Tablescaping for an Impromptu Occasion

Hello my friends... I'm back from my Summer adventures and (though absolutely exhausted) eager to make up for lost time on the blog- so you, lucky readers, get two posts today! First up, you can find me at Maggie Rose with a tablescape that makes the most of an inexpensive bouquet...

My arrangement of spider mums has been an appropriately festive touch, because we have much to celebrate in the WarLock household. For one thing, today is my birthday (not that 26 merits any particular excitement), and for another... Adam and are officially married! Between those two items, I have plenty to talk about in my second post today. Check back later for some pretty pictures of our little ceremony (the "Part One" of our wedding festivities) and the lovely gift my fellow gave me today.

Spring Gallery

Last week's visit from a swallowtail butterfly prompted me to add some signs of Spring to my decor, starting with a new gallery wall in my living room.

I've been tweaking my living room for months trying to get it just right. When my workspace was featured in Where We Blog From back in November, my desk occupied the corner by the windows. To make the room more comfortable for my Thanksgiving guests, I rearranged and hung new art (as seen below). 

It was an improvement, but the art looked stale and washed-out to me. Finally, last week I found the solution! The Ikea picture ledges allow me to layer frames for more impact, and their modern lines make my eclectic art collection look more graphic than granny. I also realized that I was using the wrong metallic- doesn't that antiqued gold look warm and rich against my mauvey-gray walls? I'm still waffling on adding more color to my decor, but for now, a little glimpse of blue sky goes a long way!

The cloud painting is a promo postcard from an art gallery, and my set of vintage butterfly prints ($5 on eBay years ago) acknowledge the season. The framed W (for WarLock, of course) is perhaps my cheapest and easiest DIY to date. I picked up the golden letter ornament for $1 at Restoration Hardware, mounted it directly onto the cardboard backer of the Ikea frame, and added a guinea feather for good measure. Under $20, under 20 minutes, and I love it. It ties the colors and textures of other pieces together, and the curved line of the feather balances the arrangement. It also happens to be a preview of the themes I'm using for the wedding... so I get a little "I-can't-wait" thrill every time I look at it!

The last and best addition to the living room is the industrial swing-arm wall lamp, a lucky $30 find at Jeremy's in Berkeley. I'd purchased it for my bedroom, but it did something amazing for this formerly  unlit and unloved corner: it turned it into the coziest nook in the house.

I think I'm finally on to something. Anyone else redecorating this Spring?

Gearing Up for the Holidays?

It's November, and time to set things in motion for the holiday season. This year I'm scouting for gifts that are memorable and shippable/carry-on-able, since we're not yet sure where we'll be at Christmastime!

Industrial chic always seems to come in a rusty, half-ton, impossible to gift-wrap package. Not so with these gear candleholders (CB2, $6.95 each). 

They're well priced, unisex, and best of all, a scalable gift: present just one to a holiday party host, or give seven to your best friend as a statement piece for their enviable loft apartment. These are a little modern art, a little steampunk, and heck, so universally appealing (I mean, who doesn't like tea lights?) that I'm tempted to buy 10 to have just in case.

Speaking of universally appealing, have you all seen Ez's new Gifted Magazine at Creature Comforts?

It's amazing. Read it, unless you're a member of my immediate family. In that case, don't peek, or you'll likely spoil the surprise for your present this year. Seriously, it's that good- I am stealing every idea.


Anyone else getting a head start on their holiday shopping?

Kitchen Chemistry: Soup

I'm a girl made for Autumn. An apple pie-baking, wool scarf-swathed, college football-obsessed girl who waits impatiently for the day when glaring summer ripens into glowing fall, when it's time to bring out the biggest stockpot and make soup. Adam is back today with the first in a series of soups that celebrate the season (without dipping into your pumpkin spice latte budget!).  

Soup is the ultimate autumn meal- warmth, color, and rich fall ingredients are just the thing to impress my just-in-from-the-cold guests with my culinary genius. Take, for example, my Taco Soup.

This dish is milk-based (or half & half, or cream, depending on your latitude/metabolism), and utilizes canned black beans and whole kernel corn as primary texture elements. Condensed cream of chicken soup is added for thickness and complexity of flavor (but can be omitted to modify this recipe for vegetarians). My Taco Soup is seasoned with sharp cheddar cheese, garlic powder, onion salt, chili powder, ground cumin, and cinnamon (a side note: from Southeast Asia to New England to the American Southwest, no spice crosses geographic and culinary boundaries like cinnamon).

