Turquoise Touchdowns For The Kitchen.

Whether you're making dinner or simply watching football from the kitchen, these bright finds will likely increase your cooking and/or viewing pleasure:

Vintage melmac cups, from Artful Vintage.

"Kitchen" hook board, from Bluebird Heaven.

Vintage bowl notecards, from Piink Design Studio.

Kitchen magnets, from A Second Life.

And Eat It Too.

Strawberry summer cake (photo from the "Pasty Studio" blog).

This cake looks absolutely delicious! In fact, drool is slowly trickling down our chins as we browse the "Pastry Studio" blog. Pastries, tarts, cakes, cookies, confections...oh my! And recipes to boot!

Perhaps what we love most about this particular recipe, is the attention to details--a "smidgen" of semolina (for texture), homemade ricotta (for the cream) and olive oil (to moisten the cake), to name a few.

So grab yourself a paper towel, wipe the drool off your face and pay a visit to the "Pastry Studio". Be sure to check out the recipe, here, too!

Slow-Roasted Perfection.

This is pretty much all you'll need. And the chicken, of course.

We've been teasing you all week--but now, the moment has finally arrived. Today, we reveal our super secret, slow-roasted chicken recipe!

First off, here's what you'll need to actually prepare the chicken:

*4-6 lb. whole chicken.
*A roasting pan. We prefer this one.
*Canola/olive oil spray.
*Kosher salt.
*Pepper.
*Olive oil (optional).
*Spices (optional). This method uses dried spices: rosemary, marjoram, thyme.

And here's what you'll need to clean yourself (and the chicken):

*Hand soap (preferably with a push-top)
*Trash can/compost bin (keep this close)
*3 or 4 paper towels.

Give your chicken a nice, little rinse--inside and out.

Step 1. The Prep.

Get everything you'll need within arm's reach. Start by spraying the bottom of your roasting pan with the canola spray. This typically makes cleanup a bit easier. Next, remove the chicken from the packaging, discard the innards, and rinse your chicken--inside and out. Pat chicken dry with the paper towels. Place chicken in roasting pan, breast side up. Wash your hands. Preheat your oven to 300 F.

Let spices (and a slow-cooking oven) do all the work.

Step 2. The Spices.

Now it's time for the fun part--the spices! Sprinkle your bird with the kosher salt. Your goal here is to cover as much of the bird's surface area as you can. It may seem like a lot of salt, but remember, it's a lot of meat--so it needs to be flavored. Crack some pepper in the same manner. And if you're using spices, sprinkle of bit of each all over the bird. The best part? If your extra spices miss the bird and end up in the pan, you're simply adding more flavor to the natural juices (more on that later). Oh yeah, one last thing, drizzle a bit of olive oil over the chicken. Put the lid on and pop that bird in the oven.

Step 3. Wait.

Watch a movie, read a book and mentally prepare yourself for an amazing dining experience. As a general rule, cooking time is about 20 minutes per pound. My oven isn't that reliable, so for me, a 5 lb. chicken takes about 2 hours and 15 minutes at 300 F. Chances are, your oven is a bit more modern--if so, you may want to sneak a peek at the 2-hour mark.

Step 4. Salivate.

You've waited and waited...and by now, you're most likely detecting an amazing smell throughout your home. That means it's time to get that bird out! Remove from the oven, pop off the lid and allow the bird to cool for 15-20 minutes. To check for doneness, give a tug on one of the legs. After 2 hours of slow-cooking, the leg/thigh should feel like it's about to fall off (if it hasn't already). And if you're impatient (like me), go ahead and rip the wings off and snack on them. Yummy!

Need we say more?

Step 5. Enjoy.

Once your chicken has rested a bit, transfer to a serving plate. You may want to recruit a friend to help you accomplish this task. Generally speaking, the chicken is usually so moist and tender that the legs, thighs and wings may just slide off. This is a good thing. Plate your tender pieces of slow-roasted chicken and enjoy to the fullest!

Ah, the juices...

But wait! What to do with all of those leftover juices? Well, if you're planning to eat right away, you can spoon some of the juice over the chicken--it'll make it that much yummier! Trust me though, you'll want to save the rest. So pour the remaining juices in to a plastic container and stick in the fridge.

By the next day, the fat will have risen to the top and solidified. The lower level of juicy goodness will look something like chicken stock jello. Sounds gross, but it's delicious. Use it to saute greens, asparagus, broccoli or even add it to some warm pasta. Yum!

And there you have it...slow-roasted perfection! We hope you've enjoyed our "Bon Appetit" series. And remember, cooking (and eating) should be an enjoyable experience. Have fun, experiment and most importantly, use those spices! Have a great weekend!

Sneak Preview: Roasting A Chicken.

The view from above.

Tomorrow, we're revealing our top secret chicken roasting method--but only because everyone should experience the deliciousness of a slow-roasted chicken. Are your taste buds ready for this?

Looking for a good roasting pan? This is my (surprisingly inexpensive, yet highly effective) weapon of choice: "18" Roasting Pan, from Mainstays".

A Simple Smoothie.

Seriously, how often is purple food considered delicious?

I love smoothies! What's not to love about taking a bunch of ingredients, throwing them in a blender and creating a super-tasty, liquefied treat?

Here's a super-easy, quick and delightful smoothie recipe:

-1 banana, cut in to pieces
-1/2 cup frozen blueberries
-1 tbsp. dried coconut
-5 heaping spoonfuls of low-fat, plain yogurt
-1 cup soy milk

Shove it all in a blender, hit blend, pour in a glass and enjoy!

