What to do with 15 Lemons

I've got to say, I'm not really a DIY person. I'm just not into jerry riggings things up with glue and yarn or whatever to look like something anybody other than my cat would find appealing. Although I really enjoy getting a good laugh at those who are also not DIY people but seem to think they are. If you are in the mood to laugh, check out Regretsy. Hilarious.

Limoncello is symbolic of the lifestyle I hope to one day live. Something about limoncello evokes sun drenched images of chic Italians in white linen reclining on terraces and living La Dolce Vita. Limoncello isn't expensive to buy, but it sure sounded like fun to make! It wasn't until we'd purchased a bottle of 100 proof Portland Vodka and zested 15 lemons, poured it into a bottle with some sugar and whatnot, stuck it in the pantry for a while, shook it a few times and voila, one day we had limoncello!

Here's how to make it

Aside from pouring yourself an ice cold glass of the stuff and hanging out on the porch on a sunny day, you can also make these marvelous cookies with it.

Welcome summer with sweetness

photo credit: Style Me Pretty

Doesn't this picture just make you smile a little? It makes me want to walk in that field barefoot, find a place to lie down, and spend some time in dolce far niente (the sweetness of doing nothing). In t-minus 3 and counting my life will no longer revolve around spreadsheets, textbooks, accounting, finance, or HBR. I hope to take a simple approach to refreshing and recharging this summer, and use the time to plan and enjoy my wedding. I am told that for once in my life I should stop worrying about being efficient and practical. This is difficult to do when you're a grad student on a budget like I am! But they say if there's a will there's a way.

Maybe you're not getting married this summer, but you still want to refresh, recharge, and find ways to infuse these sweet sunshiney days with a little bit of my favorite thing of all time, la dolce vita, preferably peppered with some dolce far niente! Here's a recipe for a signature drink to get you there in no time:

La Dolce Vita

1.0 fl. oz. of Vodka

4 seedless grapes

1 teaspoon of Honey

Prosecco

Suggested Garnish

Twist of Lemon

Mixing Procedure

Place seedless grapes into a cocktail shaker, crush with a spoon, add vodka and honey, shake, strain into a champagne flute, top with prosecco, stir, garnish with a twist of lemon.

For those who don't want libations, try the Lavender Lemonade:

• 1 cup sugar

• 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems (preferably one that doesn't smell piney, such as spike.
  

• 1 cup freshly squeezed lemon juice, strained

• Ice cubes

• Lavender sprigs for garnish

1. Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
2. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
3. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.

4. Pour into tall glasses half-filled with ice or refrigerate until ready to use.

Fleur de sel caramels

Life and careers and friendships and paths ebb and flow and bend and twist, but at the end of the day we've always got those we love. I've got a wedding coming up soon. And my La Dolce Vita wedding fantasy isn't going to come true on it's own, and it's certainly not going to come true unless I get cookin'! There's something about delighting those whom I cherish on MY wedding day, I want to make sure everybody feels la Dolce Vita, not just me!

I'm a big fan of fleur de sel caramels. Big fan. So when I found out the one and only Barefoot Contessa herself Ina Garten had a recipe, I got real giddy. Her recipes are fantastic in their simplicity, and they always work (woo hoo!)

My great grandmother was a fantastic candy maker. Not a fantastic cook, but as a candy maker there was nobody better. So with her guidance in spirit I set forth with bringing the sugars to a golden brown tone. It'll seems like they're bubbling forever the same translucent color and then suddenly they're brown and going quickly. So watch it closely.

Add the cream mixture and be sure to continuously stir with a wooden spoon to get it incorporated. At this point, attach the thermometer and get comfortable with stirring. This can be tricky as you're also fumbling with the vanilla. Attach the thermometer taking care to not let it touch the bottom of the pan. And as you stir, don't allow the spoon to scrape the edges. This is where the sugar is crystallizing and if you bring those crystals into your caramel, you might get crunchiness in your creamy smoothness. You'll want to bring it to about 248 degrees or just below, do not let it get higher than this!

Pour the hot caramel into your parchment lined pan and take care because it's HOT and sticky. At this point you've got the best spoon in the world to lick. So pop the pan into the fridge to cool and get to work on that spoon! :)

You'll want to cool it enough so you can touch it and work with it, but not so much that it gets too hard to work with. Mine was in the fridge too long and it got a bit hard. Still chewy and delightful, but I had difficulties getting the salt to stick to it. Make sure you use parchment, not waxed paper.

