I'll try not to dwell on my completely impartial observations, but allow me this:
Look at those tiny fingers! That nose! That little chin! Look at that super rockstar pout!
Thursday, July 15, 2010
[Inez] Beautiful baby
I had absolutely nothing to do with the creation of this beautiful little thing. The credit for that goes to my sister Ileana Mena Mora. Felicidades a ella por el nacimiento de su precioso gordito, Kaleb Arroyo Mena. (Congratulations to her for the birth of her precious fat baby, Kaleb Arroyo Mena.) Even his name is beautiful!
I'll try not to dwell on my completely impartial observations, but allow me this:
Look at those tiny fingers! That nose! That little chin! Look at that super rockstar pout!
I'll try not to dwell on my completely impartial observations, but allow me this:
Look at those tiny fingers! That nose! That little chin! Look at that super rockstar pout!
Wednesday, July 7, 2010
[Inez] more garden, please
Hey Elise, how are your vegetables coming along?
My garden is doing pretty well, although I have to water it every single day because D.C. is SO HOT and doesn't seem to understand why rain is important.
My garden is doing pretty well, although I have to water it every single day because D.C. is SO HOT and doesn't seem to understand why rain is important.
Friday, July 2, 2010
[Inez & Elise] World Cup Brunch
With the second round of the world cup centered on last weekend, Inez and I decided to hold a small brunch. After the defeat of the U.S. by Ghana we needed a bit of a pick-me-up; Enter: Pancakes and Mimosas!
Okay, Inez here. Elise asked me to take the reins because I actually made the pancakes. How is it that we can both post about something we made and ate together? BECAUSE WE LIVE IN THE SAME CITY! Pretty cool, huh?
Anyway. Ricotta pancakes topped with orange-honey sauce and oranges and strawberries. Inspired by one of the best brunches out I've ever had, at Sweetie's Pie Diner in Philadelphia (which I just learned closed, how sad!). We also made (well, Elise and Colin made) a spinach salad with strawberries, inspired by the salad we had at Lounge of Three on U Street which is where Elise and I went to watch the first half of the USA-Ghana game because Nellie's was too full of Team USA fans and we were hungry.
Oh yeah, while you're folding in the egg whites, heat a pan or two on medium or medium-low heat. When it's all mixed and beautiful, cook those little orange-ricotta clouds up. Tip: I used a 1/4 cup measure to keep the pancakes sort of the same size without ever having to double dip into the bowl (which would, if repeated enough times, make the clouds less cloud-like).
Oh my goodness, don't they look amazing? I recommend standing back slightly while cooking these babies so that you don't drool directly onto the pancakes.
I assure you, they are every bit as delicious as they look. For the orange honey sauce I just took the orange juice from an orange and a half or so and then I added some honey and threw it in a little saucepan and simmered it while I cooked the pancakes. Don't go overboard with the honey like I did -- let the orange really sing. Then top with fresh fruit and feel like you have a little bit of heaven in your mouth!
Okay, Inez here. Elise asked me to take the reins because I actually made the pancakes. How is it that we can both post about something we made and ate together? BECAUSE WE LIVE IN THE SAME CITY! Pretty cool, huh?
Anyway. Ricotta pancakes topped with orange-honey sauce and oranges and strawberries. Inspired by one of the best brunches out I've ever had, at Sweetie's Pie Diner in Philadelphia (which I just learned closed, how sad!). We also made (well, Elise and Colin made) a spinach salad with strawberries, inspired by the salad we had at Lounge of Three on U Street which is where Elise and I went to watch the first half of the USA-Ghana game because Nellie's was too full of Team USA fans and we were hungry.
