This tasty beer snack is ridiculously easy, shockingly yummy and requires but a few ingredients. You need:

- an assortment of mixed olives from your local grocery olive bar, pits in. Use whatever kind you like.
- fresh garlic
- a fresh herb and a dry herb- this could include basil, thyme, oregano, mint…really any herb you’ve got lying around the kitchen.
- olive oil

In a bowl, add the olives, chopped garlic (1-2 cloves or more depending on how many olives you’re roasting), chopped herb and just a smidge of olive oil.

Mix to coat.

Line a baking sheet with aluminum foil and dump on the olive, garlic and herb mixture.

Roast in the oven at around 425 degrees for 15-20 minutes. Keep an eye on them and sort of roll them around about half way through.

Once they’re roasted, transfer the olives to a serving dish and enjoy!

The roasted olives are salty, succulent, juicy and just the thing to compliment your favorite beverage, be it beer or wine.

I served mine with Lagunitas Brown Shugga, an excellent California ale with a touch of sweetness. I’d stick to a beer with a good body, a crisp IPA or something hoppy. Stay away from brews that are too caramely or light as the olives will certainly overpower.

A tangy white wine also goes nicely with this appetizer. I served this fabulous French table wine with mine – its crisp, acidic lightness cuts nicely through the savory, meaty olives.

1) Water decanter
We have glass water decanters, but I like to have a wine bottle or two on-hand for entertaining outdoors. You can fill them up and freeze them for later and if they get broken you can easily snag another one next time you finish a bottle of pinot.

Jenny Downing, Flickr

2) Plant nanny
Going out of town or just forget to water the plants? Try one of these plant nanny inserts from Napa Style and use your own bottle to as the water container.

3) Hummingbird feeder
We thought this one from What Allie’s Making Now is just precious. It’s whimsical and would be a pretty addition to any backyard. Read her how-to here.

4) Torch
This beautiful torch featured by Design Sponge is definitely a more difficult project, but adds a creative touch to any backyard decor.

5) Centerpieces
These centerpieces are gorgeous and probably wouldn’t be something you’d use everyday, but just imagine your first backyard gathering this spring and these gorgeous pieces atop your table.

What’s your idea? Please let us know so we can try it out.

Upcycled Wine Cork Trivets (herringbone)-set of 2

These rustic cork trivets help protect your counter tops and tables from hot pots, pans, and dishes. Re-purposed from wine corks collected over time that many would simply throw away, these trivets are the epitome of living green! Trivets will vary based upon corks available. $12

Stemless Wine Glasses – variety of styles and colors – set of 4

Have you been looking for the perfect disguise? How about these stemless 17 oz. glasses? Your choice of 10 mustache designs and ‘Nancy’ Lips. Also come in Brunette, Blonde, Orange or Gray. $26

Wine snob 4-pack

Next time you take a bottle to a party or give one as a gift, let the sack do all the talking. No wrapping required, just slip your bottle into a saucy sack and you’re on your way. Regifting encouraged. $10

More Recipes with a Jug of Wine by Morrison Wood

More Recipes with a Jug of Wine by Morrison Wood vintage cookbook. Printed in 1964 and published by Farrar, Straus & Company. Used condition: dust jacket shows some wear; some recipes have been checked with a red marker. Over 400 recipes. $4.99

Wine Glass Tag Markers- WINE – Black Typewriter Keys

Perfect for the entertainer. Hand-crafted vintage typewriter key wine markers. The keys were gently removed from the 1930-1940s era typewriter. They are hand polished and placed on a ring.  You will receive a set of four wine markers that spell “WINE” in black typewriter keys. If you would like mixed black & white keys, they offer those too. The tags will be shipped in a velvet cinch bag ideal for gift giving. $34

2011 Fine Art Foodie Calendar – Year In Wine Photography Prints – (5×7)

The 2011 Year In Wine and Corks Photographs. The Calendar comes as 12 loose pages – it is not bound. Every month features a different and original Wine and/or Cork photograph. Prints are shipped in a stiff mailer, protected by a plastic sleeve and sandwiched between cardboard. A lot of care goes into making sure this photograph gets to you safe and sound! $24 From AmeliaKayPhotography

Fleur De Lis Vintage Style Knob Wine Stopper

Rustic vintage style cast iron drawer pull knob affixed with steel washers. Tapered cork that will fit any regular size wine bottle. Gifting? Comes in a paper-mache box ready to give! $13.50

Cheers 4-bottle wine tote

Protect your precious wine cargo with this sturdy little bag. Perfect for a wine shop/grocery run or load it up and head out for a picnic. BYOB has never been classier or more earth friendly. Screen printed same design on both sides. 100% Cotton. $15

