Boo!

I'm a terrible blogger. Really bad. But, I have a crawler on my hands and K is going EVERYWHERE. So, because we're looking to sell our place and look for a more baby-friendly one, I'm generally occupied during the day.

Here are my random thoughts of the week:

1. Kate and Jon - please get out of my trashy tabloids. I'm not into you anymore, and when I have time to get my nails done, I want to read good stuff - like spoilers for the new SATC movie!

2. I love Lululemon - I swear I don't wear yoga pants all the time - but if I did, I wouldn't be ashamed because theirs are so cute!

3. Italian prune plums - I just made a really easy tart and will post the recipe soon.

4. It's nice to be in my tall flat boots. I don't really like fall because it means winter, but K doesn't like heat, so I'll take some cooler weather and a baby who naps again.

5. Why am I the most cluttered person in the world? How do I reform?

6. This whole swine flu thing has me a little worried - the Today show should stop scaring me!

7. Happy Halloween!

Survivors

We survived our first cross country trip. We also survived our first night away from Baby K to attend a wedding. She's been flirting with sleeping through the night for a few days now - we'll see about that.

Fall has started creeping into Los Angeles - the sun doesn't climb as high in the sky, and the fog has been rolling in overnight a little. I'm back reading books again, and I've fallen in love with the Los Angeles Public Library. Has anyone else read "To Hell With All That" by Caitlin Flanagan? If so, I'd love to hear your thoughts - I'm still processing what I think. Next up is "The Feminine Mistake" by Leslie Bennets.

K can roll over, and we're eagerly awaiting the delivery of the exersaucer because she likes to try to stand with help these days. Here's my two cents - it is actually kind of nice to go out and buy baby stuff as she needs it - there is a lot less clutter in the house. Next up to purchase: a convertible car seat - as I think we'll be out of the infant seat in a couple of months.

We are having success with bottle feeding because we found the right kind of bottles - Born Free!

I'm working on a couple of home projects - reupholstering my beautiful new (well, second hand but lovely chippendale mahogany) dining room set, working on a family gallery wall, and just generally decluttering.

So, I think after a nice long summer, I'm ready to be back blogging, and especially posting recipes. Now that I am pretty much back to cooking every night, there's a lot to think about.

We're off to visit some very special great grandparents this weekend - watch out Colorado!

A little of this, a little of that

Our adorable K was a very good girl during her baptism. She got to wear the dress that was made for me (I never wore it as it was over 100 degrees for my baptism).

These are my favorites right now - tomatoes. Seriously, my husband was away for a night, so I could indulge in a completely me-centric meal. Tomatoes and basil over pasta and pretty heirloom tomatoes with basil and olive oil. What do you like to eat when it's just you?

BTW, it looks like I can extend my maternity leave through November, so I've got to get better about blogging. I hope you all are having a lovely summer - the heat came back here with a vengeance this week so we're just trying to stay cool!

Random Things

Ok, look forward to an investigation of the chicken breast later this week, but I'm taking a break from the recipes today.

Here are my questions - some rhetorical, some not :)

1. Who cuts Kate Gosselin's hair? And why is it long in the front and spikey in the back? It's like a reverse mullet?

2. How come people don't often hold the door for you when you are trying to push a stroller into a store? I swear I don't run people over or hit them with my stroller, but I could use a little help getting in the door sometimes.

3. If you have children, what is your strategy for getting dinner on the table? I try to pick out recipes in advance, and then prep/set the table during naptime, anything else?

4. If your baby doesn't like a bottle, how do you persuade them that it isn't so bad?

5. Why is all the lemonade in LA so sweet? I like mine really tart with just a hint of sweet, and everything I've had (most particularly you, Barney Greengrass) is almost gritty with sugar.

6. Recommendations for a lightweight travel stroller?

7. Why do people go to the grocery store in their pjs? I give parents and the elderly a pass, but I am always confused by the college students - they have no responsibilities?

8. Why does the Food Network have so many shows that aren't about cooking? I love my chefs and want more from them!

9. What is your favorite flavor of doughnut? I haven't had one in ages, and I'm starting to have a major craving. I'm a coconut or plain cake doughnut kind of girl.

10. Is it bad that I just don't blow out my hair all that often?

Happy Monday - what are your burning questions?

Nectarine Clafouti - Delicious

I love summer, especially the delicious fruit. There is just something so delicious about eating fruits in season, and not the nasty ones you get in the middle of winter. So, I'm fully enjoying the bounty of our supermarkets - especially nectarines. I love dicing one and sprinkling it over greek yogurt or vanilla ice cream, and now thanks to Barefoot Contessa, I love them baked in a custard!