Notes: I prefer my smoothies a bit colder, so I typically cut the banana up and stick it in the freezer (about an hour or so before the blending action begins). Also, you may want to adjust the ingredient amounts to suit your tastes. And for added sweetness, try a bit of honey!

Spice It Up.

Vintage spice jar set, from Red Pop Shop.

When you're looking for a flavor boost, a dash of spice just may be the answer. Sure, salt and pepper are the go to guys. But have you ever tried cayenne pepper in an omelette? What about cinnamon or nutmeg in a curry? How about a little caraway seed with your sausage? Wait, you haven't tried any of those?! Hmm, I'm thinking your taste buds may need some pampering.

Saving Money On Groceries.

Meet your new friend--the weekly ads.

Coupons are for suckers. The weekly ads are where the real action is. And the key to utilizing the weekly ad is to note and shop the pattern. Most grocery stores advertise everything that's on special for the week. Some stores will actually e-mail you these ads. Think of these ads as a map for discovering hidden grocery savings!

But how can you shop the ads and actually save money? Funny you should ask:

*Whole chickens. These will sometimes go as low as 79 cents/lb. Buy 3 or 4 and freeze 'em!
*Yogurt. Can't eat a whole 32oz. tub? Use it in smoothies!
*Fruit. This is a good smoothie ingredient too. Smoothies are healthy and will keep you full!
*Stockpile bulk foods. When grains go on sale, get a few pounds. A little grain will go a long way.
*Coffee and teas. If you drink these beverages every day, get a few weeks worth and save some $$.
*Vegetables and greens. Get creative--use them in quesadillas, stir fries and curries.
*Chocolate. Buy the big bars and have a square each night for dessert. (Caution, this one takes will power).

Have some other tips on how to save money on grocery shopping? Let us know!

Roasting: A Sneak Preview.

18" Roasting pan, from Mainstays--my weapon of choice.

Roasting a chicken is incredibly easy. It's also incredibly economical. And the best part? It's delicious!

This Friday, we'll share our secret chicken roasting recipe. Trust me, you won't want to miss this one...

Spice Cake: Mouth-Tingling-Delicious.

As with anything that's delicious, butter is the key.

My mom (a white Southerner, by way of Alabama) has perfected the art of the Indonesian spice cake. Not your typical Southerner cake of choice, I might add. However, my dad is Indonesian--and this particular recipe from his native land, has become a family favorite.

A delicious concoction of mouth-tingling spices (cardamom, nutmeg, cloves, cinnamon), lots of eggs, some sugar, flour, and oh yeah, a crap load of butter, are the keys to a beyond-yummy spice cake. You'll also need some patience, as each layer of batter is cooked under the broiler for 1 minute and 10 seconds (my mom is a tad precise). And there are typically around 30+ layers in your typical spice cake. You do the math.

By the way, the final product is ridiculously amazing. In fact, I may need to jab my fork in to the computer screen after this post!

The Last Supper.

Can you guess which items contain some form of pork?

The Memorial Day lineup:  pork ribs (a hunk 'o' pork), green beans (cooked with bacon), beans (also cooked with bacon), grilled broccoli (thankfully, no pork), mashed potatoes (with a heavy dose of sour cream) and deviled eggs (not pictured, and no pork). Southern-style overeating at it's finest.

"We cannot be defeated." -Ribs.

The infamous "pork and beans".

Yesterday wasn't the first time I've overeaten. However, it may very well be the last. Don't get me wrong, the food was absolutely delicious. Unfortunately, I find myself hating myself this morning. Pretty sure my stomach wants to punch me in the face. I'm sorry stomach--so, so sorry...

You see, this Southern boy turned semi-vegetarian (thank you, Seattle), has grown accustomed to what most might refer to as a "healthy lifestyle". Think fish instead of pork ribs, free range lamb sliders instead of Costco value-pack burgers and grilled potatoes instead of potato salad.

My vacation ends tomorrow, and I'm more than anticipating a return to my healthy ways. No doubt, I'll miss the flavors and tastes of the South. But after a 2-week barrage of meats, fats and starches, I won't miss the calories.

Off The Bone.

Best ribs in America? (photo from the ABC News Blog).

If you're a fan of ribs (like me), this story, will make your stomach grumble. Ron Claiborne, from ABC's "Good Morning America" has been searching for the best ribs in America. It appears he may have found a winner.

"Dinosaur Bar-B-Que", from Syracuse, New York, was recently crowned the winner of ABC's "Best Barbecue" contest. According to John Stage, owner of Dinosaur Bar-B-Que, "straight-up hickory" is the key to their success.

Hankering for some ribs? Check out Dinosaur's award-winning recipe, here. (Story, images, video courtesy of ABC News/Blog).

Theme Of The Week: Featherette Favorites.

My favorite food is homemade macaroni and cheese. It forever reminds me of the summer picnics I used to frequent, back in Virginia (think June, sweltering 95° heat and you get the gist). True, I hated the hot weather,  but I loved the food: fried chicken, greens, casseroles, and of course, macaroni and cheese. Yum!

Alton Brown's baked mac and cheese, recipe here.

 















This week, we'll be spotlighting a few of our handmade / vintage favorites--favorites that take us down memory lane, spark innovation / creativity, or simply make us smile. We'll also share a few more of our favorite foods and recipes too.

Got a favorite food or recipe? Let us know in the comment section below.

Herbivore.

Essential herbs kitchen towels, from Nesta Home.

Part of our week long "A Handmade Home" series. See more household goodies in Nesta Home's Etsy shop.