I garnished the bowl with sour cream, shredded cheddar, red pepper flakes, lime, and chopped cilantro. Elizabeth made the tortilla crackers- they're analogous to oyster crackers in clam chowder, and they were delicious.

For another bowl of soup, check back next week for part II in this series... or watch my Salmon Bisque tutorial videos, here, here, here, or here!

Kitchen Chemistry: More Bang for your Buck

Adam is back today with a colorful (and economical) favorite...

There are many dimensions to a good recipe, one of the LEAST important of which is CO$T. Complexity and quality of food is often achieved by using more numerous or higher priced ingredients- but there is a point of diminishing returns. I have yet to encounter Kobe beef wrapped caviar, or saffron-stuffed sea bass shallow-fried in truffle oil. These dishes would be decadent to an uncomfortable extreme, overwhelming the palate as well as the pocketbook. Money can only take a cook so far. In fact, the most talented chefs are restrained, subtle, frugal, and inventive- more likely to emphasize a single quality ingredient rather than bombard the diner with several. In this spirit, I present my Hoisin-Black Bean BBQ Chicken & Asian Slaw.

Before we get to the recipe, let's break this down. Fresh ingredients are almost always more expensive than dried/canned/frozen ingredients. Careful appropriation of both fresh/high quality/expensive AND preserved/generic/cheap ingredients is the only way to achieve great flavor on a modest budget (and our budget is certainly modest). To get mathematical, an inexpensive dish should be 80%-95% "cheap" by mass/volume. To use a sports analogy, there are Utility Players (texture, volume, structure, starch, & fiber) and All-Stars (flavor, seasoning, garnish, fat & perhaps protein). In preparing this dish, I deliberately selected a few unusual and expensive ingredients as flavor highlights (like fresh basil & ginger and Thousand Year fermented black beans), but the other ingredients were comically cheap (Top-Ramen, need I say more?), helping to bring the whole package into a reasonable price range.

The Asian Slaw is a simple mixture of chopped purple cabbage, diced radish, diced sweet onion, and crumbled Top-Ramen. It was seasoned with the Oriental Top-Ramen packet, rice wine vinegar, salt and pepper. Grilled pineapple rings and grilled sweet onion were added as flavor accents. All of these ingredients fall into the preserved/generic/cheap category.

Frozen dark meat chicken was barbecued in my Hoisin-Black Bean Sauce. To make this sauce, sauté minced ginger (4 oz), black bean garlic sauce (4 oz), chopped sweet onion (6 oz) and sambal (1-2 oz) in minimal vegetable oil. Deglaze with generic mirin, add a generic hoisin sauce (24-32 oz) and seasoned rice wine vinegar (6-8 oz), then simmer for 20 minutes. Strain this mixture and cool. Add the zest and juice of 3 limes and 1/2 of an orange. Add salt, pepper, and chili paste to taste. You'll have plenty leftover after you've sauced your chicken. This sauce can be (and was) used a condiment, marinade, or glaze. It's a fantastic addition to grilled fruits, vegetables, or caramelized onions.

Fresh basil and sliced orange were served as bright garnishes (and palate cleansers). 

Elizabeth's contribution to the meal was a sake cocktail: cheap sake from Ranch 99, a bottle of seltzer, a can of limeade, and canned pineapple rings, curled orange peel slivers, and maraschino cherries skewered on a chopstick. We got a whole pitcher for far less than a couple drinks would've cost us at a bar (plus I didn't have to tip the waitress).

The plating style integrates all ingredients, resulting in a three-dimensional landscape of food. This is a typical example of my culinary style: a stratified taste adventure for less than $5 per plate (economies of scale apply).

John Derian for Target (Please Sir, may I have some more?)

John Derian's website is pleasure spiked with pain for me- I want one of everything but can't afford one of anything. When I heard that he'd be designing a collection for Target, I was ecstatic (especially when I found out that everything would be under $25).

Of course, I couldn't wait to get my hands on the goods, so I joined Gilt Groupe and snagged a few pieces at their preview sale.

I'm usually hesitant to buy melamine (I prefer the look and quality of glass, ceramic, wood and metal... and I don't want my apartment to look like a daycare center), but items like this feather tray don't disappoint!

The line launches this Sunday, September 5th. Needless to say, I'll be one of the crazies lining up early.

