Urban Comfort

Recycled Paper Envelopes

 
 
I decided to do a small mailing for this blog, send an invitation of sorts, to editors and people I work with. My personal criteria was that I had to be able to do it with the supplies I had on hand (granted, more than most people have on hand), needed to be something I could do in a day, and would have to allow me to learn something new - Nothing makes my eyes glaze over more than mass production; if I'm going to make anything two dozen times, I need to be buoyed by newly acquired knowledge.  

I'm not a graphic designer and I haven't fully mastered Illustrator yet, so I work with Photoshop.  Though my skill level is still pretty basic, I've learned enough to create decent designs.  The card was the easiest part, having already done most of the design for my blog banner.  I created it in Photoshop, printed it onto Paper Source's Luxe Fino White card stock with my AMAZING Epson R1900, and cut them out with my paper trimmer from Making Memories (which is absolutely indispensable to me).  I also designed simple wraparound mailing labels, which I printed onto full sheet label paper.  

It all came down to the envelope.  I wanted to send something handmade that felt like my blog and my personality. After all, I make my living as a crafter.  The least I can do is make something. I had a bunch of postal paper scraps left over (I buy rolls of brown postal paper and use it to cover my work spaces, wrap packages, etc). But I wanted to see how well I could print on it. I designed a layout in Photoshop, then printed it onto the brown paper scraps.  After that, I folded the paper sheets into bag style envelopes, added the labels (which I ended up cutting into two pieces after deciding that I wanted to see more of the graphic on the envelope), and sewed the ends shut using a decorative scalloped stitch. 

In the end, I learned a little more about Photoshop, as well as sewing on paper. I reused and recycled, and ended up with a mailer that felt personal and authentic. I've included my mailing labels and envelope design below, but I encourage you to come up with your own envelopes. You can use the "fill" feature on Photoshop to make colored silhouettes of clip art, use "copy" to generate additional images and "transform" to rotate and create layouts from the additonal images, and you can reuse any old grocery or brown bags you might have hanging around.  

It feels good to send something personal. With the bulk of our communication taking place by email, it's a nice surprise to receive something handmade and special in the mail. Here's the how to: 

Materials: 

Brown scrap paper or grocery bags
Paper trimmer (or craft knife, ruler, and cutting mat)
Printable design (see below)
Color inkjet printer
Bone folder and cutting mat with a grid
Ruler
Double-sided tape or other adhesive
Sewing machine
Thread
Printable labels (see below)
Full sheet label paper

Directions:

1. Trim your paper scraps to 8 1/2 x 7 inches. (If your paper isn't flat, run a warm iron (medium setting) over the paper and place a book over it for a few minutes, until it cools.)

2. Print the envelope design, feeding the paper into your printer, one page at a time. Print labels onto full sheet label paper (and set aside for later).

3. Place the printed paper face down on the cutting mat and fold the ends in, 2 inches from one end and 2 1/2 inches from the other end.  Place a strip of double-sided tape along the 2 1/2-inch edge and secure the two ends together.  (Folded paper will measure 4 inches high and 7 inches long.)

4. Turn the folded paper over, place the ruler 1/2-inch from the left edge and score with the bone folder. Fold the end to the reverse side and secure with double-sided tape. 

5. Place your letter or card inside the envelope, then sew the ends shut with a sewing machine. Trim the mailing labels and add either a wraparound mailing label on the envelope or cut the label in half and place the return label on the back of the envelope and the addressed label on the front.

Downloads:

Download Mailing Labels
Download Urban Comfort Mailer Envelope

Spring Fever

 

I am itching for spring!  We're flirting with it in these parts, a day at 70 degrees, then a thirty degree drop overnight.  But really, I know I can hardly complain when so many of you haven't seen even the slightest hint of spring and are still digging out from snowstorms.  So here's a little something to help you transcend the weather. I found this sweet gift card on etsy. Doesn't it feel warmer already? 

Black Magic

 
It all started with a bakery on the Upper East Side in New York, a Southern style bakery owned by a Mississippi native using her family recipes. Who could resist?  So when this proprietress challenged me to try the chocolate cake, despite my declaration that I preferred yellow, I rose to the occasion...and it took only one bite to dispel any preconceived notions I had about chocolate cake. Shortly thereafter, the bakery closed its doors. I got a little panicky, knowing that my chocolate cake had forever disappeared. But the resourceful never give up and so began my journey of a thousand cakes, the search for that cake. 