We finally went and ate at Bryan Voltaggio’s (from Top Chef) restaurant Volt today. We had the 3 course tasting brunch menu with some accompaniments.

cherry glen farm goats cheese ravioli
butternut squash, maitake mushrooms, sage air

scallops
variations of cauliflower, beluga lentils, medjool date, verjus

sausage gravy and scallion biscuits

marinated grilled hanger steak
yellow corn polenta, braised greens, four minute egg, garden chive, lobster
mushrooms

goat cheesecake
d’ anjou pear, spiced vanilla ice cream, marcona almond

d’ anjou pear tart tartin
mascarpone ice cream, opal basil

For the past couple of years I’ve been working on a very personal project that is near and dear to my heart. It’s a cookbook of grandmother-in-law’s recipes. She passed away before I met my husband so we were never able to meet.  I feel like my mother-in-law bonded over cooking and from her stories so did she and her mother-in-law. She gave me all her old recipes she could find and I’ve started trying to make them, taking pics and compiling a book along the way. Some have not turned out so well, but there are some missing instructions and I think It was probably my fault.

The book is slow-going because I want to make them all myself and haven’t really had time to do much baking the past few years. There is a little bit of magic that happens whenever I make one. I feel like I’m a part of something and maybe feel transferred back in time a little bit reading her beautiful penmanship.

Sugar Cookies

1 cup corn oil
2 sticks oleo
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp. vanilla
4 cups flour
1/2 tsp. baking soda
1 tsp. cream of tarter
dash of salt

Mix oil, oleo, sugars, eggs and vanilla in large bowl. Beat well. Add next flour, baking soda, cream of tarter and salt. Spoon onto baking sheet. Sprinkle with sugar. Bake at 325 degrees for 10-12 minutes.

These turned out really well. I don’t even know if they make oleo anymore so I used margarine. With the amount of flour these were cakey but pretty chewy too. They could be cut out and decorated but I like them so much in drop cookie form with sugar-sprinkled on top.

]]> http://www.girlson.org/2010/12/04/edible-heirlooms/feed/ 5 http://www.girlson.org/2010/11/22/9-great-gifts-for-beer-lovers/ http://www.girlson.org/2010/11/22/9-great-gifts-for-beer-lovers/#comments Tue, 23 Nov 2010 00:10:25 +0000 Melanie Kramer http://www.girlson.org/?p=2553

Under $10

Great Beers By Tim Hampson: A guide to the world’s best beers, from bitters, lagers and stouts to porters, ales and more. Featuring more than 700 beers from 350 breweries worldwide, complete with brewery details, histories, recommendations, and tasting notes. Urban Outfitters $7.99

Thirsty Birdie Bottle Opener: Who needs a conventional bottle opener? Opening beer bottles just got glamorous. This sturdy little bird is made from mirror-like chrome and is as cute as it is functional. Modcloth.com $9.99

Under $20

Shot in the Pint Drinking Glass: One side holds 16oz of your beer of choice; the other holds 2oz of your favorite liquor. It might be simple, but it’s also freaking brilliant. HomeWetbar.com $19.99

Under $30

Bottle/Can opener case for iPhone: Available for the iPhone 3GS and iPhone 4 this case boasts a built in can opener on the back. It can open bottles or cans with the stainless steel opener on the back and can be purchased from Gadgets And Gear for $24.95.

The Very Many Varieties of Beer Poster: While this may not really be something you’re dying to hang on your living room wall, it would look really cool in a garage or basement man-cave. Also a great gift for an office wall. Each poster is hand-signed by the artists, stamped with PCL’s official seal, and numbered from the master edition. Using 100 lb archival recycled stock certified by The Forest Stewardship Council, our posters are printed on the offset lithographic presses of Precise Continental Corp., in DUMBO, Brooklyn. The Pop Chart Lab $25

Under $40

Mikasa Brewmasters Beer Tasting Flight set: This set of four glasses comes with a wood caddy, perfect for transporting from the bar or kitchen to the table. Amazon $30.63

Chalkboard tap handle: If you know someone who’s lucky enough to have a tap in their home, these are made from walnut and topped with a little chalkboard square, you can customize them with the changing of your beer.  Tapboards.com $39.95

Getting serious: $50 and up

Glass-blown German beer boot (2 Liter): This is das boot! Glass beer boots come from the practice of quite literally using one’s own boot to drink beer, originally done by German soldiers nearly 100 years ago. Well a lot has changed since then and now you can capture the fun and excitement of drinking from this German beer boot without the foot oder! HomeWetBar.com $54.95

Beer of the Month Club Comparison: There are several, but DrinkCraftBeer.com has compared them so you figure out which is right for you or for a gift. $34.95/month – $46.95/month

]]> http://www.girlson.org/2010/11/22/9-great-gifts-for-beer-lovers/feed/ 3 http://www.girlson.org/2010/11/18/cornbread-bbq-sandwich/ http://www.girlson.org/2010/11/18/cornbread-bbq-sandwich/#comments Thu, 18 Nov 2010 12:56:08 +0000 Melanie Kramer http://www.girlson.org/?p=2518

You know when you eat a barbecue sandwich and the bun gets all soggy? Well I found a solution: use cornbread for the bun.  Not only does it soak up the juices which just makes the cornbread taste better, but you can add beans to the sandwich too, which makes a fantastic sweet/spicy combination.

