The Power of a Mustard Seed

I've been working on our keyboard. Caleb's been wanting me to paint it, and here are the results:



The paint is "Mustard Seed" by Glidden. The little quart went such a long way! I might even start painting other things around the apartment. For instance, this box...



Yes. I think that's a great idea.

a Recipe for Michelle

When I was in New Jersey this weekend at a marvelous wedding, I got a request from the Michelle Slatton to post more recipes. I will share one with you now...

What to do with all of this:



Pesto, of course! The perfect way to use the multitudes of basil growing this summer.



Simple Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
food processor

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. So super easy!

*Note: Thank you to Erin Francisco for unknowingly letting me borrow your food processor. It was a huge help and will soon rest cleanly in your pantry.

Its been a while...

Welp, we're back in town for the long haul. I've been getting back into the groove of things... babysitting, baking at Urban Standard, and assisting.

While we've been gone, the Lowers have been tending to our herbs and vegetables that we planted in their garden. Our basil and rosemary are just blooming away.



I've been trying to put our fresh herbs to good use this week! I'll share some of my favorite recipes...

Olive Oil Bread



2 3/4 c. warm water
2 pkg. active dry yeast
1 tbsp. kosher salt
1 tbsp. sugar
1/4 c. extra virgin olive oil
6.5 c. unbleached flour

Mix water, yeast, salt, sugar, and olive oil. Let them dissolve together until there's a foam on the top. Knead the flour into the mixture for a few minutes. The dough should come off the sides of the bowl. Knead with your hands for a bit. Coat a bowl with EVOO and let the bread rest for 1.5 to 2 hours. Then enjoy!

I use this bread as pizza dough, and use plenty of basil. Or cook as a loaf with rosemary, or garlic, or whatever else you want to add! Whether it's a pie or a loaf, you can bake it for about 30 minutes @ 350 degrees. It's truely the easiest, and most scrumptious bread I've ever made.


Rosemary and Cranberry Scones



I love the rosemary and cherry scones at Centrale. So I created my own version for home...

1/3 c. butter
1 3/4 c. flour
3 tbsp. sugar
1/4 tsp. salt
1 egg, beaten
6 tbsp. milk
1/2 c. dried cranberries
couple tbsp. of rosemary

Cut the flour into the butter. Mix in sugar and salt. Then beat in the egg and milk. The dough should come off the sides of the bowl. Knead in (with your hands) cranberries and rosemary. Roll out the dough and cut into triangles (I fold over the triangles because I like them puffier). Bake for 10-12 minutes @ 400 degrees.