sleep well, originally uploaded by sewtrashy.

Have a restful and relaxing Sunday. After a Saturday full of rearranging my loft… I know that’s all I want today. Oh, and some kettle corn.

Generally, empty toilet paper rolls end up strewn in pieces all over our living room rug after Bonsai (our dog) gets ahold of them. I managed to salvage one for my first challenge for Project Restyle. I decided to make something I could hang by the window. After few snips and hole punches finished off with a simple string it was ready to hang! I love how it turned out. Now, I’m tempted to make lots of them to hang in a cluster. Could be really lovely and fun. We’ll see if I can snatch them up before the dog gets them!

More information on Project Restyle.

Three days before Christmas, our fridge decided it didn’t want to stay cold. I opened the door to find the temperature was at 50 degrees. That is, in fact, the Danger Zone. Quickly, I salvaged all the dairy and condiments I could, and used our vintage Coke Machine as a fridge. So very thankful to have that as a back-up!

Hope everyone has a lovely Christmas Eve! I’ll be making cookies and relaxing with my husband. Can’t really ask for anything more…

I made my first pumpkin pie this Thanksgiving, and I decided to go all out by making it completely from scratch, including the pie crust. I turned to Martha Stewart’s Baking Handbook, of course! I cannot endorse that book enough. It’s full of wonderful recipes, tips and techniques. It hasn’t let me down yet.

The pies turned out perfect… exactly what pumpkin pie should be. However, I thought it could use an unexpected kick. Maybe a little spiked whipped cream… or a lot if you like that sort of thing. Which, of course, I do! It was the perfect addition to the not too sweet pumpkin pie.

Homemade Spiked Whipped Cream

This is not an exact recipe. Just a guide. You will have to taste and determine how sweet and how spiked you like it.

You will need:

Heavy whipping cream
Liquor (I used orange Triple-Sec, but also love Coconut Rum or Amaretto in this.)
Sugar

Pour some heavy whipping cream into the bowl of your trusty KitchenAid Stand Mixer with the wire whisk attached. Start whisking on medium-high until soft peaks form. Turn the speed down. Now begin to add some sugar and your liquor a little at a time. You can turn the speed back up for a few seconds after each addition until you find that perfect flavor.

I tend to let mine get thicker than most because I like it like that, and it softens a bit as it sits. However, I doubt it will “sit” for very long! Use it to top your pies, ice creams and coffee. Or, just eat it by the spoonful. It’s that good!

We’ve also used it in Frozen Chocolate Chip Amaretto Whipped Cream Sandwiches in place of ice cream. Simply put some whipped cream between baked and cooled chocolate chip cookies and freeze on a baking sheet. Wrap each individually once frozen. So delicious!

How would you use spiked whipped cream?

More information on making homemade whipped cream can be found here.

Growing up in the South, we always made turkey, mashed potato, gravy sandwiches with our leftovers. Thanks to my husband and his Mexican roots, I have now been awakened to the gloriousness of that which is The Thanksgiving Leftovers Burrito. It’s pretty amazing. You must try it.

Friday afternoon, we made a small post-Thanksgiving meal for just the two of us. We brined and cooked a turkey breast, made mashed potatoes, gravy and had some yummy rolls we snagged from our friend’s Thanksgiving leftovers. The meal was wonderful, but it’s really all about the leftover burritos.

The burritos I made for my husband consist of shredded turkey, mashed potatoes, gravy and I threw in a little Jalapeno Asadero cheese we picked up recently in El Paso at Licon Dairy. With every bite, he was in heaven. “I love this cheese,” he exclaimed. These are also extremely tasty with a little dressing and even cranberry sauce if that’s your thing.

The key to a perfect burrito is to NOT OVER STUFF THE THING. A little goes a long way.

Try these. Today. No, really. Try them.

Hope your Thanksgiving was full of friends, family, love, fun and good eats! Living miles and miles from our families is always sad around the holidays, but we were blessed this year to spend our Thanksgiving with many new friends and a sweet old dog named Ruby. It was a perfect day, with a perfect meal and way too many (fabulous) desserts.

Here’s to the start of the holiday season. My wish to you? May you remain in a state of peace and serenity in the midst of insanity.

XO ~ Whitney

Pictured: Homemade Pumpkin Pie with Orange Liquor Spiked Whipped Cream

Just wanted to share a quick and easy addition to your upcoming winter soups.

I always save leftover, unused puff pastry bits. Why not utilize those extra bits to make croutons?

These couldn’t be simpler, and they add a lovely, buttery addition to tomato soup. I imagine this would be quite nice on many other soups, too. Also, it’s a bit unexpected if serving to guests. It’s a little pillow of buttery, flaky goodness. Mmmm…

Cut your frozen pastry bits into whatever shapes you’d like. I chose small rectangles. Place on a baking sheet. Season with your favorite seasonings. I used an Italian seasoning grinder. Bake until puffed and golden in a preheated 400 degree oven. About 10 minutes. Just use your judgement since these are small. You don’t want to overcook them!

