Dry As Toast

Souvenir Foto School

noreply@blogger.com (Dorkys Ramos) — Fri, 27 Jan 2012 20:22:00 +0000

Just earlier this week, I went out for a walk around midtown with A., our Canon Rebel, and all the intentions of taking some every day shots of the city. But every time I took the lens cap off to shoot something, anything, I just wasn't inspired enough to click open the shutter. "I really need a photo project," I sighed. Perhaps focusing on some goal would get the creative photo gears moving, make me pay more attention, and feel more comfortable running around with this relatively new piece of equipment.

Well on Wednesday I read Ez's post about Miss B's Souvenir Foto School and I immediately wanted in (and lucky me, I got the last scholarship spot that was awarded)! Using prompts that begin with each letter of the alphabet, we're going to challenge ourselves and shoot a photo a day for 30 days. The goal is to gain confidence, ask questions, participate in this creative community, get inspired, and improve your techniques along the way. If Miss B's daily photo editing Project MMXII is any proof, I think we're in very good hands.

Class starts February 1st and I'll be posting my photos here each day. Here's hoping they turn out all right because I'd love nothing more than to rely a little less on other people's beautiful photos and just use my own around here.

Image: besottedblog.com

Minimalist Blog Templates by Blog Milk Shop

noreply@blogger.com (Dorkys Ramos) — Thu, 26 Jan 2012 17:18:00 +0000

If your blog needs an update or a complete overhaul for the new year and you don't want to spend days Googling around for code tweaks and fixes (like I painstakingly did last year), then pop on over to Blog Milk Shop. Designers Ana Degenaar of Blog Milk, Danni Hong of Oh, Hello Friend, and Jennifer Hagler of A Merry Mishap have teamed up to create a pretty collection of blog templates. And no worries about every other site having the same design you do: only 15 issues of each theme are sold and there's optional custom installation available.

Images: blogmilkshop.com

The Fantastic Flying Books of Mr. Morris Lessmore

noreply@blogger.com (Dorkys Ramos) — Thu, 26 Jan 2012 14:00:00 +0000

The Fantastic Flying Books of Mr. Morris Lessmore is a touching and absolutely beautiful animated short that delves into the power of storytelling. Inspired by Hurricane Katrina, actor Buster Keaton, The Wizard of Oz, and book lovers, the silent film follows Morris Lessmore as he's transported to a place where books have a mind all their own and the ability to breathe new life into the humans that adopt them. It's only 15 minutes long, but I was nearly moved to tears by the end. Here's hoping it wins that Oscar it's nominated for this year. (via Public School)

It's Time for a Resolution

noreply@blogger.com (Dorkys Ramos) — Wed, 25 Jan 2012 14:56:00 +0000

And here it is: I want to stop being disingenuous out of courtesy. For example, I no longer want to laugh at jokes I don't find all that funny. Is that mean? Pretending is so tiring! Maybe I'll give them a smirk for their brave attempt just to be kind, but lately I've been noticing how fake it feels to laugh away when my brain is going "Wow, that was terrible." And being stuck in boring or draining conversations just because I don't know how to walk away? I'm liking it less and less, but I'm such a people pleaser that I'd hate to make someone feel bad with my honesty.

There's a boatload of shy, nerdy, and awkward people in my life and that's totally okay, I'm a bit of each of those things myself. So you KNOW I get my fair share of random interjections having nothing to do with the subject matter at hand, unnecessary personal information, obscure references, conversations that go on long after I've mentally checked out, and way too many jokes that fall flat (for me anyway). So at the risk of coming across as dry, I'm going to start saying:

"I'm sorry, but I missed how that was relevant. Could you please explain it to me?"
"I think that was a bit more than I needed to know."
"No, actually I've never heard of [insert unknown band, film, artist]."
"Well it was nice catching up with you, but if you'll excuse me I'm going to go [insert other activity]."
*smile*

What do think about my new social goal to keep things real? Am I being too harsh? Or do you agree with author/aviator Anne Morrow Lindbergh who said that "the most exhaustive thing in life is being insincere?"

Image: flickr.com

How Film Savvy Are You?

noreply@blogger.com (Dorkys Ramos) — Tue, 24 Jan 2012 16:41:00 +0000

In honor of the 2012 Academy Awards nominations announcement, here are three movie quiz posters created by designer Stephen Wildish. Each illustration is a clue to a movie title that starts with that particular letter of the alphabet. How many can you get? I'm not too great at this, by the way, but only because the movie collection in my memory is embarrasingly low. In fact, I've only seen two movies on the entire list of nominees!

Images: redbubble.com

The Girl With Seven Horses

noreply@blogger.com (Dorkys Ramos) — Mon, 23 Jan 2012 19:10:00 +0000

Latvian photographer/illustrator Ulrika Kestere has just finished this short photo series based on a fairy tale involving an imaginative girl, seven invisible horses, and a blustery day:

"Once upon a time there was a girl who had 7 invisible horses. People thought she was crazy and that she in fact had 7 imaginative horses, but this was not the case. When autumn came the girl spent a whole day washing all her clothes. She hung them on a string in her garden to let the gentle autumn sun dry them. Out of nowhere, a terrible storm came and its fiercefull winds grabbed a hold of all her clothes and all seven horses (authors note: since they are invisible they obviously didn't weigh much). The girl was devestated and spent all autumn looking for each horse spread around the country, wrapped in her clothes."

