Suzy-Homemaker

I have several muses that keep me sewing but a couple of them are extra special to me. I’ve been blessed this last week to spend each and every day with them (they unfortunately live in a different [less expensive] state than I do). This post is a bout of shameless bragging and don’t kid yourself, you want to see what my family looks like…I know it.

The happy family: My son Kyle, his wife Felicia and my grandkids Brody and Bailey-Lynne.

Bailey-Lynn watching the ducks.

My son is getting quite accomplished with my camera; I thought the lighting was magic with this shot of Bailey.

Of course he barfed right before this shot.

Looking like we might have a red head on our hands…watch out.

Such concern about me taking too many pictures!

Those lips and lashes…add the dimples and I’m putty.

A couple more and then I’m headed to bed but you’ll see more of my fam, they’re around for another few days.

The next Vanna White

Suzy-Homemaker Swimsuit cover-up.

My guy Brody prepares for some time poolside.

Turns out when you're 18 months old you can spend hours like this!

Alright, that’s enough for now; I’ll post more later (Because vacation’s only half over and I have nearly 300 photos).

If I haven’t said it before, I LOVE America’s Test Kitchen.

I love the shows on PBS (America’s Test Kitchen & Cook’s County), the many magazines (Cooks Illustrated, Cooks Country) and the cookbooks! Oh the cookbooks; I read them like bibles.

I want everyone on the TV shows to move in with me.

Imagine my excitement when I heard that ATK (as I refer it it) would be releasing a cooking program for Nintendo DS? Well, my Nintendo DS has rescued me on many a long plane flight and lonely hotel room and all I could think was “I can take my Nintendo into the kitchen?” Try and stop me from racing to Toys R Us to get that little cartridge of joy.

Things being what they are, I didn’t get a chance to actually use my new ‘game’ until tonight when I was, yet again, overcome with excitement when I saw that the ATK “Let’s Get Cooking” disc included my absolute favorite hummus recipe.

Well, what I thought was my favorite hummus recipe wasn’t my favorite at all. AND where was Christopher Kimball’s voice chiming in with helpful hints along the way? Most importantly, the key processes that make the ATK “Restaurant-Style Hummus” recipe, aren’t included. So I ask: Is this really ATK recipes? [I'll have to tweet Chris Kimball and ask...yes, I also stalk ATK online   ]

That's me, doing all the hard work.

Well, I soon realized that the recipe is just called “Hummus” not “Restaurant-Syle Creamy Hummus” like in the book. Not an adequate replacement by any means. I’ll have to try a couple more of the recipes to see if it’s helpful and then determine if I keep the toy or give it to a friend who’s less coordinated in the kitchen than me. I’ll keep you posted on my progress in case you’re thinking of purchasing.

UPDATE: Proof that I’m on the hunt for an answer below:

Thomas Keller of French Laundry fame.

I am going to make this over the weekend and put on Mister’s steak and my Mahi Mahi with a side of parmesan risotto and some grilled asparagus. I can think of a million things to use it for but Keller says “This tapenade is excellent with whitefish or with crudites or as the basis for a vinaigrette.  Oh, I’m definitely making salad dressing with it too.

3 Tablespoon canola oil

2 Cups chopped red onions

1 Salt-packed or oil packed anchovy

1/4 Cup of whole milk

1 Cup (4 ounces) pitted Kalamata olives, rinsed and drained

1 Teaspoon  capers, rinsed and drained

1 Medium garlic clove

1/4 cup plus 2 tablespoons extra virgin olive oil

Heat the canola oil in a large frying pan over medium heat. Add the onions, reduce the heat to medium-low, and cook slowly, adjusting the heat as necessary to keep the onions from coloring, for about 30 minutes, until very soft. Transfer to a blender. Meanwhile, soak the anchovy in the milk for 30 minutes. Drain and rinse under cold water. Add the anchovy, olives, capers, garlic and olive oil to the blender and blend, scraping down the sides as necessary, to a coarse puree.

Refrigerate in a covered container for up to 1 week.

I’ll take pictures of mine, will you take pictures of yours?

How sweet of Heather at Olive and Ollie to nominate me for a Sunshine award! Afterall, sunshine happens to be one of my favorite things! Please check out and Olive and Ollie Etsy store for some of the most adorable kids clothes.

Here’s who I nominate in return:

Brilynn Beads

Just Something I Made

Sew4Home

MODKID Boutique

Balancing Beauty and Bedlam

Fun Fabulous Finds

Mairuru

The Hen House

Not So Idle Hands

Loft 152

…I pass the torch onto you.
Along with the award, comes a few responsibilities and they are:
1) Put the logo on your blog or within your post
2) Pass the award to 12-well-deserving bloggers
3)Link the nominees within your post
4)Share the news by leaving a comment on their blog
5)Link to the person from whom you received the award

Share the Love!

