tag:blogger.com,1999:blog-60792327153744755102024-03-13T08:44:12.235-07:00tea cup tealeela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-6079232715374475510.post-22984051285273840282016-02-17T15:37:00.001-08:002016-02-17T15:40:30.173-08:00MOVED ON - LEELACYD.COM/BLOG<div dir="ltr" style="text-align: left;" trbidi="on">
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HELLO!! AFTER A GREAT RUN AT TEACUPTEA.COM, I'M NOW AT <a href="http://leelacyd.com/BLOG">LEELACYD.COM/BLOG</a> -- update your bookmarks and hop on over to my new blog.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com2tag:blogger.com,1999:blog-6079232715374475510.post-14330682160825699222015-10-25T15:05:00.000-07:002015-10-29T10:54:11.987-07:00CINQUE TERRE PHOTO WORKSHOP WITH ITALIAN FIX: PART 2<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">view from the little bar we had a life dreaming/creativity pow wow at in Manarola</td></tr>
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With Italian Fix trips, we do a lot of exploring -- villages and small cities within the Cinque Terre as well as neighboring Tuscany. Amazing how the little differences in the towns reveal themselves after spending a few summers here . . . . Manarola is probably my favorite village in the Cinque Terre, I'd love to spend more time in this picturesque little spot. The swimming hole dazzled me on the hot afternoon we drank in views and cocktails at the bar on the cliffs.<br />
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<tr><td class="tr-caption" style="text-align: center;">Beautiful Bianca and Rosa, the guides of Italian Fix, and our wine tasting remains at Cappun Magru</td></tr>
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Bianca and Rosa are so knowledgeable and make everyone feel right at home on their Italian adventure. They are also old friends and treat every guest as a princess, just being around them lifts the spirit and gets you in the mood to have a great time. They are also drop dead beauties, and dress up each day in amazing Italian designs they scour sales racks for. I love these girlies and am grateful to be in their tribe :)<br />
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<tr><td class="tr-caption" style="text-align: center;">girls of Bonnasola and a little village church near Riomaggiore</td></tr>
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One of my favorite photo lessons to deliver and guide guests through is portraits/lifestyle -- we do this lesson at a tiny church on a cliff in Riomaggiore, there are white washed walls everywhere and natural light pouring in. We talk about getting a person comfortable and establishing trust right away, then proceeding to boss around said subject and being playful/goofball to capture an authentic image of each other in this moment . . . It's very performative and a lot of fun.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bonnasola shower scene!!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bonnasola beach, 2 gorgeous guests,Bianca's beautiful daughter Flora and a corner of Alessandro the collector's home</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More Bonnasola beauty</td></tr>
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This summer we spent a half a day at the beach in Bonnasola and I'm so glad we did. My mom (who joined in on the fun this year!!) and I floated away an hour in the hot sun on the calm sea along with all the Italian dads and their babies. I'll never forget this moment, me and my mama on our pink inner tubes lapping in the quiet waves, just us grinning ear to ear. It reminded me that life can sometimes, not often, be absolutely perfect. I'm so happy to have been able to share this adventure with her.<br />
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This trip, we also spent a wonderful afternoon in the home museum of Anselmo Crovara, an 80+ year old collector of Italian goods --from tools of every ilk, to photos, to old pottery pieces and paintings, the man had an extraordinary eye for the beauty of everyday objects as well as the curating/organizational skills of a left-brained genius. It was glorious. One of my favorite activities of the trip, I just about lost my mind in the treasure.<br />
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<tr><td class="tr-caption" style="text-align: center;">the crew!</td></tr>
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For now, that is all --I love these trips. They are so meaningful for guests and hosts alike, they really push all of us to live our best lives through intentional soul-feeding on beauty, delicious food and friendships. For information on next year's trips hop over to <a href="http://www.italianfix.com/" target="_blank">ITALIAN FIX</a>.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-64351004558180003522015-10-24T15:40:00.002-07:002015-10-24T15:40:48.661-07:00CINQUE TERRE PHOTO WORKSHOP WITH ITALIAN FIX: PART 1<div dir="ltr" style="text-align: left;" trbidi="on">
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This summer I had the privilege of co-hosting a photography workshop with Bianca of <a href="http://www.italianfix.com/" target="_blank">Italian Fix</a> -- We've done this together for 3 years now, and it is a joy to teach and make merry in Cinque Terre region of Italy with a band of 14 or so other women. Bianca leads insider boutique tours every summer in Italy and the experience of traveling with her is unlike any other.<br />
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<tr><td class="tr-caption" style="text-align: center;">the cliffs of Riomaggiore are perfect for an afternoon swim (and smooch!)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">the local darlings + delicious farm fresh produce</td></tr>
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The trips I've co-hosted with Bianca have been so intense and wonderful. Teaching women about photography in this region of the world-- a place with immense physical beauty, colorful characters and artful traditions -- is ridiculous. The truth is you cannot make a bad photo of this exceptional area, the Unesco protected 5 villages known as the Cinque Terre. That being said, our guests work incredibly hard at advancing their photographic skills during the week we spend together. Whatever their starting point, they leave much more comfortable, turned on and savvy. It's so gratifying to me to help them on their way.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bianca and the girls shopping in Pietrasanta</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">photo lessons and exceptional views of our village's harbor</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">cheers to the good life!!</td></tr>
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The days usually started with a photography lesson in food, portraiture, sparking creativity/ritual, architecture and putting it together with "photo essay" type of shoot, moved through a few charmed sites/people/walks and always culminated in a multi-course, family style meal. Bianca finds the village with a tiny restaurant all-the-locals-go-to type of places and gets us right in, with a special pre-fix menu and visit with the chef!!<br />
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<tr><td class="tr-caption" style="text-align: center;">photo lesson bounty and our van driver on his break</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">my beautiful mama acts as model for a portraiture session, nooks and crannies of town, textures of a melted candle at my favorite restaurant Il Lunedi di lo Studio in Pietrasanta</td></tr>
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One day our van had engine troubles while we were in a small Tuscan resort town en route to another village, so I carried out an impromptu portraiture lesson on a restaurant patio while we waited 20 minutes for a new car -- that was making Italian lemonade for sure! And a good point that no matter the location, you can make a beautiful image, you just have to use all your resources available, your imagination and find the good light!<br />
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<tr><td class="tr-caption" style="text-align: center;">shopping till we drop!!</td></tr>
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A favorite day of mine was shopping at a stellar outdoor market in luxury little town of Forte de Marmi, Tuscany -- I was able to relax from teaching a bit and set my pocket book free on a great pair of lucite earrings and some striped espadrilles, the hustle and bustle was contagious, the shoppers and vendors alike so chic, so Italian with their white slightly see-through summer dresses, beautiful shoes, cigarettes and animated conversations.<br />
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If you want more information about the Italian Fix summer 2016 tours -- hop on over to <a href="http://www.italianfix.com/" target="_blank">ITALIAN FIX</a> and sign up there to get updates about registration.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-54419576503456863092015-09-15T12:54:00.002-07:002015-09-15T12:54:47.100-07:00SOUTHERN GERMANY ROAD TRIP <div dir="ltr" style="text-align: left;" trbidi="on">
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We set off from Dresden in our rented minerva (car company i've never heard of but it was great!) with a bunch of houseplants to drop off at Evan's friends' apartment to care for over the summer, the promise of castles and spa towns in our heart and the firm desire to see all of Southern Germany in the course of a few days. We got all of that and so much more.<br />
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<tr><td class="tr-caption" style="text-align: center;">Maria, the most charming meat shop counter woman in all of Germany! </td></tr>
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<a href="http://www.teacuptea.com/2015/09/i-left-my-heart-in-dresden.html" target="_blank">David and I left Dresden (sob)</a> with my great friend Evan in the passenger seat -- Ev decided to join us in a last minute decision to see more of his adopted homeland and having just finished his opera season for the summer, he jumped along for the ride. It was so lovely to have a German speaker on board and just the comfort and fun of an old friend's company.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bamberg cuteness</td></tr>
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We stopped in the very little Bavarian village of Bamberg -- set on a river and with a university at its center, this gorgeous place captured our hearts (and bellies) within the first 5 minutes of parking. We strolled the manicured streets and wandered into a meat shop, <a href="http://www.liebolds-leberkaes.de/" target="_blank">Metzgerei Liebold</a>, established in 1897. The boys got a meat-loafy sandwich and devoured theirs in moments and I got several slaws and krauts I dug into with bread in the car. Exceptionally briney and delicious, I'm salivating just typing this.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YgmMAteNT3U/VfhsRdL18JI/AAAAAAAAFMs/ranINzc3ddQ/s1600/leelacyd-Germany-Road-Trip-04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-YgmMAteNT3U/VfhsRdL18JI/AAAAAAAAFMs/ranINzc3ddQ/s1600/leelacyd-Germany-Road-Trip-04.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bamberg cuteness, look at those flowers planted along the bridge</td></tr>
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After an hour or so of pleasantly strolling the farmers market, bursting with peaches and cherries of which we bought plenty, I found myself in an old fashioned tea shop --<a href="http://www.yelp.com/biz/teehaus-scharnke-bamberg" target="_blank">Teahaus Scharnke</a>-- I'm happy I did as I bought a few different seasonal types of Rooibos I drank all summer long. This place had a magical cabinet of assorted teas, cups and accouterments.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b5nr-vfteZs/VfhsWAieBDI/AAAAAAAAFNA/nc01yVsZsAY/s1600/leelacyd-Germany-Road-Trip-05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-b5nr-vfteZs/VfhsWAieBDI/AAAAAAAAFNA/nc01yVsZsAY/s1600/leelacyd-Germany-Road-Trip-05.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Germans toasting the sunset at Heidelberg castle</td></tr>
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A few hours on the terrifying autobahns (i'm a scaredy cat!) and many laughs later, we arrived in Heidelberg, an unreal Western German city -- home of a lavish castle and park grounds and a university on the river Neckar. This place is romantic beyond measure, with more adorable streets to wander, cafes to while around in, beers to sip and spectacular views to linger upon.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eBkfaMTUZLQ/VfhsVpti0vI/AAAAAAAAFM0/_jAQp_zpKhE/s1600/leelacyd-Germany-Road-Trip-06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-eBkfaMTUZLQ/VfhsVpti0vI/AAAAAAAAFM0/_jAQp_zpKhE/s1600/leelacyd-Germany-Road-Trip-06.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heidelberg castle views</td></tr>
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We spent the afternoon exploring the Heidelberg castle, established in 1155 and renovated in the 17th and 18th centuries, it's now half intact, half in ruin and it is truly a fairy tale location if I ever saw one. The red brick, incredible views of the river and valley and romantic flourishes are gorgeous. It was thrilling!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-L7dRRmRS3bE/VfhsWN8q0jI/AAAAAAAAFM4/RoDnberpPA4/s1600/leelacyd-Germany-Road-Trip-07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-L7dRRmRS3bE/VfhsWN8q0jI/AAAAAAAAFM4/RoDnberpPA4/s1600/leelacyd-Germany-Road-Trip-07.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heidelberg castle</td></tr>