I love the landscapes, the dreamlike quality, the moodiness, and how the fabric colors seem to merge well with each scene. See the rest of the series here. (via Colossal)

Images: ulicam.blogspot.com

Monday Inspiration

noreply@blogger.com (Dorkys Ramos) — Mon, 23 Jan 2012 15:55:00 +0000

"Breathe. Let go. And remind yourself that this very moment is the only one you know you have for sure." ~Oprah Winfrey

Image: existandbefree.tumblr.com

Happy Friday!

noreply@blogger.com (Dorkys Ramos) — Fri, 20 Jan 2012 23:57:00 +0000

Happy Friday, peeps! Today I have so many links for you; they've been gathering up in my bookmark folder for a while now! Hope it keeps you busy for a few days while I run off to enjoy my weekend with some coffee shop writing, a Saturday afternoon brunch at The Sunburnt Calf on the Upper West Side, and then partying with some nerdy hooligans.

It seems like a bunch of the bloggers I follow have run off to the Alt Design Summit this week and I've been keeping up with their news bits and feedback via Twitter. Have you every attended a blogger conference before? I'm wondering if I should go to one (preferably one right here in NYC). It'd be great to meet some of these personalities in real life and connect with the people behind the websites, don't you think? Plus, some of the speakers sound so inspiring, just the quick tweets and quotes are giving me many ideas.

1. What happens when you leave a bike locked to a street post in NYC and take a photo of it for 365 days.
2. Simple and charming biz cards.
3. An "aww" goes out to these little measuring cups.
4. Fifty-two acts of kindness.
5. A modern wooden dollhouse.
6. Free printable planners and checklists for your week, cleaning to-do's, blogging, and menus.
7. A robot tea infuser.
8. Try this trick the next time you dine with friends who can't stop checking their phones. (via A.)
9. Pinwheels! (Is it spring yet??) And I LOVE this surprise lantern project.
10. This bulldog puppy nearly frustrated me. But yay, a month later he finally learned to roll over on his own.
11. Advice from the elderly about finishing your life with no regrets. (via my sis, Dama)
12. Proenza Schouler's medium suede totes are so nice, but holy jeebus who the hell pays $1,595 for a bag?!
13. Dragon scales cards from Wit & Whistle. (via Claudia's Pinterest board) And hey, you are sweeter than...

Images: all from linked sources

Paula Deen Comes Out As a Type 2 Diabetic

noreply@blogger.com (Dorkys Ramos) — Fri, 20 Jan 2012 00:26:00 +0000

On Tuesday, Paula Deen announced that she has developed type 2 diabetes and since then the 64-year-old southern chef has come under fire with criticisms from the public and her own peers. The backlash comes from the fact that Deen was diagnosed three years ago and in that time she continued to present her Southern recipes which call for a notoriously high amount of butter, sugar, and other fattening ingredients. In addition, she revealed that she was launching a new campaign, "Diabetes in a New Light," in partnership with diabetes drug company Novo Nordisk, which makes it look like she decided to come forth with the truth just to peddle the products she's been using.

"I made the choice at the time to keep it close to me, to keep it close to my chest," she told USA Today in her first interview about the disease. "I felt like I had nothing to offer anybody other than the announcement. I wasn't armed with enough knowledge. I knew when it was time, it would be in God's time."

"But now I'm coming with good information, something that can help and bring hope to other people," she continued. "It may sound cliché, but it's the God-honest truth."

Okay, I'll start by admitting that I always enjoyed watching sweet Paula Deen during my Food Network-obsessed days. She seems like such a down-to-earth lady and we can't pretend like her dishes haven't left many of us salivating. But how much responsibility truly rests on a TV chef who's intention was never to give out health advice? In fact, during her appearance on the Oprah Winfrey Show in 2007, which I dutifully watched and nearly recorded by the way, Oprah asked Deen how she handled criticisms over her dishes.

"Honey, I'm your cook, not your doctor!" she exclaimed.

Point taken. The woman was here to feed us fried and cheesy comfort, not chat about about saturated fats and heart disease.

Are we so naïve to think that because a television personality does certain things, that they alone are to blame for the choices we make? Yes, she's a role model with some responsibility, people have looked to her for guidance in the kitchen, and maybe she gave off the impression that this is how she always ate with no repercussions (until now), but ultimately it's on YOU to know how many calories you're shoving down your throat, about balanced meals and portion control. Those hearty meals that are laden in butter and fat? There's no reason why we can't indulge on them as a treat every now and then.

It's just unfortunate that Deen decided to use this platform to raise awareness about a disease that currently affects nearly 26 million people in the U.S. to also distribute biased information from a pharmaceutical company. But in the end, it's getting people to talk about diabetes, she's finally sharing healthier meal options, and it's drawing links between diet choices and diabetes. (It should be noted that your risk for developing type 2 diabetes also increases with family history, obesity, age, and inactivity.) Apparently, she's already made small adjustments since being diagnosed in 2008 like getting on the treadmill and giving up her favorite drink - sweet tea.

"That's a big trick for a little Southern girl," Deen told USA Today. "I calculated how much sugar I drank in empty calories, and it was staggering. I would start drinking tea at lunchtime and drank it all the way to bedtime."

As for her dietary habits, Deen said she hasn't made many changes in how she eats and cooks, because "I've tried to use moderation since I hit a certain age."

Still, it'll be interesting to see how she maintains the classic Southern cooking that won her popularity while being mindful of her new health concerns.

Image: momlogic.com and pauladeen.com

Bangkok: Time-Lapse Hair Salon

noreply@blogger.com (Dorkys Ramos) — Thu, 19 Jan 2012 22:08:00 +0000

I saw Peter Nitsch's Bangkok time-lapse video on Prêt à Voyager's site way back when my trip to Thailand was still very much under wraps. Please note how popular the up-do is.