I’ve been a little short on cooking time lately so I decided to cheat on this recipe a little, so nothing is from scratch- but it was quick and easy to make on a weeknight which is a plus. I purchased the pulled pork so all I had to make were the buns and the beans.

Cornbread:

I used Jiffy and just doubled the recipe, so 2 eggs and 2/3 cup milk
Bake at 350 in 5 inch  ramikins on the middle rack for 20 minutes
After 20 minutes, turn up the heat to 400 and moved the ramikins up so the tops get slightly brown

Baked Beans:

I don’t really measure anything on this, it’s just a matter of taste. These are pretty spicy with a generous amount of sweet (thanks to the molasses).

2 can Busch’s Baked Beans
Molasses (at least 2 tbsp.)
Rendezvouz seasoning 2-3 tbsp.
Few dashes of worchestershire sauce
Heaping tblsp. of ketchup
Onion
1 clove minced garlic
Bake at 350 uncovered for 45 min to an hour

If you don’t have something like Rendezvouz seasoning, this is what I replace it with:
Chili powder- a lot
Cumin
Hot Hungarian Paprika
Black peppercorns
Salt

My Aunt Carolyn’s baking is the stuff of legend. Back home The Pie Gene is spoken of with reverance and whether or not you have it can make or break your success in the kitchen, or so say the women on the Wilson side of my family.

Recently, I mustered up the courage to call Aunt Carolyn and ask for the oft-coveted “pie crust recipe and TIPS.” My mother swears obtaining Carolyn’s tips is of utmost importance since she surely “does something” that makes the crust so perfect and delicious.

Id’ say the results of my baking experiment were fairly conclusive. If Maury were revealing them like a paternity test, he might say there was a 99.9% chance I had The Pie Gene. My crust came out golden and flaky, flavorful but subtle – the perfect home for some exquisite late summer peaches. Here’s how I did it:

The Crust:
♦ 3 Cups all-purpose flour
♦ 1 Cup Crisco vegetable shortening
***TIP: Aunt Carolyn suggests using the butter-themed Crisco for a “prettier” (read: more golden) crust. I used regular Crisco, which works fine.
♦ 1/2 teaspoon salt, slightly heaping

- Mix these ingredients until crumbly, then refrigerate.

***TIP: You can prepare as much of this mixture as you like ahead of time, then store it in the fridge until you’re ready to make pie. The colder the mix is, the better your crust will come together. I let mine chill  about 2 hours. The amount I mixed here is enough for a 9” pie, and there will be some excess.

While your crust mix chills, prepare The Peaches:

♦ 5-6 medium, ripe peaches – eyeball it for the depth of your pie pan.
♦ 1/4 Cup brown sugar – more or less, depending on how sweet your peaches are.
♦ ground nutmeg and cinnamon, to taste
♦ a few cranks of freshly ground black pepper
♦ 2 Tablespoons fresh lemon juice
♦ 2 Tablespoons cornstarch – more or less, you want the mix to thicken and become a bit creamy. If your peaches are especially juicy, you may need to add more cornstarch – if not, use less.
***TIP: Here, I’ve dared to deviate a bit from Aunt Carolyn’s recipe. She calls for 1/3 Cup granulated sugar; 2 Tablespoons cornstarch, heaping; and a pinch each of ground nutmeg and cinnamon.

In my case, the peaches were quite sweet, and I prefer the taste of brown sugar to white – but go with what you like. I also am a big fan of spice, so I used a good dusting of nutmeg and cinnamon rather than just a pinch. The addition of black pepper gives the peaches a certain extra… something. Something good that people can’t quite place. The lemon juice just keeps things tasting fresh and zingy.

- Peel and slice the peaches, then mix all that stuff together and set it aside – if you don’t plan to bake for a while, stash your fruit in the fridge, then bring it up to room temperature while you roll the dough. If you’re baking right away, leave the peach mixture out – having the filling at room temperature helps everything to bake more evenly.

OK – so the easy parts are done. Dough crumbles are chillin’, peaches are too – now you’re ready to bring the crust together.

