Urban Comfort

Doily Stenciled Eggs

I've been having lots of fun professionally these last couple of weeks. I've learned some new techniques and made things I look forward to sharing with you. I've also found myself leaning in an unexpected direction, a more unabashedly feminine style than I'm accustomed to. It feels good to explore that side of myself and appropriate for the season.

Along those lines, I thought I'd rework an egg design that I'd done for the cover of Woman's Day some time ago, but using a more restrained palette. I used pieces of doilies as stencils for eggs, though I did occasionally add simple embellishments such as dots to supplement the doily designs. I used painted ceramic eggs, but you could use the same technique on dyed, blown out eggshells.  And if you don't want to bother dyeing eggs, I think white designs on brown eggs or colored designs on white eggs would be just as pretty.  

Here's how to do it:

Materials:

Colored eggs
Paper doilies in various patterns and sizes
Repositionable Adhesive
Scrap paper
Fine-tipped scissors
Needle tool (optional)
Fine-tipped "spotter" paintbrush
Craft paint in white and pale gray

Directions:

1. Place doilies face down on scrap paper and spray with repositionable adhesive; let them dry.

2. Cut detail pieces from the doilies using fine-tipped scissors. If desired, use the needle tool to define areas that aren't fully open, such as dots and pieces of the design that are still blocked with paper. You'll be able to use each piece a few times, so cut a small number to start with.

3. Arrange the doily pieces on the egg and press down with your fingers or fingernails to get a secure bond. (Don't arrange the entire egg at one time. Just start with the first element of the design.)

4. Dab craft paint onto the open areas of doily stencil, using the spotter brush. You can use white paint or mix a little gray into the white if you'd like a more muted effect. Carefully remove the doily stencil and set aside. Let the egg dry for a few minutes, then continue on with your design.

5. If desired, add freehand details and embellishments to supplement the doily designs.

 

A Small Dose of Sunshine

This is for my East coast friends, the ones who've surely had it up to here with winter. I remember that slow trudge into spring. It used to make me insane. So for all of you who are sick of winter and looking for warmth, here's a little sunshine.  Have a great weekend! 

 

Image Sources: 1) Rue Mouffetard; 2) Birch and Lily; 3) The Style Files; 4) Anfractuousity; 5) Real Simple; 6) Cutest Food; 7) Decor8; 8) Decor8; 9) Martha Stewart Weddings 10) Skippy Designs






 

Shrimp and Grits

My youngest sister has been visiting this week, so there's been more cooking than usual around here. Last night I made shrimp and grits, which I discovered on my first trip to Charleston and Savannah a number of years ago. I love the versatility of this dish, that it can be served for breakfast, lunch, or dinner. It's also one of those dishes that inspire countless variations, each cook putting their own spin on it. This is my version, with a little tasso thrown in for Louisiana flavor. Outside of Louisiana, you can sometimes find tasso at better grocery stores. It can also be ordered online (and freezes well).

 

SHRIMP & GRITS: 

Creamy White Grits

2 Tablespoons unsalted butter
2 cups water
2 cups chicken broth
2 1/2 cups stone-ground grits
3 cups whole milk
Salt to taste
 

1.  Bring butter, water, and chicken broth to a gentle boil in heavy-bottomed saucepan.  Slowly pour in grits, stirring constantly.  Reduce heat to low and continue to stir so grits don’t settle to bottom and burn.  

2.  Continue to cook grits for about 20 min., stirring frequently.  Grits should have absorbed all liquid and become soft.  Stir in ½ cup of the milk and cook until absorbed.  Continue adding ½ cup at a time, absorbing before each addition.  Total cooking time for grits will be approximately an hour.  Grits should be creamy like oatmeal (but not so soupy that they run on the plate).  Season to taste with salt. 

3.  Keep warm over low heat until ready to serve.  If grits become too thick, add more milk or chicken broth to thin them down.

 

Tasso Gravy

1/2 stick unsalted butter
1/2 cup chopped green bell pepper
3/4 cup tasso, cut into small cubes
1/2 cup all-purpose flour
4 cups chicken broth
2 tablespoons finely chopped flat-leaf parsley
Ground cayenne pepper, to taste
Salt and white pepper, to taste
2 tablespoons fresh lemon juice (or to taste)

1.  In a heavy-bottomed saucepan, melt the butter over low heat.  Add green pepper and sauté for 1 minute.  Add tasso and sauté for 1 more minute. 

2.  Make a roux by adding the flour and stirring until well combined.  Continue to cook over low heat for 5 minutes, stirring frequently, until roux develops a nutty aroma. 

3.  Turn heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.  Keep stirring until broth begins to thicken and is smooth.  Gradually add remaining 2 cups of broth, stirring until broth thickens into gravy. 

