It smelled like fall

Just because.

Along our Sunday walk up the ever-charming Fillmore Street we stopped for some spicy hot chocolate.  After we got to the top of the hill, I looked back and saw these pretty colors in the sky.

And it did....it smelled "cold," like fall cold.  I distinctly remember the fall cold smell as well, and absolutely love this description of it over on Reading My Tea Leaves.  Exactly what I was thinking.  Beautiful.

Tea and Pumpkin Cupcakes

I'm pretty excited about one of my more successful cooking projects this weekend: pumpkin cupcakes.  I made a few simple modifications to this recipe and the result was terrific. 

I added more spice (doubling the cinnamon) and threw in some clove for good measure.  The pumpkin spice ratio stood up well to the pumpkin puree without undermining it.  Think warm, spicy aroma of hot mulled cider.

I used my own recipe for cream cheese frosting - because really, one simply cannot have a pumpkin cupcake without its cream cheese frosting counterpart!  I prefer a frosting that smacks of the savory creaminess of cream cheese, though is still sweet--just not too sugary sweet.

Plus, they made the house smell so sweet and toasty. 

Pumpkin Cupcakes
Adapted from Martha Stewart

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
2 to 2 1/2 teaspoons ground cinnamon
1  1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground clove
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

1/  Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice and clove; set aside.

2/  In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3/  Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
3 cups of confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

1/  It's simple.  Throw the above ingredients into the bowl of your trusty mixer with the paddle attachment fitted (hand mixer works great, too).  Whip away.  Whip just long enough to get a smooth, fluffy but not overworked frosting.  Start adding the sugar slowly so you can adjust the sugar-level to your personal taste.

2/  Scoop frosting into a frosting bag and frost cooled cupcakes as you like.  Be sure to let the cupcakes cool down.  Otherwise, the heat will melt the frosting.

Pour of cup of hot tea and enjoy!

Happy Thanksgiving Week!

I heart France

YSL is introducing its new fragrance, Parisienne, and I'm loving the promotion.  Five (very lucky) blogger ladies were tagged by YSL to document their travels to New York City, Miami, Chicago, San Francisco and Los Angeles.  The goal:  Discover the best French things in each city.  Seriously?  How can I get that job?  I've been obsessed with all things French ever since I can remember.  Here are some of my favorites posts:

{French food at Comme Ça in LA}

{A picnic of Langres, meant for a pour of champagne on top!}

{A French breakfast, coffee and beignets}

{A how-to on the perfectly unperfect french bun}

{A lazy day in the park}

Check out more here.

The weekend

This weekend brought us brisk fall weather, and even a little chilly sunshine.  Here are some other simple things that made my weekend:

{homemade pumpkin bread}

{a lighthouse visit with friends, followed by a coastal ride}

{then, a cheese plate...}

{...with beers in honeycomb mugs...}

{...on the lawn at the cozy, and very british, pelican inn}

{does it have to be monday?  really?}

I always struggle with Monday--do you?--and miss my weekend already.  Till the next one, I'll look forward to joyful little somethings to make my week. 

(Photos by me)

My latest crafting adventure

I am so excited, I just learned to knit! I started taking classes recently and am pleasantly surprised at how much fun I'm having. It's so relaxing, with its repetitive, steady motion - almost meditative. And then, suddenly, you've crafted something. So much satisfaction!

I'm new at this gig, but I'm inspired to keep at it and eventually make something warm and cozy, like a chunky cowl, scarf or beret. Here's some inspiration:

{nerves of steel cowl by fringe}

{twist of fate cowl by fringe}

{plum chunky knit cap with button by oops i knit it again}

Salad of the day

Thomas Keller's Salade de Laitue sounds wonderfully crisp and fresh.  I love salads with meaty, crunchy lettuces like bibb, butter or little gem.  This is definitely landing on the menu this week!

Salade de Laitue

(Serves four)
 

Ingredients:

4 heads Bibb lettuce

2 tbsp. minced shallots
2 tbsp. minced chives
¼ c. Italian parsley
¼ c. tarragon leaves
¼ c. chervil leaves
½ c. house vinaigrette
1 tbsp. plus 1 tsp. fresh lemon juice
Kosher salt
Freshly ground black pepper

1. Core the heads of lettuce. Separate leaves but keep each head by itself; discard outer leaves. Head by head, place the leaves in a bowl of cold water to refresh them and remove any dirt, then dry in a salad spinner.

2. Place the leaves from one head in a bowl; sprinkle with a pinch of salt, a few grinds of pepper, 1½ tsp. each shallots and chives; and 1 tbsp. each parsley, tarragon, and chervil.

3. Toss gently with 2 tbsp. vinaigrette and 1 tsp. lemon juice. Repeat with remaining heads.

4. To serve, arrange outer leaves as the base on the plate and rebuild each head of lettuce, ending with the smallest leaves.

House Vinaigrette
(Makes about 2½ cups)

Ingredients:

¼ c. Dijon mustard
½ c. red wine vinegar
1½ c. canola oil

1. In a blender, combine the mustard and vinegar at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 c. canola oil.

2. Transfer to a small bowl and, whisking constantly, slowly stream in the remaining 1 c. oil. Use immediately or refrigerate up to two weeks.

