I don't have a stick blender, so that makes it "Rustic"

See that texture? It's "rustic." And making me hungry.

As in, "Rustic Potato Soup."

When it comes to cooking, I have a number of solid family-inherited recipes that I use (many posted here) and as I get more adventurous I've begun to add some of my own, like the Chicken Satay. My process for making up new recipes, pretty much always follows the same pattern.

1. I eat something in a restaurant, see something on tv, or read about something that seems super-tasty
2. I pull out my trusty copy of The Joy of Cooking and see if they have anything similar.
3. I roam over to ye olde internet and look at epicurious.com and then search for recipes on blogs.
4. I write down the ingredients that seem to make sense or overlap from these sources and go shopping.
5. I cook using memory and whatever ingredients I have purchased.
6. I fiddle.
7. I enjoy.

And that's pretty much the process. A month or so ago I decided that I needed to try my hand at making soup. Mr. Cleaver makes a lovely chicken/turkey soup/stew whenever we roast a bird, but I had yet to delve into this food category myself. I decided to start with one of my favorites, potato soup.

Here's what I came up with, please note that it owes a lot, like a lot a lot to this recipe from Nook & Pantry.

I love it when there are so few ingredients, it's like that 5-or-fewer episode of Everyday Food. I also love cooking shows on PBS.

Rustic Potato Soup (serves 4-6)

• 5-6 potatoes, washed and peeled (keep the peels)
• 4 slices of bacon, chopped in to bits
• ½ onion, diced
• 1½-2 cups chicken broth
• 2 cups milk
• salt and pepper
• shredded cheese of choice for garnish (I like cheddar)

In a large stockpot, cook the bacon bits. At this point you can either cook the potato peels in the bacon fat for crunchy potato skins or you can drain the fat.

Chop the potatoes into about 1-inch cubes. Toss the potatoes, diced onion and half the bacon bits into stockpot and add the chicken broth. Add enough broth so it just covers the potatoes. Boil the potatoes until soft about 6-7 minutes. I usually test the potatoes by sticking a fork into the largest potato piece and if it slides off it's good.

Mash the potatoes with a whisk or a potato masher. Add the milk, stir and boil until the soup thickens some. The potatoes are so starchy that it's totally unnecessary to use any thickener (ie flour).

Divide into bowl sand top with cheese and remaining bacon bits, or other garnish of choice.

This soup is rib-sticking good and Mr. Cleaver-approved!

Sewing Update or The Seven-Year Itchy Wool Dress Part II

So I'm still playing post-Christmas catch-up here, but if I keep my nose to the grindstone, I figure I might get all caught up by the end of January. 

That said, here is the sewing-centric companion to last week's knitting update.

Project #1: Christmas Apron

I wasn't one of the many bloggers who made the handmade pledge because I already knew what I wanted to get my husband, and while part of it was handmade by me (record bowls) and part of it handmade by someone else (Wilco silkscreen), the rest was not and it wasn't really an idea I wanted to give up. 

Not entirely handmade, but certainly appreciated by the recipient. 

That said, I did do some additional hand-made gifting, namely the apron below (on left). The pattern was based on a vintage apron I had (on the right). This was pattern-making at its, uh, well it involved some paper bags, a lot of folding and some high-class technical eye-balling and guesswork. 

 

Apron buddies! 

I didn't have enough material or know-how to make bias tape for the edging, so instead I did some decorative zig-zagging. All in all,  I think it turned out fairly well.  

Lord love the zig-zag stitch. 

And what did I get? In an awesome "Gift-of-the Magi"-but-in-a-totally-better-way turn of events, Kasey got me The Apron Book!

That is 100% Pure Excitement there. 

 Project #2: Plaid Wool Dress

 It took seven years to get the dress made, so it's no surprise that it's taken me so long to post about the completion of this project.

I finished the dress about a week and half before Christmas and have worn it several times since then, including for my Breakfast at Tiffany's book club meeting, but every time I wore it I forgot to take a picture. Hopefully I'll remember next time and can post a photo of the dress actually on me, but for now, I leave you with this:

Knit Extravaganza!

I have no problem taking pictures of the food I cook, but for some reason, I totally have a brain fart when it comes to photographing my more craft-orientated projects. So I'm going to do a few quick posts to catch up on my current and recently completed projects. Today's post focus on the knitting, the next will focus on the sewing projects.

Project #1 - Salina Sweater from Rowan's Vintage Knits.