Congress' PIPA and SOPA: What's It All About?

noreply@blogger.com (Dorkys Ramos) — Thu, 19 Jan 2012 04:00:00 +0000

If you tried to use the Internet today, you'll have noticed that several sites went black to protest two bills currently going through the floors of Congress: the Stop Online Piracy Act (in the House of Representatives) and the Protect Intellectual Property Act (in the Senate). Both are meant to stop copyright infringement from foreign sites, but the language in these censorship bills is such that it could be easily abused and would seriously hinder the free flow of information within our own country. It puts the burden on website owners to police their user-generated content and could lead to entire sites being blocked, which would then suppress what people contribute to "open" discussions out of fear of being blacklisted.

Senators are expected to vote on PIPA on Tuesday, January 24 and SOPA talks will continue in early February, but we have to make sure politicians change their minds about this abuse of power long before then. Here's how you can take action and keep the Internet free.

The Passive Aggressive Manifesto

noreply@blogger.com (Dorkys Ramos) — Wed, 18 Jan 2012 17:00:00 +0000

This joint was written for ME. And maybe you, too?

Image: bettermess.com

Japanese Paper Balloons

noreply@blogger.com (Dorkys Ramos) — Wed, 18 Jan 2012 03:11:00 +0000

Have you ever heard of Japanese paper balloons? How festive are they?!

I came across Else's décor while perusing Pinterest and then happily discovered Uguisu, a Tokyo-based paper goods shop that sells all kinds of Japanese items like washi tape, origami papers, stationery, Japanese linen, and these cheerful balloons.

They'd make awesome party decorations that could transform into favors when the event is through, don't you think? Just keep them away from the unforgiving hands of pop-happy children.

Images: olivelse.typepad.fr

Monday Inspiration

noreply@blogger.com (Dorkys Ramos) — Mon, 16 Jan 2012 22:45:00 +0000

"The ultimate weakness of violence is that it is a descending spiral, begetting the very thing it seeks to destroy.
Instead of diminishing evil, it multiplies it.
Through violence you may murder the liar,
but you cannot murder the lie, nor establish the truth.
Through violence you may murder the hater,
but you do not murder hate.
In fact, violence merely increases hate.
So it goes.
Returning violence for violence multiplies violence,
adding deeper darkness to a night already devoid of stars.
Darkness cannot drive out darkness:
only light can do that.
Hate cannot drive out hate: only love can do that." ~Dr. Martin Luther King, Jr.

Image: revivalist.okayplayer.com

Idealism and the Unknown

noreply@blogger.com (Dorkys Ramos) — Sat, 14 Jan 2012 02:12:00 +0000

Jetlag can be a beast, I tell you. Since our return from Thailand, A. and I have found ourselves napping for hours on end (if sleeping for 3+ hours can still be considered napping), eating dinner at midnight, and waking up famished at five in the morning. Luckily, my sickly symptoms began taking a hike on my birthday, but this wretched weather is doing nothing to brighten the fact that we're back in the city instead of lounging by the warm sea.

Earlier today, a friend and I took to Facebook for a virtual pow wow on our creative pursuits. A recent change to my freelance hours due to budget cuts (yes, again) have left me a teeny bit uncertain about what direction to take things in and moments like these often lead me to toy with idealistic dreams.

"If you could live and do anything anywhere, where and what would that be?" I asked her.

As writers who yearn to travel the globe, we both mentioned moving overseas and working for ourselves. I don't know if it's because of all the traveling I've been doing or because I want a different pace of life and scenery to shake things up, but I've been growing tired of New York City. Thirty years and I admit I've yet to scratch the surface on all it has to offer, but seeing the same sights, walking the same streets, and feeling the constant push and pull is wearing out my soul.

"The boredom comes from knowing you could be doing more to fulfill your purpose," she said. "So what is stopping us?"

To this I listed three options: fear of failure, fear of success, and fear of giving up the life you've grown accustomed to. My poison is the last: it's scarier to give up the habits and life I've become comfortable with - even though they're not so satisfying - for something unknown. But like my friend was quick enough to remind me, there is also something exciting to be found in uncertainty.

Would you ever leave pieces of your current life behind for the chance to create something different elsewhere?

Image: viensmangerunecroquette.tumblr.com

30

noreply@blogger.com (Dorkys Ramos) — Thu, 12 Jan 2012 04:00:00 +0000

I don't know why people dread entering their 30's; I've been looking forward to it since I turned 29. Thirty sounds secure, all grown-up and out of the tumultuous 20's where every year comes with heaps of firsts, self-discovery, tumbles, healing, and lessons. Honestly, I feel and look no different than I did the day before, but I'm excited for what I hope this next decade will bring: confidence, growth, marriage, a family, things I've found myself wanting more and more the older I get. Friends gasp when I no longer go on the defensive when they mention the last two items on the list, but I can't lie. It'd be nice to settle down and create a home with someone someday.

Maybe 30 has been easy to slip into because I still don't fully feel grown or like I know as much as I thought I would by now. There's still quite a bit left for me to figure out (and I imagine that will never cease to be the case), but I'm now at a stage where I can't wait to find the answers - no matter what they might turn out to be. Just saying you're 30 brings with it an air of maturity and direction. Hopefully some of that will actually seep in though I can't imagine I'll ever let go of the giggly girl within.

Image: etsy.com

I'm Back! + Hello, 2012 + Monday Inspiration

noreply@blogger.com (Dorkys Ramos) — Tue, 10 Jan 2012 02:32:00 +0000

Hi all, I'm back from Thailand! Unfortunately, I came back a few too many kinds of sick, but am hoping I'm all better in time for my birthday on Wednesday. I can't wait to tell you guys all about the trip, A.'s reaction to my popping up in Bangkok, the best New Year's Eve I've ever celebrated, and hanging out on the island of Koh Phi Phi.

So how has 2012 been treating you guys so far? I'm actually looking forward to whatever this new year has in store for me. Last year was pretty solid, full of ups and downs and lessons on the self, relationship and career fronts, things I'm still learning about, but I love that there's always room for progress so long as I keep putting in the effort. Each day brings new opportunities to discover something else about myself, what I'm capable of, and new things to be grateful for.

