a quick hello + happy new year

Being away from my blog for so long I realise how much time it takes out of my day. I have very little laundry to run and the 'dust guerrillas' (not bunnies) under the sofa have found their way out. The chaos from Christmas has slowed down, I have a pretty good handle on Thank Yous and every gift card has been spent {I cannot hold on to those!}. Here are a few highlights from the last 6 days. I have a lot to blog about but I will keep it for next week {I am still on vacation, but couldn't resist a quick hello}. Now one more holiday to go. Happy happy New Year.
until 2010 ~ ag

{This is the first Christmas that Ross & I have set up for the morning we stuffed stockings, set up toys and went to bed way too late... such a joy}

{I love this picture of my two guys on Christmas day}

{Every family has their issues and I would have to say that our family is no exception {wink}! This picture makes me happy because my greatest gift this year was to have all 3 of my sisters, my brother, my grandma, my aunt, my mom and my dad in one room. I love them all so much and sometimes as life gets complicated it is easy to forget what a blessing it is that we are just simply together.}

{Henry loves his new train table that Paula Mom, Popi, Nini & Buck gave him this year}

{This is just about the time that the tree and I develop a love/ hate relationship. I love it but I want it to go away.}

sending love from grandma's house...

This 'Merry Christmas' banner has been up in my grandparents' home everyday since Christmas 1958 & they haven't taken it down in over 50 years. It is one of my favorite things in their beautiful little home and I thought it was fitting for today. May your holiday be filled with LOVE.

Cranberry Cinnamon Glazed Pork Loin

This is one of the recipes that I learned at Diane Phillip's class for the slow cooker and it comes from her new cook book. It was by far the easiest recipe we learned and in my opinion the tastiest. Perfect for a special holiday meal, your guests will think you slaved all day {my kind of recipe}.

Ingredients:
One 4-pound pork loin, rolled and tied with kitchen string or silicone bands
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 14 to 15 ounce cans of whole cranberry sauce
1/2 cup ruby port
2 tbsp balsamic vinegar
2 cinnamon sticks
1 whole clove
1/4 cup water mixed with 2 tbsp cornstarch

1. Season the pork with salt and pepper, and arrange in the insert of a 5 to 7 quart slow cooker {pretty standard}
2. In a bowl, combine the cranberry sauce, port and vinegar. Pour over the pork in the slow cooker and add the cinnamon and clove.
3. Cover and cook on low for 5 to 6 hours, until the pork registrars 165 on an instant read meat thermometer and the meat is tender.
4. Remove the meat from the cooker, and cover with aluminum foil and allow to rest for 15 minutes.
5. Strain the sauce into a saucepan, and bring it to a boil.
6. Whisk in the cornstarch mixture, and bring back to a boil. Taste for seasoning and adjust using salt or pepper. Slice the meat into 1/2-inch thick slices and serve the sauce on the side.

Delicious with some roasted carrots {find some funky ones at the farmers market} and potatoes gratin. Viola a divine holiday feast.

cards

I got two emails from readers who were inspired by my holiday card post and I had to share. I love love love what they did and I am so thrilled that they were inspired by something I wrote.

the Crabbiest of Spreads

This recipe is from 'Perfect Party Food' by Diane Phillips. This is a huge crowd pleaser, it is hard to stay out of it before your guest arrive. You can serve it on crackers, endives or cucumber rounds.

Ingredients:

One 3-once package cream cheese, softened

1/2 cup mayonnaise

2 scallions (white and tender green parts), finely chopped

2 teaspoons prepared horseradish

2 teaspoons Worcestershire sauce

2 teaspoons Old Bay seasoning

1 to 2 teaspoons dry white wine or dry vermouth, as needed

1 pound lump crab meat, picked over for shells and cartilage {there is really good crab at Costco, look for the 'Chicken of the Sea' in with the cheeses & salami}

1/4 cup chopped fresh Italian parsley

1/4 cup slivered almonds, toasted

1. In a medium-size bowl, beat together the cream cheese, mayonnaise, scallions, horseradish, Worcestershire, Old Bay, and wine until smooth. Gradually fold in the crab meat, being careful not to break up the lumps too much, but incorporating it into the cream cheese mixture. If the mixture is stiff, thin it with additional wine or some milk.

2. Garnish with the parsley and almonds and serve.

Magnolia Bakery Cupcakes.

There is no way to only eat one of these. In NY Ross and I have filled a box with these cupcakes, walked across the street and inhaled 3 each. The ones that you make at home are no less superior plus you don't have to wait in line.

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Line two 12-cup muffin tins cupcake papers.
In a small bowl, combine flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Icing:
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
{makes 2 dozen cupcakes}

Tips:

- I got the cupcake papers at the Martha aisle at Micheal's {super festive & cute}

- I made the cupcakes yesterday and I am frosting them today

- I made the frosting yesterday and stored it in a Ziploc in the fridge overnight, when I am ready to frost I will just cut the corner off {about an 1/8 of a inch over} and frost
*Recipe found in More from Magnolia

under the mistletoe

Nothing is better then a little mistletoe, a hot totty & the Naples Boat Parade. I could fall over I am so tired but I feel like now is when I need to get my Santa hat on; 3 more parties, Christmas Eve, Christmas day, tons of wrapping & a few more gifts to be made... this week is nuts.

I have a lot of cooking to do in my very near future. Stay tuned this week for my favorite cupcakes {Magnolia style}, a killer crab dip, a festive pork loin {that is sooo easy} & a Christmas casserole {a.k.a. an egg casserole great for Christmas morning}.

happy joyful Friday.