(Photo by Deborah Jones via DailyCandy LA; receipe via DailyCandy)

LA eats, really well.

I'm a Californian at heart.  I love so much of what this beautiful state offers.  And, I love it's two major cities equally, Los Angeles and San Francisco.  I adore them for very different reasons.  Both have so much variety and depth, each in their own way. 

There are some days, however, where I really--and I mean really--miss LA.  It's cheerfulness, warmth, beaches, gorgeous hikes and canyons...it's teeming with creativity and ideas.  The people are generally friendly, the vibe casual and relaxed. 

Today, I'm missing the food.  A lot of people would suggest hitting up San Francisco if you want a culinary epicenter, and they'd be correct.  But don't over look LA to satisfy the urge for truly delicious food!  LA has some of the most amazing food you will ever have.  I'll say this, LA knows burgers, sushi and delis to start. 

There are several volumes worth of posts on LA food alone, but here's what I missing this weekend:

1. My Father's Office

Because heaven is called dry-aged beef on a soft french roll, caramelized onions, bacon compote, a divine melting mixture of Gruyere and Maytag blue cheese, and fresh arugula. (There might be crack in this burger, I don't know, word is still out.) I dream about it. Regularly. And, a "rotating selection of 36 craft beers on tap." And, sweet potato fries, with a heavenly garlic and blue cheese aioli.

2.  The Apple Pan

Because sometimes a good ol' fashion burger, diner counter style, is just what the short order cook is grillin'.  The hickory burger is the best.  Between the perfectly charbroiled beef, the special Apple Pan sauce and classic Tillamook cheddar cheese...mmmm...a smoky comfort burger at its finest.  I hear the pie is amazing, too. 

3. Katsu-ya

Because it's melt-in-your-mouth, unbelievably fresh and inventive sushi.  There's no fancy scene here.  Well, they recently expanded and opened up new locations, which are on the trendier side.  I prefer the original location in Studio City, just a hop over Laurel Canyon from West Hollywood.  Go.  Go now.  Do not be fooled by the lack luster strip mall in which it resides.  Only order off the special menu, and also get some sashimi.  Try the crispy tuna, warm spinach salad with sesame-crusted ahi tuna, baked crab hand roll, the tuna salsa thing (they'll know)...just a few to get you started. 

You'd think SF would have wonderful sushi but nothing up here is even a respectable runner up.  I miss you, Katsu-ya. 

4. Canter's Deli

Because a proper Jewish deli is a necessity.  It just is.  Where else are you going to get mazto ball soup 24 hours a day?  Plus, you can always rely on Canter's for the 2 am post bar feasts.  I used to live just blocks away in the Fairfax district, near Melrose.  Best reubens outside of Manhattan.  The attached Kibitz room is a kitschy bar that hosts some great local musicians.

5. Bay Cities Deli

Because for every Jewish deli, you simply must have its Italian counterpart.  Not only does this place craft some mad subs, but it's also an impressive Italian and Greek store.  They've got it all - olive oil, salts, spices, fresh pasta, coffee, strange things in jars that make Italian and Greek food so yummy.  They bake their own fresh loaves of bread daily--partly what makes their sandwiches so incredible--and they have a stand-up cheese selection.  I like the turkey and cheese, their special sauce makes it so juicy and mouthwatering (also possibly laced with crack, who knows).  Bay Cities is the perfect place to grab some sandwiches before a hike or day at the beach.  Take a number, be ready to order when your number's up, and stroll around the store while the deli guys work their magic.  Oh, and pick up some cannoli on the way out.

Beware The Poison Apple

I know this is a few days late for Halloween fare, but I think it still properly belongs in the fall food love category.  Anything apple does, really.  I literally gasped when I saw these photos!  These red and black (yes, black!) candy apples are so gorgeous.  Glassy and wicked, yet still inviting enough to crunch into one.  The sticks lend an authentic feel.

They're just stunning (and beautifully photographed, I might add).  Check out the recipe here.

(Photos by Matt Armendariz)

One of those days (er, weeks)...

This week has been particularly tough.  This is exactly how feel right now, or at least, want to feel!  I love it when a photo says everything you feel.  I seriously want to run, run, run on a beach, doing cartwheels, building sand castles, drinking a cold beer, hearing waves crash, and be fully untethered from my much-too-stressful work life. 

I think I need a vacation.

(roly chamber via Abbey Goes Design Scouting)

The Art of Racing in the Rain

I just finished this book, The Art of Racing in the Rain by Garth Stein. I devoured it in a single day, and loved it.

Most likely, you're two steps ahead of me and have already read it, or know of it (in which case, have any recommendations?).  Enzo, the intuitive and observant family dog, is the narrator.  He's sweet and funny and uplifting, and has a lot to say about his family and human relationships.

It was a simple and joyful read (if not a little teary, too).  Personally, not every book I read needs to be profound and/or solve all of humanity's problems--puhleeze!  Aside from being an ardent dog-lover, I found it endearing and the perspective refreshing.