Recipe: Cranberry Relish

A Sharing Recipe

This one isn't actually mine. Unheard of, I know. But this recipe was gifted to my family and my classmates by my kindergarden teachers, and we share it with all who like it. It's so delicious on the lentil loaf, and I've been told it's the cat's whiskers on turkey ;) So keeping with tradition, I share with you this simple fresh relish.

Ingredients:

1 bag fresh cranberries

1 navel orange

1/2 cup sugar

Directions:

1. Wash cranberries and orange thoroughly. Even the outer peel of the orange, it's goin' in there.

2. Chop orange up into largeish chunks.

3. Food process orange to mush, then start adding cranberries and sugar until all are incorporated and a puree texture achieved.

4. Allow a good hour in the fridge before eating. A nice reaction happens between the sugar and the berries allowing for a lower acid level and a sweet finish on the tongue!

ENJOY!

BKBTY

Recipe: Green Bean Cassarole

Don't Get Me Started About Beans!

Another yearly favorite which needed some re-working is the green bean casserole. Now here's the thing, you can sit me down in front of the ol' canned soup, canned beans, canned fried onions dish and I will eat the whole thing. The only problem is that all those things are pretty dreadful for you, in terms of MSG and BPA. I was sure there was a way to make a yummy, indulgent, casserole, free of those chemicals, but true to the concept. So this is what I came up with.

Ingredients:

1 tetra packed box of mushroom soup (you need 11 oz for the recipe.)

1/3 cup organic neufchatel cheese or organic low fat cream cheese

2 16 oz bags frozen "french cut" green beans, well thawed and well drained.

1 shallot (or 1/2 onion)

1 cup sauteed chopped white button mushrooms

1/4 cup milk

s & p to taste

Directions:

1. Thoroughly thaw and drain green beans. The worst is extra green bean juice. It's bitter, and will make your casserole watery. Use a large colander and with a paper towel press the green beans to help extract extra liquid.

2. Saute mushrooms in coconut or pasture butter until soft but not browned. Drain.

3. In a food processor mix soup, cheese, and milk to a condensed cream of mushroom soup texture.

4. In a large casserole mix beans, soup mixture, and mushrooms.

5. Saute shallot or onion with coconut oil or pasture butter to a golden brown and mix one half into the casserole but leave the other half aside.

6. Bake uncovered at 350 for 30-40 minutes until bubbling.

7. Top casserole with remaining shallot or onion and bake 5 more minutes.

8 Let cool for 10 minutes

ENJOY! 

BKBTY

Recipe: Mushroom Gravy

Good Gravy!

My favorite part of Thanksgiving is stuffing and mashed potatoes, but they need gravy, or they just don't sing! I got tired of canned mushroom gravy, and given the amount of BPA now found in can lining, here's a mushroom gravy that's from scratch, and is SOOOO good. You can make it as soup all year round!

Ingredients:

Two cups chopped mushrooms (any kind you like!)

 1/2 shallot chopped in half again

 1/2 clove garlic chopped in half again

 2 cups water

 2 tbsp pasture butter

 1 tbsp Organic Coconut Oil

 1/2 tsp xanthan gum (more if needed)

 1 tsp black pepper

 1 tsp iodized salt

 2 tsp fresh thyme

 2 tsp fresh rosemary 

cheese cloth

Directions:

1. cook mushrooms  1/4 garlic 1/4 shallot with 1tbsp coconut oil until soft. *

2. In separate pan add butter, remaining garlic and shallot, water, salt, pepper, and fresh herbs in cheese cloth sachet. whisk in gum. bring to a boil and let thicken (about ten min)

3. Remove herbs in cloth, garlic, and shallot. Discard.

4. Add mushrooms from pan.

5. Put in blender or food processor until smooth. if too thick more water can be added!

* For this recipe, do not chop up or mince garlic or shallot, simply cut into halves and then cut one half in half again. We want the gentle flavors of each cooked in, but the mushrooms must be the stars. 

ENJOY!

BKBTY

Recipe: Lentil Loaf

Lentil Loaf

Yes, I make a lentil loaf at Thanksgiving, and you know what? It's a lot better than you're assuming right now. It is neither grey, nor tasteless, and is far more akin to meatloaf than to eating patchouli. It makes a lot. This recipe can feed a family of four. A mistake I have made two years now, forgetting to halve this baby into a more reasonable portion for one person, but ah well. Next year.

Everyone's loaf recipe is different, and it's a very adaptable medium for you dietary needs. It can be made vegan, GF, low sugar, low salt, whatever you need, really. Mine is NOT vegan, though excluding the eggs will still leave you with a good deal of protein, they're really more binders.

Ingredients: 

Lentil Loaf Ingredients

2 cups lentils; rinsed

8 cups Water

1 8oz pack of Organic Tempeh; finely diced 

1 cup Black beans

1/2 cup of finely chopped carrots

1 medium shallot; chopped

3/4 cup stale bread cubes (I like Organic Spelt Bread for this)

8 oz  Organic Ketchup

1/2 cup coconut oil

2 large eggs; lightly beaten

1 tbsp garlic powder

1 tsp Thyme

1 tsp Turmeric

1 tbsp Curry powder

1 tbsp salt; to taste

1 tbsp Black pepper; to taste

1/4 tsp cayenne powder

Directions:

1. Preheat oven to 350F

2. Place lentils and water in a saucepan and bring to a roaring boil. Cover pan and simmer over medium heat for 30 minutes or until lentils are cooked thoroughly

3.Drain lentils, place in a food processor, and process to a paste. Place in large mixing bowl.

