Busy Life Black Bean Soup

Published on by poolepartyof52 Comments

I have been terribly slow posting so far this year and it is not because I am not thinking about the blog (and you).  It feels as though between PN (post-nanny), additional kid activities, and some exciting projects that I can’t share with you (quite yet), there is just very little time left in the day.  But clearly we still eat, so you might still be interested in knowing what we eat when things feel totally hectic and nuts.  It is not super glamorous, but this Black Bean Soup from Rachel Ray is a healthy staple that Gus and I rely on.  We eat it almost every other week in the winter months.

This is such a super simple recipe, it almost seems crazy to share it.  But I have thought about it many times and I feel like I am holding something back from you by not telling you about it, as it literally saves us on nights where we don’t feel like cooking but want to eat something healthy and delicious.  We always cook a double batch and then freeze additional portions in couple-sized quantities.  Then, on busy nights, we pull it out of the freezer, serve it over a bowl of rice, add avocado, sour cream, cheese, chicken, or anything else we happen to have in the fridge.  We up the quantities of vegetables from Rachel’s version, and sometimes we throw in a can of refried beans to add thickness. When we have leftovers, sometimes this will be the filling to burritos the next night.  What I love most about it is that it is one of those recipes that seems to turn out well no matter what I do to it.

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Black Bean Soup

adapted from Rachel Ray’s Black Bean Stoup

Ingredients:

2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
3 ribs celery with greens, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 green bell pepper, seeded and chopped
1 red or yellow bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin, a couple of palms full
1 1/2 teaspoons ground coriander, 1/3 palm full
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
1 quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
1/2 lime, juiced
3 scallions, chopped
sour cream

Serving ideas:
rice
avocado
cheese, shredded
hot sauce

Directions:

Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf.

Ladle up black bean soup and top with sour cream and scallions.

Rachel Ray likes to serve this “stoup” alongside a hearty sandwich, but as I mentioned above, we prefer to make up a batch of rice and serve the soup on top.  Adding accoutrements like sour cream, cheese, and additional hot sauce.  If I happen to have an avocado, that typically makes its way on top as well.

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Author’s Note: Yikes! Okay, seriously… this just shows how crazy things have been lately.  I published this recipe without remembering that I had a bunch more photos that show this dish completed, served up, and being consumed (above)!  And the worst part?  While prepping this yummy meal, I forgot that I used up the very last drops of the amazing homemade hot sauce! Well, I’ll definitely be making that again…

Enjoy!

Slow-Cooked Carnitas Tacos with Quick Pickled Onions

Published on by poolepartyof52 Comments

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Okay, so here we go on something that is full of meat and does not count as a soup.  I feel it is necessary to say that this meal does not photograph well, but I promise you that it is still worth trying.  As I have mentioned, I am a “recovering vegetarian”, but this is a dish of meat that I have been known to eat just over rice… that’s it, meat and rice.  That should say something.  Does it?

This recipe for Slow-Cooked Carnitas Tacos from Epicurious is so amazing simple, it is just perfect for busy lives.  You get the ingredients in the slow cooker in the morning and do not need to think about it again until dinnertime.  When you start this recipe in the morning, all you need are five ingredients (three of which you already have in the pantry).  As long as you make sure to buy an onion and some pork (plus salt, pepper, and oregano), you are ready…  (you can grab the rest of the ingredients on the way home from work, or preschool pick-up or something).  Be sure to make the pickled onions though.  They add crunch and a big flavor punch.

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Step 1:

Slow-Cooked Carnitas Tacos

originally published in Bon Appetit 2008, serves 4
  • 2 pounds boneless country-style pork ribs, pork shoulder (Boston butt), or pork tenderloin, cut into 1 1/2-inch pieces
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried oregano (preferably Mexican)
  • 1/2 large onion, cut into 4 pieces

preparation

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter.

Step 2:

Quick Pickled Onions

  • 1/4 red onion, sliced
  • 1 teaspoons salt
  • 1 teaspoons sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup water

preparation

Mix vinegar, salt and sugar until dissolved.  Add onions, stir.  Add enough water to cover onions.  Ideally the onions will sit in marinade for at least 1/2 hour, but onion’s taste will improve with time in refrigerator, lasting 5 days.

