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Wednesday, August 27, 2008
Recipe: Peach Milkshake
Patti Dellamonica-Bauler
Post by Amy Palanjian
 It’s high peach season here on the east coast and I’m trying to eat as many as possible. And while I’m dreaming of ones fresh from the farm, this milkshake seems as good a method as any to eat them. Patti is the pastry chef at One Market restaurant in San Francisco where she makes peach jam from organic fruit she sources from Blossom Bluff Orchard in Parlier, CA. The farm has been family-owned since 1931 and is run by Ted Loewen and his family—his wife Fran coordinates deliveries of their fruit to area restaurants and their two children sell direct to farm markets. I can only imagine how delicious the fruit is, particularly in Patti’s capable hands. She regularly jars both peach and raspberries at home for jam to give as gifts and in the restaurant, she uses the jam in the restaurant as a dipping sauce for beignets and in this decadent milkshake. I am planning to make this soon, especially since I bet it will remind me of the peach ice cream my grandfather used to make. Yum!
Ingredients:
1 pint premium vanilla ice cream
4 peeled ripe peaches, sliced ¼" thick
3-4 T sugar (depending on sweetness of peaches)
2 T peach liqueur (or peach puree)
1 tsp lemon juice
¼ tsp vanilla extract
Place sliced peaches in non-reactive bowl and add remaining ingredients, toss to combine and set aside for 2 hours in refrigerator to allow peaches to juice.
When ready to serve, place ice cream in a blender along with most of peaches and their liquid, process to desired thickness.
Pour into well-chilled glasses and garnish with remaining peaches and liquid if desired.
Top with whipped cream if desired.
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Monday, August 25, 2008
Ernst and Thistle
Lynalise Woodlief and Karen Wolfe
Post by Amy Palanjian
 Continuing right along with things that you didn’t know you needed until you have one (and can’t live without it) is this sweet little pincushion. Actually though, this is incredibly useful for me as I’m currently working on a quilt and my solution for a pincushion is to stick them into the arm of my sofa or into the fabric of whatever pants I happen to be wearing…which means pins and needles end up in every crack, crevice and cushion in my apartment. It’s really not the best system in the world. So this one, which is made from a vintage napkin, is on top of a vintage thread spool which is wrapped with colorful threads. And it comes with a kit that includes ten 1" pins and two 1 1/2" standard sewing needles.
Lynalise and Karen live in the Richmond area of Virginia and their etsy shop also features spice bags, cool pillows made from old grain sacks and floor cushions. You can also check out Lynalise’s beautiful jewelry here.
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Friday, August 22, 2008
The Small Object
Sarah Neuburger
Post by Amy Palanjian
There is something special about objects that hold no particular purpose other than to make us happy. Take this Super Star Stamp Necklace from Sarah at The Small Object. You can wear it as a necklace and stamp a star onto anything that may need an embellishment—which until you have the option to put stars everywhere, you might not how much this was missing from your life. Sarah also makes paper goods, rubber stamps and adorable Little Small Clothespin People. She says she’s made more than 500, which you can see in this flicker album.
Here’s a little bit from Sarah about her work:
“This shop is my own little cottage industry for my artwork and other objects of our everyday. But artwork and objects that can make something mundane even more wonderful. Tiny, small things are possible that can make big, giant things happen.”
Product Dimensions: 28" cord with doll measuring 2.5" tall
Edition Size: Individual hair color + fabric combinations are each available for a limited time only.
http://www.thesmallobject.com/products/stampNecklace.html#
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Wednesday, August 20, 2008
Nancy and Peter Potter
Potters Crackers
Post by Amy Palanjian
I tried some new crackers the other day and knew I had to share them with you as soon as I heard the family story behind them. Two years ago, Nancy, who ran a bakery for over 25 years, collaborated with her son Peter, a food science graduate, to make the crackers. They were inspired by the artisan cheeses of Wisconsin (where they live) and set out to make a product with as many local ingredients as they could. All of their wheat, butter, milk and much of the produce is produced locally by small, artisan farms. This means that they offer a range of seasonal crackers like Rhubarb Graham in the spring, Grilled Corn and Onion and Cranberry Wild Rice in the Fall. It's been two years now and the crackers have been a great success. I tried the Hazelnut Graham and Carrot Graham (made with sweet, young, Wisconsin carrots). I imagine that these would definitely be great with cheese, but I didn’t have any at the time I opened the packages and they were delicious all on their own. Crunchy, delicate and flavorful—puts other grocery store crackers to shame! Find out more about them here.
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Amy Palanjian |
| I’m the Associate Editor at Hallmark magazine where I write and edit decorating and entertaining stories. The work I do encourages my natural fascination with how other people show off their creative side. |
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