What you need

Of all the cliches in life, (of which many I adore) I know the meaning of so many now. It's why I smile, it's why I love life.
My silly life, the life my parents have lived, the loves we've had, our friends, the adventures, it all makes the what should be tough times so beautiful.
I'm the lucky one. So I smile in the morning and cry in the afternoon but lay my head to rest knowing what it feels to be blessed.
I'm challenged daily and most times without an outlet but when it all comes down, it's pretty. Life, love, beauty, it's all about what you give back not how you take it in.
I'm ready to continue in my lessons but my heart will always have a piece of what's left behind.

Macramé

Is it just me or did everyone's grandparents have hanging macramé planters in their home while we were growing up?
It's a fairly dead form of craft. From what I've been told it was old ladies and hippies that were the ones who made it popular. It has since gone long out of style. I however, still find it interesting. I think the simplicity of tying knots into something useful and pretty is quite fun.

Lost art or not, I'm a big fan. I sent my best friend a little hanging planter for her birthday, and one to my mother for Mother's day. They were elated. Now I know that two more plants will be given life in a functional piece of art.
I'm a huge fan of the hanging fishbowl. Not only is it pretty, it serves as home to a life that would otherwise be sitting on a counter top. Suspended, I'm convinced that living things receive more sunlight and attention which is good for everyone.

Eventually, I will have some planters for sale in my Etsy store but for now, you can email me if you are interested in having a hanging piece of knotted art in your own home.

Grow your own food

I live in a place where if you plant it, it will grow. It's incredible to watch the transformation of my garden day to day. In my previous life I was a black thumb plant killer. It wasn't cute or funny. My mom would come visit and take my plants away to rescue them. It wasn't for lack of me trying to take care of them. I just couldn't keep them alive.

These days I'm able to drop some seeds in the ground and next thing I know, I've got all the fixings for a garden fresh salad. It's crazy and rewarding to be able to walk down into my yard and bring up lunch or dinner.

It's so important to know how to use the earth properly. Knowing how to grow your own food and being able to feed your family without preservatives and chemicals is something that needs to be shared. If you have never planted anything or even if you have a limited space, it is possible. Get a topsy turvy planter and grow some tomatoes or strawberries. Even a tiny garden can make an impact on the way you view food and life.

Ducks

Remember the episode of the Soprano's where Tony sees ducks swimming in his pool? I have always considered myself a bit quirky. The day before Easter this year I decided it would be a great idea to get myself a pet duck. According to the gentleman at the Farmer's Co-Op the lil ones need a friend so I ended up with two. Stanford and Rosie, I called them. They sat on my lap while I watched TV. I would take them for walks around the yard. They would follow me everywhere. So cute and so much fun.

Then a few weeks later I realized I made a mistake. Stanford was in fact a female, not a male as I had hoped. Stanford became Ford and Rosie was her shy sister. They grew up so fast. Week after week they became less social with me. They enjoy swimming in their lil pond rather than following me around. Rosie won't let me near her anymore. Ford however has remained social and knows where his Cheerios come from.

I now have two full grown Mallard ducks who are just about ready to fly away. My sweet baby birds grew up so quickly. I just hope they don't end up on someone's plate someday.

Broadway by Amar Santana, Laguna Beach

Every once in a while, a good restaurant comes along. A place where as soon as you walk in, you feel welcomed and excited. Immediately you are greeted, and the whole evening just seems to flow. You can get lost in the food and have a three hour dinner without knowing or caring how long you have been there. Your cell phone doesn't matter, nor does time. The feeling of all of the patrons is electric, because my friends, you are having a food experience, not just a meal.

Broadway by Amar Santana, located in gorgeous Laguna Beach, California is THE place to go for an amazing food experience. From start to finish, the dinner was amazing. For the best experience, make a reservation at the chef's table. A bar that seats six allows the lucky few whom are able to sit there to enjoy dinner and a show. The open kitchen enables you a great view on the magic that happens behind the counter top.