4. Process all remaining ingredients into a paste.

5. Add to lentils in large bowl, and hand mix thoroughly.

6. Place paste in a lightly greased loaf pan

7. Cover with aluminum foil and bake in the oven for 1 hour or until entire top feels solid rather than mushy.

8. Remove aluminum foil, and allow lentil loaf to sit for 15 minutes

Slice, serve and ENJOY!

BKBTY

Biotin: A User's Manual

Bio-do or Bio-don't???

The coenzyme in all it's glory, courtesy of www.wikipedia.com

Well friends, I'm officially down and out with my first sinus infection of the season. (booooooo!) And as I sit here, wallowing in a gross pile of germs, I thought I'd talk to you a little bit about the supplement Biotin. I've had a number of clients ask me about it over the years, and I've recommended it to a number of clients over the years, but it should be explained, because it is not a panacea, and it is not for everyone.

So what is Biotin first of all?:  Biotin is what's known as a " organic coenzyme," which is really a fancy way of saying it's a vitamin. It's also known as vitamin H or B7.  It's a substance that our body naturally makes because it helps us grow cells, make fatty acids, and properly break down/absorb fats and amino acids. But it is also sold as a supplemented vitamin to take daily, as a means of boosting it in our bodies, for those who feel they may be deficient in it.

Who is deficient?: Well, actually, very few people are truly biotin deficient. Pregnant and nursing women have a higher risk of being biotin deficient which is why most prenatal vitamins contain a healthy dose of Biotin. Smoking can cause Biotin deficiency, but frankly my dears, that's gonna be the LEAST of your problems if you're addicted to cigarettes. And finally if you're on a raw egg whites diet, there's a good chance you may end up biotin deficient.

Well if most aren't deficient, why do they want to take this substance?: It's ability to grow cells and metabolize proteins makes it a real secret weapon in the fight against brittle nails and slow growing hair. Some claim that it also helps with hair thickness, though I haven't ever witnessed this. Unless it's a case of re-growing hair that fell out due to temporary sickness or pregnancy, and then it's really more down to a speeding up of what's naturally going to happen. 

What won't it help do: It won't regrow thinning hair. I'm big time sorry about this one, but if you are experiencing any form of alopecia, other than postpartum, Biotin is not going to help you to re-grow your hair. I say this with lots of love and sympathy to anyone experiencing hair loss. I've donated three times to locks of love because I just want to try to help everyone feel like they can have pretty hair <3 There are other alternatives to try but Biotin can't change genetics or reverse metabolic syndrome or balance hormones, it's just one vitamin. 

So who can use Biotin?: Well pregnant women for starters, though as previously mentioned it's probably in the vitamins you're already taking for a healthy pregnancy. I will warn those considering Biotin for cosmetic reasons, NOT to take prenatal vitamins as they contain excesses of other substances as well, which can lead to complications if you're not expecting. Just stick to the supplement of Biotin or a hair skin and nails multi. Anyone who has brittle breaking nails can try Biotin, anyone who feels they have a dull complexion, anyone who feels like their hair grows VERY SLOOOOOOWLY. 

Who shouldn't use Biotin: Well, frankly nothing detrimental is going to happen from too much Biotin. In most cases won't hurt your organs, or send your body into shock, (rare side effects: stop taking immediately and see a doctor if you develop a skin rash or sugar cravings occur) it may cause you to break out though. Yeah I know, no one tells you these things! Aren't you glad I'm here? Two good friends of mine had this reaction, and then I did too. If you already have somewhat fast growing nails and hair, and a history of somewhat problematic skin, speeding up that renewal process also speeds up your breakouts. If you're shedding and making skin cells at a breakneck pace, a lot of those cells are going to get trapped in pores regardless of washing or exfoliating, and you may produce more oil to try and clear those pores, some of which gets caught too, and well, you get where I'm going with this. So if you try it and you notice after a couple weeks you're having more problems with your skin, it might not be for you. There's a good chance if you stop taking the biotin, your skin will calm back down. Other than that, try it, see if you notice a difference in your nail strength and growth (that always seems to be the first thing it effects.) If you think it's not doing anything, then you know what, stop taking it. No big.

Ways to naturally get more Biotin without pills: For my friends like me who can't do the pills, or for anyone who prefers to get nutrients from their food. Raw egg yolks, leafy greens (particularly swiss chard,) and liver. Looking for a quick Biotin fix? Try a poached pasture organic egg on a bed of fresh organic baby spinach. Cooking the egg whites but leaving the yolk raw helps to promote Biotin absorption! 

Here's hoping this explains or clears up remaining confusion on this subject

BKBTY

Recipe: Friendsgiving Dip!