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After a few more hours of driving, and a day of relaxation at Baden Baden (which is a whole other REMARKABLE PLACE, but I didn't photograph one lick of it), we wound up at Neuschwanstein castle for sunset. This spectacularly nutty place is relatively new on the German castle scene; it was built by crazy King Ludwig in the 19th century in the style of a medieval castle. It's sort of a living history book, and for an American, the 1800s feel positively old!! For the Germans, not so much. we relished in the views of the valley (more wild castles to see) and felt the magic powers settle into our bones . . . As we ran like loons to the very spindly bridge over a ravine to gaze upon the castle.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ozKoHvUQBgc/VfhsZ3BSR1I/AAAAAAAAFNM/inU_Zr5Fp-c/s1600/leelacyd-Germany-Road-Trip-08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ozKoHvUQBgc/VfhsZ3BSR1I/AAAAAAAAFNM/inU_Zr5Fp-c/s1600/leelacyd-Germany-Road-Trip-08.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heidelberg and Nueschwanstein castle</td></tr>
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The end of our trip involved a glorious train ride over the alps to get into Verona, Italy -- then we picked up our adventure and went our separate ways, Evan to France and Dave and I to Cinque Terre, to get ready for my weeklong workshop with Italian Fix . . . More on that later!<br />
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We really fell in love with Germany this summer and I cannot wait to go back. It's a very easy, comfortable place to travel -- and pretty inexpensive to eat and stay in b & bs. Attractions are affordable and there is so much to see and experience there! We found everyone to be very friendly and the culture fascinating. From medieval to contemporary, there is seriously so much artistry happening in the cities and villages and a beautiful natural setting . . . It was divine.<br />
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If You Go:<br />
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<ul style="text-align: left;">
<li><a href="http://www.yelp.com/biz/metzgerei-liebold-bamberg" target="_blank">Metzgerei Liebold</a> - Bamberg meat shop</li>
<li><a href="http://www.yelp.com/biz/teehaus-scharnke-bamberg" target="_blank">Teahaus Scharnke</a> - Bamberg tea shop</li>
<li><a href="https://en.wikipedia.org/wiki/Heidelberg_Castle" target="_blank">Heidelberg Castle </a></li>
<li><a href="http://www.neuschwanstein.de/englisch/palace/" target="_blank">Neuschwanstein Castle</a> </li>
<li>Baden Baden - visit the <a href="http://www.tripadvisor.com/Attraction_Review-g187278-d242725-Reviews-Friedrichsbad_Roman_Irish_Bath-Baden_Baden_Baden_Wurttemberg.html" target="_blank">Friedrichsbad Spa</a></li>
</ul>
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com4tag:blogger.com,1999:blog-6079232715374475510.post-59621411943917848612015-09-11T11:20:00.001-07:002015-09-11T11:20:16.320-07:00I LEFT MY HEART IN DRESDEN<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9nId-OJo-EE/VfMMlNrHRuI/AAAAAAAAFKc/yGEnw6JQgwc/s1600/dresden-leelacyd-01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-9nId-OJo-EE/VfMMlNrHRuI/AAAAAAAAFKc/yGEnw6JQgwc/s1600/dresden-leelacyd-01.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.pfunds.de/" target="_blank">Dresden Molkerei, cheese shop</a></td></tr>
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Dresden is a wonderful city in Eastern Germany -- we stayed here for a few days with my old pal <a href="http://www.evanhughesbassbaritone.com/" target="_blank">Evan Hughes</a>, who's in the opera company there (ahem, this is a very big deal). We really absorbed this "Florence of the East", relaxing and hanging out with an adopted local . . . It's quiet rythms, decadent, rebuilt history, extraordinary opera house, cafes & kuchen (cake!) galore, it was hard not to fall in love.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LTWK-ExUScM/VfMMlCluRyI/AAAAAAAAFKY/sPEu86TBZiw/s1600/dresden-leelacyd-02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-LTWK-ExUScM/VfMMlCluRyI/AAAAAAAAFKY/sPEu86TBZiw/s1600/dresden-leelacyd-02.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">views for days at outside gates of the Zwinger</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BxtEkLt2csM/VfMMl5xZSNI/AAAAAAAAFKk/D_kr0GM3URA/s1600/dresden-leelacyd-03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-BxtEkLt2csM/VfMMl5xZSNI/AAAAAAAAFKk/D_kr0GM3URA/s1600/dresden-leelacyd-03.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zwinger galore and little cafe by the opera house</td></tr>
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We explored the Zwinger, a palace complex completely rebuilt after being bombed at the end of World War II. It had extravagant details, beautifully manicured lawns, a delicious kafe and tons of nooks and crannies to gape over. It was awe-inspiring and certainly had a level of sadness and rebirth -- the history and memory swirl around every laid brick, picturesque fountain and romantic sculpture.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VFulXUAKlaw/VfMMmZfTjAI/AAAAAAAAFKo/lAqLrWg36QU/s1600/dresden-leelacyd-04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-VFulXUAKlaw/VfMMmZfTjAI/AAAAAAAAFKo/lAqLrWg36QU/s1600/dresden-leelacyd-04.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bedraggled rose garden on the river Elbe & broom store</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xJGBaa-qdAo/VfMMm3E3WkI/AAAAAAAAFKs/cjranMD-JMM/s1600/dresden-leelacyd-05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-xJGBaa-qdAo/VfMMm3E3WkI/AAAAAAAAFKs/cjranMD-JMM/s1600/dresden-leelacyd-05.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">broom store right next to cheese shop in Aldstadt</td></tr>
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Another fabulous outing was renting bikes and taking the town on two wheels. The city is fairly spread out, but the Aldstadt and Neustadt (old town/historic center and new town) are within minutes on a bicycle, so all the major destinations are absolutely accessible. There's nothing like taking in the amazing, dramatic architecture by bike as you cross the bridge over the river Elbe, really something out of a fairy tale. It made me gasp with glee, delight and beauty.<br />
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We wound up at a broom shop (so comical and gorgeous) near Evan's apartment, checking out the incredible, handmade brooms for every cleaning need . . . The cheese shop, Pfunds Molkerei was next door and is definitely worth a visit! The entire place is covered in painted tiles, depicting pretty girls milking cows and frilly pastoral scenes.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-71Do4CW-sZE/VfMMnTwtKBI/AAAAAAAAFK0/mq5l7wBIrbo/s1600/dresden-leelacyd-06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-71Do4CW-sZE/VfMMnTwtKBI/AAAAAAAAFK0/mq5l7wBIrbo/s1600/dresden-leelacyd-06.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">broom shop & interior at Watzke, over 100 year old brewery on the Elbe</td></tr>
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We ate a traditional German meal (veggie goulash, shnitzel, and pils beers) at Watzke, an over 100 year-old brewery/dining hall up the river. It had a magical outdoor beer garden, with grumpy waitresses, great beer and hearty faire. I dream of renting out the top floor for a party one day. This is the type of place where time has stood still, the memories of parties and toasts still palpable in the air. A jollyness comes over you as the ale easily slides down the gullet.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HBuM8_I_ak4/VfMMnn7mh7I/AAAAAAAAFK4/EMBTq3H2eyg/s1600/dresden-leelacyd-07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-HBuM8_I_ak4/VfMMnn7mh7I/AAAAAAAAFK4/EMBTq3H2eyg/s1600/dresden-leelacyd-07.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">upstairs at Watzke</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EwSscWeeRaQ/VfMMn_5ooFI/AAAAAAAAFK8/CAxciOpeGyI/s1600/dresden-leelacyd-08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-EwSscWeeRaQ/VfMMn_5ooFI/AAAAAAAAFK8/CAxciOpeGyI/s1600/dresden-leelacyd-08.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">behind the scenes at the SemperOper (opera house) & our rented bikes resting on the Elbe<br />
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By far the highlight of our visit to Dresden was the experience of touring the SemperOper with my old friend Evan. He showed us the set-building studio where we watched artists paint the dramatic backgrounds used in the operas (all free hand and amazing!!), then we hung around while he was fitted for his <a href="https://www.semperoper.de/en/whats-on/schedule/stid/figaro/60433.html#a_23494" target="_blank">Marriage of Figaro</a> costumes. It was so beautiful, my heart nearly beat out of my chest -- I couldn't believe I was witnessing my friend 1) be an international opera star in Europe 2) the level of care and craftsmanship every part of this production entailed.<br />
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When I met the shoemaker, I nearly fell over. Unreal level of quality, attention and artisanship going into operas over there -- what a gift to observe.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pfmVQrq5bvk/VfMMocmKvCI/AAAAAAAAFLE/fhffcCgBm1E/s1600/dresden-leelacyd-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-pfmVQrq5bvk/VfMMocmKvCI/AAAAAAAAFLE/fhffcCgBm1E/s1600/dresden-leelacyd-10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">costume room at SemperOper</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9cXnYalKD5w/VfMMlPbw--I/AAAAAAAAFLo/DXTVoqG6gMg/s1600/Germany-Road-Trip-09.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-9cXnYalKD5w/VfMMlPbw--I/AAAAAAAAFLo/DXTVoqG6gMg/s1600/Germany-Road-Trip-09.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evan Hughes, Opera Singer in Dresden Opera Company (and my old pal), gets fitted by Jasmin</td></tr>
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<span id="goog_782384343"></span><span id="goog_782384344"></span>The behind the scenes situation at the SemperOper was divine, and the opportunity to sit front row for two operas, one of which your childhood bestie plays a large part in, was unforgettable. The opera house itself is the crown jewel of Dresden, opulent and luxurious down to the last detail -- The gold moldings, painted ceilings, velvet seats and reverence for the art form just makes you go a little ga ga.<br />
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A lovely aspect of taking in the opera was the age range of viewers -- there were fancy older, well-dressed people and there were also a lot of teenagers and then everyone in between. I loved the non-preciousness feeling of experiencing the art form in Germany. Monday night = packed. Tuesday night = packed again. Everyone smoking and drinking Champagne at intermission, perfect soft pretzels given out as a free snack. Little rain drops skattering about the courtyard as the houselights dimmed, signaling us back inside. It was a dream come true.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gALYC4PJN2A/VfMMoc_3vfI/AAAAAAAAFLI/Wl81KgFePCU/s1600/dresden-leelacyd-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-gALYC4PJN2A/VfMMoc_3vfI/AAAAAAAAFLI/Wl81KgFePCU/s1600/dresden-leelacyd-11.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the luscious interiors at the SemperOper</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BU8OXAlNdbk/VfMRi_3eB1I/AAAAAAAAFL4/4KDgVSA-wvA/s1600/dresden-leelacyd-12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-BU8OXAlNdbk/VfMRi_3eB1I/AAAAAAAAFL4/4KDgVSA-wvA/s1600/dresden-leelacyd-12.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a few snapshots from instagram: Evan at his fitting, wonderful cafe where we ate a few kuchens (cake!!), the view from on stage at the Semperoper (pinch me!!), Dave enjoying a glass of bubbles before the opera began</td></tr>
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If You Go:<br />
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<ul style="text-align: left;">
<li><a href="https://www.semperoper.de/en.html" target="_blank">SemperOper</a> - Dresden Opera House, book an opera early!</li>
<li><a href="http://watzke.de/" target="_blank">Watzke</a> - over 100 year old Beer Hall on Elbe, get a pilsner</li>
<li><a href="http://www.tripadvisor.com/Attraction_Review-g187399-d243670-Reviews-Zwinger-Dresden_Saxony.html" target="_blank">Zwinger</a> - visit! Art museum there is beautiful as well.</li>
<li><a href="http://www.pfunds.de/historie.php?language=en" target="_blank">Pfund Molkerei </a>- over 100 year old cheese shop, visit the broom store next door as well</li>
<li><a href="http://www.sz-bike.de/en/dresden/" target="_blank">bike rental </a>- inexpensive and easy returns all over the city</li>
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com1tag:blogger.com,1999:blog-6079232715374475510.post-43535212888202988152015-09-02T05:00:00.000-07:002015-09-02T05:00:07.906-07:00FALL DESSERT: PEAR ALMOND BRANDY CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-jeFmrghl_wE/VeX41kU95EI/AAAAAAAAFJY/Yqi7RKIODu4/s1600/almond-brandy-cake-1-LEELA-CYD.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jeFmrghl_wE/VeX41kU95EI/AAAAAAAAFJY/Yqi7RKIODu4/s1600/almond-brandy-cake-1-LEELA-CYD.jpg" /></a></div>
Fall is just around the corner, the whispers of it are here already -- I'm cooking for this special time of year, as if twirling on the oven and thin slices of ripening pears will bring it on a little faster. A girl can dream! Many Septembers ago, we moved into a little apartment in Portland, Oregon. That first month was like an old super 8 film playing before me. The lollypop trees of bright red and orange, blaringly blue sky and countryside was romantic in a way I'd never experienced. And the pears, oh the pears . . .<br />
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Dave and I would drive out to Hood river area, to the "Fruit Loop" (yes, this is actually what it was called -- a connected little road of fruit farms!), and gorge ourselves on apples and pears (pies and milkshakes too) almost every weekend those early days in Portland. We couldn't get over the rolling hills, snow-peaked mountains in the background and wholesomeness of it all. We'd come back with crate loads, full bellies, a nature-daze and I'd set many little recipes in motion.