Ikea Style

There's something about Ikea that makes me want to fill myself with Swedish meatballs and fill my trunk with flatpack furniture. I'm not really one for primary colors, so it thrills me that the Ikea aesthetic seems to have matured over the years, embracing subtlety and traditional shapes. Look at all the goodies in the new catalogue!

The Närhet glasses for dessert wines, champagne, whites, & reds are a toast to sophistication.

The Gislev rug is a lot of graphic bang for only 20 bucks.

I can envision either of the new greige-stained Hemnes glass-door cabinets in my bedroom. 

Maybe to showcase a shoe collection?

I wonder if a clever crafter could customize the Florö slipcovered bedframe- perhaps with upholstery studs or ribbon trim?

The new catalogue also boasts some beautiful styling. As if I wasn't tempted enough by the low prices, they have to make everything look so magazine-fantastic.

This is exactly how a nightstand should look!

This is my favorite spread of all. The styling is so of-the-moment, and I love the over-shelf gallery. 

And look: curiosities!

Anyone else crushing on the new catalogue?

Stranded Without an Island

Our new apartment's kitchen is the largest and most functional that we have ever had. We have a double sink with a disposal (neat), a dishwasher (convenient), and a range hood (a godsend for anyone who doesn't want their entire apartment and all fabrics within to smell of crispy bacon). We even have enough outlets to make four slices of toast, blend a smoothie, mix a batch of batter, grind some beans, pull an espresso shot, and fire up the George Foreman all at the same time. It's a modern miracle.

The only real problem is that the above-mentioned appliances take up a lot of prime countertop real estate, and the space that remains is ill-suited for an active kitchen: a lumpy surface of uneven tiles with cracked grout. It makes for a wobbly cutting board and an anxiety attack every time something spills.

So, Adam and I set off in search of an island. We explored Ikea, but didn't find the blonde wood or stainless tables particularly appealing. I ventured into Craig's List and found even less appealing Ikea cast-offs. And then, I landed on the Crate & Barrel website.

The C&B French Kitchen Island

Oooh la la. The Carrara marble top is practical and gorgeous, the structural base is ideal for storage but still elegant, and it's a comfortable height for my tall chef. Naturally it's a ways out of my budget. Quite a ways.

My attempt to find a less expensive option was a bust: I found beautiful alternatives, but they're in Illinois and at least five times the price. Oops.

Custom-made reproductions by Old Plank Road Antiques

I turn to you, Dear Readers! Any ideas for an island alternative? If not, I'll be forced to haunt Crate & Barrel Outlet for a damaged floor model...

*le sigh*

Dressing Up the Bed

I mentioned earlier that I was still acclimating to the weather here in Berkeley. That means relegating my black turtlenecks to the back of the closet (with a heavy sigh), and shopping for layers. Same goes for our bed!

I love the notion of outfitting a bed. Duvet covers are like the classic foundation pieces in your wardrobe: the standby pair of jeans that just feels better wash after wash, the crisp khaki shirtdress that looks equally chic with flip-flops or I-mean-business heels. Comfortable, practical, ready to be accessorized.

Neutral linen seems the way to go for a Spring-weight duvet, and I'm seeing it everywhere. 

This post at The Little Big House had me ooohing and ahhing. 

Images courtesy of This is Glamorous and Blueprint Bliss.

And, of course, there's the Belgian Linen collection at Restoration Hardware.

Glorious and far-fetched, at $70 per pillowcase...

Luckily for me, I also spotted the trend at Ikea, where a mere $25 bought me a duvet cover, matching shams, and a new bedding staple. 

It's sweet with country floral pillowcases (made by my Mom)...

And dreamy with velvet shams from Pottery Barn and the West Elm pillowcases that I couldn't resist last fall.

And Matilda approves.

I don't know about you, but I feel an afternoon nap coming on...

Kitchen Chemistry: Steak on a Sandwich on a Budget

Adam here. It seems that about 60% of my posts involve flank steak. It may be difficult to understand our enthusiasm for this cut of meat until you've tried a few of our recipes. Flank steak is fantastic hot or cold. It can be paired with sweet, sour, savory, or pungent sauces. It is one of the few foods (along with stew and roasted turkey) that actually tastes better as a leftover. Additionally, for a couple like Elizabeth and I, a two-pound steak is usually enough for dinner, a midnight snack, a treat for Matilda, and a brown bag lunch the next day. This is very economical (in terms of time AND money) for a struggling family scraping by in the most expensive state in the union.