Spinach & Green Bean Dip

Let the annual parade of holiday cooking commence! I, for one, welcome it entirely. Last night I attended my first such event, a friendsgiving cocktail potluck. My all time favorite side dish for Thanksgiving is green bean casserole, so I knew I needed to create a cocktail hour hot dip out of it. Taking a somewhat basic recipe for spinach & artichoke dip, I created an entirely different entity. The results, were awesomesauce. Again for mine I tried to use organic/less processed where I could

Ingredients:

1 16 oz bag frozen spinach

1 16 oz bag frozen green beans

1 large (or two smaller) shallot

1 .88 oz bag dried wild

mushrooms (TJ's)

8 oz neufchatel or farmer cheese (low fat organic cream cheese can do in a pinch)

1 11oz container condensed cream of mushroom soup (I used the tetra packed TJ's one)

1 cup fat free (or low fat) shredded mozzarella cheese

3/4 cup grated parmesan cheese

1/2 cup chevre cheese

1/8 tsp cayenne

1/8 tsp coriander

1 tsp ground black pepper

1/2 tsp worcestershire sauce

coconut oil

*monk fruit packet

*organic spelt bread

Directions:

1. Thaw out spinach and green beans to room temp. I find the easiest way to do this is to never put them in the freezer. When I get them home I refrigerate them and then bring them to room temp when I'm ready to use them. Chop green beans into small 1/2" pieces. Think about a size needed to fit into a Tostito's scoop chip. So...small. Press spinach into colander with the back of a spoon to release extra water. 

2. Pre-heat oven to 450. Chop shallot into small rings, and using about a tbsp of coconut oil, sauté it over med-low heat until it turns a nice golden brown color.

3. While your shallot is sauteing, rinse the package of mushrooms off in warm water, then transfer to bowl. Cover with boiling water and allow to sit for a good twenty minutes to rehydrate. Tip! Save the water or broth that is created! Great for cooking, amazing flavor :)

4. In a food processor, add neufchatel cheese, chevre, mushroom soup, mushrooms (except 5 or 6), shallot (except about 1/8 cup), cayenne, black pepper, coriander, and worcestershire. Pulse until incorporated, then smooth into paste. 

5. In a large mixing bowl place green beans, spinach, creamy mixture, 3/4 cup of the mozzarella, and 1/2 cup of the parmesan. Stir until well mixed. 

6. *At this point just give it a little taste. If a slight residual bitterness remains from the green beans, add about 1/3 a packet of the monk fruit. It may not have that flavor, so this step is purely optional. Stir to mix in. Also take stock of whether you think it needs salt. All the cheeses are pretty salty, so it most likely won't, but now's the time to find out. 

7. Grease a 3 quart casserole with a little coconut oil, fill with contents of mixing bowl. Top with remaining mozzarella, shallot, mushrooms, and parmesan. Bake, uncovered, for 25 min. 

8. *this step is optional and refers to the spelt bread. If you would like hot toasted bread squares, slice bread into about 3" rectangles. (I found the easiest way to do this was to buy a sliced loaf and, 4 or 5 slices at a time, cut vertically into thirds and then horizontally in half.) Place on an ungreased cookie sheet, and toast for about 5 min. Turning once. You can (and it's much easier to) do this at the same time you're baking your dip.

Let it cool for a few minutes (it's hot!) and ENJOY!!!

BKBTY

Winter Skin!

Let the Moisture In!!!

Winter is beautiful, but what it can do to your skin gets UGLY!

Yesterday, here in NYC, we had our first morning snow! And while the temperatures will climb back into the bearable range by the weekend, I feel it's time to start talking about winter skin. For me, winter skin is the absolute worst. I mean the heat and sweat of NYC summers is awful, but nothing feels worse than tight, itchy, red, chapped, dry skin. I generally am MORE prone to breakouts in the winter due to overly dry skin, but many also deal with eczema, dandruff, flaky cracked skin on the face/hands/elbows... We all know to moisturize, and this is key, but there are other ways, just as important, and just as helpful, to aid in making the upcoming season one that's less epidermally uncomfortable. 

A Note About Links-

My links tend to be to products that are related to what I'm writing about. If you wish that I'd recommend more brands, I am, the links will take you there :)

1. The air that I breathe.....

Some of you may be lucky enough to have a central home humidity system installed. I envy you if you do. If you're like me, and you spent your life living in homes that do NOT have this luxury, then you have dry heat. Whether it's a furnace or a boiler, doesn't seem to matter, it's all very dry, and the hotter it gets in your home/apt, the dryer the air gets. That's why humidifiers can be your best friends in winter. They don't have to be hundreds of dollars from Hammacher Schlemmer, Target sells perfectly good both cold and warm air humidifiers. Placed near the bed or couch, they can really help a lot. Just be sure to give them a good weekly soak in vinegar to prevent calcium build up from the evaporated water. If you have radiators, either free standing or baseboard style, you can also try a bowl of water placed on top of them. In my current apartment, I have found this system to be a very good fit for my humidifying needs. It also is extremely cost effective and easy to clean, but be sure to only use containers of thick glass, or metal. Let's not melt or burn anything! 

2. From the Inside Out!

It's always a good idea to keep a water bottle handy all day, and to make sure you're rehydrating properly at/after the gym. I can tell you personally this week I can feel the difference during my workouts. My muscles can feel I'm more dehydrated from the weather and the heat in my building, than they have been. Supplement regular water intake with electrolyte water and coconut water on occasion to keep feeling optimal. Also keep up that fruit and veggie intake. We get most of our daily water intake from the foods we eat and in order to balance out the five coffees, two glasses of wine, and that bag of salty pita chips you couldn't stop from eating because it prevented you from bludgeoning your boss while you filed that expense report. (Heh. It happens my friend ;)  Just make sure you're also getting fresh lettuce, apples, carrots, cucumber, soaked chia seeds.... You know, high water content foods. *celery is also high in water, but sugar as well. Not the best choice if you're watching your sugars* 

3. From the Outside In!

Myself, upstate, bundled like a pro <3

Bundle up in the cold! No brainer right?!?!?! I can't tell you how many people give me the look of total confusion and repulsion at my muffled face in winter. But I can't help it, I grew up in Buffalo. WE KNOW WINTER! No, you won't look like you're going to win the most cool kid contest, but you meet up with that "cool kid" in 15 years and then see who looks awesome and who looks like "tan mom." Wind and cold can be just as harsh as too much sun. Keep those fingers and extremities mittened, scarfed, booted, etc! If you have sensitive skin, work with fabrics like silks, cottons, even fleece. But you might want to avoid wools, or other hair based natural fibers as they have a higher likelihood of causing allergy related symptoms like hives, redness, or rashes.

