Currently

And just like that......... the holidays are ending.  They always go by way too quickly don't they?  Tomorrow, I will be waking up and heading back to work, and back to real life.  What a whirlwind!  My best friend from out of town stayed with us for the last few days, just the happy distraction I needed from a pretty nutso Christmas season.  My grandfather went into the hospital a few weeks ago, so Christmas was uprooted and brought to his room in ICU.  Gloves, masks, hospital gowns, but also a Christmas that wasn't about presents or gluttony, but about giving someone we love the best (possibly last) Christmas we could under the circumstances.  Pretty awesome after all.



I didn't really do any shopping this year, which is strange for this Christmas freak!  Just didn't have the energy I suppose, but I did make it downtown one afternoon with a friend.  I adore downtown Seattle during the holidays.  So much excitement and lighting!  Tons of musicians on the sidewalks, kids lined up to see Santa, and that HUGE tree right in the middle.




I participated in the Gift of Thrift this year with Amanda!  It was pretty awesome.  I received a super rad set of vintage christmas glasses, along with a cute dress and some mad libs from Dus.  Thank you so much lady!  Totally love those glasses.



Here a few more snapshots of the season that I sort of love.






Cheers to 2014 everyone!  Let's make it the best year yet. 

Trish

Let your heart be light

"Welcome, Christmas, bring your cheer. Cheer to all Whos far and near. Christmas Day is in our grasp, so long as we have hands to clasp. Christmas Day will always be just as long as we have we. Welcome Christmas while we stand, heart to heart, and hand in hand."  Dr. Seuss

Merry Christmas my friends.  I wish you all a very warm and happy holiday.

Love, Trish

Tangerine pomanders

Want to hear something totally mind blowing?  It's the Saturday before Xmas.  Something even crazier?  It's 4 days till Xmas!  Oh my word........

Let's make your house smell like Christmas shall we?



First, grab yourself a handful of tangerines, or other citrus fruit you might have handy, and a large handful of whole cloves.  Just push the pointy side of the clove into your tangerine.  Seriously, that's it!  You can add as many or as few cloves as you like.  The more cloves, the more smell, so go clove crazy!  Make a festive design like a diamond, or a heart.  OR, if you're a creative genius, go balls to the wall with a nativity scene, or the grinch face!  Better send me photos if you can manage these.  Mine are super boring, let's move on.



Once the tangerines begin to dry out, they will fill your house with orangey clovey aroma!  You can load these up in a bowl, or add some ribbon and make them fragrant ornaments for your tree.  Give them as gifts, hand them out to your neighbs.  Put them in your bedroom, keep them in your pocket (just kidding).  These will stay good for quite a while, up to several weeks or even a month. 



Need another way to fill your house with that wonderful Christmas scent?  Spend 3 minutes making this DIY Simmering winter potpourri.  You won't regret it!

Merry Christmas my friends.

Trish

Andes candy peppermint vodka

Last minute gift time!  Still struggling to find a gift for someone on your list?  I've got you covered.

It's beautiful.  It's festive.  It's tasty.  It'll get you drunk.  It's............ INFUSED BOOZE!  With Andes peppermint candy.  It's Andes candy peppermint vodka.



I've been off of the infused booze bandwagon for a while now.  I just wasn't into it over the fall, which is strange because there are SO many fall goodies to infuse with.  Maybe because I've been drinking nothing but hot toddies for the last 2 months.  Or maybe because I'm mega lazy.  Both totally true.  I know I've mentioned it before, but I am totally obsessed with the Ghirardelli peppermint bark.  I've tried other brands, and it just isn't the same.  What is in that shit?  Christmas crack.  It's Christmas crack.  I really wanted to make all kinds of goody drinks and treats with it, but it seems like such a waste doesn't it?  To cook with the best of the best Christmas candy made with Christmas crack?  Yes.  SO..... I used the next best thing, Andes candies.  I got a box for my bday from my best bud in the mail.  Love her that girl, and so, this ones for you!



This seriously couldn't be easier guys.  Here is what you need:

24 Hours
A jar with tight fitting lid
8 oz vodka
10 Andes peppermint candies, broken up into thirds or halves
Fine mesh strainer
Cup or bowl to transfer strained vodka
Your fave Christmas crack candy to snack on (just kidding.)

