I need to get my booty in gear

It's been snowing and cold! It's definitely been putting me in the Holiday Spirit.

I am still struggling with my stocking cuff. I managed to run out of fabric yet again without anything to show for it. I found this picture I ripped out of the Anthropologie catalog last year patiently waiting to be filed under "Christmas" in my craft binder. I wish I would have found this about a month ago, it would have helped me immensly. As you can see there is a front view of the laced up cuff.

I bought the December issue of Livingetc the other day and fell in love with how they have displayed Christmas ornaments (see pic below). I have been searching for a way to display my pickles, and I think I am going to try this technique this year. I also am planning on photographing each pickle as I unpack them. It has been requested in the past that I create something like a pickle encyclopedia where those people in my life who buy me pickles can see which ones I have so as not to purchase duplicates. I have to admit that I have been guilty of that myself. I see a pickle somewhere and I buy it, only to bring it home and find that I already had it.

Also in Livingetc. Wood stockings. I LOVE these. UPDATE: Mom says that these are sock forms from the days before elastic kept our socks up.
Again in same magazine, wood mounts. I SERIOUSLY dig these. I had a 3-D Design class in college where we had to construct animals out of manilla folders using the very technique used to make these mounts. If only I had a wood shop. Well mom, I guess you know what we will be using your scroll saw for the next time I come home to visit. He he he....

T-Day Food Recap

The Glorious Timpano:
Timpano Innards:
After: ....ugh...ate....too...much...
I have to say that the surpise star of the Italian Thanksgiving was the Butternut Squash Lasagna from Giada De Laurentiis. We had vegetarians over for dinner and the timpano is meat heaven so I had to come up with something besides a gigantic lump of dough filled with pig, pig, and more pig. I would have never have made it otherwise, but man! It was SERIOUSLY delicious! I don't think I will ever make the timpano again. It was fun, and it came out GREAT but the taste wasn't worth the enormous effort. I will, however, be adding the lasagna to my binder of "keepers".

Triple Chocolate Glory

We celebrated Jeffy's birthday this week and I always make him a chocolate cake. Except for last year when I told him I would, and then didn't. I had to make up for it this year so I decided to make the Triple Chocolate Mouse Cake from the Jan 2006 issue of Martha Stewart Living.

I had to get the special ramekins to make the wee cakes:

You make two kinds of mousse for this cake, a bittersweet chocolate and a milk chocolate. I have never made mousse before and I think that I could have mixed the bittersweet a little more thouroughly. I was afraid of deflating my whipped cream so I didn't mix it as vigorously as I did the milk chocolate. I also did not put the mixture through a sieve like it says in the recipe. ( I don't have a sieve) I didn't use a piping bag and tip either, I just used a ziploc with the end cut off. (I don't have tips big enough) Here they are all trussed up with their parchment collars:

Voila! Served with a shot of espresso:

I made the cake the day before, and I think I over cooked it just a bit because it was just a wee bit dry, but that's being a little nit-picky. They were absolutely DIVINE.

We have four more left if anybody wants one!

Work In Progress - Skate Stocking

The current issue of Mary Engelbreit's Home Companion has a little blurb on pages 44-45 about making a Skate Stocking. (also seen on this page) I have been having difficulties with my cuff, trying to figure out what I wanted it to look like, what color it would be, would it lace up the front, stuff like that.

The cuff on the stocking in Home Companion is PERFECT. Ribbon ties and a button. Problem solved! My next hurdle is to figure out what color to paint the blade. My mom and I cut them out of scrap plywood with her scrollsaw. That was fun. A scrollsaw is like a very scary sewing machine. One that could eat your fingers if you are not paying attention. I am thinking I may apply a stain of some sort...I think I want to keep the grain of the wood visible.

I chose a gorgeous chocolate brown jaquard that was on sale at Joann's for the body of the stocking and appliquéd a brown toe-cap and heel. Earlier I said I was going to look for old leather or thrift the fabric from Goodwill, but I just didn't see enough of anything that would work. The stocking will be lined with a dupioni that is the exact lighter accent brown color on the jaquard fabric. So far I am very pleased.

Insert Clever Title

Well. Macaroon update: utter failure.

I won't bore you with the gorey details, let's just say that these little cookies need more time and attention to perfect than I have time and attention to devote to them. Next up: either caramels or marshmallows. Time is growing short as it's ALREADY NOVEMBER.

I have to give a shout out to my main man Super J. He and I are going to be up in Seattle on Friday November 17th at Portalis Wine Shop and Wine Bar pouring the fabulous wines he makes. Come see us and say Hi! I'll pour you some wine. In the November issue of Wine Enthusiast McCrea has three wines rated in the 90's that Jeffery worked his hind end off to make and I am so proud!

This year we have decide to have an Italian themed Thanksgiving. Somewhat inspired by the movie Big Night(one of the best food movies ever). Instead of a Turkey I am going to attempt the Timpano. I have already bought the special enamel bowl and have decided after a little research to use this recipe (PDF). Our friend Les, who is Italian, is going to be here and he is a fabulous cook. He and I are going to throw down in the kitchen wearing matching Chef's jackets. He bought me one after last year's Thanksgiving when I "ooh-ed and aah-ed" over the one he was wearing. I also found a recipe for a Pumpkin Tiramisu I am going to make for dessert. I can't decide whether I am more excited to cook or to eat.