4.  Reduce heat and simmer over low heat for 15 minutes to cook out the starchy flavor.  Add the chopped parsley and simmer for another 5 minutes. Season to taste with cayenne, salt, white pepper, and lemon juice.

 

Shrimp:

1 tablespoon olive oil
2 pounds medium or large shrimp, peeled and deveined
1 recipe Tasso gravy
1 tablespoon parsley, finely chopped

1.  In a heavy-bottomed frying pan, heat the olive oil over medium heat.  Add the shrimp and sauté until they begin to turn pink, 1-2 minutes.  Add to the tasso gravy.  Bring to a boil and let simmer for 1 minute.  Remove from heat and add chopped parsley. 

To serve:  Divide grits onto warmed plates or shallow bowls.  Spoon shrimp-tasso mixture over grits.  Top with crisp, browned leeks, if desired. 

Serves 4

 

Strawberry Shortcake

If my posts seem weighted toward strawberries these days, it's because we're in the thick of strawberry season here - and what strawberry season doesn't include strawberry shortcake?

I decided to try a new recipe this year and I really enjoyed it - except that I was baking and visiting at the same time and ended up swapping the liquid ingredients, using a higher ratio of milk to cream. So it's hard to say whether I like the original recipe or the amended version better. Either way, I think it's a good recipe to add to your collection. Flecks of orange zest adds a nice brightness to the shortcake and the berries macerate in a mixture of orange juice and sugar as well. 

The recipe comes from Virginia Willis' cookbook, Bon Appétit, Y'all. She mentions serving these shortcakes to President Clinton. I figure if they're good enough to serve a President, they're good enough for me. You can also supplement or substitute the strawberries for peaches and blueberries.

Brown-Sugar Shortcakes
(makes 8-10 shortcakes)

SHORTCAKES

3 1/2 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon fine sea salt (I substituted kosher salt)
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
Grated zest of 1 orange, or 2 tablespoons Grand Marnier
1 cup heavy cream, plus more for brushing (I used 1/2 cup heavy cream) 
1/2 cup whole milk (I used 1 cup whole milk)
Turbinado, Demerara, or raw brown sugar, for sprinkling

BERRIES & GARNISH

2 pints strawberries, hulled and quartered lengthwise
Juice of 1 orange
1 tablespoon granulated sugar
Whipped cream, for accompaniment

1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking sheet or parchment.

2. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, and salt on low speed. Add the butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a couple of times, and shape into a rectangle about 3/4 inch thick.

3. Use a 3-inch round cutter to cut dough circles. Place them on the prepared baking sheet; brush the tops lightly with cream and sprinkle with the brown sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.

4. Meanwhile, to prepare the berries, place the strawberries in a bowl. Add the orange juice and granulated sugar. Set aside.

To serve - halve the strawberries horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream, then some berries, and another dollop of whipped cream. Cover with the tops of the shortcakes and serve. 

Butterflies and Grass

Spring is my favorite season, when all things feel possible. It's also the most beautiful season in New Orleans, when the entire city seems to burst into bloom at one time. I always need a little dose of that indoors, so I did a couple of quick projects over the weekend to mark the shift in season.  

The first thing  I did was make a new runner for my table. It's simple - I just hemmed the edges of some muslin with iron-on hemming tape and layered a folded length of pale burlap on top. It's a lighter version of what I do in the fall and I like the garden feel of it. It's also an inexpensive way to dress up a table when you have a child around the house. No worry about stains. 

Then I created a centerpiece for the table using wheatgrass and some butterflies for a touch of whimsy. The window boxes were five dollar finds from Ikea several years ago. They were very bright when I bought them, so I left them outside for the last year and they've weathered nicely.

 

Happy spring!  

**UPDATE:  I found a tutorial on Curbly that shows how to make your own planter to fill with wheatgrass. 

Kirigami Inspired Easter Eggs

I have both the Japanese and Christmas to thank for this year's crop of Easter egg designs in Family Circle. I had cut out plenty of paper snowflakes during the holiday season and my Easter brainstorming and crafting was taking place next to the Christmas tree. I started thinking about other forms of kirigami (cutting designs from folded pieces of paper) and It really wasn't much of a leap from snowflakes to flowers. 

I wanted to keep things simple, almost childlike, so I limited myself mostly to Elmer's white school glue and the packs of origami paper I found at Michaels. And then I cut square after square of paper, experimenting with different sizes and cuts, and eventually bringing in a craft punch or two, but always conscious of keeping it simple and clean. It was almost meditative and I love the results. 