I woke up on Sunday a little late and tired from the two hour drive home the night before. I had scheduled to head to my sister’s  new house to help her decorate, so off I went. I wasn’t two blocks from my sister’s place and I get a text (which I pulled over to read) from Mrs. Fisher (wife to Chef Todd) saying that she’s got me a ticket for the Grand Tasting event. Total freak-out occurs. I run into my sister’s house, give her a five minute explanation, rush through bedrooms and hallways assigning colors and wall covering ideas and run to my car. (If you’re reading this Jill, I feel TERRIBLE, sort of.) This wasn’t going to be your ordinary drive-like-a-bat-outta-hell to get somewhere on time; it was raining cats and dogs and winds were 40-50 miles an hour. Due to the inclement weather and being most certain that the parking lawn would be a bog by the time I got there, I drove my SUV — the speed limit. Wasn’t hard keep the pace since I encountered multiple accidents and more than one jerk driving like a clown. The drive took nearly twice as long as it should have but I got there!

Now before I go further, I want to point out that Mrs. Fisher not only got me a ticket, she paid for it. I had barely met her the day before (she was one of our fireplace pals)  and she had to have been swamped with events and meet-n-greets with her celebrity husband.I told her that I would pay her back but nonetheless she went ahead and took care of things without even knowing me! My faith in humanity is totally restored with such a random act of kindness!

Much like the day before, I walked in the tent and was immediately faced with a huge celebrity – actually two huge celebrities. (I might mention at this point that I’m by myself; carrying a purse full of camera equipment and notebooks; I’ve been handed a wine glass, I look rediculous having run through a mud puddle obstacle course in 30 mile an hour winds and driving rain. Who am I staring at?  Michael Chiarello and Hubert Keller. Shit. Get the camera, ask someone to not only hold it but USE it…scary if you’re not my family who I can beat with a stick if you drop it. Ask Chef Chiarello if he minds and oh can you have Keller sit in too? (Please ignore the people asking you to autograph their $50 cookbooks and pay attention to the crazy half-drowned wench with a camera)

This guy is handsome and very charismatic.

In my wildest dreams I wouldn't have imagined being in this picture.

After that encounter I had to have some wine. What to choose??? The wineries seemed countless and they were pouring their best offerings. Okay, Far Niente it is – Chardonnay with a cube of some sort of the most tender beef that is dipped equally in a spicey honey sauce and a chipoltle mustard sauce – I think.

This is just a very small view of the enormous multi-tent set-up.

After Far Niente I hit Rombauer for a sip of their well-known Chardonnay and a taste of two Cabs that were lovely.

Next year I'm going to see about getting a press pass...just wait!

These prep chefs were working like crazy (note the driving rain outside)

On to Chef Phan from The Slanted Door who served a coconut infused white fish with peanuts, cilantro and rice noodles. Thought to myself “that sounds good” Oh my, it was REALLY good; a little citrus and little spice, super delish. Then my new best friend Michael Chiarello’s grilled octopus on a skewer with a tiny grilled potato and onion, more delish. More wine, more food, blah blah, blah…Oh, look! it’s Richard Reddington of Yountville, CA ‘Redd’ but with credentials that span Postrio to Auberge du Soleil with a stint at L’Arpege.

I forget how old this prociutto was but it was something special.

From San Francisco to Paris Chef O'Toole has worked the line and managed cuisine from Masa's to Quince and now whips up excellence at Bardessono in Yountville.

As I left the tent I realized I should probably eat something substantial and drink a few glasses of water before hitting the winding coastal and mountain roads (still storming by the way) for the trek home. Off to Inn at Spanish Bay (what the heck, it worked the day before!) As I sit in Roy’s going through my notes and photos I hear a very distinctive voice speaking to his children…could it be? Wolfgang Puck!! Okay, so I chickened out and didn’t ask for a photo; his kids were acting up and his wife and Nanny were ready to leave. But I swear, it’s true. I continued to enjoy my snack and ice water while chatting with the sommelier for the entire event (who sat down next to me and seemed ready to chat) - I know, the networking never ends.  Well, that’s it for the trip. No more celebrities, no more food…back to home. I’ll share some recipes in the coming days from the top chefs.

Three beautiful things: Pebble Beach, California; Food; Wine.

This makes it look like a gorgeous day when in reality this was about a 20 minute respite in an awful storm that is evident in my crappy hair in the following pictures.

I could write forever about the unbelievable famous chefs who shook my hand and even posed for pictures with me but then I wouldn’t be able to write about the amazing food they created and yet again no time to tell about the world class wineries sharing AMAZING grape juice.

I’ll start with a quick story.

On a plane to DC – instead of Miami – to celebrate my dearest friend’s wedding shower instead of attending the South Beach Food and Wine Festival.