4. In the Kitchen-

Ok this seems simple, but it's impressive how many times I have to remind myself to do it. Think of how frequently your hands get wet in the winter, everyone's sick, you're washing/sanitizing your hands like a fiend, so do your skin a favor and use gloves when you wash the dishes. It really helps. Especially, if like so many apartment dwellers, you don't own a dishwasher and you have to do stuff by hand. Buy a two pack and keep one set at work for after lunch clean up. You'll be impressed by how much it effects your overall hydration levels. 

5. In the Bathroom-

Scale back a little on the exfoliating. It's probably time to go back to only once a week. Those oily skin body washes that may have really felt great in July? Mmmm...tell them you'll see them again in a few short months, and just use a regular body wash or soap. Avoid anything containing alcohol, particularly on your face.  I find witch hazel to be my toner of choice, but diluted apple cider vinegar can also work well. And yes, finally, but most importantly, moisturize. You probably want a separate face one (my current choice) from a body one, and maybe even a special eye one, and hand one. Feet too if you don't need traction. I find my feet get too slippery when I work out if I put moisturizer on them, but if you don't have that issue, some nice coconut butter or coconut oil is great on heels, elbows, and knees. Yeah, the very same that you cook with! Some people even swear by olive oil. Try it out, it's fun, and already in the house! Make sure to incorporate conditioner back into your beauty routine if you shrug it off in summer. Winter hair static is the worst! (If it's chronic, try a product like this or this.) 

6. In the Bedroom-

If you have really badly chapped lips, hands, or heels: Right before bed, try something really strong, like a petroleum jelly, a neosporin, or even hydrocortisone cream. Rub it in and leave it overnight while your body repairs and resets itself. Your skin will thank you.

STAY HYDRATED!

BKBTY

COOKIE!!!!

Recipe: Pumpkin Cookies

A recipe I've adapted from Betty Crocker, I make these tasty little cakey cookies every fall, and have yet to find anyone who isn't an instant fan. If you prefer more sugar and less depth in flavor, check out BC's. If want rich spicy pumpkin amazingness- stay on this page! They're easy to make and definitely one of those recipes that makes you seem like a rock star in the kitchen, even if you're really more like a groupie ;) Perfect for late September all the way through to Thanksgiving! **While I'm not specifically listing it, I like to use all organic/pasture ingredients, you can of course use what YOU prefer, my body just digests less processed foods better :)** (makes about 5 dozen tiny cookies)

Ingredients: Cookies

1/3 + 1/6 cup granulated sugar

1/3 + 1/6  cup packed brown sugar

1/2 cup unsalted butter (about room temp)

1/4 cup coconut oil (about room temp)

heaping tsp vanilla

1/2 can (from 15 oz can) pumpkin NOT PUMPKIN PIE MIX!

2 eggs 

2 1/4 cups Whole wheat flour **for GF cookies use 1 cup brown rice flour, 1 cup coconut flour, 1/4 gf oat flour, 1/2 tsp + a pinch of xanthan gum**

1 tsp baking soda

1/2 tsp salt

1tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 ground cloves

Ingredients: Frosting

1 1/2 cup powdered sugar

heaping 1/2 tsp vanilla

4-5 tbsp milk

1/6 cup unsalted butter

Directions: Cookies

1. If baking same day, preheat oven to 375F. Otherwise, in a large bowl beat sugars, butter, and vanilla for at least 5 min. Making sure to occasionally scrape the bowl, we really want the mixture "creamed." This word indirectly refers to the perforations the sugar makes in the butter. To ensure many, small, even perforations (= puffy perfect cookies) keep that mixer going for those 5 min.  

2. Beat in eggs one at a time (breaking in smaller bowl before adding to mixture if you haven't a full knack at breaking eggs well yet :) Then blend in pumpkin.

3. In a separate bowl whisk flour, soda, salt, and spices.

4. Adding a little at a time, mix dry mixture into wet mixture. Once fully incorporated, you can either start baking, or store dough tightly covered in the fridge for up to 48 hrs.

5. When ready to bake, on an ungreased cookie sheet, use a teaspoon to scoop out cookies. (about 1.5" diameter uncooked)

6. Cook for 8-10 minutes or until bottoms are just starting to brown slightly. Allow to cool fully on rack with paper towel. Cookies will keep for a week in fridge or longer in freezer. Or if you want you can frost them.

Directions for frosting:

1. add sugar (making sure to break apart any big lumps with a fork or back of spoon,) vanilla, and 3 tbsp of milk---but don't mix yet!

2. In a 1 qt sauce pan melt butter over medium-low flame, and stir continuously until color changes to light brown. It should also smell more like butterscotch rather than just butter, but not like burning... You will be able to see the solids as darker brown specs. 

3. Pour browned butter over sugar mixture and blend with mixture getting all clumps, large or small, out. At this time thin the mixture down slightly by slowly adding the remaining milk. should be runnier than frosting, but thicker than icing. 