This is a sampling of what you'll find in the April 17th issue of Family Circle and you can also find more on their website, along with the templates needed to make the designs shown here.  You can do this on regular boiled, dyed eggs or my favorites, the ceramic eggs from Cracker Barrel or craft stores like Michaels.  Just sponge on watered down craft paint to simulate the dyed look of regular Easter eggs or keep it even simpler and leave the egg white or brown. 

photos by Wendell T. Webber for Family Circle

Babble's Top 50

I received word yesterday that Urban Comfort had been nominated as one of Babble's Top 50 Craft Mom Blogs of 2011 in the Best Overall category.  This is Urban Comfort's first nomination for anything, so it's exciting!  You can vote for your favorite blogger mama or submit your own nomination on Babble's site - or just get inspired.  It's a great roundup of blogs to bookmark! 

 

A Sandwich for Spring

A couple of weeks ago I had a great sandwich at The Lucky Ladle here in New Orleans. It sounded so interesting I couldn't help but order it and I was pleasantly surprised. It was easy to recreate at home, so I thought I'd share it with you.

 

Smoked Turkey and Strawberry Sandwich 

Smoked turkey breast slices
Strawberries (2 or 3 per sandwich), sliced
Baby spinach leaves
Avocado, sliced
Mayonnaise (I added a little balsamic vinegar, to taste)
Sourdough bread

Layer and eat.  Light, fresh, perfect for springtime! 

Photo Display

Every year as spring arrives, I get a surge of energy that I use to advance home projects. Each year the challenges are a little different. This year, it's all about transforming the factory like quality of our living space (multiple projects scattered around, no clear delineation of work and living space) into a home where there's "a place for everything and everything in its place" (i.e. some sense of order before I lose my mind).

One of the projects I've started trying to get under control is our photographs. I'm finally framing pieces that have been sitting around for far too long, which means rearranging the existing photographs to accommodate the new. It's amazing to me how this simple act has brought new life to my rooms. I've become more brazen about grouping photographs together, creating a display wall instead of bringing everything to eye level. I've been tucking smaller photos into unused spaces, layering frames on mantels and stacks of books. Overall, just creating a warmer and cozier environment - which is exactly the motivation I need to move on to more challenging tasks.

I've been so inspired by working photographs into my home that I gathered some visuals I hope will inspire you to make your own changes. Even if you love everything in your home exactly the way it is, consider shifting your photos around. You might be surprised by how fresh everything appears and how your old favorites suddenly become new again.

Thinking Outside the Traditional Frame:

{via Country Living}

 

{via Pinterest}

{via Storage and Glee}

 

{via The Birds Papaya}

 

{via Whipperberry}

{via Cafe Cartolina}

Grouping:

{via Creative Mama}

{via French by Design}

{via Houzz}

{via Southern Accents}

{via Coastal Living}

{via Apartment Therapy}

{via Domino}

A Brief Pause

I struggle with blogging sometimes and I couldn't bring myself to do a regular post today. This isn't a current events blog, but still, it's difficult for me to share some frivolity of my life when tragedy is occurring elsewhere. I realize something terrible is happening somewhere, every day. But just for today, I want to pause and acknowledge what our friends in Japan are experiencing.  The frivolities can wait...

Photo via

Imbibe: Celebrating the South

 

I've been meaning to tell you about Imbibe magazine for some time now and when I saw the cover of the most recent issue, I knew the time had come. The Southern Issue covers liquid culture from Virginia to East Texas, with a few food recipes thrown in for good measure. It's a great issue, as is the magazine in general, and you don't want to miss it! Check out the Imbibe site to find out where to buy your issue and preview the content.

Have a great weekend!

Inspired by Weddings

I haven't been to a wedding in ages and I've been married for almost twelve years, but I still can't let go of my subscription to Martha Stewart Weddings. It's easy enough for me to justify it for professional reasons, but I find so many inspirational ideas in wedding magazines and blogs, ideas that are easily translated to the everyday. 

Take the exuberant poppy centerpiece pictured above. What a great idea for a side table in your home or an Easter/spring brunch centerpiece.  Another idea that caught my eye a while back, this magnolia centerpiece that's a combination of crepe paper magnolias and real magnolia leaves - genius! I'd happily use this idea anywhere in my home, though I might consider a low arrangement in an ironstone soup tureen.

 

 

And then there are the favor ideas, which are always a wealth of inspiration, particularly if you enjoy gifting people with food or small items, the way I do. The packaging doesn't have to be complicated, but I think it makes a difference. Who doesn't like receiving a gift that's delivered with a little panache, even if it's just a breakfast muffin?

 

 

 

Even the wedding cakes inspire me. So many of them could be translated into single layer cakes for birthdays. Gum paste rings and simple stitching are accessible ideas for most of us. Flower adornments that look complex when made from sugar paste could be reinterpreted using crepe paper or waxed tissue. 