Once they're ready, you can wrap them in glassine, or just serve them right away. I garnished them with Himalayan Pink Salts, and also with fleur de sel. I've got a ton of fancy salts and I can't think of a better way to try them out. Happy candy making!

DIY your own La Dolce Vita

Lemoncello is so simple to make, and it's nothing like lemonade and not sour at all, this is because it's made with the zest of the lemon, not the juice. It is the national drink of Italy, where they drink it cold as an after dinner drink. It's perfect for a warm summer day, and it's really simple to make. There's still time to make your own batch before summer!

How to make:
1 liter bottle of grain alcohol or vodka (we ended up using vodka, I'll keep you posted on the results)
zest of 8-15 lemons
Sugar reduced down to simple syrup-about 12 oz or to taste
A washed and sterilized glass jar or bottle that can seal tightly

Cut the zest off the lemons, taking care not to allow any of the white part (pith). This is bitter and will spoil the limoncello. Put all the zest into the jar, and pour the liter of alcohol into the jar. Add the cooled simple syrup. If there is some solidified sugar in the pan, you can scrape this and add it too if you want. Close the lid and put the jar in a cool dark place for about 30 days. Take the jar out once or twice a week and shake it gently. After 30 days, get a funnel and a strainer and pour the limoncello through the strainer into the bottle you plan to store and serve it from.

More pics to come, ours is currently on the pantry shelf!

Hankering for a night in? Start with Portland Farmer's market!

After an action packed Saturday, I was feeling a bit tired by dinnertime, but I still wanted to make a yummy dinner. Why? When I returned home, my guy about town had a surprise for me, a 2 lb bag of gorgeous steamer clams and a Delphina's Bakery baguette from the Portland Farmer's Market! I'm lucky enough to live 2 blocks from the market, which is every Saturday March - December. So a Saturday morning leisurely stroll around the market for a coffee, some pastries, and some produce for the week is one of my little luxuries. Sometimes I even treat myself to a big bouquet of flowers.
Needless to say, I had to make these clams! I'm one of those people who really enjoys shellfish, save for oysters and there's a story behind that which I'll spare you. I think there are a few recipes every girl and guy about town should be able to whip up perfectly when called upon, for me, one of these is a fantastic steamer clam recipe. It's not perfect yet, but here's a reliable one that you can usually make with stuff you've already got lying around:

1/2 cup butter (use the real stuff)
5 cloves garlic, minced
2 cups dry white wine (this means chardonnay, but I'm not a fan, so I cheat with pinot gris)
2-3 T fresh oregano (1 T dried if no fresh)
2 T fresh parsley (1 T dried)1 tsp crushed red pepper flakes (optional if you want some kick to it)

In a large pot (I like to use a stockpot), melt the butter. Add the garlic and stir around briefly. pour in wine, add seasonings. Add clams and put lid on. Steam until all the clams have opened. Serve them in soup bowls with their broth ladled over them and crusty bread for dipping. If you've got fresh parsley to chop and sprinkle over the top that's pretty good too. Have with the remainder of the wine.
Also try adding: diced tomatoes, cooked pancetta, sausage, fingerling potatoes, pinch of saffron.

And if that doesn't make you hungry, here's a pic, along with daffodils from the market :)

Like the Wineworks glasses? ;)

Portland Farmer's Market
Saturdays, March 19 through December 17
8:30 a.m. – 2:00 p.m. (Mar. through Oct.), 9:00 a.m. – 2:00 p.m. (Nov. & Dec.)
PSU Campus: SW Park Ave & SW Montgomery St

Just a few of my favorite stops at the market. Sadly I can't remember the name of the stand where I get the clams from. I know her when I see her. I'll try to update this next time I'm there.

Cafe Velo Coffee
I love how their website shows a picture of B-line, one of my fave Portland start-ups!

Alma Chocolates

Their store is located on NE 28th off Glisan. Their caramel sauces, the lavender caramel in particular, will change your life.

Jacob's Creamery

Creme Fraiche, marscapone, a variety of cheeses and an amazingly light and decadent blue cheese spread with cranberries.

Nut-tricious Foods
Fabulous soy nut butters and other nut butters that are super healthy.