4. To frost cookies, simply dip top of cookie into frosting and then place back on paper towel to allow frosting to set. Again cookies will keep a week or so in the fridge and much longer if frozen.

ENJOY!!!

* tip: It's a busy world. Some people prefer to do things in one go and get it out of the way, that's totes cool. But if you want, these cookies turn out just fine if you make the dough one day, refrigerate it, then bake them another day, refrigerate them, and frost them yet another day. --If that system works better with your life :)

BKBTY

Ch-Ch-Changing!!!!!!

Overdue Halloween Vid! 

 

Photos of David Bowie appear courtesy of David Bowie and RCA records. But that's me in the middle!

I apologize blogosphere for not posting this sooner. The day after the event I did this for took place, I started jury duty (bluuuuurg,) and this weekend has been the earliest I could sit to edit all the videos together--- and there was over half an hour of footage! - Which is really pittance because it took me a good 2-2.5 hours to do this the day of... 

The theme of this shindig was "Lost in Space"-space culture from the 50's-70's or thereabouts. So anything from TV, the actual space race, movies, music, all acceptable. I chose to do a version of David Bowie as Ziggy Stardust from the 1970's but more Spiders from Mars than Aladdin Sane. I figured if anyone else had thought to attempt it, there were definitely going to show up with a lightening bolt on their face. Also, in the past this gig is sort of a masquerade, so I added a bit of a glitter mask to this look that is of my own creation rather than anything I could find him wearing. 

One last note, while my hair looks green in some of the photos, that's more weird lighting in my bedroom at night. (It's green...) my hair was more of an orangey straw color from spray. (Heck no I'm not permanently coloring my hair for one night only!)

Any who, do watch, I sped it up just to keep it from being twenty minutes long, ENJOY!!!

"Ziggy Stardust" and "Oh! You Pretty Things" courtesy of David Bowie and RCA Records 

BKBTY

Pucker Up! ( ' }{ ' )

Lips Lipstick!

Models from Costello Tagliapietra and Nina Ricci respectively. Photos courtesy thereof. 

Is the name of one of Koko the signing gorilla's kittens. But it's also how I now plan on broaching the subject of the loved and dreaded "statement lip" and facial balancing. To begin let's get a little technical. Best to get that bit out of the way, right? As the great Kevyn Aucoin classified it, there are four face balances. 1: a neutral eye and lip (a natural look) 2. A dramatic lip but neutral eye (good for slightly more formal events) 3. A dramatic eye with a neutral lip (equally formal as 2) 4. Dramatic eyes and lips (good for very formal events, a full face.) If you want to try a red lip this fall or winter as seen on the runway at the shows of Oscar de la Renta, Emporio Armani, Marc by Marc Jacobs or Zac Posen, then you need to be able to balance your face to a face 2. 

Start with light shadows in neutral families that are only a shade or two removed from your own skin tone. Try not to venture into anything that will make your eyes look either frosted, tanned or mega colorful. Try using a single color rather that say a whole palate kit that comes with three or four. Use only one to two coats of mascara and if more length or fullness is desired try lash corners or demi lashes to open the eye without pulling focus. One does not necessarily need eye liner with this look though a thin cat eye with either liquid or pot liner would be fine, just make sure the line you create is closer to the thickness of angel hair spaghetti than fettucini ;) 

Ok onto the lips. start with a little primer to keep everything in place. Just like the rest of your face your lips should be clean and moisturized. You can use chapstick but blot well afterwards to prevent your lipstick moving too much. In life one does not always need to line one's lips, however with red lipstick, I strongly recommend it. If there's one color you really don't want creeping anywhere, it's red. Nude or red liner will work. Use the natural shape of your lips as a guide. Avoid the Lucy Ricardo "smear" or the Kelly Taylor "twin peaks."  

Ok getting technical again. Let's return to that pesky color wheel once more. 

To select a red that is flattering to your skin tone you must acknowledge there are a great many different shades of red. Pass any nail polish display and you'll see that reds come in a dizzying array of hues and tones. If you happen to have a favorite shade of red nail polish that's actually a really great starting place. That means that without breaking it down, your eye and brain have noticed that a certain shade is exceptionally flattering to your coloring. Feel free to take that shade with you, or perhaps wear it, when you select a lip color.  

Look in the mirror. GORGEOUS!!!!!!!! Ok after a few hair tosses and a blown kiss, get some good lighting going on and take a look at your skin. Peruse the name of the foundation you have selected. Are the key words like olive, yellow, peach, rose, pink? Do you tan like a little berry in the sun or burn like a vampire? 

When you get sick (so....clearly when you're looking your ABSOLUTE BEST!) Does your face get ruddy red and blotchy, or pale and sallow and jaundiced? 

If you're a burner and a blusher you most likely have a good amount of red in your undertones, if you tan easily and look sallow when pale then there's a good chance you have more yellow in your skin tone. Now most people are a combination, few are straight up one or the other, but one will be more predominant. 

It's this color that will help you pick your lipstick. For those with more red in their complexion a red that has warmer undertones will be a wise family to start testing. 

These are reds that have sort of orangey and yellow family undertones. For those that have more yellow, try reds that have a cool background. these are reds that have blues and purple tints to them. 