Guy sits next to me yacking on the phone about the South Beach Festival, assigning this chef to that and another menu to another venue. I strike up a conversation about missing the festival and he tells me I’m crazy to go to South Beach and that I should be going to Pebble Beach instead. He says: “They have Paula Deen and we have Thomas Keller…”  Hmmm (I say)…tell me more!  The entire flight was consumed with me picking his brain about food and wine and just general foodie talk. It was the fastest flight across the country I’ve ever taken – turns out this guy is the founder of the festival and booked his flight last minute and 1st class was full -my lucky day) Two months later I realized the day had arrived and I hadn’t purchased tickets, hadn’t booked a hotel and wasn’t sure if it was worth the two-hour drive without a guarantee we’d be able to do anything – oh and it was already 11:00am and storming.

I should say that I am not a big celebrity freaker-outer…except when it comes to food and wine – I turned to jello when I marched into The Inn at Spanish Bay and who is standing smack in front of me? Tyler Florence! The enormous smile on my otherwise reserved (non-wrinkle exposing) face should give you an idea of how I was feeling.

If you think he looks sweet here..that's because HE IS!! He actually hugged me!

As I write this post my sister is sending me Instant Messages telling me she’s looking at a picture of me making out with Tyler Florence to which I tell her I gladly would have made out with Tyler but the awkward moment with Mister standing there with the camera could have been… well, strange in the least. But let’s be clear: Tyler you can lay a smooch on me anytime. The fact that we couldn’t get in to the Grand Tasting and that evening’s events were out of my price range and also sold out wasn’t daunting in the least when greeted by Chef Florence. We took a seat by the outdoor firepits and I told Mister to sit back and we’d just watch and see what happens. And it happened. Ming Tsei brushed past us, dropping his sportcoat and chef’s coat on the chair next to me to do some quick promotional filming on the 18th green, and the celebrity sightings continued.

Busy Ming Tsai doing some weird fake putting on the 18th green with a bottle of wine.

This is before the mob of culinary elite showed up - two of six firepits.

Turns out EVERYONE who is anyone in the culinary world was hanging out where we were and we had front row seats. Snacks and Martinis with three blue cheese stuffed olives (yummy), a world famous view of Carmel’s Spanish Bay and shortly the sunset bagpiper made his appearance.

As we prepared to go eat dinner at Roy’s (Yes, famed chef Roy Yamaguchi was in the house) a couple of chefs came up to speak with a man who I was chatting with – the cutest nicest woman who actually struck up a conversation with ME, introduced herself (which immediately turned on the “Oh my gosh it’s you, lightbulb” ) and started just chatting about this and that and what desserts she made for the Tribute to Jaques Pepin dinner ($1.500 ticket price but Charlie Trotter, Thomas Keller, Ming Tsei and others were cooking – I’m told it was to die for.) Sherry Yard, pastry chef to the Wolfgang Puck empire and author of one of my favorites The Secrets of Baking – Simple techniques for sophisticated desserts.

I bet her cheeks get pinched a lot, she is such a doll! Note the continued wind-hair and wrinkle inducing smiles.

So off to Roy’s for a phenomenal (albeit noisey) dinner and a two hour trek home.

Mister at Roy's ruminating about the beautiful Filet he just ate with a glass of Chimay.

More tomorrow about my early Sunday morning suprise text from none other than Ada Fisher wife of Chef Todd (Fisher) a super duper nice woman!!

Until someone taught me this method I used to dread making tubes and narrow straps that had to be turned right-side-out. I thought I’d share my method in hopes it would be helpful to y’all.

You’ll need the tube or strap you want to sew and a piece of spare yarn or string that’s around six inches longer than the tube.

Start by putting a big knot at the end of the string – doubled up kinda knot that wont’ slip through the stitching when tugged on.

Place the string in the middle of the tube on the right side with the knot at the end of the tube that you'll be sewing closed.

 If you’re a person who pins, go ahead and pin your piece right sides together without catching the string in your pins. I’ve pinned here just to hold the fabric up for the camera (tutorials by yourself are tough)

At this point, stitch the end of your tube closed (and the sides) while keeping the knotted end of your string in the center of the end as shown below.

Now complete sewing the whole tube, leaving about six inches (or more) of the string extending beyond the end of the tube.

Now the fun part begins (right?)

Using your index finger, give the string (tube reversal) a head start by ‘rolling’ the sewn end into the tube.

Note to you younger seamstresses, MOISTURIZE or you'll have old wrinkly hands like mine!

I swear I get my nails done often...what's up with the camera picking up every flaw??

 Now tug on the string and the whole tube will pull through like magic.

 Now clip the string really close to the stitching and it will disappear once you iron and edge stitch the strap or cut the end off completely if you don’t need it stitched shut.

I used my strap for this sample of the Brassy Apple Maddie Bee pattern! Now available in select stores and online!  I even got a mention in the Brassy Blog!