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I assembled this cake last weekend to take me back to those crisp eager days of early Portland excitement, when the promise of that city felt overflowing and new. It got me all nostalgic and then some. I got pretty sentimental tearing up on memory lane. We've really grown up since 2006 -- life is twisty and curvy and we loved it there, and now love it here in Santa Barbara.<br />
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But back to this dessert -- it's more of a cake, but cooked in a tart pan -- I played a surface area game with the goal of hitting each bite with a good amount of the honeyed sweet fruit. The results are tender, and Autumnal, with a little hit of brandy to wash it all down. A slice of this beauty is perfectly accompanied by a scoop of salted caramel gelato, which I happened to find in a panic at the drug store when I realized the last of the vanilla was gone.<br />
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Isn't it grand to time and place travel through just a nibble and a memory? Cheaper than a plane ticket and impossible to reverse the clock . . . I'll take it.<br />
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<b><span style="font-size: large;">Pear Almond Brandy Cake</span></b><br />
<i><a href="http://www.cannellevanille.com/gluten-free/apple-hazelnut-oat-cake/" target="_blank">adapted from Aran's recipe for Apple, Hazelnut and Oat Cake</a></i><br />
serves 8-10<br />
<br />
3/4 cup all purpose flour<br />
1/2 cup almond flour<br />
1/2 cup oat flour<br />
2 tablespoons wheat germ, divided<br />
1 tablespoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon fine sea salt<br />
3 eggs<br />
3/4 cup light brown sugar<br />
1/2 cup sour cream<br />
1/2 cup olive oil, plus a little extra for greasing the pan<br />
1 tablespoon brandy<br />
1 vanilla bean<br />
4-5 pears, cored, cut in half and thinly sliced<br />
1/2 cup sliced almonds<br />
1 tablespoon powdered sugar, for garnish<br />
<br />
Preheat oven to 375°, lightly brush a 12-inch tart pan with olive oil. In a large bowl, whisk together the flours, baking powder, baking soda, salt and 1 tablespoon of the wheat germ.<br />
<br />In a medium bowl, whisk the eggs, brown sugar, sour cream, olive oil, brandy and contents of vanilla bean together until combined. Fold the wet mixture into the dry, stirring until just uniform. Pour the cake batter into the pan, spreading it evenly. Arrange pear slices evenly over the top of the cake batter, patting them slightly into batter. Scatter sliced almonds and 1 tablespoon of remaining wheat germ across the surface.<br />
<br />Bake for about 30 minutes, rotating the pan half way through bake time. Allow to cool in pan for a few minutes, then invert onto cooling rack until all the way cool. Serve with ice cream and extra brandy.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com4tag:blogger.com,1999:blog-6079232715374475510.post-58556148518264968122015-09-01T05:00:00.000-07:002015-09-01T05:00:16.164-07:00WHERE PEOPLE CREATE: SEASONS MAGAZINE STORY<div dir="ltr" style="text-align: left;" trbidi="on">
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This month I had a story near and dear to my heart published in <a href="http://sbseasons.com/" target="_blank">SEASONS</a> magazine -- it was all about a few wonderful Santa Barbara artists and the amazing spaces they call home . . . This assignment was a total treat, as these folks, their private worlds and creative thoughts are all fascinating to me. Of all the magazine articles I've written and shot, this has to be my favorite to date.<br />
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<a href="http://sbseasons.com/2015/08/where-people-create-inside-the-homes-of-extraordinary-artists/" target="_blank">Here's a link to read the whole story.</a><br />
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com0tag:blogger.com,1999:blog-6079232715374475510.post-3730165598941011292015-08-31T05:00:00.000-07:002015-08-31T07:23:35.501-07:00STICKY ALMOND FIG FLAN<div dir="ltr" style="text-align: left;" trbidi="on">
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Tis the season for figs! We are pretty bonkers for these luscious, jammy fruits. They seriously make me see things through rose-tinted glasses (ahem, pictured above). They merry ridiculously well with the equally heady flavors of rum, almond and vanilla bean -- these little flans are a cozy bed of Summertime, lovely with a cup of green tea in air-conditioned room.<br />
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These little flans are almost more fruit than custard, so they don't feel particularly sinful -- just a tad :) They sweem very British, in the sense that they're a custard delight with a scent of booze and divine figgies. I could see my London-living aunty serving them on a stormy afternoon. No matter that I'm in California having a mad-hatter tea party for one! Next time, adding a blob of whip cream, creme fraiche or even vanilla ice cream would not hurt thins in the slightest.<br />
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<span style="font-size: large;"><b>Sticky Almond Fig Flan</b></span><br />
<i>serves 5
</i><br />
<i><br /></i>
3 tablespoons ghee, melted<br />
1 pint figs, cut into halves and quarters<br />
3 tablespoons honey<br />
3 eggs<br />
1/4 cup almond meal<br />
1 large pinch salt<br />
1 vanilla bean<br />
3/4 cup coconut milk<br />
sprinkle of lemon zest<br />
1 tablespoon rum<br />
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<i>Optional Garnish:</i><br />
almond slivers<br />
unsweetened coconut shreds<br />
powdered sugar<br />
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Preheat oven to 400°. Melt ghee in microwave or in a pot on low. Brush 5 heat-proof tea cups with melted ghee and set aside, reserving any ghee that wasn't used in this process. Cut figs into halves and a few into quarters.<br />
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In a medium bowl, whisk honey, eggs, almond meal, salt, contents of the vanilla bean, coconut milk, lemon zest and rum together until evenly incorporated. Divide figs evenly among the 5 tea cups, pour about 1/2 cup egg mixture on top of figs. Drizzle any remaining ghee over the top of the custards. Place the tea cups onto a pan and bake for about 10 minutes.<br />
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Remove flans from oven, sprinkle toasted almonds and coconut shreds on top of semi-set custards. Put back in oven and bake for another 10-15 minutes, until tops are golden brown. Remove from oven, dust with powdered sugar and serve immediately. Best served warm but fine after a few hours at room temperature.
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com1tag:blogger.com,1999:blog-6079232715374475510.post-75127925198127502402015-08-27T05:00:00.000-07:002015-08-27T05:00:07.263-07:00LATE SUMMER SWEETNESS: PIXIE CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been such a joy collaborating and photographing <a href="http://roxannerosensteel.com/" target="_blank">Roxanne Rosensteel</a>'s recipes for the blog this week. I've saved the best for last -- This cake, a simple citrus and herby wonder, is so good around the clock. There's no time of day it's not suitable for, no pair of lips it can't curl into a smile, no mood it cannot lift. The Ojai Pixie tangerine is a special feat of nature (and farmer's manipulation), so sweet and a little tart -- it's popularity is world renowned. We are lucky to live so close to the source, and lucky Roxanne decided to spin a simple cake with lots of zest as the star of the confection.<br />
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<span style="font-size: large;">Ojai Pixie Yerba Santa Cake </span><br />
<i>makes one 9" round </i><br />
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<i>for the cake: </i><br />
5 ojai pixies, zested<br />
1 lemon, zested<br />
1 cup sugar<br />
1/2 cup brown sugar<br />
14 tablespoons unsalted butter, room temperature<br />
1 cup almond meal<br />
1 1/2 cup all purpose flour<br />
4 eggs, room temperature<br />
1/4 teaspoon salt<br />
1/4 teaspoon baking soda<br />
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<i>for the syrup: </i><br />
1 cup water, boiling<br />
1 1/2 teaspoon dried yerba santa<br />
1 cup sugar<br />
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<i>for decoration: </i><br />
edible flowers, as needed<br />
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Preheat oven to 350 degrees. Butter a 9 inch springform pan and line the bottom with parchment. In medium sized bowl, whisk together the almond meal, all purpose flour, salt and baking soda. In the bowl of an electric mixer, whisk together sugar, brown sugar, pixie zest, and lemon zest until the sugars are moistened and fragrant. Add the butter and beat on medium speed for 3-5 minutes. Add half of the dry mixture and mix on low speed until combined. On medium speed, add eggs one at a time, scraping the sides of the bowl between each addition. Add the rest of the dry ingredients and mix on low speed til cohesive. Evenly spread the batter into your prepared springform pan and bake for 40 - 50 minutes or until the cake bounces back when touched gently.<br />
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While the cake is baking, make the syrup.
For the syrup, combine boiling water and yerba santa and let it steep for 30 minutes. Pour through a fine mesh strainer to remove the solids. In a small saucepan, combine the sugar and 1/2 a cup of the yerba santa water. Cook over medium-high heat until it comes to a simmer and the sugar is completely dissolved.
