Lemon & Thyme Scones

lemon thyme scones

Lemon and Thyme Scones
2 cups Flour
2 tablespoons Sugar
2 tablespoons Baking Powder
1 teaspoon Salt
1 tablespoon Lemon Zest
1 tablespoon Fresh Thyme Leaves
1 1/2 sticks Cold Butter
2 large Eggs
1 cup Heavy Cream
Egg-wash (1 egg whisked with 1 tablespoon water)

Pre-heat Oven to 400 degree.

Cut the butter into cubes and set aside in the fridge to keep it cold.
In the bowl of an electric mixer add the flour, sugar, baking powder, salt, lemon zest and thyme.
Stir it together with the paddle attachment.
Add the cold butter cubes and stir until the butter is distributed into the flour and the size of peas.
Mix the eggs with the cream and pour into the flour and mix until you have a shaggy loosely incorporated dough.
Turn out the dough onto a floured surface and kneed until it holds together.
Pat it into a rough rectangle shape, about an inch thick.
Cut with a knife or with a cookie cutter. Place onto a parchment lined baking sheet about 2 inches apart.
Brush with egg wash.
Bake for 20-25 minutes or until golden.
Cool then drizzle over Lemon Glaze.

For the Lemon Glaze:
1 1/2 cups Powdered Sugar
2 tablespoons Lemon Juice
1 teaspoon Cream
Mix together well.
Drizzle over scones and allow to set for 5 minutes.

Link Love

irisstill6

Interview with the incredible Iris Apfel via Man Repeller

The internet stages of falling in love with Benedict Cumberbatch.

Confessions of a NON-coffee drinker. (gasp!)

How to buy a Channel and not pay retail.

22 things you might not know about The Breakfast Club.

There comes a time when you just can’t face another giant to-do for the kiddies. Throwing sh*t birthday parties, via You’re so Mummy.

Photo courtesy of Man Repeller

Gnocchi with Brown Butter Sauce

You know what you should do with the leftover potatoes you bought for Thanksgiving? Gnocchi, that’s what!

gnocchi w butter sauce

Gnocchi with Brown Butter Sauce

2 large Russet Potatoes
1 Egg
1 to 2 cups Flour
Salt and Pepper
pinch Nutmeg

Peel and cut the potatoes into small chunks. Cook the potato in boiling water until soft. Drain and allow to cool.
When cool, add the potato, egg, salt, pepper and nutmeg into a bowl.
With a fork mash together the potato and egg until it forms a soft mixture.
Now add the flour a little at a time and mix until it forms a smooth soft dough.
You might need more flour or less depending on how wet your potatoes are. I like to mix with my hands to really get a feel for when I should stop adding flour.
Liberally flour your work surface and turn out your dough. Kneed gently to form a ball.
Add as much flour as necessary so the dough won’t stick to your hands or the work surface.

gnocchi making

Cut the ball of dough into fourths.
Gently roll the dough pieces into a log about an 1/2 inch in diameter.
Cut the log into rough inch or so pieces.
You can roll the pieces with a fork cradled in the palm of your hand for a traditional touch.
Place the gnocchi onto a parchment covered sheet pan.
At this point you can place the sheet pan in to the freezer and freeze the gnocchi. Place in a zip top bag once frozen.

Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes or until they float to the surface of the water.

For the Brown Butter Sauce:
4 tablespoons Butter
1 tablespoon Lemon Zest
2 tablespoons Fresh Herbs
In a saute pan over medium high heat melt the butter and cook until it turns a golden brown color.
Add the lemon zest and fresh herbs.
Toss the gnocchi in the saute pan to cover with the sauce.
Serve immediately.

Marbled Trinket Dishes

trinket dishes 2

These took me 30 minutes to make. I kid you not!
You’ve been treated to my fan-girling over the site A Beautiful Mess in the last couple of months, and this latest D.I.Y. is my favorite so far!

You will need:
Oven (Preheat to 275 (130) degrees)
Oven baked clay: White + three other colors
Rolling Pin
Paring or Exacto knife
Oven safe bowls
Tin foil
Baking Sheet
Gold acrylic paint

1) Roll out two white snakes and three smaller snakes of contrasting colors to about 5 inches each.
clay 1

2) Twist the snakes together to form a candy cane like design.
3) Roll out to about 10 inches then fold the snake into itself and roll again.
clay2

Image 11-15-14 at 1.36 PM

4) Fold the snake into a ball and roll out to about 1/4 inch thick.

clay3
clay5

5) Use a round bowl to cut out the clay into a circle.
clay6

6) Place the cut out clay into an oven safe bowl to help it hold it’s shape while baking.
7) Small balls of tin foil tucked between the clay and sides of the bowl helped hold the ruffled shape. (sorry not pictured)
Make very sure your bowl is oven safe -it will say on the bottom- if not don’t risk it.
clay7

8) Place on a baking sheet then in the oven to bake for 15 minutes.
9) Cool for about 10 minutes before un-molding.
10) Paint around the rim of the dish to finish it off.
(I just used my finger to pat on the paint as it was better for the uneven surface.)

Behold! So pretty!

large dish detail

One of these will find a home on my desk. I’m always taking off my earrings setting them down or scooping them into my desk drawer.

marbled trinket dishes

One for the bed side table, vanity, kitchen sink and, everywhere else I leave my jewelry.

trinket dish detail 2

November Bookworm

It’s true i’ve been on a bit of a French/Parisian kick, why not dream of the City of Light while winter settles in?

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Isla and the Happily Ever After by Stephanie Perkins
It’s the third in the “Anna and the French Kiss” series, but it’s very much a stand alone story. The descriptions of Paris are wonderful!
“Hopeless romantic Isla has had a crush on introspective cartoonist Josh since their first year at the School of America in Paris. And after a chance encounter in Manhattan over the summer, romance might be closer than Isla imagined. But as they begin their senior year back in France, Isla and Josh are forced to confront the challenges every young couple must face, including family drama, uncertainty about their college futures, and the very real possibility of being apart.”

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How to be Parisian Wherever You Are
by Anne Berest, Audrey Diwan, Caroline De Maigret, Sophie Mas

“You will be taken on a first date, to a party, to some favorite haunts in Paris, to the countryside, and to one of their dinners at home with recipes even you could do — but to be out with them is to be in for some mischief and surprises. They will tell you how to be mysterious and sensual, look natural, make your boyfriend jealous, and how they feel about children, weddings and going to the gym. And they will share their address book in Paris for where to go: At the End of the Night, for A Birthday, for a Smart Date, A Hangover, for Vintage Finds and much more.”

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Mastering the Art of French Eating by Ann Mah
“When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.”

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A Kitchen in France: A Year of Cooking in my Farmhouse by Mimi Thorisson
Anticipation for this book was torture! I love Mimi’s blog and was very much looking forward to her first cook book. It did not disappoint! Beautiful photos and wonderful recipes, I have bookmarked nearly every page!
“When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur.”