Jenna Lou Loves You

Going Greek

This wonderful light green baby lettuce has been gracing our plates for a couple weeks now. There isn't a better sign that summer is truly here than to be eating fresh garden produce.

I came across this recipe in Everyday Food and made it yesterday for a supper with new friends. I thought it turned out really nice. I especially am fond of the kalamata olives. I could eat them all day long and when paired with the dressing and feta it's just to die for.

:::Greek Salad:::

3 T. olive oil
3 T. red-wine vinegar
1 tsp. minced garlic
coarse salt and fresh ground pepper
1 head romaine lettuce, cut into bite-sized pieces
1 pint cherry tomatoes
1 1/2 C. crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved, and thinly sliced
1/2 C. kalamata olives, pitted

In a large bowl, whisk oil with vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss.

** I made the dressing separate and added it to the salad right before serving so I could make it ahead and not worry about the lettuce getting soggy.

Cheers to fresh summer salads and new friends!
xo,
Jennalou

Summer Sweets

Can you believe how fast this summer has sprung on us? It seemed like just yesterday there was snow on the ground and spring was really REALLY painfully slow to come around this year, so summer seems like a surprise. I kid you not that everyday I wake up and am utterly amazed at how beautifully sunny and warm it is outside. It's such a blessing everyday and I'm not complaining one bit!

Normally I'm not much of a cook around summer time. The heat throws me out of the kitchen and I just don't usually feel that need for a home cooked meal to warm the soul like you do in the chilly winter months. BUT there is always room for some home made strawberry short cake come summer. Ms. Posie posted a lovely recipe for ssc a couple days ago. I wrote it down right away and mixed it up yesterday. We don't have strawberries locally yet (soon... very soon) so I picked some up from the grocery store and also picked up the essintial ssc topping: whipped cream! The only thing I changed from the recipe was to add milk to the bowl before serving. This is something we did when I was a kid and I'm a total sucker for soft mushy short cakes.

The flavors of this dessert bring back childhood feelings of summer. Of dirty hands and holey shoes. Of sweet.... warm.... sunny days.

What a beautiful summer!
xo,
Jennalou

First Harvest

Today was a beautiful spring day. I stayed inside for the most part like a good girl to finish up some work, but I did venture outside for just long enough to see that the rhubarb was big enough to pick. We have a HUGE patch of it (probably could use a good splitting) and several of the stocks finally reached 12- 14" so I picked away.

I took just enough to make this dessert that I spotted in the May 2008 issue of Better Homes and Gardens magazine. We already had everything on hand so it was a really quick mix up. And let me tell you... YUM. They are super sweet and sugary, so small pieces is a must... but they are soooo good. I love things with oats in them and the rhubarb is perfect. Tart!

Taking the first  harvest from our garden was really fun. It has me dreaming of all the other fresh goodness that is just around the corner.

xo,
Jennalou

Loaf

Artisan bread. It's so romantic. The smell drifting through the air, filling your home with warmth and comfort.

The problem with bread is time. I don't got it. I don't know if you got it.... but I don't know many people who do.

The solution. I first read of this book over on Amy's blog, but have since seen it popping up all over blogland. I was a little skeptical that this method of bread making would really work. It seems too easy. To straightforward.

Bread had always been a bit mysterious to me. There is so much waiting and kneading and making sure everything is just right and oooo be careful! It seemed like a craft that hid many secrets. That to master it you would have to spend years experimenting to find the right methods. But at last, the secrets are spilled, and really.... it's not hard at all. It's not too fussy, not too messy... and really really FUN!!

Upon receiving my copy I mixed up a batch and let in rest overnight in my refrigerator. The next day it was all ready to go and with only about 2 min of prep time. We ate the first loaf in about 15 minutes.

Yesterday I made the second loaf (still from the first mixing), but before shaping it I quickly added some organic garlic and freshly grated asiago cheese. Let me just say that despite making this loaf much larger it was too gone within an instant not a crumb remained. I think I am now the bread-making-super-girl of our family!

xo,
Jennalou

ps. I dearly thank each and everyone of you who sent kind and warming words my way on the last post!! Every thought and prayer is heard.

Pumpkin Puffs and Inspriation

I whipped up these yummy little pumpkin puffs yesterday. The recipe came from Toni's blog. Can you believe that she made this up all by herself?? What genius.

I really love this recipe because I can never seem to get enough pumpkin, plus it sneaks in some flax which is always a nice addition and adds a great nutrition factor. The recipe is really straight forward and I followed it pretty much exact. The only thing that fluctuated for me was the time in the oven which was about 18 min. I think that might have something to do with my oven being crazy ( it burned another baking experiment that I'd rather not talk about recently ).

They were really delicious... so much in fact that I ate two right away and another for breakfast today... I LOVE the cinimon and nutmeg... mmmmm... give 'em a try.

xo,
Jennalou

ps. Can you tell where I got my inspiration for the photo?

Red Velvet

My issue of Martha Stewart Living showed up on Friday. It's all about the upcoming V-day. Pink, red, lavender, butter cream, chocolate. It was written all over. So to calm my urgent desires for sweets I baked a red velvet cake and slathered it in the traditional cream cheese frosting. I have to admit that the cake came from a box, so while it's definitly delicious, it's not as good as homemade would have been. My pictures look dark because it was late, but I can assure you that it is indeed a yummy red velvety color.