Right now I'm just taking challenges as they come, practicing positivity, and trying really, really hard to attempt a risk or two just to keep life interesting. What about you?

Image: pinterest.com

My Holiday Surprise for A.

noreply@blogger.com (Dorkys Ramos) — Fri, 30 Dec 2011 20:36:00 +0000

I'm a fan of Grand Gestures. Blame Disney and telenovelas, but I love dramatic displays of romance and being swept off my feet and just because women are usually the ones who get wooed, there's no reason why I can't treat A. to a Grand Gesture, too. Something that will completely knock him on his ass and show him just how bold and amazing his girlfriend can be.

Keeping surprises are not my strong suit. If it's a good one, I just get so damn excited that I spill it before the big reveal. But this one I've been proudly holding onto since October - shortly after A. and our friend Ky decided that they would travel to Southeast Asia in December and through the holidays. So I thought, "Hey awesome self, how crazy would it be if I surprised A. in Thailand for New Year's Eve?" Very.

So guess where I am right now? Bangkok, fools!

I flew out of New York City Tuesday night and after what could only be described as "life," landed in Bangkok Thursday afternoon. I spent the day and a half that I had to myself exploring the city, making friends, and waiting for these two to return from their side trip to Cambodia. It's been two months of biting my tongue whenever A. talked about his upcoming itinerary with friends with so much excitement. ("I'm going, too!!" I wanted to yell.) Two months of secretly hashing out plans with Ky while my boyfriend remained completely clueless to our scheming. And after they departed, I spent too many nights fretting and second-guessing if this was such a good idea after all. The man does love his independence, you know, and I'd hate to have him feel like I was intruding on his trip.

But I felt this was right when he kept writing about how much he missed me, how he wish I were there enjoying these experiences with him. And I knew this would be a memorable moment when he finally saw me waiting for him on the hotel balcony and he ran up to kiss me not knowing if this was really happening.

It's been two hours and the man is still stunned, amazed, and beyond flattered that someone would go through all this trouble just to do something special for him. It was all worth it just to make him feel that happy, which in turn sent me over the moon.

Image: photo taken by Ky Huynh

It's About Family

noreply@blogger.com (Dorkys Ramos) — Wed, 28 Dec 2011 00:17:00 +0000

As usual, I spent the week leading up to Christmas running around starting and finishing my holiday shopping. (I always say I'll start earlier next year, but maybe I should just stop lying to myself.) Luckily, my sis and I teamed up for our parents and brother's gifts and spent a nice night going around trying to find good presents for them.

Unfortunately, my mom's side of the family suffered another loss this season when a younger cousin passed away. With most of our aunts and uncles in the Dominican Republic to celebrate the one year anniversary of our grandfather's passing, some of those who were still in the city went up to Massachusetts to pay their respects and lay him to rest. I decided to stay behind.

But a few days later, my siblings and I joined my cousins for a little party on Christmas Eve. Despite the tragedy and their missing parents, they decided to take it upon themselves to gather, cook, and celebrate the holiday together. It made my heart swell to see my generation and the young ones that follow us embracing family and navigating love and loss while lifting each other's spirits in joyous and sorrowful moments.

Image: flickr.com

Monday Inspiration

noreply@blogger.com (Dorkys Ramos) — Mon, 26 Dec 2011 15:00:00 +0000

"I was asked to act when I couldn't act. I was asked to sing 'Funny Face' when I couldn't sing, and dance with Fred Astaire when I couldn't dance - and do all kinds of things I wasn't prepared for. Then I tried like mad to cope with it." ~Audrey Hepburn

Image: hila-lumiere.blogspot.com

May Your Days Be Merry

noreply@blogger.com (Dorkys Ramos) — Sun, 25 Dec 2011 23:02:00 +0000

Merry Christmas, everyone! I'd been so busy meeting up with friends and family, doing last-minute shopping, and listening to music that I never popped in to wish all of you a happy holiday. Hopefully you're all too busy doing the same - spending good times with loved ones - to have even noticed.

Bite by Bite's Peter Callahan Serves Up a Menu of Whimsical Treats

noreply@blogger.com (Dorkys Ramos) — Thu, 22 Dec 2011 17:12:00 +0000

As soon as I stumbled upon the incredible images from Peter Callahan's cookbook Bite by Bite, I knew I needed to ask him about the inspiration behind his whimsical hors d'oeuvres. Apart from making sure the entrees are on point, the celebrated caterer also devotes time to creating delicious appetizers with a presentation that in and of itself is a feast for the eyes. Here, he not only explains why he puts so much effort into inventing these mini edible experiences, but also offers his tips on how you can make a splash at your own parties.

What inspired you to create a recipe book full of small eats?

Really, Bite by Bite was long overdue. After 20 years in the catering biz and countless requests from clients, it was high time I put my signature comfort foods into a book for others to enjoy at home. I’ve held nothing back really, most of the book lays out the exact recipes I would be making for your private parties. But for some of the recipes, I’ve offered shortcuts, time saving tips, and adjustments to make the labor-intensive bites easier to recreate at home. Remember, I have a team of chefs and cooks to prepare all the tiny details whereas, I would assume, you don’t!

As a caterer, do you typically invest as much time into making and presenting the hors d'oeuvres as you do into the entrees?

Everything on my menu, from hors d’oeuvres and beverage bars to plated entrees and passed desserts, are carefully conceptualized, tested, and perfected long before they ever get shared with guests. However, with most of my hors d’oeuvres it takes years to bring one from concept to execution as what seems so easy in theory, isn’t in practicality. Why? Because making Lilliputian portions of favorite American foods that are delivered in a thoughtful, stylish fashion is a brain tease.

