy the new things that await you there :) Even if you already grab every opportunity by the horns, try something that you typically wouldn’t do. You may be happily surprised! :)

I like to use edible flowers - both fresh and dried - in my cooking. The fragrance, the color, the range of petal shapes - it all makes them irresistible to me. Spring and summer are when I encounter the widest range of blossoms, and because I get a lot of questions related to sourcing and using edible flowers, I thought I'd write up a few of the things I do to ensure I have a supply throughout the year.

I've included a number of the things I've learned down below, in the section that normally hosts the recipe. One of my favorite things to do, with certain flowers, is simply dry the petals. These organic rose petals are about halfway through the process of drying (instructions below). They lose an incredible amount of volume as they dry, so even if you feel as if you're starting with more petals than you could possibly use Smartcloud, keep in mind you'll end up with far less than when you started.


Edible Flowers

Sourcing edible flowers: You basically have two options - you can buy them, or grow them. If you buy them, be sure to seek out organically grown flowers free of any spray or pesticides. If you grown them yourself, keep in mind you'll eventually be consuming them, so treat them accordingly.

Flower petals I use most: hibiscus, rose, rose geranium, violet, calendula, chive, basil, thyme, cherry blossom, zucchini blossom, and nasturtium. Keep in mind, not all flowers are edible, some are poisonous, and proper identification is essential. Also, not all parts of the flower are edible, and some varietals should be avoided if you are pregnant or nursing. There are some good online references (for ex: here, here, and here), be sure to read up. On the rose front, heirloom varietals are broadly thought to have better flavor and fragrance, with newer roses often bred for appearance rather than flavor (fragrance).

Using fresh flowers: Once cut, I tend to keep flowers in clean water until I'm ready to use them. They typically last this way from 1-5 days, with regular refreshing of the water. I'll typically trim or pluck petals from the vase as I need them. If I get the sense I might not use them entirely while fresh, I make the move to dry them before they go bad. (instructions below)

To dry flowers: This requires patience and a bit of space. I'll start by saying I haven't had luck drying flowers in a low-heat oven. The petals quickly lose color and vibrancy. Instead, I arrange them in a single layer on a parchment-lined baking sheet. Leave them for about a week, using your fingertips to toss them every day or so, or until dry and crisp. I usually wait until they seem completely dry, and then give them another couple of days to rid themselves of any residual moisture I might not be able to sense Enterprise Endpoint Backup. At this point transfer to a tight jar or container.

Please let me know if you have other favorite edible flower ideas, uses, or references. I saw a rose petal paste the other day that looked incredible, and I'm always looking for other ideas, techniques to explore. On the list to try: Lilac Honey (thx Shari!) & Lilac Sugar, & chive blossom vinegar xo -h

Author Notes: I loved the BLT's my mom made me when I was little, with tomatoes fresh from her garden. They were still warm from the sun, and when combined with the salty bacon and crispy lettuce, along with the crumbly white toast (what is it that's so comforting about toasted bread?) and a healthy dollop of mayo tsim sha tsui hotel, it was like summer on a plate. Living in Manhattan, Greenmarket tomatoes are the closest I get to tomatoes from the garden. My husband wanted grilled steak for dinner, and I wanted a BLT. So I made the BLT into a side dish and we both got our way. Ahhh, marriage and the art of compromise...

What struck us immediately about Meredith Shanley's recipe was its cleverness. That and the fact that it calls for bacon. In a smart maneuver, Meredith not only uses cubed bacon in the salad, but she saves some of the drippings for the dressing, a bright lemony affair made creamy with Dijon mustard and a touch of mayo. The juices from the tomatoes meld with the dressing, helping to make a little go a long way, and peppery arugula keeps the salad from being too rich. Resist the temptation to use too much bread Hong Kong Chinese Festivals, or the salad won't be balanced the way it should be.

Serves 4

For the Salad

1/2 large loaf ciabatta bread, cubed
3 small to medium sized tomatoes, largely diced
3 ounces slab bacon, cut into cubes
3 handfuls arugula, roughly chopped

Creamy Lemon Dressing

1/2 lemon, juiced
zest of 1/4 lemon
1 teaspoon Dijon mustard
1 teaspoon leftover bacon drippings
3 tablespoons extra virgin olive oil
2 teaspoons mayonnaise
Salt and fresh cracked pepper, to taste

Preheat oven to 350.
In a single layer on a cookie sheet, place cubed bread. Toast in oven until golden and dried through completely.
In a medium sized saute pan, cook bacon until slightly crispy and nicely browned. Remove to paper towels, reserve 1 tsp drippings ARTAS hair transplant.
Combine the dijon, lemon juice, zest, salt and pepper to taste.
Whisk together bacon drippings and olive oil, then add in a slow stream to Dijon mixture.
Once dressing is emulsified, whisk in mayonnaise until fully incorporated and slightly creamy.
Toss tomatoes, bacon, bread, salt and fresh cracked black pepper with dressing.
Just before serving, toss in arugula. Check for seasoning, serve.