Yesterday, we made our way to a local Salvation Army to drop off a load of items for donation. It was so amazing how much we stuffed into our little ‘72 Super Beetle that even one of neighbors who say the pile of junk before we loaded it up said, “You guys fit all of that stuff in there?!”

I had high hopes of finding something wonderful between the Salvation Army and the nearby Goodwill store, but it was such a let down. We’ll have to check out some other areas of town before we find our gold mine.

I did score this nice lampshade in spectacular condition for a whopping $4.50, so it wasn’t a total bust. I think it replaces our ratty old ORGEL shades from Ikea nicely! Those shades that have lasted us through five moves over the last five years. What do you think?

Now, I just need to score another nice lampshade for our second ORGEL lamp and I’ll be a happy lady.

I’m also not sure where I’ll place this “new” lamp yet. I have been moving it around our new place hoping it will speak to me when it’s found it’s home. It hasn’t spoken yet.

This past Saturday, I made it out to the Little Italy Mercato here in San Diego. I scored big time with cipollini onions, heirloom tomatoes, swiss chard, fresh french baguette, goat’s milk feta… and the list goes on!

I’ve never tried cipollini onions before, but I’ve been dying to since I read how tasty they were after roasting them. But what recipe should I try?? Hm. This was tough, but when I came across Smitten Kitchen’s Roasted Tomatoes and Cipollinis I was hooked!

Wow! Really. WOW! I would like to eat this every night. I didn’t add white beans to mine, nor did I used the chopped basil. (It was in fact chopped and sitting on my cutting board, oops.) It was still so tasty!

Can’t wait to make this again… with the basil.

To accompany my roasted delights, I made my first batch of swiss chard. I used the Lemony Swiss Chard recipe from Martha. This was also quite good, and a lovely addition of color to the plate. It was different than I’d expected, but in a good way.

I could have photographed this swiss chard all day. It’s so lovely. So vibrant. So fresh. Straight from the farm.

If you haven’t found a local Farmers’ Market in your area yet, then get out and find one! It’s totally worth it.

I had never made a pot pie before. As much as I love the comforting idea of a pot pie, it seems they have to be super fattening to be tasty. Not so! This healthier version is a nice comforting winter treat.

I’d come across a recipe in a recent Health magazine for a Chicken Pot Pie filled with leftover roasted root vegetables. Of course, I didn’t have what I needed. Not to mention, the chicken I prepared turned out to be bad (as in make-you-sick bad). At this point I was so frustrated and completely snowed in. We’d already walked to the grocery store a mile away… twice. I wasn’t about to trek out in two feet of snow…again!

Discouraged that my first pot pie would be less-than-perfect… I finished it anyway. I hate to waste food. To my complete surprise, this Yummy Veggie Pot Pie turned out to be absolute perfection! With every bite, I turned to my chef husband with such pride and satisfaction waiting for his stamp of approval. Even he loved it!

Yummy Veggie Pot Pie

WHAT I USED

1 sheet puff pastry, thawed, cut to fit dish(es) (I used about 1/3 of one sheet)
2 teaspoons unsalted butter
2 teaspoons olive oil
3 tablespoons all-purpose flour
2 cups 1% Lactaid milk
2 – 3 sprigs fresh thyme
2 tablespoons lemon juice
1 cup roasted zucchini, cut into small cubes
1 cup roasted parsnips, cut into small cubes
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 fresh sage leaves
1 large egg white, beaten

WHAT I DID

1. Place cubed zucchini and parsnips on baking sheet. Drizzle with olive oil and season with kosher salt & pepper. Bake at 400 degrees for about 20 minutes or until tender. Depends on size of your cubes. Once veggies are done, raise over temp to 425 degrees.

2. Meanwhile, cook butter and oil in medium saucepan over moderate heat. Add flour, cook 1 minute, whisking constantly. Continue whisking while adding milk in a slow stream; bring mixture to a simmer. Add thyme Simmer 5 minutes or until thickened.

3. Remove thyme sprigs. Stir in next 5 ingredients (through pepper). Spoon mixture into ovenproof dish. Take thawed puff pastry from fridge and cut piece to fit your dish. Work quickly, minimizing handling of pastry. Press pastry to outer edge of dish to seal. Place 2 sage leaves on top. Brush with egg white.

4. Bake pot pie on a baking sheet in center of oven for 17-19 minutes or until pastry is golden brown. Serve hot!

*Our puff pastry was a little underdone on the inside so you might bake a little longer, but keep an eye on it. You don’t want it to burn!

**I used a dish to yield 2 larger servings. I did not have individual dishes. This would make 3-4 1-cup servings if you have individual dishes.

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Is your mouth watering yet? Mine is! Can’t wait to make this again. Feel free to use any combination of veggies. This would be great with so many varieties. Winter squash might be nice. Mmm…

Happy Weekend everyone!