Diagnosis via Fashion

I just heard of the most interesting book and I had to share – You Are What You Wear: What Your Clothes Reveal About You by psychologist Dr. Jennifer Baumgartner.


How fascinating that a psychologist studied individuals and their issues through their fashion choices! The author says in an interview with WWD, “The choices you make about shopping, storing and organizing your clothing are indicators of what’s going on internally at the time in your life. I look at three parts of one’s dress behavior: One is how people shop. The second is how they assemble clothes and outfits, how they dress. And the third is the actual organization and storage of the closet.”

My closet is organized by color – I wonder what that says about me…type A perhaps?!

Buy the book here and read an interview with the author here.

Grilled Dinner

With the summer weather this past week, we got back into grilling already. One particularly warm night last week we were looking for a light grilled meal and just simply marinated shrimp, red peppers, zucchini, and onions in a lemon pepper marinade, grilled, and served with ciabatta bread.

Delicious – can’t wait til summer and we can grill full time!

Cinnamon Raisin Scones

When my husband and I were first “officially” living together, we found this recipe one Sunday morning in the Boston Globe food section, tore it out, and have made these numerous times since. I thought it was about time I share with you! They are so yummy, especially with the sweet glaze on top, perfect for a lazy, chilly, weekend morning with a hot cup of coffee!
Cinnamon-raisin Biscuits
from the Boston Globe, March, 2005

2C Flour
2 3/4 Tsp baking powder
1/2 Tsp salt
1 1/2 Tsp cinnamon
1/4 Tsp ground nutmeg
5 Tbs sugar
6 Tbs cold, unsalted butter cut into tablespoon pieces
2/3 C raisins
2 eggs
1/2 C heavy cream (we substitute half & half)
1 Tsp vanilla

Heat oven to 400 degrees. Have a heavy baking sheet on hand.

In a mixing bowl, sift the flour, baking powder, salt, cinnamon, nutmeg, and sugar. Add the butter, and using two blunt table knives or a pastry blender, cut the fat into the flour until it forms pearl-sized pieces. Crumble the mixture between your fingertips for half a minute to break down the fat until the mixture looks somewhat coarse. Stir in raisins.

In a small bowl, combine the eggs, cream, and vanilla. Pour the cream mixture into the flour mixture. Use a blunt knife to stir gently until the mixture forms a dough. Lightly knead the dough in the bowl for 30 seconds, then turn out onto a floured surface.

Shape the dough into a thick disc about 6 to 6 1/2 inches in diameter. Using a chef’s knife, cut the disc into 6 even triangles (we just form them into rounds, but do what you want). Arrange them 3 inches apart on the baking sheet. Bake for 15 to 17 minutes or until the rise and set. Glaze when warm.

For the Glaze
1C (about) confectioner’s sugar
4 Tsp(about) milk

Mix until desired consistency is reached

Enjoy!

She Wore an Itsy Bitsy, Teeny Weeny, Yellow Polka Dot … Pair of Pants!

Happy Spring! We are actually having summer like weather here in the Boston area now that spring is officially here and it’s making we want to shop! Especially since colorful pants are on trend right now and there are endless options out there…I love, really love colorful pants.

Check out these little yellow polka dot pants – so cute! They are from anthropologie and I cannot wait until they’re on sale.

Happy spring – what fashion trends will you be following this season?

Caramel Apple Bread Pudding

It happened again…we made a little dessert this past weekend. We had 1 leftover apple and my husband was like “let’s turn it into dessert!” So after a recipe hunt, we decided on making this caramel apple bread pudding. This recipe was just to die for and so easy to put together. Instead of using the caramel bourbon vanilla sauce she used with her recipe, we made our own caramel. Also, we made a 1/3 recipe so it was just 2 servings and cooked in one dish (not the individual ramekins Martha used).


Caramel Apple Bread Pudding
from Martha Stewart Living, November, 1998

2 Granny Smith apples, unpeeled and cut into matchsticks
Juice of 1 lemon
1 Tbs unsalted butter, room temperature
1 day-old 8-ounce loaf brioche
1 1/4 C heavy cream
3 large eggs
1/2 C sugar
1/2 Tsp salt
2 Tsp pure vanilla extract
1/4 Tsp ground nutmeg
Caramel Bourbon Vanilla Sauce (we substituted this easy caramel sauce recipe)

Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices, then quarter each slice; set brioche aside.

In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.

Place 1 tablespoon caramel sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.

Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.

Roasted Roots

One of my favorite dinner side dishes to make is Roasted Roots. It’s so simple, delicious, and satisfying. My dad came up with this “recipe” years ago and when I first moved in with my hubby and we started cooking together I asked my dad how to make it. His answer was simple: “Cut up your favorite root vegetables, coat them in a little olive oil, then season them with thyme, garlic powder, rosemary, and s&p.” When I asked how much of each spice to use, he just said to “use more than you think is appropriate.” Hysterical answer, but totally true.

We made this for dinner just last night and I thought it was about time I shared this “recipe” with you!

For root vegetables we use sweet potatoes, turnip, onions, carrots but really any root vegetable you like will work. Cut vegetables into 1-inch cubes. Slice onions into wedges. Coat with olive oil, herbs, and s&p. Cook at 400 degrees for 40 minutes. You may want to crank to a broil for the last 5 or 10 mins if you like them to get a little crunchy.

Enjoy!