This steak started out (along with two of its brethren, which were devoured before we could locate the camera) at Andronico's market, and then made its way to the Aquatic Park in West Berkeley for a brief charcoal grilling. Grilling meat at the park is a truly Hobbesian experience, which requires one to build a fire and defend your meat from stray dogs, stray owners, and the recently released prisoners who inhabit said park. You also have to drink your beer on the sly, as that sort of thing can lead to a heavy fine (the only hope California has of balancing its budget is to fine people who can't afford their own grill).

I marinated this steak in vegetable oil, apple cider vinegar, salt, black pepper, onion powder, and a tiny bit of cayenne pepper prior to grilling. Traditional charcoal briquettes were used, along with 50 mL of hexane from the lab to accelerate the process. The flank steak was then refrigerated (to immobilize the juices) and slice thin on a diagonal to elongate the grain of the meat. I will persist in calling this a sashimi cut until someone with credentials corrects me.

Our sourdough loaf was toasted and lightly coated with white truffle oil. Be aware that truffle oil permanently "truffle odorizes" anything that it touches. No amount of detergent can take truffle oil down. You should dedicate a basting brush for this ingredient and segregate it from the rest of your cooking tools.

My bleu cheese spread was prepared with one part crumbled Gorgonzola, one part Cambozola, one part cream cheese, 1/2 part unsalted butter, and salt and pepper to taste, warmed and mixed to a creamy consistency.

The rest is easy. Shove everything (including some baby arugula) between two slices of oiled bread and enjoy. We recommend pairing your sandwich with a strong red wine, as mere beer cannot compete with such a powerfully flavored entree. 

I included sliced Braeburn apples and a few green grapes as a palate cleanser between bites and sips.  Elizabeth testifies that the slice apple works well as another layer in the sandwich. (Editor's note: The apple is a sweet and crisp element that lightens each bite, making it much more suited for a warm-weather luncheon!) However, I scarfed mine before I could try this out, and she wouldn't give me a bite of hers. I guess that's something to try next time...

A Tip for the Last-Minute Gift-Giver

Ah, December 23rd, the day when you realize that you have left your brother-in-law/dentist/dog-walker/favorite-Seattle-blogger off of your gift list. It is time for a gift on the fly, and the very thought of elbowing through hoards of panicked shoppers at the mall makes you hy-per-ven-ti-late...!

Take a deep breath.

The solution is right around the corner at your local market. Admit it, if you're behind on gifts, you're probably missing a few ingredients for your holiday feast as well (oh $#@*, need eggs for the pumpkin pie!). We're not suggesting that you give anyone day-old Santa-shaped cookies wrapped in a plastic grocery bag (in fact, having received this exact present before, we'd strongly discourage it). Supermarkets are stocked with incredible treats that you may have overlooked during the chore of weekly grocery shopping. We like to think of Christmas as the time to buy our loved ones the items that they couldn't justify buying for themselves. In more prosperous years, that might mean electronics or precious metals, but this rotten economy has made this a Christmas of simple pleasures. Wouldn't it feel special to receive the fancy olive oil or exotic imported salt that you always deny yourself?

As for us, getting a bottle of wine really lights us up (especially after we've opened it). If we're going to be living just a quick jaunt away from Wine Country, we've got to build up our cred. You know, "Ah yes, the '87. Oaky, but do I detect a faint aroma of cherries...?" Our budget is really putting our wine education on hold, so we'd much appreciate a bit o' primo vino. We aren't wine snobs yet though- you won't hurt our feelings if you buy us a crappy wine. We won't drink that swill, but we'll certainly unscrew the top and pour it into one of Adam's cooking concoctions!

Alcohol in gorgeous packaging is sure to please these bloggers. We'd probably leave the bottle on the shelf long after the last drop has been drunk.

This bottle has got us all wrapped up in its tantalizing tentacles. 

We may not know much about wine, but we do know that we should like a Syrah.

Photo Courtesy of Christopher Robbins, Cool Wine Labels Blog

These clever labels appeal to our devious natures, and the name certainly does the wine credit!

Photo Taken with Elizabeth's iPhone, Second Image & Wine by Francis Ford Coppola Winery

The great thing about food and wine is that it's easy to wrap. Gourmet tidbits look amazing piled in a basket, and wine boxes are fun to customize (or try a mailing tube!). Anyway, stop stressing over last minute gifts and remember that the fastest way to a friend's heart is through their stomach.

Wishing you a delicious holiday,


Adam & Elizabeth