While the cake is still hot, brush the syrup over the cake until it is completely absorbed. Once the cake is completely cooled, remove from the pan and cover the top with edible flower petals.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com0tag:blogger.com,1999:blog-6079232715374475510.post-43399054867380712312015-08-26T05:00:00.000-07:002015-08-26T05:00:00.107-07:00LATE SUMMER SWEETNESS: PALO SANTO INFUSED ICE CREAM SUNDAES WITH HONEY & DATES<div dir="ltr" style="text-align: left;" trbidi="on">
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Palo Santo infused ice cream sundaes drizzled with local honey and split dates, have you ever heard such music in your ears? I couldn't stop smiling as <a href="http://roxannerosensteel.com/" target="_blank">Roxanne</a> rolled out the ingredients to assemble these truly awesome desserts. They were the perfect thing to eat under the canopy of a rustling Sycamore tree, the breeze blowing just slightly as we threw our sweatshirts on in the twilight of early evening, in the backyard of the Ojai Rancho Inn . . .<br />
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<a href="http://roxannerosensteel.com/" target="_blank">Roxanne Rosensteel</a> did such an amazing job with this one -- The palo santo infusion makes such an interesting flavor note to eat, rather than smell as is typical with the lovely smudging tool. The woodsy smokey taste folds into sweet custard perfectly, the richness complimenting the nutty forest tones. It's sort of like all the good vibes of camping jumped into a vat of your favorite ice cream. The avocado blossom honey, wild and herby sits atop with a date, coming together in a burnt caramel fashion.<br />
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<span style="font-size: large;">Palo Santo Extract </span><br />
<i>makes 1 cup </i><br />
<br />
3/4 cup food grade palo santo wood chips<br />
1 cup vodka<br />
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Fill a very clean 8 oz. mason jar 3/4 of the way full with palo santo wood chips. Pour the vodka over the chips, filling up the jar so that the chips are covered. Cover tightly with a lid and store in a cool, dark place for one week, shaking gently once a day.
Strain through two layers of cheesecloth into a new, clean jar. Will keep for several months when stored in a cool, dark place, away from heat and moisture.<br />
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<span style="font-size: large;">Palo Santo Ice Cream with Honey and Dates </span><br />
<i>makes 1 quart </i><br />
<br />
1 1/2 cup whole milk<br />
3/4 cup sugar<br />
1/4 teaspoon salt<br />
1 vanilla bean, scraped<br />
2 cups heavy cream, divided<br />
5 egg yolks<br />
2-3 teaspoons palo santo extract<br />
1 cup dates
honey, as needed<br />
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In a medium saucepan, heat the milk, sugar, salt, scraped vanilla bean and 1/2 cup of the heavy cream til the edges just barely start to bubble. Cover and let it steep for 15 minutes then remove the vanilla bean. Place the egg yolks in a medium sized bowl and set aside. Pour the remaining heavy cream into a separate bowl. Create an ice bath by filling a separate, larger bowl halfway up with ice, and placing the bowl of cream on top of the ice.<br />
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Reheat the milk mixture til it begins to steam. While quickly whisking the egg yolks, gradually incorporate the hot milk until it is all mixed together. Return the mixture to the saucepan and cook over low heat, stirring and scraping the bottom constantly for about 10 minutes, until it thickens and reaches 175 degrees. Pour the mixture through a fine mesh strainer into the bowl of cream and whisk to combine. Whisk in the palo santo extract. Let the custard rest in a covered container in the refrigerator overnight. Freeze the custard according to the manufacturers instructions. Immediately transfer the ice cream to a container and put in the freezer for a few hours, until it is completely frozen. To serve, drizzle with honey and top with pieces of date.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-18158277092062894342015-08-25T05:00:00.000-07:002015-08-25T07:32:51.972-07:00LATE SUMMER SWEETNESS: BUCKWHEAT SHORTCAKES WITH CREME FRAICHE & MULBERRIES<div dir="ltr" style="text-align: left;" trbidi="on">
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These just barely sweetened shortcakes are brilliant! Roxanne took the earthy goodness of Buckwheat flour and shaped these little babies with a crackling topping of turbinado sugar and sunflower seeds. They're simultaneously sweet and a tad savory, light yet satisfying. I planned on having a bite and ate the entire sandwich as my lunch. I also whipped up a batch right after our shoot, I simply had to have more!! The recipe is straightforward and sure fire for your next hang . . . The type of treat that will have friends going on about for weeks after the last crumb was mopped up.<br />
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Do you know about mulberries? They're a curious little fruit -- a berry with a vaguely tropical demeanor and bursting sweetness. These wine-colored gems are bursting with vitamin C and iron (neat huh?) And creme fraiche is the secret weapon to all my favorite desserts, it's fantastic here folded into whip cream, keeping everything a tad tangy instead of cloyingly sweet. The leftovers I love to dollop onto soups or plop atop a bowl of fresh figs and dust with brown sugar.<br />
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<b><span style="font-size: large;">Buckwheat Shortcakes with Creme Fraiche and Mulberries </span></b><br />
<i>makes 8-10 shortcakes </i><br />
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<i>for the shortcakes:</i><br />
3/4 cup buckwheat<br />
2 1/2 cups + 2 tablespoons all purpose flour<br />
1 teaspoon salt<br />
2 teaspoons brown sugar<br />
2 teaspoons baking soda<br />
5 teaspoons cream of tartar<br />
1/4 cup cold unsalted butter, diced<br />
2 tablespoons vegetable shortening<br />
1 cup whole milk<br />
1 egg beaten, for wash<br />
1/2 cup sunflower seeds, toasted<br />
demerara sugar as needed<br />
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<i>for the whipped creme fraiche:</i><br />
1/2 cup creme fraiche<br />
1 cup heavy cream<br />
1-2 teaspoons powdered sugar
mulberries<br />
2 cups fresh mulberries, washed and de-stemmed<br />
3 tablespoons sugar<br />
2 teaspoons vanilla extract<br />
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Preheat oven to 425 degrees. Line a sheet tray with parchment paper and set aside. In a large bowl, whisk together buckwheat, all purpose flour, salt, brown sugar, baking soda, and cream of tartar. Add the cold butter and vegetable shortening. Incorporate the butter and shortening into the flour by rubbing it between your fingertips. Keep rubbing until the fats are in very small pieces and the mixture looks like damp sand. Create a well in the center of the flour and add the whole milk. Mix very briefly with a slotted spoon until barely incorporated and the dough starts to clump together. You may need to slowly add a little more milk at this point to get a cohesive dough. Turn out onto a floured surface and dust with flour. Press the dough out to 1 1/4 inch thickness. Using a round cutter, stamp out the shortcakes, dipping the cutter in flour between each use. Place onto the lined sheet tray so that the sides of the cakes are barley touching. Brush the tops with egg wash, and sprinkle with sunflower seeds and demerara sugar. Bake for 10-12 minutes.<br />
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In the bowl of an electric mixer fitted with the whip attachment, combine cream, creme fraiche and powdered sugar. Whip on high speed til it reaches medium peaks. In a separate bowl, gently toss together the mulberries, sugar, and vanilla. Assemble the shortcakes by splitting them in half and sandwiching them with the whipped creme fraiche and berries.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com0tag:blogger.com,1999:blog-6079232715374475510.post-31800944882894437332015-08-24T05:00:00.000-07:002015-08-24T15:22:08.240-07:00LATE SUMMER SWEETNESS: PLUM CASHEW UPSIDE DOWN CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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The marriage of plums, brown sugar, butter and toasty cashews is a holy one. Plums are one of <i>the key symbols</i> of summer for me, and at this stage, I'm up to about 4 per day. My addiction runs strong for these jewel-like orbs and this upside down cake <a href="http://roxannerosensteel.com/" target="_blank">Roxanne Rosensteel</a> made for this story is a new classic you've got to make before these plum days run their course. I'm whipping one up this week to serve with a mountain of vanilla ice cream.</div>
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<a name='more'></a>This cake pairs well with the Matilija Musk cocktail from yesterday -- lavender tea, neat whisky or a cold glass of milk also hit the spot. The pattern the folding slices of caramelized plum are glorious, needing no adornment; I love cakes that decorate themselves!<br />
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<span style="font-size: large;">Plum Cashew Upside Down Cake </span><br />
<i>makes one 9" cake </i><br />
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<i>for the topping: </i><br />
4 tablespoons unsalted butter<br />
3/4 cup brown sugar<br />
5 ripe plums cut into 1/2" slices<br />
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<i>for the cake: </i><br />
1/2 cup unsalted butter, room temperature<br />
1 cup sugar<br />
1 teaspoon vanilla extract<br />
1 lemon, zested<br />
2 eggs separated, room temperature<br />
3/4 cup all purpose flour<br />
3/4 cup cake flour<br />
3/4 cup cashews, toasted<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/2 cup whole milk<br />
1/4 cup cream of tartar<br />
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Preheat oven to 350 degrees. Put 1/4 cup of butter into a 9” cast iron skillet and melt over medium heat. Add the brown sugar and stir to dissolve. Place the plum slices on top of the melted sugar so that they are overlapping, fanned out into circles.<br />
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For the cake, grind the cashews with 3 tablespoons of the all purpose flour in a spice grinder or food processor. In a medium sized bowl, whisk together the remaining all purpose flour, cake flour, ground cashews, baking powder and salt. In the bowl of a stand mixer, cream together the 1/2 cup of butter and sugar for 5 minutes on medium speed. Beat in the vanilla extract and lemon zest. Beat in the egg yolks one at a time. In five alternating parts, mix in the dry and the whole milk on slow speed, starting and ending with the dry. Scrape the sides of the bowl between each addition. In a separate bowl, whisk the egg whites and cream of tartar til it holds medium-stiff peaks. Fold the egg whites into the cashew batter in three parts, so the cake is lightened, but cohesive.<br />
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Gently spread the cake batter over the plums in the cast iron skillet. Bake for 40 minutes, til the cake just springs back when touched. Once skillet is cool enough to handle, but still warm, cover the skillet with a large plate or platter, and swiftly flip the cake upside down and onto the platter to release the cake.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com1tag:blogger.com,1999:blog-6079232715374475510.post-57529621588375097072015-08-21T15:30:00.002-07:002015-08-21T15:42:32.758-07:00LATE SUMMER SWEETNESS: MATILIJA MUSK COCKTAIL<div dir="ltr" style="text-align: left;" trbidi="on">
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There's nothing quite like the melting of one season to another, and late Summer/early Fall is definitely a magical time of year. It's a period of renewal, pink skies, regrouping, holding on to sandy feet and lazy Sundays . . . And cocktails on the porch. That's where this beauty comes in!<br />
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<a href="http://roxannerosensteel.com/" target="_blank">Roxanne Rosensteel</a>, food stylist and recipe developer extraordinaire, and I collaborated to bring a story of late Summer desserts and sundries to you -- perfect for this end-of-season shift when you want to drink in these salad days. First up is Roxanne's enchanting Matilija Musk. Recipe below!<br />
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<a name='more'></a>This cocktail tastes like Ojai high vibes straight up in a pretty glass. The combination of sage, myrh and honey is sultry and feels like yummy woo woo going down. This drink will get your crystals in order!! Ha! Seriously though, having a bit of honey and sage syrup on hand is not a bad thing, there's no splash of whisky, bowl of oatmeal, dollop of whip cream or Greek yogurt one of these cannot improve. Roxanne is a booze wizard, I can't thank her enough for dreaming this one up.<br />
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<span style="font-size: large;">Matilija Musk </span><br />
<i>makes 1 cocktail </i><br />
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2 1/4 ounces bulleit rye<br />
1/2 ounce honey syrup<br />
1 ounce sage syrup<br />
7 drops myrrh tincture<br />
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Sage syrup - steep 1/3 cup fresh chopped sage leaves in 1 cups of water for 15 minutes. Strain into a saucepan and add 3/4 cup of sugar. Bring to a simmer, stirring to dissolve the sugar. Let it cool and store in the refrigerator.<br />
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Honey Syrup - bring 1/2 cup honey and 1 cup water to a simmer, stirring to dissolve the honey. Let cool and store in the refrigerator.<br />
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For cocktail, stir all ingredients with ice. Strain into a chilled coupe glass, and garnish with sage leaves.<br />
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*Special Thanks to the <a href="http://ojairanchoinn.com/" target="_blank">Ojai Rancho Inn</a> for letting us use their beautiful property to shoot this story! This is one of my favorite getaways in the area, the perfect day trip from Santa Barbara.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com0tag:blogger.com,1999:blog-6079232715374475510.post-73265743592928120842015-08-03T05:00:00.000-07:002015-08-03T05:00:09.851-07:00BERLIN WEEKEND<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Paper and Tea in the Mitte area was so charming!! Got lost in there for a while and blissed out</td></tr>
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Berlin is all about the different flavors of each neighborhood, I loved the grit, old world style and mash up of contemporary cool. It's easily now one of my favorite cities. We strolled for what felt like a million miles each day and I was quite heart broken to leave — just scratching the surface and tasting for a longer journey to come. </div>
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We did stumble upon some of the best cafes, markets, shops and museums I’ve ever experienced — so I’ve listed those below. These images are actually making me a little homesick (I’m such a sucker) for my adopted city of 2 days!! GET A GRIP, GIRL.</div>
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<tr><td class="tr-caption" style="text-align: center;">a tea tasting at Paper and Tea, David being adorable against a beautifully aged wall</td></tr>
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<a href="http://www.paperandtea.com/" target="_blank">Paper and Tea </a>is a charming salon style shop in Mitte, a beautiful, formerly GDR neighborhood. The owner greeted us right away with cold brewed green tea, a lovely floral aroma and cooling beverage. He was so gracious and warm, we were spoiled in there. I ended up buying an Assam to take on the rest of our trip and I’m so glad I did — it was malty and divine each morning.