The chefs work together precisely to create inspired dishes that even my trained palate was surprised by what happened. The service staff is extremely knowledgable. The sommelier is on point with his pairings. Though some were unexpected, I like to be challenged.

We opted for the Chef's Tasting, traditionally a five course option based on your personal likes and Chef's suggestions. My friend Sam is behind the Chef's counter table, so we ended up with some special dishes but, even without him, you can't lose, and if you see him there say "Hi" for me. This was our food adventure...

ROASTED AND PICKLED BEET SALAD
creamy burrata, raspberry vinaigrette, puffed black rice, nasturtium

JAPANESE HAMACHI
citrus - miso dressing, avocado sorbet, wasabi tobiko, tempura flakes

TOASTED BARLEY RISOTTO
slow poached egg, seasonal herbs, shaved reggiano parmigiano, wild, wild mushrooms

SAM'S SWEETBREADS
pea purée, fava beans (sorry this is an off the menu item but WOW it was so good!)

VADOUVAN SPICED LAMB LOIN
braised bean ragout, grilled merguez, mint yogurt emulsion

BOURBON VANILLA BEAN PANACOTTA
strawberry sorbet, cocoa nib meringue, taragon

CARAMEL CHOCOLATE GANACHE TART
cinnamon whipped cream, vanilla maldon salt, chipotle chocolate ice cream

For more information on this culinary masterpiece visit:BroadwayByAmarSantana.com

Meet Me Where The Music Plays

Forever, my father's daughter.

He dances with the angels now but will always be a part of me. I'm the luckiest girl in the world to have had him as my daddy.

George Arthur Rosenjack
9/9/41-3/6/12

Bananas Foster Cupcake Sunday

Today is a special day! It's Sunday Funday and also my friend Kanee's Birthday along with my Brother-In-Law. It doesn't take an excuse for me to bake, but in their honor I made some cupcakes! I'm a fan of many food blogs an came across one with a Banana Chocolate Swirl Cupcake recipe. I liked the concept but I love my Bananas Foster Cupcakes. I decided to borrow the idea of chocolate and use mini chocolate chips instead of melted chocolate and top them with a slice of banana. My traditional recipe was dreamed up for my friends wedding last June and had a Mascarpone Rum Frosting. With the addition of chocolate chips, I don't miss the frosting.

Bananas Foster Cupcakes with Chocolate Chips

Yields 30 Cupcakes

For the Banana Mixture:

3/4 cup butter
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2-3 ripe but still firm quartered (halved crosswise, then lengthwise)
2 tablespoons dark rum

For the Cupcakes:

2 1/2 cups AP Flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon rum or rum extract
3/4 cup sour cream
1/2 cup mini chocolate chips

For the top:

1-2 bananas, sliced
1 Tablespoon lemon juice
3 Tablespoons or more mini chocolate chips


Directions:

For the Bananas:

In a large saute pan over medium heat, combine the butter, brown sugar, and cinnamon.
Cook until butter melts and sugar is dissolved (4 to 5 minutes).
Add the banana slices and cook until tender and nicely caramelized
Turn off the burner and add the rum mixture to the pan.
Flambe!
Spoon the banana heaven into a bowl and set aside.

For the Cupcakes:

Preheat oven to 350 degrees.
In a mixer cream butter and sugar until light and fluffy.
In a medium bowl, combine the flour, baking soda, and salt.
Add eggs one at a time then, add vanilla, rum and banana mixture. Mix well. Bananas will blend into mixture.
Add flour mixture alternately with sour cream; blend thoroughly but do not over mix. Fold in Chocolate chips.
Portion into lined cupcake tins.
Sprinkle the sliced bananas with lemon juice to prevent discoloring. Sprinkle the top of the cupcakes with the additional chocolate chips and top with a banana slice.
Bake until done or a toothpick inserted comes out clean, about 20 minutes.