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As with any taco, add the things you like…  Our favorites are rice, shredded cheddar cheese, sour cream, pickled onions (recipe above), avocado slices, cilantro sprigs, cabbage, pickled jalapenos, sliced red bell peppers, hot sauce and/or lime.  We added cilantro and lime to our rice as well to add a bit of flavor…

Wrap tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas.

Enjoy!

Step 3:

Taco Assembly:

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Progress

Published on by poolepartyof54 Comments

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We are in transition over here at the Poole House…

You may have noticed that the posts are slow in coming since the new year and I must admit to being a little overwhelmed.  You see, we’re living among the mortals again, without household help.  Our amazing, wonderful, splendiferous nanny has moved on to greener pastures and is in the process of becoming a teacher.  We couldn’t be happier for her (and her future students)… but… life is different now.  Although Andrea worked for us part-time (read Love Note to Our Nanny), she made life with three kids and creative ambitions feel possible.  Aside from my husband and children, Andrea has been my absolute favorite person for the last two years.  I even brought her flowers a few times to express my affection and gratitude.  Amazingly, what started out as a short-term commitment turned into a symbiotic relationship that went on much longer than expected and blossomed into a lovely relationship.  We all miss her.

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Households are an intriguing thing.  Although we all universally cook, clean, do laundry, and play, we do it in infinitely different ways.  I don’t know how often it happens that one shares the intimate details of life inside the home with others.  Even close friends of mine don’t know how often I mop (rarely) or which direction I prefer my silverware to go in the dishwasher (up).  Do yours?  By inviting another adult into our home, I was able to share our best practices with someone and learn better ones.  As I reflect on the last two years and what it was like incorporating a stranger into our home, I realize that I have learned some important life lessons:

  1. Our nanny is one of the hardest-working people I have ever met.  Life will be good to her, for the express reason that she understands that good things take work and discipline.  She reminded me that it is important to simply put one foot in front of the other and do the work.
  2. Sometimes good enough is just that… good enough.  Personally, I can get a little mired down in the details, obsessed with getting something perfect.  That trait doesn’t work particularly well when running a busy house.  Keep on moving…
  3. Finish what you start.  Something I watched Andrea do is start and finish tasks.  With three children it is easy to get distracted (read: all the time).  This means that many projects are started and left half-done, leaving the house a disaster and me completely overwhelmed.  By trying to finish what I start (putting away laundry, chopping an apple, or making lunch), the house stays ordered and I stay focused.
  4. It was wonderful to have someone here to remind me to take a quick break for myself.  Sometimes I can forget this fact and become overwhelmed by all there is to do.  I need to remember this more than anything else.  A quick walk or run always helps regain my sanity.  A day at the spa may not be realistic right now, but taking just 20 minutes to clear my mind always makes me feel better.
  5. Be Brave.  Do the thing that scares you (for example: starting a new career, teaching yourself to sew or simply asking someone for help) and trust that things will work out as they need to.  I don’t think I would have been nearly as brave over the last couple years with all my crazy ideas and projects if I hadn’t had Andrea as a cheerleader behind the scenes.  Remember to be your own cheerleader.

Sometimes it can be difficult to spot when progress has been made in life.  The reason for this is progress usually happens slowly – in inches, versus leaps or miles.  As I look at where we were two years ago when Andrea joined us (overwhelmed with a new baby and two busy preschoolers, not knowing which direction was up) and where we are now (three busy kids, but able to breathe), I see all sorts of differences.  Before, we were barely sleeping and there were days when I felt all I was doing was holding our little baby and nursing.  Now, I have two kids in school most days and we sleep through the night (some of the time).  Before, the kids needed help with every little task.  Now, I have a son in kindergarten that can tie his own shoes (sometimes).  Before, we were late everywhere we went.  Now, our schedule feels more like a normal routine and we arrive to places generally on time.  Believe it or not, this is progress.