Wine and Cheese

What do you typically keep on hand in your own home to create a quick appetizer?

My version of “wine and cheese” - simple, delicious and easy. I learned long ago that keeping some fabulous cheeses on hand, like marscapone or asiago, both readily available at most markets, can be whipped up into something fabulous at a moment’s notice. For instance, simple fresh sliced pear can be layered with asiago for a light and fresh hors d’oeuvre that can be “paired” with small glasses of crisp white wine.

Spicy Chicken Wontons with custom fortunes

What are the perks of serving a variety of small dishes to your dinner guests?

It’s all about giving your guests an experience, something whimsical and fun always connects to a childhood or happy memory that they’ll talk about long after they leave the party. Nothing beats watching guests react with a smile to the playfulness I dream up, one hors d’oeuvre at a time.

Pigs in a Blanket

What are your sure-fire pleasers? On other words, what are those dishes you turn to again and again because they always deliver and impress?

My signature mini comfort food hors d’oeuvres like pigs in a blanket, mini grilled cheese, sugared donuts, burgers and frites, spaghetti and meatballs, and lobster rolls, to name a few. The pigs in a blanket are served two distinct ways together: traditional pastry-wrapped, of course, and then my tongue in cheek version of pumpernickel, smoked salmon, and wasabi caviar.

What are some unexpected ways that you serve your bites and how can this enhance an appetizer?

I continue to innovate and design mini meals as one bite hors d’oeuvres. From forming crispy turkey skins into cups to hold stuffing, turkey confit, and cranberry relish for a Thanksgiving Dinner hors d to piling a compact swirl of spaghetti onto a meatball that skewers onto the end of a fork, it’s all about packaging big flavor into one whimsical bite. If it looks clever, chic, and appetizing on the tray, it’s sure to get eaten. The combination of stylish presentation and delicious flavor has allowed me to plan many incredible events over the years!

Mini Sugar Donuts and Mini Baked Alaskas

Do you have any products or brands that you love to serve your tiny dishes in?

So much of what makes my hors d’oeuvres so amazingly unique from other caterers, aside from their fabulous taste, is how they’re presented. All of our trays and presentations are custom-made designs, whether made of Douglas Fir for a Frank Gehry party, checkerboard red and white acrylic for the Italian Embassy, or white washed lattice for Martha Stewart.

Caviar Cracker Spoons

What are your favorite small bites to serve this time of year?

The holidays are all about celebration and nothing screams “special occasion” better than caviar. I either serve them in tiny cones with crème freche or on my savory cracker spoons. Again, as is my way, I like to pair caviar spoons on the same tray with ice cold vodka served in modern shot glasses.

As a caterer to celebrities, politicians, and Fortune 500 companies, I'm sure you do your share of running around to make sure everything turns out perfectly. How can hosts keep stress to a minimum when entertaining during the holidays?

It’s all in the advance planning. Knowing what your menu is, keeping it simple, not being overly ambitious or last minute in shopping or decorating should help keep stress to a minimum. Setting the table and prepping the bar the day before you are entertaining is key to keeping the day itself to food preparation. And, frankly, asking for help from family not only shares the burden but fosters happy holiday memories.

Now when I asked Callahan to share a fun and simple holiday-themed recipe to share with you all, he said, "I can’t think of anything more festive than my cranberry martinis!" Cheers!

Cranberry Martinis

INGREDIENTS:

Grated zest and juice of 6 oranges
5 cups of fresh cranberries
1/2 cup of sugar
3 cups of chilled vodka
Lots of ice
2 cups of sparkling water

INSTRUCTIONS:

Place the orange zest and juice, as well as 4 cups of the cranberries, the sugar, and 3/34 cups water in a food processor or blender, and puree. Strain through a fine-mesh sieve into a large pitcher. Stir in the vodka. Thread the remaining cranberries on twelve cocktail swizzle sticks, 3 whole cranberries per swizzle. Fill 12 of your favorite glasses with ice, and divide the cranberry mixture among the glasses, leaving enough room for a splash of sparkling water. Just before you serve, add the splash of sparkling water and cranberry swizzles.

MAKE THE CRANBERRY JUICE AHEAD:

The cranberry mixture (sans vodka) can be made ahead and refrigerated for up to 3 days. The swizzle sticks can be made 1 day in advance but store them covered with water in the fridge.

Images: Bite by Bite book cover: Con Poulos; Peter Callahan headshot: Con Poulos; Wine and Cheese: Peter Callahan and Ross Whitaker; Spicy Chicken Wontons: Peter Callahan and Con Poulos; Pigs in a Blanket: Peter Callahan and Ross Whitaker; Mini Sugar Donuts: Peter Callahan and David Mielcarek; Mini Baked Alaskas: Peter Callahan and Con Poulos; Caviar Cracker Spoons: Peter Callahan and Ross Whitaker; Cranberry Tinis: Peter Callahan and Con Poulos

Holiday Etiquette Tips from Emily Post's Great-Great Grandaughter Anna Post

noreply@blogger.com (Dorkys Ramos) — Wed, 21 Dec 2011 16:00:00 +0000

When it comes to navigating through society with manners, who hasn't referred to Emily Post's advice at some point? Her first book, Etiquette, topped the nonfiction besteller list when it was published back in 1922 and now Post's rules on social conduct is a family business that has spanned five generations, evolving with the times to include modern issues. Her great-great granddaughter Anna Post, co-author of 2010's Great Get-Togethers and the recently-released 18th edition of Etiquette, was gracious enough to answer a slew of questions centered around holiday and hosting do's and don'ts. From regifting and sending late holiday cards to entertaining last-minute guests and attending the company party, here's how you can tweak your holiday manners "according to Emily Post."

