Let There Be Light!

(If you get updates to my blog by email, you likely received an old post disguised as a new one yesterday.  I have no idea how it happened.  Feedburner, the tool that sends new posts out into world, has developed a random mind of its own, and must have thought it was time I said something.)

I haven't provided a bathroom update in a while (or any updates for that matter), but this is a truly exciting development that I have to share. 

The skylight was installed in our previously windowless bathroom last Friday.  Do you hear the chorus of hallelujahs?  Or, at least, the birds chirping?  And, see the little shelf created above the doorway and below the skylight? 

That's there so we can bring some plants into our new space.  I did a little research and learned that African violets and peace lilies tolerate humidity well, making them good bathroom plants.  I like the idea of having plants that flower in there.  Exciting.

Words and photographs cannot do the natural light justice.  It makes an incredible difference.  We've been wandering around the house wondering what other dark corners could be brightened up by a new window or skylight.

The walls have been framed, and the electrician has done his wiring.  Now we are waiting for the plumber to come and center the shower drain (since the shower will be bigger, the drain has to move about a foot), and remove the toilet and sink.  Then we're hiring someone to install the drywall, which will help to move this project along.  And then Matt and his dad will install the new shower.  Progress is slow, but sure.  Which is okay, because I still haven't made a decision or ordered the tile.

Lenten Rose

Things have been busy, busy, busy around here lately.  I have so many stories to tell, but no time to share them.  It was 55 degrees (but BREEZY) when I went for my walk by the ocean this morning, and look at what I found just outside our door.

 

I love how sheepish they are.  Is it time?  Just wondering.  I've read that I should trim away any deteriorating leaves.  So many of them were dead around the edges that all I was left with were the new, flowering stems.  These plants are not exactly thriving.

But, they are welcome, nonetheless.

It's possible we'll break the record of 67 degrees today.  I'm looking forward to the warmth and sunshine.  Have a great day! 

Apple Pear Cranberry Crisp

I had to put together a dessert for an impromptu gathering the other day, and the Barefoot Contessa came to my aid once again.  She's so darn reliable.  This was easy, and a crowd pleaser, so I thought I'd share, in case you're looking for a warm and fruity treat to liven up the winter days.  I would imagine that you could vary the fruits with good results.  Apple Blueberry or Apple Raspberry sound pretty good to me.  I also used less fruit (2 pears and 4 apples), because it was what I had, and it worked out fine.

Apple Pear Cranberry Crisp
Barefoot Contessa

4 ripe Bosc pears

6 Macoun apples (I used Fuji)

3/4 cup dried cranberries

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg.

Pour into a 9 by 12 by 2-inch baking dish.

Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. Serves 8.  (We served 12.)

It came out of the oven and was devoured so quickly that this was the best picture I could get of the finished product.

Enjoy!

Raising the Roof, Changing My Mind

Continuing on the every-other-week (or so) bathroom renovation schedule, Saturday was Day 4 of intense activity upstairs.  I tried to capture some better pictures at the end of the day, but the view of the high and lovely pitched ceiling that I witnessed at lunch time was mostly covered up by an old gray tarp.  Still, I have a few dark and mediocre glimpses to illustrate the progress. 

They framed the upper portion of the wall that will extend into what was the attic

and revealed this.

While we've only added 21 inches of width to the bathroom, the high ceiling makes it feel like it has more than doubled in size.  We took some measurements for a skylight, which is going to open things up even more.  Raising the roof was an excellent idea.

In the meantime, I have been struggling with my tile decision.  I had been hoping to place an order for these 2 x 8 beauties (note the rough edge, and the seaglass color),

with the idea of creating a space that looked somewhat like this.

House Beautiful

But, it turns out that the rough edge is no longer available, and the 2 x 8 is no longer available, and I can get a 3 x 6 with a smooth edge, but the price has gone way up.  Sigh.

My tile consultant/mother has been telling me to check out ming green marble, and I dismissed it several times, until Saturday, when I Googled it.  The internet is a wonderful place, as the nicest image result from my search brought me to a blogger in Denver who put ming green marble subway tiles in her shower.

Hmmm.  I kind of like that. 

Glass tile is not only expensive, but the experts tell me that you shouldn't attempt to do a full shower install yourself if you don't know what you're doing.  Glass tile is tricky.  So, we were thinking of paying for the glass, and someone to install it.  We could install the ming green marble ourselves, and it is HALF the price of the 3 x 6 smooth edged green glass tile I'd be settling for.  So, I'm really thinking about this.  What do you think?