May your weekend be merry & bright. Because it is so much fun to give, everyone who submitted an 'unexpected joy' is a winner. How could I choose between new babies, cozy families, happy marriages & chickens? Please send your mailing address to ag@fernandfeather.com for a little F&F joyful love.

sweet gift

This is the perfect organic, homemade and delicious gift. If you are local you can get it at the Leaucdia Farmers Market {Sunday 10am-2pm} or online. Just cut out a piece of fabric with some pinking sheers, tie with some bakers twine and you are ready to go.

*If you haven't tried this honey yet you must get some on Sunday for yourself.

our card

I am hoping that our cards have found their way by now. I have been wanting to post a photo of our card but wanted to wait for our friends & family to get it first. I love the tradition of sending cards. As our world continues to go digital I hope that holiday cards continue to land in my mailbox this time of year. I am so excited for the mail everyday of December. Aren't you?

*Let me know if you used any of my card ideas this year... I would love to hear. Send a photo to ag@fernandfeather.com.

paper garland

materials:
- paper {I used an old book that I bought at a thrift store}
- circle punch {this one is from the Martha Stewart aisle at Micheals}
- a sewing machine

how to:
Punch out lots & lots of circles, just when you think you have punched enough punch some more. Turn on your machine and start feeding them through one at a time. I let the machine run a few stitches in between so that the garland had some space between the circles. You can do it as tight or loose as you want. Make sure you don't make one piece too long because it tends to tangle pretty easily. If you are giving paper garland as a gift wrap it around something flat and hard. I used a cover of a vintage book that I found at the flea market.


PS. If you don't want to buy a punch and you don't have a sewing machine I will be selling some 'Perky the Partridge' garland when my store opens up in January.

need help?

Wildly creative, Elizabeth is your gal. She can pick up and deliver for all of your wrapping, addressing & shopping needs. Give her a call or shoot her an email if you need help. Only 10 days until Christmas... yikes.

Slow Cooker: The Best Cookbook Ever

I just got home from taking a class from Diane Phillips at Great News in Pacific Beach, CA. I have been so looking forward to this. I have adopted Diane as my mentor. She is so incredibly talented and has done so much with her passion of cooking including being published by Chronicle Books with her newest book The Slow Cooker: The Best Cookbook Ever.

Here are a few practical things that I learned tonight:

- You probably need a new slow cooker; the high setting should be 300 degrees and the low setting should be 180 degrees. Most slow cookers read 350 for high and 275 for low. Which is way to hot for 'slow cooking'

- Breville makes a good slow cooker around $175 {which is super expensive but not as much as the $300 All-Clad slow cooker}.

- Never ever put anything frozen into the slow cooker. Wait until it is defrosted and at room temperature.

- Whenever you lift the lid it cuts down 20 minutes of cook time.

- Never fill a crock pot more then 1/2 way full.

- If you peel an apple but don't want it to turn brown you can soak them in Sprite and they will stay beautiful and perfect.

I am sure there are more pointers but these are the ones that stuck.

I will be trying a few of the recipes and promise to share. Okay now I have got to go to bed, whenever I take a class at night I get so fired up it is impossible to get sleepy. I just want to use my new whisk and get cooking.

-

note card giveaway

I think the most unexpected thing that has happened to me this year is this blog. It has been such a joy for me to have an outlet to share my projects, things I love and a little piece of my life. Thank you so much for reading & making this such a fun adventure for me.
In the spirit of giving I am excited to announce a little giveaway. I will be making 8 personalized note cards for one of my readers as a way to say Thank You.

Leave a comment and tell me the most unexpected thing that has brought you joy this year. Please comment by Wednesday {12/16} and I will announce the winner on Friday.

{if your have having a hard time posting a comment press 'preview' a couple times until your comment comes up, then press 'publish comment'}

rainy + museum + gift making weekend

Saturday morning woke up to 'dada daDA DADA!' -- went with Ross & Henry to check the surf at Seaside -- took lots of photos of H in his rain boots -- worked in Art Barn -- listened to Christmas music and the rain on the tin roof -- made lots of gifts -- finished making cards -- stayed home all day -- took breaks to come inside and watch The Pipeline Masters -- saw Mick Fanning win the world title -- made a yummy dinner, seared ahi tuna, baked salmon, rice & greens -- woke up to a clear morning -- headed downtown San Diego to The New Children's Museum -- took a pedicab to breakfast -- found great spot close to museum {Cafe 222} -- with great anticipation walked up to museum door to find that the hours online were wrong -- museum does not open at 9am but at 12pm -- plan B, went to Ruben H. Fleet Museum -- Henry had a blast at 'Kid City' -- went to IMAX and saw the Adventures in Wild California -- Henry shocked Ross and I and sat through the entire show -- went home for nap -- went to Leucadia's Farmers Market for this week's veggies and fish --stuffed the rest of our cards -- went for a walk at Swami's with my guys at sunset

checking the surf

Lots & lots of paper garland was made this weekend. Check this week for how to {it is super easy}

Cafe 222, not only were their waffles great but they were super kid friendly, and just a couple blocks from the Children's Museum, this is a great stop before. I loved how they not only got H a cup with a lid and stray but they taped it down + gave him a placemat that stuck to the table with 'roll proof' crayons. Brilliant.

IMAX, this is just about when my motion sickness kicked in.

I am so happy that my cards are out in the universe today.