<a href="http://2.bp.blogspot.com/-_nza57sHctI/VbrDe3do6XI/AAAAAAAAE_Y/bgrQFVFMXhw/s1600/leelacyd-berlin-6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-_nza57sHctI/VbrDe3do6XI/AAAAAAAAE_Y/bgrQFVFMXhw/s1600/leelacyd-berlin-6.jpg" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Roamers for great juices and local vibes!</td></tr>
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We awoke one morning from our Kreuzberg apartment and walked to nearby <a href="http://roamersberlin.tumblr.com/" target="_blank">Roamers</a>. This little jewel box served the freshest breakfast board I’ve ever had (noted for home breakfast in bed!) with greens, avocado, hummus, great bread and fried eggs and had a laid-back bohemian vibe I couldn’t get enough of. The blush pink exterior, hanging plants, reclaimed furniture, textured walls, stylish locals, great smoothies all added up to a particularly good scene, it reminded me of Echo Park or Silverlake with a twist.<br />
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<tr><td class="tr-caption" style="text-align: center;">Kollwitzplatz market delivering on every level</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">look at these littles about to devour their wurst</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I love this sour rope candy and always treat myself to a few pieces</td></tr>
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Next on our agenda was the <a href="http://www.slowtravelberlin.com/kollwitzplatz-farmers-market/" target="_blank">Kollwitzplatz Farmers market</a> in Prenzlauer Berg. We sampled stinky cheese (heaven!) and bought tons of fresh tiny strawberries and currants. The place was jamming with colorful flowers, fresh produce, local jams and delicacies as far as the eye could see. The vibe here was so celebratory and fun, lots of families and folks just enjoying the summertime.
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<tr><td class="tr-caption" style="text-align: center;">Little Bacchus at the Neues Museum, a beautiful hallway and the view of museum island from a boat ride on the Spree</td></tr>
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Lastly we hit the <a href="http://www.smb.museum/museen-und-einrichtungen/neues-museum/home.html" target="_blank">Neues Museum</a> on Museum island. This was a spectacular place with the most extensive collection of Egyptian art (including the enchanting bust of Nefertiti) I’ve ever seen. It was also one of the most fascinating cultural rebuilds — the place was heavily bombed and rebuilt with new and old materials, highlighting the changes in shape and reconstruction, rather than hiding them. This was so nuanced, beautiful and haunting — the museum itself was an experience, not just the artifacts it held.<br />
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As I said before, we only dipped our little toe in this wonderous, exciting place and I’m already plotting my return next Spring — My friend is performing in an opera there, what a fabulous excuse to see more!<br />
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<b> If you go:</b><br />
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<li><a href="http://www.paperandtea.com/" target="_blank">Paper and Tea</a></li>
<li><a href="http://roamersberlin.tumblr.com/" target="_blank">Roamers</a></li>
<li><a href="http://www.slowtravelberlin.com/kollwitzplatz-farmers-market/" target="_blank">Kollwitzplatz Farmers Market</a></li>
<li><a href="http://www.smb.museum/museen-und-einrichtungen/neues-museum/home.html" target="_blank">Neues Museum</a></li>
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-6584094415732431612015-07-31T04:49:00.000-07:002015-07-31T04:49:55.823-07:00BERLIN DREAM APARTMENT WITH AIRBNB<div dir="ltr" style="text-align: left;" trbidi="on">
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We started our European work/play adventure a few weeks ago in Berlin -- Have you been? I've always dreamed of traveling to this dynamic, creative city and it did not disappoint. It was so very magical -- our few days there went by all too quickly. One of the best parts was staying in an <a href="http://airbnb.com/?af=31601817&c=teacup" target="_blank">Airbnb</a> apartment I found in the Kreuzberg neighborhood . . . <a href="https://www.airbnb.com/rooms/558669?af=31601817&c=teacup" target="_blank">The space </a>was a cotton candy wonderland with the prettiest kitchen I've ever taken my tea in.<br />
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<tr><td class="tr-caption" style="text-align: center;">Each morning I'd wake up early and brew a spot of Yorkshire Gold black tea (I travel with this little creature comfort!) and daydream out the window, the outside courtyard was full of lush trees and flowers</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Never enjoyed doing dishes more than from this little sink</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5sb05CnIz5M/VbqrTZzjrxI/AAAAAAAAE-Q/KMl13hIrQL8/s1600/leelacyd-4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-5sb05CnIz5M/VbqrTZzjrxI/AAAAAAAAE-Q/KMl13hIrQL8/s1600/leelacyd-4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tub was almost too big and luxurious for my 5'5" frame, I joked each night that I was "going for my swim"</td></tr>
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Whenever we travel, especially through Europe and the US, we seek an <a href="http://airbnb.com/?af=31601817&c=teacup" target="_blank">Airbnb</a>. It's usually cheaper than a hotel and I love the little insight into being a local . . . I like being in a regular neighborhood, often you can't even find a hotel in these little residential zones -- The corner store bodega, cafes, wine bars, Turkish coffee shops and access to public transportation all led me to the Kreuzberg area of Berlin. When I spied this <a href="https://www.airbnb.com/rooms/558669?af=31601817&c=teacup" target="_blank">light pink apartment</a> on the third floor of a sweet little street 5 minutes from a metro, I pounced on it like a cheetah!<br />
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From the minute we walked in and perused the 1930s style apartment with original floors and minimal, yet personal decor to rolling our suitcase down the cozy staircase to leave, I had an ear to ear grin on my face. The kitchen was one of my favorites I've ever spent time in, everything had its place but there was nothing extra. The plastered walls, in their layered blush hue, were so romantic -- as a surface junky, I couldn't stop staring at them adoringly (I'm such a weirdo, but it's true!!). I took tons of visual notes because one day, I'd like to have a little space with a similar feminine and imperfect attitude. It was great!!<br />
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The bathroom was the cherry on top -- lots of marble and copper, and my heart nearly skipped a beat when I took in the gigantic bathtub. For a gourmet bather like myself, there's nothing better than tromping the streets of a new, fabulous city and then plunging into a relaxing tub before sleep. It was divine! I'm already planning a trip back for next Spring.<br />
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<i>Here are the details:</i><br />
<a href="https://www.airbnb.com/rooms/558669?af=31601817&c=teacup" target="_blank">Charming Apartment in X-Berg to Let</a><br />
sleeps: 4 people<br />
2 bedrooms</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com2tag:blogger.com,1999:blog-6079232715374475510.post-21982126676952068882015-07-06T06:25:00.000-07:002015-07-06T06:25:23.969-07:00SUMMER SALAD OF BABY KALE, WHEAT BERRIES, PICKLED ONIONS & BLUEBERRIES<div dir="ltr" style="text-align: left;" trbidi="on">
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If you know what's good for you and have 5 minutes, you'll pickle onions in whatever salt, vinegar, sugar and spice solution you can come up -- stir up this witch's brew and toss lingering vegetables and sharp alliums like garlic, shallot, scallions and onions of all types. In about 24 hours, their temperament will have been smoothed out a bit, their bite toned and a plucky transformation rendered. with each day that goes by, the mellowness takes hold and the siren call to the pickle jar is strong as hell. By the end of the week, I'm eating fistfuls of the stuff, my breath be damned. They're delicious on their own, tucked into a sandwich, atop any manner of tacos. They are particularly vibrant when met with grains, greens, a smidge of cheese and a bit of fruit -- this salad is near perfect.<br />
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The pickled doo das are good in so many things, but this salad is the type of dish you want to reach for all summer, when only a cool room and a gigantic bowl of flavor will do. It's hard not to shovel this type of thing in, it's addicting with all the pops of nubby wheat berries and succulent juice of a sun-ripened blueberry. the shards of salty ricotta salata are divine for a bit of creamy fat, part of the glue that makes you feel full. Lastly the baby kale leaves and watermelon radish, sliced ever so thin, are a real celebration of the season -- the peak flavors just jumping into every dinner (rightly so).<br />
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This salad is a template, a riff on a riff that came before it, so don't feel beholden -- just unlocked and inspired enough to move the green items around in t the fridge, us up bits and bobs, toss the whole thing in olive oil and vinegar and be done with it. Trust me, you'll be very pleased.<br />
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<span style="font-size: large;"><b>Salad of Baby Kale, Wheat Berries, Pickled Onions & Blueberries </b></span><br />
<i>serves 2 </i><br />
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1 bunch baby kale<br />
1 cup blueberries<br />
1 cup cooked wheat berries<br />
1 watermelon radish, sliced thin<br />
1 handful pickled onions<br />
1/4 cup ricotta salata, sliced thin<br />
olive oil and vinegar to taste<br />
salt and pepper<br />
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On a large platter, scatter the baby kale, blueberries, wheat berries and watermelon radish. Toss with olive oil and vinegar, top with cheese and dot with pickled onions. Serve immediately with a glass of Rose wine and crusty bread.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-9643430491568597502015-07-03T05:00:00.000-07:002015-07-03T05:00:01.949-07:00ROASTED SUMMER STONE FRUIT & RICOTTA TOASTS<div dir="ltr" style="text-align: left;" trbidi="on">
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It's time for a gluttony of fruits -- in my mind, this moment is the best time of year for an eater of the voracious, juicy, standing-over-the-sink, no-napkins-no-problem type. It's a good thing to plop a bunch of peaches in a smoothie loaded with almond butter, banana a date and a pinch of salt. Also nice is chopping a scad of apricots, tossing in some arugula or radicchio and dolloping a mound of burratta at the center of the plate, watching a beautiful ooze take place and lapping up the pleasures of summer amongst friends. A handful of pitted cherries, a splash of kirsch, a pinch of sugar and 10 minutes at the stove cooks down to be an excellent ice cream topping. A pie of all the these gorgeous bursty globes never let anyone down.<br />
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I could go on forever, really -- a mess of seasonal fruits gets me cranking like no other thing. I present you with one delicious option, a resplendent little treat both sweet and a touch savory -- perfect for crunching on as the day goes by.<br />
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These are not complicated and hardly call for a recipe -- more of an idea, ode to season, gesture of kindness -- and compositional suggestion. At the core the topped toasts are all about texture harmony: crunchy bread (day old will do just fine) meeting velvety whole milk ricotta (homemade is best but Trader Joe's carries my second favorite) and then a burst of sweet, jammy fruit meltyness. The final touch is a sinful swirl of local honey, a slight scattering of fresh thyme and cracked pepper, resulting in a savory/sweet union that is downright decadent. I love a little palate tickler, the play of fresh herbs with fruit and the dance of spice to tie it all together. You simply must try these this time of year!<br />