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I believe that it is the human condition to always want more, to barely notice when progress has been made.  But it is important to congratulate ourselves on small victories as they happen.  We made the choice to have a nanny during a terribly chaotic time in our family.  We were lucky enough to find a wonderful person to assist us.  We have emerged from that crazy time, and we are whole.  I can’t think of a better investment in our life than that.  We are now moving into a different kind of crazy and that will require some practice.  As I said, we are in transition.  It feels like we are in new territory with too much too do and not enough hands to do it.  And right now, this transition feels like two steps backward… but, my hope is that eventually all this practice will look like progress.

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(images of inspiration courtesy of Pinterest)

Post-Merriment Minestrone

Published on by poolepartyof53 Comments

Everyone knows tomorrow there will be resolutions aplenty.  Some may include a more healthful lifestyle, or maybe just a few more vegetables at mealtime.  Either way, this recipe can help.  Do yourself a favor and buy the ingredients today, so that come tomorrow you will be ready to make those resolutions a reality.

The reason to make this soup is the pistou (the Provençal cousin of italian pesto), which is ladled into this traditional vegetable soup, making it aromatic and rich in flavor.  This delicious recipe comes from Pasta & Co. – a legendary Seattle food shop, opened in 1981.  I grew up with Pasta & Co., so the flavors are familiar and comforting to me.  This recipe for Minestrone Genovese was published in 2002 by the original Pasta & Co. owner, Marcella Rosene, in a cookbook called Pasta & Co. By Request.  Rosene has a way of amplifying flavors in pure foods that elevates them to true loveliness.  I think you will find that this recipe, in particular, is just what the doctor ordered in the lull after December holidays.  It may even make you want to keep those pesky New Year resolutions!

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Minestrone Genovese

Makes 13 cups.  Will keep for five days, refrigerated.

 
Pistou Ingredients:
1/3 to 1/2 cup basil leaves, washed dried and finely chopped
1/3 cup freshly grated Parmesan cheese
1/4 cup tomato paste
3 cloves garlic, put through garlic press
1/4 cup extra virgin olive oil
1/2 cup orzo or melonseed pasta
1/2 cup freshly grated Romano cheese
 
Soup Ingredients:
6 cups water
2 teaspoons salt
2 cups carrots, peeled and cut into a 1/4 inch dice
1 cup celery, cut into 1/4 inch dice
2 cups red potatoes, skins on and cut into a 1/2 inch dice
1/2 cup green bell pepper, cut into 1/4 inch dice
1/2 cup zucchini, unpeeled, cut into 1/4 inch dice
1/4 cup best-quality unflavored bread crumbs
1/2 teaspoon hot paprika
10 grinds black pepper
Optional: Very small pinch saffron
2 cups water
1 (8-ounce) can kidney beans, well rinsed and drained OR 3 cups fresh green beans, washed and cut diagonally into 1-inch pieces
1 (14.5-ounce) can diced tomatoes or 2 cups fresh tomatoes, cut into 1/4-inch pieces including all juices
1/2 cup frozen peas or corn (add to soup frozen) – do not use if using fresh green beans (unless you incorporate fresh corn cut from the cob)
1/2 cup finely chopped parsley
Parmesan cheese, grated by hand at the table, to top

Preparation:

In medium bowl, whisk together basil, Parmesan, tomato paste, and garlic into a thick paste.  Slowly drizzle in olive oil until it is incorporated.  Set aside.

Cook orzo in a large amount of boiling water until tender.  Drain well and fold into olive oil mixture.  Fold in Romano and set aside.

In a large soup pot, bring the 6 cups of water and the salt to a boil.  Add carrots, onion, and celery and cook 5 minutes.  Add potatoes and cook 5 minutes more.  Add bell pepper, zucchini, bread crumbs, paprika, black pepper, and saffron (if desired) and cook 5 minutes more.

Turn off heat and ladle a couple of cups of the soup into orzo mixture.  Stir well and pour back into the soup pot.  Add the 2 cups of water, kidney beans, tomatoes, frozen peas or corn, and parsley.

Stir to mix.  Serve topped with additional freshly grated Parmesan cheese.

 Happy New Year!