These pancakes have no chemical leavening. No baking soda, baking powder, no yeast. Just egg whites. It's actually a really short ingredient list: flour, eggs, ricotta, sugar, zest, salt. it called for lemon zest but I used orange zest. I made a 1 1/2 batch of this recipe for 4 people with zero leftovers and full bellies. Here's how it goes: Mix the egg yolks, ricotta, sugar, and zest in a big ole bowl. Add the flour. Then, in a medium bowl, whip the egg whites with a couple pinches of salt until they hold stiff peaks and generally look like the most beautiful puffy clouds. Then you fold the clouds into other stuff and it all becomes cloud-like. Seriously, it's amazing. Elise can attest to the fact that I was groaning in awe at this point.
Oh yeah, while you're folding in the egg whites, heat a pan or two on medium or medium-low heat. When it's all mixed and beautiful, cook those little orange-ricotta clouds up. Tip: I used a 1/4 cup measure to keep the pancakes sort of the same size without ever having to double dip into the bowl (which would, if repeated enough times, make the clouds less cloud-like).
Oh my goodness, don't they look amazing? I recommend standing back slightly while cooking these babies so that you don't drool directly onto the pancakes.
I assure you, they are every bit as delicious as they look. For the orange honey sauce I just took the orange juice from an orange and a half or so and then I added some honey and threw it in a little saucepan and simmered it while I cooked the pancakes. Don't go overboard with the honey like I did -- let the orange really sing. Then top with fresh fruit and feel like you have a little bit of heaven in your mouth!
Oh yeah, and mimosas. Yum.
Strawberries and pink champagne sparkling wine waiting for orange juice.
Thursday, July 1, 2010
[Elise] Guacamole and Sweet Potato Hash
The last few times I've been to the grocery store it's been sample day and they've been pushing this delicious (and expensive) guacamole. Every time I tell myself I'll look up how to make it and get ingredients next time I'm at the store... and then I forget to. Today I learned that you pretty much just throw delicious things together and enjoy. Yum.
Two avocados
1/8 c sour cream
Juice of one lime
One pepper (sweet or hot, depending on taste)
1/4 vidalia onion
½ tsp cumin
There was also supposed to be one mango diced up, but the mango I has was rotten on the inside. It was sad. I also would have liked to add a bit of cilantro, which I really need to add to my herb garden because you can never just get a little bit at the store.
Next came the question of what to put under the guacamole. I decided to totally wing it and make a sweet potato hash. I diced one whole sweet potato, the other 1/4 onion (sticking the remaining half in the fridge for tomorrow) and some garlic, sautéed on med-low heat for about 10 minutes before adding one zucchini and sautéing another 10 minutes. A few minutes from the end I added cumin, oregano, lemon salt, and some fresh basil from my garden. I was pretty nervous how it would all taste together with so many different flavors. It was absolutely delicious: The lime came through the guacamole in a really nice way; The crunch of the fresh onion in the guacamole was great to have in contrast with the flavor of the sautéed onions; The lemon salt was coarse and didn't dissolve fully so would add little busts of lemon. It was all just smooth and wonderful with a nice variety of flavors and textures.
Guacamole (makes a bit more than a pint)
Two avocados
1/8 c sour cream
Juice of one lime
One pepper (sweet or hot, depending on taste)
1/4 vidalia onion
½ tsp cumin
There was also supposed to be one mango diced up, but the mango I has was rotten on the inside. It was sad. I also would have liked to add a bit of cilantro, which I really need to add to my herb garden because you can never just get a little bit at the store.
Next came the question of what to put under the guacamole. I decided to totally wing it and make a sweet potato hash. I diced one whole sweet potato, the other 1/4 onion (sticking the remaining half in the fridge for tomorrow) and some garlic, sautéed on med-low heat for about 10 minutes before adding one zucchini and sautéing another 10 minutes. A few minutes from the end I added cumin, oregano, lemon salt, and some fresh basil from my garden. I was pretty nervous how it would all taste together with so many different flavors. It was absolutely delicious: The lime came through the guacamole in a really nice way; The crunch of the fresh onion in the guacamole was great to have in contrast with the flavor of the sautéed onions; The lemon salt was coarse and didn't dissolve fully so would add little busts of lemon. It was all just smooth and wonderful with a nice variety of flavors and textures.
Yum!
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