Place your pieces of candy into your jar.  Pour the vodka into the jar and put the lid on tight.  SHAKE SHAKE SHAKE!  Shake some more, then shake some more.  Leave on the counter and give a good shake every time you see it.  24 hours (or so) later, strain through a fine mesh strainer into a cup or bowl.

Pour your vodka into the jar of your choice as a gift!  Decorate with ribbon, candy cakes, and a red sharpie.  Maybe make a little heart with those teeny candy canes.  Whatever you want.  OR... keep for yourself and make some rad cocktails at home.  This vodka is really pepperminty with a hint of chocolate candy.  If you want more of a thicker liquor, add more candies and let them completely dissolve into the vodka for a few days. 



Add to hot chocolate!  Add to coffee!  Make a peppermint cranberry martini!  Go berzerk.  It's Christmas!

Happy Tuesday friends.

Trish

Maraschino cherry apple cider with bourbon

Say what?  ANOTHER bourbon cocktail on this little bloggie?

Oh yes.



Guess what happened to me this past week friends?  I got my first DSLR.  HOLY SHIT!  I've been pretty broke the last year or so, but Jared surprised me on my birthday with money for one.  I just about peed.  My new love.  Sorry Jerdy. 

I think I am going to call her Maraschino, since these are the first photos I really took with her.  I still have absolutely no idea how to use her, but seriously guys, the difference between Maraschino and my point and shoot is just incredible. 



Now, on to the cocktail (looking super fab in this christmas decor, oh yes), the maraschino cherry apple cider with bourbon!  Spiced and spiked apple cider with a hint of cherry juice.  Um..... why have I not been making these all season?!  I just threw this together, but my guess is there is a name for this out there somewhere.  Let me know if you find it! 

Ingredients and tools:

Single shot glass
Cocktail shaker with strainer
Cocktail glass
Ice
1 shot maraschino cherry juice
3 shots unfiltered apple cider
1 shot bourbon (make it good bourbon folks, it's Christmas!)
Ground cinnamon (optional)

Optional for garnish:

Cinnamon stick
Maraschino cherries
Apple slice
Cute straw



Make this darling!:

Fill a cocktail shaker with ice.  Pour in the cherry juice, cider, and bourbon.  Shake well and strain into a cocktail glass.  Garnish with cherries, a cinnamon stick, a slice of apple, a straw...... get creative! Then top it all off with a dust of ground cinnamon.

You could easily make this a warm cider cocktail also.  Curled up on the couch with your Christmas tree lights going and The Grinch on the TV.  Nothing better in my book.  Maybe White Christmas.  Or Home Alone.  Well..... you get my drift.

Trish

Year #31

Well, I made it.  I'm 32.  Have been for a week now.  So far, it feels just like 31, which is pretty okay in my book.

Let's take a look back shall we?

In December of 2012, I left my shitty as f**k job.  I just couldn't take it anymore.  Not sure where I grew the balls to do it, but it happened.  And I've never looked back at that scum.



January 2013.  Whole new year, whole new life.  Most exciting though?  Jerdy and I had our engagement photo shoot down at Seattle Center with my good friend Julie Carroll as our photographer.  Such a talented lady.  Check out more pics of the shoot here!



In February I spent a lot of time alone.  Became a bit of a hermit actually.  It totally blew.  Looking back now I know I was super depressed.  Just spending my time figuring out my next move.... but not really wanting to take it.  Oh boy....... glad that's over with.



In March, I ended up spending almost the whole month traveling.  First to Idaho to see Jared's brother, then to New Mexico to get some best friend time in, and then down to Shelton to see Jared's dad and stepmom.  It was exactly what I needed.  Wish I could relive this month!



April.... I got a new job!  Not the best one ever, but light years away from the previous.  I'm still there, waiting to see where it takes me.


In May the spring came early!  Not early for most, but early for us Seattleites.  I enjoyed every minute of it.



June began to get hectic.  So much wedding planning/fixing/organizing.