I was able to immediately dispense with most of the chocolate cake recipes I had collected over the years; they were all too new, too complicated, too modern to be the cake I was looking for.  I pored over the copy of the bakery menu I had, reading the description and deciphering clues. The key words were "old fashioned."  

Cut to two years later and the purchase of Ina Garten's Barefoot Contessa at Home.  The cake listed as "Beatty's Chocolate Cake" seemed promising.  I made it and recognized it as the cake I was looking for, but the frosting was all wrong.  In addition, while the cake tasted amazing, it sunk in the middle, in the last few minutes of baking.  I made it over and over; it drove me nuts.  I have no idea why, but one day I tried a 9-inch pan.  Success at last!  My cake was finally level. Eventually, I got the icing right as well, though that too required multiple experiments for just the right amount of fudginess and the proper texture.

Finally, after all was said and done, I discovered that the cake recipe I was using was actually Hershey's Black Magic Cake, printed on the back of the Hershey's cocoa container, as it had been for the last fifty years.  Old fashioned, indeed. But it was well worth the journey and all the wasted cakes - it's the only chocolate cake recipe I will ever need!

Black Magic Cake

solid shortening or butter for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cup Hershey's cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature 
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee                       

1.  Preheat the oven to 350 degrees.  Grease two 9-inch round cake pans.  Line the bottom with parchment paper, then grease and flour the pans. 

2.  Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 

3.  In another bowl, combine the buttermilk, oil, eggs, and vanilla. 

4.  With the mixer on low speed, slowly add the wet ingredients to the dry. 

5.  With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. (Batter will be very thin.  This is normal for this cake.)

6.  Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out almost clean. 

7.  Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely before frosting.

Fudge Frosting:

3/4 cups (1 1/2 sticks) unsalted butter
1/2 - 2/3 cup whole milk
1 cup cocoa powder, sifted
1 1/2 - 2 teaspoons espresso powder (optional)
4 1/2 cups powdered sugar, sifted
1 1/2 teaspoons pure vanilla extract

1. Melt the butter in a saucepan over medium heat.

2. Stir in sifted cocoa powder and the espresso powder, if using.

3. Alternately add sifted powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed.

4. Stir in the vanilla extract.  If necessary, thin frosting with a little more milk.  Use immediately.  

Colors to Live With

 
I adore color, but I sometimes suffer from color overload, the result of my work, too much visual stimulation via magazines and blogs, and the like.  In the end, as much as I love color, I find that a more restrained palette is easier for me to live with.  But finding the right colors to live with can still be a challenge. I've never been comfortable with white walls, I've quickly grown tired of walls that were too colorful or dark, and pastels don't do it for me if they feel, well, too pastel.  

Over the years, I've finally found combinations that work for me.  I favor neutrals and pale colors that are mercurial, with the ability to change and respond to light, taking on various moods throughout the day and night. Often, these colors have a lot of gray in them, which keeps the pastels from looking too insipid or saccharine and gives a certain depth and sophistication to neutral beige tones. Soothing without being placid. 

I've also found that a neutral palette makes decorating, and redecorating, easier. I can flirt with trends and color obsessions without a full scale makeover, and I find it surprisingly easy to mix both cool and warm tones with the proper neutral background as an anchor.

Here are some of my current favorites, paint colors that I've been living with and that excite me as much today as they did when I first put them on the walls:

 
Grant Beige by Benjamin Moore  My dining room is painted in this color and it reminds me of Belgian linen. It's beautiful with ironstone, mercury glass, the grayed tones of birch bark, dark woods, burlap, muslin, and mossy, chartreuse greens. Another good accent color is Java from the Eddie Bauer collection at Valspar.

 

 

 
Rainwashed by Sherwin Williams  This is an amazing color that rapidly shifts with the light.  It's not blue or green or gray and it's gorgeous with glass, white, silver, and black.

 

 

 
Soft Fern by Benjamin Moore  This is my bedroom color and I find that it works well with creamy whites, chocolate browns, burlap, very pale, warm pink, and various shades of blue.

 

 
Tealight by Benjamin Moore  This color has the same mercurial tendencies as Rainwashed, but with slightly more emphasis on green.  Works as well with gray, silver, whites, and glass as it does with deep browns.  

