.TGIF.

Happy Friday everyone! It's been a long week both physically {sickness} and emotionally {self-induced stress} so I'm extra happy for the weekend to be just a few hours away. We have a lot of running around to do, both fun {1st day of our 2011/2012 Music Together classes as well as football} and less than "fun" {grocery shopping at 3 stores and general errand running} but im hoping to sneak some relaxation in there somewhere.
To get both the weekend and the new month off to a nice start here's a little cocktail recipe courtesy of Pinterest {if you need an invite just email me a request - I've been smitten for about a month}.

Mexican Pumpkin Punch

Ingredients:

2 cups packed dark brown sugar
4 cinnamon sticks, preferably Mexican
1 29-ounce can pure pumpkin (about 3 1/2 cups)
2 limes
Splash of rum (optional)
Pineapple chunks and/or pecans, for serving (optional)

Directions:
Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.

Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.

Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.

The most wonderful time of the year...is almost here.

Can you believe that Christmas is just around the corner? The local stores already have aisles of Christmas stuff out {although, I find it kind of annoying that they dont wait until November}. This brings me to my yearly hunt for Amelia's Christmas dress. Last year we got her a beautiful dress from Janie & Jack and I figured I would get this years dress from there as well. However, I'm not that impressed with this years offerings. There is really only one dress that I kind of like and even that one isn't exactly what I want. I've been looking all over my regular haunts and have it narrowed down to two choices:


There's this super pretty option from Nordstrom.

And this adorable option from Gymboree

The one from Nordies is pretty much beautiful but im afraid it might be too formal {the Christmas dress is for visiting Santa, formal portraits, & Christmas itself} so for that reason im leaning towards the Gymboree option with maybe a little sweater. What do you think? Should I go with the pretty over the top one that will look fantastic in formal portraits or should I go with the more relaxed but also very pretty and festive option?

.Recipe of the week.

Sorry about not getting this up yesterday but Amelia is getting over her cold just in time for me to catch it {of course} so I spent the day just taking it as easy as possible with a toddler on hand.
Tomorrow is Rosh Hashanah {Happy New Year!!!!} and we always have my bestie, Holly, over for a New Year celebration since she usually isn't able to go home to L.A. to celebrate with her family. So in keeping with my mood I thought I would share some great Rosh Hashanah ideas. Enjoy!

Okay, so this one isn't a recipe but it's dang brilliant! For those that are not familiar with Jewish holidays let me explain: Rosh Hashanah is the Jewish new year and it's custom to celebrate by eating apples dipped in honey to express hope for a sweet new year {isn't that great?}. And for the main course....

Brisket with Pomegranate Juice

Ingredients:

1 first-cut or second-cut brisket, about 5 pounds, trimmed of fat
Salt
Pepper
4 tablespoons olive oil
2 onions, coarsely chopped
2 leeks, white part only, sliced
6 large cloves garlic
1 celery stalk, sliced
2 cups pomegranate juice
2 cups chicken broth, or as needed
2 tablespoons meat glaze, optional
Bouquet garni (fresh thyme, bay leaves, and flat-leaf parsley sprigs tied up with a piece of kitchen string)

Directions

1. Season the brisket all over with salt and pepper. In a large sauté pan, heat 2 tablespoons of the olive oil over high heat. When the oil begins to smoke, add the brisket and brown well on all sides, turning as needed. Transfer the brisket to a heavy ovenproof pot just large enough to hold it. Pour the fat out of the pan.
2.  Return the pan to medium heat and add the remaining 2 tablespoons olive oil. Add the onions, leeks, garlic, and celery and cook, stirring occasionally, for about 15 minutes, or until the vegetables soften. Remove from the heat and pour the vegetables over the brisket. Pour in the pomegranate juice and then add enough broth to come halfway up the sides of the brisket. Add the meat glaze, nestle in the bouquet garni, and bring to a simmer.
3. Preheat the oven to 275°F. Cover the pot with a sheet of aluminum foil, pressing it down slightly in the middle so that moisture will condense on its underside and drip down onto the exposed parts of the meat, and then with a lid. Slide the pot into the oven and braise the brisket, basting it every 30 minutes with the braising liquid, for about 4 hours, or until it is easily penetrated with a knife.
4. Transfer the brisket to a smaller ovenproof pot (or clean the pot you used for braising). Strain the braising liquid into a glass pitcher and skim off the fat with a ladle. Or, ideally, refrigerate the braising liquid at this point and then lift off the congealed fat in a single layer. Pour the degreased liquid into a saucepan, bring to a simmer, and simmer, skimming off any fat or froth that rises to the surface, for about 30 minutes, or until reduced by about half. Meanwhile, raise the oven temperature to 400°F.
5. Pour the reduced liquid over the meat. Slide the pot into the oven and cook the brisket, basting it every 10 minutes with the liquid, for about 30 minutes, or until the brisket is covered with a shiny glaze.
6. Remove the brisket from the oven and cut it into slices about ½ inch thick. Serve on warmed plates surrounded with the braising liquid.

