You. Guys! This is the most charming thing I’ve seen in a long time!
The Paperman by Disney Directed by John Kahrs, uses a mix of traditional and CG animation techniques.
It’s freaking cold out! Brrr! So lets stay in our robes and jammies, pour a nice mug of something hot and watch videos on the internet!
This looks so fun! Would be awesome to have at a party.
Sorry that sound you heard was my jaw hitting the floor. That was incredible!
I love the internet!
I love her recipes and her teeny tiny Paris kitchen! Last night I made her Chicken Dumpling Soup. Yum!
I’ll be delivering the left over to an ailing family member later today.
We didn’t make it to Pazzoria Bakery this year for our panettone bread so I thought, “How hard could it be?” As it turns out, not that hard! After some experimenting I think I’ve got it right.
For the dried fruit mixture:
1/4 cup each of:
Dried Plums (Prunes) Snipped into small bits
Candied Orange Peel (Click here for how to)
1 cup Triple Sec or Orange Juice
Except the candied orange peel, measure into a small sauce pan, all of the dried fruit and the triple sec. Bring it to a boil then take it off the heat, cover and let the fruit steep for about and hour. When cool, strain off the liquid and add to the dough mixture (see below).
Chop the candied orange peel into half-inch chunks set aside until time to add to the dough (see below)
For the dough mixture:
1 tablespoon Active Dry Yeast
1 cup Warm Water (110 degrees)
1/2 cup Sugar
2 large Eggs
1/2 Cup Plain Yogurt
4-5 Cups All Purpose Flour
1 teaspoon Salt
1/4 teaspoon each of: Allspice, Cinnamon, Nutmeg
Measure the yeast into a small bowl and add the water and 1 teaspoon of the sugar. Let the yeast develop for about 5-10 minutes.
In the bowl of a stand mixer, add the yeast/water mixture the rest of the sugar, salt, eggs, spices and the yogurt. Mix well with a whisk.
Add the dough hook to your mixer and turn it on low-speed.
Add the flour by 1/2 cup increments until you’ve added 2 1/2 cups of flour.
Now, add the cooled dried fruit mixture and the candied orange peel.
Continue adding the rest of the flour. You might not need all of it so add by increments again.
Your dough will be very sticky. That’s okay! Remove from the mixer and place it into a large, buttered bowl. Place it into a nice warm spot covered with a tea towel. Let it rise for an hour.
Preheat oven to 350 degrees.
Turn out the dough onto a well floured surface and knead into a ball. Plop your dough into a panettone paper mould or a high sided cake pan. Cut an X into the top of the bread. Allow to rise again for 30 minutes.
Bake in the lower 1/3 of the oven for about 1 hour and 20 minutes.
You can give this super rich and dense bread for a gift or eat it up on Christmas morning!
Serve with orange marmalade and butter.
This is a British derivation on a Swedish recipe created by the Hasslebacken Hotel a few centuries ago. I love that its super simple but looks very fancy. Perfect for my Christmas Eve feast!
Preheat oven to 425 degrees.
12 Yukon gold potatoes of medium size
3 tablespoons Olive Oil
Salt & Pepper
Wash and dry the potatoes. If your potatoes seem to not want to lay flat you can cut a very small slice off the bottom of the potatoes to give them more stability.
Now, begin from the middle and make cuts through the top of the potato stopping when you’re almost all the way through. Leave the last 1/4 of the potato uncut. For smaller potatoes you can place them in a wooden spoon to act as a guide for your knife.
Let them soak completely covered in a bowl of cold water for about 10 minutes or even longer if you’d like to make ahead.
Rinse and dry the potatoes and place them on a foil lined baking tray. Sprinkle over the olive oil and salt and pepper. Bake for about an hour, checking with the tip of a knife for tenderness and if they are cooked through.
The layers you’ve cut will have spread into a fan shape, pretty!
Take them out of the oven and cover with foil while you make the topping, or if you need the oven for your roast or somesuch you can hold them here for up to 30 minutes.
For the topping:
1 cup Panko crumbs or plain bread crumbs
3/4 cup grated Parmesan Cheese
1/4 cup Garlic Olive Oil
1 teaspoon Dried Oregano
1/2 teaspoon Pepper
Mix everything together and sprinkle over the potatoes, making sure you get some into the spaces that have opened during baking. Pop them back in the oven for about 10 minutes, or until the topping is golden brown.
Serve with sour cream or blue cheese crumbles.
Lets stay in our jammies and goof off out on the internet…
Basement Jaxx always makes me smile.
Who knew it was so hard to make a Manhattan in Paris?
The Fine Art of Italian Hand Gestures. Just in time for that family gathering… (Heh)
The fine art of The Last Minute Hostess Gift.
Okay enough of the re-blogging stuff! I did throw in a few new recipes though.
I’d like you to meet Carol Gillott! She’s the painter, traveler and Francophile who writes the most superb blog Paris Breakfast
Carol bounces around Paris with her trusty camera and long-suffering mascot Bear, snapping pictures of shop windows and street fashion. If you want to know what’s going on in Paris, what to wear or are planning a trip there Paris Breakfast is the place to start.
Her paintings are fantastic, go check out her wonderful watercolors!
It’s always fun to read Carols adventures, especially when I recognize someplace she’s writing about. Makes me get the travel bug big time!
So go check out Paris Breakfast and have a macaroon or two while you’re there!
All pictures by Carol Gillott
This month I’d like you to meet is Sarah Carey. She’s the editor for Martha Stewart’s Everyday Food Magazine.
Sarah makes amazingly simple and easy to fix meals. Whether you’re a seasoned pro looking for new ideas or a novice needing basic knowledge, Sarah is your girl! She’s really improved dinner time around my house!
This week she’s featuring recipes for Thanksgiving. So, if you’re stuck about what to bring to your family gathering next week, check out her short fun videos.
Sculpture artist Daniel Wurtzel uses a shimmering piece of fabric and air currents to create this magical, mesmerizing sculpture of motion and air.