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Showing posts from March, 2010

The Results are in...

Brown Sugar Bundt Cake

It was ok. The kids loved it, but I have to say it was too sweet.

But here is the recipe for those interested.

A 10-inch tube or bundt pan

2 sticks (1 cup) unsalted butter, at room temp.
1/2 cup shortening
one 16-ounce box brown sugar (light or dark, about 2 1/4 cups)
1/2 cup sugar
5 large eggs (room temp)
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
2 tablespoons vanilla Extract
1 cup chopped pecans
Cream Cheese Frosting (optional)

Position rack so cake sill sit in middle of oven and pre-heat oven to 350 degree F. Line the bottom of your tube pan with parchment paper and spray the sides and bottom with baking spray.

Cut up your butter and shortening into pats and drop into bowl of mixer. Start engines and cream on medium speed.

Combine sugars together in seperate bowl, then add them 1/2 cup at a time to the creamed mixture.. beating 1 to 2 minutes between additions.

Add the eggs, one at a time, beating 1 to 2 minutes between additions.

Dry Whisk your flour a…

Sunday's Brown Sugar Bundt Cake

(with Florence, the judge)

(Florence' Mom, Tor, helped with icing and decorations. Great solution to weird icing.)

And the verdict!?

What a lovely Bloody Mary!

Taking a break in Brooklyn is so easy, so peaceful, so.... yummy.

Tor and I went to pick up my gorgeous old Raliegh from the bike shop, and were famished so we decided to check out the semi-new "prime meats" that opened down on Court Street in Carroll Gardens. I happen to be a vegi-fish-bacon-tarian, so a place sounding like a joint that's named for, well, meats that sound like they hack a cow out back... well you would think it not in my liking. However, they have a great salad menu, yummy soups, breakfast choices...

And Lovely lovely Bloody Mary's! That alone could have been a meal. Yum.

"Prime Meats is a "farm to table" restaurant created in the spirit of the inns and dining rooms found in New York at the turn of the century. Prime Meats is influenced by Germanic alpine cuisine and the menu pays tribute to the American artisan movement; featuring local and fresh ingredients, prepared simply and honestly."

It was so peaceful sitting here in the…

Esquire (abbreviated Esq.) is a term of British origin, referring only to males, and used to denote a high but indeterminate social status

Last Tuesday night, I found my self eating the most delicious food at a small and fabulous Esquire Party.

Hosted at the newly opened restaurant Faustina in the Cooper Square Hotel, the food by Chef Scott Conant and Klaus Ortlieb was amazing. Oysters on the half shell with a mojito like garnish... The most delicous Polenta with Mushrooms... And ravioli to die for. Yum.

Oh, and my dearest friends Victoria & Nick (Sullivan), Daniela & Jelle and my fabulous husband, Mark were all there. What could be better! Yummy food, yummy People!

Victoria's highlight of the evening.. meeting with Phillip Lim. She happened to be wearing on of his pieces.

Course we are so lazy with our iPhones these days we forget to bring cameras, then we are left to experiment with candles to get some light on the picture in the back of a dark bar.

This is my favorite moment, when Tor teasingly left us stranded as she teetered off with two young boys.

But she came back... and this is my experimental …

Mamma Cooked a Bundt Cake

I've taken baking by the reins, and I'm just going for it! My first, was the Peach and Rasberry Tart, which I modified into the Pear and Blueberry Tart. So far my favorite. But this weekend I baked a "Sour Cream Pound Cake", which I call "Lemon Bundt Cake". It's so lemony, the name needed to be modified. And I used my new Bundt pan, so I had to add that into it's newly modified name.

When I first started this new hobby, I used a recipe (for the Rasberry tart) that while good, left out a whole lot of information. How is one novice supposed to know what "creaming" is, or the finesse of "adding eggs", or yet the importance of doing it correctly. I didn't know to alternate wet and dry ingredients... slowly. To let the batter flow gently into the pan, then gently tap it to let it belch the bubbles out. Also, about "sifting". How you really don't need to do that much anymore as the way flour has been produce…

Muse: live at Madison Square Garden

Friday night I went with Daniela to see one of my favorite bands, Muse. I had purchased the tickets pre-sale online through the bands site. Something quite rare for me. I'm usually the last to find out about something. But I made it. It didn't give me an option as to were to sit so I just selected the slightly higher priced ticket.So after months of waiting, the day arrived. When we got there we were turned away at the front and told we needed to go around the side!

Oops. Without even realizing it I got the way cool standing only tickets! Right up and close!

All I have to say is amazing! Truly a spectacular performance and talent.

I took all these photos from my iPhone and posted this post via iPhone. I also took some amazing video, although the sound is distorted at time, due to the fact that we were just so close to the amps. Yes my ears are still ringing!

Here is some video footage...


Finca Rosa Blanca, Costa Rica | Part 5 | Interiors

And, the last of the photos... inside Finca Rosa. Obviously, I highly recommend a visit here.

Finca Rosa Blanca, Costa Rica | Part 4 | on the inside

The Art of Costa Rica...

Finca Rosa Blanca, Costa Rica | Part 3


I nicknamed this the Thinking Tree

A real sign that we had indeed come to the end of the rainbow

Odd little flowers from Ompa Lumpa Land

Where the wild things are

Finca Rosa Blanca, Costa Rica | Part 2

The Amazing iron-work of Finca Rosa Blanca...

Finca Rosa Blanca, Costa Rica | Part 1

Greetingsmy friends, fans and inspirational bloggers! This week I will be posting some pictures from one of the places we stayed at in Costa Rica.  I just need to dedicate a whole week to just Finca Rosa Blanca.. cause I'm in love.

Finca Rosa Blanca 
Coffee Plantation and Inn San Jose, Costa Rica
A truly amazing place. Beautiful grounds, lovely villas and perfect weather. And, most importantly, the staff was amazing. We just loved it so much, we fantasized about living there permanently.