.YAY.

Remember that I told you that my cousin Brianna would be finding out the sex of her baby today? Well....drumroll please.....

How awesome is that!? I'm super stoked for Amelia who will now have two little girl cousins to play with when we visit the Midwest {the other being her adorable cousin Hadley who is just 12 weeks younger than she is}! Yay for little girls {aren't they just the best?}!

.The sick list.

As previously mentioned, Amelia has a cold this week. This means that the house is littered with my "baby illness accouterments". These are my go-to things to help with a sick kiddo:

1. Little Colds honey elixir - Really this is just honey, but it's safe for babies & toddlers over 12 months and really seems to help ease her discomfort without any weirdy gross chemicals.

2. Boogie Wipes in "magic mentholated" scent - it's such a simple and brilliant concept that I could just kick myself for not inventing it. Saline wipes with yummy smells! Duh! I never use saline drops anymore...and thus avoid the all out epic battles related to the drops.

3. Nosefrida - It sceeved me out when I was pregnant and building my baby registry. However, with almost 600 positive reviews on Amazon.com I went ahead an bought it along with a traditional bulb-style aspirator. The nosefrida {pardon the pun} blows the bulb out of the water! If you have a youngster I cannot stress how much you should add this to your medicine cabinet.

4. Vicks BabyRub - I've tried finding a more natural version of this classic balm but can't {if you know of one let me in}, however, it does work wonders. A nice soothing chest rub with this and the beast is tamed....at least for a little while.

5. California Baby Colds & Flu Bubble Bath - Who doesn't love a bubble bath? Combine that with all natural and soothing eucalyptus and we've got a winner.





Combine the above with lots and lots of cuddles and books and endless patience and you'll both survive. Do you see anything missing from my list that you find to be a tried and true lifesaver? Please share!

.TGIF.

Sorry about the boring week from The Clarkling. Amelia has a little cold, nothing serious just some sniffles and coughing but it's meant that there's been a lot of babying of a certain grumpy little girl.
On the plus side of things, it's Friday! Yay! I'm looking forward to the weekend. My cousin Brianna finds out if the bun she's been cookin' is a girl or a boy {well, we hope it's today; Baby Sidwell refused to cooperate last time}, of course I'll share with you when I find out and get the okay from her. Also, tomorrow is the birthday of both my mom & my fur baby Miss Josephine Simone Clark {Josie}. Every year at my moms request I make a big German dinner with roast duck and braised cabbage and the like - totally delish. Then Sunday is of course devoted to FOOTBALL. I'm already guessing that it's going to be a good weekend even if Little Miss still has a case of the sniffles.
Yesterday on our walk we came across some leaves that have started to change color and I noticed that when I was done putting Amelia to bed for the night it was already dark outside. Squee! Adding to the icing on the cake is the fact that today is the Autumnal Equinox!!! Welcome to the best season of the year folks {even if it is supposed to be 80 degrees today}!!!

Welcome Fall Cocktail

Ingredients:
1.5 ounces of Applejack
1.5 ounces of rye whiskey
1 tablespoon maple syrup
A few dashes of orange bitters
2 ounces of champagne
Blood orange rind cut into strips for garnish {optional}

Directions:
Combine applejack, whiskey, maple syrup, and bitters in a cocktail shaker, and shake over ice. Strain into a 6-ounce martini glass, and top with Champagne. Garnish with orange rind, and serve.

.Recipe of the week.

Yes! The weather seems to have complied with my wishes and summer seems to be in it's death throes while autumn is finally knockin' at my door. Victory!
We had a blustery weekend which I totally loved. Saturday was the Race for the Cure and I had planned on Amelia going with me but it was a bit too chilly so I went ahead and did it alone. I actually always do it alone because I get overwhelmed by the emotions and energy from the massive crowds and stories so it was perfectly fine that we had to skip Amelia joining me this year. On a sort of sad note, because of the weather we had to skip the Mt. Angel Oktoberfest. Since it's one of the things that I look most forward to all year we made up for it with a super cozy night in. I made a batch of Martha's clam chowder and after the tot went to bed I made some oatmeal butterscotch cookies while Cheyenne made some Spanish coffees then we cuddled up with a Mad Men marathon. The perfect fall evening. I like to wait until the autumnal equinox to build the first fire in the fireplace of the year but that's only a few days away! Woo hoo! However, a look at the forecast has me thinking that I might put that off another week...