What's Your Favorite Tomato?

I know I said I wasn't going to buy any seeds, but I've been finding these lists of favorite tomato varieties, and I don't know if I can help myself. 

Lynne from NPR's The Splendid Table picked three favorites from 2011: Vorlon, Cosmonaut Volkov, and Bloody Butcher, which can all be found at rareseeds.com.

I also found Cosmonaut Volkov at The Hudson Valley Seed Library, which has lots of interesting varieties, including Green Zebra, Yellow Pear and Black Krim, some of Nigel Slater's picks that he notes in my favorite new book.

Slater also likes Sungold and Brandywine (me too!), Gardner's Delight, Costoluto Fiorentino, Marmande, Auriga, and Orange Santa.

One of the local gardening bloggers I follow grows 20 plants a year and likes Green Zebra, Cherokee Purple, Clear Pink Early, Black Krim, and Black Cherry, to name a few.

My original plan included planting seeds saved from last year - a friend's family heirloom, Brandywine, and Black Cherry - and buying Sun Gold from the store.  The first is a must, but I can always pick up Brandywine from a local garden center,  and we could make another trip to Vermont for a Black Cherry.  If I'm going to give this seed starting thing a try, maybe I should try to grow some things I can't buy...

I know I should be selective, because I don't have a lot of space and this is my first attempt at growing tomatoes from seed.  I'm leaning toward Cosmonaut Volkov, a sweet and tangy tomato, good for fresh eating.  Or, Black Krim?
Do you have a favorite tomato variety?  What kinds have you grown in your garden? 

Valentine's Day Chicken Mole

I've been looking for a reason to try these dried ancho chiles I bought from Penzeys, and stumbled on this recipe of Martha's.  A slow-cooker recipe was perfect for last night, so we'd have a nice dinner ready for us when we got home. 

Ancho chiles are on the mild side of spicy, but there's a chipotle in there, too, which is a little higher on the heat scale.  Make sure you buy nicely trimmed boneless, skinless chicken thighs, or you'll end up spending more time than you have in the morning preparing this delicious meal.  Good slow-cooker recipes are hard to find, in my opinion, so this one will definitely get repeated.

Slow-Cooker Chicken Mole
from Martha Stewart,  Everyday Food, December 2011

4 pounds boneless, skinless chicken thighs (about 12)

Coarse salt

1 can (28 ounces) whole tomatoes

1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed

1 large chipotle chile in adobo sauce

1/2 cup sliced almonds, toasted

1/4 cup raisins

3 ounces bittersweet chocolate, finely chopped (1/2 cup)

3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Fresh cilantro leaves, for serving

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker.

In a blender (I used a food processor), puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.  (Serves 6.)   We had rice pilaf and an arugula salad on the side.

I hope you all had a nice Valentine's Day!

Reno Progress and Chocolate Pudding

It snowed all day Saturday, but none of it stuck, so there was no snowshoeing.  We did find a nice trail in the woods along the river to walk on.  And, I spent a ridiculous amount of time removing veneer from a chest that I will not be ready to share with you until next week.  At the end of the weekend, all I have to show for myself is my husband's work, and some chocolate pudding.

They did some more framing upstairs in the bathroom, putting a hatch at the back of the bedroom closet so we (they) can get at the shower plumbing,

and installing the pocket door frame at the new entrance to our bathroom.

See how the wall will extend to give us more space at the sink?

And, the ceiling is gone. 

Next they'll put wallboard up in the closets, and then they'll remove the beams and insulation from the ceiling so we'll be able to see just how much space we're gaining.  It's going to be about three feet at the highest point.  The bathroom feels enormous (by comparison) already.

So, on to the pudding.  This is supposed to chill for 30 minutes before serving, but I tasted it warm with no regrets and might not bother next time.  The recipe says it makes two 8-ounce ramekins worth, but I filled four of my (must be 4 ounce) ramekins, and can't imagine eating twice as much.  It's made with bittersweet chocolate, so it is rich.  And delicious. 

Chocolate Pudding
(from Gourmet)

1/2 cup sugar
2 Tablespoons corn starch (I might use less next time)
4 ounces bitterweet chocolate (I used Ghiradelli chips)
1 and 1/3 cups whole milk
1 large egg yolk
1 Tablespoon unsalted butter
1/4 teaspoon vanilla

In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.

Divide pudding into ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.