Hi Anna! Thanks for offering your advice on these holiday scenarios. To get started, how should one handle receiving an unexpected gift from someone you bought nothing for?

Don't feel guilty. It was unexpected so how could you have planned for it? Thank them for the gift and appreciate the gift. Don't forget to do that part because a lot of people are so worried about apologizing that they don't have something for the other person that they forget to actually appreciate the gift that they were just given. So say thank you for it.

If you were not planning to get them a gift, you just say thank you, write a note later, and leave it that. You don't have to go and get a gift for them just because they got one for you. Now it might change your thinking and make you want to go do that, but you certainly don't have to. And if you really didn't want to get them a gift, you shouldn't say, "Oh, I just haven't gotten yours yet." You don't need to lie about it and you certainly don't need say, "Oh, I have yours at home" when you don't even have one for them yet. There's no need to pretend as though you had read their mind about this gift exchange.

So should you have gifts stocked for those just-in-case moments?

You can, although unless you're doing this at your house it doesn't really make a difference. The fact is that yes, it's always great idea to have a couple extra gifts that could go nicely for a lot of people like hostess gifts, but people usually keep those on hand for going to parties not so much for a holiday gift although you certainly could.

"I love you" hot chocolate with heart marshmallows by Oh, Hello Friend.

Now what would be some good hostess gifts?

You don't need to wrap them for one thing. You want to think about gifts that are either edible or drinkable so it might be a bottle of wine, a nice box of hot cocoa, or it could be a box of chocolates, a nice muffin mix, or a bottle of maple syrup. So things like that that are kind of gourmet edibles, little treats. Or you want to think about little things like something for the house like a set of coasters or really fun cocktail napkins, maybe a soap dish for the powder room. You could do flowers, but it's better to do a small potted plant or flowers already in a vase so that your busy hostess doesn't then have to attend to cut flowers.

Oh, good idea. And what are your thoughts on regifting?

Generally I'm not a fan. With regifting you run the risk of hurting people's feelings and that to me is not a risk I would take on lightly. If the situation is too perfect to do it, it has to be new and in the box with all the instructions like it came from the store. It can't be handmade or personalized or unique. It needs to be something that they have actually wanted! They have to have actually wanted that blender to be getting that blender.

The last thing I'll say is that I really prefer if you have something extra that you can't use, that you give it to a friend with full disclosure. You can say, "I have this extra copy of this hardcover book. I thought you might like it."

Now to go into hosting for the holidays, what items should every host have just in case unexpected guests arrive at your doorstep?

You want to keep on-hand some things that are easy nibbles so either chips and salsa or mixed nuts and maybe a jar of olives. Or an extra block of cheese and some crackers that you can easily pull out. I mean obviously you don't want cheese that's really old, but you get the idea.

You can also have a couple of frozen things like mini quiches or little pigs in a blanket that you can pop on a tray and throw in the oven for however long it takes. It's not a bad idea to have soda or seltzer water and keep a little bit of extra alcohol in your bar so that if you do have an impromptu party you're not running out to the liquor store.

And the last thing I would mention is the best way to have an impromptu party is to keep drinks in hand, alcohol or not, and music on the stereo and that's a party just about anywhere.

Do you have an décor tips that would quickly bring in some cheer to any party?

Candles, if it's evening, really helps. Little tea light candles are really nice. Flowers are terrific, but that means you've got to have them on hand and now we're really just talking party planning at that point.

If you plan on having a party in the coming days, how can you avoid stress when you have all these to-do's? How can you keep your mind clear and actually enjoy the moment when it arrives?

Write lists and work early. Whether it's shopping lists or a timeline so that you can write out "Well let's see: if I'm going to roast a chicken and I'm going to make a salad and a dessert and I need to get the candles ready and I need to set the table…" You need to count backwards from go time and give yourself a task list counting down to zero moment, which is the doorbell ringing. And you need to remember to make time for you to be all showered, dressed, lipstick on, and ready to go.

Should you bring the little ones along when invited to friends' holiday parties?

Unless it's incredibly obvious that it's a children's party from the invitation or your children's names were written out or it says "The Post Family," you need to call and check with your host and see if kids are invited or not before you ask to bring them. And there's a difference between asking to bring your kids and asking if kids are invited. You need to ask first if they're invited and if they are, then say that you're bringing them. And if they say no, they're not invited, that answers your next question.

Do you have any major no-no's when hosting or attending holiday parties?

For attending, always R.S.V.P. A lot of people don't R.S.V.P. especially during the holidays. They treat these invitations very casually and it drives hosts nuts. So please R.S.V.P. and abide by it. If it's a 12-person dinner party and you said you weren't coming, the hostess probably found someone else for your seat and you'll make it awkward if you decide to go at the last minute.

Also, never drink too much. During the holidays definitely people can get a little more celebratory than is enough so watch out for how much you're drinking. And I think if you're hosting the holidays, it's never a bad idea to plan for a little extra.

Cranberry Punch Pizzaz (and other holiday cocktails).

Your advice to not drink too much is a good segue into company parties. What are some do's and don'ts for employees?

Really be present in the room. You want to be engaged with your colleagues not checking emails and voice messages on your mobile device in the corner the whole time. Don't bring work into the party. And you do need to be at the party for more than 15 minutes! You have to participate in your work culture and if that includes the holiday party then so be it.

For those of us who have trouble getting them out on time, do you have any alternatives to sending holiday cards?

One, and depending on the holiday you participate in, it's okay to send them after Christmas. A lot of people worry that December 25th is this deadline if you haven't sent your cards out by then what's the point? In advent of the season, I would say about as late as into the first week of January.

You can order cards. A lot of stores will put a photo on it, write a message, and print your name and that's great. I think those are nice, but I'd really prefer it if you could handwrite your own note on the back. It starts to get a little too impersonal otherwise.