 

Another paint color I've been very happy with (not pictured) is Cincinnatian Hotel Briggs Beige from the National Trust for Historic Preservation line, at Lowe's.  I painted my kitchen with this color and it's the perfect segue from Grant Beige in my dining room. Paired with soft white trim and lots of chrome and vintage metal accessories, I find that it manages to be warm and cool at the same time.

 

Those are some of my favorites. What are your favorite paint colors?  

 

 

Stitchery

 
I have long had dreams of improving my embroidery skills. Admittedly, it hasn't happened yet, but I may have found just the motivation I need. I stumbled onto this wonderful Swedish book, first published in 1966. It's an amazing compendium of stitching technique and lettering in a wide variety of styles, almost all of which I find appealing.  It's a great addition for the stitcher's library, as well as useful inspiration for designers who like to work with typography. Should you happen to see a copy of this book in a used bookstore, snap it up. (Amazon may occasionally have it as well, though the one copy they're selling today is available for $999.98(!!!).   

In Bloom

 
Okay, I admit it. I'm tired.  My house is suddenly empty after a week of Mardi Gras madness and I need a couple of days to regain my equilibrium. I'll be back next week, but until then, I leave you with this harbinger of spring.  The magnolias are in bloom in New Orleans right now, reminding me that my favorite season is just around the corner.  I can't wait! 

Cupcake Flags

 
  Photo via Lovely Design

I saw these cupcake flags on Lovely Design and they made me happy, so I thought I'd share them with you. Sharilyn, the talented author of Lovely Design has graciously supplied a free download. What a nice way to put a little smile in someone's day!

Breakfast Biscuits

 
It's been a busy week, with lots of Mardi Gras festivities and a full house.  I love having house guests and I love to entertain, but it helps to have a few recipes that are quick, easy, and suitable for a crowd.  I've found that these moist, tender biscuits tend to be a hit with the breakfast crowd, young and old alike. They're incredibly easy to make; they only taste like they're time consuming. Most often, I serve them alongside a savory dish, but they're also great for a quick breakfast.  Serve them with good preserves or honey and a pot of hot coffee.  You can't go wrong and you can have breakfast on the table in less than 30 minutes, leaving you with more time to spend with your guests. 

BREAKFAST BISCUITS
(makes 6 to 8 biscuits)

2 cups all purpose flour
2 Tablespoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick cold, unsalted butter, cut into small pieces
3/4 c. cold buttermilk

1. Sift together flour, sugar, baking powder, baking soda, and salt.  

2. Cut butter into flour mixture (using a pastry blender  or a butter knife) until the texture of coarse crumbs. 

3. Add 1/2 cup buttermilk and lightly mix with a fork, until dry ingredients are just moistened and the mixture is sticky. Add the remaining buttermilk as needed for the dough to form. Handle the dough as little as possible.

4. Turn dough onto a lightly floured work surface and gently flatten the dough with your hand to approximately a 1 1/4-inch thickness.

5. Cut with a floured 2-inch round cookie cutter. Bake 15-18 minutes in a 400 degree oven. 

Bon Appétit!

Fat Tuesday

 
"[It is hereby decreed that] melancholy be put to route, and joy unconfined seize our subjects, young and old of all genders and degrees...that the spirit of make-believe descend upon the realm and banish from the land the dull and the humdrum and the commonplace of daily existence."

public proclamation, Morgan L. Whitney, King of Carnival (Rex), 1967

2.14.10

  

"Love doesn't make the world go round, love is what makes the ride worthwhile." Elizabeth Browning

A Few Buttons

 
Ten years ago, today, one of my oldest and best friends died of ovarian cancer. She was 32 years old, far too young, not at all ready to depart.  I think about her often, perhaps as a way of keeping her with me, maybe just because I loved her, because I miss her, and because the seeds she sowed in me before her death have finally begun to bloom. Together, we experienced the fumbling and awkward steps of youth, learning to articulate what we desired from life.  It was an imperfect relationship, but honest, true, and impassioned.  

Shortly before her death, I was visiting her in Houston and my current passions and interests were just beginning to take form.  She took me to her favorite antiques store so I could explore.  I felt like a hummingbird in that store, so many delights that it was difficult for me to touch down for more than a moment.  I encountered a large jar of buttons and thought briefly of looking through them, but moved on to other treasures.  She was tired and told me she'd sit for awhile, to take my time.  By the time I returned, she had sifted through the entire jar, mining the ordinary for just a few treasures for me to take home.  