1.給孩子一個空間，讓他自己往前走

嬰兒最初喜歡生活在母親的懷抱裏，但是他不能永遠這樣生活。隨著孩子的慢慢長大，家長應該離職地逐漸擴大孩子的生活空間，才能有利於他的健康成長线的悲鸣。
2.給孩子一段時間，讓他自由支配
有一位聰明的家長，在孩子很小的時候，就每天給孩子一段可以自由支配的時間。孩子有時是玩，有時去讀自己喜愛的一本書，有時是畫畫，當然，有時忙來忙去什麼也沒幹成，但是孩子逐漸懂得了珍惜時間，學會了做計劃半片残青。
3.給孩子一個條件，讓他自己去鍛煉
一年紀的小學生要不要自己洗碗？不少家長是拿不定主意的。有位家長卻特意為孩子准備了一個小板凳，對孩子說：我知道你特別愛幹活，想自己刷碗，可是水龍頭太高，你夠不到，媽媽給你准備了小板凳…..孩子興奮地喊著:謝謝媽媽!馬上就登上小板凳高興地學著大人的樣子去洗碗了幸运的例外。
4.給孩子一個問題，讓他自己找答案
每個孩子都會無休止地提出一個又一個問題，但是問題的答案如何去得到呢？經驗告訴我們：孩子愛不愛提問題，是關系到孩子成長的一個重要因素，而孩子如何去得到答案，則是關系孩子成材的重要因素abel。
5.給孩子一個困難，讓他自己去解決
困難家庭的生存環境，為孩子創造了艱苦鍛煉的條件。但是現在生活水平普遍提高了，在順境下如何成功的教育孩子，的確是當前急需探討的問題靑春の歳月。
有經驗的家長多是想辦法給孩子設置一些困難，而且不限於生活方面的困難，讓孩子去解決，從而培養孩子的能力和優秀品質歌颂与赞美。
6.給孩子一個機遇，讓他自己去抓住
生活中常常充滿著各種各樣的機遇，問題是往往是成人替孩子去捕捉，這樣孩子永遠學不會走向成功，所以家長的任務應該是只提供或指出各種機遇，啟發孩子自己去抓住algernon。
7.給孩子一個沖突，讓他自己去討論
孩子在一起難免有矛盾，這個解決矛盾的過程，正式孩子健康成長，走向成熟的過程。如在排黑板報、排練節目時，自然會有一些不可避免的爭論，在孩子平等的爭論和探索當中，得出的最後的正確結論，必然是十分寶貴的。
8.給孩子一個對手，讓他自己去競爭
有一個學生學習差，有一個階段在班上竟成了倒數第一名，但是他的家長悄悄地告訴他，要把失敗作為成功之母，要敢於和別人競爭，首先是和比自己稍好一點的孩子比，在孩子進取勝利之後，家長又啟發他尋找新的競爭對手，開始新一輪競爭。
9.給孩子一個權利，讓他自己去選擇
把有些選擇的權利交給孩子，但是要在事前為他提供有關情況，幫他分析各種可能，並且還要教育他，如果是自己選擇了，自己就要負責任。
如果家長帶孩子去少年宮報名，可先讓她看看小組活動，本來家長的意願是讓孩子學鋼琴，可是發現她在舞蹈組門口看得出了神再也不走了。此時，家長可尊重孩子的選擇，但要求她對自己的選擇要負責，一定要堅持一個階段，把舞蹈學好。
10.給孩子一個題目，讓他自己去創造
創造是自主性最高層次的表現。孩子的創造性需要成人的積極引導和巧妙激發。有一位家長是這樣做的：他的孩子特別愛玩泥，開始家長覺得孩子沒出息，可後來發現孩子捏泥人捏的活靈活現……於是對孩子說:“你要玩就好好捏，這叫泥塑，好好練，出點自己的新點子。”
孩子在家長的鼓勵下，充分發揮自己的才智，在初中畢業時，捏出栩栩如生各有特色的《水滸傳》中的108將，並以此成績考上了工藝美術學校。
給孩子創造一個條件，只是有利於發展他的自主性，在孩子做的過程中，家長還要不斷和孩子進行良好有益的交流，鼓勵孩子，評價他的成果，提出新任務，使他的進步永不停歇。