Feel free to try, try, and try in the store. Grab those testing swabs and go to town. The best way to select a color you like is to play around with them. You can always start by buying something at the drugstore like CoverGirl to get an idea of what you like and then seek out similar color families from upscale pigment rich brands like MAC and Makeup Forever.  This season is not huge on shine but you can of course sample red glosses if you wish to dip your toe into the red deep end in without going all the way in. Sephora actually has good store brand glosses in a large display that makes shade selection quite fun, there are so many. Once you have your lipstick, just fill into the lines you have created with your lip liner. Most people blot but I'll let you in on my dirty secret. I hate blotting. I hate losing rich pigment to a tissue. However, to prevent against embarrassing teeth smudges, take a clean finger, pucker up, place it in your mouth and then pull it out. like an astro pop. I know, I know it's seems like your making a slightly sexual gesture, but I promise what happens is the color just on the very inside area of the lips comes off but not the rest of it. Try working matte shades this season to add texture to your look. And have fun! There's no point in red lipstick if you don't wear it out!

BKBTY

Veggies!!!!!

Tis the Season to Roast (and Toast!)

I'd like start today with a little shout out to my Grandma, who, if immortal, would be 102! One of my very first beauty and cooking instructors, she taught me everything about egg salad and banana bread, the magic of paprika,  the importance of "putting on your face," filling in your brows, and how to brush out a roller set. To mark this momentous day, every year, many of the ladies in my family buy a nice slice of chocolate cake, (her fav) to accompany our raised glasses! So before I get to the recipes, I just want to recommend my favorite local Brooklyn bakery. Betty Bakery, (on Atlantic Ave. between Bond and Nevins) has, in my opinion the BEST chocolate cake in NYC. And yeah, I've tried a few.... Now there's nothing especially nutritionally redeeming about their recipes per-say. Not low-sugar, or gluten free, fair trade, or organic, but for that once and a while treat, everything they make tastes like it was made from a recipe book circa 1930-1960. Classic, honest, and delicious. They bake up cakes, cookies, BEAUTIFUL marzipan figures, and much more! Next time you're in the area, please check them out. They're open every day but Monday <3

Ok, now to two simple but delicious recipes for fall veggies! There's A LOT of natural flavor and sweetness in fall veggies, so remember to use a light hand while dressing, and let those flavors really shine through. 

The first is for buttercup squash. At least, that's what I grew up calling it. Sometimes mislabeled as either Kabocha, or Turban (turk's cap) which are two slightly different varieties. Anyway, whatever you call it, it is the beautiful queen of fall squashes. If you thought butternut squash was the winner, I must inform you, it isn't. Dark green, and not nearly as "pretty" as an acorn or butternut, what it lacks in appearance, it more than makes up for with rich, creamy, sweet flavor. To cook a buttercup squash couldn't be easier, honestly. I had childishly assumed that everyone knew the secret of these lovelies, but I can't tell you how many times I've been asked by fellow shoppers what variety I'm buying, and how to eat it. So here tis!

Buttercup Squash

Ingredients:

1 Squash

1 tbsp lipid of choice

S&P to taste

Directions:

1. Preheat oven to 425

2. Using veggie wash and a veggie brush, clean the squash of any remaining soil. The skin is both delicious and edible and washing ensures you can enjoy it! snap off stem if you can, it will help. Or get as much as will break off, off.

3. Using a meat fork, or paring knife, or fondue fork, make holes or slits for steam to escape. I make between 5 and 10 depending on the size of the squash.

4. Take a little oil or fat and just LIGHTLY rub the outside of the entirety of the squash, just to prevent drying out. My personal choice is a little ghee mixed with coconut oil. These two are the most stable at high temperatures but as coconut oil has a very low smoke point, adding a bit of ghee prevents any over browning of the skin.

5. Place in a pyrex or casserole, either glass or ceramic. and bake.

How long to cook depends on how large the squash is. It can take anywhere from 45 to an hour and 15. I'd say 1-2lbs 45 min, 3lbs 1 hour, 4lbs 1hr 15. Over that, I can't say as I don't think I've ever found, or bought, one that large! 

Depending on your cooking time, turn over half way through. ex.) 1 hour cooking time, cook for 30 min, flip, cook for another 30. 

6. Ok this part is important and amazing. Turn off the oven and leave the squash in there for another half of the time; so using the above example, another 30 min. This slow cooling makes it the PERFECT consistency and prevents drying. You are left with a moist perfect squash. To serve, simply slice and scoop out seeds, they come out easily. I like to use a little S&P with just a dribble of the same coconut oil/ghee mixture, and that's it. But honestly, you don't even have to do that, there's so much flavor in these guys. 

The second is for sautéing fresh carrots! I used purple and white (light yellow) carrots because they're pretty and they looked so beautiful with the red wine!!!

Sauteed Carrots with a Red Wine Reduction

Ingredients:

1 bunch carrots (6-8 full size), sliced diagonally

1 tsp honey

1 tsp red wine

1/2 tsp ghee or coconut oil

1/3 cup water

a pinch cayenne

1 tsp cumin seeds

a pinch ground cinnamon

a pinch ground ginger

S&P to taste

Directions:

1. Put all in large sauté pan on high, bring liquid to boil.

2. Cook for 5-6 min. I like a little crunch left, rather than total mush. If you need the mush, cook for 8-10 min. (you may need to add extra water in this case)

3. Using a slotted spoon, remove and plate all the carrots, and continue to reduce the liquid until a couple teaspoons remain. 

4. Turn off heat and spoon thickened liquid onto plated carrots (see photo at top of page.)

ENJOY!!!

A last note on these guys. If you think this sounds neat, but out of your budget, I paid $2 for the squash and $2 for the carrots. Yup. A $4 expenditure. That's the beauty of eating in season, and supporting local farmers, it really is economical. 