Pretty much the entirety of my Christmas vacation in Maine was spent working on the front portion of this sweater. I was a little iffy about the color at first - I bought it off the internet and it wassuppossedly a pale blue, but in reality is a very pale grey with a lovely rainbow tweed flecks. In any case, it will be something different in the sea of green sweaters Iam no longer allowed to buy/make.

I haven't casted on the sleeves yet, because I'm taking/took a break to work on two items I actually need/needed.  See projects #2 and #3.

 Project #2 - MK Carroll's Tillie Cloche 

  

A week before Christmas, I lost my favorite warm hat to the CTA. It was a lovely maroon crocheted bobbly thing that was purchased at a church craft fair as a Christmas gift by a family friend several years ago. But alas, it is no more. It is, however, still cold in Chicago and my windowpane-style beret, wasn't cutting it in the wind. So I needed a new hat, fast.

Thanks to the beauty that is Ravelry I was able to find an excellent cloche pattern by MK Carroll.  Thanks to the awesomeness that is Mr. Cleaver I got some lovely yarn for Christmas and pretty much instantaneously went to knitting it up. I made it through the crown and half of the brim before we even left Maine.

But the brim, oh boy, did I have trouble with that brim. Which is no one's  fault but my own.

First - I did not use any of the suggest yarns, instead I used Reynold's Lite Lopi, but I did do gauge check and adjusted accordingly. My problem was that I arbitrarily decided that after the initial decrease and increase on the brim that I would say "to hell!" with the pattern and just eyeball the length. Let us just say that this decision did not work out well and was woefully long on the first and second attempts. There was much grafting, ungrafting, weeping and gnashing of teeth.

In the end however, my ears are warm and I really like the hat. It's not 100% done in the above photos. I haven't blocked it lacking a head form other than my own and I haven't added the i-cord trim, but it's cold outside and like all my projects minute finishing can wait until I've worn the thing a half dozen times.

Project #3 - Hello Yarn's Squirrel and Oak Leaf Mittens 

I lost my warm hat and a month later I had made a new one. I lost my warm gloves and it's taken me oh, eight months to replace them.

That's because the last pair of mittens I made were so disastrous that I refuse to display them here. Well, since Mr. Cleaver was getting me yarn for a hat, I batted my eyelids, looked at him with sad puppy eyes and got a few more skeins for a pair of  mittens to match the hat.

Now I still look at those two skeins of yarn in the photo above and think - surely those would be sufficently contrasting to make a pair of Norwegian-style mittens, surely! The purple is so bright and the grey is so, well, grey! However, as is evidenced in the same above photo this is clearly not the case. So my squirrel mittens are subtle.

But I'm okay with this, figuring that since this is my first colorwork pattern (which I'm really enjoying) it's okay to be subtle, since the mistakes will be less obvious. And as, one of the ladies in my knitting group said on Tuesday - they're like "Magic Eye" mittens, stare long enough and you'll see the image. And I quite like that idea.

Chocolate Chip Cookie

Although our apartment doesn't have the greatest view (McDonald's parking lot anyone?), we have a pretty great place in a nice building.

One the best parts? Our cadre of doormen - kindly folks who open doors when our arms are full of groceries, sign for our packages, give movie recommendations, discuss local sports, and know both my maiden and married names. I don't know who is in charge of hiring these people,  but seriously, they are awesome and deserving of the best cookies I know how to make - Ghirardelli chocolate chip.

Happy New Year! 

Because of the pre-holiday craziness and a lack of all-purpose flour, I didn't get a chance to make these in time for Christmas - so now they get to be surprise New Year's cookies.

This recipe comes from the back of the Ghirardelli chocolate chip bag and is good.

I grew up in the Bay Area so I have a special place in my taste buds for Ghirardelli chocolate, it's not the fanciest chocolate out there, but among the brands commonly found in grocery stores, I think it's the best - so take that Toll House!

Our Cast O' Characters 

Adapted from 

Ghirardelli Chocolate Chip Cookies 

Yield: 4 dozen 

• 1/2 bag Semi-Sweet Chocolate Chips
• 1/2 bag of 60% Cacao Bittersweet Chocolate Chips
• 2 sticks butter, at room temperature
• 3/4 cup(s) sugar
• 3/4 cup(s) package brown sugar
• 2 large eggs
• 2 teaspoon(s) vanilla
• 2 1/4 cup(s) all purpose flour (I use wheat flour for the 1/4 cup - it makes me feel a teensy bit healthier about the whole 2 sticks of butter thing)
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt

Heat oven to 375ºF.