 

So many wonderful ideas...it's enough to make me want to get married again (to the same man, of course)!

Coconut Cupcakes

We spent twelve hours at the Mardi Gras parades yesterday, no small feat when young children are involved. My son ended up passing out in my lap during the final parade, waking only to mumble the occasional "Don't miss, mom" as he envisioned me still catching throws for him (he's become a true New Orleanian).  

Twelve hours at the parades requires frequent fortification so there's always plenty of food involved. We had BLTs, fried chicken, and lots of Zapp's potato chips in various flavors.  And while you'd expect that we'd have king cake, we admittedly broke with tradition and I made these coconut cupcakes instead. They're insanely good and they stay fresh for several days, which is a nice bonus. 

I also used this recipe as an opportunity to try out a baking ingredient that I found at King Arthur Flour, a gluten free cake enhancer. It's supposed to make your baked goods lighter, moister, and keep them fresh longer. This cupcake is already wonderfully moist but I wanted to see if I could detect a difference. It turns out that the cake enhancer did lighten up the crumb of the cupcake just a bit and it was even moister on the third day than it was on the second day. So if you have a cake recipe that you love, but tends to dry out too quickly, this might be a good product for you.

Without further ado, here's the cupcake recipe, adapted from The Barefoot Contessa Cookbook.  And then I've got more parades to prepare for.  Happy Lundi Gras!

Coconut Cupcakes
(makes 24 cupcakes)

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups granulated sugar
5 extra-large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
3 tablespoons cake enhancer (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

1. Preheat the oven to 325 degrees.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

3. In a separate bowl, sift together the flour, cake enhancer (if using), baking powder, baking soda,  and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of the coconut.

4. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the edges of the cupcake begin to brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese frosting and sprinkle with the remaining coconut.

 

Cream Cheese Frosting

11 ounces cream cheese, room temperature
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 teaspoon pure vanilla extract
1/4 + 1/8 teaspoon pure almond extract
1 pound confectioners' sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. 

Vacation Treasures

Berkeley was partially successful. That is, until I started to feel the beginnings of the virus that would absolutely flatten me in the days after.  You know, one of those viruses that feel incompatible with life? Whitney (Whisker Graphics) and her family took care of me over the next few days and they were amazing. In fact, should you ever need a donor family while you're sick, I highly recommend them. They're all awesome, including the dog.  

And now I'm finally back home, ready to dip my toes into the sea of Mardi Gras celebration going on outside my front door (a state of being that's all about celebrating life).  But before I move on, I wanted to give you a recap of some of the places worth visiting in Northern California. 

Over our bloggers weekend, we were lucky enough to have the amazing and über creative Cathe Holden (Just Something I Made) take us to some of her favorite local spots for vintage goods (and when you're talking vintage, who in their right mind doesn't want to go shopping with Cathe Holden?). I've listed those places here as well. If you ever find yourself in the beautiful Petaluma/Sebastapol/Dillon Beach/Bay area, you should make your way to these gems:

 
ANTIQUES: 

Antique Society - 2661 Gravenstein Hwy South, Sebastapol, CA  707-829-1733
There are over 125 dealers in this collective and I could have stayed here all day.  Lots of finds and a wide range of prices. 

Vintage Style - 155 Kentucky Street, Petaluma, CA  707-782-1116
A wonderful mix of rustic and industrial finds.  Lots to love here and a very friendly shop owner.

Summer Cottage - 153 Kentucky Street, Petaluma, CA  707-776-2873
Mostly romantic and cottage style items, but I also found lots of typographical ephemera, unusual Dresden trims, and a treasure trove of vintage Scrabble pieces.

 

IN A CLASS BY ITSELF: 

Tail of the Yak - 2632 Ashby Avenue, Berkeley, CA  510-841-9891
This is such a fabulous, funky, whimsical little shop that mere words won't do it justice.  If you're in the area, you simply must go.

 

FOOD: 

Ici Ice Cream - 2948 College Avenue, Berkeley, CA  510-665-6054
Small batch, artisanal ice creams with unusual flavor offerings that vary daily. 

Bakesale Betty - 5098 Telegraph Avenue (between 49th & 51st St), Oakland, CA 510-985-1213
Try the fried chicken sandwich with slaw and their homemade chocolate chip cookies.

Blu American Eatery -  140 2nd Street, Petaluma, CA 707-778-6965
If you're in the mood for comfort food, their mac & cheese and BLT pastas are both great choices.

 

LODGING:

Etoile De Mer: If you're looking for a vacation rental, the beach house we stayed in is available for rent. It's a beautiful, well appointed house with extremely comfortable beds and it's only a short walk from the beach. You can find the listing here.