BKBTY

Meooooow!

A Tale of two Kitties ;)

Ok guys, as promised, an entry about how to create this season's cat eye. Different from previous looks, these eyes aren't strictly about liquids or pot colors, and they also play up the bottom line more than the top. Colors are key. Think beautiful fall tones like amethyst and pumpkin. Smokey grays and mossy browns. 

First we're going to do a soft colorful eye like those featured this fall at Jason Wu. For this you'll need shadows and creamy eye crayons. Pick a color that you like. I chose purple like the example photo but feel free to chose a color you feel confident in. We're going to make this look a little more evening accessible than this particular photo. Something you could easily wear to a party or event and not feel like you look like you belong on a catwalk, which can be a little much for social gatherings.

I started by moisturizing and then priming the entire eye area. I then used a little yellow tinted under eye concealer just under my eyes where my capillaries peek through and some blond brow pencil to fill in and lengthen my brows to the shape I desire.

Finally I used a shimmer white mixed with a little shimmer peach just up on the brow bone area to highlight this area. It will help keep the eye lid from disappearing or looking out of proportion with the bottom half of the lid once we apply the color. 

Next; to create the first look take a thick eye Crayon and holding out the corner of you eye with your other hand, draw a nice thick line from the center of your lower eye line to the outer corner of your eye. Then lightly connect it to the inner comer with a very light line. Take a light colored eye pencil or powder like white or silver and apply to your bottom water line. This will both help to further open then eye and help prevent from making this look like you just have bags under your eyes as it widens and brightens. Then with shadow start to go over the crayon line you created. Here's where you can go a little crazy with the colors if you like. Try to keep a little to the lighter/ brighter shades of whatever family you are drawing from. Next take some of the darker tones and start a line from the middle of your upper to connect with the line you created under the eye at the outer corner. Feel free to use your fingers to define the shape of the "wing," that's one of the best parts about using shadow to create a cat eye, it's extremely malleable. Take a pencil eye liner of the same color family you're working with. It's important here to use pencil as liquid and pot are too bold against the shadow line we've just created so you'll end up double lining your eye. Draw a line just at the upper lash line from where the shadow begins to the corner of the eye, not beyond. This is a soft look so we need to keep the shadow being the central focus. Lastly sweep a coat of mascara onto both upper and lower lashes.

The second look is a mock liquid look, which is my version of the "Kenzo" application. Liquid can be used for this though I chose to blend pressed powder shadow with a little water to form a paste. This creates a slightly softer look. I used a moss green mixed with a dark gray for a soft autumnal palette. Feel free to use what works on YOU! Prepping the eyes and brows as before, start applying shadow by putting small amount of creme grey shadow on the outer upper lid and blend out to the brow bone. Then apply a small amount of white shimmer shadow to the inner eye area. Using a fine liner brush create a line from the center of your lower line out to the corner then painting outwards and upwards a centimeter or so to create your "wing." Go over the line a few times to create a thickness you desire. Then use petroleum jelly to lightly coat the entire upper lid, being careful to avoid the liner you have just applied. Take care to dab on in an effort to not disturb the gray we have already applied. Next take a little more of the white shimmer and apply directly to the center of the upper lid, this will increase the effect the vaseline has already started of glossiness. Finally finish with a coat of mascara.

 I hope this inspires you to play around with your eye liner a little! Remember to have patience when trying any new look and know that EVERYONE makes mistakes, that's what makeup remover pads are for! *Music: "Foux Du Fafa" Flight of the Concords courtesy Sub Pop records 2008 and "Everywhere" Fleetwood Mac courtesy Warner Brothers 1987 

BKBTY

Bannock

Buttermilk Oatmeal Bannock Bread

3 cups oat flour 

2 1/4 tsp xanthan gum

1 tsp baking soda

1 tsp salt

3 tbsp oat bran

3 tbsp oat meal

1/4 cup ghee

1/4 cup coconut oil

3/4 to 1 cup buttermilk (or more if it’s still stiff)

Preheat oven @ 425

1. Mix dry ingredients then fold in room temp shortening with hands.
2. Slowly add buttermilk. Until a sticky dough forms, just a touch dryer than biscuit dough, kneed lightly.
3. Place in floured cake tin with foil loosely over the top
4. Bake for 30 min, remove foil, finish for another 15.

BKBTY

Cake

Vegan Carrot Oat Cake 

1 Food Process
1 cup Oats
1 cup walnuts

2. In a mixing bowl
1 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt

3. Add food processed meal to above ingredients

4. In second bowl mix
2 cups shredded carrots
3/4 cup maple syrup
1 cup chopped apple
1/2 cup shredded coconut
1 1/2 tsp vanilla

5. With a spatula, mix two bowls together and place in a  sprayed 9” square pan. Bake @ 325 for 1hr.

BKBTY

Braised Beans

Braised Romano Beans

Ingredients:

1/2 cup coconut oil

2 cups mirpoix

1 clove garlic, crushed

1pinch fennel seed

2 sprigs fresh rosemary

1/2 tsp red pepper purred with 1/2 tsp apple cider vinegar

1 cup peeled, crushed ripe tomatoes, preferably roma tomatoes, with their juices

Salt and freshly ground black pepper

1 1/2 pounds flat green beans, ends trimmed.

Directions:

1. Heat oil in a deep skillet or a shallow three-quart saucepan. Add mirpoix and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 10 minutes. 

2. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

3. Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. 