Redefining Tradition

Published on by poolepartyof57 Comments

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It is Christmas Eve and I am struck by the realization that the feelings I have today are not what I imagined they would be.  As I mentioned last year in A Holiday Pledge, sometimes the fantasy of the holiday season can be very different from reality.  When I was a teenager I imagined Christmas with my future-family, joyfully creating our own traditions.  But truly, I envisioned reviving all the traditions I had loved as a child when the holiday was still filled with magic and mystery.  This fantasy didn’t take into account that I would (hopefully) one day have a husband with his own ideas of what holiday tradition means.  It also didn’t take into account little people and their changing whims.  There are certain traditions I adhere to because they are important to me – santa photos and the nutcracker ballet, for example  But I picture my children when they are older, thinking back to their favorite traditions and I realize how little control I have over this.  They will love elements of their remembered holidays and most likely the things they remember will have little to do with the holiday we tried to “put on.”

My grandmother hosted Christmas Eve dinner every year of my youth.  It was always a beautiful, formal evening that I believe we looked forward to as children.  It was filled with delicacies like yorkshire pudding and homemade fudge.  Before dinner, my sister and I poured over every gift under her tree, quietly calculating how many presents were for each person.  I remember that we couldn’t wait for the formal meal to be over, so that we could move onto presents.  Dinner always took way too long for our tastes and we would become squirmy and anxious.  We couldn’t wait to unwrap my grandmother’s carefully selected and wrapped gifts.  This event signaled the beginning of Christmas and my sister and I adored it.  Since my grandmother’s death a few years ago, my husband and I have tried on new traditions such as dinner parties and caroling with friends, to varying degrees of success.  This year, we’re going to take the kids to church.  Every year feels like an experiment, a little of this, a little of that, all in hopes of creating a new magic combination.

Part of my realization today has to do with the fact that my experience as a child, must have been different from my parent’s or grandparent’s experiences.  I wonder now if my mom felt stress during those dinners, praying that her kids would behave?  I wonder, amidst our glee, opening our presents, if we ever thought to say thank you?  I wonder if my grandmother was too exhausted to enjoy herself after preparing such an extravagant meal, or if she was just happy to have her family around her table.

Today I had a plan that the kids and I would go to Swanson’s Nursery for their reindeer festival, a tradition that we have enjoyed in years past.  We hadn’t fit this event into our December yet and today is obviously the last day to go.  But, it turns out that the kids would much rather stay in their pajamas and watch the Cat in the Hat Christmas special.  This year, on this day, I have decided not to fight it.  I don’t want my children’s memory of  holiday traditions to be of their mom fighting them to go to one more holiday event.  I wonder what they will remember?  Will it be the events we attended year after year?  Will it be watching cartoons in their pjs?  Will it be that year we went to church?  Will it be making gingerbread houses or eating them?

My mind wanders to how the future will unfold and what will become important and lasting to them.  This all feels like it is out in front of us, still something to be defined and refined.  Truly, it is probably happening before our eyes.

To me, I guess the most important tradition is that we are together.

From our family to yours, Merry Christmas!

Helping Hands

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“Brown paper packages, tied up with string, these are a few of my favorite things.”

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I don’t know about you, but much of my holiday preparations (and life preparations) happen after the kids go to bed.  It is a proven fact that our mornings go more smoothly if lunches are packed and ready in the fridge and if clothes are laid out the night before.  Similarly, my process for getting ready for the holidays often happens after the littles are tucked snug in their beds.  I shop online and wrap presents while watching shows with my husband at night.  There is a part of me that loves doing things this way.  It save me the hassle of wrangling kids in stores.  It keeps me from getting worked up, as these things definitely take longer to complete with kids helping.  I also really love wrapping presents and making our gifts look beautiful.  There is beauty in Christmas magically appearing in all it’s glory on Christmas morning, but unfortunately my kids have been missing out on learning about the magic of giving.  Which truly is just as magical as Santa and the reindeer.

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Christmas is all about giving.  That can get forgotten in the haze of lists and sales and parties and shopping.  But if we stop for a minute and think about the joy we feel inside when we have truly given of ourselves and see someone else’s pleasure, that’s what it’s all about, right?  In an effort to streamline my life, sometimes my kids miss out on seeing the beauty of all these preparations – the love that goes into giving to others and spending time and energy selecting or crafting something special.