I spent most of my weekend... wait... make that all of my weekend cleaning, painting, washing laundry, and sleeping. Yep.. that's about it. Our house had gotten to the point where my skin started to crawl so I cleaned EVERYTHING. I even went so far as to empty the entire refrigerator to wipe down the shelves and walls. What can I say... it just had to be done.

We also started redoing one of the extra bedrooms upstairs. Some day that room will be my office, but because of reasons hard to explain it will be an office/den for John... for now. It's coming together pretty quick, but we still have a few key pieces of furniture to move up there and then I'll show you :D

Happy Monday Everyone!
xoxo,
Jennalou

What a week.

Whew... what a week!! We had an absolutely lovely and lazy Thanksgiving. Most of the food was prepped the day before so Thanksgiving was smooth sailing. We had a nice BIG meal at noon and spent the rest of the afternoon taking naps, watching the game, and chatting away.

 

We didn't do any Black Friday shopping. I was thinking about it, but really I'm not ready to get up at 4 am for some mass produced sales.... I did that one time two years ago and it just brings up nightmares to think about it. I did however manage to peek into our neighborhood thrift store. They just redid the whole place and it was really quite nice. Clean and organized.... but not too clean... just right so you can dig a little, but not get grossed out. I found a set of six mugs that I couldn't turn down. After all they would be just perfect for my tea party. I'm not sure who made these... The only mark I could find was "Japan" on the bottom side, so I can't imagine that they are too special... but they are absolutely darling to sip from.

And... inside you'll find some homemade caramel. mmmmm.... I'd never made caramel or any candy for that matter, but after stumbling upon Martha's recipe for Gingerbread Caramel I decided now is as good of a time as any to get started. It was a bit hard as I don't have a candy thermometer, and they stuck REALLY badly to the paper, and I didn't boil them long enough so they are a bit gooey.... but they are a HUGE hit with the family!! The flavor is spot on and they just melt away in your mouth. I'll definitly be making more of these after I pick up a candy thermometer and some better wax paper.  Maybe they'd be good as some yummy Christmas treats to add to gifts too.

I'm sorry to say that I'll be a bit absent around here this week. I'm preparing myself for No-Coast on Friday/Saturday. There is a TON of work to do yet, so I'll see you on the other side with the extras from the show.

xoxo,
Jennalou

PS. A HUGE thanks and hugs to all who bought a pattern!! All the patterns that sold have been shipped and I can't wait to see how they all turn out :D If you haven't picked up one for yourself yet, so worries... there are lots more in the store.

Tea Time

There something I really love about tea. Ever since discovering this most delicious tea at the Renegade Craft Fair, and getting the Le Creuset Teakettle for my birthday (in white of course),  I've become somewhat of an addict. For breakfast, lunch, after dinner... anytime is really the perfect tea time.

Yesterday as I was cruising the thrift store scene I ran across the cutest little cups I've seen in all my life. These dainty little patchwork cups only hold about 1 Cup of liquid, which isn't much, but I still couldn't resist them for only .25 each. Then, as I was dreaming of all the fun I would have if my friends were into tea parties, I stumbled into this set of 4 sunshine yellow cups. They also are a bit on the small side, but in a really pretty and frilly perfect tea party way.

So now I'm gathering all the necessities of the perfect tea party with no one to attend. If only I had lived in the days where on sunny weekend afternoons the girls slip into their powdered sugar dresses with long white gloves and join me for a party in the garden. If only... I'm such a dreamer.

p.s. Thanks for all your comments about the scarf :D You all are too darn sweet.

xoxo,
Jennalou

Blueberry Coffee Cake Muffins

A quest for the perfect blueberry muffin has come to an end today. The recipe comes from Barefoot Contessa Family Style, a book I borrowed from my local public library. Ina Garten wrote many beautiful recipes and I just love how she talks about new and old ways to enjoy a meal with family and friends. Every recipe I've tried so far has been a winner. And not just the kind that you enjoy and make once or twice a year. The kind that you rely on to serve often and enjoy throughly. I'm still clutching onto my copy from the library, but when it's time to go back, I'll be ordering my own for keeps.

Now I must warn you though that if you do make this recipe, be sure to invite guests over. This way it is impossible for you to scarf them down all by yourself.

Blueberry Coffee Cake Muffins (makes 16)  {**mine made 20!}
12 T. unsalted butter (room temp.)
1 1/2 C. sugar
3 extra-large eggs (room temp.)
1 1/2 tsp pure vanilla extract
8 oz. (about 1C.) sour cream
1/4 C. milk
2 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 half-pints fresh blueberries {**I used frozen}

Preheat oven to 350 degrees. Place 16 paper liners in muffin pans. {** it's helpful to spray pans with butter so the tops don't stick)

In a bowl cream butter and sugar until light and fluffy, about 5 min. With the mixer on low, add the eggs one at a time, then add the vanilla, sour cream and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup  just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Enjoy!!
Jennalou