***This would be a good time to set your oven to bake at 350 degrees.***

The Crust, Phase 2:
♦ Grab the crumbly dough mix out of the fridge
♦ Fix a glass of ice water and set nearby
♦ Put some plain, dry flour in a bowl and set alongside the ice water

- Add the ice water just a little bit at a time until the dough begins to come together. Use a fork to mix in the first additions of water, then switch to your hands. You’ll just have to feel when it’s right – the dough should come together in a firm, smooth ball – it should not be sticky or too dry. Really, erring on the side of dry is better since you can always add more water, but you can’t take it away. Try not to knead it too much or the crust will be tough.

- Once your dough has come together, divide it into two roughly equal balls, one for the top crust and one for the bottom.

- Grab one of the dough balls and set it on a floured surface, dust it and your rolling pin with more flour, then roll that sucka out. The crust should be around 1/4 inch thick - if it is tearing at the edges or coming apart, just reseal the crack with some cold water. Dip your finger in, wet the offending crust and press it back together. Patience is necessary.

- Once your crust is large enough to cover your lightly buttered pie pan, gently press it into the bottom and sides. Excess crust should hang over the pie plate.

- Roll out the other dough ball, set aside and get ready to fill the pie.

- Spoon the peach mixture into the bottom crust, filling evenly.

- Once it’s full, sprinkle some pats of butter evenly across the surface.

- Trace the edge of the bottom crust with ice water, then set the top crust on the pie and gently press the edges down.

- Trim off any excess crust.

- Using your fingers, pinch the top and bottom crusts together to seal the pie. There are tons of methods to do this: squish them down with a fork, fold it over for a wall-like effect – I just pinched them together, which looks quite pretty.
- Cut a few slits in the top crust for vents, then brush the top of the pie with milk and dust with granulated sugar.
***TIP: The milk and sugar are per Aunt Carolyn, and I totally think it makes a difference. The crust comes out all golden and sparkly.

- Place the ready-to-bake pie on a cookie sheet and into the 350-degree oven for about an hour, more or less. Just keep an eye on it.

- When your crust is golden brown and the peaches are “really bubbling out of the vents,” so sayeth Aunt Carolyn, the pie is done. Remove it from the oven and let it sit ONE HOUR at minimum.

Now, I could not wait for my pie to sit an hour to eat it, and consequently its filling oozed out when I cut into it. If you let it sit an hour, it’ll still be warm and the filling should have set up well. If you don’t it’ll still taste fantastic, but it won’t look as pretty.

Fortunately, I don’t worry too much about aesthetics.

There you have it. Serve with vanilla ice cream, rinse and repeat. You’ll want to. This old-fashioned peach pie is well worth trying, Pie Gene or no. Sure, there’s effort and time involved, but there are few better ways to showcase this late summer fruit, as anyone you share it with will surely agree.

Back home in Little Rock there is bar (very appropriately) named ‘White Water’. It’s kind of a dive bar and so of course it’s my favorite.  Trusty’s gave me a similar feeling and it’s the best bar I’ve found in DC, so far.

The decor can only be described as vintage schoolhouse. There are old oil cans and vintage signs on the walls. All the light fixtures are made of some sort of vintage what-not.

Upstairs is an old school bus that has been recreated into a bar. There are vintage lunchboxes everywhere and I believe I spotted Superman and possibly ‘The Fall Guy‘.

We settled into a small table for two in the front of the bar. All the other patrons were around the bar, but we were awaiting a storm and wanted to watch the rain fall.

Although I liked many things about Trusty’s what was dearest to my heart is that they serve the beer in mason jars. The beer selection is good but not all that extensive. I had a Long Hammer IPA on draft in my jar and I believe the two of us ended up finishing a pitcher. The glasses were thankfully not chilled (I hate that, totally can’t taste the brew). They don’t have many bottles but their can selection is pretty good.

The menu contained mostly greasy bar food (yum), but we had heard they have good burgers so we decided to give those a try.

They came out looking and smelling delicious. The cook asked us if we preferred regular chips or a special selection of sweet onion he had behind the bar. Um, onion of course. There weren’t many left so he gave us a mix. The burger was amazing. It tasted like it was cooked over a charcoal grill and the American cheese is perfectly melted. The toppings: Lettuce, tomato, sauteed onion, were tasty and not overpowering.

The bus bar was closed but we went up to take a peek. There is also an outdoor patio area connected to the bus bar. I believe I also spotted several arcade games including Big Buck Hunter which has in the past provided me with hours of slightly inebriated fun (don’t judge, just try it).

We had a really good time and will be heading back over to Trusty’s soon.  I wish it were a little closer to us, but it’s probably a good thing it’s not my neighborhood because I would probably never leave.