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I spent some time this weekend with our oldest two kiddos learning to wrap gifts together.  One was responsible for folding and the other was in charge of tape.  Sam likened it to origami and paper airplanes, which of course it is a close cousin.  It was fascinating to see how they were really excited to help and be part of the preparations.  I remember learning to wrap gifts from my mom and dad.  I have always loved the process of it.  I remember feeling respected and cherished during those package wrapping lessons.  By about ten years of age, I think I became the official package wrapper of our family.  And although I’m sure I went through loads of paper and tape, I loved the feeling of having such an important job.  I felt so connected watching the recipient open those lovingly wrapped presents.  In my rush to be efficient I forgot this… until now.

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Italian Sausage & Tortellini Soup

Published on by poolepartyof58 Comments

So this is my favorite new soup and I think you will love it too.  I had kind of vowed to stop sharing soup recipes, but what can I say, this one is delicious and since I have made it multiple times in the last weeks, that makes it worth sharing.  I recently made a double batch of this soup for a holiday party and I don’t think it is an overstatement to say it was gobbled up and gone.  This Italian Sausage & Tortellini Soup is adapted from one published in the October 1993 issue of Bon Appetit.  And although it is not a new recipe, it is one worth keeping close at hand.

There is something truly lovely about the richness of this soup.  It uses many tablespoons-worth of dried herbs and then simmers for 40 minutes, creating a rich, stewy flavor that is perfect for winter eating.  It also is very easy to pull together and makes the house smell incredible.  This soup works well for a group and can definitely be put in the category of “main dish”, as the pasta and sausage create a heartiness that is nicely filling.  I have made this soup with both pork and chicken sausage and did not notice any appreciable difference, so use whichever you prefer.  I have made it with both chicken & beef broth, and felt both worked well.  I also added some of the slow-roasted tomatoes that I made this summer and froze for later use.  This added to the developed flavor, but is certainly not necessary.  This is a very flexible recipe that adapts well with whatever you have on-hand.  Substituting swiss chard or kale for the zucchini might be nice as well.  Have fun experimenting with this delicious winter dish!

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Italian Sausage & Tortellini Soup

  • 1 pound mild Italian sausage (pork, turkey, or chicken), casings removed
  • 1 medium onion, chopped
  • 2 large garlic cloves
  • 4 cups beef stock or canned broth
  • 2 cups water
  • 2 cups chopped tomatoes (I use a 14.5-ounce can of muir glen chopped tomatoes)
  • 1 8-ounce can tomato sauce
  • 1 large zucchini, sliced
  • 1 large carrot, thinly sliced
  • 1 medium-sized green bell pepper, diced
  • 1/2 cup dry red wine
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 8 to 10 ounces purchased fresh cheese tortellini
  • Freshly grated Parmesan cheese

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, 1 cup water, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. If soup has thickened, add the additional cup of water at this point.  Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

Even my little taste-tester approved… Enjoy!

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Snowflake Slump

Published on by poolepartyof52 Comments

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Oh the cold weather outside is frightful
But the fire is so delightful
And since we’ve no place to go
Let It Snow! Let It Snow! Let It Snow!!

For years, paper snowflake making has been a rite of passage in our home, welcoming in the winter season.  It is something our family does together and like many other families we decorate our windows with these paper creations.  But for years, we have been making snowflakes that are simply adequate.  This year, when the topic of snowflake making came up, my oldest son asked his grandmother if she had a book that would tell us how to make really beautiful snowflakes.  And, being the amazing grandma that she is, my mother went out to our local bookstore to ask about such a book.  Well, one thing led to another and a book was ordered.  (At this point in the story, I must say that I was a bit skeptical.  Keep in mind that the oldest of our three kids is six years old.  I figured that any book we came home with about “snowflake making” would be a complicated manual that would definitely be over his head; ending in a more frustrating versus helpful situation for my little perfectionist.)  But, I will say it here, I was completely wrong.  Our wonderful local bookstore, Island Books, found a fantastic book that has taken our mediocre snowflake making to the next level.  Until looking at this book, I really didn’t even know that I had been in a snowflake slump all these years!