I know it depends on the store, but is there a good average amount to put on a gift card?

It totally depends on your budget, the store, and your relationship to the person. The gift card that you might buy as a secret elf present at your office is probably going to be different from the gift card that you might buy for your sister. I also like it whenever possible to do an actual gift instead of a gift card. It's just more personal.

Wallpaper gift bags DIY from Oh Happy Day

What's the most frequently asked etiquette question this time of year?

Well, I get asked a lot about the holiday office party and I get asked a lot about if you change up your gift exchange with someone, especially because of the economy, if that's okay. And the answer's yes, it's okay. If you don't have the money to do a gift exchange then that's that and it's nothing to be embarrassed about. But if you're changing the tradition with a friend you've always exchanged with, you need to let them know as soon as possible. You do want to let them know, "Hey, you know this year it's just not in the budget. How about we go hear the carolers singing instead?" So that they know and don't show up with gift in hand and then you're leaving them short.

So what are some of your favorite holiday traditions?

Well, decking the tree is really nice especially when you can do it with friends. We have some friends we like to get together with and yes, we make eggnog and it's very fun. And we have a family dinner in the afternoon with all my cousins. We're all kind of the same age, there's seven of us, and it's really, really great to get together.

So does everyone in the Post family abide by the etiquette rules or are there slips every now and then?

Let's just say that we're a family like any other. We have a really great time and we'll leave it at that! It doesn't look like an etiquette class, it looks like a normal family.

Images: emilypost.com, emilypost.com, emilypost.com, ohhellofriendblog.com, stylemepretty.com, etsy.com, foodnetwork.com, and ohhappyday.com

Jammin' for the Holidays with Rachel Saunders

noreply@blogger.com (Dorkys Ramos) — Tue, 20 Dec 2011 16:00:00 +0000

For breakfast, I'm more of a savory than sweet kind of girl, but still there's nothing like spreading some delicious jam on a piece of toast in the morning or for a snack. It's almost like dessert to me! Rachel Saunders, founder of Blue Chair Fruit Company and author of The Blue Chair Jam Cookbook, has been perfecting the art of preserving and dreaming up yummy concoctions using sustainably farmed local fruit. So I took some time to talk to her about seasonal recipes and how you can turn your own marmalade creations into a lovely homemade gift.

What has drawn you into the world of jam and marmalade? Did you grow up making them from scratch at home?

I was initially drawn into jam and marmalade making from my love of cooking and baking and my love of produce. I am also someone who loves to master new skills - I'm a big believe in the 10,000-hour theory - and jam and marmalade bring together so many things dear to my heart. There is a technical side, but it's in the service of an aesthetic ideal. What I really do is explore flavors and ideas - jam and marmalade just happen to be the medium!

What has always been your favorite flavor combination? Or what flavors are you enjoying these days?

People always ask me what my favorite flavor is and I always respond that it's the one I made two weeks ago! We make so many different flavors that this one already seems as if it needs to be rediscovered, but also still seems fresh and exciting... Aside from this, though, I would say that what I love most personally is a perfectly balanced marmalade, such as our Lemon and Pink Grapefruit Marmalade. But it's hard to choose a favorite child!

What is your favorite jam recipe that would be great to serve during the holidays?

One of my favorites that we have available right now is our Blood Orange-Chestnut Honey Marmalade with Rosemary. It's really beautiful and complex in a very Italian way, although it's not like anything you would find in Italy. But its flavor profile is warm and refined - perfect for Christmas. At the other end of the spectrum, I love our French Crabapple-Damson Butter. I think it would be fabulous on latkes!

What are some great side items to serve alongside jam?

Jam can add an accent to just about anything; I think of it as just a really intense flavor essence; a little goes a long way. I think Thanksgiving is a great example of this, because what we call cranberry sauce is actually a cranberry jam! I love having jam on a cheese plate or with cheese for breakfast, or alongside any really savory main course. Natural choices for the latter would be tomato jam. plum jam, our French Crabapple-Damson Butter, or any slightly bitter orange or lemon marmalade - things that have a slightly savory aspect to begin with.

Do you have any favorite products/brands that you love to serve your dishes on? What kinds of jars do you use for preservation?

One of the most wonderful lines in the country is located close to where I live: Heath Ceramics. As far as jars, we sell straight-sided 9-oz canning jars that are very elegant and functional. The Weck jars you see from Germany are very beautiful, but I'm not completely convinced of their functionality.

How can jam be turned into fun, unexpected holiday gifts? If you have any creative tips on how to present them, we'd love to know!

Jam makes the best stocking stuffer ever! I know from experience - our jars fit perfectly in the toe of a stocking! We have many fun options for the jam or marmalade lover in your life, including a Jam Club and gift-wrapped three-packs. But if you just want to present a single jar in a fun way, I would suggest combining it with a few other goodies, such as mulled wine or cider mix, some sort of special cheese, a fun jam spreader or spoon, or something fun and homemade to put the jam on. As I have gotten older, I've found that these are the sorts of gifts people really appreciate; most of us don't need more stuff! Something delicious and a little out of the ordinary is more fun for everyone!

Do you have any other holiday-related tips or creative how-to's for hosts?

When we have our annual holiday party at our kitchen, we always serve a selection of our jams on really good bread with really good cheese, and everyone loves it - many people have never thought about jam this way, but when you taste different jams side by side you really begin to see how fun and distinctive they all are. I think that this would be perfect for any holiday gathering!

For recipes to Blue Chair Fruit Company's Early Girl Tomato Marmalade and Lemon and Pink Grapefruit Marmalade be sure to click below!

Early Girl Tomato Marmalade

Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer’s long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.