I felt such joy in what she had discovered and I've come back to that lesson over and over through the years.  I stop, I'm more patient, I look for the divine in the ordinary, the details that surpass the whole.  It is not the only gift she gave me, but one of the most important.  I only know this now, a decade on, and I didn't get to tell her. But I plant the seeds of that gift, knowing that somewhere along the line, it will be a gift for another. 

A Seasonal Bellini

 
When I lived in New York, one of my favorite winter desserts was the passion fruit tart at  The City Bakery.  It was nothing less than a burst of sunshine during the long, cold months when springtime felt so far away. My winters aren't so cold or so long anymore, but I still love the taste of passion fruit, right at home in this variation of a Bellini.  Cheers!

PASSION FRUIT BELLINI

1 oz. Passion Fruit Syrup (see recipe below)
3 oz. Prosecco
2 short dashes Fee Brothers Grapefruit Bitters

Pour the passion fruit syrup in a champagne flute; add 2 short dashes of grapefruit bitters.  Top with 3 oz. Prosecco.

Passion Fruit Syrup:

1 cup Ceres Passion Fruit Juice (a boxed juice blend, available at Whole Foods)
1/2 cup sugar
1/2 cup Alizé Gold Passion Liqueur 

Combine in a small saucepan and bring to a boil; stir to dissolve sugar, then lower heat and simmer for about 15 minutes.  Remove the syrup from the heat and cool before using.

Note:  It can be difficult to find pure passion fruit juice or puree, but if you're able to find it, you can make a syrup from that (add sugar to taste).  In that case, you won't need the Alizé.  I'd be more specific in the ratio of juice to sugar, but haven't been able to find a local resource for the juice. 

Valentine Bookmark

  
I'm on Babble.com today, with Valentine ideas for parents and kids.  One of the projects featured is this photo booth style bookmark.  It's not difficult to do, even if you aren't particularly computer savvy. Here's how: 

Step One: Dress the kids up!  I made a customized onesie with a small piece of fabric and iron-on fabric adhesive.  To do this, cut a piece of fabric and iron-on adhesive slightly larger than your finished shape or design will be and fuse them together.  Trace or draw a design onto the reverse side of the fused fabric and cut it out with sharp fabric scissors. Following manufacturer's instructions, iron the design onto a piece of clothing. 

(Too involved for you? Cut various sized hearts out of colored paper and have the kids hold and do silly things with them.  Props are particularly effective with older children who would rather do anything than have their photo taken.)

Step Two: Using a simple background (like a neutral colored wall), take digital photos and edit and crop them as needed.  Now you're ready to create your bookmark. 

Step Three: Open a new document in Word and create a Text Box that measures 1 3/4 by 2-inches. Copy the Text Box two more times; click and drag them so they form a vertical row.  Insert a photo into each of the Text Boxes (the photos will automatically be resized when they're inserted); then format the Text Boxes and change the border to "No Line."  (You can repeat this process two more times, if you'd like to create a set of three bookmarks on a page.)

Step Four: Print the photo strip onto photo paper or other heavy paper.  Trim around the edges, so that there is a white border around the photos.  Cut a strip of colored card stock that measures 2 1/4 by 6 3/4-inches. Mount the photo strip onto the card stock, using either paste or double-sided tape. Punch a small hole at the top of the bookmark and thread a length of ribbon through it. 

Tip: If you want to create a more authentic photo booth bookmark with four photos, just create four Text Boxes and cut a 2 by 9-inch strip of card stock. 

Visit Babble.com for more Valentine ideas.

UPDATE 1/12:  For lots of fun Valentine ideas, head over to Michelle Paige for the Valentine Link Party.

Love is Sweet

  
Recently, I was lamenting the fact that I didn't have a good praline recipe.  What I meant was that I didn't have a good family praline recipe.  (I am never more Southern than when it comes to food.) Coincidentally, a few days later, my cousin sent a collection of my paternal grandmother's recipes, pralines included. I knew there had to be an old praline recipe somewhere in the family!  

I thought I'd make some for Valentine's Day.  They're easy, nearly foolproof.  The only specialty equipment you'll need is a candy thermometer; I picked one up in the grocery store for a few dollars.  You can package them in glassine favor bags (look in the wedding section of craft stores like Michaels) or make your own bags out of decorative paper (see the template below).  I suggest wrapping the praline in wax paper or tissue before packaging, to eliminate any grease spots. Finally, attach a label.  I've included copies of the label below; you can print them out on label paper to make stickers or print them on card stock and sew the bag closed. Make the fold and stitch in the space between the hearts.   