Snowflakes: Creative Paper Cutouts by Cindy Higham touts that it can turn anyone into a snowflake pro, and I believe it.  The book includes 75 snowflake designs that include easy-to-follow directions and very clear pictures.  Buy the book, or just check out the photos below, for an example of how to make your home a winter wonderland.

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Paper Snowflakes

Supplies necessary: white paper & scissors

  1. Begin by making your folded paper triangle from an 8.5″ x 11″ piece of paper.  Standard copy paper or something similar works best.
  2. If your paper is a rectangle, fold a top corner to opposite edge.  Cut off the paper that extends past the triangle you have folded.  Unfold your triangle and now you have a square.
  3. Refold your square into a triangle again and repeat one more time to make a triangle one quarter the size of your square.  It is worth noting here, the tighter and more perfect your folds are, the more perfect your snowflake will be.  But, even if it is not perfectly folded, it will still work.
  4. Fold your triangle into thirds.  Cut points off the bottom of your triangle in a straight line.  You are now ready to begin!
  5. Once your triangle is folded, you are ready to choose a design.

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  1. Refold your square into a triangle again and repeat one more time to make a triangle one quarter the size of your square.  It is worth noting here, the tighter and more perfect your folds are, the more perfect your snowflake will be.  But, even if it is not perfectly folded, it will still work.
  2. Fold your triangle into thirds.  Cut points off the bottom of your triangle in a straight line.  You are now ready to begin!

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The beauty of this book is how simple it is.  All the designs are shown two ways: 1) as the snowflake will look once complete, and 2) as the folded triangle with lines necessary to cut in order to achieve that particular snowflake.  If you own this book, you can copy the photos and actually tape them onto your triangle for perfect cuts.  I was happy to simply look at the photos for inspiration and cut them in a “close enough” fashion.  You choose what makes you feel happy.

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 I love looking at how simple the cuts can be on the triangle image, and what kind of amazing snowflake you can create!  Our windows are covered and I am happy to say that many of them were created by my kiddo.

Happy Snowflake Making!

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Bean Boots and the Bus Stop

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We have stood at the bus stop for approximately 59 days so far this fall. Give or take…  For the foreseeable future the bus stop will be part of our everyday life.  Four of us (mom and three kiddos) trek outside each morning at 8:34, no matter the weather.  As a stay-at-home mom of babies, there was little need to get outside – we could stay cozy inside on those rainy, nasty days, drinking hot cocoa and reading stories.  Now, we all go outside with our kindergartner and wave him off, wishing him a successful day away from us.

Sam has transitioned just fine to riding the bus, the element I hadn’t thought about was bus stop style.  Whereas in years past, I could throw on some Uggs for the quick drive to preschool, suede is totally impractical for the muddy, rainy days of Seattle (of course as I write it is a gloriously beautiful, sunny, clear and cold day!).  Anyhow, on those rainy days, I have been challenged to find the “just right” footwear for our quick, daily trip out into the elements.

I have a hypothesis.  It goes something like this… The people who are happiest in their environment (whatever that may be), have figured out how to dress for it and be comfortable.  We moved to Seattle 11 years ago (Gasp! I can’t believe it has been that long!) and since then I have been trying to figure out how to be most comfortable in this mild, yet damp place.  Hunter boots and Patagonia jackets have been successful steps towards Seattle comfort in varying degrees.  But this week I think I figured it out.  Eureka!!

There is an L.L.Bean tradition in our family that goes back to my husband’s Maine roots.  We named both our dogs after this particular northeast retailer, respectively Leo (after Leon Leonwood Bean – L.L. Bean) and Ella Bean.  As we have made our life on the west coast, this is a small nod to our extensive roots that exist on the other coast.  When Gus and I first got together I became obsessed with the L.L.Bean Tote, .  Every summer when visiting family back east, we would get a new one with some new monogram.  Eventually our home reached a saturation point on those totes, but they are used heavily to this day and are still one of my favorite gifts to give.  My newest L.L.Bean passion is for the classic Bean Boot.  I think it was created specifically for the PNW Bus Stop.  I just ordered a pair of the classic 6″ style and I couldn’t be more excited for them to arrive (and for the rain to begin again so that I can give them a try)!