4 Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.

BKBTY

Grape Leaves

Stuffed Grape Leaves

Ingredients:

1 jar grape leaves

1 cup brown rice, cooked about halfway

1/2 cup quinoa

1 small eggplant chopped finely (or your preferred seasonal vegetable)

1 serano chile minced

2 shallots chopped

tsp baharat

1/2 cup chevre cheese (I used one mixed with figs!)

1 bunch fresh chevril or flat leaf parsley, chopped

4 cups vegetable broth

S & P to taste

Preparation:
1. If using commercially prepared grape leaves, remove them from their jar and rinse them in cold water for about five minutes. They're pickled in a brine solution, so you'll want to separate them gently and let them soak for a while.
*home grown leaves can be used if they were procured in the spring.
2. Meanwhile, combine the rice, shallots, eggplant, squash, parsley, cheese and baharat, salt & pepper together in a bowl, mixing well.
3. Lay a few grape leaves out on a cutting board, shiny side down, and remove their stems. Place a small, compact scoop of the rice mixture in the middle of each leaf - about a tablespoon should do it, although you could use more if you have really big grape leaves. Fold the grape leaves over each other, like you're wrapping a burrito. wrap them as tightly as possible. Repeat until you've used up all your rice mixture, or run out of grape leaves.
4. Lay a few leaves flat to line your pot, then start to fill the pot with tightly packed rice filled leaves. Feel free to stack in layers using flat leaves to separate each layer. When you’ve packed all your grape leaves, pour the broth in on top, covering the rolled leaves just barely to the top.
5. Cover the pot and bring to a rolling boil, and then decrease heat and simmer for about 25 minutes.
When the rolled leaves are done simmering, the rice will be cooked all the way. Remove the leaves from the pot and serve hot!

BKBTY

Hello!!

Just to Catch Up

My biggest fan, Bud <3

Well lovelies, I've been out of town, out of the country, and into some extreme cooking! The birthday fairy visited me last week and to celebrate, I cooked an equinox feast. Replete with oat bannock and multiple fresh fruit pies! I have left my parents with way too many left overs (whoops! here's hoping it freezes?) It was a lot of fun, I also found a puff ball. A large edible wild mushroom that I used to see

(poke at) every fall as a little girl, but in more recent years they've been a rarity. It was great then to not only find one on our land, but be able to cook and eat it! I also found loads of sweet seedy wild grapes to munch on. The wild apples sadly were not quite ready yet. Still firmly clinging to their branches, I felt it better not to rush them, as presumably this fall I'll go apple picking at an orchard, which seriously is one of the most fun times you can have, ever.
So I ask you to think of this post as an explanation. The next few posts are all going to be recipes with photos, and they're the dishes I made and served last weekend, hope you all got to see the harvest moon Thurs, had a happy equal day and night on Sun, and tried balancing some eggs!

BKBTY

HAPPY ROSH HASHANAH!!!!

What A Great Month for Holidays!

Courtesy http://www.123rf.com 

I love it when September really gets under way and we start getting holidays and birthdays galore, it's as if the whole month is a celebration! That being said, Happy Rosh Hashanah to those observing, I hope you have a sweet new year! :) One of my favorite ways to respectfully honor someone else's culture or holiday, is to delve a little into the traditional foods that accompany them. Just like you used to in school, and people's parents would bring in food that their family eats on special days. I like that, I think it's a great way to acknowledge that something special is happening for a group of people, and that you respect that, even if it's a culture or belief system different from your own. I personally plan on enjoying my fresh farmer's market apple with a little raw honey today ;) It's also a great way to take a moment and celebrate the newly dawning apple season! My market had a good selection of 5 or 6 early fall varieties. Often more tart than their October counterparts but PERFECT for paring with something a little sweet, or baking into cakes and pies. My favorite pie of all times is peach apple, which can really only be made with fresh ingredients for a couple weeks a year, when peach season overlaps with early apple. It's sadly one of my few secret family recipes. Yup. I have some of those. Blood relations have access to their magic but no one else. They're often built upon other older family recipes, and I can't give mine without giving away something that belongs to my mom, grandmother, or aunt. But find a good peach pie recipe and substitute half of the peaches with apples. You won't be sorry. The only tip I'll pass along is that peaches cook faster than apples, so you must slice your apples about half the thickness of the peach slices so that they cook at the same rate. Happy apple eating, and HAPPY NEW YEAR!!!

BKBTY

HAPPY LABOR DAY!!!

Happy Rainy Labor Day 

Image Courtesy Twentieth Century Fox.

Or maybe Rabor Day for short? I hope you're not working, or at least maybe only a little before your picnic in the rain ;) But don't loose heart, there are plenty of fun things to do with rain! Have a double feature potluck party! (Did someone say 9 to 5 back to back with Working Girl?????) Or maybe a last taste of summer indoor weenie roast replete with DCOM's and cartoons for our back to school crowd <3 Beat the heat with a rainy day slip and slide! (I DO NOT advise doing this if the rain becomes an electrical storm. Please don't get hit by lightening.) Have a wine tasting/cookie bake party and see what kind of interestingly shaped cookies end up happening. Or not happening. If the dough requires immediate consumption. Which happens. I've heard....Sometimes it even needs to be put on ice cream instead, so the house doesn't get too hot.

Whatever you do I hope it's fun and surrounded by those you love best, or if you can't be with them, I hope this nice day off affords you the opportunity to call/video call them. HAPPY LABOR DAY!!!

BKBTY