This is the easiest dessert that I've made in a while. It's adapted from Ina's Barefoot in Paris recipe for a pear clafouti. I had about four nectarines that would spoil before I could eat them, so I wanted to use them. It's basically a custard/pancake batter poured over the fruit and then baked. The sweet/tart nectarines and the creamy custard with a little cinnamon are delicious. (Belle, I saw the plum tart tatin and can't wait to try it - but I was too greedy and ate all the plums on hand first :)

Pear Clafouti (adapted with nectarines)

1 TBS unsalted butter, soft
1/3 cup plus 1 TBS granulated sugar
3 extra large eggs at room temperature
6 TBS all purpose flour
1 1/2 cups heavy cream
2 tsp pure vanilla extract
1 tsp grated lemon zest (I omitted this because these nectarines were pretty tart)
1/4 tsp kosher salt (I used regular table salt)
2 TBS pear brandy (Poire William) (I also omitted this since my nectarines are pretty juicy)
(ADDITION - 2 tsp cinnamon)
4 very ripe nectarines (if using pears - 2-3 firm but ripe Bartlett pears)

1. Preheat oven to 375 degrees. Butter a 10" round baking dish and sprinkle bottom with granulated sugar (I used a 9" square pan with a delicious result - if slightly less pretty :)

2. Beat eggs and 1/3 cup sugar in electric mixer on medium high speed until light and fluffy - 3 minutes (mine never got "fluffy" but I beat for 3 minutes and the recipe worked). On low speed, mix in flour, cream, vanilla, cinnamon (if using), lemon zest (if using), salt and pear brandy (if using). Set aside for 10 minutes.

3. (If using pears, peel quarter and slice them). I kept the peel on the nectarines because I like the color, and simply sliced them in little quadrants (it's very hard to cut wedges of nectarine). Arrange the slices in a single layer (neatly if possible) on the bottom of the baking dish. Pour the batter over the fruit and bake until the top is golden brown and the custard is firm - about 35-40 minutes. Serve warm or at room temperature. It's very good with vanilla ice cream, and I bet it would be delicious the next day as well with a cup of coffee.

4. A note on seasoning. I like cinnamon, so if you aren't a big fan, maybe reduce it to 1 tsp. I bet this recipe would work really well with plums, or the more traditional cherries. You could also try adding some grated fresh ginger, orange zest, nutmeg - whatever.

Plum Upside-Down Cake

Ok, this was fantastic! And completely easy to make. I made it during nap time, and managed not to mess it up despite a pretty serious interruption from Baby K. I posted a photo of it in my post yesterday. The recipe comes from the August issue of Real Simple. I've just started trying their recipes, and I'm really impressed with the balance of speed, nutrition and taste!

Plum Upside-Down Cake

1/2 cup plus 1 TBS unsalted butter
4 firm, ripe plums, each cut into about 7-8 wedges. I think you could substitute nectarines or peaches, but you might want to add a little lemon juice since they aren't as tart as plums?
1/4 cup plus 2/3 cups granulated sugar
1 cup all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
2/3 cup sour cream
1 tsp pure vanilla extract

1. Heat oven to 350 degrees. Butter an 8 inch cake pan and line the bottom with parchment. (Normally I skip lining pans, but I think you have to here, otherwise the fruit would stick!)

2. Melt 1 TBS butter in large skillet over medium high heat. Add the plums and 1/4 cup sugar, tossing until sugar dissolves and plums get all nice and syrupy - about 3-4 minutes. Arrange the plums in a pretty pattern in the bottom of the pan (or, if your baby starts screaming, simply dump the plums and juice into the bottom where they make a pretty, abstract pattern of their own).

3. In a small bowl, stir together the flour, baking powder, baking soda and salt.

4. In a large bowl or mixer, beat together the remaining 1/2 cup butter and 2/3 cup sugar until fluffy. Mix in the egg and sour cream, then add the vanilla. Gradually add the flour until it is just incorporated. (I think this could get tough if you over mix the flour).

5. Pour the batter over the plums and bake until toothpick/tester inserted in the middle comes out clean - about 50-55 minutes. Cool in the pan for 1 hour, then invert onto serving plate and peel off parchment from the bottom. A couple of plums may stick to the parchment, but I was able to place them on top of the cake.

This is a really pretty jewel colored cake, and really easy to make. I served it with vanilla ice cream when the cake was slightly warm. It's also very good the next day. I bet this would work really well with whipped cream or slightly sweetened mascarpone cheese?

P.S. Amy, thanks for your comment. If you are still allowing new blog readers, I'd love an invitation. My email is proseccoandpeaches at gmail dot com Thanks!

Summertime and the blogger is lazy

So, it's been almost a month - but what a month. We've celebrated an anniversary, gone to the beach, and taken a very brief and wonderful trip to La Jolla. I'm back! I need to update lots of recipes that I've been trying, as well as post the birth announcements and the baptismal gown...but here's my start. I hope you are all having a FANTASTIC summer!