011310 - Packing Madness.

011310 - Strategy Session.

Hickoree’s Hard Goods is one of new fav online stores — the 16” Canvas Mason Bag they sell has changed my traveling life. If you’re NYC based, I suggest you stop by their Williamsburg pop-up shop before Jan 31.

Feeling domestic. Weekend plans = Homemade Graham Crackers and White Bean Bisque.

Sarah of Saipua has a nice post about geometry and flower arranging over at Design Sponge.

A Peek Into Netflix Queues. NYTimes interactive graphic of rental patterns for Netflix’s most popular 2009 movies.

I recently tried making caramel corn for the first time. It was super easy. I think for the next iteration of the recipe I’ll add pecans or experiment with different spices.

Spicy Caramel Corn
Makes 4 quarts

Ingredients:

• Nonstick cooking spray

• 3 tablespoons vegetable oil

• 1/2 cup popcorn kernels

• 1 1/2 teaspoons baking soda

• 3/4 teaspoon cayenne pepper

• 3 cups sugar

• 3 tablespoons unsalted butter

• 1 1/2 tablespoons kosher salt

Instructions:

1. Lightly coat two large, heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.
2. In a large pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the mixing bowl, removing any unpopped kernels.
3. In a small bowl, whisk together the baking soda and cayenne pepper.
4. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes.
5. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture bubbles up!).
6. Immediately pour the caramel mixture over the popcorn. Working quickly, use the coated spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
7. Spread the popcorn onto two large baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes.
8. Once cool, serve or store in an airtight container for up to 2 weeks.

(photo courtesy of I Have to Say)

I just purchased a Foodpod. It looks like an alien, but I think it’ll prove a genuinely useful tool in the kitchen.

I returned from traveling to find a package from the lovely Ashley Jeanne on my desk. Inside was this beautiful scarf from her fall line.  Coincidentally, it matches my outfit today perfectly. Thank you Ash!  Pick up one for yourself here.

122409 - Annual Christmas Eve Fondue.