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<span style="font-size: large;"><b>Roasted Summer Fruit Toasts</b></span><br />
<i>serves 4</i><br />
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4-6 slices crusty bread, toasted<br />
1 cup whole milk ricotta<br />
2 cups sliced summer fruit (cherries, grapes, nectarines, anything will do)<br />
a drizzle of olive oil<br />
pinch of brown sugar<br />
pinch of sea salt<br />
fresh thyme<br />
honey<br />
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Preheat oven to 425 <span style="background-color: white; color: #333366; font-family: arial, helvetica, sans-serif; font-size: 15px;">&deg;</span>. Toss fruit in glug of olive oil, brown sugar and salt. Roast for 20 minutes, until fruit is juicy and has taken on a golden color.<br />
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In a broiler, toast up the bread to a golden brown. Spread 2-3 tablespoons ricotta on each toast, cover with fruits, drizzle with honey and garnish with fresh thyme. Season with salt and pepper to taste.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-73119918201033769392015-06-01T06:15:00.003-07:002015-06-01T06:15:26.540-07:00THE PICNIC BOOK GIVEAWAY & RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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A couple of months ago I had the pleasure of shooting a campaign for Le Creuset and the authors of <a href="http://www.amazon.com/The-Picnic-Recipes-Inspiration-Blanket/dp/1579656080" target="_blank">THE PICNIC </a>up in Portland.<br />
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You can check out those images and more of that celebration on <a href="http://lecreueset.com/">Le Creueset</a>. During our preparation and the shoot days, I got to know a few of the ladies behind this adorable new book -- They were so generous in their cooking and effusive in their love of picnics, I wanted to stay up there and linger for their next monthly outdoor eat fest! Instead, I'm cooking my way through their delightfully written, beautifully illustrated new masterpiece, <a href="http://www.amazon.com/The-Picnic-Recipes-Inspiration-Blanket/dp/1579656080" target="_blank">THE PICNIC</a>.<br />
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I'm giving away a copy to one lucky person via <a href="http://www.instagram.com/leelacyd" target="_blank">instagram</a>, hop over there, leave a comment and be entered to win a book!<br />
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For my summer of picnic eating (I'm inspired to start a Santa Barbara Picnic Society!), I made a beeline for the page about jarred salads. Such a cute idea and makes a great work lunch too! The basic concept is that you get out your cutest mason jars and layer dressing on the bottom of the jar, then stack hearty, colorful ingredients from top to bottom, mix them up a little upon serving and voila, everyone has a beautiful light meal on their hands.<br />
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The ladies developed this jar salad series of recipes in a very loose, approachable fashion -- it's illustrated beautifully, more of a picture story than written -- I love this idea and presentation. It echoes my beliefs about food and recipes, that things don't have to be complicated to taste amazing.<br />
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<span style="font-size: large;">The Greek Jarred Salad</span><br />
serves 4<br />
<i>(adapted from The Picnic)</i><br />
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1 cucumber, thinly sliced<br />
1 red bell pepper, thinly sliced<br />
1/2 medium red onion, thinly sliced<br />
2 cups halved cherry tomatoes<br />
1/2 cup crumbled feta cheese<br />
handful of kalamata olives, pits removed<br />
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vinaigrette:<br />
1/3 cup olive oil<br />
1/3 cup red wine vinegar<br />
1 teaspoon fresh thyme leaves<br />
1 teaspoon mustard<br />
1 teaspoon honey<br />
salt and pepper to taste<br />
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In a medium bowl, whisk together the vinaigrette. Ladle 2 tablespoons into the base of 4 medium mason jars (or any other jars you have around will do), you will have a little extra dressing which keeps in the fridge for about 2 weeks.<br />
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Layer the jars with the ingredients, starting with the onions at the bottom (they marinate in the dressing and tenderize beautifully!), cucumbers, olives, feta, tomatoes and peppers. Repeat if you have any room or extra ingredients.<br />
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Allow to sit in fridge for about 2-4 hours for flavors to meld. Serve with plenty of lemonade or white wine and plenty of baguette.<br />
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com13tag:blogger.com,1999:blog-6079232715374475510.post-61684056668950777222015-05-07T05:29:00.000-07:002015-05-07T07:49:39.875-07:00SMALL OFFERINGS OF BALI: CANANG SARI<div dir="ltr" style="text-align: left;" trbidi="on">
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If you've spent anytime in Bali, you've seen the small floral altars at the base of every entryway -- from surf shops to 5-star hotels, and tiny cafes to 9th century temples (see above photo), they're as ubiquitous as they are beautiful. Everyday while traveling there, I looked forward to seeing these offerings known as <i>canang sari</i>, noting the slight variations in materials and little differences in style.<br />
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Canang sari are presented at the home and temples for both the Gods and bad spirits. Made primarily of coconut leaves, local flowers, padam (a fragrant native herb used to flavor cakes and drinks) and incense -- the stunning little arrangements sometimes include money, fruit, cigarettes or even a tiny Ritz cracker.<br />
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Each woven basket is made by the women in the household (or purchased by a woman at the daily market), and set on the downstairs for the bad spirits and the upper levels for the Gods. There is an attention to balance in all things Balinese: the happy with the sad, each life and its present actions dictating the reincarnation for the next. According to a cab driver we spoke extensively with, "To be bad is to return a tree, to be good is to return an animal, to be extra good is to return as a human with much success" and so the cycle continues.<br />
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What I love about the canang sari is the little gesture of beauty within the everyday. They don't take long to make, all the materials are of the Earth and return to the earth when they shrivel up in the heat. The long-forgotten ones at small neighborhood temples were indeed my favorites, in their brittlely decomposed state. There was something imperfect and humble, yet striking about the balance of dead flowers and coconut husk.<br />
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I've tried to take this spirit with me, this attention to plucking a few natural elements and creating a display to usher in good vibes for us for the day . . . It takes work, but it is such a joyful activity and leaves me in a meditative state. Will show some of those soon. For now, enjoy the abundance of these offerings from Bali.<br />
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com9tag:blogger.com,1999:blog-6079232715374475510.post-81514639723971376512015-05-06T14:31:00.000-07:002015-05-06T14:31:02.102-07:00BALI TRAVEL GUIDE PART 2<div dir="ltr" style="text-align: left;" trbidi="on">
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We spent a few days exploring and hanging out in Ubud, the former royal city of the island and still the cultural hub. There were markets galore, with beautiful local produce, flowers and temple gear to festoon the home shrine or bring to festivals. It was an enchanting city, if you can get past the many tourists and just get off the beaten path.<br />
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<tr><td class="tr-caption" style="text-align: center;">a little drug store on the outskirts of Ubud - love stopping at these regular stores to geek out on packaging and daily-life items like hair brushes, pans and beverages</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A little writing desk and flower arrangement outside of our room in the <a href="http://www.purisaraswatiubud.com/" target="_blank">PuriSaraswati Bungalows</a>, in Ubud, rice terraces just outside of the city</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.paon-bali.com/" target="_blank">Pushpa</a>, the most incredible cooking instructor</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pushpa's class & helpers, visit to the Ubud market before cooking lesson</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ubud market moment</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">the most delicious lunch of our entire trip, made at Pushpa's! steamed coconut and vegetables, tempeh skewers, yellow curried vegatbles, red and white rice, green beans with coconut shreds </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Monkey forest - this little guy turned his head right after the photo and jumped on me and my camera as I fell to the ground like a little kid! Such a cheeky little thing. I was fine :)</td></tr>
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<span style="font-size: large;"><a href="http://www.purisaraswatiubud.com/" target="_blank">Puri Saraswati Bungalows</a></span><br />
We loved this little complex of guest houses located right off the main drag and in the former palace gardens -- It was crazy affordable and had a charming pool, beautiful fountains, old world furniture and little nooks and crannies to explore. It was quiet because it was tucked behind a main street, a little oasis amidst the busy streets. We ate banana coconut pancakes every morning and drank fresh fruit juices while journaling and taking pictures. I loved this little hotel!<br />
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<span style="font-size: large;"><a href="http://www.paon-bali.com/" target="_blank">Paon Bali Cooking Class</a></span><br />
This day-long cooking course was the highlight of our entire trip in Bali. Pushpa, the instructor, is a comedienne as well as an amazing home cook, full of humor and culinary wisdom. We made the best meal and chatted with some nice friends and learned a ton about traditional Balinese food -- which by the way is so full of coconut and vegetables, it's a vegetarian's paradise! After an informative visit to the local market, I was in heaven cooking and generally blissing out on the peanut sauce (roasted over medium heat with extra peanut oil for earthy flavor), coconut milky-vibrant curries and tempeh as I've never had it before -- fried and crisped and served with chiles as well as skewered and smoked on the perfect kabob grill. This class is the highest rated on trip advisor for a reason and should not be missed!<br />
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<span style="font-size: large;"><a href="http://www.monkeyforestubud.com/" target="_blank">Monkey Forest </a></span><br />
The Monkey forest is a sacred temple complex with 100s of long-tailed macaque monkeys living on the grounds and within the surrounding jungle. There are no bars or moats between you and large tribes of cute (and generally sweet) little friends. It's quite something to watch them all interact and socialize -- lots of grooming, eating and teasing each other. The guards help keep the monkeys from getting to frisky with visitors, but while off on our own, I did have an encounter with one who wanted to investigate my big, black shiny camera. I don't blame him, but I did get a little shaken up. This place is truly special, a wonder to behold both the architecture and beautiful grounds, and the mischievous monkeys who rule the territory.</div>
leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com4tag:blogger.com,1999:blog-6079232715374475510.post-72510214502973479832015-05-04T15:27:00.004-07:002015-05-05T06:03:50.343-07:00BALI TRAVEL GUIDE PART 1<div dir="ltr" style="text-align: left;" trbidi="on">
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With the smell of plumeria around every corner, tinkling xylophones, relaxed hospitality, delicious tropical food, a unique mish mash of Hinduism and a deep appreciation for nature, what's not to love? We deeply enjoyed our visit to Bali a few months ago, it was the honeymoon respite we had actually never been on.<br />
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<tr><td class="tr-caption" style="text-align: center;">a mellow Menjangan moment with local snorkel boats</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">quiet scenery from <a href="http://www.mimpi.com/mimpi-resort-menjangan/" target="_blank">Mimpi Resort</a> in Menjangan, including a natural hot springs stone tub built overlooking the bay</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A Balinese breakfast has plenty of tropical fruit, as well as nice breaded objects, some spicy stir fried noodles, salads with piquant dressings and green tea.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">the evening plants were dazzling</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">a typical vegetarian Balinese lunch included coconut curry stuffed leaves, fried egg rolls, steamed veggies wrapped in cabbage with peanut dipping sauce (a form of traditional vegetable dish, gado gado), pickles of all varieties, pumpkin soup and stir-fried noodles with sweet chili sauce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.lakeviewbali.com/" target="_blank">Lakeview Eco</a> Lodge lobby</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">David really in his element with temple gear: hat, sash and wrap (required gear for men when visiting temples)</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XqYadmlxOdw/VT79RdyV8VI/AAAAAAAAEtQ/a9nc4H4RhSM/s1600/mt-batur--4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-XqYadmlxOdw/VT79RdyV8VI/AAAAAAAAEtQ/a9nc4H4RhSM/s1600/mt-batur--4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the remains of a wedding procession at our hotel in Mt. Batur</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">our cab driver walked around with us at the temple, look at how contemporary and great his outfit is</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Temple snippets from Pura Ulun Danu Batur</td></tr>
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A little background on that honeymoon comment -- Dave and I went on a spectacular honeymoon 5 years ago when we got married. It was a yearlong sojourn around the world, spending most of our time in India, Vietnam and Turkey -- so yes, it was a honeymoon and it was stunning in its complexity/journey-dom, it was not a vacation where you lay on a beach and read books and hang . . . It was more of a figure-out-life abroad situation full of apartment hunts, visa renewals, budget travel questing, exploration and crazy train rides (<a href="http://www.teacuptea.com/2014/11/tamil-nadu-part-two-trains-temples.html" target="_blank">those seem to be our speciality</a>). So this Bali hang and relaxation fest was a whole new thing for us, and oh baby, yes we liked it.<br />
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I thought to break up our recommendations into two posts -- one centered around Ubud, the city we spent the most time during our 2 week vacation, and the other a taste of the other locales on this special island. Here we are at "other." There's so much to do, see and experience in Bali -- I'm glad we hopped about the island in a few (somewhat hair bending) drives of about 2-4 hours.
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<span style="font-size: large;">Mt. Batur</span><br />
We began our adventure in Seminyak, decompressed at the pool and beach, then moved to the interior of the island, to Mt. Batur. After a few days of intense sea-side heat, Mt Batur, at higher elevation, volcanic area and lake, had plenty of cool, refreshing air. We hiked up the main mountain with local guides at 3 am, to arrive at the peak in time to <a href="https://instagram.com/p/u41bAZMeMd/" target="_blank">watch the sunrise</a> and bliss out over the pastel colors of dawn set against the other peaks and valleys of this area. The crappy nescafe coffee and cookies tasted like gold after all that climbing. With the heavy winds batting around and the smiles of a bunch of local high schoolers doing the same thing, I was really happy. <a href="http://www.lakeviewbali.com/" target="_blank">Our hotel</a> was very economical (I used agoda.com for cheap bookings for our entire visit) and served a spectacular lunch of pickles, peanut sauces, noodles and coconut steamed dumplings.
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<span style="font-size: large;">Pura Ulun Danu Batur </span><br />
This temple was close to Mt. Batur and we explored it late afternoon after a long drive. The place felt very empty and here we learned that temples are used more often in Bali for monthly ceremonies and celebrations, rather than the everyday like in Southern India (where we had just come from). Instead, the Balinese have home temples or small altars within their homes to honor the Gods (and demons) on a daily basis. This temple was fascinating in that it was a very spacious complex, with lots of little nooks and crannies to explore, gorgeous golden temple decor and a wonderful, loose, imperfect vibe. These are my favorite types of spots when traveling, the oft-forgotten in tour guides and just chill local vibe zones. Plus it was fun to dress up and visit, it's a requirement to dress in appropriate gear -- <a href="https://instagram.com/p/u2r3vxseI2/" target="_blank">hats for men</a>, sashes and shawls for men and <a href="https://instagram.com/p/u2rkuNsaur/?taken-by=davidpaul_k" target="_blank">women</a>.<br />
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<span style="font-size: large;">Menjangan</span><br />
Menangan is the North Eastern most point of the island of Bali. There are only a handful of hotels in this area, known for its splendid reefs perfect for snorkeling. We found a mellow resort called <a href="http://www.mimpi.com/mimpi-resort-menjangan/" target="_blank">Mimpi</a>, and spent a few days here exploring the ocean. There was a natural hot springs tub as well as 2 beautiful pools, for a bit there, I was more mermaid than human. It was glorious. We also managed to get the biggest sunburns of our lives (I still have a tan line from my crazy Beyonce-inspired suit of many tiny straps). And eat the <a href="https://instagram.com/p/uzlrcdseCC/?taken-by=leelacyd" target="_blank">yummiest takeaway boat lunch,</a> our snorkel coach packed it for us.</div>
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There's nothing on this earth that makes me feel more connected to my Brooklyn Grandma Ruthy than sitting down after a long day with a cup of coffee and a slice of chocolate cake. She didn't really discriminate -- any type was alright with her, from the Entenmanns on sale at Key Foods to the corner deli to the fancy versions my Dad sometimes procured in the city -- the only crucial detail was its presence. You couldn't turn in without a little coffee and cake (ok maybe another game of Gin rummy), it just wouldn't be right.<br />
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While testing recipes for my cookbook (which is wrapping up soon dolls, soon! And out next Spring), I got deep into the chocolate cake world. I tried a lot of versions -- some with additional fats like sour cream and buttermilk, some with oil, others with butter. It was a difficult thing to get right actually, this perfect chocolate cake situation. I experimented with a <a href="http://www.thekitchn.com/why-i-make-my-o-164167" target="_blank">birthday cake I posted on TheKitchn</a> long ago, I explored Los Angeles seeking out the perfect specimen, rich and dark, with a fine crumb yet substantial heft -- I found it at <a href="http://republiquela.com/" target="_blank">Republique</a>, and I attempted to recreate it many times only ending in lots of dirty dishes and sighs of defeat.<br />
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I took a break and came back to an old standard from <a href="http://cooking.nytimes.com/recipes/1014419-chocolate-whiskey-cake" target="_blank">The NYTimes</a>, it has whiskey, pepper and other complex bursts of flavor, but I used the recipe as a template and this simple, but deeply chocolatey, not-too-sweet & goes-great-with-coffee riff was born. It is something very good, a little silly with sprinkles and a touch of cherry glaze -- Grandma Ruthy may have approved. I certainly do!<br />
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a couple of notes:<br />
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<ul style="text-align: left;">
<li>This is the time to break out the good cocoa powder, not the cheap stuff! I love <a href="https://www.guittard.com/our-chocolate/detail/bake_cocoa-rouge" target="_blank">Guittard</a> brand here, it yields such a dark chocolate color and flavor</li>
<li>For a light glaze, I like <a href="http://www.pastacheese.com/toschi-wild-cherries-in-syrup-18-oz.html?gdftrk=gdfV25561_a_7c2043_a_7c7542_a_7c027484162161&gclid=CjwKEAjwjd2pBRDB4o_ymcieoAQSJABm4ego1P_YkDTExYtAJ0PlHnir7M8FILnls_iG0QXWfbsf7BoCmv_w_wcB" target="_blank">Amarena Cherry</a> syrup, you could use a simple syrup, light caramel sauce or even skip it all together and dust the whole cake with powdered sugar</li>
</ul>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Easy Blackout Sheet Cake</b></span><br />
makes a 9" x 13" cake<br />
<br />
3 sticks (1 1/2 cups) unsalted butter<br />
1 1/2 cups cocoa powder<br />
4 cups strong coffee<br />
2 cups sugar<br />
2 cups packed brown sugar<br />
2 cups cake flour<br />
2 cups all purpose flour<br />
3 teaspoons baking soda<br />
1 1/2 teaspoons fine sea salt<br />
6 eggs<br />
2 teaspoons vanilla extract<br />
<br />
Sprinkles, powdered sugar, cherry syrup (optional, for serving)<br />
<br />
Preheat oven to 350° F. Butter a 9 x 13" pan and dust with 1 tablespoon cocoa powder. In a medium pot over medium heat, melt the butter, cocoa powder, coffee, sugar and brown sugar together until sugars are dissolved. Remove from heat, pour into a large bowl and refrigerate until cool.<br />
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Over a large bowl, sift together the cake flour, all purpose flour, baking soda and sea salt. In another bowl, whisk the eggs and vanilla extract together until combined. Whisk the egg mixture into the chilled butter/coffee mixture. Add the dry ingredients into the wet and and whisk to combine. Pour into the prepared pan and bake for 25-35 minutes, until a toothpick comes out clean when poked into the center of the cake.<br />
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Let cool on a wire rack in the pan for 10 minutes, then gently remove the cake and allow to continue cooling on rack until room temperature. Glaze with cherry syrup and add sprinkles.<br />
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com2tag:blogger.com,1999:blog-6079232715374475510.post-45245163495950536142015-04-17T15:52:00.003-07:002015-04-17T15:52:48.026-07:00BLUEBERRY COCONUT CASHEW SMOOTHIES<div dir="ltr" style="text-align: left;" trbidi="on">
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The sun is showing its sweet self earlier and earlier in the morning and I couldn't be happier to greet the day. With warmer temperatures outside, I like to turn to cooler breakfasts. This blueberry coconut cashew smoothie is substantial enough to keep you going until lunch time and makes a refreshing afternoon treat. It's non-dairy and very simple to whizz up in the blender (or if you're in a pinch, a food processor will do the job just fine).<br />