Even though I haven’t met him yet, I already know I love him.

I’ve been remiss with posting due to an abundant work schedule, travel for work, travel for a wedding and always trying to catch up! I’ve slowly but surely been reducing the store inventory in an effort to focus on the paying job(s) and do orders on request. I’ll also have to be working on some boys stuff now that this new love is here!

Meet Brody Andrew born on March 31st at a whopping 8lbs 8ozs

Here’s the rest of his family more than a little sleep deprived.

Doesn't this just make your mouth water?

Don’t be intimidated by the title – this is as easy-easy and good for you to boot!

You’ll need: Salmon filets (as many of them as you want to serve)

Marinade per filet:

2 Tbs of whole grain dijon mustard

1 Tbs of agave syrup

1 tsp of onion flakes

A dash of garlic salt 

2 Drops of liquid smoke or a tsp of BBQ sauce

Marinate the fish for at least 20 minutes or up to one day ahead.

Get the fish good and coated with marinade, and grill for 2-3 minutes each side (frankly, it’s winter so I used my Cuisinart grill).

Avacado ‘Salsa’

One ripe avacado

One large/two small ripe tomatoes

Leftover marinade

tsp lime juice

Dice the avacado and tomato and sprinkle with lime juice. Take the remaining marinade (add to it if you don’t have a few tablespoons at least) and heat it in a small saucepan to kill any germs from the raw fish. While sauce is hot but not cooking, add tsp of lime juice, mix and set aside to cool. Once the sauce has cooled, mix it with the avacado and tomato and salt to taste.

Serve the fish with the salsa for a very easy, healthy and fancy-pants meal that no one has to know took you less than ten minutes to make.

Again, I have neglected the site and not blogged for what seems like an eternity!  I take pictures and I write the entries in my head while trying to fall asleep, showering and driving…but I don’t seem to get them ‘on paper’.

My resolution is to be more committed to the content of the site and not take so many custom orders in the shop. My poor granddaughter got one dress from me for Christmas…one lousy dress – that’s it! I feel horrible since she’s my muse for all things Suzy-Homemaker clothing.

So, now that I’ve moaned and groaned, I’ll tell you a quick bit about the holidays and New Years and a few items that I’ll be adding to the shop.

First and foremost we travelled this year for the holidays – the first time I’ve ever been away on the holiday. For whatever the reason, everyone has always gathered at my house for as long as I can remember. This last year my Mom retired to the desert and we decided to converge upon Palm Desert for some holiday sunshine.

This is the San Bernadino Mountains while a storm brews in the Los Angeles area.

Okay, I’m just going to admit it – Christmas in the desert is weird. Hearing ‘The Little Drummer Boy’ as we descended into the desert landscape just wasn’t right and both Mister and I started cracking up. While the nights were chilly, our days were generally in the low seventies and over time we relished the warmth – even spent some time by the pool. All this being said, it’s not like I live where it snows or anything, I’m here in Northern California where we whip out the snow gear at the mere mention of sub sixty degrees.

New Year’s Eve was spent at one of the lesser known Indian casinos nearby listening to KC & The Sunshine Band sing a few of our old favorites. I should emphasize the word ‘few’ since he basically whipped out about 8 songs in two hours consuming the rest of the concert with chatter, what he thought was comedy and general BS. KC also managed to change his shirt for almost every song which allowed for extensive viewing of his dancers and their odd disco/cheerleader/Tai bo dance routines. Along with the costume changes we were treated to KC’s most cheesy moves including the stare and point at the spotlight as though it’s a message from God; the fists in the air pulling down (as though it’s a cheap roller blind stuck on the roller) and then crossing across the chest move, ending in a position one can only describe as coffin-like and last but not least, the hip-grinding  and dancer dry-humping of an overweight, semi-balding, sixty-year-old disco has-been. Priceless. I say all these things as though they weren’t entertaining and yet, nothing could be further from the truth – we had a great time. We danced, we sang, we spotted celebrities and even tried our luck at a couple of slot machines.

Now that it’s a new year and I’ve been blessed with not only good health, happiness and so much good fortune I’m going to take a more measured approach to 2010. I was fortunate enough to be successful in the Suzy-Homemaker Etsy store and I worked myself into a bit of a whirlwind through the holidays. In addition to being swamped with orders for little girls’ clothes, I still have a full-time commitment to my ‘day job’ and I’m going to have to balance these efforts in the coming year. I won’t be taking as many custom orders and will be trying to stock the store with items that are in the most commonly ordered sizes and fabrics.

In addition to girls’ clothing I will be making some boys items as well. Starting with boys’ neckties in adorable patterns and fabrics.

And I was inspired by some reading I did over the holidays to start designing some other home accessories for the shop, just wait there are good things to come!

May 2010 bring good health, bountiful fortune, true happiness, unquestioning love and good times for you and your families!