porcelain condiment spoons

I found these fantastic little condiment spoons on my last trip to Chicago in a housewares store called CB2. They’re perfect for jam or mustard or even stirring your coffee.

Neuma's Cookies

1 stick butter, room temperature

1/2 c Crisco, room temperature

1/3 c packed brown sugar

3/4 c white sugar

1 egg

1 tsp vanilla

2 c all purpose flour

1 tsp salt

1 tsp cream of tartar

1 tsp baking soda

12 oz chocolate chips

Preheat oven to 375°f. Grease two cookie sheets, or line them with parchment paper.

Cream together butter, Crisco and sugars on medium speed for 1-2 minutes. Add in egg and vanilla and mix on medium until combined. Sift or whisk together dry ingredients and then add to wet. Mix well on low until dry is incorporated and dough forms. Stir in chocolate chips by hand.

chocolate chip cookies, ready to bake!

A #20 disher makes large cookies, bake 10 per sheet. Bake cookies for 10 minutes on the two middle racks, then swap racks and bake for an additional 5-10 minutes until they are golden brown. For small cookies, use a #40 disher, bake for 10-12 minutes and swap racks half way through. Makes 20 large or 36(ish) small cookies. Remove from cookie sheets and cool on a brown paper bag.

Greek Salad Salsa

This is a great summer picnic recipe.

1 1/2 c crumbled feta

1 large ripe tomato, seeded and chopped (I usually use 4 romas)

3 green onions, sliced thin (or 1/4th of a red onion, diced)

1/2 English cucmber, diced (I use up to a whole)

1/2 c sliced black olives (yuck…I leave them out)

1/4 c minced flat leaf parsley (or curly, it doesn’t really matter)

1 T dried oregano

1 T dried dill

juice of 1/2 lemon

1/3 c olive oil

pepper to taste

Okay, so as you can see…this recipe is really flexible. It’s called “salsa” because you can chop everything real small and eat it with tortilla or pita chips.  I usually eat mine with a fork, so I chop larger.  The recipe calls for green onion, but I usually use red because I like a bit more onion flavor. I always chop my entire cucumber because I don’t want to have to eat half a leftover cucumber later. If you don’t have an English cucumber, you can use a regular cucumber, just be sure to spoon out all the seeds before chopping.  So, just throw everything into a bowl and mix well. Refrigerate for at least 2 hours before serving. You can make this up to one day ahead. Serves…6 with some leftovers.

As I was eating this tonight, I was thinking that with a bit more olive oil and lemon juice, this would make a good cold pasta salad with some bowtie pasta. Maybe some diced salami thrown in? Hmmm…

Button Bracelet stolen from Urban Mining, June 6, 2009

If you are in Kansas City, I’d really appreciate it if you’d keep your eyes open for this bracelet.  I had it in a display case at Urban Mining and apparently someone wanted it, but couldn’t pay the price. If you do spot it, please DM me through twitter (@sallymander) and see if you can get a license plate or a name or something.  I know this is probably a waste of my time, but I spent 20+ hours assembling this bracelet with antique bone and shell buttons. I’d really like to have it back.  If your tip does lead me to the bracelet, I’ll reward you with a handmade pair of earrings.

Thanks,

Sally

asian noodle salad

This is an excellent make ahead recipe.

1 pkg oriental flavor Ramen Noodles

1 bag cabbage slaw mix

1/2 c slivered almonds

1/4 c vegetable oil

1/4 c soy

a few dashes of sesame oil

1 T sugar

Toast almonds in a small saute pan over med-low heat. Do not walk away, do not answer the phone. They burn fast. Just toast them til they’re nice and golden. Mix together last four ingredients thoroughly along with flavor packet from noodles, set aside. Take all your agressions out on that package of Ramen noodles in a zipper bag…smash ‘em up good. Dump noodles, slaw and almonds together into large bowl and pour dressing over top. Mix well and cover. Refrigerate for a couple hours…overnight is awesome.  Makes 10ish side servings