Cream together butter, sugar and brown sugar. Although the Kitchen Aid Mixer is the traditional wedding gift in our family, Mr. Cleaver and I opted out on that one. If I don't make butter cream by hand how would I work my biceps?

Baker's Workout - Butter Cream

Add vanilla and eggs to the butter cream. In a separate bowl, mix together flour, baking soda and salt, mix well. Add the flour mixture to the butter cream. This cookie dough is VERY dry, so this also takes a little oomph - more calories burned for me! (See new year's working out is easy!).

After the dough is mixed well add in the chocolate chips. Jewel had a buy one-get-one-free offer of chocolate chips, so I used two different kind here: semi- and bittersweet, but it works fine with just one.

Maybe one the most wonderful sights in baking. 

The finished dough on the way to my mouth.  My mother always said that the sugar counteracts the egg, so you can't get salmonella, I chose to believe her.

Pretty Maids all in a row. 

I've found the cooking time on these varies wildly from oven to oven - until I moved into my current apartment it always took around 12, but now it takes eight.  So watch the first batch carefully.

I like my cookies on the larger side - who doesn't - but I usually end up with fewer than the four dozen the recipe indicates, in tonight's case - it was 39. 

Err, 38. Quality control. 

Peppermint Ice Cream

One of my favorite things about the holiday season is the advent of peppermint ice cream, but now since I own an

 ice cream maker

 - I thought I'd give a shot at making my own this year. I meant to post this recipe before Christmas, but I left for Maine and didn't bring the recipe with me. So now it can serve as a way to use all those leftover candy canes! 

Peppermint Ice Cream

4-6 candy canes depending on how minty you like it

slightly less than 1 cup sugar

1 teaspoon  lemon juice

2 cups heavy whipping cream

1 cup milk

½ teaspoon vanilla extract

Crush candy canes until broken into fairly small bits (see photo). Combine half of the candy cane crumbles with the remainder of the ingredients and mix well.  Put the mixture in the the fridge for a minimum of 6 hours up to leaving it overnight - this will allow the candy cane to dissolve into the mixture and I've found that it gives the ice cream a better consistency when you churn it.

After chilling the mixture, stir well and pour mixture into ice cream maker, making sure to scrape all the sugar and remaining bits of candy cane out. After the machine has been churning for about 15 minutes, add the remaining half of the candy cane, which will end up as crunchy bits in the finished product - if you're not a fan of crunchy things in your cream,  add all the candy cane at the beginning. Churn the ice cream until desired consistency, mine ice cream maker usually takes a total of 45 minutes. Pour the ice cream into a container and put into the freezer until solid and enjoy - goes especially well with chocolate! 

My Three Minutes and 16 seconds of Fame

The knitting video is up on metromix. Go to the video player on the side and scroll down to "Stitch & Bitch @ Kopi - a Traveler's Cafe." I do a lot of hand waving and get a few sounds bites in there too.

On a side note: is my voice really that low? It always surprises me to heard my voice on tape - egads!

Side note number two: I have tons of stuff to post, but I'll be leaving for Maine this afternoon, so it'll have to wait until after my 16 hour road trip!

I'm Ready For My Closeup Mr. DeVille

On a cold winter's Tuesday three weeks ago, my knitting circle was visited by a TV crew and so, unless left on the cutting room floor, I will be making my local TV debut this Monday! I'll post more about the experience after the video goes up and we'll see if I am horribly embarrassed or super famous! An email from the Metromix reporter, who was knitting a lovely scarf:

"From Jackie (the Metromix chick):

Hi!

Just wanted to let you know that the Stitch N' Bitch segment will be airing on Monday at 7, 8, 9 and midnight.  It gets posted online at cltv.com/metromix after about 9:00 the night it runs.  Please pass this info along to the gals and thank them for all their help!

Best, Jackie"

PS: I get a lot of search hits on the title of this post - it's a line from end of Sunset Boulevard, by the character Norma Desmond. A great film that I highly recommend you watch.

Blue-Rimmed Plate Special

Meatloaf has a bad rap.

It is, for sure, a loaf of meat - something that doesn't quite sit well with our well-intentioned ideas of better modern eating (any reality aside). And like cheese balls and Jell-O molds, meatloaf has that aura of 1950's food that's trying a little too hard.