Men's Bean Boots by L.L.Bean, 6"Women's Bean Boots by L.L.Bean®, 8" Gore-Tex/ThinsulateMen's L.L.Bean Boots, 10" Gore-Tex/Thinsulate

I found a fun Bean Boots guide on The College Prepster.  It gave me the courage to add these to my Bus Stop look!  I went with the classic 6″ – which pair would you choose?  Maybe add them to a holiday wishlist and let Your LL Bean Boyfriend know that these could make your winter “just right”!

Moccasins | They’re great for slipping into on lazy mornings and wearing with patterned socks when it’s cold. 

Gumshoes | These are a great pick if you’re not sure what size to get. They’re low. And easy. A great medium between the 6″ and the mocs. 

6″ | Perfect for slouchy socks and tucking into skinny jeans. I like that these are definitely made more for the elements. 

8″ | If you’re in a snowier climate, you might consider the higher boot. I personally think the six inches feel more comfortable and hit my leg at a better point, but you definitely get more pant coverage with the eight inchers!

You may be familiar with Your LL Bean Boyfriend on Tumblr.  It was created by a fellow Mainer, Liz Pride and is hilarious.  She pulls photos from the LL.Bean catalogs and creates dialogue with them as though it is your ideal man saying something dreamy.  It is something Gus and I particularly enjoy, because of these L.L.Bean connections and history.  Pretty brilliant actually.

"I just chopped more wood for the wood pile," Patrick said. "If we get snowed in, we’re prepared."

“I just chopped more wood for the wood pile,” Patrick said. “If we get snowed in, we’re prepared.”

Before I’d even woken up, Liam had already raked the yard and was in his workshop refurbishing some chairs for his parents. I brought him out some coffee to reward his hard work and he took me into his arms. “You’re all the reward I need,” he whispered. 

Before I’d even woken up, Liam had already raked the yard and was in his workshop refurbishing some chairs for his parents. I brought him out some coffee to reward his hard work and he took me into his arms. “You’re all the reward I need,” he whispered. 

"Let’s go check out the foliage by the river trail," Mitchell said. "We can pick up some apple cider doughnuts to take with us too."

 “Let’s go check out the foliage by the river trail,” Mitchell said. “We can pick up some apple cider doughnuts to take with us too.”

I see now that Liz is doing a female take on the award winning, Your LL Bean Boyfriend, with Your LL Bean Girlfriend…”She’ll serve you pancakes with the maple syrup she tapped herself. Can’t beat that.”  I think these Bean Boots move me a couple steps closer to fitting the profile of Gus’ LL Bean Wife… Here’s hoping!

Happy Fall!

PS:  If a buyer from L.L.Bean reads this, please know that my LL Bean husband would do practically anything for you to make Bean Boots in a size 16.  Pretty, pretty please…

Bitters

Published on by poolepartyof54 Comments

IF THE BITTER CUP CANNOT BE PASSED, DRINK IT AND BE STRONG

Jeffrey R. Holland

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November has arrived and we need a little restart here on the blog.  September and October were surprisingly busy and I am trying like heck to keep up with my life.  I am also noticing that a different sort of drink is calling my name these days.  As the leaves turn and fall off the trees, one of the warm-ups I relish is a lovely, mixed cocktail.  This is a bit of a departure for me, as in the past I would have called myself a wine or beer drinker, but last winter I discovered rye whiskey and a fabulous cocktail from Zig Zag Cafe, called a Blessed Event.  And it is just that… I was inspired to look at this drink a bit more closely and try to recreate it at home.

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Over the last twenty years, both wineries and breweries experienced a surge in popularity and now it appears to be the distillery’s turn for a time in the spotlight.  Distilleries are popping up all over the Pacific Northwest, as well as a revival of prohibition-style speakeasy bars, specializing in the “craft cocktail”.  As we enter the season for entertaining, I recommend adding classic cocktails to your party menus.  A well-stocked bar is easy to pull together, as long as you have a few ideas of what cocktails you are ready to make for your thirsty guests!