Pralines are very sweet, so you'll only need to give one or two, at best.  They should be eaten within a few days; after that, they'll lose their creamy texture and start to become grainy, as the sugar crystallizes.  At that point, just crumble them up and use as a topping for ice cream.

  

My Grandmother's "Pet Milk Pralines"

1 cup brown sugar
2 cups white sugar
3 Tablespoons light corn syrup
3/4 cup evaporated milk (Pet brand)
1/4 cup water
1 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

In a saucepan, combine the sugars, corn syrup, evaporated milk, and water. Bring to a boil, stirring constantly.  Continue cooking, stirring occasionally, to soft ball stage (236 degrees).  Remove from heat. Cool at room temperature, without stirring, to lukewarm (about 30 minutes).  Stir in the vanilla extract and pecans and beat with a wooden spoon till the candy begins to thicken up.  Drop rapidly from a spoon to waxed paper.  Candy will spread.  Let it sit and harden, until it loses its sheen and becomes opaque and solid.  Peel off of the waxed paper and package in an airtight container.

  

Note: I didn't do a whole lot of beating with my spoon (not more than a minute or two) and they turned out perfect anyway.  Also, the original recipe calls for 2 teaspoons vanilla extract.  I happen to use a particularly fragrant vanilla, and 2 teaspoons was a bit much.  I suggest stirring in 1 teaspoon, tasting it, and adding more if desired. 

Download Love is Sweet Labels
Download DIY Bag

Baker's Tool

 

If there is one tool that has elevated my baking, I would have to say that it's a scale.  For years, I virtually ignored the weights that are often included in the ingredient list. Weighing flour, sugar, and eggs felt a bit fussy to me, something that only professionals did.  But the truth is, I like to have consistency in my cakes. I want to know that my cake's not going to be slightly off, just because I used a different brand of flour that day. I've also found that weighing is easier than measuring everything out.  Rather than having to worry about whether my flour is properly aerated before measuring it, I do nothing more than scoop it into a bowl until the weight is exact. I've also discovered that the weight of eggs, even those in the same size category, can vary enough that it can change the outcome when a recipe calls for a large number of eggs. It doesn't have to be a huge investment, my Escali digital scale runs about $25.  It's lightweight, easy to store (it's flat enough to slip into a drawer), and easy to use.  If you like to bake, especially cakes, this tool is definitely for you.

Now, plenty of older recipes don't list weights, only measurements. As a point of reference, I looked to Baking Illustrated for a list of egg sizes and what their corresponding weight is assumed to be, as well as their notes on measuring flour. It's good to have information like this, so that you can finesse recipes that you make often.  

Eggs:

Medium egg = 1.75 ounces
Large egg = 2.00 ounces
Extra-Large egg = 2.25 ounces
Jumbo egg = 2.50 ounces

Flour:

If recipe reads:

1 cup all-purpose flour = about 5 ounces
1 cup cake flour = about 4 ounces
1 cup sifted all-purpose flour       = about 4 ounces
1 cup sifted cake flour = about 3 ounces
1 cup all-purpose flour, sifted      = about 5 ounces
1 cup cake flour, sifted = about 4 ounces 

Super Bowl Sunday

 
It's true, I cried over a football game.  I can't believe it's true, but there I was, unable to speak once I realized the Saints were headed to the Super Bowl.  My son must have been a little confused at the great range of emotions he saw me experiencing - the yelling, the high fives, the growls and muttered expletives, and then the crying.  At the same time, he's three, and that pretty much describes the rhythm of his day, so perhaps he just felt like we were finally in sync. Anyway, I'm proud, and I can't wait to do it all over again tomorrow.  

If you're headed out to a Super Bowl party, or just want something great to serve, try these Bacon-Wrapped Shrimp.  I found the recipe in Family Circle and it's not necessarily a New Orleans recipe, but we love shrimp, we love bacon, and we love anything with a kick (especially Garrett Hartley).

Geaux Saints!