July was a lot of the same.  But in the sunshine!  This summer was just incredible.  I was really starting to lose my sanity at this point with the wedding planning.  Summer walks up to the park with Mrs. Roll were what kept me going I think. 



In August I got married!  Still can't believe it.  Check out the wedding here.  One of the best days of my life.  I'll never forget it.



In September we got back from our honeymoon!  In Maui.  Let's just say it was hard to come back to reality.



October was incredibly difficult.  Lots of sicknesses both physically and emotionally.  We lost a good friend to a car accident.  Read more about it here, if you want a good cry.



November..... just last month!  Life really started to fall back into place in November.  It really was one of the  most beautiful falls I've ever witnessed here in Seattle, and fingers crossed that winter is just as gorgeous.



That's my life at 31! In my 32nd year, I'd like to focus on the things that really matter in life.  Friends, family, and living life to the fullest.  Honestly, I've been a bit neglectful of these things in the past, but all I can do from here is move forward.

I think 32 is going to be the best year yet.  :)

Cheers to 32!

Trish

The Kinfolk Table Cookbook giveaway

Hey friends!  I'm hosting a special little giveaway over on Amanda's blog, LLLC. 
She is super nice, you should go say hello.

Happy Friday!

Trish

Orange ginger toddy

Whoooooooo doggies my friends, I have fallen in love.  With toddys.



I celebrated my 32nd birthday a couple of days ago (ouch!).  On a Monday (double ouch!).   It's really odd saying that I'm 32.  I just won't think about it......

Anyways...... la-di-da......... This 32 year old had never experienced the amazing comfort of a hot toddy until a few months ago.  I know.  I'm a nut job.  Now I'm totally hooked.  I find myself surfing the web with a big grin on my face when I find new toddy recipes.  Again... NUT JOB!  One of my favorite recipes so far is this orange ginger toddy I found on Shutterbean.  Ermahgerd.

First, make your ginger syrup (courtesy of Mrs. Stewart)

 

Here is what you need for the rest:

• 8 oz. hot water
• 1 orange spiced tea bag
• 1- 2 tablespoons ginger syrup
• 1 oz. rye (add more if you’re feeling fun)
• A squeeze of fresh orange juice
• 1 slice orange
• cinnamon stick

 

Steep your teabag for about 4-6 minutes.  (So, 5 I guess huh)
Remove the tea bag and add all of the other ingredients, stirring with a cinnamon stick.

A few things I changed from the original:  I steeped the tea longer to get a bolder flavor, used rye instead of bourbon, added some fresh orange juice, and stirred with a cinnamon stick.



Possibly the best thing you'll make all season. 

Here are a few more I'm dying to try:
Hot apple ginger toddy
Chai rum toddy
Whiskey vanilla hot toddy

Have you had any great toddys (toddies?) this season?  I'd love to hear them!  I think the original whiskey, honey, lemon is still my fave.  So far......

Trish

Holiday craft workshop 2013

It's the most wonderful time of the year!  Yippee!

I had the pleasure of joining some rad ladies a few weeks ago for a holiday craft workshop extravaganza!  My good friend and upstairs neighb, Julie, hosted at her adorable apartment.  'Twas an afternoon of wine, crafts, wine, crafts, and more wine.  Followed by some margaritas.  Yesssssss.....



What a lovely day!  All photos in this series were taken by Julie Carroll.  Totally rad babe.  We made hand painted ornaments and mugs, mason jar waterless snow globes, and fiber art pom pom garlands.  I love them all!

What about you guys?  Have you done any crafting yet this year? 

Trish

Thanksgiving turkey sliders

Happy Thanksgiving week!  Happy Christmas begins week!  Happy 'you don't have to feel bad for listening to Christmas music already' week!

I just got back from spending the weekend with my grandparents who live a few hours away.  This definitely marks the beginning of holiday season this year.  Doesn't it seem like it came super late this time around?  I think so anyways......