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Bitters are an ingredient in many of these classic cocktails that I had never spent much time thinking about, but they are an intriguing element to be sure.  With only a dash or two, bitters can transform your craft cocktail, adding warmth, complexity, and dimension.  For a full description of bitters, head over to The Kitchn for their conversation on All About Bitters.  Last winter it came to my attention that it is possible to make bitters.  My curiosity was immediately piqued and I tried it.  Over the course of a couple of weeks, I made my own bitters using wonderfully aromatic ingredients like orange peel, ginger, star anise, cinnamon, and cloves.  Although I made this during the summer months, I kept thinking how perfect it would be come autumn.  (Scroll down to see the recipe for orange bitters and the accompanying photos).  But, if a cocktail is what you seek, we’ll start there…

As I mentioned above, this fall has been a crazy one.  We have been getting used to the schedule of kindergarten, and this has been admittedly tougher than I thought it would be.  I’d like to raise a glass to the fact that we are two months into this new elementary school gig and all members of the Poole household are here to tell about it.  Sometimes it is just important to celebrate the fact that you are surviving.  So, without further ado… three “bitter” cocktails that you can raise your respective glass to:   

Part 1: Cocktail Recipes

1)  The Classic Manhatten

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This classic cocktail was my grandmother’s favorite.  Listing it here is a nod to her and how eminently hip she was.

1 3/4 ounces rye whiskey or bourbon

2/3 ounce sweet vermouth (Carpano Antica formula is my favorite)

dash of bitters (homemade orange bitters, recipe below, was used)

maraschino cherry or twist of lemon (my grandmother always drank hers, “Up with a twist.”)

2)  Blessed Event

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As I mentioned above, this is my current fave.  The renowned bartender, Erik Hakinen, at Zig Zag Cafe is credited with its creation, as a twist on the classic Boulevardier.

1 ounce rye whiskey

3/4 ounce sweet vermouth (Carpano Antica formula)

3/4 ounce Campari

1/2 ounce lemon juice

3)  Soda with Bitters

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I loved the article written about the refreshing nature of this simple beverage found here on The Kitchn.  Bitters are known to have a medicinal quality and they add a light and refreshing, yet complex addition to a glass of soda.

Dash or two of bitters (Peychaud’s brand preferred)

Soda water

Wedge of lemon or orange

Cheers!

Part 2:  Making Orange Bitters

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Orange Bitters

  • 2 oranges 
  • 1 bottle (750 ml.) Everclear* (grain alcohol)
  • 10 cardamom pods
  • 2 whole star anise pods
  • 3 cinnamon sticks (each 2 1/2 in.)
  • 1 teaspoon whole cloves
  • 1 tablespoon plus 1 tsp. chopped fresh ginger
  • 1 cup sugar 

Preparation

  1. Preheat oven to 250°. Remove zest from oranges with a vegetable peeler and put zest on a baking sheet (save fruit for another use). Bake until zest dries, starts to curl up, and begins to brown, 20 to 25 minutes. Let cool.
  2. Put all ingredients except sugar in a 1-qt. glass jar and seal tightly. Let sit in a cool, dark place for 2 weeks.
  3. Strain liquid through cheesecloth into a 1 1/2- to 2-qt. glass jar (save spice flavorings) and set aside. Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer 10 minutes. Set aside.
  4. Cook sugar in a small saucepan over medium-high heat, lifting and shaking pan occasionally, until sugar caramelizes and turns deep amber, 8 to 10 minutes. Pour caramel into liquid in pan (it will bubble furiously and may firm up). If needed, return pan to medium heat and cook, stirring, for a few minutes until caramel melts again.
  5. Set pan in a bowl of ice water until liquid is cold, about 10 minutes. Pour into jar with first infusion. Seal and let stand in a dark place 5 days.
  6. Strain final mixture through cheesecloth into a glass measuring cup and discard flavorings. Divide bitters into small jars and seal tightly.
  7. Make ahead: Up to 1 year, chilled.
  8. Bottle it: 7.5-in. clear glass bottles
I am so excited to have tried this DIY recipe.  It turned out beautifully and some of you will be receiving it this winter for Christmas.  Now, you will, potentially, know what to do with it!!

Enjoy!