Of course, this being the Ms. Cleaver Chronicles, I'd be somewhat amiss if I didn't proclaim love for the meatloaf. I like meatloaf so much, it's what I ate on my second-first date with Mr. Cleaver. I can only think of one other person who truly appreciates this dish as much as I do (hi Winnie!). But if you haven't eaten meatloaf recently, you really should because it is tasty. And with a few minor modifications, better for you than a hamburger.

A few years ago, I decided to jettison beef from my diet, except for "when it really mattered," meaning I like a good steak every now and again, but by and large ground beef almost never makes it into my kitchen. And really, I don't miss it - most of the things I formerly made with hamburger (or hamburg as Mr. Cleaver says) like tacos, chili and this dish, have enough seasoning that it doesn't make much difference when I use ground turkey meat instead and I feel a little better about eating it. I do what I can.

And so, like the Chili I posted earlier this week, I make my meatloaf with turkey, but feel free to use beef if you want.

Mmm-mm Meatloaf : (Serves 3)

1- 1½lbs ground turkey meat (or beef)

½ onion, finely diced

1 tsp salt

1 tsp pepper

1 tsp thyme

½ sleeve of butter crackers (ie Townhouse or Ritz - not Saltines)

2/3 cup of ketchup

1 egg

Preheat oven to 350°F.  If desired, lightly grease a loaf pan.

Mix all ingredients together in a large mixing bowl using a sturdy spoon or your hands. transfer to pan and make into a "loaf "shape.  [Note: To really make a good sized, loaf you'd probably need at least 2 lbs of meat, but I'm only cooking for two here.]

Put in oven and cook for 45 min-  1 hour or until internal temperature reaches 160°F on a meat thermometer.

Chili Weather

When the weather is like this...

One can't help but make this...

This chili is adapted from the one my mother always made growing up, but I substitute ground turkey meat for my mother's ground beef, a move she says, "just sounds wrong." I assure you that is tastes great either way.

This recipe is really simple and can pretty much be expanded or added to indefinitely. Mr. Cleaver particularly enjoys it for the chili dogs that come the next day. Best of all, it can be made in one pot and would work great for crock-pot loving people (Ignore the skillet in the above photo, I normally don't use it for this, I just needed to thaw my meat quickly).

Simple Turkey Chili (serves 3-4)1 lb Ground turkey or beef1-2 cans red kidney beans, drained1 can tomato sauce2 Tbl Chili powder (or to taste)½ onion, diced (optional)bell pepper (optional)cheese (optional)If using onion, saute in pan with a small amount of butter in a large pot (3 qts or more). Add the meat, breaking it apart with a spoon and brown (Though I've always wondered why the phrase is "brown" since almost all meat turns more of a white or grey color).

Once the meat is browned, stir in the tomato sauce, drained kidney beans and chili powder. Two tablespoons makes for a fairly mild chili, so feel free to punch it up as desired at any point in the cooking process. As I recall, my brother always liked to add about half a bottle.

At this point, turn the heat down as low as possible, and cover. It can sit for hours like this, with only occasional stirring. I usually make corn muffins or bread at this point and serve dinner when the muffins come out of the oven.

Serve leftovers the next day as chili dogs. Or try my personal favorite, the "tail-wagger:" chili on top on Fritos - the brain child of the folks at Mutt's, the Chicago-style hot dog place across from old high school.

My Favorite Leftover

I am one of those holiday eaters who live for leftovers. Yes, Thanksgiving dinner takes way too much time to make for the amount of time it takes to eat it (especially when its just two people), but the food is so good and you hardly have to cook at all for about a week (especially when Mr. Cleaver makes an amazing turkey stew)!

My favorite use for leftover Thanksgiving food is something I like to call "The Portlander." I call it the Portlander because I totally stole it from a New England bagel chain and that's what they call it. It takes no skill and is totally tasty.

The Portlander

Ingredients: Leftover turkey Leftover stuffing Canned whole cranberry sauce (I preferred the canned because the slightly gelatinous nature holds together better) Bulkie rolls

Put the two halves of the roll in the toaster or under the broiler and heat until warm - not toasty.

Reheat the turkey and stuffing the microwave. Take your warm roll and add a thick layer of stuffing, topped by the turkey and the cranberry sauce, put on the top half of the roll and enjoy how the flavors blend so magically!