Well..... unfortunately (or maybe fortunately), Jerdy and I don't cook a Thanksgiving dinner.  We have about 4 cooked for us by friends or family between October and December, but we never make our own.  I always try to make a "mini" Thanksgiving meal, or some kind of meal that sort of resembles a Thanksgiving dinner, but for only two people.  This year, I found this recipe for Thanksgiving turkey sliders.  Dudes, this recipe had me at "cranberry mustard."  SOLD!  The recipe calls for using a grill, but I just used my skillet, and they turned out great.


Here is what you need to make 16 little sliders, packed full of that Thanksgiving flavor goodness:
Total time to make:  1.5 hours

8oz fresh cranberries
1/4 cup honey
1/4 water
2 Tbsp spicy brown mustard
4 garlic cloves, minced
3 Tbsp butter
3/4 lb large assorted mushrooms, tough stems removed, sliced
1/2 yellow onion sliced into rings
salt
pepper
2 lb ground turkey
1/2 cup chopped red onion
2 Tbsp fresh thyme leaves
1.5 Tbsp chopped fresh sage leaves
3/4 cup mayonnaise, divided
16 slider rolls
2 cups packed arugula leaves


First, make that incredible cranberry mustard.  The shining star of the sliders.
Heat cranberries in a small saucepan with honey and water over medium low heat.  Cook until berries burst and sauce thickens, about 10 minutes.  Let cool, stir in mustard.

While the cranberry sauce is cooking, cook your mushrooms and onions.  Saute mushrooms and onions in the butter in a small frying pan until browned, about 8 minutes.  Season with salt and pepper, set aside.

Mix turkey, onion, herbs and mayonnaise in a bowl.  Sprinkle with salt and pepper.  Shape into 16 small patties, about 3 inches each.  Create a dimple in each to avoid dry burgers.

Heat oven to around 325, and heat your slider buns until nice and warm.

Heat 2 Tbsp olive oil in a skillet pan.  Fill the skillet pan with burgers, you will need to cook these in batches.  Cook about 3 minutes, or until browned, and flip.  Cook through, but do NOT press on those patties!  That will pour all of the juice out of them.

Assemble your burgers.  Cranberry mustard on bottom, then arugula, then burger, then top with mushrooms and onions.

Happy Thanksgiving friends!  Now go blast those Christmas tunes I know you've been dying to hear!

Trish

Hearty mushroom bolognese

Hey girlfrans.  What's shakin?  Ready for some Thanksgiving grub next week?  I KNOW I AM!

I've been trying to go a bit more vegetarian the last weeks before the gut bomb that begins next week.  Sometimes a lot of meat can just leave me feeling.... like I really need a salad!  So, in my efforts, I stumbled across this mushroom bolognese recipe that promised to be as hearty as a meat sauce without the meat.  Cha!  Right!  But no really, it definitely lived up to its word and I just had to share it.  I normally tweak recipes a bit, but this was followed to a T, and the ingredients and instructions below are listed exactly as the website lists them.

Sidenote before I begin: You don't actually have to serve this with a cocktail glass of water and a weird piece of bread.  What was I thinking when I styled this shoot!?


Hearty mushroom bolognese:
Serves 8, total time: 1 hour

Ingredients:

1 small onion, coarsely chopped 

1 medium carrot, coarsely chopped  

1 celery rib, coarsely chopped 

1 medium parsnip, chopped  

1/2 small turnip, coarsely chopped 

1 pound king oyster mushrooms  

1/4 cup extra-virgin olive oil 

Kosher salt  

Ground pepper 

1 ounce dried porcini mushrooms  

1/2 cup dry red wine 

1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano  

Pinch of crushed red pepper 

1/4 cup heavy cream  

1 teaspoon minced rosemary 

1 1/2 pounds spaghetti, cooked until al dente and kept warm  

4 tablespoons unsalted butter

Make:

In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped. In a large pot, heat the oil. Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.

In a bowl, cover the porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of the water. Rinse and chop the porcini, add to the vegetables and cook until fragrant, 10 minutes. Add the wine, rind and red pepper; cook until the wine evaporates. Add the reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add the cream, rosemary and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind.

Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated. Serve. 


I love this pasta!   One of the best I've made in a while.

Hope you enjoy girlfrans!  And let's raise our martini glass of water and plain bread to next week's ultimate feast!  Yippee!

Trish