In related news, since it's cooled down some I finally feel up to sharing some more fall-inspired recipes{the very best kind}. Something warm and easy that sticks to the ribs and uses my favorite ingredient of the season {winter squashes} sounds like the perfect thing to kick things off with. Enjoy!

Butternut Squash Risotto

Ingredients:

7 Tbs. unsalted butter

2 Tbs. minced fresh sage

6 cups chicken stock

*2 cups butternut squash puree

2 Tbs. olive oil

2/3 cup caramelized onions

2 cups Arborio rice

1 tsp. minced fresh rosemary

1/2 cup dry white wine

1/2 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

* I roast a butternut squash with olive oil and a little salt and pepper or brown sugar and butter at least once a week for lunch for Amelia & I in the cold months because it's delicious and full of fiber and vitamin A. From this roasting I get the 2 tablespoons of puree needed. If you don't want to roast a whole squash you can find whatcha need at the farmers markets and some grocery stores {Trader Joes, New Seasons, Whole Foods, Food Front, and Zupans are the first the come to mind}.

Directions:

1. In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.

2. In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.

3. In a large saucepan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.

4. Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

5. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately.

man vs beast

Happy

.Recipe of the week.

It's still hotter than Hades here in Portland {though the weatherman promised me this morning that today would be a cooler 81 degrees}. Yesterday Cheyenne flew off the the east coast for a few days on business and I got it into my head that to take Amelia's mind off of Daddy being gone I would take her on an adventure through the city. BAD IDEA! Let's just say that by the time we got home we were both drenched in sweat and in tears of frustration. Friggen sun.
Anywho, I was originally going to share a more comfort food style autumn recipe today but it's been so hot that just thinking about such a thing made my stomach turn. As I was thumbing through ideas I had The Cosby Show on in the background {that's right this gal loves Cosby, Golden Girls, & vintage Designing Women and no, I don't care what kind of dork that makes me} and as happens almost every day I got to craving my favorite Popsicle of all time...the Jello Pudding Pop. 'Memba those? Delicious is what they were. When I was pregnant I wanted them so badly that after a fruitless search through the greater PDX area I contacted the company directly...they no longer make them and no amount of cajoling could get them to change that. LAME.
So you can imagine my glee when I found this recipe for homemade pudding pops with a more modern/grown up twist {plus I have an unhealthy addiction to salted caramel}. Enjoy!

Chocolate & Salted Caramel Pudding Pops

Chocolate Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1 tablespoon vanilla extract

Instructions:

Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate and stir to combine. Add vanilla and stir to combine.

Salted Caramel Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1/2 cup salted caramel sauce (recipe follows)*
• 1 tablespoon vanilla extract

Instructions:

Combine cornstarch, sugar, salt  and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add salted caramel and stir to combine. Add vanilla and stir to combine.

Salted Caramel Sauce

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Instructions:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Assembly:

For easy layering place cooled pudding in a pastry bag or Ziploc bag and cut the corner. Pipe alternating layers of chocolate and salted caramel pudding into a small Dixie type of cup. Place cups in the freezer for one hour until the pudding becomes semi firm, then place a popsicle stick in the middle an continue to freeze for another 2 hours.

.Rethinking and overthinking and {always} planning too far in advance.

I think I've mentioned my great love of the blog Girl's Gone Child before. I love the writer a lot and would totally be her bestie if we lived in the same town and personally knew one another. But I digress.
This morning I was reading some archived posts of hers and came across this one. It's fantastic and makes a lot of truly valid points about children sharing rooms. As an only child with nightmare drama that has actually lasted into adulthood it wasn't until reading this blogpost that it occurred to me that I might have been saved some of the childhood terror if I had had a roommate right there. Since I was/am an only child that wasn't an option and so sharing {anything but especially a room} never really crossed my mind. Now I'm kinda thinking "hmm, maybe I'll have Amelia and future sibling share a room for their first few years." Obviously when they grew out of it and need their own space and more privacy a spare room could be used as another bedroom.
What are your thoughts? Did you ever share a room with a sibling? What did you like and not like about it? Are you an only child like me and ever think that it might be fun to have that special bond with a sibling?

.TGIF.

This weeks cocktail is a nod both to the change of seasons and to New York City, who I think deserves a toast this weekend as we mark the ten year anniversary of September 11, 2001. The season, the date, the unstoppable people of the Big Apple...I tip my hat to you.