 
Bacon-Wrapped Shrimp:
(makes 24 pieces)

24 medium-large sized shrimp (about 1 lb.), shelled and deveined
1/3 cup prepared balsamic vinaigrette
12 slices bacon
24 pickled jalapeno slices
24 wood toothpicks
1/2 cup mayonnaise
1 Tablespoon chili sauce
1 Tablespoon sweet pickle relish
1 Tablespoon minced red sweet pepper

Directions:

1. Place shrimp and balsamic vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes. 

2. Microwave bacon for 1 minute on HIGH.  Cut slices in half crosswise (for a total of 24 pieces and let cool.)

3. Heat broiler. Coat a large broiler pan with nonstick cooking spray.

4. Remove shrimp from marinade, reserving marinade. Put one piece of bacon on work surface.  Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling, secure with a toothpick. Repeat, using all bacon, shrimp, and jalapenos.

5. Stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 Tablespoon water in a small bowl.

6. Place shrimp rolls on prepared pan. Brush with reserved marinade. Broil 3 minutes. Turn, brush with marinade and broil 2 minutes more. Serve with sauce for dipping.

Tip:  I've prepped these ahead of time (the morning of the day I serve them), through Step 4.  If you do this, just cover with plastic wrap and place in the refrigerator until you're ready to broil.  Make the sauce ahead of time, too.  It'll give the flavors time to come together. 

Make a bunch of these.  They'll be gone in a heartbeat! 

Photo by nirbhao on Flickr.com

 

Iron-on Appliqué

 
I've been waiting months to see this feature in the March issue of Family Circle and share it with you.  This was one of my all- time favorite stories to work on and it really opened my eyes to the possibilities of iron-on appliqué.  If you're a purist, you'll argue that this isn't really appliqué since there's no sewing involved, but who cares? This was so much easier, and if you can handle an iron and a pair of scissors, you can handle all the projects shown. 

You can find a template for the lampshade and how-tos for all the projects on the magazine's website. 

Kitchen Makeover Part II

  
This was a new design dilemma for me - a non-working fireplace in the kitchen and SO MUCH SPACE above it.  It wasn't even practical space because it was too difficult to reach and didn't seem suitable for storage. What it seemed to need was something very, very large, something way outside of my budget. Instead, I used some chalkboard paint I had left from another project and painted it directly onto the wall. It took about three coats to get the coverage I wanted, but it was easy to do.  Then I bought stock molding from Lowe's and took it to a frame shop to have it trimmed and mitered. Then it was on to painting. I primed it, applied one coat of gray paint, and followed it with a coat of white paint that matched the fireplace.  After it was dry, I sanded the edges a bit to give it a slightly distressed feel.  Then I used finishing nails to attach each piece of molding to the wall. 

Since it's basically decorative space, it seemed like the right place to write out a menu, albeit one that doesn't change. If lettering isn't your thing, you can type out letters in your chosen font and transfer it to the chalkboard using graphite transfer paper and a ball point pen. (Transfer paper is available at art supply stores.  Just follow the manufacturer's directions.)  After you transfer the letters, trace over them with chalk.  Voila!  Instant "art" for less than $60.

 

Fragole Cello

 
Spring comes early in Louisiana, and despite the sometimes chilly temperatures, the first crop of regional strawberries are already in the markets.  Looking forward to that taste of spring, I decided to make fragole cello (strawberry liqueur) for the first time.  

Like all Italian cellos, fragole cello is made by submerging fruit in high-proof vodka or grain alcohol and letting it rest.  However, the strawberry version is finished much earlier than cellos like lemon or other citrus, offering almost instant gratification.  

Here's the recipe I followed:

2 pints fresh strawberries
1 750 ml bottle 100 proof vodka
1 cup organic cane sugar
1 cup water

Wash, hull, and halve strawberries (quarter any overly large berries).  Put in a glass (or other non-reactive) container and cover with the vodka (save the vodka bottle to decant the cello later).  Cover the container and place in the refrigerator. Let it stand for 3-4 days or until the strawberries have been leached of color; strain.

Bring water and sugar to a boil in a small saucepan; stir to dissolve sugar.  Take the syrup off of the heat and cool.  After the syrup has cooled, add 1/2 cup of the syrup to the strawberry liqueur and taste. Continue adding syrup, a little at a time, until the desired sweetness has been achieved.

Pour the cello back into the bottle and put it in the freezer.  You can drink it right away or let it mellow for another week. Serve ice cold, straight up.

Note:  I will revisit this topic in the summer, when fresh herbs are in season.  A tarragon, basil, bay laurel, or even black pepper infused syrup might be a nice addition to this cello, adding some complexity to an already good, but straightforward flavor.