INGREDIENTS:

1 pound seeded lemons, halved crosswise,
each half cut lengthwise into quarters and sliced crosswise medium-thin
1 pound navel or seeded Valencia oranges, halved crosswise,
each half cut lengthwise into quarters and sliced crosswise medium-thin
31/2 pounds Early Girl or other sweet red tomatoes
4 pounds 14 ounces white cane sugar
4 ounces strained freshly squeezed lemon juice
A large pinch of saffron
1 (11/2-inch) piece cinnamon stick

INSTRUCTIONS:

Day 1

First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid. Return the slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 30 to 40 minutes, or until the fruit is very tender. While the citrus is cooking, prepare the tomatoes: Bring a medium kettle of water to a boil, and then carefully drop the tomatoes into the water to loosen their skins. Leave the tomatoes immersed for 1 minute, and then drain them in a large colander. When they are cool enough to handle, peel them over a large bowl, discarding the skins.

Using your hands, gently tear the tomatoes into medium pieces. When both the citrus slices and tomatoes are ready, put them together into a nonreactive heatproof storage container with the sugar, lemon juice, and saffron, stirring well to combine. Cover tightly and refrigerate overnight.

Day 2

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later. Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Add the cinnamon stick and stir well to incorporate any undissolved sugar. Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan.

Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin to foam. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small.

To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look glossy, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.

When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Remove the cinnamon stick. Pour the marmalade into sterilized jars and process according to the manufacturer’s instructions or as directed on page 42.

Approximate Yield: eleven to twelve 8-ounce jars Shelf Life: 2 years

Lemon and Pink Grapefruit Marmalade

INGREDIENTS:

1 pound lemons (preferably Lisbon), cut into eighths
5 pounds white cane sugar
1 pound seeded lemons, halved crosswise, each half cut lengthwise into quarters and sliced thinly crosswise
2 or 3 extra lemons, to make 5 ounces strained freshly squeezed
3 3/4 pounds pink grapefruits

INSTRUCTIONS:

Day 1

Place the lemon eighths in a nonreactive saucepan where they will fit snugly in a single layer. Add enough cold water for the fruit to bob freely. Cover tightly and let rest overnight at room temperature.

Day 2

Prepare the cooked lemon juice: Bring the pan with the lemon eighths to a boil over high heat, then decrease the heat to medium. Cook the fruit at a lively simmer, covered, for 2 to 3 hours, or until the lemons are very soft and the liquid has become slightly syrupy. As the lemons cook, press down on them gently with a spoon every 30 minutes or so, adding a little more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks.

When the lemons are finished cooking, strain their juice by pouring the hot fruit and liquid into a medium strainer or colander suspended over a heatproof storage container or nonreactive saucepan. Cover the entire setup well with plastic wrap and let drip overnight at room temperature.

Meanwhile, prepare the sliced lemons: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, then decrease the heat and simmer for 5 minutes. Drain, discarding the liquid. Return the lemon slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, decrease the heat to medium, and cook at a lively simmer, covered, for 30 to 40 minutes, or until the fruit is very tender. As the fruit cooks, stir it gently every 15 minutes or so, adding a little more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks. Remove the pan from the heat, cover tightly, and let rest overnight at room temperature.

Last, prepare the grapefruits: Cut them in half, squeeze the halves, and strain their juice. Cover the juice and place it in the refrigerator. Put the juiced grapefruit halves in a large nonreactive kettle and cover them amply with cold water. Bring to a boil over high heat, then decrease the heat to medium and cook at a lively simmer for 5 minutes. Drain, discarding the liquid. Repeat this process, then return the blanched grapefruit halves to the kettle and add cold water to cover. Bring the halves to a boil over high heat, then decrease the heat to medium-low and cook, covered, at a lively simmer for 1 to 2 hours, or until the fruit is easily pierced with a skewer. As the grapefruit cooks, press down on it gently with a spoon every 30 minutes, adding more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks. When the grapefruit is tender, remove the pan from the heat, cover tightly, and let rest overnight at room temperature.

Day 3

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.

Remove the plastic wrap from the lemon eighths and their juice and discard the lemons. Strain the juice well through a very fine-mesh strainer to remove any lingering solids. Prepare the grapefruit: Remove the grapefruit halves from their kettle, reserving the cooking liquid. Over a large bowl, use a soup spoon to scoop the flesh from each grapefruit half. Then, take each half and, cradling it in one hand, use the spoon to gently scrape its interior of excess pith and fibers. Repeat with the rest of the halves, going around each one two or three times until its interior is smooth and its rind is a uniform thickness. Cut each grapefruit half into 5 equal strips, then cut each strip crosswise into thick slices and reserve. Strain the scraped pith and fibers, along with the mushy interiors of the grapefruits, back into the cooking liquid, letting them drip for several minutes. Discard the solids. Pour the liquid through a fine-mesh strainer.

In a large mixing bowl, combine the sugar, strained grapefruit cooking liquid, reserved fresh grapefruit juice, reserved grapefruit rinds, cooked lemon juice, fresh lemon juice, and lemon slices and their liquid, stirring well. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle.

Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin foaming. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when its color darkens slightly and its bubbles become very small.

To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look shiny, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.

When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Pour the marmalade into sterilized jars and process according to the manufacturer’s instructions.

Images: courtesy of Rachel Saunders, shop.bluechairfruit.com, facebook.com, heathceramics.com and heathceramics.com

Monday Inspiration

noreply@blogger.com (Dorkys Ramos) — Mon, 19 Dec 2011 19:24:00 +0000

I've always had an issue with the notion that only the Cut-Throat get to the top and the Nice get pushed to side. I understand the importance of ambition, but having worked in several places where higher ups can barely manage a hello for those in junior positions has made me strive to be courteous and kind to everyone above all else. There's no reason why we can't climb our ladder while helping those ones around us succeed as well.

Image: etsy.com