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My husband fixes himself a smoothie almost every morning for breakfast, me, I ususally like to chew rather than drink my meals -- but a hearty beverage, full of bursting blueberry goodness and coconut yogurt plus few textural contrasts with cashew nuts and cacao nibs make this little number very appealing. It doesn't hurt to serve them straight up in beautiful vintage stemware either.<br />
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After downing one of these, alongside a slice of buttered toast, the synapses seem to explode in my brain from flavor and sweet/sour joy. These really are a happy food, hope you like them as much as I did.<br />
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<span style="font-size: large;">Blueberry Coconut Cashew Smoothies</span><br />
serves 3 small or 2 large portions<br />
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1 cup fresh or frozen blueberries, plus a few more for garnish<br />
1/4 cup cashews<br />
2 small dates (or 1 large), roughly chopped<br />
3/4 cup almond milk<br />
1/2 cup coconut yogurt (<a href="http://sodeliciousdairyfree.com/products/cultured-coconut-milk/plain-cultured-coconut-milk" target="_blank">I like this kind</a>), plus a little extra for garnish<br />
1 teaspoon vanilla<br />
pinch of salt<br />
1 tablespoon cacao nibs<br />
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In a blender or food processor, combine the blueberries, cashews, dates, almond milk, coconut yogurt, vanilla and salt until smooth. Lightly crush cacao nibs in a mortar and pestle until slightly ground. Serve in small glasses, with a tablespoon of coconut yogurt at the bottom. Top with a sprinkling of cacao nibs and a few extra blueberries.<br />
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-81425808347679632352015-04-06T05:00:00.000-07:002015-04-06T05:00:02.608-07:00MIMI'S MADELINES WITH ORANGE & EARL GREY<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently purchased <a href="http://mimithorisson.com/" target="_blank">Mimi Thorisson's</a> <a href="http://mimithorisson.com/my-cookbook/" target="_blank">A KITCHEN IN FRANCE</a> -- it's an amazing cookbook full of seasonal family cooking and lovely photographs of Mimi and her brood in their Medoc, France home. It will transport you . . . . and the recipes will inspire.<br />
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<tr><td class="tr-caption" style="text-align: center;">is there anything more fun and satisfying than sifting away? flour and powdered sugar are my therapy.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">my favorite tea, Mariage Frere, available at <a href="http://alderandcoshop.com/products/loose-tea" target="_blank">Alder & Co.</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">these little morsels will make your kitchen smell just heavenly</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">the perfect pair for an earl grey scented madeline, more earl grey and garden roses<span style="text-align: left;"> </span></td></tr>
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<div style="font-family: 'Times New Roman';">
I have long admired <a href="http://mimithorisson.com/" target="_blank">Mimi's blog</a> and was very happy to have a few moments this past week to read through the book's recipes and saturate the pages with sticky notes for future meals. The book is organized by season, showcasing the best produce, wine and ideas that nature has to offer in the Western region of Medoc, France where the Thorisson family lives in a splendid farm house. Mimi teaches cooking classes here and one day, I'd love to attend. For now, I will turn to the most definitive of all little French desserts -- the madeline. </div>
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Somewhere between a cookie and a little cake, the madeline straddles my two favorite desserts. The crisp edges give way to a lightly sweetened puffy interior -- combining to be the most perfect vessel for plunging into tea and whiling away an afternoon of daydreaming or reading some soap-operatic tale. </div>
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<span style="font-family: 'Times New Roman';">Mimi's recipe recommends resting the batter overnight to create an even puffier madeline, and I've never encountered any lighter or fluffier than these. The stuff of angel bellies! I added a bit of orange zest and earl grey tea, as they were both lingering on my counter, the original recipe calls for lemon -- I'm sure this original iteration would also be divine.</span><span style="font-family: 'Times New Roman';"> </span><br />
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<b><span style="font-size: large;">Orange & Earl Grey Madelines</span></b><br />
<i>adapted from My Life in France by Mimi Thorisson</i><br />
makes 12<br />
<br />
3 eggs<br />
1 1/4 cup flour<br />
1/2 cup butter (plus a little more for greasing the pan)<br />
1/2 cup sugar<br />
2 tablespoons honey<br />
1/4 teaspoon salt<br />
1 teaspoon baking powder<br />
1 teaspoon orange zest<br />
2 tablespoons earl grey tea<br />
<br />
Melt the butter over medium heat, when melted add the earl grey tea, cover and allow to steep for 10 minutes. Strain through a fine sieve and set aside to cool. In a medium bowl whisk together the eggs, sugar, honey and orange zest until light and fluffy. In a large bowl, sift the flour, salt an baking powder. Gently whisk the the egg mixture into the dry. Stir in the butter, cover the batter and refrigerate for 2 hours or overnight.<br />
<br />
Preheat oven to 350°F<span style="font-family: Times New Roman;">. Butter and flour the madeline pan. Evenly scoop a heaping tablespoon of batter into each mold and bake for 12-14 minutes, until golden brown. Gingerly remove each madeline from the mold with an offset spatula. Serve warm.</span><br />
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com3tag:blogger.com,1999:blog-6079232715374475510.post-29225690200960227622015-04-04T05:00:00.000-07:002015-04-04T05:00:02.123-07:00GLUTEN FREE BLOOD ORANGE ALMOND CAKE WITH OLIVE OIL & HONEY<div dir="ltr" style="text-align: left;" trbidi="on">
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There's no finer food to share with friends than a big, messy tea cake . . . This one, pumped with juicy blood orange glaze, whip cream tempered with the tang of greek yogurt and rich due to almonds, honey and olive oil -- is one of the finest I've ever eaten. It's beautiful the next day as well, as the flavors meld even more, the ideal partner to a strong cup of coffee.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QHzFTyZj57U/VR8bmor0wZI/AAAAAAAAEns/0k6vGFxWU0c/s1600/5-OKL_TEAPARTY_table_05.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-QHzFTyZj57U/VR8bmor0wZI/AAAAAAAAEns/0k6vGFxWU0c/s1600/5-OKL_TEAPARTY_table_05.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the table is set with more blood oranges as a centerpiece, neighborhood wildflowers too.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rvnOZe20YOI/VR8bmD8gWeI/AAAAAAAAEnY/5MY2ThF_MQA/s1600/10-OKL_TEAPARTY_blood_orange_cake_10.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-rvnOZe20YOI/VR8bmD8gWeI/AAAAAAAAEnY/5MY2ThF_MQA/s1600/10-OKL_TEAPARTY_blood_orange_cake_10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">almost too pretty to eat, *almost.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2nNhNGhF3N0/VR8bmHh7uXI/AAAAAAAAEnc/Wxx2CTAOTZ8/s1600/1-OKL_TEAPARTY_LEELACYD.01.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-2nNhNGhF3N0/VR8bmHh7uXI/AAAAAAAAEnc/Wxx2CTAOTZ8/s1600/1-OKL_TEAPARTY_LEELACYD.01.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pouring on the glaze, one of life's greatest pleasures!</td></tr>
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<b><span style="font-size: large;">Blood Orange Almond Cake with Zesty Glaze and Whipped Cream</span></b><br />
Serves 8<br />
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Blood oranges are a favorite food of mine, for eating out of hand over the sink as a quick snack, as a bright accent within a salad or enchanting friends atop an almond, olive oil cake. Their juicy flavor is slightly sweeter and less acidic than other citrus, making them a perfect fit for desserts or cocktails. This cake is a true crowd pleaser, it’s a common snacking cake reminiscent of treats I’ve enjoyed for teatime in the North Africa and across the Mediterranean, in Italy. Best of all, it’s gluten free so friends with a gluten allergy can partake in a slice or two. This cake is not difficult to make, it can be pulled together in under 30 minutes, and it incorporates a lot of pantry staples like good olive oil and honey. This dessert will leave you with more time to relax as hostess, and that means more time for giggling with girlfriends.<br />
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Make ahead tip:<br />
You can make the cake the day before, just wrap it tightly in plastic wrap at room temperature. Same goes for the glaze and whip cream, make these two as directed and refrigerate until guests arrive. Finally, assemble the cake and top with fresh orange slices. You can even assign a guest to take over this easy, messily elegant confection.<br />
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For the cake:<br />
4 cups almond meal, plus a little more for dusting the pan<br />
1 teaspoon baking powder<br />
½ teaspoon baking soda<br />
½ teaspoon fine sea salt<br />
½ cup olive oil, plus a little more for greasing pan<br />
½ cup honey<br />
3 large eggs<br />
1 teaspoon vanilla<br />
2 teaspoons blood orange zest<br />
1 blood orange, sliced into ¼” rounds (optional garnish)<br />
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For the cream<br />
3/4 cup heavy cream<br />
1/3 cup greek yogurt<br />
2 tablespoons sugar<br />
1 teaspoon vanilla<br />
extract
pinch of salt<br />
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For the glaze:<br />
1 cup sifted powdered sugar<br />
3 tablespoons blood orange juice<br />
2 tablespoons milk<br />
1 teaspoon orange zest<br />
pinch of salt<br />
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Preheat oven to 350°F. Generously grease and coat an 8-inch spring form pan with olive oil and almond meal. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt. In a medium bowl, whisk the olive oil, honey, eggs, vanilla and orange zest until fully combined. Pour the wet ingredients into dry and whisk until mixture is evenly incorporated. Add the batter to the prepared pan and bake for 30 minutes, until deep golden brown and when a toothpick is inserted in the center of the cake, it comes out clean. Allow to cool in pan for 5 minutes, remove from pan and allow to finish cooling on a wire rack.<br />
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When ready to serve:
Make the glaze by whisking together the sifted powdered sugar, blood orange juice, milk, orange zest and pinch of salt. Gently poke a few holes in the cake with a match or toothpick, pour glaze evenly over top (it will make a little extra which you can reserve for the top) and allow to sit for about 10-20 minutes before serving.<br />
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Whip the cream in an electric mixer until medium peaks form. Add yogurt, sugar, vanilla and salt. Continue to beat on high speed until stiff peaks are formed.<br />
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Assemble the cake:
Top the glazed cake with a generous dollop of whipped topping -- you may have a little extra for serving, or delicious with oatmeal the next morning. Pour any remaining glaze you may have leftover on top of whipped cream topping, place about 5 orange slices on top and serve immediately. Cake will keep, covered in the fridge, for about 3 days.
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leela.cydhttp://www.blogger.com/profile/13077636974885021088noreply@blogger.com0