Autumn in New York

Ingredients:

1 part pear martini mixer

1.5 parts bourbon

1/2 parts sweet vermouth

Directions:

Shake vigorously in a cocktail shaker and strain into a chilled cocktail glass. Garnish with a lemon twist.

.Recipe of the week.

I should subtitle this the "better late than never addition. I've neglected the ole blog this week because we've been on a stay-at-home vacation {just what the doctor ordered}. However, the kiddo is in bed and Cheyenne is getting things in order for his trip to the East Coast so I have some time to finally catch up!
I was actually a bit torn on what kind of recipe to share this week. You see, it's crazy hot here in the Pacific Northwest so normally given that situation my recipes and cocktails would be of the summer "I dont want to use the oven" variety. However, I know that many parts of the country right now are experiencing more Fall-like weather {lucky bastards}...and Fall calls for a totally different kind of recipe. Conundrum.
I decided to go with a fall recipe because I think it will appeal to more of you right now and because im trying to summon Autumn to my neck of the woods. I also though it might be nice to share a "cheater" recipe for those nights when you want something homemade-ish. Enjoy!

Gooey Pumpkin Butterscotch Brownies

Ingredients:

1 family size brownie mix
1/4 Cup water
1/2 Cup vegetable oil
2 large eggs
1 bag butterscotch chips
1 small box instant butterscotch pudding mix
1 1/2 Cups canned pumpkin
1/2 teaspoon ground cinnamon
1/2 Cup butterscotch ice cream topping

Directions:

1. Preheat oven to 350 degrees F. In a bowl mix brownie mix, water, oil, eggs, chips, pudding, pumpkin and cinnamon. Mix until well combined. Pour half of mix into a 11×7 inch baking pan that has been lined with foil and sprayed with cooking spray. Pour 1/2 Cup butterscotch ice cream topping over brownie mix. Pour remaining brownie mix over top and bake for 50-60 minutes or until toothpick comes mostly clean from center. Let cool for 1 hour before removing from pan and cutting into squares.

.Monster.

My dad came over on Monday for a Labor Day barbeque {which, P.S. was delicious} and we spent the whole time in the back yard. All three of the adults {me, Chey, Dad} realized at the same time that Amelia had been in the far corner on the other side of our garden shed for a while being all together too quiet. We all got up at the same time to check on her and were met with the aptly named Destructicorn {unicorn of destruction aka Amelia's nickname when in demolition mode} felling our adorable sapling. Ugh. Some people would call her a tiny lumberjack....I call her THE DESTRUCTICORN.

.Football is back.

The very best time of year has officially started....football season! I have to tell you folks, even though it's 100 degrees outside I have already mentally said goodbye to summer. Last night we watched the season opener game {Packers and Saints} while during the commercials I went though my fall and winter cookbooks {I have a whole book on gingerbread based recipes that is my perennial favorite}.
Last week was the first Oregon Ducks game of the season as well. Amelia has been playing with her little football {Daddy's been trying to teach her to throw it the right way} and all seems right with the world again. Sadly, for the first time in six years Cheyenne and I wont be together on the opening weekend of the season {he's flying out to Boston for business this Sunday-Wednesday}. Lame.
In more happy football news I found this completely hilarious football article that had me screaming with laughter. Enjoy.

P.S. my beloved Steelers play the G.D. Ravens this weekend...I'll be a fit of nerves and curse words. GO STEELERS!

2011 Cannon Beach trip

.A day at the coast.

Yesterday the temperature in Portland was 100....not my cup of tea to say the very least. To escape the heat and further enjoy our vacation we packed up the dog & toddler and headed for a day at the coast. It was perfect, since at least half of the local school went back in session on Tuesday {the rest go back on the 9th} and everyone has a "summer is over" mentality the normally packed beaches were fairly empty and traffic was a breeze. We had an amazing time as did Amelia & Josie.
Backstory: I get very claustrophobic at the thought of being in a landlocked state. I know it sounds crazy to most, but if I start to think about being days away {at best} from an ocean I have a mini panic attack. When Cheyenne & I go on trips to other parts of the country that don't border an ocean, gulf, or sea I go a bit stir crazy.
I think after yesterday Amelia might suffer from the same anxiety. She LOVES the water! We could not keep her out of it. She would run towards the crashing waves and incoming tide with zero fear yelling at the Pacific like a warrior going in to battle {think Braveheart vs the English}. We were able to occupy her for short bursts with the sand but after a few minutes she would run right back to the water.
I love this little west coast baby so much. Here are, admittedly a lot, of photos from the day for you guys since it's been quite a while since I've had a nice photo-filled post. Enjoy!

p.s. As always, remember that you can enlarge the photos by clicking on them.